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Pumpkin Spice Syrup

Pumpkin spice syrup made on the stovetop with simmered sugar-water and pumpkin puree for a rich, golden-amber swirl. Strained until smooth, it’s ideal for lattes and oatmeal with warm cinnamon and clove depth.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Drinks
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Spice Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 3 tbsp pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 1 tsp vanilla extract
  • 0.1 salt pinch

Equipment

  • 1 small saucepan
  • 1 fine mesh sieve

Method
 

Make the syrup
  1. Combine granulated sugar and water in a small saucepan and bring to a simmer over medium heat, stirring until the sugar fully dissolves and you see steady bubbling around the edges.
  2. Whisk in pumpkin puree, pumpkin pie spice, cinnamon, ginger, and cloves until the mixture looks evenly speckled and smooth.
  3. Simmer for 5-7 minutes over medium heat, stirring occasionally, until the syrup thickens slightly and smells fragrant.
Finish and store
  1. Remove the saucepan from the heat and stir in vanilla extract and salt until fully incorporated.
  2. Strain the syrup through a fine mesh sieve, pressing firmly to extract flavor while keeping the syrup smooth.
  3. Cool completely before pouring into a glass jar or bottle so the texture stays glossy and doesn’t haze.
  4. Refrigerate the pumpkin spice syrup up to 2 weeks; use it in lattes, oatmeal, pancakes, or baked goods.

Notes

Pro tip: Simmer just until slightly thickened—overcooking can make the syrup too dense. Refrigerate in a sealed glass jar up to 2 weeks; freeze is not recommended because the spice granules can shift in texture. For a dairy-free, vegan-friendly option, ensure any pumpkin pie spice you buy contains no questionable additives; otherwise this recipe already fits vegan needs.