Pumpkin Spice Syrup Recipe
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!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Beverage
Cuisine: American
Keyword: Pumpkin Spice Syrup
Servings: 8 servings
Calories: 176cal
Author: Amy Desrosiers
Cost: $6
- 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
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.
Serving: 1g | Calories: 176cal | Carbohydrates: 39g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 32mg | Potassium: 128mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2435IU | Vitamin C: 1.2mg | Calcium: 91mg | Iron: 0.6mg