I never thought I’d be the type of person to make my own coffee syrups at home. For years, I just accepted that good pumpkin spice lattes meant a trip to Starbucks and spending five bucks every time I wanted that perfect fall flavor.
But then I did the math on how much we were spending on coffee shop drinks during pumpkin spice season. Let’s just say it was enough to make me seriously consider learning to make my own. Turns out, creating that same sweet, spiced syrup at home is way easier than I expected—and it tastes just as good as the real thing.

Why You’ll Love This Pumpkin Spice Syrup
- Budget-friendly copycat – Skip the expensive coffee shop prices and make your own pumpkin spice syrup at home for a fraction of the cost.
- Quick and easy – This syrup comes together in just 10-20 minutes with simple ingredients you probably already have in your pantry.
- Customizable flavor – You can adjust the sweetness and spice level to your taste, plus add maple syrup for extra richness if you want.
- Multiple uses – Use it in coffee, lattes, pancakes, oatmeal, or even drizzle over ice cream – the possibilities are endless.
- Real pumpkin flavor – Made with actual pumpkin puree and pumpkin pie spice, you get that authentic fall taste without artificial flavors.
What Kind of Sugar Should I Use?
You can use either regular white sugar or brown sugar for this pumpkin spice syrup, and both will give you great results. White sugar creates a cleaner, sweeter flavor that lets the pumpkin spice really shine through, while brown sugar adds a deeper, more caramel-like taste that pairs beautifully with the warm spices. If you want something that tastes closer to the original Starbucks version, stick with white sugar. But if you’re looking for a richer, more homemade flavor, brown sugar is the way to go – just keep in mind it will make your syrup a bit darker in color.

Options for Substitutions
This syrup recipe is pretty forgiving when it comes to swaps – here’s what you can try:
- Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own by mixing 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves. You can also use just cinnamon if that’s all you have on hand.
- Pumpkin puree: This is really the star of the show, so I wouldn’t skip it. But if you’re in a pinch, you could try sweet potato puree instead – just make sure it’s plain, not the seasoned kind.
- Sugar: Brown sugar gives a deeper, more caramel-like flavor, but white sugar works perfectly fine. You could also try coconut sugar or even honey (use ¾ cup honey instead of 1 cup sugar).
- Vanilla extract: Vanilla paste or even vanilla bean scrapings work great here. In a pinch, you could skip it entirely, though you’ll miss some of that warm flavor.
- Maple syrup: This is totally optional, but if you want that extra fall flavor and don’t have maple syrup, try a tablespoon of brown butter or even a touch of molasses.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pumpkin spice syrup is adding the pumpkin puree too early or at too high heat, which can cause it to clump and create an unpleasant grainy texture – always add it after the sugar has dissolved and keep the heat at medium-low.
Another common error is not straining the finished syrup, which leaves behind spice particles and pumpkin bits that can settle at the bottom of your drinks.
To get the best flavor, toast your pumpkin pie spice in a dry pan for about 30 seconds before adding it to the mixture, and make sure to simmer the syrup for at least 5 minutes to allow all the flavors to meld together properly.
Store your syrup in the refrigerator for up to two weeks, and always give it a good stir before using since the ingredients can separate over time.

What to Serve With Pumpkin Spice Syrup?
This homemade pumpkin spice syrup is perfect for stirring into your morning coffee or latte to get that cozy fall flavor without the coffee shop price tag. You can also drizzle it over pancakes, waffles, or French toast for a seasonal breakfast treat that tastes like autumn on a plate. It’s amazing mixed into hot chocolate or chai tea for a warming drink on chilly days, and you can even add a splash to vanilla ice cream or yogurt for a quick dessert. Don’t forget to try it in smoothies or milkshakes – just a tablespoon or two will give you that perfect pumpkin spice kick!
Storage Instructions
Refrigerate: This homemade pumpkin spice syrup keeps perfectly in the fridge for up to 2 weeks when stored in a clean glass jar or airtight container. I like to use mason jars because they’re easy to pour from and you can see exactly how much syrup you have left for your morning coffee routine.
Freeze: You can freeze this syrup in ice cube trays for individual portions that last up to 3 months. Once frozen solid, pop the cubes into a freezer bag and just grab one or two whenever you want to add some pumpkin spice magic to your drinks.
Use: The syrup is ready to use straight from the fridge – just give it a good stir since it might separate a little. If it gets too thick after being chilled, you can warm it gently in the microwave for 10-15 seconds to make it easier to pour into your coffee or latte.
Preparation Time | 5-10 minutes |
Cooking Time | 5-10 minutes |
Total Time | 10-20 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 750-800
- Protein: 0-1 g
- Fat: 0-1 g
- Carbohydrates: 195-205 g
Ingredients
- 1 cup filtered water
- 1 cup granulated or brown sugar
- 2 tbsp canned pumpkin
- 1 tbsp pumpkin pie spice blend
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup (optional)
- 1 cinnamon stick (optional)
Step 1: Combine Ingredients in Saucepan
- 1 cup filtered water
- 1 cup granulated or brown sugar
- 2 tbsp canned pumpkin
- 1 tbsp pumpkin pie spice blend
In a medium saucepan, combine the filtered water, granulated or brown sugar, canned pumpkin, and pumpkin pie spice blend.
Stir well until the sugar has dissolved and the mixture is evenly combined.
Step 2: Simmer the Mixture
Heat the saucepan over medium heat and bring the mixture to a gentle simmer.
Let it simmer for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
Take care not to allow the mixture to boil; it should only gently simmer so the sugar fully dissolves and the spices infuse.
Step 3: Add Vanilla and Maple Syrup (Optional)
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup (optional)
- 1 cinnamon stick (optional)
Remove the saucepan from heat.
Stir in the pure vanilla extract.
If desired, add the maple syrup and cinnamon stick for extra richness and depth of flavor.
I like to add the cinnamon stick at this stage and let it steep for a few minutes for a lovely warm spice note, but this is entirely optional.
Step 4: Strain and Cool the Syrup
For a smoother texture, strain the syrup through a fine mesh strainer to remove any pumpkin solids and spice residue.
This step is optional—if you prefer a more rustic syrup, skip the straining.
Allow the syrup to cool to room temperature before transferring it to a container.
Step 5: Store and Use the Pumpkin Spice Syrup
Transfer the cooled syrup to an airtight container or jar and refrigerate.
The syrup will keep for up to two weeks.
Before each use, shake or stir well, as the spices and pumpkin may settle or the syrup may thicken over time.
This syrup is delicious not only in coffee and lattes, but also drizzled over pancakes, waffles, or your favorite desserts!