There’s something about the fall season that just makes me crave all things pumpkin spice. Over the years, I’ve experimented with store-bought syrups and have come to realize that homemade versions are far superior. The best part? You can control the sweetness, the spice level, and know exactly what’s going into your syrup. This recipe for Homemade Pumpkin Spice Syrup is my go-to whenever the air gets crisp, and the leaves start to turn.
Making this syrup reminds me of cozy mornings with my family. My kids love it when I drizzle a bit over their pancakes, and my husband can’t get enough of it in his coffee. It’s also a great way to make something special that everyone enjoys together. Plus, it’s incredibly easy to make—so you won’t be spending too much time in the kitchen.
This recipe has become a fall tradition in our home, whether we’re using it in lattes, desserts, or even as a topping for waffles. Once you try it, I’m sure it will become a favorite in your household too! You can even gift a bottle to friends and family during the holidays—it’s that good!
Preparing Homemade Pumpkin Spice Syrup
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Ingredients
- â…“ cup water
- ½ cup (122g) pure pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves)
- 2 tablespoons coconut sugar (optional, for added sweetness and thickness)
Directions
In a small saucepan, combine the pumpkin puree and pumpkin pie spice over medium-low heat. Cook, stirring occasionally, for about a minute to mellow out the strong pumpkin flavor.
Add the water, maple syrup, and coconut sugar (if using). Stir everything well and bring it to a simmer, allowing the sugar to dissolve and the syrup to develop a smooth, slightly runny texture.
If the syrup thickens too much, adjust by adding a bit more water to reach your desired consistency. Remember that the syrup will thicken further as it cools.
Once the syrup has reached the perfect consistency, stir in the vanilla extract and remove it from the heat.
Pour the syrup into a jar or bottle and store it in the refrigerator for up to 3 weeks. Use it in your favorite drinks, desserts, or as a topping for pancakes!
Storing Suggestion
After preparing the syrup, transfer it to an airtight jar or bottle. It can be refrigerated for up to 3 weeks. Just give it a good shake or stir before using, as it may separate slightly in the fridge.
Cooking Tips
If you prefer a thicker syrup, feel free to add an extra tablespoon of coconut sugar or simmer the syrup for a bit longer. You can also adjust the spice level by adding more cinnamon or nutmeg based on your personal taste.
Serving Suggestions
This pumpkin spice syrup is perfect for drizzling over pancakes, waffles, or even ice cream. You can also add it to your morning coffee or latte for a homemade pumpkin spice flavor, or mix it into baked goods for a sweet, spiced twist.
Ingredient Substitutions
If you don’t have coconut sugar, brown sugar works well as a substitute. For a lighter syrup, you can replace the maple syrup with honey or agave syrup. If you’re avoiding sugar, you can leave out the coconut sugar altogether and rely on the sweetness of the maple syrup.
Seasonal Variations
In the fall, when pumpkins are in season, consider using fresh pumpkin puree instead of canned for a more authentic flavor. In other seasons, you can experiment with other purees, such as sweet potato or butternut squash, for a different but equally delicious syrup.
Allergen Information
This recipe is naturally gluten-free and dairy-free. If you have any allergies to coconut, simply leave out the coconut sugar and replace it with brown sugar. Always check that your pumpkin puree and other ingredients are free from cross-contamination if you are cooking for someone with gluten sensitivity.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. Just make sure to cook and blend the pumpkin thoroughly to achieve a smooth consistency.
How long does the syrup last in the fridge?
Stored in an airtight container, this syrup will keep for up to 3 weeks in the refrigerator. Just be sure to stir or shake it before using, as some separation may occur.
Can I make this syrup sugar-free?
You can skip the coconut sugar if you want a lower-sugar option. The maple syrup provides a natural sweetness that should be sufficient for most uses.
What other spices can I use in this recipe?
Feel free to adjust the spice mix to your liking. You can add extra cinnamon, cardamom, or even a pinch of allspice for a more complex flavor.
Can I freeze the pumpkin spice syrup?
Yes, you can freeze the syrup in ice cube trays for individual portions. Once frozen, transfer the cubes to a freezer-safe bag and store them for up to 3 months. Thaw and stir before using.
What can I use this syrup for besides coffee?
This syrup is versatile and can be used in smoothies, cocktails, or as a topping for desserts like ice cream, pancakes, or oatmeal. It also makes a great addition to baked goods like muffins or cakes.
Homemade Pumpkin Spice Syrup
Ingredients
- 1/3 cup water
- 1/2 cup pure pumpkin puree 122g
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons pumpkin pie spice or use 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
- 2 tablespoons coconut sugar optional, for added sweetness and thickness
Instructions
- In a small saucepan over medium-low heat, stir together the pumpkin puree and spices. Cook for about a minute to reduce the strong flavor, stirring frequently.
- Pour in the water, maple syrup, and coconut sugar (if using). Mix well and simmer for a few minutes, stirring until the sugar dissolves.
- If it becomes too thick, add more water to adjust the texture. Stir in the vanilla extract and remove from heat.
- Transfer the syrup to a bottle or jar and refrigerate for up to 3 weeks.
