Pumpkin Spice Syrup Recipe

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.

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.

Make your own pumpkin spice latte syrupPSL Homemade PSL Syrup

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

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).

How to make pumpkin spice latte at home!Strain the mixture through a fine mesh strainer and store in an airtight container. You can keep the unused syrup in the refrigerator for up to two weeks.

Be sure to give the syrup a good shake before reusing.

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.

Combine the coffee, syrup and hot milk. It’s not exactly a latte, but it’s pretty good. 🙂 Enjoy! xo. Emma

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5 from 1 vote

Homemade PSL Syrup

the best at-home PSL syrup recipe
Course Drinks
Cuisine American
Keyword PSL syrup, Pumpkin spice latte syrup
Author Emma Chapman


  • 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


  • 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.
  • I just made it(I may or may not have added more pumpkin puree..Shh!) and was impatient to try it until tomorrow(it is way too late for coffee) and really wanted something cold, so I made myself a pumpkin spice “creme frappe” YUM!

    2-3TB PSL syrup + 1C milk + ice + blender

    can’t wait to add espresso to this for breakfast! Thank you<3

  • Do you keep it refrigerated?

    Im wondering how long it will last?

    I want to make it for my friends for Christmas!

    • 5 stars
      I do, but I’m not sure if it’s totally necessary. Since it has a fairly high sugar content it would probably be shelf stable (especially refrigerated) for a long time. I’m not a food scientist, but I would keep this just as long as I would any simple syrup.

  • Me too! It’s so pathetic but I even remember the first one I had … 10 years ago … I’m kinda embarrassed to even admit that actually. 😉

  • This is genius. I recently discovered I have non-Celiacs gluten intolerance and even though the PSL doesn’t inherently have gluten, Starbucks can’t guarantee there won’t be cross-contamination during prep. I’m super sensitive even to trace cross-contamination so I LOVE that I can now make a yummy PSL safely at home thanks to this recipe. 🙂

  • I made a batch of syrup last week and loved it! Ran out of it this morning, so had to buy the original PSL at Starbucks……and I like your version better! Thanks so much for the recipe 🙂

  • Holy moly! You girls have just made my year!! We still don’t have PSLs in the UK until mid October so I’m super excited about this!! I recently got back from my honeymoon in San Diego & Palm Springs and just had to get a large PSL at the airport haha!

    Thank you for sharing!! 😀


  • Very excited to try this in my coffee. Just finished separating the solids from the syrup. I had a lot of solids left since I went overboard with the pumpkin so I think I’ll refrigerate it and try it on biscuits like pumpkin butter. A quick taste test tells me it is delicious.

  • We had a make your own ice cream sundae get-together at the end of the summer that was a lot of fun so, I wanted to come up with a “fall” ice cream sundae for the new season. With all the talk of PSL’s going around I thought a pumpkin spice latte ice cream sundae would be perfect. I used your syrup recipe to drizzle over the ice cream and it was delicious. I think it would be amazing on pancakes too! Thanks

  • I made milkshakes with this last night at our church’s Snack Shack. This syrup mixed with vanilla or butter pecan ice cream makes an AMAZING milkshake!!!

  • This is so good!! I’m living in Japan right now and their pumpkins are a bit sweeter so I cut down the sugar. I love this! It is nice to have a taste of home.

  • I wanted to post this here because I had been curious about the ratios of this recipe as well! I finally just did some research, and found this; here is a very similar recipe, but the author discloses the amount used to make a latte [about 2 tablespoons of syrup & 5-6 oz of steamed milk] http://www.annies-eats.com/2011/10/03/diy-pumpkin-spice-syrup-for-pumpkin-spice-lattes/ ..

    Another recipe I found suggests using PSL syrup with half&half to make your own pumpkin spice creamer for regular coffee [use one part syrup to one part half&half]. Hope this was helpful!

  • Haha you are so right. There is something about the start of Fall that makes people nicer. It’s the start of a new season and people haven’t started to holiday stress quite yet.

    I can’t wait to try this recipe!


  • YUM! I need to invest in an espresso machine. The Caribou Coffee near my office that recently closed told me their pumpkin chai was made with pumpkin puree… they must have stolen your idea!

  • Yum! I can’t get PSLs where I live in France, but I can definitely make this! I’ll be taking some to work too to share the PSL effect with France!

  • I tried this yesterday because Starbucks doesn’t offer PSL in germany. And after I made some adjustments (cups vs ml and grams ;)) I got a very nice sirup! Unfortunately we only have a coffee machine so I try to make some café au lait and added sirup. SO GOOD! Thanks for the recipe! http://instagram.com/p/eXezh_oD24/#

  • My immediate thought upon reading this post was “I love them!” Pumpkin Spice Lattes only popped up in London last year, and for a much shorter period of time than in the US. I think they taste like cosy autumn, and I’m so excited to try this at home version! Thanks!

