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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.
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Pumpkin Spice Syrup for Coffee

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 Time13 minutes
Cook Time12 minutes
Cooling Time20 minutes
Total Time45 minutes
Course: Drinks
Cuisine: American
Keyword: brown sugar, cinnamon, nutmeg, pumpkin puree, sweetened condensed milk
Servings: 13 servings (3 tablespoons)
Author: Amanda Biddle

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

Serving: 3tablespoons | Calories: 108kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 22mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 1499IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.3mg

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