Pumpkin Spice Syrup is a pumpkin spice latte lovers dream come true. Made with canned pumpkin and warm spices, this pumpkin spice coffee syrup has thick and delicious consistency and will rock your pumpkin-loving world!
It might not even be summer yet, but I had an extreme craving for a PSL also known as a pumpkin spice latte today. On sundays we typically enjoy a homemade caramel latte or plain iced one. But, today I was all about that pumpkin!
But, where could I possibly find anything pumpkin flavored this time of year? Right now, we are supposed to be all about the ice cream flavors and not the tastes of fall.
So, I decided to search the interwebs for some pumpkin spice syrup recipes and decided to stitch together 3 recipes and hope for the best.
Since I have made plenty of pumpkin flavored desserts in my life ( hello, pumpkin ice cream & muffins) I knew what works and what doesn’t.
I pretty much always have a fully stocked pantry with baking supplies and even had some canned pumpkin leftover from my fall baking marathon.
The only things I needed to pick up was light brown sugar and sweetened condensed milk. This Pumpkin Spice Syrup recipe features both which pair together perfectly to sweeten the pumpkin.
BEST Pumpkin Spice Syrup Recipe Ingredients
In order to make this Pumpkin Spice Syrup that tastes better than that big “S” coffee shop version (not chemical tasting) you need the perfect blend of warm spices and sweet ingredients to make it happen.
- 1 1/2 cups of water
- 1/2 cup of white sugar
- 1/2 cup of light brown sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup canned pumpkin puree (not pie filling)
- 1/2 tbsp vanilla extract
- 1 tsp whole cloves
- 1 1/2 tsps pumpkin spice
- 1/4 tsp ginger
- 4 whole cinnamon sticks or 1 tbsp cinnamon (sticks are what I used)
You will also need the following kitchen supplies:
- cheesecloth
- 16 ounce mason jar or glass storage container with lid
- small stock pot
- wooden spoon
How to Make Your own Pumpkin Spice Latte Syrup
Making pumpkin spice syrup at home is not as quick as I hoped for. The entire process to about 25 minutes from start to finish and produced 16 ounces of heavenly pumpkin syrup.
Most of the work in done via the stovetop with a small, thick-walled saucepan and wooden spoon.
With the exception of the straining of the mixture, it is pretty straightforward and fool proof. Of course, if you do not have cheesecloth, you could use a handheld strainer to try to capture the whole cloves and cinnamon sticks.
Find the full DIY recipe below in our printable pumpkin spice syrup recipe card.
How Much Pumpkin Spice Latte Syrup per Latte or Coffee?
For my lattes (we tested this recipe in hot & iced) we used 2 tablespoons. Of course, you can cater this to your liking. I did not find this recipe overly sweet and thought it had the perfect sweetness to it.
How Long Does Pumpkin Spice Syrup Last in the Fridge?
While called a syrup, this version is more of a sauce-like texture due to the canned pumpkin. It is so delicious and will provide a week’s worth of pumpkin spice lattes or coffees at 2 tablespoons per serving!
This syrup lasts for at least 7 days in the fridge when stored properly. I can’t guarantee any longer since ours didn’t make it that long!
Does this Pumpkin Spice Latte Syrup taste like a coffee shop syrup?
I have to say, this syrup is closest to the big “S” version. I do not think it tastes like the “D” version because it is thicker and much tastier/not chemical-tasting. Since there are no preservatives this does have a weird aftertaste.
Pumpkin Recipes You’ll Love
- Cinnamon & Sugar Mini Pumpkin Muffins
- Mini Pumpkin Pies
- Pumpkin Cinnamon Rolls
- New York Style Cheesecake
- Pumpkin Pie from Scratch
Pumpkin Spice Syrup Recipe
Ingredients
- 1 1/2 cups water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 1/2 tbsp vanilla extract
- 1 tsp cloves whole
- 4 cinnamon sticks
- 1 1/2 tsps pumpkin spice
- 1/4 tsp ginger ground
Instructions
- In a thick-walled stockpot, over medium heat, add the water, and both sugars and store for 5 minutes until combined and fully dissolved.
- Once the mixture starts to boil, reduce heat and add in cinnamon sticks, cloves, and dry spices. Allow to simmer over low heat for 10 minutes.
- Remove pan from heat and plan a large bowl in the sink. Use your cheesecloth to gently strain the ingredients like the cloves and cinnamon sticks. If you do not have cheesecloth, you a fine mesh strainer.
- Return strained liquid to the pot, and stir in pumpkin, extract, and sweetened condensed milk.
- Allow mixture to cook over medium heat for an additional 5 minutes. Pumpkin will dissolve and mixture will be of medium thickness.
- Turn off heat and allow mixture to cool before adding it to sterilized, glass mason jars or glass storage bottles.
- This pumpkin spice syrup is more of a sauce-like consistency, and will keep in the fridge for a tested one week–possibly more, but ours didn't last that long.
How do you make a latte with this lovely syrup?