Irresistible Pumpkin-Spice Syrup — Use It In 10 Ways

Ella Cooks

Irresistible Pumpkin-Spice Syrup — Use It In 10 Ways

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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.

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Prep Time 5

Cook Time 12

Cool Time 30

Servings: 12 floz

Course: Drinks

Calories: 55

Ingredients Method Nutrition Notes

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.

Nutrition

Calories: 55kcalCarbohydrates: 14gProtein: 0.2gFat: 0.2gSugar: 13g

Notes

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

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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.

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