This easy Pumpkin Spice Simple Syrup is perfect for coffee, lattes, and as a topping for desserts or pancakes. It’s made with real pumpkin puree and is completely dairy-free and vegan. With only 5 ingredients (1 of which is water), it’s an easy way to add some cozy fall flavor to recipes. You’ll want to put this pumpkin spice sauce on or in just about everything!
Why you’ll love this diy pumpkin spice syrup
- Only 5 minutes to make: this recipe is fast and easy
- Dairy-free & vegan-friendly: unlike Starbucks Pumpkin Spice Lattes and syrup, this recipe is completely free from dairy
- Makes cozy fall drinks and lattes: this syrup is a great way to add a rich, sweet spiced flavor to drinks or desserts
- Video tutorial: this recipe includes a video and step-by-step photos to make your own pumpkin spice syrup & PSL for those who are visual learners!
What is Pumpkin Spice Syrup?
Pumpkin Spice Syrup is often used in Pumpkin Spice Lattes or as a topping for desserts.
A Pumpkin Spice Latte, or PSL for short, is a delicious drink served at Starbucks Coffee and other coffee shops typically during the fall season. It’s a variation on a normal iced coffee or latte.
Starbucks has a popular version of this syrup, but unlike the coffee shop version, this homemade simple syrup uses real pumpkin puree and is completely dairy free.
Today we’re using pantry-friendly ingredients to make this Starbucks copycat recipe. This homemade pumpkin spice syrup is a variation of my brown sugar syrup recipe.
What you’ll need:
- Real Pumpkin Puree, not pumpkin pie filling
- Light Brown Sugar, or dark brown sugar
- Pumpkin Pie Spice
- Pure Vanilla Extract
The Best Pumpkin Puree for the Homemade Syrup
The pumpkin flavor is very dependent on the pumpkin puree you use. Not all pumpkins have the same flavor. I used Libby’s Canned Pumpkin which I find has the best pumpkin flavor.
Can I use Homemade Pumpkin Puree?
Yes, you can make your own pumpkin puree for this recipe, but keep in mind the note above!
▻To make a Sugar Free Pumpkin Spice Syrup
While I haven’t tried this substitution in this particular recipe, I recommend subbing the brown sugar in the syrup for Swerve’s Brown Sugar.
I’ve used Swerve’s products in other recipes, and it performs very similarly to real brown sugar.
▻Can I use maple syrup instead of brown sugar?
You could try using maple syrup instead of brown sugar in the syrup, however, I haven’t tried this exact substitution.
▻What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, no worries! You can easily substitute ground cinnamon, nutmeg, ginger and clove for the same cozy fall flavors.
- To make your own pumpkin pie spice blend, mix together 1 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, 1/8 tsp of ground ginger and 1/8 tsp of ground cloves.
- Small Pot or Saucepan
- Sterilized Storage Container (Like Mason Jars)
- Candy Thermometer: this is optional, and I personally don’t think it’s necessary. If you keep an eye on the syrup and keep it on low heat, this recipe turns out perfect without a thermometer!
- Fine Mesh Strainer: optional, to remove any large ground spices
*Video tutorial is above the recipe card below!*
STEP 1: In a small saucepan, whisk together the brown sugar, pure pumpkin puree, pumpkin pie spice, and water.
STEP 2: Simmer on low to medium heat for 2-3 minutes. The syrup should begin to thicken.
📌 IMPORTANT TIP: You never want the syrup to boil or it will thicken too much and start to turn into caramel. It should simmer gently on low heat.
STEP 3: Remove from the heat. Then, add the vanilla extract.
STEP 4: Strain through a fine mesh strainer.
STEP 5: Transfer to a glass jar and let the mixture cool at room temperature.
📌 TIP: to bring the syrup to room temperature faster (so it doesn’t melt the ice in your drink), place the heatproof glass in cold water or an ice bath for 2-3 minutes. Be sure to use a heat proof container, or metal bowl, since glass could crack.
How to Store the Pumpkin Spice Syrup
Transfer the syrup to an airtight jar or container.
For the best results:
- Clean and sterilize the jar
- Tightly close the lid
Let the syrup cool completely at room temperature, then store it in the fridge for 1-2 weeks. If the syrup is placed in the fridge prior to cooling completely, it may crystallize.
How to Use The Syrup
This is a very versatile simple syrup recipe that can be used in drinks and desserts. A little bit goes a long way and adds the best pumpkin spice flavor to any dish!
Below are a few ways you could use it:
- In Homemade Lattes, Iced Coffee, Cold Brew Coffee, or a Brown Sugar Shaken Espresso
- In Hot Chocolate
- On Fluffy Pancakes or Pumpkin Pancakes
- As a topping for Ice Cream
- With Waffles
- On top of French Toast (or pumpkin flavored french toast)
- Drizzled on yogurt or White Chocolate-Covered Pretzels (a great Halloween treat)
- In Cocktails or Mocktails (like a pumpkin spice mule)
📌 TIP: add as much or as little syrup as you’d like to drinks or desserts to reach your desired sweetness.
- Let the syrup cool completely at room temperature: this will help prevent crystallization. The syrup should be at room temperature before transferring to the fridge for storage.
- Don’t let the syrup boil: if the syrup boils, it will thicken too much and become a caramel consistency.
- Keep an eye on the syrup: simmer over low heat until you reach the right consistency and make sure to stay by the pot as it cooks.
- The syrup will continue to thicken as it cools: keep in mind that the syrup will thicken up more as it cools down.
There are two simple solutions to thicken the syrup: cook it for longer or add more sugar. If your syrup is slightly runny, I recommend cooking it for another 1-3 minutes. If it looks like the syrup is very runny, the water or sugar may have been measured incorrectly, so adding more sugar would be the best solution. Add 1 tablespoon of sugar at a time until the syrup thickens to the consistency you desire.
I don’t recommend using white granulated sugar for this recipe. The syrup gets its dark, caramel taste from the molasses content in the brown sugar.
Typically, Starbucks’ PSLs are made with whole milk and a pumpkin spice syrup that has dairy in it.
While the coffee shop version isn’t usually vegan even if using plant milk, this homemade recipe is completely dairy-free and vegan-friendly.
More Cozy Pumpkin Recipes:
Did you make this pumpkin spice syrup recipe?
I’d love to know! Leave a star rating and comment below!
how to make a pumpkin spice syrup & a pumpkin spice latte:
- ¼ cup packed brown sugar (50g)
- 1 ½ tsp pumpkin pie spice
- 2 tbsp pure pumpkin puree, not pumpkin pie filling
- ½ cup filtered water
- 1 tsp vanilla extract
- In a small saucepan, whisk together the brown sugar, pumpkin puree, pumpkin pie spice, and water.
- Simmer on low for 2-3 minutes. The sugar should dissolve and the syrup should begin to thicken. Don't let the syrup boil.
- Remove from the heat and add the vanilla extract.
- Optional, strain through a fine mesh strainer.
- Let the syrup cool at room temperature, then store in an airtight container in the fridge for 1-2 weeks.
- Substitutions for brown sugar: while I haven't tried these in this particular recipe, you could try subbing maple syrup or Swerve Brown Sugar for the light brown sugar in the syrup.
- To make your own pumpkin pie spice blend, mix together 1 tsp of ground cinnamon, ¼ tsp of ground nutmeg, ⅛ tsp ground ginger, and ⅛ tsp of ground clove.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 36mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 0g
Nutritional info is an estimate.
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