The Messy Baker Blog

Homemade Pumpkin Spice Syrup

Latte season is right around the corner. My favorite fall latte is, you guessed it, the pumpkin spice latte. It’s so rich, creamy, and full of warm fall spices–I can’t get enough of them during the cooler months.

Why spend close to five dollars for a latte at your local coffee shop when you can make your own at home for pennies. This homemade pumpkin spice syrup will provide you with cup after cup of homemade coffee goodness.

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This syrup only takes a total of 12 minutes to make from start to finish, and you can find most–if not all–the ingredients in your pantry.

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I used a combination of brown sugar and granulated sugar to make the syrup. I love the caramel notes that the brown sugar adds.

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Just about every fall spice you can think of goes into this syrup: cinnamon, cloves, ginger, and nutmeg. The smell that fills your kitchen as the syrup simmers is amazing.

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Let’s not forget about the star of the show here: the pumpkin! It’s what we all want, love, and crave this time of year. A 1/4 cup gets swirled in, adding a rich, creamy texture to the syrup…not to mention the vibrant burnt orange hue.

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This syrup can be used for more than just cawfee. Add it to maple syrup to jazz up your pancakes. Swirl it in tea. Drizzle it over vanilla ice cream. Stir it in your morning oatmeal. Spoon it over some roasted figs.

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Add instant fall with every spoonful.

5.0 from 4 reviews
Homemade Pumpkin Spice Syrup
 
Cook time
Total time
 
Author:
Recipe type: Sryup
Serves: 1 Pint
Ingredients
  • 1½ cups water
  • ¾ cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ¼ cup pumpkin puree
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
  2. Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
  3. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a clean tea towel.
  4. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month in the refrigerator.

 

   

49 Responses to “Homemade Pumpkin Spice Syrup”

  1. #
    1
    Kim@Treats & Trinkets — September 9, 2013 at 8:02 am

    Jennie, you’re a genius! Everyone goes mad for the pumpkin spice lattes. This would be an awesome gift. And are you gonna share how you made/where you got that cute mason jar pump?

    Reply

    • Jennie replied September 10th, 2013 at 8:39 am

      I’m going to put together a DIY mason jar tutorial soon. Everyone is asking about them. Thanks, Kim!

      Reply

  2. #
    2
    Kayle (The Cooking Actress) — September 9, 2013 at 8:47 am

    This is just THE CUTEST! OMG it would make suuuch a good gift!

    Reply

    • Jennie replied September 10th, 2013 at 8:39 am

      I’m thinking about giving these away as gifts for Christmas. Thanks!

      Reply

  3. #
    3
    Stacy | Wicked Good Kitchen — September 9, 2013 at 8:48 am

    Fabulous recipe, Jennie! I’m weird…I enjoy both coffee and tea so I think this would be most excellent in tea as well. Love your photos here, too…so inviting with that gorgeous orange-y autumnal glow in the mason jar with that stinkin’ cute pump! Thanks for sharing, girl. Pinning!

    Reply

    • Jennie replied September 10th, 2013 at 8:38 am

      Not weird. I swirled this in the the day I made it, and it was fabulous. Thanks, Stacy!

      Reply

  4. #
    4
    movita beaucoup — September 9, 2013 at 9:21 am

    I CAN PRACTICALLY SMELL IT!!

    Reply

    • Jennie replied September 10th, 2013 at 8:38 am

      It smells like a cozy log cabin in the middle of the woods. So good!

      Reply

  5. #
    5
    Stephanie @ Girl Versus Dough — September 9, 2013 at 10:08 am

    LOVE this. It would be such a perfect gift to give (that is, if I can stop myself from using it all up ;)).

    Reply

    • Jennie replied September 10th, 2013 at 8:37 am

      Thanks, Stephanie! You’re right, you won’t want to share.

      Reply

  6. #
    6
    steph@stephsbitebybite — September 9, 2013 at 10:48 am

    Forget standing in line at the coffee shop now!! Wahhoooo!

    Reply

    • Jennie replied September 10th, 2013 at 8:36 am

      That’s what I’m talkin’ about!

      Reply

  7. #
    7
    Stefanie @ Sarcastic Cooking — September 9, 2013 at 11:54 am

    LOOOOVE this! Girl you are going to save so many people so much money! I also wouldn’t mind this over some pancakes/waffles! PS Where did you get that lovely mason jar dispenser? This would be a great housewarming/hostess gift!

