With cinnamon, nutmeg, ginger, cloves, and yep, some real pumpkin, this pumpkin spice syrup for coffee is exactly what your season (and your coffee!) needs!
When the cool air starts to make mornings feel crisp and the leaves begin to fall, it’s time to liven up our plain ol’ coffee with something that’s decidedly autumn-like. Luckily, that’s super easy to do with this Pumpkin Spice Syrup for Coffee Recipe! It’s just 7 ingredients and less than 30 minutes to make, and it lasts up to 2 weeks in your fridge. Plus, it tastes heavenly!
It’s not called “fall” anymore, or “autumn” either. It’s Pumpkin Spice Latte season. Surely you’ve noticed it too? That familiar cozy smell wafts about as morning commuters dash out of drive-thru lines and run-walk on sidewalks, all slightly desperately clutching those familiar white coffee cups. PSL – a must for the season’s morning wake-up.
But what if you could make it at home? Easily? It’s not just a pipe dream! Put down your $7 coffee shop latte and whip up some homemade PSL syrup to enjoy in brewed coffee, homemade lattes, iced coffee, and more, right at home.
Autumn nirvana, right here!
Table of Contents
- The Story Behind the Recipe
- Ingredients
- Adaptations/Variations
- How to Make Pumpkin Spice Syrup for Coffee
- Ways to Use Pumpkin Spice Syrup
- Make a Pumpkin Spice Latte
- Can I Freeze Pumpkin Spice Syrup?
- More Pumpkin in Coffee Recipes
The Story Behind the Recipe
I’ve made syrup for pumpkin spice iced coffee in the past, but in my effort to leave granulated sugar out of my diet, I wanted to challenge myself to create a healthier homemade pumpkin spice latte and coffee syrup by using a natural syrup. Plus, I love maple syrup in coffee!
Soon, I had the pumpkin spice syrup for coffee of my dreams!
Some real pumpkin, a nub of fresh ginger, and pure maple syrup all the way, baby. Never going back.
Ingredients
- Pure maple syrup: I love pure maple syrup for sweetening this pumpkin spice coffee syrup. It’s already so autumn-coded, and I don’t have to worry about granulated sugar having to dissolve. BUT! You can totally use granulated sugar or brown sugar instead, or even honey or agave syrup. Note that Grade A pure maple syrup is milder in taste than Grade B. I have not tried this with Grade B but I suspect the maple flavors might overpower the rest of the flavor. If you try it, please let me know how it goes!
- Water: Necessary for thinning the syrup so it’s not too thick to pour. How sad would that be?!
- Pumpkin puree: Because you’ve got to have real pumpkin in pumpkin spice coffee! Grab the canned stuff at the store or make your own pumpkin puree.
- Ginger: I love to use fresh ginger in this pumpkin spice coffee syrup, but if you prefer, you can use a teaspoon of ground ginger.
- Cinnamon sticks: For infusing your PSL syrup with cinnamon flavor without the grittiness of ground cinnamon (but if you want to use ground cinnamon, that’s totally okay too. You may just want to strain out the big bits. I’d suggest a teaspoon.)
- Whole cloves: Cloves just have that wonderful fall flavor. It’s a must in my hot spiced cider and mulled wine, and it’s a must here too!
- Nutmeg: Mmmmm nothing like fresh ground nutmeg.
Adaptations/Variations
- Instead of whole spices, you can add pumpkin pie spice. I’d suggest a tablespoon of pumpkin pie spice, and you’ll want to strain your syrup through a cheesecloth or fine mesh strainer after making it so that you don’t end up with any gritty bits.
- Switch up the sweetener: You can use totally use granulated sugar or brown sugar – just cook it until the sugar has dissolved completely.
How to Make Pumpkin Spice Syrup for Coffee
All you do to make this pumpkin spice syrup for coffee is add the ingredients to a small saucepan and boil it. Simmer for a bit, let it sit for about 10 minutes to let the flavors meld, then strain it into a jar or bottle and discard the solids.
Store in the fridge for up to 2 weeks.
Ways to Use Pumpkin Spice Syrup
Add it to straight-up coffee, stir it into iced coffee, whip it into a homemade Frappuccino, or …
Make a Pumpkin Spice Latte
To whip up a makeshift pumpkin spice latte:
- Brew up some super-strong coffee and fill your mug half full.
- Stir in some pumpkin spice coffee syrup.
- Now, heat up some milk on your stovetop or in the microwave and pour it into a second mug.
- Place a whisk in the mug and put the handle between your flat palms, and then spin the dickens out of that thing! Before you know it: foam! (You can also, of course, use a frother)
- Pour in the hot milk and spoon a little foam on top.
- Taste and add a little more syrup until it’s perfect.
