Don't spend all your money on drive-through pumpkin spice lattes and drinks. Here's how to make pumpkin spice coffee syrup at home: it's easy, fast, and perfect for your favorite beverages.
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One fine autumn day my friend Natalie asked if I had a pumpkin spice syrup recipe that she could make for her morning coffee.
She had tried a recipe she found online made with pumpkin purée. It turned out to be a thick concoction that when added to coffee quickly plunged to the bottom of the cup—making for a weak pumpkin spice taste for most of the drink and then WAY too much sweetness and sludge at the end.
The solution? A simple Pumpkin Spice Coffee Syrup that has all the delicious SPICE that also blends smoothly into drinks with no sludge.
What's in the Starbucks pumpkin spice and Dunkin' Donuts pumpkin spice syrups?
The syrups at both chains include pumpkin spice flavoring, of course, along with plenty of sugar, coloring, and preservatives. Many folks will be surprised to learn that both brands' syrups also contain milk, as either sweetened or unsweetened condensed milk. And only Dunkin's syrup contains actual pumpkin.
What makes this the best Pumpkin Spice Syrup for coffee or any drink is that you know exactly what goes into it: no dairy, just sugar and spices. And no heavy pumpkin purée means the syrup blends easily into your drinks.
Why you'll love this recipe
Homemade Pumpkin Spice Coffee Syrup comes together quickly and easily on the stovetop. Because the syrup has no pumpkin purée, it blends smoothly into your drinks. This means you get that delectable flavor in every sip of your coffee, latte, hot tea, cocoa, and even cold drinks, without unpleasant sludge in the bottom of your cup.
Worried that you'll miss that purée? Trust me, you won't! It's the blend of sugar and spices that gives you a beautiful autumn flavor.
So what did my friend Natalie think? "So good and reminds me of fall. I'm so excited I can have pumpkin spice coffee without going bankrupt at Dunkin' Donuts!" Yessss!
Get those cozy October vibes into all your drinks. And maybe make a batch of Easy Iced Pumpkin Spice Cookies to have with your pumpkin spice coffee!
🔪 How to make your own Pumpkin Spice Coffee Syrup
Step 1: Combine the sugar and water.
Whisk together sugar and water in a saucepan on the stove. Bring this to a boil.
Step 2: Add the spices.
Whisk in the four spices, reduce the heat, and simmer the mixture for a few minutes.
Step 3: Strain the syrup.
Pour the syrup through a cheesecloth-lined funnel into a mason jar. Allow the syrup to cool completely, then cover and store it in the fridge.
FAQs
Yes, as with other simple syrups, it's best to store it in the fridge to help it last longer and stay fresh.
Nope! Just the yummy spices that really define that classic pumpkin spice flavor.
A grande-sized drink gets three pumps of pumpkin spice syrup, and each pump is about a ½-tablespoon. Since this recipe makes 1-¼ cups, it gives you around 40 pumps!
Play around with the amount to find what you like best in your drinks. (And no upcharge for extra pumps!)
Ways to use Pumpkin Spice Syrup
- In your coffee, of course! Add it to other coffee drinks too, like lattes, cappuccinos, iced coffee, and cold brew.
- Use it in other drinks like hot or cold tea. (I think Mary from "Hurry, Hurry, Mary Dear" would like this in her tea!) Try it in hot chocolate and milkshakes.
- Add a pumpkin spice twist to your favorite cocktails like an Old Fashioned, Mudslide, and White Russians. Or make up your own cocktail concoction.
- Add a drizzle to desserts like ice cream, pie, a slice of cake, or over fresh fruit.
- Drizzle the syrup over breakfast treats like pancakes, waffles, French toast, and overnight oats.
Tips:
- Straining the syrup removes the spice solids so that they won't muddy your drinks. But don't worry: the warm, pumpkin spice flavor is still there and it's vibrant!
- Add just enough Pumpkin Spice Syrup to your drinks to suit your sweet tooth.
Start saving money: learn how to make your own Pumpkin Spice Coffee Syrup and be a barista at home!
The recipe is below. Here are a few more fall-inspired treats for you, too!
