Pumpkin Spice Latte Syrup

Fall is the time of the year when Pumpkin Spice Lattes abound.  What started out as a delicious drink from Starbuck’s has made its way into kitchens everywhere.  From remakes of the java itself to a manner of baked goods.

If you follow other blogs or spend much time on Pinterest, you’ve likely seen many other recipes for Pumpkin Spice Syrup (especially this year).  The reason I like this one over the others is twofold.  First off, this recipe boasts a full ½ cup of pumpkin puree where others use a mere two or three tablespoons.  Second, there is only ½ cup of sugar whereas others have up to a full cup (or more!)  This slightly less sweet version of the syrup is perfect, especially when you are adding it to hot chocolate or other pre-sweetened drinks.

Pumpkin Spice Syrup
Adapted from Steph’s Bite by Bite

½ cup pumpkin puree
½ cup sugar
½ tsp vanilla
1 ¼ cups water
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

Combine all of the ingredients in a sauce pan over medium high heat.  Bring the mixture to a boil, then reduce heat to medium low.

Cook the mixture at a low boil, stirring frequently, until it becomes thick and syrupy; about 15 minutes.  Store in an airtight container in the refrigerator until ready to use.

Add 1 teaspoon to 3 tablespoons of the syrup to coffee, lattes, frapuccinos, or hot chocolate.  Mix well.



  1. Whoa...that's a lot of pumpkin ;] nice job!

  2. I just made a lot of pumpkin puree this morning! Totally going to try the latte!

  3. Love this syrup! I made some too!


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