I love pumpkin flavored everything, which is why you’ll find a good amount of baking recipes that use canned pumpkin on my blog. It’s rare to find a recipe that uses the entire can of pumpkin (my easy pumpkin sheet cake is an exception!), so oftentimes I find myself with leftover pumpkin puree this time of year. My favorite thing to do with it is make this pumpkin spice syrup for my coffee! It’s so easy to whip up with simple ingredients and is perfect for homemade pumpkin spice lattes, brushing on cake layers, pouring onto pancakes, or gifting to your friends and family.
Pumpkin Spice Syrup Ingredients
- Pumpkin puree. For an all-natural pumpkin flavor.
- Granulated sugar + brown sugar. Both sugars help sweeten the pumpkin spice syrup, but the brown sugar adds a little more depth and coziness to the flavor.
- Spices. I use cinnamon, ginger, nutmeg, and cloves to enhance the pumpkin flavor and create the perfect amount of warmth.
- Vanilla extract. A little vanilla perfectly rounds out all the flavors.
- Water. Equal parts water and sugar make this the perfect syrup consistency.
How to Make Pumpkin Spice Syrup
Making homemade pumpkin spice syrup is surprisingly easy! Here’s how to do it from start to finish:
Step 1: Boil the ingredients. Add all of the ingredients into a medium saucepan set over medium heat and stir to combine. Keep stirring the mixture occasionally until it starts to boil.
Step 2: Strain. Set a fine mesh sieve over a large glass measuring cup or jar, then pour the pumpkin spice syrup through the sieve to strain out the thicker ingredients.
Step 3: Store. Pour the strained syrup into an airtight container and store it in the refrigerator for up to two weeks. It will thicken a little bit more in the refrigerator as it cools.
How to Use Pumpkin Spice Syrup
This pumpkin spice syrup is super versatile! Here are some of my favorite ways to use it, starting with my favorite way:
- Add 1-2 Tablespoons to coffee or a homemade latte to make it pumpkin spice flavored. I like to add oat milk to mine as well, but you do you!
- Brush it onto cake layers for a pumpkin-flavored soak.
- Pour it over waffles or pancakes in place of maple syrup.
- Swirl it into yogurt or oatmeal as a Fall inspired sweetener.
- Whip it up with heavy whipping cream to create pumpkin spice whipped cream.
- Double the recipe, pour it into cute jars, and give it to your friends and family as holiday gifts!
More Baking Ideas for Leftover Pumpkin Puree
If you’re looking for more ways to use your leftover pumpkin puree, here are some other recipes from my blog you’ll love:
- Pumpkin Chocolate Chip Cookie Bars
- Pumpkin Cupcakes
- No-Bake Pumpkin Cheesecake
- Pumpkin Layer Cake
- Pumpkin Chocolate Chip Cake
I hope you love this pumpkin spice syrup as much as I do! Let me know if you make it in the comments below, I’d love to hear what you do with it. You can also tag @sugarandsparrowco on Instagram to show me!
Pumpkin Spice Syrup
Ingredients
- 1/4 Cup (63g) pumpkin puree*
- 1/2 Cup (100g) packed brown sugar light or dark
- 1/2 Cup (100g) granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 tsp pure vanilla extract
- 1 Cup water
Instructions
- In a medium saucepan set over medium heat, add all of the ingredients and whisk to combine. Continue whisking occasionally until the mixture begins to boil, then remove it from the heat.
- Set a fine mesh sieve over a large glass measuring cup or wide-mouth jar. Then, carefully pour the pumpkin spice syrup through the sieve to strain out any large clumps of ingredients.
- Transfer the pumpkin spice syrup into an airtight container and let it cool in the refrigerator to thicken, about 1-2 hours, before using. It will last two weeks in the refrigerator. Shake well before using.
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