If you’re a fan of pumpkin everything, then get ready to bookmark this homemade pumpkin spice syrup recipe. It adds cozy fall flavor to any beverage, because it’s made with REAL pumpkin puree and whole spices infused in a brown sugar simple syrup.
As someone who’s been creating homemade beverages for over 10 years, I can guarantee that homemade syrup is a game-changer for your home-crafted drinks. Whether you want to add it to cocktails like this pumpkin spice mule or mocktails like this pumpkin spice soda, you’ll be ready for pumpkin season with this syrup! 🎃 You can also use it to create your own home-crafted pumpkin shaken espresso and kiss your monthly barista bills goodbye!
why this pumpkin syrup recipe works:
🎃 pumpkin puree. Using real pumpkin means that we are actually getting pumpkin flavor, not just the spices of pumpkin pie like other syrups out there.
🌰 whole spices. Infusing whole and freshly grated spices means we’re getting maximum flavor payoff.
🍂 perfect for fall. Even if you live in a place where seasons aren’t really a thing (like Florida), this pumpkin simple syrup will tell your tastebuds that the seasons are shifting.
🛒 ingredients
See the recipe card for the exact quantities.
🎃 all about pumpkin pie spice:
This seasonal spice has reached peak fame status, particularly from the months of August – November. Typically, pumpkin pie spice consists of five classic fall flavors:
cinnamon
Cinnamon comes from the bark of a tree. When you see sticks of cinnamon in the store, they’re actually small rolled-up pieces of tree bark! Cinnamon adds a layer of warmth and spiciness without adding heat. Using a whole stick of cinnamon, or a cinnamon quill, allows you to steep the cinnamon bark for a more subtle flavor than ground cinnamon.
cloves
Whole cloves kind of look like the small bristly nodes on a plastic hairbrush. They have a small stick with a little circular bulb on the end. They are unopened flower buds from an evergreen tree that are dried out and then ground into a powder. Cloves are known for adding a warm, almost spicy flavor to dishes.
allspice
This Jamaican spice is actually a small berry, similar in appearance to peppercorns. It is also known as pimento and is the key flavor in a special liqueur called pimento dram. Allspice got its popular colonized name from English explorers who said it tastes like “all the spices.” 😐 It has a flavor profile similar to cinnamon, nutmeg, and cloves.
nutmeg
There is absolutely no substitute for freshly grated nutmeg. It’s often considered a secret weapon in lots of dishes because it adds a complex, warm, and slightly sweet flavor to foods. Quality whole nutmeg will be sold in a shell, so you may need to crack it open to get to the actual spice inside. I love getting mine from Diaspora Co.
ginger
Ginger is a root that belongs to the same family as cardamom and turmeric. It is known for imparting a warm and spicy flavor to foods and beverages. If you’ve ever had a high-quality ginger beer, you are familiar with the spicy flavor of ginger! When using whole, fresh ginger, a little goes a very long way. This is especially true when you are grating it with a microplane zester or grater.
🍳 instructions
1: Add 1 cup of water to a 1.5-quart non-reactive saucepan and place over medium heat.
2: Add 1 cup of dark brown sugar to the saucepan. Heat and stir until the sugar dissolves.
3: Add 1/2 cup pumpkin purée to the sugar-water mix. Stir until well combined.
4: Add in the whole spices, and allow the mix to simmer for 15 minutes.
5: Remove from heat and allow the spices to continue to simmer and steep as it cools.
6: Add in the lemon juice if using.
7: Strain the mix into a measuring cup through a fine mesh sieve.
8: Store the simple syrup in a glass bottle or squeeze bottle for up to 2 weeks.
Helpful Hints:
Taste your pumpkin spice simple syrup several times during the infusion process. Once it reaches a flavor you like, you can strain the mix.
Use the cheesecloth to squeeze out extra syrup from the pumpkin purée and spice mixture. Be careful if it is still warm, you don’t want to burn yourself or accidentally squeeze hot purée all over yourself!
💡tips & tricks for getting it right
🍽️ drink ideas for your pumpkin syrup
cocktails
My favorite way to use this syrup is at happy hour in classic cocktail recipes to give cocktails a dose of warm fall spices like:
- pumpkin spice mule – use this homemade pumpkin syrup to whip up a ginger-forward pumpkin mule!
- pumpkin espresso martini – espresso martinis are begging to be made into seasonal variations, and this simple syrup is perfect for the job of creating a pumpkin spice espresso martini!
- pumpkin spice daiquiri – use this pumpkin syrup in place of regular simple syrup in a classic daiquiri recipe, and swap out the lime juice for lemon juice.
non-alcoholic drinks
This syrup is also great for making your own pumpkin spice drinks, like mocktails and pumpkin lattes! Here are some ideas to get you going:
- pumpkin spice soda – make this quick and easy pumpkin soda pop using your homemade simple syrup!
- sparkling pumpkin cider – add some pumpkin simple syrup to sparking apple cider for a fall harvest mocktail that’s sneakingly similar to a certain wizarding world!
- pumpkin shaken espresso – this is a perfect pumpkin syrup for your morning coffee or cold brew! This seasonal pumpkin shaken espresso is an iced coffee that will rival any coffee house!
ℹ️ troubleshooting tips
- too thick – if your syrup is too thick, you can add a bit more water to thin it out.
