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
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.
If you enjoyed this recipe you might also like:
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!!