Make this quick & easy pumpkin spice syrup for your coffee! With all the best warm fall flavors, it will last you all season long!

Pumpkin spice syrup in a glass pump bottle.

Ok confession time: last year I was in need of some retail therapy, and I spent $23 on a 2-ounce bottle of pumpkin spice syrup at a chi-chi gift shop.

Oh for shame!

I knew better, the whole time I was doing it, but I was taken in by the pretty packaging. It was a moment of weakness!

The fact is, you can make your own for PENNIES! Literally.

And it will probably taste miles better than anything store-bought.

I love to tailor my drinks according to the season. Homemade lemonade in the summer, hot buttered rum in the winter, frosé in the spring… and of course pumpkin lattes in the fall!

But to make those you need a good pumpkin spice syrup recipe. So that’s what I’m giving you today!

Pumpkin spice syrup recipe made and displayed in a glass bottle with a cup of coffee.

Table of Contents

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What is pumpkin spice syrup?

So this recipe packs all the best fall flavors into a liquid that can be stirred into drinks.

Because it is in liquid form, it will work for both cold drinks as well as hot, and it mixes in beautifully without sinking to the bottom or leaving any grit.

It’s called “pumpkin spice” because it contains all the spices you’d put in pumpkin pie: cinnamon, nutmeg, ginger, cloves, and allspice.

And if you didn’t already know, these flavors are especially good in coffee!

What’s great about this pumpkin spice syrup recipe

  1. The taste: It’s chock-full of cozy fall spices!
  2. Few ingredients: If you’re into food, you probably already have everything you need to make it in your cupboards already.
  3. Quick to make: It legit takes seconds.
  4. Economical: As noted above, it will save you getting ripped off!

What does pumpkin spice coffee syrup taste like?

Pumpkin spice syrup is very sweet, since it’s mostly sugar. It’s meant to be used primarily as a sweetener.

But it’s also infused with the loveliest blend of spices. Think pumpkin pie! It’s very cinnamon-y, with a few other flavors like ginger and cloves. It’s got fall and holiday written all over it!


Here are the ingredients you’ll need to make this.

Ingredients for making pumpkin spice syrup, with text labels.


Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.


To dissolve the sugar in.


You’ll want to use whole spices here, so you don’t just have a pile of grit at the bottom of the bottle. So, a few cinnamon sticks.


One whole nutmeg, <–order here.


Use a knob of fresh ginger (no need to peel it first), or a few coins of candied ginger. I didn’t have any fresh on hand so I used candied ginger, aka: crystallized ginger.


Again, whole cloves, not ground.


And a pinch of whole allspice berries.

Special equipment

Nothing too crazy needed here, just the following:

How to make pumpkin spice syrup

This easy recipe comes together lightning quick, in just 4 steps.

Step 1: Put everything in a pot

Dump the sugar, water, and spices in a pot.

Sugar, water, and whole spices in a small pot.

Step 2: Cook until dissolved

Place the pot over medium-low heat and cook the mixture until the sugar has dissolved and the syrup no longer looks cloudy or feels gritty.

Step 3: Steep

Cut the heat and allow everything to just sit and “meld.”

Straining whole spices out of homemade pumpkin spice syrup.

Once the syrup has cooled to room temperature, fish out the spices with a slotted spoon.

Step 4: Transfer

Funnel the mixture into a serving vessel.

For what you see here, I chose a pump bottle.

But a squeeze bottle would work really well too!

Or a cruet-style bottle, like a bartender would use.

How to use it

Add a pump or two to your favorite coffee drink!

This works great in any style of coffee you like:

  • Drip coffee
  • Cold brew
  • Pour-over coffee
  • Cappuccino
  • Cafe Latte
  • Cafe Americano
  • Espresso
  • Frappucino
  • Iced coffee

The sky’s the limit!

And you can also add it to cocktails, like this pumpkin spice latte martini. Or in a hot toddy!

You could also use it as a soak for cakes. Brush or drizzle it on, to add moisture and flavor.

Expert tips

Use whole spices

Ground spices don’t really work as well in this recipe. The powder tends to just sink to the bottom of the syrup, without really infusing the flavors in.

The longer it sits…

The better it gets! Allow those spices to steep in the syrup for a looooong time, to really get it well-flavored.

Heat can speed this process along, so if you like, simmer the syrup over very low heat to really extract the taste of the spices.

Pumpkin pumpkin spice coffee syrup into a to-go cup of black coffee.

Frequently asked questions

How long will this keep?

This should keep for a couple of weeks at room temperature, in the fridge for a month or so, or you can freeze it for several months. Thaw it in the fridge.

What is the serving size?

I figured on a serving size of 1 teaspoon.

The whole recipe makes about 2 cups, so you should get around 96 servings from the batch.

The nutritional info noted in the recipe card below is for 1/96th the entire batch.

Sugar-free pumpkin spice syrup in a decorative bottle, with mini pumpkins in the background.

A few more of my favorite fall-spiced recipes

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Pumpkin spice syrup in a glass pump bottle.
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Pumpkin Spice Syrup

Servings: 96 teaspoons
Prep Time: 5 minutes
Steeping time: 2 hours
Total Time: 2 hours 5 minutes
Make this quick & easy pumpkin spice syrup for your coffee! With all the best warm fall flavors, it will last you all season long!



  • Place all the ingredients in a small pot and set it over low heat.
  • Cook, stirring occasionally, until the sugar is dissolved and the syrup looks clear (approx. 5 minutes).
  • Allow the mixture to steep until completely cooled (approx. 2 hours).
  • Fish out the whole spices with a slotted spoon.
  • Funnel the mixture to a bottle.


*Or a sugar substitute that subs 1:1.
Serving: 1teaspoon, Calories: 16kcal, Carbohydrates: 4g, Protein: 0.01g, Fat: 0.02g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.001g, Monounsaturated Fat: 0.001g, Sodium: 0.2mg, Potassium: 1mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 0.4IU, Vitamin C: 0.01mg, Calcium: 1mg, Iron: 0.01mg
Cuisine: American
Course: Topping
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.