    Reply

    • Jennie replied September 10th, 2013 at 8:36 am

      Thanks, Stef! Saving money is always a good thing. I used to spend close to $30 a week on coffee before I started making it at home a few months ago. Now, I buy shoes :) Squirrel helped me make the mason jar. I’ll be putting together a DIY post soon.

      Reply

  8. #
    8
    CCU — September 9, 2013 at 4:26 pm

    This syrup quite literally looks perfect :)
    I want to try it!

    Cheers
    Choc Chip Uru

    Reply

    • Jennie replied September 10th, 2013 at 8:35 am

      Thanks, Uru!

      Reply

  9. #
    9
    Jamie@Milk 'n' Cookies — September 9, 2013 at 5:31 pm

    Wow — what a GREAT idea! I can’t wait to whip up some of this for myself so I can save the time and expense of all my trips to Starbucks. I can see this being delicious at breakfast, over a steaming bowl of oatmeal. Yum!

    Reply

    • Jennie replied September 10th, 2013 at 8:34 am

      Thanks, Jamie! I stopped going out for coffee a few months ago. It has saved me so much money.

      Reply

  10. #
    10
    Sarah Reid, RHNC (@jo_jo_ba) — September 9, 2013 at 8:57 pm

    Yum!! I can’t wait to make this – dittoing the question re: the mason jar pump!

    Reply

    • Jennie replied September 10th, 2013 at 8:34 am

      Thanks, Sarah! I’ll have to put together a DIY mason jar post.

      Reply

  11. #
    11
    Laura Dembowski — September 9, 2013 at 9:33 pm

    This is awesome, Jennie! I’m imagining it in my oatmeal right now!

    Reply

    • Jennie replied September 10th, 2013 at 8:33 am

      Thanks, Laura! It would be so good drizzled over oats.

      Reply

  12. #
    12
    Erin | The Emerging Foodie — September 9, 2013 at 11:18 pm

    I love how easy this is! I just might have to make this ASAP. Pumpkin is totally appropriate for any time of the year, in my opinion. :)

    Reply

    • Jennie replied September 10th, 2013 at 8:33 am

      Thanks, Erin. It takes no time to whip up.

      Reply

  13. #
    13
    Brianne @ Cupcakes & Kale Chips — September 10, 2013 at 9:54 am

    Love this Jennie! Pinning! This is definitely a teacher gift idea!

    Reply

  14. #
    14
    Jessica @ A Kitchen Addiction — September 10, 2013 at 10:41 am

    Oh, wish I had some for my morning coffee!

    Reply

  15. #
    15
    Leslie S — September 10, 2013 at 2:35 pm

    Looks so scrumptious! Can’t wait to make, but was wondering where I could find cheesecloth? I’m in Virginia, so we mostly have Walmart and Krogers. Let me know where to look! :) so giving these out for gifts! Thank you!!!

    Reply

  16. #
    16
    shannon — September 10, 2013 at 6:46 pm

    Jennie, my coffee thanks you. Like, a LOT.

    Reply

  17. #
    17
    Regina @ SpecialtyCakeCreations — September 11, 2013 at 6:47 pm

    What an amazing idea this is! I HAVE to try this ASAP!
    I love PSLs but certainly not the price tag they come with. Tried to make my coffees more fall-y with sprinkling cinnamon and all spice on top but this syrup will do a much better job at bringing on the fall mood, I am sure :)

    Reply

  18. #
    18
    Terra — September 11, 2013 at 11:37 pm

    What a great idea! I like the idea of making your own, rather than enjoying processed food! :-). This is a pretty delicious time of year…..I love pumpkin anything! What a fun, delicious recipe:-) Hugs, Terra

    Reply

  19. #
    19
    Nancy @ gottagetbaked — September 13, 2013 at 6:23 pm

    I.love.this.so.much. Pumpkin spice lattes are like, almost five bucks for just the tall. I’m totally making this so that I can have delicious cheap coffee at home!

    Reply

    • Jennie replied September 13th, 2013 at 9:41 pm

      Yeah, let’s boycott the expensive coffee stores. Thanks, Nancy!

