Healthier Pumpkin Spice Syrup

This pumpkin spice syrup is a healthier alternative made at home! It’s made with pumpkin puree, coconut sugar, maple syrup, pumpkin pie spice, and it tastes even better than Starbucks!

From day one, I’ve been a huge pumpkin spice latte fan! Starbucks technically invented the concept of making a latte with pumpkin spice flavors, but in my opinion, there are much tastier options out there—and making your own is number one on my list!

This pumpkin spice latte syrup is a bit lower in sugar than most, and uses coconut sugar and maple syrup instead of brown sugar for a better flavor.

Why you’ll love this pumpkin spice syrup

• It’s easy to make! All it takes is some simmering and mixing!
• It has a richer flavor than storebought. Storebought syrups tend to be too sweet. This one is lower in sugar, making the flavors pop more.

The ingredients

• Pumpkin Puree. This is a tangent for another day on how pumpkin spice, and pumpkin are two totally different flavors, and the pumpkin spice latte was never meant to have actual pumpkin in it. But at this point in the pumpkin spice timeline, we’re all used to actual pumpkin flavor in our drinks. It also helps thicken up the syrup naturally!
• Coconut Sugar and Maple Syrup. This blend gives a rich fall flavor to the syrup.
• Pumpkin pie spice. This spice blend is used in pumpkin desserts to enhance the pumpkin flavor, and it’s what really makes this syrup!
• Water.

How to make pumpkin spice syrup

• Step one. Combine the ingredients in a small pot.
• Step two. Simmer and allow to thicken.
• Step three. Allow to cool and store in the fridge!

Tips & tricks

• Adjust further to taste. This syrup is pretty punchy, but you can add more pumpkin spice, more vanilla, or even extra flavor like almond extract if desired!
• Add it to pancakes, waffles, and baked goods. You don’t need to be a coffee drinker to enjoy this syrup! Use it like pancake syrup or add it to your cookies for an extra flavor pop. I even add a teaspoon to my son’s milk, and he loves the flavor.

How to make your own pumpkin pie spice at home

Pumpkin pie spices is a spice blend that’s very easy to find in stores! However, you can also make your own in a pinch…

• 1 tsp cinnamon
• 1/2 tsp nutmeg (sub mace for AIP)
• 1/2 tsp ginger powder
• 1/4 tsp clove
• 1/8 tsp allspice (omit for AIP)

Storage instructions

The syrup can be stored in the fridge for up to 2 weeks. I like to use these bottles, but you can easily store it in a jar.

You’ll also like…

• Pumpkin Cream Coldbrew
• Chocolate Pumpkin Butter Cups 
• Pumpkin Cookie Dough

Heathlier Pumpkin Spice Syrup

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• Author: Michelle
• Total Time: 15 minutes
• Yield: 10 servings (1 tbsp per serving) 1x
• Diet: Gluten Free

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cup water
• 1/4 cup canned pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 2 1/4 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger powder, 1/4 tsp clove, 1/8 tsp allspice)
• 1 tsp vanilla extract

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Instructions

1. Combine the water, pumpkin puree, coconut sugar, maple syrup and pumpkin pie spice in a small sauce pan and whisk well.
2. Set over medium heat and bring to a simmer for about 10 minutes, stirring often. You want the syrup to still be thin enough to pour, but thick enough to coat the back of a spoon. Turn off the heat and add the vanilla extract. Stir well.
3. Remove from the stove and allow to cool before adding it to a jar or bottle. Store in the fridge for up to 2 weeks. Serve the syrup over pancakes, or in your coffee, adjusting the amount to your taste!

Notes

If you’re making this recipe AIP, make your own pumpkin pie spice as listed above, but omit the all spice and swap the nutmeg for mace.

• Prep Time: 5
• Cook Time: 10
• Category: Drinks
• Method: Stove Top
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 63
• Fat: .1g
• Carbohydrates: 15.7g
• Fiber: .2g
• Protein: .1g

Keywords: pumpkin spice syrup