I asked and you woot wooted. So here it is, my recipe for 4 Ingredient Pumpkin Spice Syrup.
When I posted my Vegan Pumpkin Spice Oatmeal recipe, I asked if you lovely friends wanted my recipe for a pumpkin spice latte, and to let me know by putting a “woot woot!” in the comments. I seriously have to do something like this again, because every time a “woot woot” came in, I laughed out loud.
There are a bajillion pumpkin spice latte recipes on the web (that’s a scientific fact), so I’m not exactly the first here, but I knew I wanted to do two things with this recipe:
- Make it as simple as possible. Some of the recipes I came across had too many ingredients or took too long to prepare.
- Make it as convenient as possible. While I am sure it’s delicious, simmering spices and pumpkin with milk every time you want a coffee seems a bit fussy to me. So I decided a syrup was the way to go. Just pour and stir straight into your coffee!
I just started tossing things in a pot until it tasted sensational, and then, tah dah! 4 Ingredient Pumpkin Spice Syrup to the rescue.
You know what I love about this stuff (other that being pumpkin spice bliss), it’s pretty quick and easy to make, and then you just have this marvellous thick syrup hanging around. You can stir it into a latte, or just into a regular coffee, but who said coffee is the only use?
Other uses for this syrup:
- Drizzle this sucker over pancakes
- Onto waffles
- Stir into porridge
- Over french toast
- Mix into hot chocolate
- Shake into a cocktail
- or pour directly into your mouth (yeah I’m classy like that).
Pumpkin spice everything here I come!
This is a simple one to make for sure. Just add everything to a small pot, whisk together and bring to a simmer for about 3 minutes. Pour the syrup through a fine mesh strainer, or a nut milk bag. (You may want to let it cool first if using a nut milk bag). This strains out the pulpiness and leaves you with perfect syrup. Done. Finito. Enjoy.
Stir about 1 tablespoon of syrup (or to taste), into your latte or coffee.
This syrup is super quick and easy to make. Stir it into coffee for an instant pumpkin spice latte, or drizzle it over pancakes, waffles, french toast, porridge, into a cocktail, hot chocolate, or anywhere your heart desires!
- 3/4 Cup Water
- 3/4 Cup Brown Sugar
- 1/4 Cup Pumpkin Purée
- 2 Teaspoons Pumpkin Pie Spice
- Add everything to a small pot, whisk together and bring to a simmer for about 3 minutes. Pour the syrup through a fine mesh strainer, or a nut milk bag. (You may want to let it cool first if using a nut milk bag). This strains out the pulpiness and leaves you with perfect syrup.
To make a pumpkin spice latte or coffee, simply stir 1 tablespoon of syrup, or to taste, into your latte or coffee.
Store in the fridge for about a week.
Bon Appetegan!
Sam.
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Another great thing about this recipe is that after I strain it, the solid ingredients leftover make for a tasty pumpkin butter.
Oh that’s a brilliant idea! Thanks for sharing, Kat 🙂
Love this syrup! I made it last year and again today with my leftover pumpkin. Better than any coffee shop! I love that it is only 4 ingredients and tastes divine. You rock!
Yay! Thrilled you love it so much 😀
Hi,
I’m going to make this later today I’m so excited. I was just wondering how do I store the syrup once it’s made? And how long till it expires. Thanks 🙂
I would store it in a bottle in the fridge, and it should keep for up to a month 🙂
Wonderful thank you 🙂
It’s that time of year again! You should republish this every year to refresh the date in search results. I have been looking at a ton of recipes for pumpkin spice latte syrup because I’m too lazy to get in the car and drive to get coffee every time a craving hits. This is the only recipe that inspires me to set down my very non-pumpkiny coffee long enough to actually get the pot out to give it a try. Fingers crossed!
Haha! I hope you enjoy the recipe 🙂
It turned out fantastic! I’m now a big fan. I decided there must be some use for the pulp after the liquid is strained. Seems a waste to throw it out? What do yo think about adding it to the batter for pancake, muffin and waffles? Using it like a spread for toast? It not unlike pumpkin butter.
So happy you enjoyed it! All of those ideas sound like great ways to use up the pulp 🙂
And that’s just what I did this morning. Made pancakes. Dumped all of the leftover pulp into the batter. They turned out really delicious. Tip: Since the leftover pulp is thick, you should make your batter on the thin side before pouring it in the pan. It helps the cake cook evenly so you don’t end up with a raw middle. 🙂
Wonderful!
Thanks for this easy and ‘pumpkiny’ recipe! I’ve seen many other pumpkin syrup recipes that have still very little pumpkin in them (or too much pumpkin so it would be way too thick!) but this one was perfect! I used coconut sugar instead of brown sugar because it’s what I had and it was delicious! I also simmered it a little longer and added 1 tsp vanilla to the strained syrup (so I guess that turned it into 5-ingredient pumpkin spice syrup… but it was still simple and delicious)!
Yay!!! So very happy you enjoyed it so much, Samantha! (Great name by the way 😉 )
My wife has made a pumpkin spice syrup before and it was one of my favorite things. It tastes amazing! I like that you have made this recipe as simple as possible and as convenient as possible by only using 4 ingredients. It seems like something I would be able to make and surprise my wife! Thanks for sharing it with us, I look forward to trying it.
What a lovely surprise! I hope you both love it 🙂
I made this syrup yesterday to drizzle on Vegan Pumpkin Scones…. took the scones and syrup to a friend and she was practically drinking the syrup! (I simmered it a few extra minutes to make it a little thicker). It’s so easy and so delicious!
Hahaha! Love it!! So thrilled you and your friend loved the syrup so much Donna 🙂
Looks so easy and wonderful! I am looking to give this as a gift, so a one week lifespan doesn’t really work. Do you think I can freeze it in individual portions in an ice cube tray? Then they can either cool down their coffee with it or nuke it until melted. Thanks for all your yummy recipes!!
Honestly, I think it will likely keep longer, I just didn’t want to get blamed for anything! Haha. Sugar is a natural preserver so it should last for a bit. If you understand proper canning technique you could do that, or freezing it does sound like it would work as well, but would cool down your coffee. Nuking it could work! Hope that helps 🙂
Ooohhh! Looks so yummy! I might just have to take up a coffee habit… haha. No I think I will make a almond milk steamer with pumpkin flavor. I could call it a pumpkin steamer.
Keep up the good work!
I give this a
Woot! Woot! and a Woot! Woot!
It’s yummy in tea as well! I appreciate your woots 🙂
Thanks for heeding our woot woots.
Haha you’re very welcome!
OMG ! thanks so much Sam for posting this. I am so going to make this syrup as soon as I get home (would it be bad to skip work this pm to do this) ! I’ve been looking for a simple pumpkin spice syrup, but everything seemed too complicated – coffee prep needs to be simple in my house 🙂
By the way, I don’t know if you get to choose who advertises on your page. But today I got the “premium carved turkey” sandwich from subway looking at me… Wrong audience… LOL
Haha! You’re very welcome Rachelle 🙂
It only takes 5 minutes to make, so you might not have much of an excuse I’m afraid…
As for the advertising, I can block people, but everyone sees different ads depending on their location etc. so it’s very difficult to catch all the bad ones! If you ever see an offending ad again, just send me the url it takes you to and I can have it blocked. 🙂
Just wondering if it’s possible to can or otherwise preserve this if I wanted to give some as gifts. Sounds really yummy!
Yes, absolutely, I would just follow proper canning techniques and you should be good to go. I found this video on how to can syrup which should help 🙂