I think we all know that if fall had a distinct flavor, it would be apples and 100% pumpkin spice. If you know me, you know I like to make syrups, and this pumpkin spice coffee syrup is no exception.

This variation is almost identical to my Instant Pot Pumpkin Spice Creamer, but this recipe is a sweetener with no dairy.

And no Instant Pot.

☕Why I Think This Is The Best Pumpkin Spice Syrup Recipe

First and probably most important, you can say g’bye to the coffee shops. Save that cash, my Friend!
You can make it just as you like it because it’s so versatile – stronger ‘spice’ flavors? G’head, and add more! (Which I like because I always prefer a stronger pumpkin spice flavor).
It’s dairy-free – if you want it creamier, simply add your favorite non-dairy cream or milk. (Almond or Oat Barista Creams are nice to use!).
It’s not just for coffee. I’ve added it to yogurt, drizzled a bit on pancakes, or, believe it or not, it’s amazing stirred into hot cocoa.

And if you’re building out your fall coffee corner, don’t miss my Instant Pot Coffee Concentrate or my other DIY syrups (perfect for gifting or stocking up your flavor stash).

🌟Ingredients Notes

✅ Brown sugar – deep caramel sweetness with that touch of molasses that brings the richness to the syrup.
✅Pumpkin Puree – Use homemade or canned, use what you have on hand. Do NOT use pumpkin pie filling, though.
✅Pumpkin Pie Spice – I like to use the store-bought blend because it’s easy.
Other spices (optional) – Once in a while, when I’m feeling a bit spicier, I’ll add extra spices to kick it up. I’ll list the ingredients separately for the pumpkin pie spice in case you want to make your own, and the extra spices I used.
✅Water – Not really an ingredient, but it keeps it pourable, and you can adjust for a thicker or thinner syrup.

Ingredient photo for the pumpkin spice coffee syrup. Brown sugar, water, spices and pumpkin puree.

👀Directions At A Glance

Gather all the ingredients and put them in a pot.
Bring to a boil, then simmer.
Remove the spices and stop there and bottle, or, what I like to do is strain it through cheesecloth for a smoother syrup. It’s optional if you’re up to it.
Cool down and store in a pretty bottle! (Or a mason jar with a lid works well, too).

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

💡Things To Know About This Recipe

Want a creamer? Half the sugar and add a half cup of sweetened condensed milk.
Drizzle on french toast, pancakes, waffles, oatmeal (incredible!!), or parfaits.
Straining the Pumpkin – you don’t have to strain the pulp from the syrup. Leaving it in gives a bit of a rustic vibe and a slightly stronger flavor but you’ll have to give it a shake every time you want to use it. No big deal, but just something to note.
Mix into hot chocolate to level up a fall hot cocoa at the pumpkin patch.

Pumpkin spice syrup on a spoon resting on top of foamed coffee.

🎃Make Your Own Pumpkin Pie Spice

Mix well and store in an airtight jar for up to 6 months. Shake before using to redistribute the spices.

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

👉 The extra spices used besides the pumpkin pie spice were cinnamon sticks, star anise, cloves, and allspice. Use them at your discretion, but go easy on the cloves. Cloves have a motto – “a little goes a long way”.

Did you try this recipe? I’d love to hear what you thought about it in the comments below. Also, if you have a moment, please leave a *****star rating on the recipe card below.
And as always, thank you SO much for taking the time to visit The Salty Pot today! I hope you have a fantastic day!

Pumpkin Spice Coffee Syrup

Yield: 32 servings

Ingredients

1 cup brown sugar
1 cup water
3 tablespoons pumpkin puree (not pumpkin pie filling)
1 cinnamon stick
1 whole star anise
3 whole cloves
1 allspice berry (or ¼ tsp ground allspice)
1 teaspoon pumpkin pie spice

Instructions

In a medium saucepan, combine water, brown sugar, pumpkin puree, and pumpkin pie spice. Also, add the additional cinnamon stick, star anise, cloves, and allspice if you're using them.
Whisk together and bring to a gentle boil over medium heat.
Reduce the heat and simmer for 10 - 12 minutes, stirring occasionally, until the syrup thickens slightly.
Remove from heat. Remove the optional spices. Serve as is, OR strain through cheesecloth for a smooth finish.
Pour into a clean glass jar or bottle. Let cool before sealing.

Notes

Storage: Keep refrigerated in a sealed jar for up to 2 weeks.

Freezing: You can freeze it in small portions (like ice cube trays), but the texture may change slightly. Stir well after thawing.

Consistency: If it thickens too much in the fridge, warm it up and add a splash of water.

Dairy-Free Base: This syrup is naturally dairy-free and vegan. For creamier coffee syrup, stir into warmed almond milk, oat milk, or soy milk.

Gift Idea: Bottle it up with a ribbon and tag — perfect for fall hostess gifts!

Nutrition Information:

Yield: 32 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 23Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.