Homemade Pumpkin Spice Syrup, a fantastic Fall-flavoured ingredient that is extremely popular at this time of the year. Make your own delicious syrup with canned pumpkin, dark brown sugar, maple syrup, pumpkin spice and vanilla extract, and you can spice up your favourite coffee drinks, hot chocolate, or Fall desserts. So quick and easy to make, as indulgent as the shop-bought one.
One of the first signs of Fall is definitely the pumpkin spice-flavoured hot drinks in pretty much any cafe shop. Pumpkin spice lattes might be one of the most popular hot drink in Autumn, so why not make it at home too?
And I'll tell you something, the homemade pumpkin spice syrup is way better than the overly sweet syrup cafes have to offer. Those drinks end up so sweet, I personally find them a bit too sugary for my taste.
When you make your own, you can control what goes in there, how much refined sugar, how many spices, how much pumpkin, and so on. And once you have the syrup, you can go on and experiment with it in the kitchen.
This fabulous pumpkin spice syrup is not only for coffee, with pumpkin spice latte being the most popular hot drink at this time of the year.
But can also be used to drizzle over pumpkin pancakes or any other pancakes, waffles, porridge, pumpkin muffins or any other muffins, cupcakes, and so many more seasonal treats.
I also used it in my Pumpkin Tiramisu together with coffee to dip the ladyfingers in for extra flavour - what a winner that way!
Ingredients used
- pumpkin - I used canned pumpkin, as it's a quicker option, but if you have any real pumpkin puree, that can be used instead, the colour of the puree may be different tough
- pumpkin spice - you can use the ready-blended one, which I did, or you can make your own blend using ground cinnamon, ginger, cloves and nutmeg. In the UK, the closest blend to pumpkin spice is mixed spice.
- dark brown sugar - adds a deeper, richer colour to the syrup
- maple syrup - for more Fall flavour
- vanilla extract - it enhances the pumpkin spice flavour and makes the syrup extra flavourful
- water - either hot or cold
Step-by-step photos and instructions
- add the water, pumpkin puree, pumpkin spice, dark brown sugar and maple syrup to a pan
- stir to combine all the ingredients
- set the pan over a medium heat, and allow the mixture to simmer for 5-6 minutes until the sugar is dissolved
- remove the pan from the heat, add the vanilla extract, and mix well
- pass the syrup through a fine mesh strainer and tranfer it to an air-tight bottle or container
- allow it to cool down completely before refrigerating it
Expert tips
The syrup can be safely stored in the fridge for up to 2 weeks, just shake the bottle very well before using it - I honestly doubt that it can last that long anyway, it will surely be used really quickly.
If you use real pumpkin instead of the canned one, make sure you puree it to a fine consistency. The pumpkin can be boiled or baked, it doesn't really matter much.
I highly recommend storing it in the fridge before using, the syrup is even more flavourful when it's cold, rather than room temperature or hot.
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Homemade Pumpkin Spice Syrup
Ingredients
- 1 cup hot water
- ¼ cup canned pumpkin
- ¼ cup dark brown sugar
- ¼ cup maple syrup
- 1 teaspoon pumpkin spice ( a blend of ground cinnamon, ginger, cloves and nutmeg)
- ½ teaspoon vanilla extract
Instructions
- Add the canned pumpkin, pumpkin spice, dark brown sugar, maple syrup and water to a pan and mix well to combine.
- Set the pan over a medium heat, and leave the mixture to simmer for 5-6 minutes until the sugar is fully dissolved.
- Remove the pan from the heat, add the vanilla extract and mix again.
- Transfer the syrup to an air-tight bottle or container, and allow it to cool down completely before chilling it in the fridge.
Video
Notes
- The syrup can be safely stored in the fridge for up to 2 weeks, just shake the bottle very well before using it - I honestly doubt that it can last that long anyway, it will surely be used really quickly
- If you use real pumpkin instead of the canned one, make sure you puree it to a fine consistency. The pumpkin can be boiled or baked, it doesn't really matter much.
- I highly recommend storing it in the fridge before using, the syrup is even more flavourful when it's cold, rather than room temperature or hot.
Nutrition
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