  • Sounds great!

    One question: how do you prepare “pumpkin puree”? (Like, where do you find the ingredient in the grocery store?) Thank you 🙂

  • I love that you posted a recipe for PSL syrup. I just can’t drink the PSLs at Starbucks – they have a weird after-taste that I just can’t get over. However, I love the idea of making PSLs at home – yum!

  • I’m a non-coffee-drinker as well, and my hubby prefers his coffee unadulterated, but I might have to think of another way to use this – as an Australian I’ve never tried pumpkin-spiced anything (except pumpkin pie), but I’d love to give it a go.

  • So I had to try this immediately! It is awesome! All the goodness with out the high price. Thanks soooo much for posting this you guys are great!

  • Ohhhhh! My husband made me something similar to this for me last year! It was amazing! I’m not going to lie though, I totally thought he did something wrong because it separated. I can’t wait for it this year, it has just finally gotten cool enough for me to switch back to hot coffee drinks. p.s. I just love love love your blog!

  • Lovely! Might try freezing in an ice cube tray so I can spread it out over longer than 2 weeks.

    Re: Mary’s question about pumpkin chai latte: I’d add cardamom and ginger 🙂

  • You are so right ! Pumpkin spice lattes just make me happy .. and its not even just drinking them … it’s just the season in general 🙂 Great post


  • Ah yes finally PSL season!!! This starts my favorite time of year: crisp mornings, crunchy leaves, log fires, candles and PSLs!! I’m now getting into all things pumpkiny!!

  • move over @starbucks this is such a great alternative to have PSL at home!!! love it!

  • Wow! Definitely giving this a try! Also, totally agree with the PSL effect. This time of year makes everyone a bit, well, nicer! 🙂

    Eve & Faye x
    Sugar Spun Sisters – A blog about cosmetics, clothes & coeliac disease

  • Yum! It’s so hard to find really good pumpkin spiced lattes here in Sydney so I might just give this one a try at home! 🙂

  • Ah! that’s so cool :))
    I really want to try, can’t wait to move to my new home and try all the things here!


  • Cannot WAIT to try this! Looks so good! Thank you for sharing! I can’t be going to Starbucks everyday!

  • It seems so nice for me because there are so many cinnamon in Sri Lanka and Starbucks are so much expensive for Sri Lankan Rupees. I should ask from mom and make it together!

  • Yay!! This looks freaking awesome! Thanks for sharing. Can’t wait to mix some up.

  • What a fun idea! So excited to try this recipe, and a pile of other pumpkin recipes that are building.

  • Oh man, I would be in so much trouble if I had an espresso machine at home. This looks so good.


  • I work at SBUX, and to ease your mind not all the SBUX syrups have dairy, just the thicker ones. IE the mocha, white mocha, psl, and caramel brûlée. Hope that helps.

  • OMG I love you guys for this post. Seriously obsessed with everything pumpkin spice!

    ♥ Brittney @ True Vintage Love

  • I was very excited about a pumpkin spice latte recipe last year that turned out to be a major fail. Can’t wait to tr this!

  • I always wonder about the excitement for a new season and smelling the crisp air and know fall is approaching this sounds so delightful as I type this in 84 degree weather in los angeles…im jealous it wont get even remotely cool around here until late october

  • hahaha I love how you’ve called it the PSL effect. I think I feel it every fall for sure! considering fall just makes me so happy! xo


  • I have never heard of Pumpkin Spice Latte! Sounds very very interesting. Hard to imagine the taste, but sure does look delicious


  • I’m so happy you made this! PSLs are all the rage right now, and I’ve had one today! I can’t wait to try out this recipe 🙂


  • This looks so good! I really want to try this seeing as how I love all things pumpkin!


  • Great PSL recipe!!! I totally agree with your theories about PSL and its weird effects on people, haha.

  • I love your PSL effect theory. That’s definitely the cause of the September happiness spike. This recipe is so great! I’ll have to make it for my PSL-obsessed family!


  • Yes! I’ve been looking for a good recipe for a PSL. Can’t wait to give this a try.

    xox, Madeline
    [ www.quixoticsoulz.blogspot.com ]

  • I am obsessed with the pumpkin coffee from Dunkin with cream but you are right to many calories.. I may have to give this a try!


  • This is an amazing idea! I also have spent quite a bit of money of PSLs. It’s an addiction..


  • Sometimes the most random foods are not vegan, and it’s really surprising. You really do have to read every label.
    I’m not sure about SB other syrups; I just heard about this recently via Veg News magazine. It’s a great resource!

