Homemade Pumpkin Pie Spice Syrup Recipe
If you’re a pumpkin spice lover, you’re going to love this pumpkin pie spice syrup! It’s like bringing all those cozy fall vibes right into your kitchen. Perfect for busy mornings, this syrup is super easy to make with simple ingredients like pumpkin purée, warm spices like cinnamon and nutmeg, and a hint of vanilla.
In just 15 minutes, you’ll have a homemade syrup that tastes amazing in coffee, tea, or even drizzled over pancakes and waffles. Forget the store-bought stuff. This one’s fresher, tastier, and way more delicious to make!
Great Reasons You Will Want to Make Pumpkin Pie Spice Syrup
This pumpkin spice syrup is the perfect way to bring cozy vibes to your breakfast. It adds warm, comforting sweetness to pancakes, waffles, or even oatmeal, making it feel like a little indulgence without going overboard.
- Cozy, fall-inspired flavors: This pumpkin syrup delivers all the cozy flavors that remind you of the fall season. It’s sweet, spiced, and just the right balance of rich pumpkin making it feel like a warm, comforting treat for your taste buds!
- Easy to make: No complicated steps required, just mix your ingredients, simmer for a little bit, and you’re done in 15 minutes! it’s low-effort but gives you this homemade touch without taking up much time.
- Time saver: This simple syrup is a total time saver because you can make a big batch in advance and just drizzle it on your breakfast whenever you’re in a rush. No need to prep extra toppings, just pour and go!
- Affordable: You likely already have most of the ingredients, sugar, cinnamon, and vanilla extract, so it’s a great way to fancy up your breakfast without spending much.
- Customizable: Making this easy recipe at home means you get to skip all the weird chemicals and preservatives in store-bought versions. You can also tweak the sweetness and spices to fit your taste perfectly.
Serving suggestions: Making your own pumpkin spice syrup allows you to drizzle it over pancakes, waffles, or oatmeal for that cozy, fall vibe anytime. You can even add it to your morning coffee or yogurt for a little extra treat!
Here’s Your Grocery List
All you need are a few pantry staples to make this simple pumpkin spice syrup. Check your kitchen, and you might already have everything!
- Pumpkin puree: Look for pure pumpkin puree, not pumpkin pie filling that might have some added sugar and spices. If you’re using canned pumpkin puree, give it a quick stir to smooth out any separation.
- Granulated sugar: Any brand will do, just make sure it’s plain white sugar, not powdered or brown sugar.
- Spices: For this recipe, you’ll need ground ginger, ground nutmeg, ground cinnamon, ground cloves, and allspice. If you are in a hurry, you can use a pumpkin pie spice blend.
- Vanilla extract: Go for pure vanilla extract to ensure that it uses natural ingredients. Avoid ones that use artificial sweeteners or artificial flavors.
Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Pumpkin Pie Spice Syrup
Step 1: Combine Ingredients
In a medium saucepan, add your sugar, pumpkin puree, and all your spices; cinnamon, ginger, nutmeg, cloves, and allspice. Give it all a good stir to make sure everything’s mixed together nicely. At this point, you’ll start smelling those fall spices coming together, and it’ll smell amazing; trust me!
Step 2: Cook the Syrup
Place the saucepan over medium heat and start heating it up. Bring it to a boil—keep an eye on it because this part won’t take long. As soon as it’s boiling, reduce the heat to a simmer. Let it cook for about 10 minutes, stirring occasionally. As the syrup simmers, you’ll notice it starts to thicken.
Pro tip: To check if it’s ready, dip a spoon into the syrup and then run your finger along the back of the spoon. If it feels syrupy enough to drizzle, that’s when you know it’s good to go!
Step 3: Add Vanilla
Once the syrup has thickened up just right, take it off the heat and stir in the vanilla extract. It’ll add that extra layer of sweetness and depth to the syrup, making it even more irresistible. Give it a quick stir and try to smell the warm, spiced aroma.
Step 4: Cool and Store
Let the syrup sit and cool at room temperature for a few minutes before serving. You don’t want it piping hot because it’ll be thinner, and it won’t taste as good as the ones that have cooled or thickened a bit. If you’re not using it right away, transfer it to an airtight container after cooling down completely and keep it in the refrigerator for up to 3 weeks.
Tips and Variations
- If the syrup is too thin for you, thicken it up with a tiny bit of cornstarch mixed with cold water. You can also let it simmer longer (but watch it carefully!).
- Stir the syrup often after it starts to thicken to keep it from sticking to the bottom of the pan.
- If you’re feeling fancy, swap canned pumpkin puree for fresh pumpkin to make homemade pumpkin puree. Just roast it until soft and blend it into a smooth puree.
- Swap granulated sugar for stevia or monk fruit sweetener to make a sugar-free version. If you prefer more natural flavors, use maple syrup, coconut sugar, or honey.
- To bring a little extra warmth, add a pinch of black pepper or cardamom.
- Add it to a pumpkin spice latte for extra sweetness.
- To make it extra festive, add some orange zest or maple extract.
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Frequently Asked Questions
Simply heat the syrup on the stove or in the microwave for a few seconds until it softens up. If it’s too thick, stir in a little water or milk to loosen it up.
Absolutely! It’s a convenient way to add the classic blend of cinnamon, nutmeg, ginger, and cloves. Substitute the individual spices with an equal amount of pumpkin pie spice to taste.
Serving Ideas
Drizzle some pumpkin pie spice syrup over pancakes or blueberry toast for a comforting breakfast experience.
Stir into pumpkin spice oatmeal to boost the pumpkin flavor or banana oatmeal for that special treat.
Top with whipped cream, chopped nuts, or fresh fruit to elevate the flavor.
Drizzle the syrup into your coffee, iced matcha latte, or oat milk latte to bring your favorite seasonal flavors.
If you’re serving a large group, set out bottles or pitchers of the syrup to allow your guests to help themselves.
Store in squeeze bottles or mason jars to take with you to work or outdoor picnics.
If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Pumpkin Pie Spice Syrup
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1/3 cup pumpkin puree pure, not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
Combine Ingredients
- In a medium saucepan, add the sugar, water, pumpkin puree, cinnamon, ginger, nutmeg, allspice, and cloves. Stir to combine.1 cup granulated sugar, 1 cup water, 1/3 cup pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/8 teaspoon ground cloves
Cook the Syrup
- Heat the mixture over medium heat and bring it to a boil.
- Once boiling, reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally, until the syrup thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and stir in the vanilla extract.1 teaspoon vanilla extract
Cool and Store
- Let the syrup cool completely before transferring it to an airtight container. Store in the refrigerator.
Notes
- If the syrup is too thin for you, thicken it up with a tiny bit of cornstarch mixed with cold water. You can also let it simmer longer (but watch it carefully!).
- Stir the syrup often after it starts to thicken to keep it from sticking to the bottom of the pan.
- Swap granulated sugar for stevia or monk fruit sweetener to make a sugar-free version. If you prefer more natural flavors, use maple syrup, coconut sugar, or honey.
- To bring a little extra warmth, add a pinch of black pepper or cardamom. .
- To make it extra festive, add some orange zest or maple extract.
- If you’re not using it right away, transfer it to an airtight container after cooling down completely and keep it in the refrigerator for up to 3 weeks.
