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Homemade Pumpkin Spice Syrup: Best Easy Recipe

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This homemade pumpkin spice syrup is velvety, deeply spiced, and stays perfectly mixed in hot coffee without separating. It’s quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 1 cup (200 g) packed brown sugar (light or dark)
  • 1/4 cup (60 g) pumpkin purée (100% pure, not pie filling)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Bloom the spices and pumpkin: In a medium saucepan over medium-low heat, combine pumpkin purée, cinnamon, ginger, nutmeg, and cloves. Cook, stirring constantly, for about 2 minutes until fragrant.
  2. Add water and sugar: Pour in water and add packed brown sugar. Whisk continuously until sugar is fully dissolved and pumpkin is incorporated. Increase heat to medium and bring to a gentle simmer.
  3. Simmer and thicken: Reduce heat to low and simmer gently for 8 to 10 minutes, stirring occasionally, until syrup coats the back of a spoon. Skim off any foam if needed.
  4. Remove from heat and add vanilla: Take pan off heat. Stir in vanilla extract and salt (if using). Let sit for 2 minutes.
  5. Strain (optional): Pour syrup through a fine-mesh strainer into a heat-safe glass jar or measuring cup. Press solids through if needed. Discard remaining solids.
  6. Cool and store: Let syrup cool completely at room temperature before sealing the lid. Store in the refrigerator.

Notes

Do not skip blooming the spices and pumpkin first—it unlocks deep flavor and prevents separation. Use a gentle simmer, not a boil, to avoid crystallization. Cool syrup completely before sealing to prevent vacuum seal. Syrup keeps up to 3 weeks in the refrigerator.

Nutrition

Keywords: pumpkin spice syrup, homemade syrup, fall coffee syrup, pumpkin spice latte, easy syrup recipe

Find it online: https://forkifyfun.com/homemade-pumpkin-spice-syrup-best-easy-recipe/