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pumpkin spice syrup.

  • Author: Kristen Mills



1 can pumpkin puree

1 and 1/2 cups brown sugar

2 tablespoons vanilla extract

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1/4 – 1/2 cup water


put all of the ingredients into a pot. mix together. bring to a simmer. still continually to help dissolve all the sugar. the consistency slowly becomes thinner. you want it to be liquid form, not puree form. this takes about 4-5 minutes. then remove from heat and allow it to cool just a bit.

if you are enjoying your latte immediately. simply scoop out about 2 tablespoons of the hot syrup & add it into your coffee & stir. add your desired creamer {I do a tablespoon of half & half} and then top with light whipped cream & cinnamon. you can enjoy this hot or iced.

this recipe will make enough syrup to last you awhile. store the syrup in an air tight container in the fridge for up to one month.

when you are using the chilled syrup. you will want to scoop out the 2 tablespoons & heat it up in a microwave safe bowl before adding to your coffee. this is because the syrup with thicken & harden a bit in the fridge. you want to bring it back to a syrup-y consistency.


keep in mind that this syrup is not overly sweet. so you may want to still sweeten your latte with stevia. I do! but this is great because if you are someone that does not like sugary sweet lattes, then this will be perfect as is.