  • This is my favorite fall idea yet! Endless options: topping for ice cream, syrup for pancakes, glaze for pies and fall fruits. Thanks!

  • Totally gonna try this soon!


  • As someone who is an actual Starbucks barista, I can tell you definitively that the PSL effect is great until someone has to wait for what they consider too long to get that beautiful pumpkin spice latte in hand. Then, it has a terrifying opposite effect. haha

    I don’t actually like pumpkin very much, but your homespun recipe sounds great. After pouring gallons of Starbucks’ pumpkin spice sauce into containers, I’d much rather snuggle up with this version. Starbucks’ secret? Sweetened condensed milk as the base.

  • I love this idea!! And making it into a tradition is fantastic, I treasure traditions old and new

  • Ha, it’s insane how my Instagram feed starts filling up with PSL shots come September. I generally stick to a cappuccino, but this would be a fun treat at home.


  • Or you could be super lazy like me and buy the creamer. It’s not as good though, but it works, in a pinch.


  • Oh I wish they would sell PSL in Spain. Or pumpkin puree. Maybe I can find some at the American store. Totally need to make some of the syrup. xx

    • You can make your own puree really easily! Just cut a pumpkin in half, clean out the seeds, put it cut-side-down on a foil lined cookie sheet, and stick it in the oven at 350/177 until soft. Let it cool, then scrape it all into a food processor to get a smooth texture. It works fantastically. You learn these things living overseas! 😉

  • What an awesome idea! I’m totally making this all fall and winter!


  • Yesssssssss! Life made! I’m always trying to take my favorite Starbucks drinks and make them at home. Once I mastered the White Chocolate Mocha, I was in heaven! Definitely will have to try this!


  • I am one of “those people” obsessed with the PSL (have been for the entire 10 years that Starbucks has been making them). So I of course had to drop everything and make your recipe right now. It is DELICIOUS! The syrup alone would be yummy on pancakes, ice cream, etc. And the leftover pumpkin and spices that strains out is like a spiced applesauce. Yummy! Thanks for sharing!

  • oh my goodness, that looks so good !
    This is my first fall living in the US, and am still a virgin of PSL 🙂 Need to try it asap now…

  • Yum! I love using my homemade syrup: the Starbucks PSL is way too sweet for me, so it lets me control the flavor exactly. Grating a bit of real, whole nutmeg over the top makes the homemade latte even BETTER than the real thing!

  • Amazing!! You’re so right about the PSL effect. This is a great idea and a great recipe! Happy fall! 🙂


  • Do you know if there’s a way to make this into a pumpkin chai latte? Maybe just add the syrup to a chai store mix? Could be delicious!

  • I’m def a fall person and like the nostalgia of it, but the PSL phenomenon is outta control. I saw a funny article today about how obsessive people get with pumpkin every year. http://newtalkcitymag.com/2013/09/16/its-fall-so-learn-to-love-pumpkin-people/

    That said, I’m totally snatching this recipe for a holiday party.

  • This sounds amazing! I’ll have to make some and bring it to work to share!


  • This looks so good! I live in Denmark, so the American obsession with Starbucks seasonal drinks is both amusing and intriguing to me – now I have a chance to see what the fuss is about by making my own version! Thanks 🙂

    Renate from http://thecuriousklutz.blogspot.dk

  • You know, it’s totally amusing. I hail from the UK and I was really disturbed when I moved to Canada and everyone became excited as September rolled around.

    Now, I am a convert. I love Salted Caramel Hot Chocolates. Delish! 🙂

  • I’m surprised by this, I don’t know why I thought it would be vegan, but as someone who is watching animal product intake, it’s good to know. Are all their syrups like that?


  • I must admit, I am not a coffee fan (ducks before people start hurling insults).

    Saying that, my husband is and he gets super excited about the PSL in Starbucks, but his habit is financially crippling! I’m delighted that we can, at least, develop a batch of syrup to maybe help curve the spending.

    As always, I enjoyed reading your humourous posts.

    All the best,


  • Ha, you have been on Pinterest, I see – these recipes just seem to have exploded in the past couple of weeks!

  • Yes! I love the PSLs at Starbucks, but not the calories. I’d love to be able to make my own. Thank you for sharing this recipe. 🙂

  • This is great because I just found out that the syrup Starbucks uses has condensed milk in it, making it non-vegan friendly. I too love all things pumpkin so I’m excited to try your recipe!

  • I know everyone’s taste varies, but could you give us (me ;)) an idea of how much of the PSL syrup and milk to use as a place to start? Thanks! This is great, can’t wait to try!

  • Yum! Thanks for sharing 🙂 I haven’t had one yet this year due to gestational diabetes, but I can’t wait to have one once the baby is born! I had to try the unsweetened orange spice iced coffee ♥

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