This Pumpkin Spice Syrup is the perfect addition to your all your fall drinks. Easy to make & perfect for waffles, pancakes & desserts!
If you’ve been a reader of The Busy Baker for any length of time you’ll know 2 things – first, around here we LOVE a good homemade coffee shop-style drink (have you tried our Homemade Pumpkin Spice Latte or this Homemade Earl Grey Tea Latte, also known as a London Fog?). And second, we’re obsessed with pumpkin spice everything.
We’ve shared SO many of our favourite pumpkin spice recipes with you already, like these Pumpkin Spice Pancakes, this Easy No Bake Pumpkin Spice Cheesecake, and this Creamy Pumpkin Soup, and this pumpkin spice flavoured syrup is our newest obsession. Trust me, you’re going to LOVE it!
It’s made with only 5 ingredients you probably already have in your kitchen (only 4 if you don’t count water), it comes together in less than 5 minutes, and it lasts in the fridge for over 2 weeks so you can enjoy a little seasonal sweetness in your coffee every day of the week. Or over pancakes, waffles, cakes, and even ice cream (that’s my husband’s favourite way to enjoy it!).
It tastes FAR better than any conventional drink syrup you can buy at the supermarket or specialty stores because it’s made from real ingredients and doesn’t contain any additives or preservatives.
Ingredients for Homemade Pumpkin Syrup
- granulated sugar
- brown sugar
- water
- canned pumpkin puree
- pumpkin pie spice (OR cinnamon, cloves, allspice, ginger, and nutmeg)
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
Get my Pumpkin Recipes E-Cookbook!
How to Make Homemade Pumpkin Spice Syrup
Time needed: 10 minutes.
Follow these simple tips for the perfect homemade syrup for fall!
- Use medium-low heat.
Cooking this syrup over high heat can cause it to burn. Use medium or medium-low heat for best results.
- Whisk gently.
Stir this syrup as it cooks, not constantly, but enough to make sure nothing sticks to the bottom of the pan.
- Stay close by.
Don’t walk away! The sugar dissolves quickly and once it does remove the syrup from the heat immediately.
- Don’t forget the spices!
The spice is the star of the show, so add pumpkin pie spice or a mixture of cinnamon, cloves, allspice, ginger and nutmeg if you don’t have the pumpkin pie spice blend at home.
- Stop cooking once the sugar has dissolved.
Remove the pan from the heat once the sugar has dissolved and right before the syrup boils.
- Store in an airtight container.
Pour into a clean glass jar or bottle or other heat-safe airtight container.
- Cool, then refrigerate.
Let the syrup cool to room temperature, then store in the fridge for about 2 weeks.
Serve this syrup in your favourite homemade coffee drinks, on pancakes, waffles, cakes, and over ice cream.
Yes! Simply freeze for later in a freezer-safe airtight container or jar and thaw in the fridge before using.
Store your syrup in the fridge for about 2 weeks.
After you make it, pour it into a clean glass bottle or jar with a tight seal. After it’s cooled, store it in the fridge and add to your drinks and desserts. Reheat before serving, if desired.
I hope you enjoy this recipe as much as we do! Let me know in the comments below, how would YOU use this homemade syrup? I’d love to know!
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
Get my Pumpkin Recipes E-Cookbook!
Looking for more fall recipes like this? Try these!
- Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Quick and Easy One-Hour Cinnamon Rolls
- Easy Homemade Pumpkin Spice Latte
- Healthy Pumpkin Spice Frappuccino
- Apple Cranberry Pie
- Earl Grey Tea Latte (London Fog)
- Homemade Chai Latte
Pumpkin Spice Syrup
Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups water
- 4 ounces canned pumkin puree
- 1 1/2 teaspoons pumpkin pie spice (OR use 3/4 teaspoon cinnamon and 1/4 teaspoon each ground ginger, nutmeg, and cloves, and a pinch of allspice)
Instructions
- Add all the ingredients to a small saucepan and whisk them together until combined.
- Place the saucepan over medium-low or medium heat and whisk gently every 30 seconds or so, until the mixture heats up.
- Continue whisking gently off and on until the mixture begins to steam and bubble slightly. The sugar should dissolve just before the mixture begins to boil.
- Once the sugar has dissolved and before the mixture starts to boil, remove it from the heat and pour into clean glass jars or bottles.
- Let cool at room temperature and then store in the fridge or freezer.
- Enjoy in your favourite fall coffee drinks, on pancakes or waffles, over desserts or ice cream.
Heather says
So simple to make and SO delicious! It’s in my latte today. I will be taking your suggestion and trying on waffles tomorrow! Thank you!
Chrissie says
So glad you loved it as much as we do!