Pumpkin Pie Spice Coffee Syrup

When the leaves start turning, the mornings get crisp, and the sweaters come out of storage, there’s one drink we all start craving, pumpkin spice lattes. While it’s easy to pick one up from a coffee shop, making your own pumpkin pie spice coffee syrup at home is surprisingly simple, budget friendly, and absolutely delicious.

This homemade syrup gives you all the warm, cozy flavors of fall without the artificial aftertaste, plus you can customize it to be as sweet or spicy as you like. Best of all? You only need a handful of pantry staples to whip it up.

Whether you’re making a frothy pumpkin spice latte, stirring it into cold brew, or even drizzling it over pancakes, this syrup is going to be your new fall obsession.

Try another syrup recipe while you are here!

• Brown Sugar Syrup
• Vanilla Syrup
• Pistachio Syrup

Why Make Pumpkin Pie Spice Coffee Syrup at Home?

While store bought syrups are convenient, they often come with a high price tag and added preservatives. Making it yourself has some pretty great benefits:

• Fresh, natural flavor: You control the spices, sweetness, and ingredients.
• Budget-friendly: A big batch costs less than a single coffee shop latte.
• Customizable: Adjust the spice blend, sugar level, or even make it sugar-free.
• Multi-use: Perfect not just for coffee but for oatmeal, tea, baked goods, and more.

Ingredients You’ll Need

This recipe uses real pumpkin puree plus the classic pumpkin pie spice blend that makes fall taste like… well, fall. And just a few other simple ingredients

For the syrup:

• Water
• Brown sugar (light or dark, for a richer flavor)
• Granulated Sugar
• Pumpkin puree (not pumpkin pie filling)
• Pumpkin pie spice
• Vanilla extract

Step by Step Instructions

1. Combine and Heat

In a small saucepan, whisk together the water, brown sugar, granulated sugar, pumpkin puree, and pumpkin pie spice. Place over medium heat and bring just to a boil.

2. Stir and Simmer

Reduce the heat to low and let it gently simmer for about 5–7 minutes, stirring occasionally. This helps the flavors meld and ensures the sugar fully dissolves.

3. Add Vanilla

After the syrup has simmered for 5-7 minutes, remove it from the heat and stir in the vanilla extract.

4. Strain for Smoothness (Optional)

If you prefer a perfectly smooth syrup, pour it through a fine mesh strainer or cheesecloth to remove any pulp from the pumpkin puree. This step is optional.

5. Cool and Store

Let the syrup cool completely before transferring it to an airtight jar or bottle. Store in the refrigerator for up to two weeks. Shake before using, as the spices may settle.

Do I Have to Use Both Types of Sugar?

No, you do not have to use both types of sugar, you can use either. It just comes down to preference. I’ve seen people use all brown sugar and others use all granulated sugar so I just decided to use half of each. Whichever you decide to use, just make sure to use 1 cup in total.

How to Use Pumpkin Pie Spice Coffee Syrup

The beauty of this syrup is how versatile it is. Here are some delicious ways to enjoy it:

• Pumpkin Spice Latte: Add 1–2 tablespoons to freshly brewed coffee or espresso, top with steamed milk, and finish with whipped cream and a sprinkle of cinnamon.
• Iced Pumpkin Cold Brew: Stir into cold brew coffee, add a splash of milk, and enjoy over ice.
• Chai Latte Upgrade: Mix into chai tea lattes for extra warmth and spice.
• Fall Breakfasts: Drizzle over pancakes, waffles, or oatmeal for a seasonal touch.