A while back, I was experimenting with how to infuse pumpkin spice flavor into all my favorite foods (like coffee, cocktails, and pancakes), and I landed on this beautiful, flavorful, sweet Pumpkin Spice Syrup!
This versatile simple syrup is now a staple in our house every fall, and it will be in your home, too. It’s a breeze to make, and you’ll be amazed at all the ways you can use this syrup to add the flavors of fall to all of your favorite foods. We love it to make easy pumpkin drinks, pumpkin pancakes, and more!
Does pumpkin spice come from pumpkins?
Despite what the name may lead you to believe, there is no actual pumpkin in most foods labeled as “pumpkin spice.” Instead, that title usually means something is flavored with cinnamon, nutmeg, cloves, and sometimes ginger and/or allspice—you know, the spices that you use in a pumpkin pie!
Is there pumpkin in this pumpkin spice syrup?
Unlike a lot of those pumpkin-less pumpkin spice foods, this syrup really does contain pumpkin! I used homemade pumpkin puree, but the canned stuff will work just fine, too!
Where can I use pumpkin spice syrup?
You should probably ask instead where you CAN’T use pumpkin spice syrup, because this stuff is super versatile. Here are just a few of our favorite ideas:
- Make up a homemade Pumpkin Spice Latte.
- Pour it over pancakes or waffles.
- Serve it on top of ice cream (bonus points if you put it on top of Pumpkin Ice Cream).
- Mix it into a cocktail or other pumpkin drinks.
- Pour it onto oatmeal (hot oatmeal or Overnight Oats!)
- Drink it straight. Just kidding. Sort of.
How long will this syrup last in the fridge?
Stashed in the fridge, this syrup will last at least 10-14 days. It might last longer, but we’ve never gotten that far to test it out! It’s so good, we just keep reaching for it.
Do you have other pumpkin drinks I can try?
We sure do! Check these out:
- Vegan Pumpkin Spice Latte
- Healthy Pumpkin Pie Smoothie
- Pumpkin White Hot Chocolate
- Pumpkin Pie Sangria
Pumpkin Spice Syrup Recipe
Add the flavor of fall to your coffee, pancakes, and cocktails using this homemade Pumpkin Spice Syrup! Whip up a batch and keep it stashed in the fridge.
Ingredients
- 1/2 cup pure pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 3/4 cup water
- 1 teaspoon pumpkin pie spice (see notes to make your own)
Instructions
- Combine all syrup ingredients in a small saucepan over medium high heat. Bring to a simmer, stirring frequently, until smooth and the sugar is dissolved—about 3 minutes. Remove from heat and chill.
Notes
- To make your own pumpkin pie spice, combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg. Use 1 teaspoon of this mixture in the pumpkin pie syrup.
Nutrition Information:
Yield: 16 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 53Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Made this for my daughter and sister in law – they LOVE it! How long will it keep in the fridge? Thanks!
You should be able to get 10-14 days out of it!
Hey, I found your blog from Spark People. Did you know you can get powdered buttermilk in a can that works absolutely perfectly for recipes like this? You can mix it in with the dry ingredients and then you’ll only have to add water and egg! That’s how I make my pancakes!
I had no idea about powdered buttermilk. Thanks! I’ll definitely have to check it out.
I’ll take a whole jug of that pumpkin pie maple syrup, please ;).
Where did you get those cinnamon chips? They seem like a great addition to my pumpkin pancakes.
They came from a little farm store in Washington, Indiana. I don’t think I’ve ever seen them in a big name store. But they are awesome!
yummo!! my breakfast (at around 4 am) was toast with peanut butter, oj, milk and tea (with pumpkin spice creamer…so not a total bore)…then off to work for 12 hours…fun!
Mmm, that sounds delicious, too! Hope you had a good day at work!
Oh my gosh, that syrup. I need to try that.
Your breakfast puts mine to shame this morning (oatmeal with bananas and cinnamon and almonds). I wanted to make pumpkin pancakes, but by the time I got out of bed, took the dogs for a walk, organized some baby stuff, I was too hungry to wait. 🙂
That is the great thing about the pancake mix. It only takes me 15-20 minutes to make pancakes!
I’m going to have to make a batch to keep in the freezer. That would make it so much faster!
Highly recommended! And my sister told me that she doesn’t use buttermilk, just 1 cup of milk + 1 tablespoon of vinegar as a substitute.