The world is crazy for Pumpkin Spice Lattes so why not make your own at home?
Sometimes that craving hits but you just don’t want to get out of your pajamas and hit the drive-thru, right?
Jump to RecipeI love homemade cappuccinos and lattes because they are so easy and economical to make in your own kitchen. Pumpkin Spice Lattes are super easy to make at home after you make this simple syrup.
Making your own version is a healthier option than store-bought brands. There are no artificial ingredients in this 5 ingredient syrup, whereas commercial products have high fructose corn syrup as the main ingredient. Our version contains warm Fall spices and real pumpkin puree to give it an authentic flavor that can’t be beat.
Ingredients for Pumpkin Spice Syrup:
We are technically making a ramped-up version of simple syrup. For a complete tutorial visit our post on How To Make Simple Syrup.
- Brown Sugar – We use dark brown which gives us that caramel flavor that makes this syrup special
- Pumpkin Puree – Be sure to use puree instead pumpkin pie mix which has a lot of added ingredients and is less dense.
- Vanilla Extract – We love to make our own with just 2 ingredients
- Water
- Pumpkin Pie Spice – Homemade (see below) or purchase a good quality store version
I like to make my own Pumpkin Pie Spice blend every Fall. It’s easy with just 6 spices blended together that you’re likely to already have on hand. It’s like a bit of Fall in a jar!
How to make pumpkin spice simple syrup:
This recipe could not be easier to put together because it takes just 5 minutes to gather the ingredients and 5 minutes to cook.
- Gather all ingredients and add everything (except vanilla) to a medium saucepan
- Bring to a quick boil and simmer over medium heat for about 4 minutes, stirring often
- Continue stirring until all of the brown sugar is dissolved – the easiest way to test this is to dip a spoon in and check for any remaining granulated sugar at the bottom of the pan
- Add vanilla, and mix well, simmering for an additional 1 minute
- Remove from the heat and cool for 5 minutes in the pan
- Whisk the mixture to make sure it is well combined and strain into a large measuring cup or bowl to remove any solids
- Cool completely, transfer and store in a sealed glass jar, refrigerated, for up to 2 months
- If using in icing or frostings bring to room temperature before using to ensure it incorporates well
- Check before using – if the mixture looks cloudy it’s time to discard it and make fresh syrup
Combine all ingredients together (except vanilla) and cook
Making a thicker Syrup:
If you want a thicker syrup, also known as Rich Simple Syrup, to use for pancakes, waffles, French toast, or as a drizzle, just return to a clean pan, heat, and reduce down to the desired thickness. We used a thicker version as part of a drizzle on our pumpkin spice cookies below.
How long does simple syrup last?
Once cooled and refrigerated the mixture will last in the refrigerator for about 2 months. However, just like anything else, use your best judgment, and if it becomes cloudy it’s time to toss it and make a fresh batch.
Using Pumpkin Spice Syrup in recipes:
The possibilities are endless but here are some of our favorite ways to use this syrup:
- Pumpkin Spice Lattes
- Pumpkin Spice Cookies
- Our Buttermilk Pancakes are great with this syrup drizzled on top
- Pumpkin syrup on waffles or French Toast
- Pumpkin syrup brushed on your carrot cake before frosting it
- Make a Pumpkin Glaze – just use the syrup in place of water with powdered sugar
- Add to your coffee or hot chocolate for a Fall kick
- Make our Pumpkin Spice Martini
- Make a compound pumpkin butter for your spreading on bread
- Pumpkin Pie Milkshakes
This syrup would make a fun little gift for a pumpkin-loving friend, in a small bottle, with a ribbon.
Pumpkin Spice Syrup
Ingredients
- 1 cup brown sugar
- ⅓ cup pumpkin puree (100% puree, not pie filling)
- 1 Tbsp Pumpkin Pie Spice
- 1 cup water
- ½ tsp vanilla extract
Instructions
Making the syrup
- Combine all ingredients, except vanilla, in a medium pan. Whisk to blend.
- Bring to a boil, reduce heat and simmer for 4 minutes. Make sure all of the sugar is dissolved.Add vanilla and simmer 1 more minute.
- Into a medium bowl strain the syrup through a very fine strainer, or a strainer with cheesecloth set inside. Discard the solids.
- Pour into a mason jar and allow to cool. Seal tightly and refrigerate.
For a thicker syrup:
- If you want a thicker syrup, return to a clean pan and reduce on low heat until desired thickness.