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Cozy Homemade Pumpkin Spice Syrup Easy 5-Minute Recipe

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This homemade pumpkin spice syrup comes together in just five minutes with simple ingredients like pumpkin puree and warm spices. It’s perfect for adding a cozy autumn flavor to coffee, pancakes, oatmeal, and more.

Ingredients

Scale
  • 1 cup water (filtered is best, but tap works fine)
  • 1 cup granulated sugar (you can use brown sugar for a deeper flavor, but white sugar gives a cleaner taste)
  • 1/2 cup pumpkin puree (not pumpkin pie filling—make sure it’s 100% pure pumpkin. I prefer Libby’s brand for its consistent texture)
  • 2 teaspoons pumpkin pie spice (store-bought is fine, but you can also make your own with cinnamon, nutmeg, ginger, and cloves)
  • 1 teaspoon vanilla extract (use pure vanilla extract, not imitation, for the best flavor. I like Nielsen-Massey for its richness)
  • 1/4 teaspoon salt (this balances the sweetness and makes the flavors pop)

Instructions

  1. Combine water, sugar, and pumpkin puree in a small saucepan. Whisk vigorously until the pumpkin is mostly incorporated—it doesn’t need to be perfect, just no big clumps. (About 1 minute)
  2. Add the pumpkin pie spice and salt. Whisk again to distribute the spices evenly. You’ll notice the mixture turning a beautiful amber-orange color. (About 30 seconds)
  3. Bring to a gentle boil over medium-high heat. Don’t walk away—this happens fast. Once it starts bubbling, reduce the heat to low. (About 2-3 minutes)
  4. Simmer for 2 minutes, whisking occasionally. You’ll see the mixture thicken slightly and become more fragrant. The kitchen will smell like a fall candle, but better. (2 minutes)
  5. Remove from heat and stir in the vanilla extract. The vanilla will sizzle a bit when it hits the hot syrup—that’s normal and good.
  6. Let it cool for 5 minutes. The syrup will thicken more as it cools. Don’t worry if it seems thin while hot—it’ll be perfect once it reaches room temperature.
  7. Strain through a fine-mesh strainer into your glass jar. This catches any tiny pumpkin bits and gives you a silky smooth syrup. Press on the solids with a spoon to extract every last drop. (About 1 minute)
  8. Let it cool completely before sealing the jar. If you seal it while warm, condensation can form inside the jar. (About 20-30 minutes at room temperature)

Notes

Don’t boil too long—2 minutes is plenty. Whisk, don’t stir, to break up pumpkin puree. Let syrup cool before tasting as it thickens upon cooling. Double the batch for longer use. Use a funnel to avoid sticky counters. Syrup keeps for up to 3 weeks in the fridge. Flavor deepens after a day or two.

Nutrition

Keywords: pumpkin spice syrup, homemade syrup, fall recipe, coffee syrup, pumpkin spice, easy syrup, 5-minute recipe

Find it online: https://hungermind.com/cozy-homemade-pumpkin-spice-syrup-easy-5-minute-recipe/