This homemade pumpkin spice syrup is a dairy-free alternative. With ingredients like coconut sugar and pumpkin pie spice, it tastes even better than Starbucks!

Pumpkin spice syrup in a bottle with a label.

Table of contents

Why you’ll love this homemade pumpkin spice syrup

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! Here’s why you’ll love using my homemade pumpkin spice syrup…

Headshot of food blogger Michelle Hoover in a pink kitchen.
  • It’s easy to make! All it takes is some simmering and mixing!
  • It has a richer flavor than store-bought. Store-bought syrups tend to be too sweet. This one is lower in sugar, making the flavors pop more.
  • Lower sugar! 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.

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

  • 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.
Pumpkin syrup ingredients in bowls.

How to make Homemade Pumpkin Spice Syrup

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

  • 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!
Pumpkin spice syrup simmering in a pot.
Pumpkin spice syrup in a pot with pumpkin candles in the background.

Michelle’s 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 Customize Your Pumpkin Spice Syrup

  • Turn it into a cold foam. Add this syrup to a half-and-half of your choice (I use a dairy-free version) and mix it up to make a creamer, or whip it for a cold foam!
  • Switch up the sweetener. Something like date sugar would be the perfect swap for coconut sugar.
  • Add a splash of citrus. Orange zest would be the perfect addition for a citrus flavor.
  • Give it a different flavor with almond extract. Almond extract adds this incredible nutty flavor that almost tastes like a cookie. Add this to have even more of a flavor pop!

Recipe FAQS

How can you 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)

How do you store the pumpkin spice syrup?

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.

Pumpkin spice latte with the syrup bottle sitting next to it.

If you tried this Pumpkin Spice Syrup or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!

Other Gluten-Free Pumpkin Recipes to Try…

Pumpkin spice syrup in a labeled glass syrup bottle.
5 from 1 review

Homemade Pumpkin Spice Syrup

Yield: 10 servings (1 tbsp per serving)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Michelle
This homemade pumpkin spice syrup is a healthier alternative. With ingredients like coconut sugar and pumpkin pie spice, it tastes even better than Starbucks!
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Ingredients
 

Instructions
 

  • Combine the water, pumpkin puree, coconut sugar, maple syrup and pumpkin pie spice in a small sauce pan and whisk well.
  • 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.
  • Remove from the stove and allow to cool before adding it to a jar or bottle. Store in the fridge for up to 1-2 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 allspice and swap the nutmeg for mace.
Storage: Store for up to 1-2 weeks in the fridge. 
Serving: 1serving, Calories: 63kcal, Carbohydrates: 15.7g, Protein: 0.1g, Fat: 0.1g, Fiber: 0.2g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!