Go Back
Homemade Pumpkin Spice Syrup Recipe
Ash Tyrrell

Homemade Pumpkin Spice Syrup Recipe

I still remember the first time I made this syrup my whole kitchen smelled like a candle shop in the best possible way. I'd been spending way too much money on PSLs every week, and I finally decided I could make something just as good at home. Turns out, it took me less than fifteen minutes and a handful of pantry spices.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups water – the base of your syrup so use filtered water if you have it for the cleanest flavor
  • 1 1/2 cups granulated sugar – gives the syrup its classic sweet glossy texture
  • 1/2 cup packed brown sugar – adds a deeper almost caramel-like warmth you won't get from white sugar alone
  • 4 heaping tablespoons pumpkin puree – use plain pumpkin puree not pumpkin pie filling, or your syrup will turn out overly sweet
  • 4-5 cinnamon sticks or 1 teaspoon ground cinnamon – cinnamon sticks give a milder, cleaner flavor than ground cinnamon
  • 1/2 teaspoon ground nutmeg – rounds out the spice blend with a warm nutty note
  • 1/2 teaspoon ground ginger – adds a little zing that keeps the syrup from tasting flat
  • 1/4 to 1/2 teaspoon ground cloves – go light here since cloves are strong and can easily overpower everything else

Method
 

  1. I start by adding the water, granulated sugar, and brown sugar to a medium saucepan over medium heat. I stir it gently and let it warm up for a couple of minutes. You want the sugars to fully dissolve before you move on, so don't rush this part.
  2. Once the sugar has dissolved, I stir in the pumpkin puree, cinnamon sticks, nutmeg, ginger, and cloves. I whisk everything together so the pumpkin doesn't clump up at the bottom of the pot. The mixture will start smelling incredible almost immediately.
  3. I drop the heat down to low-medium and let the syrup simmer gently for 5-6 minutes. I never let it come to a full boil, since that can make the sugar seize or turn the syrup a little grainy. A gentle simmer is all it needs.
  4. Once it's done cooking, I pour the hot syrup through a fine mesh strainer into a heatproof bowl or measuring cup. If I want it extra smooth, I'll line the strainer with a paper towel or cheesecloth first to catch every last bit of pumpkin fiber and spice.
  5. I let the strained syrup cool to room temperature for about 15-20 minutes before pouring it into a clean glass jar or bottle using a funnel. Once it's bottled, it goes straight into the fridge, ready whenever I want a homemade latte.

Notes

  • I always use fresh pumpkin puree from a can rather than the spiced pie filling, since it keeps me in control of the flavor.
  • I like using cinnamon sticks instead of ground cinnamon because it gives a smoother, less gritty texture.
  • I taste the syrup right before straining, since it's much easier to adjust spices while it's still warm.
  • I double the batch during the first cold week of fall, because I always end up using it faster than I expect.
  • I keep a small glass funnel just for this recipe so pouring the hot syrup into jars is quick and mess-free.