Print

Cozy Homemade Pumpkin Pie Spice Latte Syrup (Easy DIY Recipe)

homemade pumpkin spice syrup - featured image
Print Recipe

A rich, flavorful homemade pumpkin spice syrup made with simple pantry ingredients. Perfect for lattes, coffee, oatmeal, and more, this easy DIY recipe delivers deep, caramelized pumpkin spice goodness without any artificial additives.

Ingredients

Scale
  • ½ cup (120g) canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup (200g) packed light or dark brown sugar
  • 1 cup (240ml) filtered water
  • 2 whole cinnamon sticks (or 2 teaspoons ground cinnamon)
  • 1 teaspoon freshly grated nutmeg (or ½ teaspoon ground nutmeg)
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • A pinch of fine sea salt

Instructions

  1. Combine the pumpkin puree and brown sugar in a medium saucepan. Whisk together over medium heat until the sugar starts to melt and the mixture becomes smooth and glossy, about 2-3 minutes.
  2. Add the water, cinnamon sticks, nutmeg, cloves, ginger, and salt. Whisk until the pumpkin puree is fully incorporated.
  3. Increase heat to medium-high and bring the mixture to a gentle simmer (small bubbles around the edges), about 3-4 minutes. Do not let it boil vigorously.
  4. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally every 2-3 minutes to prevent scorching.
  5. Remove from heat and stir in the vanilla extract. Let cool in the pot for 5 minutes.
  6. Place a fine-mesh strainer over a heat-safe glass jar or bowl. Pour the syrup through the strainer, pressing on the solids with a spatula to extract as much liquid as possible. Discard the cinnamon sticks and solids.
  7. Let the syrup cool completely at room temperature (about 30 minutes). It will thicken slightly as it cools. Once cool, seal with a lid and refrigerate.

Notes

Don’t skip the straining step to avoid bitter flavors from over-infused spices. Let the syrup cool completely before refrigerating to prevent a skin from forming. The syrup will thicken in the fridge; reheat gently or microwave for 10-15 seconds to thin. Shake well before each use as pumpkin puree may settle. For a sugar-free version, substitute brown sugar with ¾ cup monk fruit sweetener or coconut sugar (texture will be thinner). For a maple version, use ¾ cup maple syrup and reduce water to ½ cup.

Nutrition

Keywords: pumpkin spice syrup, homemade pumpkin syrup, pumpkin spice latte, DIY syrup, fall recipe, coffee syrup, pumpkin spice

Find it online: https://dinadinnertable.com/cozy-homemade-pumpkin-pie-spice-latte-syrup-easy-diy-recipe/