Add this homemade pumpkin spice syrup to coffee , tea, cocktails, and more, to infuse them with cozy fall flavour! Unlike store-bought, this version is made with real pumpkin.
Pumpkin spice syrup is as close as you can get to a hug in a bottle. Those warm, cozy spices, sweet brown sugar—forget the pumpkin spice lattes, you’re going to want to use this pumpkin spice syrup in just about everything! And of course, since you’re making it from scratch, it tastes so much better than the bottled syrup you buy at the grocery store.
Why You’ll Love This Pumpkin Spice Syrup Recipe
- Easy and budget-friendly . Making pumpkin spice syrup at home is a breeze and costs way less than buying it from the store. Plus, you can control the ingredients and tailor it to your taste preferences.
- Real pumpkin flavor . Unlike store-bought versions that rely on artificial flavours, this syrup uses real pumpkin puree for a more authentic, natural taste.
- Versatile . Don’t limit yourself to just adding this syrup to your coffee, pumpkin spice matcha latte , or pumpkin spice golden milk ! You can use it anywhere you need a little sweetness, just like maple syrup and date syrup .
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin puree – You can use store-bought or homemade pumpkin puree .
- Pumpkin pie spice – I like to make my own pumpkin pie spice blend.
- Brown sugar – For sweetness with notes of caramel.
- Sea salt – Just a bit for balance.
- Water
- Vanilla extract – Use pure vanilla extract for the best flavour.
How to Make Pumpkin Spice Syrup
Heat all ingredients except vanilla.
- Combine . Add the pumpkin puree, pumpkin pie spice, brown sugar, sea salt, and water to a pan set over medium heat.
- Stir . Make sure everything is well-combined.
- Heat . Bring the mixture to a boil, then remove from heat.
- Finish . Stir in the vanilla. Use immediately or transfer to a jar and store for later.
Tips for Success
- Stir or shake before using . Since this syrup is made with real pumpkin puree and spices, it may separate a bit over time. Give it a good shake or stir before using to redistribute the ingredients.
- Adjust sweetness and spice levels . Feel free to adjust the amounts of brown sugar and pumpkin pie spice to your liking. You can even add in additional spices like allspice or cardamom for some extra warmth.
- Use fresh spices . Spices lose their aroma and flavour over time, and since many of us only use pumpkin spice in the fall, it’s easy to forget that it’s past its prime. If it doesn’t have a strong fragrance when you open the bottle, it’s time for a replacement.
Ways to Use Pumpkin Spice Syrup
- Waffles . Drizzle over pumpkin waffles for a delicious fall breakfast.
- Pancakes . Upgrade your pumpkin pancakes with a generous pour of pumpkin spice syrup.
- French toast . Use this syrup to make vegan pumpkin French toast extra tasty.
- Cocktails . Add a splash or two to your favourite fall cocktails.
- Ice cream topping . Drizzle over vegan ice cream for an easy fall sundae.
- Lattes . Make pumpkin spice lattes daily at home!
How to Store
- Refrigerator : Store in a jar or other airtight container in the refrigerator for up to 3 weeks.
- Freezer : This syrup can also be frozen for longer storage. Pour into ice cube trays and freeze, then store the cubes in a freezer-safe container or bag for up to 6 months.
More Recipes With Pumpkin
- Pumpkin Bread With Cream Cheese Frosting
- Pumpkin Cream Cheese Muffins
- Vegan Pumpkin Pie (9 Ingredients)
- Pumpkin Dump Cake
- Pumpkin Chocolate Chip Muffins
Ingredients
- ⅓ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- Pinch sea salt
- 1 cup water
- ½ teaspoon vanilla extract
Instructions
- In a pot over medium heat, add the pumpkin puree, pumpkin pie spice, brown sugar, sea salt, and the water. Stir to combine. Bring to a boil and immediately remove from heat.
- Stir in the vanilla extract and add to your jar of choice to store. This should last at least 2-3 weeks in the refrigerator. Add to your pumpkin spice latte and enjoy! You can also enjoy it anywhere you would add pumpkin spice syrup.
Notes
- Refrigerator : Store in a jar or other airtight container in the refrigerator for 2-3 weeks.
- Freezer : This syrup can also be frozen for longer storage. Pour into ice cube trays and freeze, then store the cubes in a freezer-safe container or bag for up to 6 months.
Pumpkin Spice Syrup
Ingredients
- ⅓ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- Pinch sea salt
- 1 cup water
- ½ teaspoon vanilla extract
Instructions
- In a pot over medium heat, add the pumpkin puree, pumpkin pie spice, brown sugar, sea salt, and the water. Stir to combine. Bring to a boil and immediately remove from heat.
