This lightened up homemade pumpkin coffee syrup is so simple to make, yet packs a real flavour punch. It’s the perfect syrup to make your very own pumpkin spice lattes at home!
You guys, how have I seriously NEVER made coffee syrup before?!
It’s literally life changing.
And the best thing about this coffee syrup?
It isn’t full of sugar, so we can drink pumpkin spice lattes all Autumn long and not rot our teeth – win, win I’m sure you’ll agree 😉
Also….. I did my first pour shot!
I admit, pour shots (or anything moving) actually kind of scare me. Sure I can set up a static shot and take it on the tripod, but I don’t have great co-ordination, so I’ve been kinda worried they’d turn out to be rubbish – even with my remote shoot and tripod.
However, having read this post by Lindsay of Pinch of Yum, I was feeling ready to challenge myself and get that shot!
And guess what? It wasn’t that hard! Although there’s obviously room for improvement; I’m pretty chuffed with my first attempt!
(Scroll down to see the animated GIF I made!)
Anyways, enough about food blogger milestones: let’s talk about this spicy, sweet syrup which will transform your normal morning coffee into something oh-so-much-better. 😀
I did some research the other day into Starbucks Pumpkin Spice Latte’s and do you know what? There’s NO PUMPKIN in them.
Just a load of artificial stuff, probably things you wouldn’t choose to eat normally. I wish I could say I’m never going to buy one again, but they are still good… I think I’m just going to have them a lot less because in every other area of my life I don’t eat/drink processed things.
They will become a very rare treat. Man, how to burst a bubble. Don’t Google stuff guys. You’ll realise your whole life is a lie :'(
However, since I developed this super awesome syrup, with ACTUAL pumpkin in, it means that you can have a homemade PSL which is as close to a Starbucks one as I’ve ever tasted.
So, what’s in my pumpkin syrup? Light brown sugar, sweetener, pumpkin purée, spices and water. That’s it. I’ll bet you have all the spices in your kitchen already.
Don’t be afraid that the water will dilute all the flavours and make it taste awful – once you’ve boiled it up, it thickens beautifully and has an intense, spicy flavour.
Another thing? There really isn’t that much sugar in this recipe. A 1/4 cup light brown to give that rich, caramel note; but in place of the white sugar I’ve seen in countless other recipes, I used sweetener – and you really don’t notice the difference.
I’m pretty sure you could drizzle this syrup all over pancakes, porridge, waffles, ice cream…. anything that you want to spice up. But since I made it primarily for coffee, I guess I’d better share my Pumpkin Spice Latte recipe too, eh? 😉
(This pumpkin spice latte is skinny as well – I used sweetener and skimmed milk. However, you can use full fat milk and sugar, just substitute as necessary.)
Start with 2 tablespoons of my sticky, sweet, rich pumpkin syrup…
Add in 1-2 shots of espresso, some warm, frothy milk and sugar/sweetener to taste. Then be amazed as you close your eyes and imagine you’re actually sitting in a coffee shop… in your dressing gown.
OK, maybe not. Pretty sure you’d get some strange looks sat there in your PJs.
Actually I think you should make this syrup, place it in a padlocked cupboard and then when you want to make one, run and hide because these are too good to share.
Side note: I have an espresso maker, so I’ve written the recipe as I make it. If you don’t have a coffee machine, make a shot’s worth of coffee (75ml) and in place of frothy milk, warm milk in the microwave for 30-40 seconds. Then make as per instructions.
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Pumpkin Coffee Syrup {with homemade Pumpkin Spice Latte!}
Ingredients
- For the pumpkin coffee syrup
- 1/4 cup (7g) sweetener
- 1/4 cup (50g) light brown sugar
- 1/3 cup (90g) pumpkin puréé, not pie filling
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 cup (180ml) water
- For the pumpkin spice latte:
- 1-2 shots freshly made espresso
- 2 tbsp homemade pumpkin syrup
- Sweetener/sugar to taste
- 1/2 cup + 2tbsp (150ml) milk, frothed (I used skim)
- Cinnamon to garnish, optional
Instructions
- To make the syrup: place all ingredients into a medium sized pan and place over a medium heat. Stirring continuously, bring to a boil and then turn down to simmer for 3-4 minutes until thickened*.
- Once thickened, remove from heat and leave to cool for 30 minutes before transferring to a jug/container to cool completely.
- Syrup will keep in an airtight container, in the fridge for 1 week.
- To make the pumpkin spice latte:
- Place 2 tablespoon of syrup into the bottom of your mug. Add 1-2 shots freshly made espresso and stir until combined.
