This easy pumpkin spice coffee syrup is made with real pumpkin, brown sugar, vanilla, and pumpkin pie spice. Add it to hot or iced coffee for an easy homemade pumpkin coffee, or use it to make your own pumpkin spice latte at home.
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This recipe is very close to the pumpkin spice syrup Starbucks uses in its coffee drinks. You can make it at home and skip the long line at the coffee shop. But this DIY pumpkin spice syrup isn’t just for coffee drinks. It’s also great in hot chocolate or warm milk, or you can use it as a topping for ice cream. We also mix some with maple syrup and eat it on French toast and pancakes.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Brown sugar: Adds sweetness along with a deeper caramel-like flavor. I use light brown sugar, but dark brown sugar will also work.
- Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Vanilla extract: Adds warmth and flavor to the syrup.
- Pumpkin pie spice: I use store-bought pumpkin pie spice for this recipe.
- Water: Thins the mixture into a pourable coffee syrup.
How to Make Pumpkin Spice Syrup for Coffee
- Whisk the water, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice together in a small saucepan.
- Bring to a boil over medium-high heat. Reduce to medium and simmer for about 5 minutes, whisking occasionally, until the sugar has dissolved and the syrup has thickened slightly. Reduce the heat as needed to maintain a gentle simmer.
- Remove from the heat and let cool slightly. Pour into a heatproof jar or airtight container.
Storage
Let the syrup cool, then store it in an airtight container in the refrigerator for up to a week. Stir or shake well before using because some separation is normal.
Ways to Use Pumpkin Coffee Syrup
- Hot coffee: Stir 1–2 teaspoons of syrup into a cup of hot coffee. Add milk or cream and top with whipped cream and pumpkin pie spice, if desired.
- Iced coffee: Stir the syrup into warm or hot coffee so it dissolves completely, then cool and serve over ice with your favorite milk or creamer.
- Pumpkin spice latte: Stir about 3 tablespoons of syrup into 1 ounce of espresso, then add approximately 1 cup of steamed or frothed milk. Top with whipped cream and pumpkin pie spice.
- Other uses: Try it in hot chocolate or warm milk, drizzle it over ice cream, or mix a little with maple syrup for pancakes, waffles, or French toast.
More Pumpkin Recipes You’ll Love
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Pumpkin Spice Coffee Syrup
Ingredients
- 1 cup water
- 1 cup brown sugar
- ¼ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
Instructions
- Whisk water, brown sugar, pumpkin purée, vanilla and pumpkin pie spice together in a small saucepan until well combined.
- Bring to a boil over medium-high heat, lower to medium heat and simmer for about 5 minutes, whisking occasionally, until the sugar dissolves and the mixture thickens a bit. Lower heat as necessary to maintain a simmer.
- Remove from heat and allow to cool a bit before pouring into an airtight container. You can pour the hot liquid into a heatproof glass jar such as a mason jar.
Good morning I have a question about using a sugar free alternative like monk fruit can I use that in place of the brown sugar? I’m going to try it and I’ll let you know how it comes out
I think it should work fine. Let me know how it turns out!
I have a question about storing the pumpkin spice syrup. You say it can be stored in an airtight container for up to one month. Do I need to refrigerate the syrup? I want to ship some and want to be sure it is safe without refrigeration. Thanks!
It can be stored at room temperature for a couple of days, then refrigerated after that, so I think shipping it will be just fine. I have updated this post to include that information. Thank you for the question!