Pumpkin spice syrup


Makes: about 10 oz


  • 1 cup water
  • 1 cup sugar
  • 1/4 cup pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract


  1. Combine the first 4 ingredients in a medium saucepan on medium-high heat. Bring to a boil. Lower heat to a simmer and continue to cook for 5 minutes or until thickened, whisking frequently. Remove from heat and cool completely.
  2. If you wish, you can strain the mixture using a fine mesh strainer. Stir in vanilla extract. Store in fridge until ready to use.

Note: I store my syrup in a mason jar and always shake before use. It thickens more during refrigeration.

I add about 1-2 tsp of syrup to my coffee or latte and find that is just the right amount of pumpkin flavor. If you’re looking for a certain cafe copycat, this isn’t the syrup you’re looking for. My recipe is more natural and actually contains pumpkin. And you can enjoy it ANY time of year!

This syrup can also be used for pancakes and waffles.

*The original recipe first appeared on my vegan food blog.

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2 Comments on “Pumpkin spice syrup” »
  1. Great recipe, would love trying it Lisa :)
    Sonali recently posted…SoapWorks India Chocolate Fudge – Cocoa Butter ReviewMy Profile

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Welcome to Midwest Glam! My name is Lisa Marie and this is where I blog about all things beauty, food, and photography. While I mainly focus on beauty topics, I do weekly photography posts as well as the occasional recipe. Thank you so much for visiting!







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