* 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! *
genius!!! i loveee chai tea too.. haven’t had it in a while though! thank you for the pumpkin recipe
YUM! I can’t wait to try this out over the weekend! I LOVE pumpkin syrup, but I can’t justify buying the drinks!
Adding this to my weekend to-do list NOW!
Love it! I’ve been craving pumpkin everything–including Starbucks’ lattes–so my bank account thanks you.
That sounds amazing!! And definitely cleaner than the Starbucks version, I’m sure. It kind of reminds me of pumpkin butter, too (at least the look of it)
Yum! I’ve been meaning to try making my own syrup too, but haven’t found the time yet. How long do you think this will keep in the fridge? I’m so squeamish about things like that.
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!
Random.. where did you get that cute little white spoon in the picture?
Crate and Barrel. For only 95 cents, too!
Ohhh man, our Crate and Barrel I can walk to! ::runs away in search of Julie’s cute spoons::
for the record, i really want a few of these spoons. if we are ever AT crate and barrel, please remind me.
Great idea! Can’t wait to try this
OMG I need to make this! Finding this recipe made my morning – thank you!!
this recipe is lovely! i can’t wait to try this at home, thanks girl!
Wow this is brilliant. This will save me a lot of dollars now. Woo hoo.
Love this idea! So much healthier than the artificial versions at coffee shops.
Love this Julie!!! I just ordered some pumpkin coffee yesterday!
Love this idea! Yum. I better bust out my pumpkin butter and do something with it!
This looks way better than my 1-minute version!!! I’ll have to make it soon. Wish I had read this sooner — all this fraud stuff with my bank is taking over my life! <3 We need to meet soon, girly!
Aww, hope that all gets straightened out and secured soon! And yes, we need to meet asap!
The chai combination sounds incredible!!!
Thanks for the recipe, can’t wait to try this!!
This is SOOO yummy!! I made it today and i love it! Thanks!!
I’m so glad you like it!
Wow, I’m so happy I found this. 2 pumpkin spice lattes this week already and I’m not sure if I can pay the electric bill
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.
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?
The jars are just Ball canning jars, which I got at the hardware store. Some grocery stores may have them too!
And yes, refrigerate!
Julie – I made the pumpkin spice syrup and have had it in my coffee all weekend – it’s awesome! Thanks for the great recipe.
Just made this and i’m going to link to your post if that’s alright! Smells divine
Go for it! I’ll put your link in next Sunday’s Savvy Recap
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!!
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.
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.
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
I do! I wrote about it here: http://www.savvyeat.com/mac-and-cheese-pumpkin-puree/
Thanks!
You just made my day with this! I cannot wait to try it!
Awesome! Let me know what you think when you do
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.
This is probably a dumb question, but I’m assuming ground cloves?
Yes! I should have clarified that
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.
Thanks!!
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!
Thank you for this! I featured this recipe on my blog and I’m sooooo happy about it! I made some today and it awesome! I tweaked it a little by using brown sugar and pumpkin spice. Check it out at http://mountainlovinmama.com/2010/10/pumped-for-pumpkin/. Thanks again!
So glad you liked it. I need to go make some more now!
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!
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.
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!
i really love pumpkin, I just mashed it and it will be my snack! I will definitely try this on.. Thanks for the post!