💬 Have you tried Pumpkin Spice Coffee Syrup? Leave a comment below.
📖 Recipe
How To Make Pumpkin Spice Coffee Syrup
Ingredients
- 1½ cups granulated sugar
- 1½ cups water
- 1¾ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ¾ teaspoon ground allspice
- ½ teaspoon nutmeg - freshly grated is best if you have it
Instructions
- Combine the sugar and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve sugar.
- Whisk in the spices. Reduce the heat slightly and simmer the mixture for 3 minutes. Remove the pan from heat.
- Strain the syrup by pouring it through a cheesecloth-lined funnel into a glass mason jar. Allow the syrup to cool completely.
- Keep the syrup covered and refrigerated for up to 3 weeks.
- Makes about 1¼ cups of Pumpkin Spice Syrup. Since a typical pump of syrup at Starbucks is a ½-tablespoon, that means this recipe gives you about 40 pumps!
- Use this syrup in your favorite hot drinks, like coffee, tea, lattes, and cocoa. Add just enough Pumpkin Spice Syrup to suit your sweet tooth.
Notes
Notes
- Straining the syrup removes the spice solids so that they don't end up muddying your drinks. But don't worry: the pumpkin spice flavor is there and it is vibrant!
- Use this syrup in your favorite hot drinks, like coffee, tea, lattes, and cocoa. Add just enough Pumpkin Spice Syrup to suit your sweet tooth.
Charlene Berti
Can you strain it through a coffee filter if you don’t have cheesecloth?
Nancy Mock
Hi Charlene, Yes a coffee filter or even a paper towel should also work. It just may take a little longer for the liquid to strain through. Thanks for trying the recipe, I hope you love this syrup!!
Diane Tindell
Very tasty but 2 Tbsp per serving is a bit too sweet!
Nancy Mock
Hi Diane, I'm glad you like the taste and so happy that you gave my recipe a try. Great point: 2 tablespoons is the official serving size, but everyone's sweet tooth is different. Folks should definitely add the amount of Pumpkin Spice Syrup that suits their taste. I will make that more clear in the recipe. I appreciate hearing from you on this, I hope you'll make my recipe again!
Ashley Sheehan
How do you recommend storing this? I make lavender simple syrup for lemonades. I have left that out and sometimes it will get moldy from the moisture but if I put it in the fridge the sugar will crystalize.
Nancy Mock
Hi Ashley, This is a great question. This syrup, like other simple syrups, should be stored in the fridge. As you mentioned, to leave it at room temperature will only encourage mold. I don't usually have a problem with crystallization, but I did find this tip from Cooking Light: simmer the syrup for longer to invert more of the sugar and keep crystals from forming. They recommend simmering the syrup covered for about 10 minutes. Another tip I found is to add a little corn syrup to the mixture to help prevent the sugar from crystallizing. Its ability to prevent crystallization is why it's often used in candy and caramel recipes.
Here is the Cooking Light article link if you'd like to read it: https://www.cooksillustrated.com/how_tos/8617-preventing-sugar-crystals-in-simple-syrup. Thanks for this question Ashley, I hope these tips help your Pumpkin Spice Syrup last!
Ashley Lippincott
Can you substitute maple syrup for the sugar?
Nancy Mock
Hi Ashley, I think that sounds like a delicious idea! To do this, use 1-1/2 cups of maple syrup (Vermont maple, if you can get it!) instead of the granulated sugar. Then proceed with the rest of the recipe. Great suggestion - please let me know how it turns out!
Kathryn Jean Tooredman
Should the maple syrup substitute for just the sugar or for the sugar/water mixture?
Nancy Mock
Hi Kathryn, If you're hoping to replace the sugar with maple syrup, I would use an equal amount. I would keep the amount of water the same. Let me know how it goes!
Jamie @ anderson + grant
This sounds perfect! Everyone keeps leaving comments about enjoying a pumpkin spice latte this fall and I have no where in my town to get one. I love having special flavors at anytime during the year, but especially during the fall and Christmas season. I'm so excited to try this recipe Nancy!