Homemade Pumpkin Spice Syrup for Coffee

This homemade pumpkin spice syrup for coffee is my favorite way to transition into fall. After 8 years of navigating food allergies and dietary restrictions, I've made more homemade versions of coffee shop favorites than I can count. Pumpkin spice syrup was one of the first ones I tackled because store bought versions are loaded with preservatives, dairy and mystery ingredients that don't make me feel my best. This recipe is naturally gluten-free, dairy-free and I've tested it so many times to get the ratio of spices just right. I've found that real pumpkin puree gives you the best flavor and texture and this recipe makes your home smell amazing while you're cooking it!

For more homemade coffee shop favorites, be sure to also check out my apple syrup, blueberry syrup and chai concentrate.

Why You'll Love This Pumpkin Spice Latte Syrup

This syrup is so easy to make and you only need a few ingredients and 15 minutes to make it. It's hard to mess up honestly. This recipe uses better-for-you ingredients and I love that I get to control what goes into it. It's naturally gluten-free, dairy-free and refined sugar-free. Let's just say the ingredients are way better than whatever Starbucks is serving.

This pumpkin pie spice syrup is perfect to prep for the week if you want to add some fall vibes into your life. You can easily double the batch and I love storing it in these cute little syrup dispensers to make my house feel like a real coffee shop. Making your own coffee syrups (and coffee) at home is also so much more cost-effective. This syrup works in iced or hot coffee (or matcha or tea)!

Ingredients You'll Need

• Pumpkin puree: Adds real pumpkin flavor to this syrup.
• Coconut sugar: Makes this syrup sweet and adds a delicious caramel flavor. You can also use regular sugar instead.
• Pumpkin pie spice: Takes the pumpkin pie flavor to the next level.
• Vanilla extract: Adds warmth to this recipe.
• Salt: A dash of sea salt enhances the flavor of this syrup.
• Water: Acts as a base for this infusion.

Recipe Variations

• Sweetener: Swap the coconut sugar for regular sugar, maple syrup, honey or date sugar to change up the flavor profile.
• Lower sugar: Reduce the amount of sugar to make this a lower sugar option.
• Low histamine option: To make this recipe low histamine, use fresh pumpkin and cardamom instead of pumpkin pie spice.

Recipe Tips

• Use regular pumpkin puree, not pumpkin pie filling!
• Keep the heat on low-medium for a gentle simmer and to ensure the mixture doesn't stick to the bottom of the pan.
• Taste it before you finish reducing. You can always continue to cook for a thicker syrup and make any tweaks like adding more cinnamon or sugar to your preference.
• Make sure to let it cool before storing!

Storage and Make Ahead Tips

Store this syrup in an airtight container in the refrigerator for up to 5 days once fully cooled. You can also freeze it for easy portions.

This recipe is great to batch on Sunday to have pumpkin spice lattes or matchas all week long! Give it a shake or stir before using.

Recipe FAQs

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Pumpkin Spice Chai Latte

If you make this pumpkin spice syrup and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.