- Add a dash of cinnamon or pumpkin pie spice.
- Enjoy your taste of Autumn!
This pumpkin spice syrup for coffee is so easy to whip up that there’s no earthly reason not to brew a batch on Sunday to keep in the fridge for PSL nirvana every morning of the week!
Can I Freeze Pumpkin Spice Syrup?
Sure! Just place it in an airtight container with a bit of space for expanding when it freezes, and freeze it for up to 3 months. Let it thaw overnight in the fridge and give it a little shake or stir to redistribute the ingredients. Enjoy anytime you need a taste of fall!
More Pumpkin in Coffee Recipes
- Pumpkin Spice Iced Coffee
- Gingerbread Pumpkin Lattes
- Pumpkin Cold Foam Cold Brew
- Non-Dairy Pumpkin Spice Coffee Creamer
And if you LOVE fall coffee flavors, don’t miss this brown sugar apple cider syrup, which makes an amazing apple crisp coffee situation!
Pumpkin Spice Syrup for Coffee Recipe
Ingredients
Instructions
- Add all ingredients to a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture begins to boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let sit for another 10 minutes.
- Place a fine-mesh sieve over a bowl or large jar and strain syrup. Discard solids. Pour into an airtight storage container and transfer to refrigerator. Contents may settle, so just give it a quick shake before enjoying pumpkin spice deliciousness in your morning coffee or latte. I like 2-3 tablespoons of syrup stirred in to each cup, but you may prefer more or less. Make it your own!
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
LOVE THIS!! After all the drama about Starbucks PSL I’m loving all the homemade versions of the treat! This looks awesome and I bet it smells amazing! I would love if you put this post in the FItness Friday linkup on my blog – I think people would love this tip (and there is a giftcard drawing if you do! 🙂
Thanks so much, Sam! And thanks for the invite to join in your Fitness Friday link-up. Done!
LOVE this healthier version. Thanks for sharing, definitely bookmarking this one to try soon.
Karen, this is wonderful! I cant wait to try it. I gave up coffee syrups a long time ago and haven’t looked back, but I often craved a good pumpkin latte anyway. Now I can make them at home! YaY! Thank you!
This sounds so delicious! I was already thinking of making a Chai Latte for myself, but maybe a pumpkin spice latte is a waayyy better idea.. Actually I could think of a million uses for a syrup like this. How many reasons do I have left not to make it? Exactly.
Can’t wait to try! How long do you think it will stay fresh in the fridge?
I’m finding it’s about 5 days. And get this! I actually froze a batch a couple of weeks ago, defrosted it yesterday, and used it in my coffee this morning – totally perfect!
Made this tonight and tried for the first time with almond milk. There is a special place in pumpkin spice heaven for you. Thank you!
Ha – that sounds like my kind of afterlife! 😉 So glad you like it.
Made this last night, and it only produced 1 cup after straining. I did substitute dark brown sugar for the maple syrup, because maple syrup is SO darn expensive! Do you think that’s why?
Yes, brown sugar would mostly dissolve instead of contributing to the volume like maple syrup does. Good catch! I’ve amended the recipe to reflect that brown sugar may not produce quite as much, and I apologize that it wasn’t clear. I’m realizing I overestimated the total volume initially, too. I originally stated 2 1/2 cups but it’s actually more like two cups, and possibly less if you end up cooking it longer, etc.
When you determine how long it will keep in the fridge, what factors do you use? I’ve noticed some of your syrups say 1 week while others say 2…and this one you say 5 days (above). Thanks! 🙂
I absolutely love your websites!! Found this one during a search for Iced Coffee and have been perusing it for about an hour so far.
Shelly
I usually use agave to sweeten my morning coffee. Do you think that would sub for the syrup?
Would it be ok if I used ground cinnamon, cloves, and ginger?
I realize I’m late to the game to find this, but I’ve tried it out and like the results in general. If anyone’s paying attention to it any more though, My syrup seems to come out thinner than I thought and I’m not getting as much as you said. I’m curious if you could give some reference point for how thick/viscous it should be? My strainer keeps getting jammed up while straining too, is it possible I’m using too dense a mesh contributing to this? Thanks!
How long can this be stored for in the refrigerator?
Hi does this freeze well……….
Took me forever to find this recipe again, but I am so glad I did! I made this last year, and it was awesome. The flavors are totally on point and I like that there’s no evaporated milk, which is a little hard to get ahold of where I live and also just doesn’t taste right to me. I have this with oat milk in my fall morning cups of joe, and it really brightens my day. Thank you!
Oat milk + this syrup + coffee sounds so amazing, I need to try it ASAP! Thank you so much for the review and I’m glad you found the recipe again. ☺️