A flip-top glass bottle filled with pumpkin spice syrup sits among decorative pumpkins, cinnamon sticks, and whole star anise.
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A while back, I was experimenting with how to infuse pumpkin spice flavor into all my favorite foods (like coffee, cocktails, and pancakes), and I landed on this beautiful, flavorful, sweet Pumpkin Spice Syrup!

This versatile simple syrup is now a staple in our house every fall, and it will be in your home, too. It’s a breeze to make, and you’ll be amazed at all the ways you can use this syrup to add the flavors of fall to all of your favorite foods. We love it to make easy pumpkin drinks, pumpkin pancakes, and more!

Does pumpkin spice come from pumpkins?

Despite what the name may lead you to believe, there is no actual pumpkin in most foods labeled as “pumpkin spice.” Instead, that title usually means something is flavored with cinnamon, nutmeg, cloves, and sometimes ginger and/or allspice—you know, the spices that you use in a pumpkin pie!

Close-up of a hand pouring pumpkin spice syrup into large glass pitcher of pumpkin pie sangria.

Is there pumpkin in this pumpkin spice syrup?

Unlike a lot of those pumpkin-less pumpkin spice foods, this syrup really does contain pumpkin! I used homemade pumpkin puree, but the canned stuff will work just fine, too!

Where can I use pumpkin spice syrup?

You should probably ask instead where you CAN’T use pumpkin spice syrup, because this stuff is super versatile. Here are just a few of our favorite ideas:

Close-up of a glass, flip-top bottle of pumpkin spice syrup labeled with masking tape.

How long will this syrup last in the fridge?

Stashed in the fridge, this syrup will last at least 10-14 days. It might last longer, but we’ve never gotten that far to test it out! It’s so good, we just keep reaching for it.

Do you have other pumpkin drinks I can try?

We sure do! Check these out:

 
A flip-top glass bottle filled with pumpkin spice syrup sits among decorative pumpkins, cinnamon sticks, and whole star anise.

Pumpkin Spice Syrup Recipe

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes

Add the flavor of fall to your coffee, pancakes, and cocktails using this homemade Pumpkin Spice Syrup! Whip up a batch and keep it stashed in the fridge.

Ingredients

  • 1/2 cup pure pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup maple syrup
  • 3/4 cup water
  • 1 teaspoon pumpkin pie spice (see notes to make your own)

Instructions

  1. Combine all syrup ingredients in a small saucepan over medium high heat. Bring to a simmer, stirring frequently, until smooth and the sugar is dissolved—about 3 minutes. Remove from heat and chill.

Notes

  • To make your own pumpkin pie spice, combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg. Use 1 teaspoon of this mixture in the pumpkin pie syrup.

Nutrition Information:
Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 53Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

© Cassie Johnston
Cuisine: American / Category: Drinks

Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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13 Comments

  2. Hey, I found your blog from Spark People. Did you know you can get powdered buttermilk in a can that works absolutely perfectly for recipes like this? You can mix it in with the dry ingredients and then you’ll only have to add water and egg! That’s how I make my pancakes!

    Reply

    1. They came from a little farm store in Washington, Indiana. I don’t think I’ve ever seen them in a big name store. But they are awesome!

      Reply

  5. yummo!! my breakfast (at around 4 am) was toast with peanut butter, oj, milk and tea (with pumpkin spice creamer…so not a total bore)…then off to work for 12 hours…fun!

    Reply

  6. Oh my gosh, that syrup. I need to try that.

    Your breakfast puts mine to shame this morning (oatmeal with bananas and cinnamon and almonds). I wanted to make pumpkin pancakes, but by the time I got out of bed, took the dogs for a walk, organized some baby stuff, I was too hungry to wait. 🙂

    Reply

        1. Highly recommended! And my sister told me that she doesn’t use buttermilk, just 1 cup of milk + 1 tablespoon of vinegar as a substitute.

          Reply