- too thin – if your syrup is much too thin, you can allow it to simmer for longer until it becomes a thicker syrup, like the consistency of a rich sugar syrup or gomme syrup.
- too spicy – you can add more sugar if the syrup has too strong of a spice flavor, 1 TBSP at a time, until you get a flavor you like. You can also add in 1 tsp more of lemon juice to brighten up the flavor profile.
- not enough spice flavor – infuse your spices for longer by allowing the syrup to steep for up to an hour for a stronger spice flavor. I like to allow the syrup to steep for at least 30 minutes for the best flavor.
- not pumpkin enough – if the pumpkin flavor isn’t strong enough for your liking, you can add 1/4 cup more, but it will make the syrup thicker. You may need to dilute it with a bit more water to thin it out. Otherwise, it may not mix into beverages as easily.
🔆 top tip
Using whole spices gives you that “homemade pumpkin pie” flavor to this simple syrup recipe! It tastes like the difference between roasting and puréeing your own pumpkin and using canned pie mix!
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♻️ substitutions & variations
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- butternut squash – butternut squash purée can be substituted for pumpkin purée with little to no impact to flavor! Butternut squash is increasingly becoming easier to find year round, even in the frozen food section.
- sugar – you can use both light brown sugar or granulated cane sugar in this recipe if you don’t have dark brown sugar. You can also use sugar like turbinado or demerara sugar. A darker sugar gives a deeper, more caramelized flavor to the syrup. I’ve also made syrups using liquid sweetener like honey or maple syrup, too!
- ground pumpkin pie spice mix – if you don’t have individual spices, you can use up to 2 1/2 tsp of pumpkin pie spice mix. Follow the instructions in the recipe card for using premade spice blends.
- allspice, cinnamon, and ginger – if you can’t find pumpkin pie spice mix, you can make your own pumpkin pie spice by using 1/2 tsp each of allspice, cinnamon, and ground ginger.
🧰 equipment needed & storage tips
Check out my ultimate guide of essential tools for making homemade simple syrups!
🫙 storage tips
Store your simple syrup in the fridge for up to 2 weeks.
Simple syrup can last in the freezer for 3-6 months when stored properly. If you are defrosting it regularly and then refreezing it, it’s best used up within 1-3 months. If you stash it in the back of your freezer, it’ll keep for up to 6 months before the flavor starts to dissipate.
Note: Because of the high sugar content, your syrups will not freeze solid, so I don’t recommend storing them in an ice cube tray because they are next to impossible to pop out cleanly. Instead, they stay sort of “goopy,” so you’ll have to scoop the syrup out with a spoon. You will also need to tightly cover the tray so it doesn’t absorb any flavors or odors from the freezer.
🎃 How to save leftover pumpkin purée
Opening a whole can of pumpkin purée always seems like such a waste because almost no recipes out there call for using the entire can, this recipe included.🥸
I like to freeze the leftover purée in 2 tbsp cubes using these Souper Cube trays so that I have it pre-measured for the future. You can also use your leftover pumpkin to make pumpkin spice latte ice cubes!
💬 q+a
Can I use artificial sweeteners to make simple syrup?
I do not recommend making simple syrups with artificial sweeteners. Technically, yes, you can use artificial sweeteners to make a simple syrup. However, the taste and texture will differ from using regular sugar. Plus, artificial sweeteners are usually much sweeter than sugar gram for gram, making it difficult to get your ratios right.
How long does this pumpkin spice simple syrup last?
This simple syrup will last for up to 2 weeks when stored in the fridge and up to 3 months when stored in the freezer.
How is this simple syrup different than a store-bought one?
This syrup uses whole, fresh ingredients, so the flavor will be much more pure and without any aftertaste. If you prefer to buy store bought syrup, choose a high quality brand of pumpkin spice syrup, like Monin or Torani.
If you make this recipe, please leave a review in the comments and a star rating!
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Pumpkin Spice Simple Syrup
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Equipment
- 1 1.5-quart saucepan non-reactive
- 1 microplane zester
- 1 glass measuring cup for straining mix
- 1 cheesecloth
- 1 fine mesh sieve
- 1 set measuring spoons if using ground spices
Ingredients
- 113 grams Pumpkin Purée 1/2 cup
- 213 grams dark brown sugar 1 cup
- 237 grams filtered water 1 cup
If using whole spices
- 2 whole cinnamon sticks
- 12 whole cloves about 1/2 TBSP, or up to 20 for more intense flavor
- 12 whole allspice berries about 1/2 TBSP, or up to 20 for more intense flavor
- ½ tsp grated nutmeg freshly grated
- 1 inch ginger peeled, whole piece or roughly chopped
If using pumpkin pie spice mix
- 2 ½ tsp pumpkin pie spice mix
If using ground spices
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Instructions
- Add 237g (1 cup) of water to a 1.5-quart non-reactive saucepan and place over medium heat.
- Add 213g (1 cup) of dark brown sugar to the saucepan. Heat and stir until it is dissolved.
- Add 113g (1/2 cup) pumpkin purée to the sugar-water mix. Stir until well combined.
- Add in the whole spices, and allow the mix to simmer for 15 minutes.
- Remove from heat and allow the spices to continue to simmer and steep as it cools.
- Add in the lemon juice, if using.
- Strain the mix into a measuring cup through a fine mesh sieve.
- Store the simple syrup in a glass bottle or squeeze bottle for up to 2 weeks.
