This Sweet Pumpkin Spice Syrup is made with real pumpkin puree, brown sugar, and warm pumpkin pie spice, simmered on the stovetop into a thick, pourable syrup.

It’s the base for pumpkin spice lattes at home, but it’s just as good drizzled over pancakes or stirred into oatmeal.

I make a batch of this every fall so I always have it on hand for coffee, and it saves a good amount of money compared to buying flavored syrup at the store.

It comes together in about 10 minutes on the stove, no special equipment needed.

If you’re stocking up for pumpkin spice season, these are worth bookmarking too:

Ingredients You’ll Need

A mix of granulated and brown sugar gives this syrup more depth than sugar alone, the brown sugar brings a slight molasses note that pairs well with the pumpkin.

Straining the finished syrup through a fine mesh sieve removes the pumpkin fibers and leaves you with something smooth enough to pour straight into coffee.

Ingredients

1 cup water
1 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 cinnamon stick
1 teaspoon vanilla extract

Directions

Combine the water, granulated sugar, brown sugar, pumpkin puree, pumpkin pie spice, and cinnamon stick in a small saucepan.
Whisk everything together before turning on the heat, this keeps the pumpkin puree from clumping once it hits the hot pan.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking occasionally.
Once it’s simmering, reduce the heat to low and let it cook for 5 to 7 minutes, until the sugar has fully dissolved and the syrup has thickened slightly.
It’ll still look thinner than you’d expect at this stage. It thickens more as it cools, so don’t reduce it past a light syrup consistency on the stove.
Remove the pan from the heat and stir in the vanilla extract.
Let the syrup cool for about 10 minutes at room temperature.
Strain the syrup through a fine mesh sieve into a jar or bottle, pressing gently with a spoon to get as much liquid through as possible.
This part takes a minute of patience, but straining is what gives you a smooth, pourable syrup instead of one with pumpkin fibers floating in it.
Discard the cinnamon stick and any solids left in the sieve.
Store in the refrigerator and use in coffee, lattes, pancakes, or anywhere you’d want a pumpkin spice flavor and enjoy!

Important Recipe Notes

Whisk before heating. Combining the ingredients cold and whisking first keeps the pumpkin puree from clumping once the mixture starts to heat up.
Don’t over-reduce on the stove. The syrup thickens more as it cools, so pull it off the heat once it’s lightly thickened rather than waiting for it to look fully syrupy in the pan.

Strain it well. This step is what separates a smooth, coffee-shop-style syrup from something with visible pumpkin fibers in it. Take the extra couple minutes to press it through a fine mesh sieve.
Use pure pumpkin puree. Double-check the can, pumpkin pie filling already has sugar and spices added and will throw off the balance of this recipe.
Storage. Store in an airtight jar or bottle in the refrigerator for up to 2 weeks. Give it a shake before using since some settling is normal.
Uses beyond coffee. This syrup works well drizzled over pancakes or waffles, stirred into oatmeal, or swirled into plain yogurt.
This one needs a little patience at the end. Straining thoroughly takes a few extra minutes, but rushing it leaves texture in the syrup that doesn’t belong in a coffee drink.

How to Serve, Store & Customize This Recipe

Serving:

Use a few tablespoons stirred into hot or iced coffee, lattes, or steamed milk. It also works drizzled over pancakes, waffles, or oatmeal whenever you want that pumpkin spice flavor without making a whole new recipe.

Storage:

Keep the syrup in an airtight jar or bottle in the refrigerator for up to 2 weeks. It may thicken slightly when cold, so let it sit at room temperature for a few minutes or give it a quick shake before using.

Customization:

Swap the brown sugar for maple syrup for a deeper, more caramel-like flavor. Add a split vanilla bean instead of extract for a more intense vanilla note.

If you like it less sweet, reduce the granulated sugar slightly, the syrup will just be a touch thinner.