How to Make Pumpkin Spice Simple Syrup

Pumpkin, spice, and everything delicious.
Tayler Tayler (75)
1 hour

When the first days of Autumn hit, so many pumpkin spice products hit the shelves, I'm surprised we still refer to the reason as Autumn and not Pumpkin Spice Time. The flavor is everywhere, but only during this particular season, but what if we want to incorporate pumpkin spice outside of Autumn? What if we want to enjoy a little pumpkin spice all year round?

Well, we can with this pumpkin spice simple syrup recipe.

Not only is it easy, but it's easily the fanciest rendition of a simple syrup recipe since we started the simple syrup series. It features pumpkin purée (homemade or store bought, but we'll get into that later), white and brown sugar, and a litany of spices that would make Starbucks jealous.

If you're feeling frisky for fall flavors, check out my other recipe for whiskey simple syrup. Other wise, let's get started on pumpkin spice simple syrup.

First thing is first, though: the pumpkin purée.

Kitchen tools
1 eaSpoon to stir
1 eaLarge cooking pot
1 eaChef's KnifeChef's Knife
1 eaCutting BoardCutting Board
3 eaDry Measuring CupsDry Measuring Cups
1 eateaspoon
1 eaBlender
1 eaBaking SheetBaking Sheet
1 eaStrainer
1 eaCooking pot lid
1 wholePumpkin
1/4 cupPumpkin purée
1 cupWater
1/2 cupsugar
1/2 cupbrown sugar
1/2 teaspoonGround CinnamonGround Cinnamon
1/2 teaspoonground ginger
1/2 teaspoonground nutmeg
1/2 teaspoonground cloves

Howchoo is reader-supported. As an Amazon Associate, we may earn a small affiliate commission at no cost to you when you buy through our links.

Homemade pumpkin purée.
If you're using purée from a can, you can skip right to step two. However, if you're making purée from scratch, grab your pumpkin and keep reading!

Making pumpkin purée from scratch is a relatively painless process. All you need is 1 pumpkin, 1 knife, 1 spoon, 1 baking sheet, and 1 food processor (or blender).

How to cut your pumpkin

  1. Preheat your oven to 400 degrees F.
  2. Rinse your pumpkin.
  3. Using your knife, carefully cut your pumpkin from the top (near the stem) to the bottom.
  4. Once you're at the bottom, return to the top and turn your pumpkin 180 degrees. Repeat this process on the opposite side of your original cut.
  5. Flip your pumpkin on its side and cut it at the bottom, joining the slits.
  6. Grab your pumpkin in two hands and wedge your fingers carefully inside the slit at the bottom. Pull your pumpkin so the halves separate. (This isn't an exact science. Just be careful!)

How to make pumpkin purée

  1. Scoop out the seeds and stringy insides from your pumpkin.
  2. Place the pumpkin halves sliced-side-down on your baking sheet.
  3. Bake your pumpkin for 45-60 minutes or until a fork can easily pierce the exterior of the pumpkin.
  4. Remove your baking sheet from the oven and let it cool.
  5. Once the halves are cool, flip your pumpkin to expose the inside.
  6. Using a spoon, scoop out the soft flesh of the pumpkin and dump them inside your food processor or blend.
  7. Process for 3-5 minutes or until the mixture is very smooth. There should be no lumps.

Viola! You have fresh pumpkin purée, which means you're ready to make pumpkin spice simple syrup.

Measured cinnamon.

Measure out the following: 1 cup of water 1/2 cup of brown sugar 1/2 cup of white sugar 1/4 cup of pumpkin purée (canned or homemade) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves

Combine your measured ingredients in your pot and place it over high heat.

Bringing a pot to boil.

This recipe will be a lot thicker than previous recipes, similar to the blackberry simple syrup recipe. Unlike previous recipes, however, you're going to boil your syrup.

As your syrup heats, stir the mixture once or twice to help the sugars and spices dissolve.

Once your syrup begins to boil, turn off the stove and remove your pot from the heat. Cover your cooking pot with a lid.

Pumpkin old fashion.

Let your pot sit for at least 15-minutes to let the flavors infuse.

After 15-minutes, carefully remove the lid and pour your syrup through a strainer and directly into your airtight container. Since the pumpkin purée is a lot thicker than previous recipes, feel free to use a spoon to help mash the liquid through the strainer.

Store your syrup in the fridge for a few weeks, and make sure you shake it well before adding it to anything!

Pro tip: Wash your pot directly after transferring your syrup to your container. Once the moisture in the residue evaporates, you'll be left with a crystalized sugar goop clinging to the inside of your cookware. Not fun.

Another pro tip: Next time you make yourself an old fashion, trade the sugar for a splash of this simple syrup and garnish with a cinnamon stick, cherry, and orange!

Simple, tasty, and spicy!
Tayler Tayler (75)
30 minutes

What did the pepper say to the simple syrup? "I don't mean to be jalapeño business!" But, what if I told you that jalapeños are meant to be all up in a simple syrup's business?