Pumpkin spice syrup made with pumpkin puree and pumpkin spice. Add this delicious syrup to a Pumpkin Spice Latte, Pumpkin Spice Hot Cocoa, drizzle on pancakes, or Pumpkin Overnight Oats.
I love all things pumpkin! Pumpkin pie and pumpkin rolls have always been my favorite fall desserts. When coffee shops started incorporating pumpkin-flavored drinks, I was fully on board. In recent years I’ve started making my own pumpkin syrup at home to enjoy pumpkin lattes all season long.
Pumpkin Syrup Recipe
This easy homemade pumpkin simple syrup is made with real pumpkin, brown sugar, vanilla, and pumpkin spice. The dark brown sugar gives a rich molasses-like sweetness to the syrup. Fresh pumpkin puree works wonderfully in this recipe.
Pumpkin pie spice is added to give a rich spice blend to enhance the pumpkin flavor. If you don’t have pumpkin spice on hand you can create your own blend with cinnamon, ginger, nutmeg, allspice, and cloves.
I like to drizzle the syrup on my coffee or steamed milk to make a pumpkin latte. Another way we use pumpkin syrup is over pancakes and waffles on chilly Saturday mornings. It’s the best way to enjoy an autumn day.
How to make pumpkin syrup (VIDEO TUTORIAL)
- Add dark brown sugar, pumpkin puree, water, vanilla, and pumpkin spice to a small pot. Heat until boiling, then reduce to simmer until syrup thickens.
- Optional: strain syrup before transferring to a mason jar or bottle.
- Pour into airtight jar or bottle; refrigerate until ready to use.
- Store for 2-3 weeks.
What can use pumpkin syrup on?
- Pancakes and waffles
- Coffee – add to a homemade pumpkin spice latte, pumpkin cold brew, or pumpkin spice chai
- Pumpkin bread
- Overnight Oats – add a drizzle to pumpkin spice overnight oats
More pumpkin recipes & ideas
To add an embossed label to your syrup bottle use this handy Label Maker
- 3/4 cup dark brown sugar
- 1/4 cup pumpkin puree
- 3/4 cup water
- 2 tbsp pumpkin pie spice
- 1/2 tsp vanilla
- Combine ingredients in a small saucepan on high until boiling. Reduce heat to medium and simmer for 10 minutes or until the syrup has thickened, stirring frequently.
- Remove from heat and cool for 10 minutes. Optional: strain the syrup before transferring it into a mason jar or bottle.
- Use a funnel to pour the syrup into a bottle. Seal tightly and refriferate for up to 3 weeks.