Pumpkin Spice Syrup
Easy homemade pumpkin spice syrup for adding to coffee, brushing onto cake layers, pouring over pancakes and waffles, and more! It's the best use of leftover pumpkin puree and uses all natural ingredients for the perfect pumpkin flavor.
Servings 1.25 Cups
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.
Notes
*Be sure to use canned pumpkin puree, not pumpkin pie mix. Pumpkin should be the only ingredient listed on the can.
Making Ahead: this pumpkin spice syrup can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Shake well before using and enjoy!