Homemade Pumpkin Syrup
Why Is My Pumpkin Syrup So Good!
- Real pumpkin puree gives it actual pumpkin flavor, not just spice.
- One pot and 10 minutes means it’s done before your coffee finishes brewing.
- It keeps in the fridge for weeks, so one batch covers weeks of breakfasts.
- You control the sweetness and spice level completely, unlike bottled versions.
Ingredient Notes
Pumpkin puree: grab plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, and it’ll throw off the flavor balance here.
Light corn syrup: it keeps the syrup smooth and stops the sugar from crystallizing as it cools. If you want to skip it, add an extra 3/4 cup of sugar, or swap in honey or molasses. Both shift the flavor a little, honey lightens it and molasses deepens it, but either works.
How I Make Homemade Pumpkin Syrup
- Combine everything in one pot. Add all the ingredients to a small saucepot over medium-high heat. Everything goes in together here, no need to dissolve the sugar first.
- Whisk while it heats. Stir constantly with a silicone whisk as it comes up to a boil. This keeps the sugar from settling and scorching on the bottom, and it also helps it dissolve fully so the syrup doesn’t end up gritty.
- Drop the heat the moment it boils. As soon as you see a rolling boil, lower it to medium right away. This is the step people skip, and it’s why syrup can turn out too thick or too dark.
- Simmer just a few minutes. 2 to 3 minutes is enough. The syrup will look thin and watery at this point, that’s exactly right, don’t cook it longer trying to thicken it on the stove.
- Let it cool before judging the texture. It thickens a surprising amount as it sits, so a syrup that looks too loose warm will be right once it’s cold.
Ways to Serve Pumpkin Syrup
This isn’t a one-trick syrup. Try it on pumpkin pancakes or classic buttermilk pancakes, drizzled over buttermilk waffles, or poured over pumpkin French toast for double pumpkin flavor. It’s also excellent warmed and stirred into coffee for a homemade pumpkin spice latte, spooned over vanilla ice cream, swirled into oatmeal, or drizzled on top of brioche pumpkin bread pudding. Love homemade syrups? Check out my blueberry syrup and coconut syrup too.
Homemade Pumpkin Syrup Recipe FAQ
Store it in an airtight jar and use it within about 2 weeks. It contains fresh pumpkin puree, so treat it like a perishable and always keep it cold.
No. Pumpkin is a low-acid food, and pureed pumpkin is too dense for a water bath or even a home pressure canner to heat evenly, so there’s no USDA-tested method for safely canning it at home. Stick to refrigerating or freezing this syrup instead.
Yes. Golden syrup or glucose syrup swap in 1:1 and do the same job of keeping the syrup smooth. Honey also works, but it will taste a little different and crystallizes more easily over time, so use the syrup within a week or two if you go that route.
Thin is normal right off the heat, it thickens as it cools. Grainy usually means the sugar didn’t fully dissolve before it hit a boil, so keep whisking through that first stage.
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Homemade Pumpkin Syrup Recipe
Ingredients
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1/2 tsp cinnamon
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 5 Tbsp pumpkin puree
Instructions
- Combine all ingredients in a small sauce pot over medium-high heat.
- Using a silicone covered whisk, stir all ingredients and bring the mixture to boil.
- Once it starts to boil, immediately lower the heat to medium. Keep slowly stirring.
- Cook for 2-3 minutes, still slowly stirring the mixture.
- Cool to room temperature and transfer syrup into a jar with a lid.
- Keep refrigerated.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can you can this recipe?
How long will the syrup keep in the fridge?
Also wondering how long this keeps in the fridge
I love making homemade pumpkin spice lattes and I think I’ll make this tonight and use it as a base in my PSL’s! Thanks for Sharing 🙂
Oh yea, this syrup might be just right in the PSL! Thank you, Kelli!
OMG!!!! I made the pumpkin syrup yesterday so I’d have it on hand for making PSLs now that it’s getting cooler. I added 6Tbs pumpkin puree instead of 5. I took the remaining puree and scooped out individual 2Tbs scoops of puree, froze them and have them stored in the freezer in a zip bag. This morning I combined in a small saucepan 1 cup skim milk, 3-4Tbs half n half, 1 scoop of the frozen pumpkin puree, 1 tsp vanilla extract and 3 Tbl of the pumpkin syrup. Warmed all until tiny bubbles formed along the edge of the pan. I used my handheld frother to froth up the milk/pumpkin/syrup mixture Using my Keurig, I brewed on the smallest setting a cup of SB’s Fall Blend k-cup and added the warmed milk/pumpkin mixture to the cup…. talk about OUTRAGEOUS! My PSL was by far the best I’d ever made. Thought it was a $5 latte for sure.
Thanks for the pumpkin syrup recipe. It’s definitely a KEEPER!
Oh my gosh! I need to come over for coffee because it sounds fantastic!!
Thank you, Kelli! I’m so glad you liked it!
congrats on the book! loving this syurp idea
Thank you, Heather! Thank you 🙂
This syrup looks so tasty!
One question, would there be a substitute for the corn syrup? We have someone allergic to corn in our family. Thank you!!!!!!
Thank you, Robin!
There are a couple of things you can do. You can add an extra 3/4 cup of white granulated sugar (or brown sugar if you wish). Or, you can use molasses or honey but these two will alter the taste a bit. I hope it will work out well for you!
Woot! How exciting is that?! You’re very own cookbook! Congrats big time!!!
Thank you, Chris! I’m very excited and can’t wait!
This sounds divine! Congrats on the cook book 🙂 That’s quite an accomplishment!
Thank you so much, Arielle!