Coffee Shop Pumpkin Syrup

* NOTE: Since this posting, I have perfected and improved this recipe.  Click here for the updated version! *

Autumn is my absolute favorite season, but it always feels fleeting. Now that the air has begun to cool, I am craving pumpkin-spiked drinks, fresh warm applesauce, and hearty roasted veggies. Pumpkin, cinnamon, apple. These fall flavors warm me from the inside-out.


When September rolled around, pumpkin spice lattes started popping up in coffee shops everywhere. I can’t get enough tea and coffee laced with pumpkin, but my wallet certainly can. So I decided to make my own pumpkin spice syrup. Now I can drink as many mugs of pumpkin spice chai tea and pumpkin lattes as my tastebuds desire.


Pumpkin Spice Syrup

* NOTE: Since this posting, I have perfected and improved this recipe.  Click here for the updated version! *

Makes about 1 c.

2 T pumpkin puree (canned works too)

1/2 c sugar

1/2 c + 2 T water

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp ground cloves

Combine all ingredients in a small saucepan. Bring to a boil over medium heat. Stir regularly to keep the syrup from burning as it reduces. The pumpkin will “melt” into the sugar + water. When it takes on the consistency and thickness of maple syrup, remove from heat and pour into heat-proof containers. Don’t let it get too thick, or it will be ropy and won’t blend into your drinks well. Refrigerate until needed.


To use, stir into your favorite warm beverage. My personal favorite? Never Home Maker’s Basic Chai + a little milk + pumpkin syrup. It is like autumnal perfection in a mug.

Edited to note:  I’ve found that the syrup occasionally sinks to the bottom of the mug.  If you heat the syrup a little with your milk or on its own before you add it to your drink, it helps a lot!

* NOTE: Since this posting, I have perfected and improved this recipe.  Click here for the updated version! *


    • Julie @savvyeats says

      I’d guess 2-3 weeks?

      You could make half a recipe at a time if it makes you feel better. It will disappear quickly, I’m sure!

    • Julie @savvyeats says

      Aww, hope that all gets straightened out and secured soon! And yes, we need to meet asap! 🙂

  1. says

    am sitting in my living room, watching the badgers preparing for my halftime cooking time. More homamade granola (testing out a recipe for SGIKS!) and THIS. yum. so excited.

  2. trang says

    Thanks for sharing this recipe! I love fall and all things pumpkin. Where did you get the jars? So I’m assuming this is best stored in the fridge right?

    • Julie @savvyeats says

      The jars are just Ball canning jars, which I got at the hardware store. Some grocery stores may have them too!

      And yes, refrigerate!

  3. megan says

    Hi Julie, I just found your blog and it is wonderful. Of course, the first thing I did was whip up a batch of the pumpkin syrup. I live an hour’s drive from the nearest Starbucks and desperately needed an alternative for my pumpkin fix. Thank you so much! I also tried mixing a little with almond butter as a topping for my oats – AMAZING!!

    • Julie @savvyeats says

      Awesome! I glad you like the syrup and my blog! I drizzled a little of it over my pumpkin spice granola this morning– SO GOOD. 🙂

  4. says

    Thank you for posting this! I’m totally craving a pumpkin spice latte but am trying to be frugal. Can’t wait to try out your recipe.

  5. Shari says

    Do you have any advice for making pumpkin puree? I made some last fall and froze what was left over but its not quite the right consistency (a bit clumpy). Im thinking it may have to do with the blender I used but any advice would be greatly appreciated. Loved this recipe btw 😀

  6. says

    This recipe is genius Julie! I like the pumpkin spice lattes at starbucks but they’re pricey and too sweet (I never get all 3 pumps). I like that I would be able to add as much of this as needed to find the flavor I’m looking for. 😉

  7. Stephanie says

    Any idea if this works with Splenda instead of sugar? Or if I can eliminate sweetener all together? I really am not a fan of sweet, but love pumpkin.


    • Julie @savvyeats says

      I know others have made this with Splenda and liked it. The sugar/sweetener is what helps the syrup form, but if you don’t want to use it, you could try adding just a little pumpkin puree thinned with some water. Not 100% sure it will work, but it is worth a shot!

  8. NiuCoils says

    I’m gonna use less sugar and add the syrup to some Keystone Light for a really cheap pumpkin ale this fall! Let the tailgating begin. Go Huskies!

  9. Binky says

    I found the amount of nutmeg was excessive – overpowering the flavor. I’m trying to replicate the syrup that The Coffee Bean uses and I just learned that molasses is part of their version. So, next time, I’m going to reduce the nutmeg and maybe add a quarter cup of molasses.

  10. Naomi says

    Sitting here enjoying a fresh brewed cup of coffee with milk and this lovely syrup. YUM! Even made pumpkin spice waffles for dinner. Pumpkin overload? I think not!

  11. Sally Thompson says

    i really love pumpkin, I just mashed it and it will be my snack! I will definitely try this on.. Thanks for the post!


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