This little bottle has been my secret all autumn — warm, spiced syrup that instantly turns plain coffee, pancakes or ice cream into something seasonal and delicious. I make a batch on Sunday and keep it in the fridge: it makes mornings feel that bit more special and it’s ridiculously handy when guests pop by.
Why it’s so good
The concentrated spice and pumpkin note makes every sip or spoonful taste rounded and autumnal without the work of blending fresh puree each time. It’s smooth, pours easily and balances sweet and spice so you can use it straight in drinks or drizzle it over desserts.
Serves & timings
Serves: Makes about 1½ cups (12 fl oz / 360 ml)
Prep time (active): 5 minutes
Cook time (active): 12 minutes
Additional passive time (cool/store): 30 minutes (chill)
Total time (approx): 50 minutes
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1 tbsp pumpkin-pie spice (store-bought or homemade blend)
- 1 tsp vanilla extract
- Pinch fine sea salt
- Optional: 1 tbsp dark rum or bourbon (stir in once cooled for an adult syrup)
Method
- In a small saucepan, whisk together the water, granulated sugar and light brown sugar. Heat over medium until the sugar dissolves and the mixture just comes to a simmer.
- Whisk in the pumpkin purée until fully combined (the mixture will look frothy at first). Add the pumpkin-pie spice and a pinch of salt. Simmer gently, stirring frequently, for 8–10 minutes.
- Remove from the heat and stir in the vanilla. Let the syrup cool for 5–10 minutes.
- Strain the syrup through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a heatproof jug — press gently on the solids to extract flavour, but discard the solids so the syrup is smooth.
- If using, stir in 1 tbsp rum or bourbon when the syrup has cooled. Transfer the syrup to a sterilised 12 fl oz bottle or jar, seal and chill. The syrup will thicken slightly as it cools.
Note on appearance and texture
This syrup is meant to be clear and glossy amber (similar to maple syrup). Straining removes solids and gives a smooth pour that mixes cleanly into drinks. If you prefer a pulpy, spoonable sauce for pancakes or ice cream, skip straining and use slightly more pumpkin purée — the texture will be thicker and more opaque.
10 ways to use this amazing syrup
- Pumpkin-Spice Latte — 1–2 tbsp syrup + 6–8 oz espresso + steamed milk.
- Cold Brew Float — 1 tbsp syrup + cold brew + splash oat milk.
- Cocktail — 1 oz syrup + 1.5 oz bourbon + soda + lemon twist.
- Pancake drizzle — warm syrup over pancakes + toasted pecans.
- Yogurt parfait — swirl into Greek yogurt + granola.
- Ice-cream sauce — warm slightly and pour over vanilla.
- Overnight oats — stir 1–2 tbsp into oats before chilling.
- Baked goods — swap 2–3 tbsp syrup for some sugar and liquid in quick breads.
- Salad glaze — a splash in vinaigrette for roasted squash salads.
- Sweet dip — mix with melted dark chocolate for a spiced dip.
Storage
- Refrigerate sealed for up to 2 weeks.
- Freeze in ice cube trays for single-serve portions; freeze solid then bag.
- Warm gently before using if the syrup has thickened in the fridge.
Estimated nutrition (per 1 tbsp — approximate)
Fat: 0.2 g
(Estimate — syrup is mostly sugar.)
Calories: 55 kcal
Carbohydrates: 14 g (sugars ~13 g)
Protein: 0.2 g
Irresistible Pumpkin-Spice Syrup — Use It In 10 Ways
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Ingredients
Method
- In a small saucepan, whisk together the water, granulated sugar and light brown sugar. Heat over medium until the sugar dissolves and the mixture just comes to a simmer.
- Whisk in the pumpkin purée until fully combined (the mixture will look frothy at first). Add the pumpkin-pie spice and a pinch of salt. Simmer gently, stirring frequently, for 8–10 minutes.
- Remove from the heat and stir in the vanilla. Let the syrup cool for 5–10 minutes.
- Strain the syrup through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a heatproof jug — press gently on the solids to extract flavour, but discard the solids so the syrup is smooth.
- If using, stir in 1 tbsp rum or bourbon when the syrup has cooled. Transfer the syrup to a sterilised 12 fl oz bottle or jar, seal and chill. The syrup will thicken slightly as it cools.
Nutrition
Notes
- Pumpkin-Spice Latte — 1–2 tbsp syrup + 6–8 oz espresso + steamed milk.
- Cold Brew Float — 1 tbsp syrup + cold brew + splash oat milk.
- Cocktail — 1 oz syrup + 1.5 oz bourbon + soda + lemon twist.
- Pancake drizzle — warm syrup over pancakes + toasted pecans.
- Yogurt parfait — swirl into Greek yogurt + granola.
- Ice-cream sauce — warm slightly and pour over vanilla.
- Overnight oats — stir 1–2 tbsp into oats before chilling.
- Baked goods — swap 2–3 tbsp syrup for some sugar and liquid in quick breads.
- Salad glaze — a splash in vinaigrette for roasted squash salads.
- Sweet dip — mix with melted dark chocolate for a spiced dip
Storage
- Refrigerate sealed for up to 2 weeks.
- Freeze in ice cube trays for single-serve portions; freeze solid then bag.
- Warm gently before using if the syrup has thickened in the fridge.
