If you love pumpkin spice coffee, lattes, cocoa, or all things pumpkin spice, you’re going to love this homemade pumpkin spice syrup.
This pumpkin spice syrup recipe is super easy and quick to make, you probably already have the simple ingredients in your kitchen, it saves money (far cheaper than Starbucks pumpkin spice coffee or lattes!) and it’s so good!
Plus there’s no straining or extra equipment required for this easy recipe.
This recipe is not super thin like a normal pumpkin spice syrup is; it’s actually more of a sauce. When I tried to get a more syrupy consistency, the additional time, effort, and materials were not worth it. I went back to this ‘pumpkin spice sauce’ and it’s so delicious and easy, I don’t mind the extra thickness at all and I don’t think you will either.
Because we want an easy and delicious recipe, right? If we have to take time and extra supplies like cheesecloth for straining the syrup, it just might not happen and we don’t want that!
I have to say that I find this simple pumpkin spice syrup so yummy, I personally now prefer it to coffee shop pumpkin lattes. It’s an added bonus that this recipe costs pennies and is healthier with no high fructose corn syrup or other ingredients that leave us craving sugar later.
This recipe is also easy to tweak as a sugar-free pumpkin spice syrup too by using Swerve, a natural sweetener with stevia and erythritol. Yes – HEALTHY! Or you can use brown sugar or coconut sugar. I’ll show you how to do both versions here.
This DIY pumpkin spice coffee syrup is also naturally dairy-free and gluten-free. Actually it’s vegan too.
Related Posts: Want more pumpkin spice? Try these recipes: Gluten-Free Pumpkin Spice Snickerdoodles, Pumpkin Spice Mousse, Pumpkin Overnight Oats, and Pumpkin Granola.
How to Make Your Own Pumpkin Spice Syrup
Ingredients you’ll need: water, pumpkin puree (not pumpkin pie mix), sweetener of your choice (brown sugar, coconut sugar, or swerve), vanilla extract, cinnamon, nutmeg, ginger, allspice, and cloves. Or pumpkin pie spice, cinnamon, and cloves.
Supplies you may want:
Turn your burner to medium-high and add all the ingredients into a medium saucepan.
Whisk occasionally until the mixture begins to simmer, then boil.
Turn the heat down to medium/low and simmer/boil for about 2 minutes, stirring occasionally. There’s no dairy in this pumpkin spice recipe so you don’t have to stir it constantly.
After the 2 minutes, remove from the heat, whisk again and allow it to cool. You can use it immediately or allow the mixture to cool.
Tip: If you find that your pumpkin spice syrup is grainy, you may choose to strain it.
But you shouldn’t need to. I’ve had many family and friends help me test out this recipe and I had no complaints on the consistency or had anyone experience difficulty with it not mixing in smoothly.
Store in a 2 cup glass mason jar, covered in the fridge. It should last for about 2 weeks refrigerated.
How much homemade pumpkin spice syrup do you need to use?
I recommend starting with about 1 tablespoon of your homemade pumpkin spice syrup for one cup of coffee. You can add a little more if you want a stronger pumpkin spice flavor. Add the tablespoon to your beverage and stir it up.
Pumpkin Spice Hot Cocoa Recipe
If you’re not a big coffee drinker (or like me, you’ve had to stop drinking coffee for various reasons), you can still enjoy delicious pumpkin spice hot beverages!
I’ve recently discovered that DIY pumpkin spice syrup tastes absolutely heavenly in a cup of dark hot chocolate.
I love this healthy hot cocoa (pictured above) because it tastes delicious without the guilt of a sugary cocoa (it’s sweetened naturally with stevia and erythritol).
Heat your milk to your desired temperature. I like it just steaming but not boiling. Pour it into your blender along with 1 tablespoon healthy cocoa mix and 2 tablespoons pumpkin spice syrup.
The cocoa is strong and you need double the amount of pumpkin spice so it doesn’t overpower the pumpkin spice. Blend for 10 seconds, pour into your mug, and enjoy!
*I recommend blending this pumpkin spice hot cocoa recipe as it breaks up the clumps and ensures a smoother result.
Other Ways to Use Pumpkin Spice Syrup
Try it as a sauce over vanilla ice cream. Or make some homemade brownies and smooth this pumpkin spice sauce over it. (I tried that earlier this week and it was amazing!) Add a dollop in your morning oatmeal or over pancakes.
What’s your favorite way to use your homemade pumpkin spice syrup?
1 cup water
3/4 cup pumpkin puree
1 cup brown sugar, coconut sugar, or 3/4 cup Swerve
1 tsp vanilla
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp cloves
Whisk together all the ingredients in a small-medium sized pot. (Make sure you leave a little room for the mixture to expand as it boils.) Turn the heat on medium-heat. Whisk occasionally until it begins to simmer then boil. Turn the heat down to medium and simmer/boil for 2 minutes, whisking occasionally. Remove from the heat, whisk again, and allow to cool.
You can use it immediately or allow the mixture to cool, then pour into a 2 cup mason jar and cover. Store in the refrigerator. It will be thick. You can shake the covered jar or stir to blend again if needed. It should last for about 2 weeks in the fridge.
Use approximately 1 Tbsp pumpkin spice syrup for a cup of coffee. If you’re using cocoa, start with 1 Tbsp, but you may need 2 Tbsp depending on how strong your cocoa is.
- Serving Size: 1 Tbsp
Keywords: pumpkin spice syrup, sugar-free pumpkin spice syrup, pumpkin spice hot cocoa