I’m gonna be honest, when I first moved to America, I got the culture shock of my life when September came around, and suddenly everything was ‘pumpkin spice’ this and ‘pumpkin spice’ that.
Thank you for reading this post, don't forget to subscribe!In Australia, our ‘pumpkin’ is what Americans call squash, and it’s always savoury. As in, we roast it with herbs and serve it alongside our lamb roasts!
But I’m always up for trying new things, so of course I eventually had my first pumpkin spice latte.
And it was… weird. 😂
BUT, for reasons that I think are valid! It had more of an artificial flavour than I was expecting, and I couldn’t quite understand what all the fuss was about.
So naturally, I had a crack at making my own homemade pumpkin spice syrup with REAL ingredients and…. OH MY.
It is glorious.
Real pumpkin purée, warm cinnamon and pumpkin pie spice, maple syrup, brown sugar and vanilla all simmer together into this wonderfully cosy little syrup. And a tiny pinch of salt brings everything together and gives it that extra depth of flavour.
I keep this on hand all through Autumn and use it in so much more than pumpkin spice lattes. Drizzle it over sourdough toast, swirl it into porridge or yoghurt, add it to chai, pour it over pancakes…
Or pair it with brie on a little slice of baguette for an at-home charcuterie board date night. 😍
Turns out I do understand the pumpkin spice obsession. I just needed the homemade version!!
Why You’ll Love This Homemade Pumpkin Spice Syrup
- Made with real pumpkin purée
- Naturally flavoured with warm spices, maple and vanilla
- Ready in about 5 minutes
- Easy to adjust to your preferred sweetness
- Keeps in the fridge for up to 2 weeks
- Makes homemade pumpkin spice lattes ridiculously easy
- Delicious in coffee, chai, porridge, yogurt, toast and desserts
What You’ll Need
This recipe is wonderfully simple! You’ll need:
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Fine mesh sieve (optional)
- Glass jar or syrup bottle
I use these bottles for storing homemade syrups – and they’re the same ones I use for my homemade vanilla!
I keep my favorite tools and pantry staples in this storefront if you want to peek!
A Few Helpful Tips Before You Begin
Use pumpkin purée, not pumpkin pie filling.
You want plain pumpkin purée here. Pumpkin pie filling already has sugar and spices added, which will change the flavour of the syrup.
Strain it if you like a smoother syrup.
Because we’re using real pumpkin and spices, this won’t have quite the same texture as a clear coffee-shop syrup. If you’d like it smoother, simply pour it through a fine mesh sieve after cooking.
Don’t forget to shake it!
A little settling in the fridge is completely normal when you’re using real pumpkin. Just give the bottle a good shake before using.
Make it your own.
Start with 1 tablespoon in your coffee and add more from there. I usually recommend 1–2 tablespoons, depending on how sweet and pumpkin-spice-y you fancy it!
Homemade Pumpkin Spice Syrup FAQs
Does pumpkin spice syrup actually contain pumpkin?
This one does! Some pumpkin spice syrups get their flavour entirely from spices, but this homemade version uses ¼ cup of real pumpkin purée along with cinnamon, pumpkin pie spice, maple syrup and vanilla.
How long does homemade pumpkin spice syrup last?
Store your pumpkin spice syrup in an airtight jar or bottle in the refrigerator for up to 2 weeks. The pumpkin may settle as it sits, so give it a good shake before using.
Can I make pumpkin spice syrup without brown sugar?
Absolutely! I’ve made this using just maple syrup with no brown sugar and it turned out wonderfully. I’ve also swapped the brown sugar for coconut sugar, which works beautifully too.
Do I need to strain homemade pumpkin spice syrup?
Nope! I usually leave it as-is, but if you’d prefer a smoother syrup for coffee or lattes, strain it through a fine mesh sieve before transferring it to your bottle.
What can I use pumpkin spice syrup for besides coffee?
So many things! Add it to chai or tea, drizzle it over sourdough toast, swirl it into porridge or yogurt, pour it over pancakes or vanilla ice cream, blend it into a smoothie, or serve it with cheese and bread on a cosy Autumn charcuterie board!
How to Make Pumpkin Spice Syrup
Here’s the wonderfully easy part:
- Add all of the ingredients to a saucepan.
- Whisk everything together and bring to a gentle simmer.
- Cook for 3–5 minutes, until the sugar has dissolved and everything smells glorious.
- Cool completely.
- Strain if you’d like a smoother syrup, then transfer to a jar or bottle.
- Refrigerate and shake before using!
That’s it. Five minutes of work and you’re officially prepared for pumpkin spice season. 😂
Homemade Pumpkin Spice Syrup
Ingredients
- 1 cup water
- ½ cup brown sugar
- ¼ cup maple syrup
- ¼ cup pumpkin purée
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Tiny pinch of salt
Method
- Combine the water, brown sugar, maple syrup, pumpkin purée, cinnamon, pumpkin pie spice, vanilla and a tiny pinch of salt in a medium saucepan.
- Whisk until combined and bring to a gentle simmer over medium-low heat. Cook for 3–5 minutes, stirring occasionally, until the sugar has dissolved and the flavours have melded together.
- Remove from the heat and let cool completely. For a smoother syrup, strain through a fine mesh sieve.
- Transfer to a clean jar or bottle and refrigerate.
- Shake well before each use. Stir 1–2 tablespoons into coffee, tea or milk, adjusting to your preferred sweetness and pumpkin spice flavour.
- For a hot pumpkin spice latte: Brew 1 cup of hot coffee or 1–2 shots of espresso. Stir in 1–2 tablespoons of pumpkin spice syrup, then add about ½ cup warm, frothed milk. Use dairy or your favourite plant-based milk! Finish with cinnamon or whipped cream if you fancy.
- For an iced pumpkin spice latte: Fill a glass with ice. Add 1 cup of coffee or 1–2 shots of espresso, stir in 1–2 tablespoons of syrup, then add about ½ cup cold milk. Give it a good stir and enjoy!
- For a pumpkin chai latte: Brew ¾ cup strong chai tea and stir in 1–2 tablespoons of pumpkin spice syrup. Top with about ½ cup warm, frothed milk. The chai spices and pumpkin syrup are a match made in heaven!
Notes
More Ways to Use Pumpkin Spice Syrup
Once you have a bottle in the fridge, try it:- Drizzled over warm sourdough toast or brioche
- Swirled into porridge or yoghurt
- Stirred into black tea
- Poured over pancakes or vanilla ice cream
- Blended into smoothies or milkshakes
- Paired with brie and baguette for an Autumn charcuterie board 😍
