With notes of cinnamon, cloves, and vanilla, this Pumpkin Spice Simple Syrup is the perfect way to add fall flavor to your favorite cocktails, your morning coffee, baked goods, or even a smoothie. This quick and easy recipe takes just 20 minutes, and keeps well in the fridge and freezer so you can enjoy all season long!
Jump to:
Why We Love This Recipe
- Add fall flavor to everything: This pumpkin spice simple syrup is the perfect way to add fall flavor to all of your favorite drinks this season. We have been adding it to our coffee almost every morning! It's delicious in cold brew, hot and cold lattes, and even cocktails, like this Pumpkin Spice Espresso Martini or this Cranberry Orange Mimosa. It's also great in smoothies, oatmeal, baked goods, or even drizzled on top of ice cream. The options are endless!
- Stores well: You can keep it in a mason jar/sealed container in the refrigerator, or freeze it in an ice cube tray. This recipe yields 12 fl oz of syrup, so one batch will last you a few weeks (unless you're like us and use it in pretty much everything).
- Quick and easy recipe: This recipe is as simple as boil, cool, strain and store. It's as easy as making regular simple syrup, but it's packed with flavor. Way better than store bought!
Ingredients
Here's what you'll need to make this pumpkin spice simple syrup:
Ingredient Notes
- Vanilla bean: For this recipe, we're using a whole vanilla bean with the seeds scraped out for that rich vanilla flavor. If you can't find/don't want to spend on vanilla beans, feel free to sub with 1 teaspoon of vanilla bean paste or high quality vanilla extract instead.
- Cinnamon sticks: Using whole cinnamon sticks to infuse this syrup brings out those intense, warming fall flavors. If you can't find whole cinnamon sticks, feel free to use ½ to 1 teaspoon of ground cinnamon instead.
- Maple syrup: We love the rich, fall flavor this adds to our pumpkin spice simple syrup instead of regular sugar. Be sure to use the real thing (not pancake syrup!).
- Pumpkin: We used canned pumpkin pureé in this recipe. You can also use fresh pumpkin (cook it and mash it first). (Note: pumpkin purée – pure pumpkin without additives – is different from pumpkin pie mix, which contains spices and often sweeteners.)
- Ginger: Fresh ginger adds the most flavor here, but you could also use ½ teaspoon of ground ginger instead.
- Cloves: Whole cloves have a pretty intense flavor. You only need a few to add a ton of punch to this pumpkin spice simple syrup. If you don't love the flavor, feel free to cut back. You can find whole cloves at some grocery stores, or order online. If you don't have whole cloves, you can sub with a small pinch of ground cloves.
- NOTE: do not use the same quantity of ground cloves as you would with whole cloves as it is more potent and will overpower the other flavors of this syrup.
Instructions
(1) Add maple syrup, water, and pumpkin pureé to a small saucepan and whisk together over medium-high heat.
(2) Using a small paring knife, carefully cut a slit in the vanilla bean from the top to the bottom. Using the edge of the knife, scrape the seeds from the vanilla bean pod. You may need to scrape more than once to make sure you get everything.
(3) Add cinnamon sticks, ginger, vanilla bean seeds (as well as the leftover pod) and cloves to the saucepan. Bring the mixture to a boil, then reduce heat slightly and simmer for 5-7 minutes.
(4) Remove from heat and let the mixture sit for 15-30 minutes. Remove the cinnamon sticks with tongs, then strain the simple syrup through a fine mesh sieve. You'll have to use a spatula to push the liquid through, since the pumpkin residue makes it thick.
Get as much liquid out as you possibly can, then transfer to a mason jar or other sealed container for storage.
Serving Suggestions
- Use in place of regular simple syrup in any recipe that could use a warming, spiced punch of fall flavor.
- Swap out the simple syrup in martinis, whiskey sours, smashes, mimosas, spritzes, or even mojitos for a simple, fall-inspired spin of your favorite cocktail. It's also incredible in coffee-based drinks like our Pumpkin Spice Espresso Martini or a White Russian! For a really unique fall cocktail, try our Pumpkin Spice Margaritas or this Apple Cider Martini!
- Try it on top of breakfast foods as a replacement for maple syrup. It's great on waffles, pancakes, french toast, baked oats and more!
- Add it to yogurt, chia pudding, oatmeal or overnight oats as a sweetener.
- Use it by itself as a sweetener in your morning coffee, or...
- Make a homemade pumpkin spice latte: froth some of this simple syrup with your favorite nondairy creamer for the perfect pumpkin spice latte! We've been making one almost every morning with this pumpkin spice simple syrup and we're happy to report it's even more delicious than everyone's favorite chain brand!
Tips and FAQs
- Straining the syrup: A super important step in making a smooth syrup is straining the mixture the remove the excess pumpkin puree and whole spices. We put ours through a fine mesh strainer/sieve, using the back of a spoon or a spatula to extract as much liquid as possible. You should end up with a thick paste left in the strainer (photos above).
- Let it steep: Letting the syrup sit for 15 minutes after boiling will not only let it cool (making it safer and easier to move into a storage container), but it will also allow the flavors of the spices to infuse into the syrup. It's a key step, so don't rush it! If you have extra time and prefer a super flavorful syrup, you can let it sit for up to an hour before straining.
- Storage: Store this simple syrup in a mason jar or any other sealed container and stash it in the fridge, where it'll keep for up to a week or two. You can also freeze in an ice cube tray and defrost one or two cubes at a time when you need some simple syrup. When frozen, it should keep for 3-6 months, so you can enjoy it all fall!
