homemade pumpkin spice coffee syrup recipe
Make delicious Pumpkin Spice Lattes at home with this all-natural and flavorful homemade pumpkin spice coffee syrup recipe.
Confession. I am as obsessed with Pumpkin Spice Lattes (PSLs) as the next basic white girl. When Starbucks first introduced the PSL VIAs I stocked up on approximately nine million instant packages thanks to Santa’s Elves filling my stocking that year. I have never missed opening day of PSL season; and I admittedly downloaded the secret pass to get my hands on this year’s PSL a week early. Given my obsession with the seasonal favorite and my preference of making things from scratch, it was only natural that I would make my own Pumpkin Spice Coffee Syurp.
Though I had been a fan of the Starbucks PSL for many years that (gasp!) had no real pumpkin in it, I had also fallen in love with the real pumpkin Peet’s version while living in San Francisco. The masses were clearly divided when Starbucks announced that they were using real pumpkin for this year’s PSLs and I was whole-heartedly on team pumpkin. There are quite a few recipes for similar syrups floating around the web, but none of them had enough pumpkin for my taste. Bottom line, keep the ratios of liquid to sugar similar and play around with your pumpkin and spice preference.
We have a Nespresso VertuoLine Coffee and Espresso Maker with Aeroccino Plus Milk Frother which makes making lattes a breeze. Though delicious on its own with unflavored coffee and espresso, I have also paired this Pumpkin Spice Coffee Syrup with the Caramel, Vanilla, and Hazelnut varieties of coffee pods. Each pod’s flavors accent the pumpkin spice syrup in a slightly different way, keeping my morning routine anything but boring. I layer syrup, coffee, and a dollop of frothed milk for a decadent morning treat made in the comforts of my own home and at a fraction of the price of our local coffeehouse.
PS – how cute are these pumpkin spouts that I picked up at Target? They aren’t a mandatory requirement for this recipe, but they were super cheap and super adorable. I highly recommend you seek them out if you plan on doing any fall entertaining. If nothing else, my morning coffee ritual is extra cheerful thanks to these golden beauties.
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1½ cups water
- ½ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 2 cinnamon sticks
- Combine both sugars and water in a saucepan over medium heat. Bring just to a boil, stirring until all sugar is dissolved.
- Reduce heat to medium-low and add pumpkin, pumpkin pie spice, and cinnamon sticks. Simmer for 5 minutes, stirring until fully incorporated.
- Remove from heat and strain through a mesh sieve or cheese cloth. Discard cinnamon sticks and transfer syrup to glass bottles. Store in the refrigerator for up to 2 weeks.
- Strained pumpkin may also be saved for up to 2 weeks in an airtight container in the refrigerator.
Don’t toss that leftover pumpkin! Seal it in a glass jar and throw it in the fridge. It is delightful spread on warm scones or fluffy pancakes. Or grab some refrigerated pie dough and use it to fill hand pies in a similar method as our Winter Spice Raspberry Holiday Hand Pies. How cute would Pumpkin Spice Hand Pies be with the Jack-O-Lantern pie cutter?
This recipe yields a pumpkin spice syrup similar in consistency to simple syrup. If you like extra pumpkin in your coffee creations, you can also start with a spoonful of the leftover pumpkin before finishing off with the syrup as sweetener. Both leftover pumpkin and the Homemade Pumpkin Spice Coffee Syrup should be kept in the refrigerator for up to 2 weeks. Enjoy!