In the past few weeks, my coffee shop pumpkin syrup recipe has quickly become the most popular recipe on my blog.
Clearly, we all love our pumpkin spice lattes, and have decided that ’tis officially the season.
Here’s the thing, though: I was never 100% happy with my pumpkin syrup recipe. It kept settling to the bottom of the mug unless I kept the drink hot and stirred. And it just didn’t seem fair to all my Savvy Readers to let you keep making something that wasn’t perfect.
You see, I’ve learned a lot about writing recipes, baking and cooking in the last year. Which has helped me make two vast improvements to this pumpkin spice syrup:
1. Now, it really does make my { chai } lattes taste even more like pumpkin pie.
2. It doesn’t all sink to the bottom of the mug in a syrupy mess, and stays mixed into the drink… which is its whole purpose.
So here you go. My 100% improved pumpkin spice syrup…just like the one in your favorite coffee shop. But without all the artificial ingredients.
Mix anywhere from 1 teaspoon to 1 tablespoon of this pumpkin spice syrup into a mug of your favorite hot drink, depending on how sweet and pumpkin-flavored you want it.
Ingredients
- 2 tablespoons pumpkin puree
- 1/2 cup granulated sugar
- 1 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Combine all ingredients in a small saucepan. Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.
- Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.
http://www.savvyeat.com/improved-coffee-shop-pumpkin-syrup/Copyrighted by Julie Grice and Savvy Eats
Mix anywhere from 1 teaspoon to 1 tablespoon of this pumpkin spice syrup into a mug of your favorite hot drink, depending on how sweet and pumpkin-flavored you want it.
Ingredients
- 2 tablespoons pumpkin puree
- 1/2 cup granulated sugar
- 1 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Combine all ingredients in a small saucepan. Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.
- Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.
This will be my weekend project! I was going to prepare your original recipe, but you posted this just in the nick of time! Thanks for sharing!
I tried making the pumpkin coffee syrup but it came out too thick and wouldn’t blend in with my coffee. What am I doing wrong?
You may be reducing it/simmering it for too long!
I seriously am in love with these recipes!! Love the pictures to, its soo orange
Mmm! I’m going pumpkin shopping this weekend (need to stockpile), and I will surely make this one – sounds like a fun way to spice up weekend coffee
Are pumpkins already ready near you?
I’m newer to your blog so I didn’t know you had a recipe for the syrup — I’m glad you figured out an even better recipe. Sounds delicious!
I’m passing this bad boy on to my friend who loves all of those flavored coffee drinks. She’s gonna love it! (I’m trying to think of other ways to use it since I’m not a coffee drinker. Would it work in tea?)
Yes! I use it in chai all the time!
You could also try it mixed with Soda water or perhaps 7-up/sprite.
That’s my plan for it, to make a pumpkin Soda
I’m totally the friend that The Mrs @ Success Along the Weigh passed this onto!!! I’m sooo excited and will be making this over the weekend…..uhhh….maybe tonight actually!!!! Thanks!!!
Hope you enjoy!
This sounds so yummy and I absolutely love the pictures. The white lace is beautiful underneath that vibrant orange pumpkin heaven
Thank you!
Mmmm, this is just in time for our fall weather. To have this in the fridge will make a lot of cooking simpler for the fall, just add a spoonful to my pilafs and such.
Thanks so much.
Hmm, I never thought of adding it to a pilaf!
I don’t even remember the first recipe, but this one will definitely be making some appearances this fall since the nearest Starbucks is about 20 minutes away!
I am totally going to have to make this tonight – I have a little pumpkin leftover after making muffins and now I have an additional use for it!
Perfect timing, then!
I’m not a fan of pumpkin anything but that syrup looks so pretty I’m tempted to try it!
I know, I kind of love the super-orange color!
This sounds great! I love the jar you have in the picture, where did you find it?
That one was either from a garage sale or a flea market, I can’t remember which…
What a clever idea… and a great way to save money. Bookmarking this one for the morning
Nice one:):)..try that receipts. when am not busy on my research paper..:)
I can see why this would be so popular! Love the idea of this syrup.
http://su.pr/1rMDg2
I would love if you linked this and any of your favorite Pumpkin themed blog posts to my “Happy Post” Help spread the cheer
The pumpkin puree, is that from a can or an actual pumpkin. And in that case. what kind and how do you make it? I’m from sweden and we dont eat a lot of pumpkin over here…
I used canned pumpkin puree, but you can also make your own:
http://www.savvyeat.com/mac-and-cheese-pumpkin-puree/
Sugar/pie pumpkins are ideal (not field pumpkins). If you can’t find those, you could probably use something like a butternut squash!
