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.
4 Ingredient Pumpkin Spice Syrup
My Notes:
Ingredients
- ¾ Cup Water
- ¾ Cup Brown Sugar
- ¼ Cup Pumpkin Purée
- 2 Teaspoons Pumpkin Pie Spice
Instructions
- 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.
Notes
Store in the fridge for about a week.
Nutrition
Bon Appetegan!
Sam.
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Meg says
I've made this syrup for several pumpkin-spice seasons running and I *love* it. Usually I stir it into coffee and add my favorite soy creamer. This year, with my new stove-top espresso maker and an amazing little handheld frother I tried something new: frothing cold soy milk with several tablespoons of the PS syrup and pouring that slightly sweet pumpkiny froth into my espresso. DELICIOUS! I'm hooked. Now I don't have to be envious of a certain Seattle-based coffee chain's "pumpkin cream" -- I just make a superior version at home. Thanks for another fab recipe, Sam. 🙂
Rachel Willcox says
The taste of autumn! I love this syrup! I use it for making pumpkin spice lattes, which I do with oat milk, instant coffee, and my amazing hot chocolate shaker to froth it up. YUM!
John says
Does the amount of sugar in the syrup preserve it at room temperature or should it be refrigerated?
Sam Turnbull says
It should be refrigerated 🙂
Shannon says
I think I turned my back and it appears really thick trying to go thru the screen I am using. Saving the pulpiness as a pumpkin spice spread for zucchini bread or. Toast like apple butter. Turning my lemons into lemonade so to speak.
Breanna says
I made it! Super easy but feel like I did something wrong? It was really thick and didn’t mix well into my coffee. I could taste it and tasted it before I put in my coffee and was so delicious so upset I did something wrong! Any suggestions on how to fix? I am going to try again!
Sam Turnbull says
Hi Breanna, it sounds like you might have cooked it a little long so it got too thick. next time cook it a little less. Also, did you strain it? If you don't strain it, it will be a little thick. Hope that helps!
Breanna says
Thanks! This helps a lot! I may need a different way to strain it as well.
Janet says
Enjoying my Latte as I write
I made double!it is delish thank you for sharing
Sam Turnbull says
You're most welcome Janet!
Brie says
Pumpkin spice is back at Starbucks and I was just reminded of this recipe again. I’ve made this probably 5 or 6 years in a row now and love it so much.
Becca says
Hi! I am super excited to make this but before I do I wanted to know how to safely store it?
Charlotte says
Great simple recipe!! I made my own pumpkin puree as it's not available in my local shops. It still worked great and I will be making everything pumpkin spiced all week 🙂
Sam Turnbull says
Wonderful!!
Barbara says
I made pumpkin puree and pumpkin butter, and was wondering what I could do with the liquid from draining the puree, so this is great!
I did simmer the liquid down first, and simmer the mix longer to get it to syupy stage. It might have been faster if I’d added some of the puree back, but it’s still simple. Oh, and I added some cardomon to the spice mix.
Andrew K says
Can I use canned pumpkin pie filling as a substitute?
Barbara says
Hey, Andrew, I think pie filling will have spices, sugar, and thickener already added, so I’ guess you’d need to adjust the spice amounts at least. Most recipes with pumpkin say not to sub pie filling, but this is such a small amount it might be okay?
Christine says
Just made this and was very reminiscent of Starbuck's pumpkin spice latte, which I think is characterized by its deep caramel flavor I do love me my fall spices - so I may add a bit of cardamom and a few cloves in there the next time I make this... but there will definitely be a next time. 😉
Sam Turnbull says
So happy you enjoyed!!
Nathalie says
A great recipe! I just made it this morning before work, but without the pumpkin added in. They don't sell canned pumpkin here in grocery stores so I either have to slaughter one myself, or buy a very expensive can from an expat store, and neither was in the cards before starting work this morning 😉 ...But without it still makes for a lovely spiced syrup! I prefer this over Starbucks, it's way more balanced. The relatively high water content for a caramel gives it a great consistency without being too sweet (I often find coffeestore bought too sweet even when I ask for fewer pumps). It makes for a lovely, balanced, warming oatmilk latte. Yum! Thank you!
