Not So Basic Pumpkin Spice Syrup


I know some of you may be thinking, pumpkin already?! Yup! I adore the fall time. I live in Massachusetts, it’s stunning and a time to be celebrated, for sure. Maybe it’s the cooler morning air, or the solar eclipse, whatever it is, I had the itch to make something pumpkin. Before I go all out pumpkin crazy, I thought it best to ease in with this awesome syrup recipe. With the highly anticipated PSL and pumpkin flavored coffees making there return, why not get in on the action first? Be a rebel and make your own PSL syrup. Not only will you be a rebel, you will actually know what is being put into this syrup and won’t be consuming a ton of chemicals. You autumnal rebel you! Also, this syrup takes minutes to make and your house will smell better than a seasonal candle. I kid you not. It’s so yummy. Now I just pop 1-2 tbsp, depending on how sweet I want my coffee, right into my morning cup. You can also get fancier and make your own latte by steaming your milk and adding it to strongly brewed coffee.

Pumpkin Spice Syrup

Pumpkin Spice Syrup


  1. Combine the water and sugar in a medium saucepan. Heat over medium heat, whisking occasionally, until the sugar is dissolved. Add in the cinnamon sticks, nutmeg, ginger, cloves and pumpkin. Whisk together to combine. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to boil. Remove from the heat and let cool for about 10-15 minutes. Strain the mixture through a mesh strainer and store in an airtight container. Keep refrigerated.


Adapted slightly from Annie’s Eats.

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