Pumpkin Spice Latte

We drink a lot of coffee at our place, and when there is coffee the logical next step in the caffeine evolution is a latte machine. When there is a latte machine in the house, there will inevitably be many different types of syrup for the lattes. If you like pumpkin spice lattes, you’ll probably want to try making your own pumpkin spice syrup. (Starbucks won’t sell me their pumpkin spice syrup. I’ve tried many times.)

Pumpkin Obsessed People

The other day was the first day of fall. Once the first leaf hits the ground we move into “Fall Mode,” which means everything in the house (and the stores, and the cafes, and the commercials, and the coffee shops, and the restaurant at the end of the universe) becomes some variant of a pumpkin spice flavor. If your family and friends are pumpkin spice obsessed, try your hand at this pumpkin spice syrup. It is easy, it is quick, and you probably already have everything you need at home to make it. If you don’t, it’s also inexpensive to make. Bonus – you can surprise your co-workers next week at work by dropping a bottle off near the coffee machine.

I’ve made plenty of pumpkin spice flavored foods in the past. If you’re interested in the pumpkin spice syrup, you will might consider checking out these other recipes below.

Tailor it.

Note – the pumpkin spice syrup recipe is very easy to tailor to your own taste. If you want it sweeter, try adding more brown sugar. If you want less spice, add less spice.

Pumpkin spice syrup in a bottle

Simple Syrup

This is considered a “simple syrup” so it will have a thinner consistency than the maple syrup you put on your pancakes, but don’t let that stop you. My kids will eat it with their breakfast foods too.

Pumpkin spice syrup in a bottle

Pumpkin Spice Syrup

Holly McCarthy
Quick and easy homemade pumpkin spice syrup in less than 10 minutes.

Prep Time 2 mins
Cook Time 5 mins
Course Drinks
Cuisine American
Servings 16
Calories 54 kcal


  • 1 cup brown sugar
  • 3/4 cup water
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract


  • In a small pot, bring the brown sugar and water to a low simmer.

  • Add the pumpkin pie spice and stir frequently for 2 minutes. 

  • Remove the pot from the heat and add in the vanilla extract. Stir until thoroughly combined.

  • Once cooled, pour the syrup into a storage container such as a mason jar or old syrup bottle. 


After sitting for a couple of days the spice can begin to settle at the bottom. If desired you can strain the spices once the syrup is cool or simply shake or stir before use. I usually strain my syrup after a couple of days of curing in a mason jar. 
Straining spices
I like to strain the spices after a couple of days, but it’s not required.

Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

bottle of syrup