Where do you get Pumpkin Puree from? Is it the canned pumpkin they sell in the store?
I used canned pumpkin puree in this case, but you can also make your own!
http://www.savvyeat.com/mac-and-cheese-pumpkin-puree/
Have you ever tried making it with something other than sugar? Would agave nectar work? Or sweetener?
I haven’t, but it is worth a shot. If you try it, let me know how it turns out!
Julie this is brilliant. Is this suitable for canning do you think? Wonderful gift idea for all the women in my life who love PSL’s!
No, I wouldn’t can it. It isn’t acidic or cooked down enough to be safe. But you could make it shortly before giving it as a gift, and just advise your friends to put it in the refrigerator when they get home!
That’s it??!!!! Now that’s something even I can make!!! Yeahhhh!
Such a great idea! Thanks for the post
I make spicy simple syrup, ginger syrup for ginger ale, fruit-herb syrups… I’m going to toss my 2 cents in for an option and a solution for those (TK) that had problems with texture. Whole “spices” instead of ground. For cinammon syrup I use water-sugar with a whole cinammon stick. For this pumpkin syrup, I used a cinammon stick, a few cloves, 1/2 star anise, 3 cardommon pods and 2 black peppercorns. I also added maybe 1/8 cup of molasses. Let the whole spices sit in the syrup overnight, then strain or scoop them out. No graininess. I’ve never had much luck with ground spices in drinks….
Thanks for that tip. I’ll have to try whole spices next time!
I just made this (using the leftover pumpkin from a double pumpkin cookie recipe I found on Picky Palate). I mixed 2 tablespoons of the syrup in with 3/4 cup hot milk and a Nantucket k-cup brewed on the “small” setting. YUM!!! Thanks for the recipe!
Forgot to mention that I replaced half the sugar with Splenda and that worked fine.
Thanks for the Splenda tip– I know at least one other person asked about artificial sweeteners!
I tried this recipe today but mine looked like dirty water and not bright, beautiful pumpkin orange like yours!! Any thoughts on why it didn’t turn out quite as awesome? Did I cook it long enough? Thanks so much!! <3
That’s how mine turned out too – dark brown! But it tastes yummy either way! Can’t wait for my morning coffee tomorrow
)
Me too!!!
Me three!! How do you make it a pretty orange? I might try the whole spices trick that Ann talked about.
The whole spices will not “help” the color… My ginger syrup and cinnamon syrup all look a bit “muddy” colored. I typically use either 1/2 white sugar and 1/2 brown or a bit of honey or molasses. The ginger I combine with carbonated water for ginger ale and in the bubbly water it is dark gold and very pretty.
I made this pumpkin syrup with organic pumpkin puree and the whole spices as above. It is “muddy water” color but taste is great and after you combine with whatever, no difference anyway!
Oh no! My guess is either that it was the brand of pumpkin you used (I used Libby’s) or the spices that made it that muddy color? Another commenter (above) suggested using whole spices instead of ground, which may also help the color.
But I hope it still tasted delicious!
Hey there! I have been looking everywhere for a recipe and this looked pretty easy so I tried it out! I had the same problem! I used McCormick’s spices and Libby’s canned pumpkin but it came out a weird mud brown color and is kind of just clumpy in a dirty water type of substance. Any clues as to where I messed up?!
Hmm, it may need to simmer for a bit longer, and you’ll need to stir it more so that the spices dissolve.
OR, if you use pumpkin pie filling instead of pumpkin + spices, that may help as well?
Just tried this today! I reached in into the cabinet to discover that my scone crazy boyfriend had used all the white sugar! So, I used light brown instead. It was really good. I would definitely make it that way again. Thanks for the recipe!
Oooh, this would be good with brown sugar!
Methinks that lovely orange color is more the product of photoshop than the actual ingredients. But after I got over the color difference (hey, art is art) I am totally loving this stuff. The whole house smells of Fall and my chai has never been better!
Isn’t it great in chai?
I’m not going to pretend I don’t use Photoshop. I do, but mostly to lighten up, sharpen and crop photos. I didn’t adjust the color of this photo at all. It may have to do with the spices you use?
