Easy and delicious way to celebrate fall season starting is to add some Homemade Pumpkin Syrup to fluffy buttermilk pancakes. This homemade topping is easy to make and it goes perfectly with pancakes, waffles, ice cream, and many other treats.
PUMPKIN SYRUP
As I mentioned above, this is my first pumpkin recipe of Fall 2014! Actually, it’s first on the blog but about 100th for the season.
Wondering why in the world would I be making 100 pumpkin recipes?
Well, if you have been my long time follower on Facebook and Instagram, you already know that I’m working on something special. I’m working on a cookbook featuring everyone’s favorite fall ingredient… Pumpkin!!
Yes, I will have a cookbook published and it is scheduled for release in September, 2015! How exciting is that?!
Needless to say that I’ve been making way too many pumpkin treats lately. My mind is constantly working on new recipe ideas and my hands are constantly working on making those ideas a reality. This pumpkin syrup is definitely one of those ideas. I love making different homemade syrups and even shared a few on this blog. You should check out my Homemade Blueberry Syrup, Pomegranate Syrup and Coconut Syrup. It’s a great way to bring different flavors to your favorite breakfast foods, like pancakes and waffles. It’s also perfect for sticky buns, bread pudding and fall themed sundaes.
CLICK HERE TO PIN IT!
SOME MORE RECIPES TO TRY
Pumpkin Coffee Creamer from Shugary Sweets
Homemade Pumpkin Spice Coffee Syrup from Kartina’s Kitchen
Pumpkin Spice Latte from Diethood
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Homemade Pumpkin Syrup
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.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Arielle
This sounds divine! Congrats on the cook book 🙂 That’s quite an accomplishment!
lyuba
Thank you so much, Arielle!
Chris @ Shared Appetite
Woot! How exciting is that?! You’re very own cookbook! Congrats big time!!!
lyuba
Thank you, Chris! I’m very excited and can’t wait!
Robin
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!!!!!!
lyuba
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!
heather @french press
congrats on the book! loving this syurp idea
lyuba
Thank you, Heather! Thank you 🙂
Kelli Dingmann
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 🙂
lyuba
Oh yea, this syrup might be just right in the PSL! Thank you, Kelli!
Kelli D
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!
lyuba
Oh my gosh! I need to come over for coffee because it sounds fantastic!!
Thank you, Kelli! I’m so glad you liked it!
Yvette
This sounds delicious. Can it be doubled or tripled and canned?
lyuba
Hi Yvette! You can definitely double or triple the recipe but I don’t know much about canning to give you safe recommendation. When canning, I know that there has to be a sterile environment and all the canning tools because even a little bacteria will spoil the food. Since there is pumpkin puree involved, I’m not sure about how fast it will spoil. It will keep in a fridge, in a jar with a lid for a couple of weeks for sure. I’ve never had it last longer than 2 weeks because we use it fast but since it’s cooked with a whole lot of sugar in syrup, it will keep for while.