If your fall personality starts brewing the moment you smell pumpkin pie spice, this homemade pumpkin spice syrup recipe is your perfect match. Made with real pumpkin puree and natural ingredients, it’s your shortcut to cozy, coffee shop-style flavor without the high fructose corn syrup or artificial flavors.
Whether you’re whipping up homemade lattes, french toast, or topping off vanilla ice cream, this is the simple syrup you’ll be reaching for all pumpkin spice season!
Every year around this time of year, I start craving pumpkin flavor in everything from my morning coffee to sweet little pumpkin treats like these pumpkin protein muffins. But the Starbucks pumpkin spice syrup? Loaded with natural flavors, white sugar, and stuff I can’t pronounce. Not exactly what I want in my cup.
So last year, I started testing my own homemade pumpkin syrup made with just a few basic ingredients including coconut sugar, real pumpkin puree, and cozy warm spices like cinnamon, ginger, and clove. After a few taste tester rounds (thank you, Nick!), I nailed the perfect addition to cold brew, oat milk lattes, and even hot chocolate.
Want more seasonal upgrades? Try my Caramelized Banana Simple Syrup or this Healthy French Toast Bake next time you’re craving a warm, cozy brunch.
I never feel guilty for loading my morning coffee up with this pumpkin spiced syrup because it's made with real ingredients, no artificial flavors, and is naturally sweetened with coconut sugar (no cane sugar or white sugar) so it won't spike your blood sugar. It's not only perfect for homemade pumpkin spice lattes, but it's a great way to level up your favorite coffee drinks, breakfasts and desserts.
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Try this drizzled in your morning protein coffee or over fluffy pancakes for the perfect cozy start to the day!
Pumpkin Spice Syrup Ingredients & Tested Substitutions
- Pumpkin Purée. Use canned real pumpkin puree (not pumpkin pie filling!). I like to use organic but you can use whatever you'd like.
- Pumpkin Pie Spice. Pumpkin pie spice is a spice blend of ground cinnamon, nutmeg, ginger, and cloves. You can also add a pinch of ground allspice for a spicier kick.
- Vanilla Extract. Adds warmth and balance. Use a high-quality extract or vanilla bean paste for best flavor.
- Coconut Sugar. A more natural sweetener that keeps things refined-sugar-free. You can substitute dark brown sugar if preferred.
- Water. Helps everything simmer and dissolve. Use just enough so the sugar dissolves but not too much water or it’ll be thin.
- Optional: Add a cinnamon stick while simmering for extra depth!
Pumpkin Spiced Syrup Step by Step Instructions
1. Warm the pumpkin. In a small saucepan over medium heat, stir together the pumpkin puree, pumpkin pie spice, and vanilla extract. Cook for 2-3 minutes until warm and fragrant.
2. Simmer the syrup. Add the water and coconut sugar. Stir well, then reduce heat to medium-low heat. Simmer uncovered for 30–40 minutes, stirring occasionally, until slightly thickened. It will thicken more once cooled
3. Store. Transfer to a mason jar or airtight container and let cool to room temperature before storing in the fridge.
Expert Tips & Tricks
- Use an ice cube tray to freeze leftovers for single-serve use in iced coffee
- Want it extra smooth? Blend the syrup before straining for a silkier texture.
- Too thick? Thin with a little warm water before using.
- Want it sweeter? Stir in a splash of maple syrup at the end for added flavor and balance.
How to Store Pumpkin Spice Syrup
Store in a sealed glass jar or airtight container in the fridge for up to 2 weeks. Shake or stir before each use. You can also freeze in a silicone ice cube tray and thaw as needed.
Want more fall friendly recipes? Try these 4 ingredient pumpkin pancake mix donuts, apple bread or my favorite paleo friendly apple crisp! They'll all pair perfectly with your homemade pumpkin spice latte.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Best Homemade Pumpkin Spice Syrup With Real Pumpkin
Ingredients
- 1 cup pumpkin puree
- 3 teaspoons pumpkin spice
- 1 teaspoon vanilla
- 2 cups water
- 2 cups coconut sugar can sub brown sugar
Instructions
- Warm the pumpkin. In a small saucepan over medium heat, stir together the pumpkin puree, pumpkin pie spice, and vanilla extract. Cook for 2-3 minutes until warm and fragrant.
- Simmer the syrup. Add the water and coconut sugar. Stir well, then reduce heat to medium-low heat. Simmer uncovered for 30–40 minutes, stirring occasionally, until slightly thickened. It will thicken more once cooled.
- Store. Transfer to a mason jar or airtight container and let cool to room temperature before storing in the fridge.
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