Homemade Pumpkin Spice Syrup & Latte Recipe
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Something about Pumpkin Spice Latte screams fall! People go mad for this Homemade Pumpkin Spice Syrup & Pumpkin Spice Latte coffee recipe. Fragrant spices of cinnamon, nutmeg, ginger, and cloves are happily wafting together in this robust pumpkin-flavored syrup.
And guess what? Besides all those earthy spices, it’s got real pumpkin in it too. And guess what else else? It’s easy to make and it tastes so amazing. You’ll love it with these Pumpkin Streusel Muffins, Dark Chocolate Mocha Latte Cookies, Pumpkin White Chocolate Chip Bars and these Pumpkin Cheesecake Swirl Brownies
What is Homemade Pumpkin Spice Syrup & Pumpkin Spice Latte?
It’s a delicious pumpkin syrup for coffee! In reality, you can have it readily available in 15 minutes, just like a Starbucks Pumpkin Spice Latte version, except this version is way cheaper, better and easy to assemble once you make the syrup!
So, not only do you have it right in your little paws quicker than driving to your nearest Starbucks, you can save a bunch of money by not buying them everyday and you also save on gas!
Woot-woot! And while you’re at it, you can make a double batch and share it with your co-workers and boss! (You’re welcome!) They will think you’re the best thing since chocolate. Well almost…cuz nothing beats chocolate. 🙂
With this delicious Homemade Pumpkin Spice Latte Syrup, you can use splenda or sugar, depending on what you like. (I like knowing I have the option to make either, especially when I make it for friends or family that may not want those extra calories.
It’s no wonder Pumpkin Spice Latte Syrup is a holiday favorite. The latte is just icing on the coffee right? Don’t forget the whipped cream or fat free whipped cream, maybe some drizzles of caramel sauce and some pinches of cinnamon for some sweet decoration skills.
Ingredients You Need
- pumpkin puree
, fresh or canned
- sugar or Splenda or Lakanto
- vanilla extract
- water
- cinnamon
- nutmeg
- cloves
- ginger
How To Make Pumpkin Spice Syrup Recipe
- Combine all ingredients in a saucepan and bring to a boil.
- Cook over medium heat, stirring occasionally to keep syrup from burning.
- Let mixture cook together like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
- Refrigerate in a heat-proof container.
- The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.
How To Make Pumpkin Spice Latte Recipe
- Heat 3-4 tablespoons syrup with 2 cups milk in microwave (adjust milk depending on pumpkin flavor desired)
- Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom).
- Pour ½ cup of the pumpkin spice mixture into a large mug.
- Top it off with strong, hot coffee.
- Add some whipped cream, a drizzle of caramel sauce, and a pinch of cinnamon.
- Store the rest of the latte mixture in the fridge for up to a week, sealed. Shake before using.
Your Pumpkin Syrup for Coffee Flavor Options
- Less Fat: You can also use 2 tablespoons syrup + 2-3 tablespoons of heavy cream instead of ½ cup of latte if you want another option, cutting down the fat.
- More Pumpkin Flavor: Add a couple more tablespoons to the syrup mixture, if you want more pumpkin-y flavor.
- More Spice Flavor: If you use the best of spices, you even get more fragrant flavors. Yum!
The warmth of the holidays comes through in whatever you add the pumpkin syrup for coffee too, whether it’s lattes, cappuccinos or steamers. You can also add the some of this syrup to enhance your favorite pumpkin bread, waffles, pancakes, donuts, ciders or smoothies, just to mention a few fall inspirational ideas.
Are you ready to stay and venture ‘in’ for the Pumpkin Spice Latte Effect? Let’s! Psst…You need to try this “CopyCat” Starbucks Pumpkin Pound Cake. It’s a winner!
For More Fall Pumpkin Delights to enjoy with your Pumpkin Spiced Latte!
- Divine Dark Chocolate Pumpkin Pound Cake
- Best Pumpkin Pecan Coffee Cake
- “CopyCat” Starbucks Pumpkin Pound Cake
- Pumpkin Magic Custard Cake
- Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
- Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- Cinnamon Pumpkin Rolls with Cream Cheese Frosting
- Hearty Pumpkin Chai Spiced Oatmeal Cookies
- Baked Pumpkin Cake Donuts
Home-Made Pumpkin Spice Latte Syrup
Ingredients
Pumpkin Spice Syrup Recipe
- ⅓ cup pumpkin puree fresh or canned
- 1 cup sugar or splenda
- ½ teaspoon vanilla
- 1 ¼ cups water
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
Instructions
How To Make Pumpkin Spice Syrup Recipe
- Combine all ingredients in a saucepan and bring to a boil.
- Cook over medium heat, stirring occasionally to keep syrup from burning.
- Let mixture cook together like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
- Refrigerate in a heat-proof container.
- The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.
How To Make Pumpkin Spice Latte
- Heat 3-4 tablespoons syrup with 2 cups milk in microwave (adjust milk depending on pumpkin flavor desired)
- Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom).
- Pour 1/2 cup of the pumpkin spice mixture into a large mug.
- Top it off with strong, hot coffee.
- Add some whipped cream, a drizzle of caramel sauce, and a pinch of cinnamon.
- Store the rest of the latte mixture in the fridge for up to a week, sealed. Shake before using.
Notes
More Flavor Options:
- Less Fat: You can also use 2 tablespoons syrup + 2-3 tablespoons of heavy cream instead of 1/2 cup of latte if you want another option, cutting down the fat.
- More Pumpkin Flavor: Add a couple more tablespoons to the syrup mixture, if you want more pumpkin-y flavor.
