Pumpkin Spice Syrup is incredibly easy to make and perfect for making a pumpkin spice coffee at home. Add a splash of this each morning for a great fall treat.
Something I use in my drink recipes all the time is Simple Syrup. It is easy to make and is a great way to add a little bit of sweetness to a cocktail.
As easy as it is to make simple syrup, it is just as easy to make flavored simple syrup by steeping the hot syrup with something to imbue it with flavor. That is exactly what we are doing here to make a delicious homemade Pumpkin Spice Syrup. This is just like the syrup you can buy at the store, but is so easy to make at home.
How to Make Pumpkin Spice Syrup
- Combine sugar and water over medium heat. Whisk the water and sugar together. The sugar will dissolve very quickly over the heat.
- Bring it to a simmer. It does not need to come to a roaring boil. Just a light simmer and you can move on.
- Turn off the heat and add the other ingredients. Put in the whole cloves, cinnamon sticks, prepared ginger, and whole nutmeg.
- Steep the syrup. Allow the other ingredients to sit in the simple syrup for at least 30 minutes.
- Strain the syrup. Using a wire mesh strainer, strain the syrup into a mason jar. Discard the cloves, ginger, nutmeg, and cinnamon sticks.
Spices to Make Pumpkin Spice
Just like in our ground pumpkin spice mix, we are using a combination of four seasonings. In this recipe, because this is a syrup, we are using the spices in their whole form, rather than ground.
- Cinnamon
- Ginger
- Cloves
- Nutmeg
Purchasing Whole Nutmeg
If I had to guess, I would suspect you already have cinnamon and cloves already in your pantry. Ginger is very easy to find fresh. It is probably just the nutmeg that you are going to have trouble with. We purchased our whole nutmeg from Amazon. We have found that we really enjoy grating it fresh into recipes and on top of fancy cocktails.
If you don’t want to purchase whole nutmeg, you can either skip it, or you can use ground nutmeg in this recipe. If you choose to use ground nutmeg, after steeping the syrup you will want to strain it at least twice through a cheese cloth.
Sugar Free Pumpkin Spice Syrup
This is a really easy recipe to make sugar free. Replace the sugar in this recipe with a sugar replacement like Swerve or Stevia. Make sure to follow the instructions for each individual brand on the replacement ratio. Truvia, for example, calls for you to replace sugar by about 1/3 the amount. So in this recipe you would keep the water the same but only use 1/3 cup Truvia.
How to Use Pumpkin Spice Syrup
Our favorite way to use pumpkin spice syrup is in coffee in the morning. This replaces any sugar you might add, but also adds that great fall taste. You could also make come iced coffee and add this instead. My favorite way to use it is in my Pumpkin Spice Cold Brew.
This is also something that would be really fun to add to cocktails in place of regular simple syrup. It would put a great pumpkin spin on your favorite classic cocktails. We love this Drunk Pumpkin recipe!
Storing and Freezing
This will last in the refrigerator for about a month. As with all things stored in the refrigerator, use your best discretion. If there is any part of the syrup that is discolored, the whole batch should be discarded.
Pumpkin Spice Syrup will freeze really well. This would be great to add to ice cube trays and freeze in individual portions so you can use this all fall long.
Other Great Pumpkin Spice Treats
If you make this pumpkin spice coffee syrup, leave me a comment and let me know what you think!
Pumpkin Spice Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 6 whole cloves
- 1 inch fresh ginger peeled and sliced
- 1 whole nutmeg
- 2 cinnamon sticks
Instructions
- Combine the sugar and water in a small sauce pan over medium heat. Stir regularly until the sugar is fully dissolved and the mixture comes to a simmer.
- Turn off the heat and add the cloves, ginger, nutmeg, and cinnamon. Let sit for at least 30 minutes.
- Strain the liquid into a mason jar, discarding the spices. Store in the refrigerator for up to 1 month.
Nilson De Lucca says
Dear Lisa,
Let me apologize due to my limited knowledge of English.
In the recipe of Pumpkin Spice Syrup, I didn’t notice the pumpkin in the ingredient list. Could you please explain how to add the pumpkin to the other ingredients?
Thanks,
Nilson
This recipe doesn’t actually have any pumpkin in it! It is mean to replicate the spice mix you often get when you make pumpkin recipes.
Patsy says
Is there anything else you could use this pumpkin spice syrup in
A milkshake, over your ice cream, and we are working on a cocktail that uses this!
Cheryl says
Instead of white sugar can erythritol be used instead?
I’m sure it could be, you will just need to look at the replacement ratio.
Carol says
This looks so yummy! Could you use honey or maple syrup instead of sugar?
Both of those will give it a really different flavor than using sugar, but yes. I would also consider using less.
LisaBeth says
Finally, a Pumpkin Spice Syrup that is more like the original syrup the big chain used to use…without pumpkin puree added to it. I have nothing against the puree, I just don’t want it in my coffee!
I’ve made this twice…first time as written, second time I thrw in a few allspice berries, as well, because I add allspice to pie spice blend.
It was delicious, both times! Definitely added to my recipe keeper.
Thank you!
I’m so glad that you like it!