Jonatan says
Maybe it´s just me who is used to Starbucks artificial pumpkin spice flavouring but I made this recipe and doesn't it both taste and smell a lot like gingerbread? I tried to make pancakes with some of the syrup and it smelled and tasted like some kind of gingerbread cake, I´m not implying that it´s something wrong with the recipe, I´m just wondering if it´s supposed to taste like that or id I did something wrong? 🙂
Sam Turnbull says
Hi Jonatan, pumpkin pie spice (or a similar combination of spices) is also used in gingerbread along with molasses. So it is similar, but not the same. Hope that helps!
Kris says
This was excellent! I skipped the straining and just added it to my coffee as is. It was so good! Thank you for this recipe!!
Sam Turnbull says
Thrilled you enjoyed it so much, Kris 🙂
Harmony says
I love the recipe, I did add 1 tablespoon of cornstarch to thicken it.
Sam Turnbull says
So happy you enjoyed!
Sally says
Ahhh, good thinking!
Debra Pettibone says
I am diabetic and can’t do the sugar. However, I normally sweeten my coffee and tea with pure stevia extract. Can this recipe be made WITHOUT the sugar and then just use my stevia each time I make my latte?
Sam Turnbull says
I'm not an expert in sugar-free cooking, so I would recommend checking out this guide to help you. Enjoy!
Debra Pettibone says
Thanks!
Harmony says
Yes, you can use stevia, just add a little cornstarch to thicken the syrup.
Cindy says
i know they have sugar free brown sugar that maybe you can replace it with...
Kat says
Another great thing about this recipe is that after I strain it, the solid ingredients leftover make for a tasty pumpkin butter.
Sam Turnbull says
Oh that's a brilliant idea! Thanks for sharing, Kat 🙂
KLS says
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!
Sam Turnbull says
Yay! Thrilled you love it so much 😀
Jayne says
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 🙂
Sam Turnbull says
I would store it in a bottle in the fridge, and it should keep for up to a month 🙂
Jayne says
Wonderful thank you 🙂
Pumpkin Head says
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!
Sam Turnbull says
Haha! I hope you enjoy the recipe 🙂
Pumpkin Head says
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.
Sam Turnbull says
So happy you enjoyed it! All of those ideas sound like great ways to use up the pulp 🙂
Pumpkin Head says
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. 🙂
Sam Turnbull says
Wonderful!
Samantha says
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)!
Sam Turnbull says
Yay!!! So very happy you enjoyed it so much, Samantha! (Great name by the way 😉 )
Sue says
Late to the party but this P.S syrup is to die for! I used the pumpkin butter (left over pulp) on pumpkin spice pancakes this am! It was to die for... hubby loved! I used coconut sugar for the sweetener. I hope the syrup firms up I didn't think it was gonna be that liquid-y to start? Does it firm in fridge? Bravo recipe I just shared it with another pumpkin lover!
Ronny Howard says
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.
Sam Turnbull says
What a lovely surprise! I hope you both love it 🙂
Donna says
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!
Sam Turnbull says
Hahaha! Love it!! So thrilled you and your friend loved the syrup so much Donna 🙂
Nancy Curott says
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!!
Sam Turnbull says
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 🙂
Delia says
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!
Sam Turnbull says
It's yummy in tea as well! I appreciate your woots 🙂
Bethery says
Thanks for heeding our woot woots.
Sam Turnbull says
Haha you're very welcome!
Rachelle says
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
Sam Turnbull says
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. 🙂
Catrin Thorp says
Just wondering if it's possible to can or otherwise preserve this if I wanted to give some as gifts. Sounds really yummy!
Sam Turnbull says
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 🙂