Updated: August 28, 2026
Pumpkin spice syrup is one of my favorite ways to bring warm fall flavor to a nice pumpkin latte and Iced Pumpkin Cream Chai drinks. I started making my own because I wanted a syrup with real pumpkin purée, plenty of pumpkin pie spice, and a richer flavor than many store-bought versions. It takes just a few minutes to make, and I especially love using it in my homemade pumpkin chai latte. I keep a batch in the refrigerator throughout the fall so I can quickly add that cozy pumpkin spice flavor to my morning coffee, iced drinks, and desserts.
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Why You’ll Like This Recipe
There’s so much to love about making your own homemade pumpkin spice syrup, especially when you want that cozy coffee shop flavor at home.
- Quick and easy to make –This syrup comes together in less than 10 minutes on the stovetop with just six simple ingredients.
- Made with real pumpkin – Real pumpkin purée gives the syrup an actual pumpkin flavor and a slightly richer texture than a basic flavored simple syrup.
- Perfectly spiced – Pumpkin pie spice adds those warm fall spices, while dark brown sugar gives the syrup a deeper, almost caramel-like sweetness.
- More than a coffee syrup – Use it in hot or iced coffee, cold brew, homemade pumpkin spice lattes, chai, hot chocolate, or even drizzle it over pancakes, oatmeal, and vanilla ice cream.
- Great for making ahead –Keep a batch in the refrigerator so you can quickly make your favorite pumpkin drinks throughout the week or have it ready when hosting.
What Is Pumpkin Syrup?
Pumpkin syrup is a sweet, spiced syrup made with real pumpkin purée, sugar, water, and warm spices such as cinnamon, nutmeg, ginger, and cloves. Unlike a basic simple syrup, the pumpkin purée gives it a richer texture and actual pumpkin flavor, making it perfect for flavoring coffee, lattes, chai, and fall desserts. You may also see this called pumpkin pie syrup or pumpkin spice coffee syrup. Starbucks refers to the pumpkin flavoring used in its Pumpkin Spice Latte as pumpkin spice sauce rather than syrup. They’re all mostly the same.
Pumpkin Spice Syrup Ingredients
You only need six simple ingredients to make this homemade pumpkin spice syrup. For the exact measurements, see the recipe card below.
- Water – Creates the liquid base of the syrup and helps dissolve the sugars so the finished syrup is easy to stir into drinks.
- Dark brown sugar – Adds sweetness along with a deeper caramel and molasses flavor that complements the pumpkin and warm spices.
- Granulated sugar – Provides clean sweetness and helps balance the stronger molasses notes from the dark brown sugar.
- Pumpkin purée – Gives the syrup real pumpkin flavor. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
- Pumpkin pie spice –This spice blend gives the syrup its cozy fall flavor. Most blends include warming spices such as cinnamon, ginger, nutmeg, and cloves.
- Vanilla extract – Rounds out the pumpkin spice flavors and adds a warm, aromatic sweetness to the finished syrup.
How to Make Pumpkin Spice Syrup
Below you will find step-by-step instructions with photos. Detailed instructions can be found in the printable recipe card below:
STEP 1: Combine the ingredients – Over medium heat, add the water, dark brown sugar, granulated sugar, pumpkin purée, and pumpkin pie spice to a small saucepan. Whisk everything together until well combined.
STEP 2: Simmer the syrup – Bring the mixture to a gentle simmer for 2-3 minutes, stirring frequently until both sugars have completely dissolved. Avoid a rapid boil, which can cause too much water to evaporate and make the syrup thicker than intended. Remove from heat, stir in vanilla, cool, store and enjoy!
Pumpkin Spice Syrup Ratios
How much pumpkin spice syrup you need depends on the drink you’re making and how strong you want the pumpkin spice flavor to be. I recommending using these amounts to start with as a quick reference guide, and adjusting from there:
| Drink or Serving | Pumpkin Spice Syrup |
|---|---|
| 8 oz coffee | 1-2 tablespoons |
| 12 oz latte | 2-3 tablespoons |
| 16 oz iced latte | 3-4 tablespoons |
| 8 oz cold brew | 1-2 tablespoons |
| 8 oz iced chai | 1-2 teaspoons |
| 8 oz hot chocolate | 1-2 tablespoons |
| Pancakes or waffles | 1 tablespoon per serving |
| Oatmeal | 1 tablespoon per serving |
| Ice cream | 1 tablespoon per serving |
Tip: You will notice the chai drink uses teaspoons. This is intentional since chai is already strongly spiced, so you don’t need as much pumpkin spice syrup as you would for coffee or a latte. I recommend starting with 1 teaspoon, taste, and increase to 2 teaspoons if you want a sweeter, more pronounced pumpkin flavor.