- More Spice: If you use the best of spices, you even get more fragrant flavors. Yum!
Has anyone tried doing a 2 to 1 ratio on the sugar to water? I wondering if that would extend the shelf life beyond 1-2 weeks just like with simple syrup. I can’t consume this much syrup alone in such a short amount of time!
Yay! So glad you enjoyed it Kim!! Sounds amazing on pancakes for sure! Love your site and roundups!
I’ve been looking for a pumpkin spice syrup recipe for the longest time and this is the best I’ve found! It’s so well-balanced and not too sweet. It even works on pancakes!
Thank you for trying it Mandy! Yes, please modify to your liking and I’m so glad you loved it!!! xo
Just made this and tried it with in a latte. I loved it but will try sugar substitute next time.
Very easy to make. I used 1/2 cup pumpkin to cut the sweetness.
Thank you so much Katie! That is so great to hear and thank you for sharing! xo
This is by far the best pumpkin syrup i’ve ever had. I poured out my store bought syrups and refilled them with this recipe. Thank you so much for nailing it! It’s like sipping pumpkin pie ???? i have sent this link to EVERYONE ????????????????????????
Hmmm I did something wrong.. it never reduced to a syrup… pretty sure I have a pumpkin spice butter at this point. I used half sugar half brown sugar is that why it didn’t reduce? I cooked forever, it just never got to the right reduction to be a syrup!? Still tastes yummy though..
I don’t see why not? I’d give it a try!
Can you use this for iced coffee?
10-14 days. 🙂 Thank you so much Dimitrios. 😉
For how many days it can stay in the refrigerator?
I don’t see why not. Should be fine.
Can you freeze this?
HI there! I own a coffee shop in Pittsburgh Pa! I make all of my own syrups and flavorings. With fall season upon us, I need to make a good pumpkin spice syrup! however, every recipe I have tried is spicy enough but the pumpkin flavor just doesn’t seem to want to come through!!! Ive tried pumpkin puree, pumpkin butter, pumpkin pie extract! if you have any advice PLEASE SHARE!
Store in the fridge for about a week CJ. 🙂
What is the shelf life? And how do I store it properly?
Sure! Give it a try Tracey!
I love DD pumpkin spice coffee. Could you use this in coffee?
I would think you could because frozen pumpkin puree will last for 4-5 months if stored correctly. Give it a try and let us know!
Can you freeze it?
You could try Lankato Monkfruit Sweetener. They make regular or Golden. I love it. I have Type 1 Diabetes and so this is my go to sweetener. Tastes the closest to real sugar in my opinion without the heavy cooling effect that other sweeteners can have. Like Xylitol or Erythritol. Careful tho it tatses much sweeter than sugar to me.
It doesn’t have to be. Hope you enjoy Jessica!! 😉
Is it supposed to be cooled before going into the refrigerator?
Ooooh can I just pour this over pancakes instead?!! Looks so pumpkin-y and perfect!
That’s so awesome Grace! Brown sugar sounds great as a replacement for white sugar too. Thanks so much for sharing! xo
This turned out great! After making it once, you can always tweak the spice ratios to your taste, too (or the sugar for that matter). The recipe (as is) is wonderful, but I also like making it with brown sugar instead of white.
*This made 2 cups of sauce for me, which is about 32 Tbsp. However the yield depends on how long you let the syrup reduce, too.
Hi Debra! You need sugar to get it to that syrupy texture, so I don’t think that would work but if you try it, let us know. 🙂
I am diabetic and can’t do the sugar. However, I normally sweeten my coffee and tea with pure stevia extract. Can this recipe be made WITHOUT the sugar and then just use my stevia each time I make my latte?
Yes you could Amanda. That should be fine. Hope you enjoy!
Can you use pumpkin pie spice rather than all of the other spices?
Maybe you could add just add less spice next time, since you’ve tried it? Thank you for your comment and hanging out. Hope you stay around! Happy Friday! 🙂
This was a little too heavy on the “spice” to me. I was hoping more of a “pumpkin” flavor. It’s still delicious though
I’m from the UK and decent pumpkin syrup is hard to come by. I wanted something using natural ingredients. This fits the bill and tastes delicious. Will be making more!
Hi Eli, that sounds wonderful with the Apple Cider French Toast. YUM! I wouldn’t use less sugar, because you need that sugar to make the syrup, but I think a safe and less sugar option would be to use sugar free syrup and add in some of the pumpkin spice syrup. I think just putting the syrup on alone might be over-powering or the right consistency, but you could always sample it and then decide for yourself. Hope that helps!
Hi Kim,
Thanks for your reply. I see that you suggest sugar substitutes. Have you tried the recipe with less sugar? If so, does the consistency suffer at all? I’d like to pair this sauce with a Apple Cider French Toast, as opposed to using it as a syrup base in lattes. I’m thinking about playing with it this week, but don’t want to reinvent any wheels.
Thank you!
Eli
Eli, I would say approx 16 tablespoons. Hope that helps and enjoy!! Thanks!!
Hi Tess,
Can you please let me know how many estimated servings he original recipe produces based on the 2-3 Tbsp serving recommendation you provide?
Thank you,
Eli
AKiko,
Any type of sugar or substitute like Steviva would probably work. Maybe honey, but haven’t tried it. Hope that helps
is there a substitute for splenda?
Up 2 weeks refrigerated Stacey. 😀
How long does the syrup last in fridge? Just the syrup not the latte mix.
Rachel, I have no idea…I’m not up on my skills in water bath canning. If you try it, please let us know! 😀
Can this be water bath canned?