Pumpkin Spice Syrup
What I Love About My Pumpkin Spice Syrup
Fall is my favorite time of the year and not just because of the weather. We actually don’t get fall weather in Florida, that’s why I bring it with food, decorations, and lots of fall spices. I make this syrup every start of the season because it’s packed with the beautiful fall spices.
- No pumpkin puree needed. There’s no canned puree here, just whole spices, so you get a deep, rich syrup that pours clear and clean into coffee, cocktails, or whatever else you’re making.
- Built to last. Since there’s no dairy or produce in it, you can keep this syrup in the fridge far longer, 1-2 months.
- Actually tastes like fall. I steep the whole spices low and slow to pull out real flavor, not just sweetness, so a spoonful tastes like pumpkin pie in liquid form.
- One batch, endless uses. Use the same syrup in coffee, cocktails, pancakes, waffles, and whatever else you can think of.
Table of Contents
Key Ingredient Notes
- Ginger Root – No need to peel it, since you’ll strain it out at the end. Make sure it’s clean though.
- Whole Nutmeg, Allspice, and Cloves – Whole spices are essential here, not ground. Ground spices won’t strain out cleanly, so you’d end up with a gritty, cloudy syrup instead of a smooth one.
- Cinnamon Sticks – Look for real cinnamon sticks in the spice aisle or order online. Using whole sticks, rather than ground cinnamon, keeps the syrup clear and lets you control the strength by how long they steep.
See the recipe card below for the full list of ingredients and instructions.
How to Make Pumpkin Spice Syrup
- Combine the spices. Combine the water, ginger (sliced), nutmeg, allspice, cloves, and cinnamon sticks in a small sauce pot over medium heat and bring to a gentle simmer.
- Steep low and slow. Lower the heat all the way to low and let the spices steep for 20 to 25 minutes. This is where the syrup builds its deep, warm flavor.
- Stir in the sugar. Add the sugar and stir until it’s completely dissolved, then continue to steep over low heat for about 10 more minutes.
- Strain. Pour the syrup through a fine mesh strainer into a bowl or measuring cup, and discard the spices.
- Cool and store. Let the syrup cool completely, then transfer it to a storage container with a tight lid.
Ways to Use Pumpkin Spice Simple Syrup
- In your coffee – Stir a spoonful into hot or iced coffee for an instant homemade PSL, or use it the way I do in my pumpkin white chocolate mocha latte.
- In cocktails – Sweeten a fall cocktail with it, like my pumpkin pie martini or use in an old fashioned cocktail.
- On breakfast – Drizzle it over pumpkin pancakes, pumpkin waffles, or pumpkin French toast for even more fall flavor in every bite.
- For dessert – Drizzle it over pumpkin bread pudding with homemade caramel (instead of caramel), or brioche pumpkin bread pudding, or a bowl of vanilla ice cream for a quick fall dessert.
How to Store and Freeze Pumpkin Spice Syrup
- Store: in the refrigerator, in an airtight container like a glass syrup jar or a squeeze bottle, for up to 1 month.
- Freeze: pour the cooled syrup into a freezer-safe container, leaving a little room for expansion, and freeze for up to 6 months. Thaw it overnight in the refrigerator before using.
Homemade Pumpkin Spice Syrup Recipe FAQs
Not in this recipe. I build the flavor entirely from whole spices steeped in sugar water, which is exactly how you get a syrup that’s clear and shelf-stable. If you’re looking for a pumpkin-forward version made with canned puree, know that the texture and shelf life will be different from this one.
Honestly, after making this syrup dozens of times, I can tell you the shade is always a little different. It comes down to how long the spices steep and how fresh they are. Steep it for the time listed in the recipe, and the flavor will be right on point no matter the color.
You need whole spices to strain the syrup clean at the end. If you use ground spices instead, you won’t be able to strain them out, and the syrup will turn out gritty and cloudy instead of smooth and clear.
More Pumpkin Recipes to Try
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Pumpkin Spice Syrup Recipe
Ingredients
- 2 cups water
- 1 inch ginger root about 0.75 oz
- 1/2 whole nutmeg
- 1 1/2 Tbsp whole allspice
- 1 1/2 Tbsp whole cloves
- 10-12 cinnamon stick
- 2 cups white granulated sugar
Instructions
- Slice ginger root into slices. Combine water, ginger and spices in the sauce pot over medium heat and bring to a gentle simmer.
- Lower the heat all the way to low and let it steep for 20-25 minutes.
- Stir in white granulate sugar until dissolved and continue to steep over low heat another 10 minutes or so.
- Strain the syrup through a fine mesh strainer and discard the cooked spices.
- Transfer cooled pumpkin spice syrup into a storage container with a lid.
Notes
- Storing: it’s best to keep homemade sugar syrups in the refrigerator to prevent bacteria from growing and extend their shelf life. I usually store it in a plastic squeeze bottle or in the glass syrup bottle.
- Why is my pumpkin spice syrup different darkness shade? Honestly, I’ve made this syrup dozens of times and it’s always a slightly different shade. It has to do with how long you let the spice steep and freshness of spices themselves. As long as you steep it for the recommend it amount of time the flavor will be on point.
- Why use whole spices? This is pretty important because using ground spices, you will not be able to strain out the spices and syrup won’t be smooth and clear. Plus you will end up with gritty texture.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
