Add a touch of PSL mood to your festive fall drinks and bakery faves with this Pumpkin Spice Syrup made with real pumpkin!
This Pumpkin Spice Syrup is technically a Spiced Pumpkin Syrup, since it contains real pumpkin!
You don’t have to add pumpkin if you don’t want to, either, but it adds a layer of richness that’s very specific to the pumpkin we all know and love.
We use inexpensive canned pumpkin puree for this pumpkin spice syrup, and lots of fragrant fall flavors to mix up your favorite holiday drinks.
Feel free to use store-bought pumpkin-pie spice or make your own from our recipe here.
While plenty of cooks have their version of a pumpkin spice syrup, this one is ours, and we’ve made it with and without actual pumpkin.
Pumpkin-pie spice is great, but the kind with actual pureed pumpkin has a deeper layer of fall flavors that we really like, especially in baked goods and hot drinks.
You’ll filter out the pumpkin and spices so that your final syrup is a gorgeous amber color, ready to mix into cocktails smoothly.
Our pumpkin spice syrup contains our own mix of pumpkin-pie spice, but you can use store-bought, plus brown sugar, regular sugar, vanilla, and water.
Store-bought pumpkin spice syrup has preservatives, colors, and other ingredients.
How to store homemade pumpkin spice syrup
Store fresh homemade pumpkin spice syrup in the refrigerator in a tightly closed glass jar, since it contains sugar.
Keep it cold and don’t leave it out on the counter.
Don’t store it in the pantry—it will go bad faster and will eventually get moldy and even attract bugs if not sealed properly.
Shake the bottle before using, since the contents may separate.
Pumpkin and spices have a tendency to separate from the water, so shaking will allow these ingredients to combine again, ready for use.
How long does pumpkin spice syrup last?
A bottle of freshly made pumpkin spice syrup kept chilled may last up to a month in the refrigerator.
Check for mold and/or an “off” or sour smell and discard if either is present.
The contents may separate and still be good, so check that it still smells fresh and then shake the bottle before using.
Ways to use pumpkin spice syrup
• Add Pumpkin Spice Syrup to lots of fall and winter cocktails
• Mix into pancake and waffle batter for a hint of fall flavor
• Pour into your hot coffee or tea for a homemade latte
• Add a tablespoon to cold brew for a PSL mood
Supplies to gather
Here is our list of tools and ingredients to pull from the pantry.
We find that gathering everything you need before you get started helps cut down on the time and stress of looking for them in the middle of cooking.
- Fine-mesh strainer or cheesecloth
- Small saucepan
- Wooden spoon or non-metal whisk
- Wide-mouth jar or bowl
- Jar or swing-top bottle for storing pumpkin spice syrup
- Brown sugar
- Vanilla extract
- Canned or fresh pumpkin puree
- Pumpkin spice
The bottom line
This spiced pumpkin syrup was easy to make with just a handful of pantry ingredients.
It allowed us to create a homemade syrup that we could make a big batch of for gifts, or to just make our own so we know all of the ingredients that go into it.
Add more pumpkin-pie spice to your liking, just remember to strain it out.
We tried making a version without straining out the spices but they made the final syrup a little bitter and it didn’t have the smooth texture we were going for.
Looking for more pumpkin recipes and recipe lists? Here are a few to get you started:
- Pumpkin Spice Cake Mix Cookie
- Pumpkin Spice Irish Coffee
- Homemade Pumpkin Pie Spice
- How Long Do Pumpkins Last?
- Does Canned Pumpkin Go Bad?
- Pumpkin Desserts
- Canned Pumpkin Recipes
- 1 c water
- 1/2 c sugar
- 1/2 c brown sugar
- 1 t vanilla extract
- 1/4 c pumpkin puree
- 1 T pumpkin spice
- Place a small saucepan over medium heat and add in sugars, pumpkin pie spice, and vanilla extract.
- Bring the mixture to a low simmer and stir often until the sugar is fully dissolved. This should take about 3 minutes.
- Reduce the temperature to as low as possible and add in the pumpkin puree.
- Stir or whisk the mixture until it is smooth and fully combined.
- Strain the mixture through a fine-mesh strainer into a wide-mouth jar or cheesecloth over a bowl. Repeat this step if you can see sediment in the syrup.
- Discard or compost the sediment.
- Use the funnel to transfer filtered syrup to your airtight container of choice and allow to cool completely.
- Use in your recipes, then move to the refrigerator.
- Keep chilled. This should last a month in the refrigerator.