Pumpkin Spice Syrup

Don’t we all feel a bit “basic” once fall rolls around? I used to try to deny my love for all things pumpkin spice, until it occurred to me, why? I’m all about things that bring you joy (a la Marie Kondo), so I plan on making the most of pumpkin spice season while I can.

This syrup goes wonderfully in coffee, cocktails, and more! I developed this recipe when I was seeking content to post for work on National Pumpkin Spice Day, and couldn’t quite find the sort of recipe that I was looking for. Many pumpkin syrups don’t actually contain pumpkin, just the spices. You might consider the base of this syrup quite similar to pumpkin pie.


3/4 cup pumpkin purée
1.5 cups brown sugar
1.5 cups water
1.5 tsp pumpkin pie spice
3/4 tsp vanilla bean paste or 1.5 tsp vanilla extract
1/4 tsp ground ginger (optional)
Large pinch of kosher salt


Add all ingredients into a saucepan over medium-low heat. Whisk together until smooth, then simmer for 5 minutes, stirring occasionally. You’ll want to cook the syrup until all sugar is dissolved and it has thickened to your liking. Note that the syrup will thicken a bit more once cool, so don’t overdo it.

Let cool slightly, then strain into a bowl or Pyrex. Funnel into your vessel of choice! Store in the fridge. The syrup may separate as it sits, but just give it a quick shake to re-emulsify the spices before use.