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Best Homemade Pumpkin Spice Syrup Recipe (Copycat)

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This homemade pumpkin spice syrup is better than the coffee shop version—richer, more aromatic, and made with real ingredients. Perfect for coffee, pancakes, cocktails, and more, it comes together in under 20 minutes.

Ingredients

Scale
  • 1 cup water
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¼ cup pumpkin purée (100% pure, not pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • A tiny pinch of salt

Instructions

  1. Combine 1 cup water, 1 cup packed brown sugar, and ½ cup granulated sugar in a medium saucepan. Stir with a whisk and let sit for about 30 seconds to help the sugar start dissolving.
  2. Add ¼ cup pumpkin purée and whisk until most of the big clumps break up.
  3. Place the saucepan over medium heat and bring to a gentle simmer (small bubbles around the edges, not a rolling boil). Stir occasionally with the whisk. This takes about 3-4 minutes.
  4. Once simmering, whisk in 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and a tiny pinch of salt. Let simmer gently for 2 minutes, stirring occasionally.
  5. Remove from heat and stir in 1 teaspoon vanilla extract. Let the syrup sit in the pot for 5 minutes to allow flavors to meld.
  6. Place a fine-mesh strainer over a heat-safe bowl or directly over a funnel and jar. Slowly pour the syrup through the strainer to remove pumpkin fibers and spice sediment.
  7. Let the strained syrup cool to room temperature (about 30-45 minutes) before transferring to a jar.
  8. Once cool, pour the syrup into a clean glass jar using a funnel. Screw on the lid and store in the refrigerator for up to 3 weeks. Shake before each use.

Notes

Don’t boil the syrup—keep it at a gentle simmer to avoid thickening or burning. Straining is essential for a smooth texture. The syrup may look cloudy at first; just shake before use. For a clearer syrup, strain through a coffee filter or cheesecloth. Store in the refrigerator for up to 3 weeks. If the syrup crystallizes or thickens, microwave for 15-20 seconds and shake.

Nutrition

Keywords: pumpkin spice syrup, homemade syrup, copycat recipe, fall syrup, pumpkin spice, coffee syrup, easy syrup recipe

Find it online: https://twinkletaste.com/best-homemade-pumpkin-spice-syrup-recipe-copycat/