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Easy Homemade Pumpkin Spice Coffee Syrup

Easy Homemade Pumpkin Spice Coffee Syrup Recipe - featured image
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This easy homemade pumpkin spice coffee syrup is made with simple pantry ingredients and takes just 15 minutes. It’s customizable, free of artificial ingredients, and makes your coffee taste like autumn in a cup.

Ingredients

Scale
  • 1 cup water (filtered if possible, but tap works fine)
  • 1 cup brown sugar, packed (light or dark)
  • 3 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon (Ceylon cinnamon preferred)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated is amazing)
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground allspice (optional)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)
  • 1 tablespoon maple syrup (optional, for extra depth)

Instructions

  1. Combine water and brown sugar in a small saucepan over medium heat. Whisk gently until the sugar dissolves completely, about 2-3 minutes.
  2. Add the pumpkin puree and whisk vigorously until smooth and no clumps remain.
  3. Stir in the cinnamon, ginger, nutmeg, cloves, and allspice (if using). Whisk until well combined.
  4. Increase heat to medium-high and bring the mixture to a gentle simmer (small bubbles breaking the surface, not a rolling boil).
  5. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until slightly thickened. For a thicker syrup, simmer up to 12 minutes.
  6. Remove from heat and stir in vanilla extract (if using) and a pinch of salt (if using).
  7. Optional but recommended: Strain the syrup through a fine-mesh strainer into a heat-safe bowl or directly into a storage jar to remove any pumpkin fibers or spice clumps.
  8. Let the syrup cool completely at room temperature, about 30-45 minutes. It will thicken as it cools.
  9. Transfer the cooled syrup to a clean glass jar with a tight-fitting lid and refrigerate.

Notes

Don’t skip straining to avoid stringy pumpkin fibers. Watch heat carefully to prevent burning. Use a wet pastry brush to brush down sugar crystals on the pan sides to prevent crystallization. Let syrup cool completely before tasting as hot syrup tastes thinner. Double the batch for longer use. Flavors meld and deepen after a day in the fridge. Store in an airtight container in the refrigerator for up to 3 weeks. Freeze in ice cube trays for up to 3 months.

Nutrition

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

Find it online: https://prismtaste.com/easy-homemade-pumpkin-spice-coffee-syrup-recipe/