Homemade Pumpkin Spice Coffee Syrup

If you’re a pumpkin spice latte fan (or know someone who is), you’re going to love this easy homemade syrup!

It’s packed with real pumpkin, warm fall spices, and just the right touch of sweetness.

The best part?

You can whip it up in under 15 minutes, and it’s SO much better (and cheaper) than the store-bought stuff.

I love making a batch in the fall to stir into my morning coffee, drizzle over pancakes, or even mix into a milkshake for the kids.

Let’s get started!

What You’ll Need

½ cup pumpkin puree (not pumpkin pie filling!)
¾ cup brown sugar
1 cup water
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger

Pro Tips

Use fresh spices for the best flavor—old spices can taste dull.
Don’t skip the straining step if you want a smooth syrup for coffee! A fine mesh strainer is your best friend here.
Store the syrup in a mason jar or a bottle with a lid for easy pouring.
Let it cool completely before sealing it up—this prevents condensation from watering it down.
For kids, mix the syrup into warm milk for an easy pumpkin spice “latte” they’ll adore!

Tools You’ll Need

Small saucepan
Whisk
Fine mesh strainer
Measuring cups and spoons
Mason jar or bottle with a lid

Substitutions & Variations

No brown sugar? Use white sugar and a tablespoon of molasses.
Want it less sweet? Cut the sugar down to ½ cup.
Dairy-free creamer alternative? Add a splash of oat milk or almond milk with the syrup in your coffee.
Spice it your way! Add more cinnamon or a dash of cardamom if you like.

Make-Ahead Tips

This syrup stays fresh for up to 2 weeks in the fridge! Make it on Sunday, and you’ll have coffee magic all week long.

Instructions

1. Combine Ingredients

In a small saucepan, whisk together the pumpkin puree, brown sugar, water, cinnamon, nutmeg, cloves, and ginger.

2. Simmer

Place the saucepan on medium heat. Stir continuously until the sugar dissolves and the mixture begins to simmer. Let it simmer for 5 minutes to thicken slightly and bring out the spices.

3. Strain

Remove the pan from heat and let it cool for 5 minutes. Pour the mixture through a fine mesh strainer into a clean bowl or jar to remove any bits of pumpkin or spice.

4. Add Vanilla

Stir in the vanilla extract for that final touch of flavor.

5. Store & Enjoy

Let the syrup cool completely before sealing it in a jar. Store in the fridge and use it to flavor your coffee, tea, or anything you like!

Leftovers & Storage Tips

Store the syrup in an airtight container in the fridge for up to 2 weeks.
If it thickens too much in the fridge, warm it up in the microwave or on the stove and stir in a tablespoon of water.
This also makes a great gift! Pour it into a cute bottle, tie with ribbon, and include a little label.