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Glass jar filled with smooth, swirled pumpkin butter on a neutral background, surrounded by cinnamon and a small pumpkin, styled in warm autumn light.

Homemade Pumpkin Spice Syrup (and Pumpkin Butter Bonus)

Homemade pumpkin spice syrup made with real pumpkin, warm spices, and natural sweetener - perfect for pumpkin cold brew, lattes, and fall cocktails, with bonus pumpkin butter from the leftovers.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 8 1 tablespoon
Course: Drinks, Sweetener/Condiment, syrup
Cuisine: American, Autumn, Seasonal
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup pumpkin purée (canned or homemade)
  • 1/2 cup agave syrup (or brown sugar)
  • 1/2 cup water
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp vanilla extract (added after cooking)

Equipment

  • 1 small saucepan
  • 1 whisk or spoon
  • 1 Fine-mesh strainer or cheesecloth
  • 1 Heat-resistent jar or glass container (for syrup)
  • 1 small bowl or second jar (to collect pumpkin butter)
  • Measuring cups and spoons

Method
 

  1. In a small saucepan, whisk together pumpkin purée, agave (or brown sugar), water, and all spices.
  2. Bring to a gentle simmer over medium-low heat. Cook for 5 minutes, stirring often to prevent sticking.
  3. Remove from heat and stir in the vanilla extract if using.
  4. Pour mixture through a fine mesh strainer or cheesecloth into a bowl or jar, pressing gently to extract the syrup.
  5. Transfer strained syrup to a sealed jar - refrigerate for up to 1 week.
  6. Save the leftover thick purée - this becomes pumpkin butter. Store separately in the fridge or freeze for later use.

Notes

 
  • Yield: Makes approximately 1 cup of syrup (enough for 6-8 drinks).
  • Pumpkin Butter Bonus: The leftover spiced pumpkin from straining becomes pumpkin butter - use it on toast, oatmeal, yogurt, or freeze for later.
  • Sweetener Options: Agave gives a lower glycemic, smoother syrup. Brown sugar adds a deeper caramel flavor. Maple syrup also works.
  • Storage: Syrup keeps up to 1 week in the fridge, 2 months if frozen in ice cube trays. Pumpkin butter keeps 5-7 days in the fridge.
  • Use In: Cold brew, lattes, mocktails, cocktails, whipped cream, pancakes, oatmeal, baked goods, or smoothies.