- Stir in the vanilla extract and add to your jar of choice to store. This should last at least 2-3 weeks in the refrigerator. Add to your pumpkin spice latte and enjoy! You can also enjoy it anywhere you would add pumpkin spice syrup.
Notes
- Refrigerator : Store in a jar or other airtight container in the refrigerator for 2-3 weeks.
- Freezer : This syrup can also be frozen for longer storage. Pour into ice cube trays and freeze, then store the cubes in a freezer-safe container or bag for up to 6 months.
Nutrition
Pumpkin Spice Syrup https://jessicainthekitchen.com/pumpkin-spice-syrup/ October 23, 2024
It’s a homemade vegan version of the coffee house favourite: the pumpkin spice latte ! Enjoy this classic fall drink for a fraction of the price when you make it at home.
What is it about pumpkin spice lattes that makes them so irresistible? I know there are some haters out there, but I think most people look forward to them showing up on coffee house menus every fall—me included! My go-to is an iced pumpkin spice latte since I live in a warmer climate, so that’s what we’re whipping up today!
Why You’ll Love This Pumpkin Spice Latte Recipe
- Budget-friendly . Let’s face it, a daily PSL habit every fall can start to add up, especially when you add in vegan milk upgrades. (Sigh!) By making your own at home, you can save a lot of money.
- Customisable . Whether you prefer extra cinnamon or a little less syrup, making your own vegan pumpkin spice latte allows you to adjust the ingredients to your own tastes or what you have on hand.
- Eco-friendly . This isn’t something I always call out in a recipe, but I think it’s worth it here! Making your own pumpkin spice lattes at home eliminates a lot of single use plastics, especially if you order them often. It’s an easy way to make a positive impact on the planet.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin syrup – I use my homemade pumpkin spice syrup .
- Espresso – Or substitute strong coffee.
- Plant-based milk – I love using soy milk for its creaminess, but any non-dairy milk works, or use homemade oat milk creamer for an even thicker version.
- Ice
- Vegan whipped cream – Optional. You can use homemade coconut whipped cream or cashew whipped cream . You can also use store-bought vegan whipped cream.
- Pumpkin pie spice – Make your own pumpkin pie spice mix or use a store-bought blend for garnish on top. A little sprinkle of cinnamon on top works, too!
Make espresso.
How to Pumpkin Spice Latte
- Prepare the espresso . Brew 1-2 shots of espresso and cool slightly.
- Add the pumpkin syrup . Mix a tablespoon or two of pumpkin syrup with the espresso.
- Stir and top . Add ice, then stir in the plant-based milk. Add whipped cream and pumpkin pie spice, if desired, then serve.
Tips and Variations
- Adjust the sweetness level . Taste and adjust the amount of pumpkin syrup as needed. If it ends up too sweet, you can always add more plant milk!
- Choose a creamy plant milk. Your choice of vegan milk also impacts the texture and taste, so opt for a creamy plant-based milk like cashew milk or soy, rather than a variety that’s thin and watery. A vanilla flavoured milk works well, too.
- Try it warm . If you prefer a hot latte, skip the ice and warm your plant-based milk before adding it to the espresso.
- Make a pumpkin spice green tea latte . Try my pumpkin spice matcha latte recipe.
- Make it decaf . Swap out the espresso for strongly brewed decaffeinated coffee, or use half an espresso shot if you’re sensitive to caffeine but still want a bit of a coffee kick.
How to Store Leftovers
Refrigerate any leftovers in an airtight container for up to a day. (If you can, strain out the ice first to keep it from slowly melting and watering down your pumpkin spice latte.)
More Vegan Drink Recipes
- Hot Matcha Latte
- Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)
- Korean Strawberry Milk
- Hot Spiced Apple Cider
- How to Make Whipped Coffee (Dalgona Coffee) + Tips
Ingredients
- 1-2 tablespoons pumpkin syrup , adjust to taste
- 1-2 shots espresso , or ½ cup strong coffee
- 1 cup plant-based milk , I love using soy milk but any non-dairy milk works
- ice , enough to fill your glass
- vegan whipped cream , optional, for topping
- pumpkin pie spice , for garnish
Instructions
- Prepare the espresso : Brew 1-2 shots of espresso, depending on your preferred strength, and set aside to cool slightly.
- Add pumpkin syrup : In a glass, mix 1-2 tablespoons of pumpkin syrup with the espresso, adjusting the amount of syrup to your sweetness preference.
- Fill the glass with ice, then pour in 1 cup of your favorite plant-based milk.
- Stir everything together until well combined. Top with a swirl of whipped cream if desired.
- Sprinkle pumpkin pie spice over the whipped cream or directly onto the latte.
- Enjoy your delicious iced pumpkin spice latte!
