Make your own pumpkin spice latte at home with this easy pumpkin spice syrup recipe. Satisfy your craving with this delicious flavoring to your coffee or espresso!
Through the many years, we've enjoyed this pumpkin spice syrup recipe for hot coffee, cold brew and pumpkin spice lattes. We keep this syrup next to our coffee machine through the fall and winter seasons and have made countless delicious coffee drinks with it!
Why Homemade Pumpkin Spice Syrup
Yes, pumpkin syrup is readily available to buy at most grocery stores, but we prefer to make it homemade because it's so simple! Homemade tastes better, too. Once you learn how easy this recipe is, you'll be so glad because when you run out, you can quickly make more!
Ingredients and Instructions
Our pumpkin syrup includes pumpkin puree as an ingredient, unlike Starbucks' original recipe. (I've learned they reinvented their recipe years ago, however, to include actual pumpkin at the suggestion of many customers.)
Here's What You Need:
- Water and sugar -- This is the base for any simple syrup recipe. We use granulated sugar, but you can use brown sugar for a deeper molasses taste.
- Cinnamon sticks -- Do not use ground cinnamon as it will overpower the syrup and make it too spicy. If you feel like cinnamon sticks are too expensive, think again! We reuse the same ones over and over again!
- Pumpkin puree -- Make sure you use pure pumpkin puree and not the already spiced version.
- Pumpkin pie spice -- Ground nutmeg, ginger, and cloves.
You can add a splash of vanilla extract, but I don't think it's necessary.
Here's How To Make It:
- Heat the water and sugar in a small saucepan until sugar is dissolved.
- Add the rest of the ingredients and simmer for 6 minutes.
- Strain through a fine mesh sieve lined with one paper towel.
- Let cool before transferring to storage bottle.
How to Store Pumpkin Spice Syrup
You can store the pumpkin syrup on the countertop in a glass jar (as photographed) or mason jar, but I keep ours in a plastic squeeze bottle. This makes it easy for anyone, kids included, to flip the bottle over and squeeze their desired amount without feeling like they'll break it.
Serving Suggestions
See the recipe notes below for how to make various coffee drinks with this syrup. The first time I made this homemade pumpkin spice syrup, I added it to my homemade cold brew coffee. Served over ice cubes, it was the perfect kick-start to my morning! The next day, at the advice of a friend, I mixed the same concoction in my blender for a frozen version.
This pumpkin spice syrup is not reserved solely for coffee and espresso. It's true! If you do not like lattes or coffee drinks - or you prefer cold drinks over hot, whatever your preference - you can probably find use for this syrup. Some readers told us they poured some in their hot cocoa and tea! You can even drizzle it onto your pancakes, french toast or ice cream!
Create your own copycat recipe of Starbucks' favorite treat, blend it into your iced coffee, stir it into a glass of milk or splash some into some hot chocolate. If you get even more creative, let me know how you end up putting this divine syrup to use! But, most of all...enjoy!!
Made this Recipe?
Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
This article was originally published September 2011 and updated November 2022 with new photos and recipe tips, but no changes to the recipe ingredients.
Photography by Lindsay Evers
Pumpkin Spice Syrup
Ingredients
- 1 ½ cups water
- 1 ½ cups granulated sugar
- 3 tablespoons pumpkin puree
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 4 cinnamon sticks
Instructions
- Heat the water and sugar in a small saucepan over medium heat, stirring until the sugar is fully dissolved. Use a whisk to stir in the pumpkin and spices. Add the cinnamon sticks. Turn down the heat to medium-low and simmer for about 6 minutes, stirring frequently. Try not to let the mixture come to a boil.
- Line a fine mesh strainer with one paper towel and set over a large heat-proof measuring cup. Pour the syrup through the paper towel lined strainer and let strain completely.
- Let cool, then pour the strained syrup into a storage bottle. Store at room temperature for up to 1 month, or in the fridge for longer. Use at desired in coffee or non-coffee beverages.