Mine looked like mud and separated quickly, but I strained it through a coffee filter and then it had a beautiful orange hue to it (much like the photo). I added 2 slices of ginger while it simmered, and used just a bit less than 1/4 cup sugar – it’s delicious!!
Ooohhh, I love the idea of straining out the spices and potential grit. Did this still have enough spice flavor after straining it?
I felt like it did have enough spice flavor, probably more than it would have if I used whole spices.
Fantastic! I’m so excited! Thank you for the info, Tanya
Omigosh. As a starbucks employee who loves everything about pumpkin spice except its artificiality, I am giving this recipe my stamp of approval. Drinking it right now. BOMB.
Woot! Thank you for that awesome compliment, and I’m glad you enjoyed!
Can you use honey instead of the sugar? Remove one more step of processed foods
I just don’t know what the amount it translates to would be but there is a suggestion! I am going to make this today.
I’d think so! How much honey did you use?
i just made this today and am enjoying it in a big mug of coffee right now! it’s delicious. i had the same problem as others – mine didn’t turn out as beautiful as yours, but it tastes good, so i’m happy!
Made it, a nice dark nutmeg and clover brown, which is predictable, I am looking forward to tasting it.
I just made this sauce and I have a few questions. I had it simmering for a really
long time and it is that syrupy. It also looked dark from the beginning and still
looks dark unlike your picture. Have any suggestions?
Some people have tried filtering it when it is cooled or using pumpkin pie filling (instead of puree+spices) to get the orange color.
As for the texture, it should be more of a simple syrup thickness (very liquid) rather than a maple syrup-like texture.
Hope this helps!
Thank you for this! I’l be making a couple batches to share with my sisters this weekend.
oh wow, I just made this, using 1/4 cup of sugar. It is DELICIOUS! Yayh! I just had my first pumpkin spice decaf latte of this season, they don’t sell the Pumpkin spice latte’s in Holland.
Thank you for a great recipe!
Hooray! I’m glad you’re enjoying it– especially if you can’t find them near you!
I tried making this, and it tastes amazing, but it’s not clear like yours…it’s much darker and you can see all the spice grains. Should I strain it after it’s done?
I should add – I’ve actually tried filtering it, both through a small sieve and a coffee filter, neither of which work – it seems too thick to filter out. Maybe it’s the pumpkin? I’m using regular canned pumpkin though, and it dissolves in the mixture just fine; I’m also careful not to cook the syrup for too long. Any ideas? Thanks for the amazing recipe! Either way, it’s still the best homemade recipe I’ve found yet!
Another reader (above) suggested using whole spices rather than ground, removing them and then filtering to get rid of any graininess. That might help. But I’m glad to hear you enjoy it!
Hmm, thanks. Maybe I’ll try that.
Just made this! Thanks for testing it out until it came out perfect. I found your blog by googling homemade pumpkin spice syrup to make lattes. I’ll show you picture of mine in a squeeze bottle if you want.:)
I’d love to see it! You can email it to me or share it on the Facebook page ( http://facebook.com/savvyeats )
Thanks for the recipe! I made some this morning, but it was definitely muddy with the spices. I strained it to get rid of the sludge, and now it’s a beautiful orange color. I think I’d like it even more pumpkiny. Have you tried it with more pumpkin?
I have! It tastes great, but it does tend to separate more. Just a heads up
PS. I shared this on my Facebook page because some Hong Kong friends were lamenting the lack of pumpkin spice lattes at our Starbucks. Cheers!
Thank you!!
Just made this tonight, it’s so quick, and it made the house smell amazing! Can’t wait until tomorrow morning, to add to my drink!
OMG!!! This turned out great. I also strained it and it didn’t turn out the great orange color but who cares….IT IS DELICIOUS! Thanks so much for sharing it.
Hello! I have made this recipe several times, love love love it! Its incredibly tasty. I’ve shared with many friends and they all love it too but we’re all having the same problem… it doesn’t look quite like yours and is kind of sludgy in the bottom of the cup. I don’t know if we’re doing something wrong, I followed your instructions to the T. Any thoughts or advice?
If it is sludgy on the bottom, you may have cooked it too long. I had the same sinking-to-the-bottom problem when I first made it because I let it get too thick.
Some other things that other readers have found helpful, especially in terms of clarity/color: straining the syrup, using pumpkin pie filling instead of pumpkin + spices.
Hope this helps!
How long will this keep in the refrigerator? I plan on making this and giving it as a gift. Thanks for the recipe!
I’d say 3 weeks
OK, thanks!
