Kat's Kitchen

When I created my Homemade Brown Sugar Syrup, it became a staple in my kitchen — smooth, sweet, and perfect in just about any drink. So naturally, I wanted to make an autumn twist on it: something just as easy to make, equally smooth, and bursting with fall flavor.

The result? This Homemade Pumpkin Syrup — my pumpkin-ified version of the brown sugar classic. I wanted it to taste like liquid pumpkin pie, but without overpowering spices (you know, like with pumpkin spice flavored things). The sweetness comes through first, with subtle warm spice notes in the background, and the texture is silky-smooth (no grit here!), so it stirs beautifully into coffee, tea, or cold foam.

This syrup is perfect for all your fall drinks — pumpkin spice lattes, chais, matchas, or cold brew with pumpkin cream cold foam. But it’s just as good outside the mug: drizzle it over pancakes, French toast, waffles, oatmeal, or even ice cream for an instant autumn upgrade.

Ingredients

• 1 cup dark brown sugar- yes you can use light brown, I just personally prefer dark
• 1 cup water
• 1 cup canned pumpkin
• 8 whole cloves (about ½ teaspoon) or ¼ teaspoon ground cloves
• ½ inch chunk of ginger or ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 cinnamon sticks or 1 teaspoon ground cinnamon
• 1 teaspoon vanilla bean paste or vanilla extract

Note, the whole cloves, fresh ginger and cinnamon sticks will give you the smoothest syrup texture. If you use ground seasonings, you will have a more gritty textured syrup.

Instructions

1. In a medium saucepan, combine the dark brown sugar, water, canned pumpkin, cloves, ginger, and salt. Break the cinnamon sticks in half and add them to the pan.
2. Set the vanilla bean paste aside for later.
3. Bring the mixture to a simmer over medium-low heat. Let it gently simmer for 15 minutes, stirring every 5 minutes to keep it from sticking.

1. Carefully pour the mixture through a fine mesh strainer to remove the pumpkin puree, cloves, ginger, and cinnamon pieces.
2. Strain 2–3 times, or until the syrup is a smooth, thin liquid with no puree remaining.
3. Stir in the vanilla bean paste, then let the syrup cool at room temperature for at least 1 hour.
4. Transfer to a syrup bottle or container, and store in the fridge for up to 2–3 weeks.

Save the Leftovers – Pumpkin Puree Bonus!

Don’t throw away that flavorful leftover pumpkin puree! Just remove the cloves, ginger, and cinnamon sticks (skip this step if you used ground seasonings), then place the puree in an airtight container in the fridge for up to 1 week. Use it to:

• Spread it on toast, pancakes, waffles, or French toast
• Add a spoonful to a yogurt bowl
• Blend into a smoothie with milk, banana, and protein powder for a fall-inspired treat

How to Use Pumpkin Syrup

• Stir into pumpkin spice lattes with espresso and milk for instant café vibes
• Mix into cold foam for pumpkin cream-topped cold brew, white mocha or shaken espresso
• Add to chai or matcha for a cozy seasonal twist
• Drizzle over pancakes, waffles, or French toast for a breakfast upgrade
• Sweeten oatmeal or yogurt for autumn mornings

This recipe is simple to make, completely smooth, and tastes like autumn in a bottle. If you love the balanced, sweet-forward flavor of pumpkin pie, this is going to be your go-to fall syrup.

How to Make a Sugar Free Version?

For a sugar free syrup, swap the dark brown sugar with a sugar free brown sugar alternative made with stevia or monk fruit.

How to Make a Pumpkin Spice Syrup

This Pumpkin Syrup is a sweeter, less spiced flavor, but if you want the stronger spiced pumpkin spice flavor, skip the cloves, ginger, and cinnamon sticks in this recipe, and add in 1 tablespoon of pumpkin pie spice. Keep everything else the same.

More Homemade Syrup Recipes:

• Homemade Pecan Syrup
• Starbucks Apple Brown Sugar Syrup
• Homemade Brown Sugar Syrup
• Starbucks Spiced Apple Drizzle
• Homemade Vanilla Syrup

Homemade Pumpkin Syrup

This Homemade Pumpkin Syrup is like liquid pumpkin pie — smooth, sweet, and perfectly balanced without too much spice. Made with dark brown sugar, real pumpkin, and warm spices, it’s perfect for pumpkin spice lattes, chai, matcha, cold foams, or drizzling over pancakes, waffles, and French toast.

5 from 1 vote

Print Pin

Course: Drinks

Keyword: Fall Recipe, Homemade Syrups

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 1 hour hour

Servings: 8 ounces

Author: katerinafaith

Equipment

• saucepan
• rubber spatula
• strainer
• syrup bottle or mason jar

Ingredients

• 1 cup dark brown sugar
• 1 cup water
• 1 cup canned pumpkin
• 8 whole cloves or ¼ teaspoon ground cloves
• ½ inch chunk of ginger or ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 cinnamon sticks or 1 teaspoon ground cinnamon
• 1 teaspoon vanilla bean paste or vanilla extract

Instructions

• In a medium saucepan, combine the dark brown sugar, water, canned pumpkin, cloves, ginger, and salt. Break the cinnamon sticks in half and add them to the pan.
• Set the vanilla bean paste aside for later.
• Bring the mixture to a simmer over medium-low heat. Let it gently simmer for 15 minutes, stirring every 5 minutes to keep it from sticking.
• Carefully pour the mixture through a fine mesh strainer to remove the pumpkin puree, cloves, ginger, and cinnamon pieces.
• Strain 2–3 times, or until the syrup is a smooth, thin liquid with no puree remaining.
• Stir in the vanilla bean paste, then let the syrup cool at room temperature for at least 1 hour.
• Transfer to a syrup bottle or container, and store in the fridge for up to 2–3 weeks.
• Save the leftover pumpkin puree and use as a toast or yogurt topper, or blend into smoothies.

Notes

The whole cloves, fresh ginger and cinnamon sticks will give you the smoothest syrup texture. If you use ground seasonings, you will have a more gritty textured syrup.