Notes
To make a hot pumpkin spice latte:
Stir together 1 ½ tablespoons of syrup to each shot of espresso. Add frothed milk and stir to combine.To make an iced pumpkin spice latte:
Stir together 1 ½ tablespoons of syrup for each shot of espresso, then add desired amount of cold milk. Serve over ice cubes.To make a pumpkin spice iced coffee:
Stir together ½ cup of milk , ½ cup coffee, and ¼ cup syrup. Serve over ice.To make a pumpkin spice cold foam brew:
Froth together ¼ cup of half and half or desired cream with 3 to 4 tablespoons of pumpkin syrup. Fill glass with ice, add cold brew filling about ¾th of the glass. Pour pumpkin spice frother over top and allow it to drip down through the coffee and blend.To make a pumpkin spice frozen blended coffee:
Stir together ½ cup of milk to ½ cup toddy (cold brew coffee), and then mix in ¼ cup syrup. Pour into a blender, add 2 cups ice and mix until well blended. Optional: Add a teaspoon of white chocolate powder when blending.Other serving options:
Add a splash of syrup to hot coffee, hot cocoa, smoothie, etc. (Nutrition information is an estimate only and provided as a courtesy.)Nutrition
Alayna says
Tried this last night in a mug of hot chocolate with home made marshmallows - love it! So much.
Thanks so much for sharing the recipe!
Nikki says
haha! Thanks, Alayna!
Julie says
Do you have any idea how long this keeps?
Nikki says
I have kept mine on the counter at room temperature for up to 1 month.
Eaglet says
Maybe I missed it, but how long would this last if kept in the fridge?
Nikki says
I keep it on the countertop for up to 1 month (typically used up before then). In the fridge it will last even longer.
AWESOMESAUCE says
So I stumbled across this recipe weeks ago and didnt make it, and last night I was flipping through my bookmarks and on a whim, got up and made it at 11:30. This is now my favorite drink additive and I LOVE IT!! Great recipe, FIVE STARS!!
Nikki says
So glad you liked it! Especially for making it late at night! 😉
Drunkenmimes says
If I used ground cinnamon instead of sticks, would I still need to strain it?
AWESOMESAUCE says
yes, the puree is what you're straining out
Angie R. says
Hi, I was just wondering how you make your espresso and frothed milk? Thanks!
Nikki says
Hi Angie,
I do not own an espresso or froth machine, so I use a strong brew coffee and microwave my milk in a jar to steam it. (Pour the amount of milk you want for your cup of coffee into a jar, not to exceed half the jar, and put a lid on it. Shake for 30 seconds, take the lid off, then microwave for 30 seconds. You'll have a frothy milk!) 🙂
Elizabeth says
Looks great, I'll try it with Splenda, and then use it in my tea, both hot and iced!
Janelle says
Made this early this morning before church & LOVE IT!! More than other pumpkin latte recipes! I think this may be my new go to syrup!!
Thanks!
Janelle
Jessie says
Can you use honey instead of the sugar? And if so, how much would you use?
Nikki says
You probably can, but it would probably alter the taste a little. I am not a big fan of honey, so I'm pretty sensitive to it's taste and probably wouldn't like this syrup if I used honey instead. It also might make it too thick. Not sure as I haven't tried it myself. If you try it, make sure to come back and let us know how it turned out! 🙂
Kasey says
This is absolutely brilliant! Pumpkin Spice Lattes at home!
Sarah Parker says
What a good idea! I love pumpkin spice chai tea. It's spicy and delicious!
Liz says
Awesome! Super excited to try this!
Christy says
Love it! I am officially addicted to the pumpkin spice latte, but could live without the accompanying price tag. Any idea how long the syrup would keep in the fridge? Thanks!
Stephanie says
This is fantastic! So excited to try it!!
Keeley says
Wow... thanks for sharing this! I plan to make a batch this weekend and use it in my coffee. I do enjoy the occasional PSL from Starbucks, but this is much more cost-effective.