Making homemade pumpkin spice syrup is easy and delicious. It’s the perfect addition to your homemade pumpkin spice latte.
Elsie and I have an inside joke about what we call the “pumpkin spice latte effect.” It’s our theory that right around the beginning of September, everybody gets a little bit nicer/more considerate/happy. Us included.
We are for SURE affected by the PSL effect. So, of course, making your own pumpkin spice syrup at home is a great way to take advantage of this good vibes effect. And in case you need here’s how to make the best latte recipe at home with or without an espresso machine.
Related: Pumpkin Spice Latte, Pumpkin Cream Cold Brew, Simple Syrup Recipe, Apple Crisp Macchiato and Pumpkin Smoothie.
I love to try coffee from just about anywhere, but I’m not above getting excited about PSL day at Starbucks! And, I think on a “deeper” level, somehow PSL day reminds us all that fall is in full swing.
Here in southern Missouri, that means cooler weather, hay rides, hot chocolate, apple picking, pumpkin carving, hot cider, layered clothing, and (most importantly) the holidays are on their way.
I LOVE how this pumpkin spice syrup recipe turned out. I may have to make this a new tradition every year and create my own pumpkin spice latte effect. 🙂 Here’s my recipe, but feel free to adjust the spices to your own liking.
Pumpkin Spice Syrup Ingredients
2 cups water
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon or 4-5 cinnamon sticks (I used half cinnamon and half cinnamon sticks)
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves (I go easy on the cloves, because I think they are such a strong flavor)
4 heaping tablespoons of pumpkin puree
How to make Pumpkin Spice Syrup
In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).
Be sure to give the syrup a good shake before reusing.
Combine the coffee, psl syrup, and hot milk and enjoy!
I have a little home espresso maker that I got for Christmas last year, so I use that to make homemade lattes or Americanos. As you can see by my (lack of) latte art, I am no barista. But, the syrup is really what makes this drink!
If you don’t have a home espresso maker, just brew some (really) strong coffee and heat some milk in a pot over medium/high heat. Once it’s hot, use a whisk to incorporate air, creating foam.
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Ingredients
- 2 cups water
- 1 ½ cups sugar
- ½ cup brown sugar (packed )
- 1 teaspoon cinnamon or 4-5 cinnamon sticks (I used half cinnamon and half cinnamon sticks)
- ½ teaspoon nutmeg
- ½ teaspoon ginger (ground)
- ½ teaspoon ground cloves (I go easy on the cloves, because I think they are such a strong flavor)
- 4 heaping tablespoons pumpkin puree (be sure to use puree, not pumpkin pie filling)
Instructions
- In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).
- Strain the mixture through a fine mesh strainer and store in an airtight container. You can keep unused syrup in the refrigerator for up to two weeks. Be sure to give the syrup a good shake before reusing.
This was so good! The second time I made it, I subbed 1/2 cup maple syrup for 1/2 cup white sugar and it tasted fantastic! As Natalie suggested, I added a bit of vanilla as well. I’m a huge cardamom fan so I added a 1/2 tsp. too. This recipe is customizable, but delish as is. Thanks for sharing!
Excited to try this. For some reason, I can’t seem to duplicate the flavor from Sbux psl using the 2 popular syrups out there. Something missing. Now just need to find cinnamon sticks!
Not only does this taste great (and no synthetic flavors at all…bonus!) but it made my house smell divine! I made some changes- cut the recipe in half to start because I knew I wouldn’t use it all before the 2 week expiration; after that, I cut the white sugar by 1/4 c, added 3/4 tsp vanilla and added 1/2 tsp of pumpkin spice seasoning (in addition to individual spices). I don’t mind that it’s super liquidy (and I did not strain). Flavor is simple and delish! FYI, I needed 3 tbsp of “syrup” to make my 8oz, double (decaf) shot, whole milk latte taste like pumpkin spice. I topped my foam with a few sprinkles of pumpkin spice.
Made this over the weekend. Amazing over ice cream! Also delicious in my morning coffee. Definitely a lot of sugar, so I don’t use a lot at any one time and I still get
lots of flavor. If you want it a bit thicker, you could cook it longer I would think. I don’t mind it on the thinner side.
Delicious, but when I used a fine mesh strainer, I strained out all the pumpkin and the syrup was very watery. Do you have to strain it?
You don’t have to. I prefer a syrup that fully incorporates into my coffee / latte BUT I’ve had many from coffee shops that has a bit of sediment at the bottom when I’m done and it’s still delicious.
Thank you!! I’m trying this recipe out today. Hope it works out 🙂
Pumpkin spice instead of the other spices above; 1 tsp of pumpkin spice due to cinnamon and other items that where 1/2 tsp’s that makes up pumpkin spice
Divine. Thanks for this!
Yum!
Love making this to add to my coffee, it’s way better than the Starbucks stuff!
Yum! Still not tired of pumpkin spice everything, lol. This syrup is easy to make and a great way to change up my coffee in the morning!
Hiii Im very excited to try this recipe! just wondering, do you know how long it last on the fridge?? Thank you so much
I think it will be fine for two weeks at least.
YUM! This is what my basic B cozy fall dreams are made of! 🎃
With the leftover pumpkin puree I like to make pumpkin oat muffins or pumpkin banana dog treats!
So good! Any ideas about what to do with the left over puree? It was so tasty, I felt bad throwing it away.
Bake some yummy pumpkin cookies. Jus don’t eat them all in 2 days like I did…
Just wondering is I could freeze in ice cube trays?
Yes, for sure
I just made this and it’s delicious. Can’t wait to add it to my morning coffee
hey, just wondering why you’re not supposed to boil it and what happens if you let it boil?
If it comes to a boil that’s OK, it doesn’t ruin it. But if it does just reduce the heat. Boiling sugar for periods can thicken or even harden the mixture if it gets too hot. That’s how hard candy is made, by heating sugar to certain temperatures.
How much syrup do you use for one cup?
Hi! The amount of syrup you use it up to you (to taste), but “one pump” is equal to a half tablespoon. 🙂
I added some vanilla and doubled the pumpkin! Did heaping measurements for each spice, and it turned out amazing! I do wish it ended up a bit thicker, though (:
just add less water next time. i used half a cup less. but i also cut back on the white sugar. lots of room to tweak. i love the idea of adding vanilla! thanks!
Yum! definitely trying this!
Nice recipe! I am always looking for some nice fall/Halloween flavors…even in the middle of Summer 🌞