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Pumpkin Spice Syrup Sauce in glass dish
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4.60 from 15 votes

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 mins
Cook Time25 mins
Total Time30 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