      Reply

  20. #
    20
    Lorelai @ Life With Lorelai — September 14, 2013 at 11:55 am

    This will be made!!!! Pumpkin Spice Lattes are my absolute FAVORITE. Thank you so much for this recipe. Oh, am I ready! :)

    ~Lorelai
    Life With Lorelai

    Reply

    • Jennie replied September 14th, 2013 at 6:26 pm

      Thank you so much, Lorelai!

      Reply

  21. #
    21
    Lorelai @ Life With Lorelai — September 14, 2013 at 12:00 pm

    I want to know where you got your mason jar pump…did you make it, or buy it?

    ~Lorelai
    Life With Lorelai

    Reply

    • Jennie replied September 14th, 2013 at 6:26 pm

      Hi Lorelai! I made the mason jar pump. I’m going to post a tutorial soon. They were so easy to make. My husband cut a hole through the lid of a mason jar and I cut down a pump and placed it through the hole until it sat flush with the lid. Super easy and super cheap.

      Reply

  22. #
    22
    Heidi Cosseboom — September 14, 2013 at 4:46 pm

    Okay, I was dying to make some of this and gave it a try today. We didn’t have cheesecloth and just found something the best we could. Mine seems to taste pretty good, but seems a lot darker than yours. I love the color of yours. Wondering if the cheesecloth make a difference with the straining and color of the syrup. I would also love the tutorial on the pump. I’m even tempted to buy some on ebay, it’s the cutest idea.

    Reply

    • Jennie replied September 14th, 2013 at 6:24 pm

      Hi Heidi! I didn’t have any cheesecloth on hand when I made the syrup, so I just strained mine through a clean, thin tea towel. I’m not sure why yours turned out darker than mine. In my photos, my syrup appears lighter b/c it’s in front of the window, allowing the light to pass through the syrup and brighten it. I now have it sitting on my kitchen counter, and it appears darker in color. What did you use to strain the mixture? If too much pumpkin/spices got through, that could be contributing to the darker color. All that matters is that it tastes good. I made the pump and will do a tutorial soon. My husband cut a hole through the lid of a mason jar and I cut down a pump and placed it through the hole until it sat flush with the lid. Super easy and super cheap.

      Reply

  23. #
    23
    Carla — September 17, 2013 at 7:38 pm

    Ohhhh I could definitely use this! I buy too many lattes :/ Just read in the comments about your future DIY pump jar. Can’t wait to read that!

    Reply

  24. #
    24
    mjskit — September 18, 2013 at 12:25 am

    I’ve never had a pumpkin spice latte but I’ve heard a lot about them. Now that I see this syrup I can see what the big deal is. I would love one! Thanks for sharing this awesome syrup!!

    Reply

  25. #
    25
    Lorelai @ Life With Lorelai — September 18, 2013 at 1:13 pm

    I gave this a shot over the weekend. The flavor is AMAZING! However, my color is darker than your beautiful rusty glow.

    ALSO and this is where I need some major help… I strained my syrup with a tea towel lined mesh strainer, but it would not strain but a tiny drip at a time. I proceeded to twist the towel over the mesh strainer to make it go faster. I still got a LOT of the pumpkin etc. in the syrup. So, I tried a different thin towel and had it sitting all day yesterday straining… What am I doing wrong? Is it possible that my syrup did not get hot enough because I was so worried about it coming to a boil?

    I’m at a loss…please help.

    ~Lorelai
    Life With Lorelai

    Reply

  26. #
    26
    Elisheva — October 17, 2013 at 2:24 pm

    HI! This looks amazing, but what really grabbed my attention was your zekes’s coffee bag! I work at a farmer’s market that sells zeke’s coffee. I let them know that they were in a food blog. I am sure they would love to know about your product usage!

    Reply

  27. #
    27
    Cathy — October 19, 2013 at 3:10 pm

    This is a great recipe and thank you for sharing it! So good and easy enough.

    Reply

    • Jennie replied October 22nd, 2013 at 11:37 am

      Thanks, Cathy!

      Reply

  28. #
    28
    Baby June — March 21, 2014 at 9:35 pm

    I just made this and it is absolutely perfect! I plan to mix it into some Swiss buttercream to frost a white chocolate cake. Good thing there is more than necessary for the recipe, so there’s some for my morning coffee :)

    Reply

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