So, I made your pumpkin spice syrup last year. I still had frozen, cut-up pumpkin that I felt inspired to use up tonight. I thought I had saved on my computer a recipe on how to cook the pumpkin to make the puree first, so that I could then make the syrup. For whatever reason, I could not find the links under my favorites so I go to type it in to the internet and Wha-lahh! Savvy Eats has a new and improved recipe for me!! Thanks, Juls!!! You rock!
Love ya & miss ya! Call me soon!
Yay! Even better than calling you soon…I’ll be back in Minnesota soon for the holidays! Will you be around??
If you use pumpkin pie filling, do you still use the spices? Or would the recipe just be:
2 tablespoons pumpkin pie filling
1/2 cup granulated sugar
1 cup water
I haven’t tried it, but I would guess yes!
Is this supposed to be thick?
Not super thick. Just a little thicker than maple syrup!
Thanks. I had to simmer for about 1/2 hour to get the thickness! That’s ok, though. It made my house smell amazing!
Just ran into this recipe. In case you are trying for a Starbucks replica they use condensed milk with their syrup sauce as well with the white mocha
How much condensed milk is used, and does it replace another ingredient or is it just added to them?
About to make my first batch this fall! The afternoons here don’t feel like fall but the cool mornings are teasing me…time for a pumpkin spice latte:) Thanks for the updated recipe!
Did you strain this? I have had serious issues with separation. What changed in the method that may have allowed yours to stay emulsified? Wonderful flavor though, works wonders in cocktails!
I didn’t strain it, but I know that other people have. It is worth a shot!
This looks fantastic. I have to make this one with Sugar-Free options. Love it!
I am going to add essential oils instead of the ground spices. Won’t have to use much! (Now, just so you know, it isn’t recommended for people to eat essential oils, but I have done it for years in recipes. You just have to be sane and not use a ton!
I just saw the side of a Starbucks Pumpkin Spice Latte container and it had these ingredients: sweetened condensed milk, condensed nonfat milk (I assume that means evaporated milk), annato (which you can find at an international/Mexican grocery store), natural flavors and spices (I assume that’s where we add the pumpkin and spices). I would think this version would not separate, and would be extra creamy tasting as well.
I just made this and it smells delicious but mine is nowhere near the color of orange shown I’m your picture. Did I do something wrong?
No, I’m not sure why it was so bright orange that time. I think it all depends on the pumpkin — fresh or canned, brand of canned, etc .Some of mine have been bright orange, and others have been more orange-brown!
I have tried this recipe twice with no luck, I must be doing something wrong! Both times I’ve ended with a syrup that hasn’t thickened at all, and is very gritty! How long are you simmering? At low or medium heat? I have read that other users have had luck with straining the syrup, would this be done while it is warm or cooled? Thanks for any help anyone can provide! I’m still a newbie trying to work my way around the kitchen!
Hmm… it really doesn’t thicken that much. Just a little, to be like a simple syrup. I haven’t tried straining it, but I would imagine it could be done either warm or cooled.
I just made this recipe and it smells delightful throughout my home. Mine is darker in color as well, I can’t wait to taste it. Blessings to you for sharing, and to the lady that said decaf, now I can have it sooner without waiting until morning, lovin’it!
This is my second time making it and I LOOOOOOVE it! I don’t buy ground nutmeg I always prefer fresh that I grate myself. This does lead to some “floaties” in your coffee but, it’s only nutmeg! I am kind of a coffee snob and brew my coffee with a French Press (buy one and grind your own beans, you WON’T regret it) I add the syrup directly to my ground beans and add the hot water. When it’s time to plunge, the screen catches all the nutmeg “floaties” and YUMMY PUNKIN’ COFFEE IS MADE!! Side note, I made the mistake of being nice and made my bestie a cup of my newly acquired yummyness and brought it to work. Now she wants a cup every day! I gave her the recipe and she says it taste better when it’s made for her! HHHARRRUMPH! Now I’m making a double batch and will be bringing her a bottle of her own!
Great tip about the French press getting out the grittiness! Now be nice and share with your friend.
Could you make this with pumpkin purée? That’s all I have on hand and I’m dying to try it out!
Yes, that is what the recipe calls for!
I accidentally left my homemade pumpkin syrup out overnight. Is it ruined or do you think it’s OK to use?
Hmm. Can’t say 100%, but if you put in the fridge right away in the morning when you realized it, it is probably fine.