This Easy Pumpkin Spice Syrup Makes Any Coffee Totally Extra

updated Oct 22, 2019
Pumpkin Spice Syrup

This earthy warmly-spiced syrup, which conjures the same warmth and homeyness that you find in a freshly baked pie, is the pefect addition to coffee.


Makes1 cup

Prep10 minutes

Cook10 minutes

Jump to Recipe
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Credit: Briana Riddock

It’s that time of year again when everything gets pumpkin spice crazy. Coffee shops and tea houses are stocked up on all the hot and chilled pumpkin spice drinks. But perhaps you’re looking to satiate your fall cravings without waiting in a long line. Take some ease off your morning routine by creating a custom pumpkin spice syrup that you can stir into any coffee or tea (or drizzle anywhere else you need pumpkin in your life!)

This earthy warmly-spiced syrup conjures the same warmth and homeyness that you find in a freshly baked apple pie or sweet potato pie. You know the tingling feeling that you get when the cinnamon smell seeps from the oven door? It’s that feeling exactly, and it only takes about ten minutes to make, and will keep in your fridge for weeks (though it may not last that long).

To make this pumpkin spice blend we start with cinnamon, ginger, nutmeg, and cloves as the base, but add cardamom and vanilla, to bring in a chai vibe and round out all the flavors. If you don’t already have these spices on hand, you can also make the syrup from pumpkin pie spice, which will be less expensive and should include most of these ingredients.

How to Make Pumpkin Spice Syrup   

The first step is to create a simple syrup by combining water with both light brown sugar and granulated sugar. The light brown sugar creates a caramel hue and adds molasses notes, while the granulated sugar creates more sweetness. When the sugars come to a boil and the mixture thickens slightly, reduce to a simmer and stir in pumpkin puree and spices. Allow the flavors to meld together as they simmer on low for a few minutes. I like to strain my liquid to attain a super smooth consistency free from any pumpkin lumps. Once it’s completely cooled, you can store your syrup in a small mason jar in the refrigerator. Break out the syrup in the morning and stir about 1 to 2 tablespoons (depending on desired sweetness level) into your morning coffee or tea for a luscious pumpkin treat.  

How to Use Pumpkin Spice Syrup

Even though the syrup is meant for coffee and tea, there are a few other fun ingredients that you can pair it with. Drizzle a bit over cheese for a fancy treat or a midday snack with crackers. Brie, goat cheese, and even feta pair well!

You can also stir the syrup into Greek yogurt with fresh fruit or stir it into old-fashioned oats and milk for an easy pumpkin spice oatmeal. Smashed bananas with toast make a lovely morning alternative to avocado toast especially with a dollop of pumpkin spice syrup oozing down the sides. You can even make pumpkin spice vinaigrette with one part apple cider vinegar to three parts olive oil and a dollop of the syrup to round out the acidity.

What would you make with pumpkin spice syrup? Tell us in the comments, below!

Pumpkin Spice Syrup

This earthy warmly-spiced syrup, which conjures the same warmth and homeyness that you find in a freshly baked pie, is the pefect addition to coffee.

Prep time 10 minutes

Cook time 10 minutes

Makes 1 cup

Serves 8

Nutritional Info


  • 1 cup


  • 1/2 cup

    packed light brown sugar

  • 1/2 cup

    granulated sugar

  • 3 tablespoons

    pumpkin purée

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    ground ginger

  • 1/2 teaspoon

    vanilla extract

  • 1/2 teaspoon

    ground cloves

  • 1/4 teaspoon

    ground cardamom

  • 1/4 teaspoon

    ground nutmeg


  1. Place 1 cup water, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugars. Boil until slightly thickened, 3 to 4 minutes more.

  2. Reduce the heat to a simmer and add 3 tablespoons pumpkin purée, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cloves, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground nutmeg. Simmer, stirring occasionally, for 3 to 4 minutes more. Remove from the heat and cool slightly, then strain through a fine-mesh strainer into a serving pitcher or container.

Recipe Notes

Storage: Refrigerate in an airtight container up to 1 week.

Using pumpkin pie spice: Alternatively, you can use 1 tablespoon pumpkin pie spice blend in place of the ground spices and vanilla extract.