Substitutions & Variations
This pumpkin spice syrup recipe is easy to customize depending on the sweetness and spice flavor you prefer.
- Use all brown sugar – Replace the granulated sugar with additional brown sugar for a deeper molasses and caramel flavor. The finished syrup will also be slightly darker.
- Try maple syrup – You can Replace a portion of the granulated sugar with pure maple syrup for an additional layer of warm, maple flavor. Keep in mind that this can slightly change the consistency and sweetness of the finished syrup.
- Adjust the pumpkin pie spice – Add a little more pumpkin pie spice if you prefer a stronger concentration of cinnamon, nutmeg, ginger, and cloves. For a milder syrup, simply reduce the amount.
- Use individual spices – If you don’t have pumpkin pie spice, make your own spice blend with ground cinnamon, ginger, nutmeg, and cloves.
- Make it extra cinnamon-forward – Simmer a cinnamon stick with the syrup, then remove it before transferring the syrup to your storage container.
- Strain for a smoother syrup – For a smoother pumpkin spice coffee syrup, pour the cooled mixture through a fine mesh strainer or cheesecloth. This can remove some of the ground spices and pumpkin solids, although the finished syrup will have slightly less body.
How to Store Pumpkin Spice Syrup
You can store pumpkin spice syrup in a clean, airtight container or glass jar in the refrigerator for up to 2 weeks. Before using, always give it a quick shake or stir before using, as some natural settling from the pumpkin and spices is normal. For longer storage, you can freeze the syrup in an ice cube tray and thaw individual portions in the refrigerator as needed. This makes it perfect for a slow melted iced coffee or chai! If you’re approaching the 2 week mark, and you want to know if your pumpkin syrup is still good, look for mold, unexpected bubbling, a sour or fermented smell, or a significant change in appearance or flavor.
More Homemade Syrup Recipes
If you enjoyed this homemade pumpkin spice syrup, try one of these other easy homemade syrups next:
FAQs
How can you tell if pumpkin spice syrup has gone bad?
Discard the syrup if you notice mold, unexpected bubbling, an off or fermented smell, or a significant change in flavor.
How much pumpkin spice syrup should I use in coffee?
Start with 1 to 2 tablespoons per 8 ounces of coffee and adjust to your preferred sweetness and pumpkin spice flavor.
Can I freeze pumpkin spice syrup?
Yes. Freeze the syrup in an ice cube tray, then transfer the frozen portions to a freezer-safe container and thaw as needed.
Is pumpkin spice syrup dairy-free?
This homemade pumpkin spice syrup is naturally dairy-free. Pair it with your favorite dairy-free milk when making coffee, chai, or homemade lattes.
Recipe Card
Pumpkin Spice Syrup
Ingredients
- 1 cup Water
- ½ cup Dark Brown Sugar
- ½ cup Granulated Sugar
- ¼ cup Pumpkin Purée
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Vanilla Extract
Instructions
- Add the water, dark brown sugar, granulated sugar, pumpkin purée, and pumpkin pie spice to a small saucepan. Whisk everything together until well combined.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently until both sugars have completely dissolved. Avoid a rapid boil, which can cause too much water to evaporate and make the syrup thicker than intended.
- Let the syrup gently simmer for 2 to 3 minutes, then remove the saucepan from the heat. Stir in the vanilla extract.
- Allow the pumpkin syrup to cool completely to room temperature. Transfer it to a clean glass jar or airtight container and refrigerate until ready to use. Give the syrup a good shake or stir before using, since some natural settling can occur from the real pumpkin purée and spices. Enjoy!
Notes
- Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling.
- Simmering: Keep the syrup at a gentle simmer to prevent it from reducing too much and becoming overly thick.
- Straining: For a smoother syrup, strain it through a fine mesh strainer before storing.
- Cooling: Allow the syrup to cool completely before transferring it to an airtight container.
- Storage: Refrigerate the syrup for up to 2 weeks and shake or stir before using, as natural settling is normal.
- Serving: Start with 1-2 tablespoons per 8 ounces of coffee, or 1-2 teaspoons for iced chai, and adjust to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this pumpkin spice syrup recipe, I’d love to hear how you use it! Leave a comment and star rating below, or tag @elicitfolio on Instagram so I can see what you made. You can also follow along on Pinterest for more seasonal recipes, and let me know in the comments which homemade syrup you’d like to see next!
