This Homemade Pumpkin Spice Syrup is a great way to bring a cozy fall taste of the coffee shop home. It’s made with real pumpkin, brown sugar, warm spices, and a little sweetened condensed milk for richness—perfect in coffee, lattes, and more.

Glass swing-top bottle filled with creamy pumpkin spice coffee syrup on a wooden tray, next to a patterned white mug of black coffee. Decorative pumpkins, a striped napkin, and a wood bead garland add a fall-inspired touch.

Before You Start Cooking

Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. If you make your own, be sure it’s thick so the syrup doesn’t turn watery.
Fresh Ginger: Using fresh ginger instead of ground adds a subtle brightness that keeps the syrup from feeling heavy. A small piece goes a long way.
Straining the Syrup: You’ll need a fine-mesh strainer or a coarser strainer lined with cheesecloth. The more purée you press through, the thicker and more flavorful the syrup will be.

How to Make Pumpkin Spice Coffee Syrup

Labeled flat lay of ingredients for pumpkin spice coffee syrup on a textured tan surface, including pumpkin purée, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, cloves, ginger, and a piece of fresh ginger root.

Step 1: Mix and Simmer

Start by combining water (I use filtered or spring) and brown sugar in a medium saucepan. Warm it over medium heat on the stove, stirring for just a few minutes, until the sugar dissolves completely.

Next, stir or whisk in the pumpkin purée, sweetened condensed milk, ground spices (cinnamon, nutmeg, cloves), and chopped fresh ginger. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (or low, depending on your stove) to maintain it.

Let it bubble for 5–6 minutes, stirring every couple of minutes, so the spices infuse into the syrup. Keep an eye on it—if the mixture starts to boil too hard, it’ll rise in the pan. A gentle simmer is all you need.

Saucepan filled with unmixed ingredients for pumpkin spice coffee syrup, including visible pumpkin purée and spices, with a white spatula resting inside the pan on a tan surface.

Step 2: Strain and Store

Take the pan off the heat and let the syrup cool for a few minutes. Then, pour it through a fine mesh strainer into a bowl or large measuring cup.

Use the back of a spoon or a rubber spatula to press as much syrup out of the solids as you can—you should have about 2 to 3 tablespoons of thick purée left behind.

Stir in vanilla extract for a warm, cozy finish. Let the syrup cool to just warm, then pour it into a clean glass bottle or jar for storage.

Warm pumpkin spice coffee syrup being poured from a saucepan through a fine mesh strainer into a glass measuring cup. Steam rises from the syrup against a brown background.

Storage

Since this Pumpkin Spice Syrup contains sweetened condensed milk and pumpkin purée, it needs to be refrigerated. It’ll keep well in an airtight container in the fridge for up to 7 days.

It might separate a bit as it sits, so shake the bottle well each time you use it.

This syrup doesn’t contain preservatives, so be sure to look for signs of spoilage (like mold or a sour smell) before using.

A close-up of a bottle labeled “Pumpkin Spice Syrup” in bold, staggered black lettering. The golden syrup fills the bottle with a warm hue, and a ceramic coffee mug and small pumpkins are softly visible behind it.

Using Pumpkin Spice Coffee Syrup

This creamy syrup adds instant fall flavor to just about anything. I think it shines best in lattes, but it’s great in everything from morning coffee to dessert.

Coffee or Lattes: Stir 2–3 tablespoons of the syrup into hot or iced coffee. For a homemade Pumpkin Spice Latte, mix 3–4 tablespoons of syrup with 1–2 shots of espresso (depending on your preferred strength), then top with 8–10 ounces of steamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice for a decadent finish.
Cocktails: Try adding a splash to bourbon or spiced rum drinks—it brings a mellow warmth that’s perfect for fall.
Beyond the Mug: Drizzle it over pancakes, oatmeal, or vanilla ice cream. I also love blending it into milkshakes on a warm fall day.

If you enjoy making coffeehouse-style drinks at home, be sure to check out my Peppermint Syrup recipe too—it’s perfect for cozy winter lattes and mochas!

Pumpkin spice syrup being poured from a glass bottle into a mug of coffee. A brown striped napkin, white wood-bead garland, and small pumpkins are softly blurred in the fall-themed background.

More Pumpkin Recipes

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Pumpkin Spice Syrup for Coffee

by Amanda Biddle

This easy Pumpkin Spice Syrup for coffee is made with real pumpkin puree, warm spices, and sweetened condensed milk. A cozy, homemade addition to lattes, iced coffee, cocktails, and fall desserts.

Prep Time: 13

Cook Time: 12

Cooling Time: 20

Total Time: 45

Servings: 13 servings (3 tablespoons)

Ingredients

▢ 1½ cups water (I use filtered or spring)
▢ 1 cup light brown sugar , lightly packed
▢ ½ cup sweetened condensed milk
▢ ½ cup pumpkin purée
▢ 1½ teaspoons ground cinnamon
▢ 1 teaspoon finely chopped fresh ginger (peel before chopping–see note)
▢ ¾ teaspoon ground nutmeg
▢ ¼ teaspoon ground cloves
▢ 2 teaspoons vanilla extract

Instructions

In a medium saucepan, combine the water and brown sugar. Stir it over medium heat on the stove until the sugar dissolves, 2-3 minutes.
Stir or whisk in the pumpkin purée, sweetened condensed milk, cinnamon, nutmeg, cloves, and ginger.
Bring to a simmer, then lower the heat to maintain a gentle simmer for 5–6 minutes, stirring occasionally. Avoid a rolling boil–the mixture will rise in the pot and boil over.
Let cool for a few minutes, then strain through a fine mesh sieve (or cheesecloth-lined strainer) into a bowl, pressing with a spoon or spatula to extract as much liquid as possible. You should only have a couple of tablespoons of solids left behind to discard.
Stir in the vanilla extract. Let the syrup cool for about 20 minutes, until it's just warm. Transfer it to a clean jar or bottle and refrigerate for up to 7 days. Shake well before each use.

Notes

Ginger: The bright, spicy flavor of fresh ginger balances the syrup’s richness. If you don’t have fresh on hand, substitute ¼ teaspoon ground ginger.

Substituting Pumpkin Pie Spice: Use 2¾ teaspoons pumpkin pie spice in place of all the individual spices, including the ginger.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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