Pumpkin spice syrup is the perfect way to add some autumn cheer to your favorite drinks, any time of year! You can make this easy syrup recipe with only 5 ingredients and in only about 10 minutes!
Some may say fall is synonymous with pumpkin spice, and with this quick pumpkin spice syrup recipe, you can easily bring those cozy autumn vibes to your favorite hot beverages!
The ingredients for this pumpkin spice syrup are inspired by the Starbucks infamous Pumpkin Spice Latte. But, making the syrup at home is so much better (in my opinion!). By making it yourself, you can add as much or as little as you want, customizing your drink to suit your own tastes. And, you can have a delicious pumpkin spice latte (other hot beverage) every day, without even having to leave the house!
Plus, this syrup is super easy to make at home. You only need 5 basic ingredients (not including water!). And, it comes together easily in only about 10 minutes.
Pair your autumn-y pumpkin spice drink with a slice of my pumpkin cream cheese swirl cake for double the pumpkin spice experience!
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- Pumpkin purée: make sure you don't grab pumpkin pie filling by mistake, which has added sugar and spices.
- Pumpkin spice: this is sometimes labeled as pumpkin pie spice. I used a store-bought pumpkin spice, but you can make your own mix too. I recommend this pumpkin pie spice blend recipe!
Step by step photos
1. This recipe is super easy - the first step is to just put all the ingredients into a medium saucepan.
For measuring thick ingredients like pumpkin purée, I love using this adjustable measuring cup (affiliate link). It's easy to see if there are air pockets in the cup, and you can scrape the excess off easily without having to messily scoop it out of a cup!
2. Then, just whisk everything together over medium-high heat until the syrup reaches a simmer. Continue to simmer and whisk for an additional 2 - 3 minutes, or until the syrup thickens slightly.
Reduce the heat if you need to during the cook time to maintain a simmer.
3. Next, strain the syrup through a fine mesh sieve. This is optional, but I do recommend it because it strains out the larger fibers of pumpkin and larger spice pieces, leading to a smoother mouthfeel when enjoying your beverage.
4. Also, if you need a little help to strain the syrup, you can use the whisk to press the liquid against the sieve so it will strain quicker.
5. After the liquid is strained, you can use it right away or cover it and chill it in the fridge. When you want to make a drink, pour some in the bottom of a mug and top with espresso and steamed milk, or brewed coffee, hot tea, etc.
Tips and tricks
- This syrup has a robust pumpkin spice flavor, which is perfect for all the pumpkin spice lovers out there! However, if you prefer a more subtle flavor, reduce the amount of pumpkin spice from one tablespoon to 2 teaspoons.
- For an even more complex flavor, mix in 1 teaspoon vanilla extract or vanilla bean paste to the syrup after it has finished cooking.
- If you are using this syrup from the fridge, give it a quick stir before adding to your drink to redistribute the spices that may have sunk to the bottom.
This syrup will last for one week in the fridge. Just be sure to cover it to ensure it doesn't form a skin or develop any off flavors from the fridge.
Yes, this syrup freezes very well! Just make sure to freeze it in an airtight container, and leave some space at the top of the container to allow for the liquid to expand as it freezes.
When you want to use the syrup, just thaw it in the fridge overnight. Or, to thaw it even quicker, microwave it (in a microwave-safe container) on 50% power in 1 minute increments, stirring in between, until thawed.
There are so many different ways you can use this pumpkin spice syrup!
My favorite way is to make pumpkin spice lattes. Here is how I like to make my pumpkin spice lattes: (1) add 3 tablespoons of the syrup to the bottom of a large mug; (2) pour in 1 or 2 shots of espresso; (3) fill the mug the rest of the way with steamed milk; (4) garnish with a sprinkle of pumpkin spice!
(If you don't have an espresso machine at home, try this helpful tutorial on how to make a latte without an espresso machine!)
You can also simply mix this syrup into your brewed coffee in the morning; because of the sweetened condensed milk, it can even take the place of your regular coffee creamer. Another option is to add this syrup to a mug of hot black tea to give it even more flavor. Or, how about mixing some into a mug of hot milk for a sleepy before-bedtime treat?
And, if you really want to go wild, you could even drizzle some of the syrup on a hot biscuit or brown butter apple muffin (add a pat of melty butter and you are in for a real treat!).
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!Print
This pumpkin spice syrup is so easy to make with only a few basic ingredients! Use to flavor drip coffee, lattes, black tea, or your favorite beverage!
- one 14 ounce (397 g) can sweetened condensed milk
- 1 tablespoon pumpkin spice (see note 1)
- 1 cup (237 ml) water
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) pumpkin purée
- pinch salt
- In a medium saucepan over medium-high heat, whisk together the sweetened condensed milk, pumpkin spice, water, sugar, pumpkin purée and salt.
- Bring the syrup to a simmer, whisking frequently. Continue to simmer for 2 - 3 minutes, whisking frequently, until the syrup has thickened slightly. If needed, reduce the heat to maintain a simmer.
- Remove from the heat and strain through a fine mesh sieve. Use immediately or store in the fridge, covered, for up to 1 week.
You may find this labeled as "pumpkin pie spice." Pumpkin spice and pumpkin pie spice are the same and either one will work for this recipe.
Recipe yields about 3 cups of syrup.
To make a pumpkin spice latte, pour 3 tablespoons of the syrup (or add syrup to taste) in the bottom of a mug. Pour 1 - 2 shot(s) of hot espresso overtop. Then, fill the mug with 8 - 12 ounces (237 - 355 ml) steamed milk. Garnish with a sprinkle of pumpkin spice.
If using syrup after chilling in the fridge, give the syrup a quick stir before using to redistribute any spices that may have sunk to the bottom.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 3 tablespoons
- Calories: 129
- Sugar: 26.3 g
- Sodium: 44 mg
- Fat: 2.2 g
- Saturated Fat: 1.4 g
- Carbohydrates: 26.6 g
- Fiber: .2 g
- Protein: 2 g
- Cholesterol: 8 mg
Keywords: pumpkin spice syrup, pumpkin spice sauce, pumpkin spice latte