Since it’s October, you are probably already seeing pumpkin spice everywhere! And as much as I love a pumpkin spice latte, I don’t always have the time to run out and get one, not to mention how expensive it is to be buying coffee out all the time. So I decided it was time to come up with a way to recreate a pumpkin spice latte at home.
In full disclosure, this recipe wasn’t made with the idea of pumpkin spice syrup. The original creator of the recipe had an idea of making a pumpkin ball much like her family’s favorite peanut butter balls, but after a bunch of sugar and no change in consistency, she decided to transform it into something else.
Since she had only mixed the pumpkin, spice, powdered sugar, and butter, she took a little taste and immediately thought it would be delicious in coffee, so she made a few tweaks to turn it into a delicious pumpkin spice syrup.
The best part of this recipe is that it is really easy to alter depending on how much pumpkin you have or how much you want to make. I have a ton of recipes that call for part of a can of pumpkin, and now I know I can use the extra to make pumpkin spice syrup! Below you can find the recipe for using an entire 15-ounce can of pumpkin spice, but I will also break down how to adjust the recipe if you want to make less.
Another big plus about this recipe is it allows you to add as much or as little to your coffee as you would like. Maybe you like your coffee dark and strong, but want to add just a little of that pumpkin spice flavor without having to add cream. Or perhaps you like your coffee a little lighter; then you can add extra milk and a little more of the syrup.
How to Make Pumpkin Spice Syrup
Step One: First mix the butter, pumpkin, pumpkin pie spice, cinnamon, nutmeg, and powdered sugar.
Step Two: Transfer the mixture to a pan on the stove and turn the heat up to a medium-high setting.
Step Three: Slowly stir in the water and allow the mixture to come to a boil.
Step Four: Once boiling, begin stirring the mixture consistently so that it doesn’t burn to the bottom of the pan. The mixture will begin to darken in color and thicken up.
Step Five: Allow the rolling boil to continue for at least 3 to 5 minutes before removing from the heat and transporting to sealable containers. I used mason jars because we always have those lying around the house.
Once cool, your pumpkin spice syrup must be refrigerated.
This recipe was originally made with the idea of being a syrup for coffee, but it also goes great on waffles, ice cream, and even stirred into your favorite buttercream frosting recipe!
Can’t Get Enough Pumpkin?
Here are a few more recipes you might enjoy …Print
This tasty pumpkin spice recipe allows you to add as much or as little to your coffee as you would like, and you can also use it as an ice cream topping!
1–15 oz can of pumpkin
4 cups powered sugar
4 cups water
1 Tablespoon butter
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1/4 teaspoon nutmeg
With a stand mixer or hand mixer cream together butter, a can of pumpkin, pumpkin pie spice, cinnamon, almond extract, nutmeg, and 1/2 cup of the powdered sugar.
Slowly add the rest of the powdered sugar, a 1/2 cup at a time, mixing well between each until all 4 cups are added.
Transfer the mixture to a pot on the stove over medium-high heat.
Add 4 cups of water, stirring well between each cup.
Allow the mixture to come to a boil and begin stirring continuously for 3-5 minutes until the mixture thickens up and becomes darker in color.
Transfer to sealable containers and store in the refrigerator.
PLEASE NOTE: To edit the recipe just follow this simple rule:
Take the amount of pumpkin you have and roughly double that amount to figure out how much sugar and water to add. So if you have a 1/4 cup of pumpkin make sure to use 1/2 cup sugar and 1/2 cup of water. For the spices, you can do pinches or just go with what you like.