Homemade Pumpkin Spice Syrup

hand holding a squeeze bottle with pumpkin spice syrup over a few pumpkins in the background.

Homemade Pumpkin Spice Syrup

Sweet, warmly spiced pumpkin spice syrup made with real pumpkin, pumpkin pie spice, and vanilla. Perfect for adding cozy fall flavour to coffee, lattes, iced drinks, and more!

Cook Time 10

Total Time 10

Servings Servings

Ingredients

1.5 cups water
1.5 cups granulated sugar
4 tbsp pure pumpkin purée
2-2.5 tsp pumpkin pie spice
1 tsp vanilla extract

Instructions

Add the water and sugar to a medium saucepan over medium heat. Stir until the sugar is completely dissolved.
Whisk in the pumpkin purée and pumpkin pie spice until well combined.
Bring the mixture to a gentle simmer, stirring occasionally. Simmer for about 5 minutes, making sure it doesn't come to a full boil.
Remove from the heat. For an extra-smooth pumpkin spice syrup, strain through a fine-mesh sieve or cheesecloth. This step is optional.
Stir in the vanilla extract.
Let the syrup cool completely, then transfer it to a clean glass jar or bottle with a lid. Refrigerate for up to 2 weeks.

Notes

Use pure pumpkin purée: Make sure you're using 100% pumpkin, not pumpkin pie filling, which is already sweetened and spiced.

Keep it at a gentle simmer: Don't let the syrup come to a rolling boil. Too much heat can over-reduce the syrup and affect the flavour and consistency.

Adjust the spice, not the sugar: Use 2 teaspoons of pumpkin pie spice for a milder flavour or 2 ½ teaspoons for a stronger pumpkin spice kick.

Straining is optional: For an extra smooth coffee syrup, strain it through a fine mesh sieve or cheesecloth before adding the vanilla.

Let it cool before bottling: Cool the syrup completely before transferring it to your storage container.

Keep it refrigerated: Store in a clean, airtight jar or bottle in the fridge for up to 2 weeks. Give it a quick shake or stir before using if the pumpkin and spices settle.

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