Last Updated on September 7, 2022 by laurenpacek
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This Pumpkin Spice Syrup is sweet, flavorful, and full of warm spices and real pumpkin. Add it to coffee or tea for a sweet treat!
Table of contents
What is Pumpkin Spice Syrup?
Remember controversy over Starbucks' PSL not containing actual pumpkin? Twas a big to-do. Evidently, the syrup had the pumpkin pie spices, but not the actual pumpkin. They ended up adding actual pumpkin in 2015.
Maybe I'm just a basic bitch, and that's why this stands out in my mind, even seven years later (I did NOT think it had been that long). Regardless of whether you recall it or not (or whether you even care), the pumpkin spice syrup that I'm showing you definitely contains real pumpkin.
This pumpkin spice syrup is a simple syrup (water + sugar) that's infused with the flavors of pumpkin and all of the delicious, warming pumpkin pie spices that you and I love.
This syrup requires a handful of ingredients. They're all well worth it. Let's talk through them, below.
- Water: I like to use the filtered water that's dispensed from my fridge, but use whatever you like: bottled, filtered, tap. Whatever.
- Sugar: This recipe calls for white granulated sugar. You can use a different sugar, like demerara or brown (I think both of these would be nice in this recipe), but keep in mind that it will alter the flavor and appearance of the syrup.
- Cinnamon: I used cinnamon sticks. You can find them in the baking aisle of the grocery store.
- Ground spices: The remaining spices in this pumpkin spice syrup include ground ginger, cloves, and nutmeg. Just like the cinnamon sticks, you can find these in the baking aisle of the grocery store.
- Pumpkin: Of course, this syrup wouldn't be complete without some pumpkin. Make sure that you grab a can of pumpkin puree, and not pumpkin pie filling. You want the pumpkin only, not additional spices (since you're adding your own to this syrup).
How to make Pumpkin Spice Syrup
As always (or almost always), you'll start out by making a regular, plain simple syrup. Water and sugar go into a saucepan over heat until the sugar dissolves into the water. Make sure to whisk everything together periodically.
Next, you'll add the spices and pumpkin (aka the good stuff) to the mix. Once you've whisked everything together, you'll let it simmer for a bit.
After that, you'll kill the heat and allow the infused syrup to cool completely. Once it has cooled, you need to strain out all of the solids. I've found that using a fine mesh strainer and a paper towel (or coffee filter, or cheese cloth) can be really helpful for getting all of the ground spices and pumpkin out of the syrup. Just line the mesh strainer with the paper towel (or whatever you're using) and pour the syrup and solids through it.
Once you have strained everything out of the syrup (go ahead and toss those solids), pour the syrup into an airtight container before stashing it in the fridge.
Other flavored syrup recipes
Looking for other flavored simple syrup recipes? Check out the links below. Some are from this blog, some are from other lovely bloggers.
- Irish Cream Syrup from A Nerd Cooks
- Rosé Wine Simple Syrup from Jaylynn Little
- Honey Syrup from A Nerd Cooks
- Hibiscus Syrup from Mitten Girl
- Demerara Syrup from A Nerd Cooks
- Banana Syrup from The Littlest Crumb
How to use this Pumpkin Spice Syrup
This syrup is ideal for sweetening a variety of drinks. I've been really enjoying it in my morning cold brew coffee. You could also use it in hot coffee, or to make yourself a homemade PSL!
It would be good in iced or hot teas (consider my Cold Brew Iced Tea!) as well as mocktails.
Another use for simple syrup, that often gets overlooked, is for keeping cakes and cupcakes moist! All you need to do is brush a layer of simple syrup onto the layers of a cake or the top of a cupcake prior to frosting. It gives the cakes some nice flavor, as well as keeping them moist.
FAQs/Tips and tricks
Yes, it will eventually go bad. Sad, but true. It should last approximately a week or two in the fridge if stored in an airtight container.
This syrup should last approximately a week or two if stored in an airtight container in the fridge. You can prolong the shelf life a little bit by adding about half an ounce of plain vodka to the syrup.
Yes, it needs to be refrigerated. Make sure to store it in the fridge in an airtight container.
If you want your syrup to have the flavor of pumpkin and a natural orange color, then yes. Otherwise, you'll just be making a syrup with the spices. I'm sure it will still be delicious, but it won't be a pumpkin spice syrup.
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- 1.5 cups water
- 1.5 cups granulated sugar
- 6 cinnamon sticks
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- ¼ cup pumpkin puree
- Combine the water and sugar in a heavy bottomed saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, until the sugar has dissolved into the water completely.
- Add the spices and pumpkin puree, whisking to incorporate everything. Allow everything to simmer for an additional 10 minutes.
- Turn off the heat and allow the syrup to cool completely.
- Strain the syrup into an airtight container. Discard the spices and any leftover pumpkin puree.
- Store the syrup in an airtight container in the refrigerator.
- I found that using a fine mesh strainer that's lined with a paper towel (or coffee filter) is helpful for getting all of the pumpkin puree solids out of the syrup.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 26gFiber: 1gSugar: 25gProtein: 0g