- This simple syrup is great as a DIY gift! Store it in a pretty glass container, wrap a ribbon around the top with a label, and you've got an awesome host/hostess or holiday gift on your hands!
Yes, but fresh will yield better and more intense flavor. If using dried, here are the quantities: ½-1 teaspoon ground cinnamon, ½ teaspoon ground ginger, a pinch (⅛-1/4 tsp) ground cloves.
Yes! First you'll want cut it open and scrape out the seeds, as that's what will add in most of the flavor to this syrup. Once you've scraped out all of the seeds, you can also toss the entire pod into the syrup to get any leftover flavor out of it.
Yes, you can substitute in 1-1 ½ teaspoons of regular vanilla extract.
If a regular vegetable peeler is giving you trouble, you can also use the edge of a spoon! Since it's curved, it's easier to get around all of those little knobs.
More Pumpkin Recipes to Enjoy
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.
📖 Recipe
Pumpkin Spice Simple Syrup
- Total Time: 25 minutes
- Yield: 12 fl oz 1x
- Diet: Vegan
Description
With notes of cinnamon, cloves, and vanilla, this Pumpkin Spice Simple Syrup is the perfect way to add fall flavor to your favorite cocktails, your morning coffee, baked goods, or even a smoothie. This quick and easy recipe takes just 20 minutes, and keeps well in the fridge and freezer so you can enjoy all season long!
Ingredients
- 1 cup maple syrup
- 1 cup water
- ½ cup pumpkin puree
- 4 whole cinnamon sticks
- 1 tablespoon finely minced fresh ginger
- 1 5 inch vanilla bean, (use the seeds and pod)
- 1 heaping teaspoon of whole cloves
Instructions
-
Add maple syrup, water, and pumpkin pureé to a small saucepan and whisk together over medium-high heat.
-
Using a small paring knife, carefully cut a slit in the vanilla bean from the top to the bottom. Using the edge of the knife, scrape the seeds from the vanilla bean pod. You may need to scrape more than once to make sure you get everything.
- Add cinnamon sticks, ginger, vanilla bean seeds (as well as the leftover pod) and cloves to the saucepan. Bring the mixture to a boil, then reduce heat slightly and simmer for 5-7 minutes.
-
Remove from heat and let the mixture sit for 15-30 minutes. Remove the cinnamon sticks and vanilla bean pod with tongs, then strain the simple syrup through a fine mesh sieve. You'll have to use a spatula to push the liquid through, since the pumpkin puree residue makes it thick.
-
Get as much liquid out as you possibly can, then transfer to a mason jar or other sealed container for storage.
Notes
Straining the syrup: It's important to strain the syrup to remove excess pumpkin puree and whole spices. We put ours through a fine mesh strainer/sieve, using the back of a spoon or a spatula to extract as much liquid as possible. You should end up with a thick paste left in the strainer (photos above in blog post).
Let it steep: Letting the syrup sit for 15 minutes after boiling will not only let it cool (making it safer and easier to move into a storage container), but it will also allow the flavors of the spices to infuse into the syrup. It's a key step, so don't rush it! If you have extra time and prefer a super flavorful syrup, you can let it sit for up to an hour before straining.
Storage: Store this pumpkin spice simple syrup in a mason jar or any other sealed container and stash it in the fridge, where it'll keep for up to a week or two. You can also freeze in an ice cube tray and defrost one or two cubes at a time when you need some simple syrup. When frozen, it should keep for 3-6 months, so you can enjoy it all fall!
Dried spices vs fresh: fresh will yield better and more intense flavor, but you can also use dried. If using dried, here are the quantities: ½-1 teaspoon ground cinnamon, ½ teaspoon ground ginger, a pinch (⅛-1/4 tsp) ground cloves.
Vanilla: If you don't have whole vanilla bean pods, you can also sub with 1-1 ½ teaspoon regular vanilla extract or vanilla bean paste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Cocktails
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fl oz
- Calories: 76
- Sugar: 16.5 g
- Sodium: 5.1 mg
- Fat: 0.1 g
- Carbohydrates: 19.6 g
- Fiber: 0.8 g
- Protein: 0.2 g
Alexa says
As soon as I saw this I knew I had to make it...made a PSL at home this morning and it was unreal. Will def be keeping a batch of this in my fridge all fall!
Lexi says
So glad you loved it!
Tavo says
I loved this pumpkin spice syrup! I am using it on my smoothies, and it works great! Thanks for the recipe!
Lexi says
Thanks so much, I also love it in smoothies!
Heather says
Made a batch of this to stir into my cold brew in the morning....Fall in a cup!!! Perfect spice notes.
Lexi says
Love it, thanks so much!
Elizabeth says
Such beautiful pictures of your syrup and great tips. This has me drooling! Yummers!
Lexi says
Thanks so much, Elizabeth!
Beth says
I love this! I'm a huge fan of pumpkin spice, and I'm already thinking of all the things I can put this on or in. Yummo!
Lexi says
aw thanks, Beth!
kushigalu says
WOW! Totally in love with the syrup and your beautiful presentation.
Lexi says
Thanks so much, really appreciate it 🙂
Carrie Robinson says
Such a great idea to make your own pumpkin spice syrup! This would be awesome for fall cocktails. 🙂
Lexi says
Thanks, Carrie! We absolutely love it in cocktails.