- Add in sweetener/sugar to taste, if required.
- Stir in warm milk until combined, then add the frothy top. Sprinkle with cinnamon, if desired.
- Serve immediately.
Recipe Notes
Recipe by Annie of Annie's Noms *As you're stirring you will definitely feel the syrup becoming thicker, but this does not thicken to a consistency which would properly coat the back of a spoon as is normal with syrups, it's slightly runnier, but it gets thicker as it cools.
Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! 
I just had my first attempt at a pumpkin spice latte, but I like the idea of making pumpkin syrup to have on hand whenever I make my coffee. Can’t wait to try this. Also, nice pour shot! Stopping by form the Pin It Party.
I’m not a coffee drinker, but I’d love a shot of this in my hot cocoa! Pinning!
Never made coffee syrup before, I usually just buy my coffee flavourers at the store. You have definitely inspired me to recreate the recipe.. looks delicious and i totally am loving the pumpkin flavour!
Thanks so much Bev! Now I want to get pour shots of everything!!!
Oooh, I hadn’t thought of that, fabulous idea Kelly – I may have to try it this evening!
It was the first time I’d ever made coffee syrup as well, but I’m converted – it’s so easy and you know exactly what’s in there! 😀
Awesome first pour shot! I love pumpkin spice lattes. 🙂
~Lorelai
Life With Lorelai
Love love this! Can’t wait to make this syrup! Pinned!
What do you mean by ‘sweetener’ in the recipe? Is it the equivalent of 1/4 cup white sugar or am I just not reading it right?
Mmmmm, I just want to slurp that coffee down right now! I bet it tastes incredible!
I love making my own coffee syrups. I love that it’s finally pumpkin season! My name is Katie and I host Inspired Weekends, now open. All entries get pinned. I would love to have you link up!
Hi, no it’s not equivalent to sugar, it’s around twice as sweet. It’s a zero calorie sugar substitute called Truvia that I use, but Splenda, Canderel etc would all be fine to use.
Genius! Can’t wait to try! Visiting from Foodie Friday!
No pumpkin in PSL!? Guess I’ll have to keep on making great variations like this all autumn/winter long. Great pouring shot btw 🙂
OH this is going to be dangerous! I’ve been craving and wanting all things pumpkin this whole pregnancy! Thanks for sharing on Sunday FUNday!
What a great coffee syrup. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday this week. Hope you have a fantastic day and come back real soon!
Miz Helen
Delicious. My husband is the coffee drinker in my house (I drink a little) and I’ve been colecting syrup recipes to try. This one sounds great. How do you think it would taste in iced coffee? We live in Hawaii so the weather is warm year round and most of the coffee we drink is iced. I love your pour shot and GIF they turned out great. Pinning (seen on Tasty Tuesday)
Thanks so much Lorelai! 🙂
Thanks so much Anna! 🙂
Yep, I am totally addicted haha!
Thanks very much! 🙂
Nope – I was so surprised! 🙁 Thanks so much Laura, can’t wait to practice pouring shots again! 🙂
Totally dangerous – I’ve been having one every single day haha!
Hi, I hadn’t thought of making it as an iced coffee, I don’t know why as I love iced coffee in the Summer! I’m pretty sure if you blended it all together with the ice etc it would turn out great – I’ll have to try it next Summer!
I’m thrilled you stopped by and shared at Foodie Fridays. It was fun to share. I am looking forward to seeing what fabulous post you have to share this week. Party starts Thursday at 9 pm EST. Hope to see you there.
Blessings,
Shari
http://www.puregracefarms.com
Thank you so much for sharing on The Inspiration Board at homework. I loved your project and featured you today!
Have a wonderful weekend!
carolyn ~ homework
I’m not above using sugar in my recipes. That and I don’t keep sugar substitute. But I REALLY want to make this recipe because it’s the only one I’ve seen with lots of pumpkin in it. Do you know the equivalent of sugar that would be used in this recipe instead of sweetener?
Hi Suzanne, To my taste buds, sweetener is about twice as sweet as sugar, so I’d try with 2tbsp white sugar, or you can make a slightly more caramel flavour with an extra 2tbsp of light brown instead of the white!
Is The sweetener just the packets or is it the cooking sweetener?
I used Truvia, so anything similar will work fine! 🙂
Wouldn’t replacing the sweetener with sugar be the opposite. You’d have to add 1/2 cup sugar instead of the 1/4cup sweetener (because the sweetener is more sweet)?