If you're a pumpkin spice lover like me, this will be your go-to syrup recipe for fall! With real pumpkin puree and brown sugar, this delicious Pumpkin Spice Syrup is so good and easy to make. You'll want to use it in all of your lattes and cocktails once fall hits!
If you're looking for more flavored syrup recipes for fall, try out this easy Cinnamon Syrup recipe! My Gingerbread Syrup recipe and Sugar Cookie Syrup recipe are both great for the fall season, and Christmastime too.
How to use Pumpkin Spice Syrup
This syrup is much thicker than regular simple syrup, but it has the same level of sweetness. Plus, it brings a ton of pumpkin spice flavor!
You can use it in a homemade Pumpkin Spice Latte, or substitute it in for your regular sweetener in other coffee drinks or cocktails. Just use the same amount of this syrup as you would regular simple syrup.
The Pumpkin Spice Espresso Martini is always a great cocktail to make with this syrup!
It's also so good as a topping for ice cream, pancakes or waffles! You can also use it to flavor buttercream for cakes, cupcakes or macarons.
Ingredients
You'll only need four ingredients for this tasty fall recipe!
For the sweetness, dark brown sugar is the way to go. It brings a great warm molasses flavor to the final syrup.
You'll also need water, pumpkin puree and pumpkin spice mix.
I used canned pumpkin puree, but feel free to make your own too.
Substitutions and Variations
If you don't have brown sugar, you can use regular white sugar in the same amount. You can add a little molasses, about 1 to 2 Tablespoons, if you want the same flavor as the dark brown sugar.
If you don't have the pumpkin puree, you can use sweet potato puree or yam puree for a similar flavor. Or, you can use applesauce, which will give you a spiced apple flavor, but similar texture.
Want to make a lower sugar version of this syrup? You can sub in a sugar substitute like allulose, plus a little molasses, in place of the brown sugar. Or, this Wholesome Yum brown sugar substitute works well too.
Equipment
You'll just need a few key things to make this syrup recipe. A small saucepan and a spatula or spoon are both important to have.
You'll also need measuring cups and spoons. If you have a kitchen scale, that is my preferred way to measure the sugar and pumpkin, but the measuring cups work too!
To store the finished syrup, you'll need a funnel, and a glass storage container that holds at least 12 ounces. I used one of these 12 ounce glass bottles.
Instructions
Start out by adding the brown sugar and water to your saucepan.
Then, add in the pumpkin and the spice mix.
Stir everything together over medium high heat until the mixture just starts to boil.
Bring the heat down to a simmer, and let it simmer gently for three minutes.
Then, take the syrup off of the heat and let it cool to room temperature.
Once it's cool, use a funnel to pour it into your storage bottle.
Seal up your storage bottle. If you want, you can add a label to the bottle (I used my pocket label maker).
The syrup can be used right away, or it will keep in the fridge for about three weeks.
Hint: When you label your syrup, you can add the date you made it too!
Top tip
A quick way to cool the syrup down to room temperature is to put the bottom of the hot saucepan into an ice water bath.
Stir the syrup around as the pan is still in the ice bath. Just be sure not to get any of the ice water into the syrup!
📖 Recipe
Pumpkin Spice Syrup
Equipment
- Small saucepan
- Kitchen scale and/or measuring cups
- Glass bottle or other container for storage (at least 12 ounces/355 ml in capacity)
Ingredients
- 1 cup dark brown sugar
- ¾ cup water
- ⅓ cup pumpkin puree
- 2 teaspoons pumpkin spice mix
Instructions
- Add the brown sugar, water, pumpkin puree and pumpkin spice mix to a small saucepan.
- Put the saucepan over medium high heat. Stir until it comes to a boil.
- Lower the heat until the mixture is just simmering. Let it simmer for about 3 minutes.
- Take the saucepan off the heat and let it cool to room temperature. (You can speed up the cooling by placing the bottom of the saucepan in an ice bath and stirring.)
- Once it's cool, pour the syrup into your storage bottle using a funnel.
- Seal up the glass bottle. You can use it right away, or keep it in the fridge for up to three weeks.
Kimberly says
This is the best Pumpkin Spice Syrup, IMO! Let me know if you have questions about this recipe.