I asked and you woot wooted. So here it is, my recipe for 4 Ingredient Pumpkin Spice Syrup. When I posted my Vegan Pumpkin Spice Oatmeal recipe, I asked if you lovely friends wanted my recipe for a pumpkin spice latte, and to let me know by putting a "woot woot!" in the comments. I seriously have to do something like this again, because every time a "woot woot" came in, I laughed out loud.
FEATURED COMMENT:
Pumpkin spice is back at Starbucks and I was just reminded of this recipe again. I’ve made this probably 5 or 6 years in a row now and love it so much. - Brie ⭐⭐⭐⭐⭐
There are a bajillion pumpkin spice latte recipes on the web (that's a scientific fact), so I'm not exactly the first here, but I knew I wanted to do two things with this recipe:
- Make it as simple as possible. Some of the recipes I came across had too many ingredients or took too long to prepare.
- Make it as convenient as possible. While I am sure it's delicious, simmering spices and pumpkin with milk every time you want a coffee seems a bit fussy to me. So I decided a syrup was the way to go. Just pour and stir straight into your coffee!
I just started tossing things in a pot until it tasted sensational, and then, tah dah! 4 Ingredient Pumpkin Spice Syrup to the rescue.
You know what I love about this stuff (other that being pumpkin spice bliss), it's pretty quick and easy to make, and then you just have this marvellous thick syrup hanging around. You can stir it into a latte, or just into a regular coffee, but who said coffee is the only use?
Other uses for this syrup:
- Drizzle this sucker over pancakes
- Onto waffles
- Stir into porridge
- Over french toast
- Mix into hot chocolate
- Shake into a cocktail
- or pour directly into your mouth (yeah I'm classy like that).
Pumpkin spice everything here I come!
This is a simple one to make for sure. Just add everything to a small pot, whisk together and bring to a simmer for about 3 minutes. Pour the syrup through a fine mesh strainer, or a nut milk bag. (You may want to let it cool first if using a nut milk bag). This strains out the pulpiness and leaves you with perfect syrup. Done. Finito. Enjoy.
Stir about 1 tablespoon of syrup (or to taste), into your latte or coffee.
Store the pumpkin spice syrup in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for longer storage.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
4 Ingredient Pumpkin Spice Syrup
Servings:
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COMMENT
Ingredients
- ¾ cup water
- ¾ cup brown sugar
- ¼ cup pumpkin purée
- 2 teaspoons pumpkin pie spice
Instructions
- Add everything to a small pot, whisk together and bring to a simmer for about 3 minutes.
- Pour the syrup through a fine mesh strainer, or a nut milk bag. (You may want to let it cool first if using a nut milk bag). This strains out the pulpiness and leaves you with perfect syrup.
- To make a pumpkin spice latte or coffee, simply stir 1 tablespoon of syrup, or to taste, into your latte or coffee.
- Store the pumpkin spice syrup in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for longer storage.
Kat - the other 1 says
I decided to make a sort of combo of this and your cinnamon simple syrup, and something entirely different, lol.
I skipped the pumpkin cause I wanted to make sure it would last long enough that I didn't waste any.
I tied my spices up in cheesecloth so I wouldn't have to strain anything after.
I'm calling mine Golden Pumpkin Spice Syrup.
This is what I used.
About 3inches of a Ceylon cinnamon stick, 2 "regular" 3inch cinnamon sticks (ending up adding 2 more to the pot later and put those 2 in the jar after), a 2+ inch piece of ginger (sliced hasselback style), several cloves and whole allspice berries (dried), there may have been some dried orange peel left in my mulling spices jar and tossed those in too), a 1/2 inch piece of vanilla bean (I took out of my vanilla salt jar), 3 small rocks of pink salt, several slices of dried turmeric, and 3 black peppercorns I slightly crushed. Tied these all up and added to the pot with them, 2 1/2 cups of sugar and water (that much of both), and about 1 Tablespoon of molasses, cause I don't have any brown sugar. I think I could have used 2Tbls.
I tasted it as it went and ended up simmering it around an hour. Tastes heavenly!
I kept thinking it should be thicker for a syrup, which is why I simmered longer after the spices / flavor was where I wanted it, it was still kinda thin looking, but I've never made simple syrup before, so maybe it's supposed to be thin.
I allowed it to cool a while before decanting. My first jar used to be a vinegar jar and has a little filter like cap, so I put the cinnamon sticks and some candied ginger in the bottom to continue to "steep." It claims to hold 12ounces, I don't think it does though.
There was still a lot left in the pot (lol), if I'd realized I was going to need another bottle (which I should have) I would have saved one of the 2 extra cinnamon sticks for the second bottle.
I had a crazy thought, so I let the rest of the syrup in the pot cool down to 80° F, then poured in about 1/2 cup of raw honey and had to whisk it in (there was roughly 1 1/2 cups of syrup in the pot still). Then poured it into its own jar. They both taste amazing!
(I use raw honey medicinally for my insides, so this bottle will be for cold drinks and non vegans, I did labor it "with honey.")
I can still stir some pumpkin or pumpkin butter into my drink with the syrup(s), but the syrup itself should stay good for a while (I put one jar in the fridge for later).
I realize I didn't exactly or maybe at all, lol, make your recipe, but your syrup recipes inspired me (and gave me directions) to make it how i wanted to.
Thank you for your inspiration and hard work!
Kat - the other 1 says
Oops! I also had a small bit off of a whole nutmeg in the cheesecloth spice bundle. 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, that sounds like a delicious and creative twist on the syrup recipe! Thanks for sharing your process and inspiration.
Paige says
Very tasty and a lot easier than the recipes that call for the individual spices!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Paige!!
Dianna says
Hi! Question. If I’m straining out the pulp, isn’t this basically brown sugar, pumpkin spice & water?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dianna! The pumpkin purée adds body and flavor to the syrup, giving it that real pumpkin essence even after straining. Although we’re filtering out any pulpiness, the flavors and natural starches from the purée infuse into the syrup, making it taste richer and more delicious. So, even though it might look like just sugar and spice after straining, it definitely tastes different with the pumpkin included! Hope that helps!
Matcha says
Hi, I was trying out your recipe but I think I did something wrong. It’s really watery, and I realized I may have mistaken the 3/4 cup of water as the liquid measuring cup instead of the dry measuring cup. Was I supposed to do 3/4 cup of water using a dry measuring cup?
Jess @ It Doesn't Taste Like Chicken says
It shouldn't be too watery whether you used dry or liquid measuring cups so it sounds like you didn't simmer long enough to boil the liquid down and let the mixture thicken.
Leslie says
Oh my WORD. This is so delicious and could not possibly be easier. Thank you!
Jess @ It Doesn't Taste Like Chicken says
Yay! We're so glad!
Robyn Kurtz says
Do you think this could be frozen?
Jess @ IDTLC Support says
Yes it should freeze alright!
Mackenzie says
it's not very sweet and doesn't taste like pumpkin at all.. idk maybe it's just me, I like very sweet things so maybe that's why it's not very sweet but I don't taste any pumpkin at all
Meg says
I've made this syrup for several pumpkin-spice seasons running and I *love* it. Usually I stir it into coffee and add my favorite soy creamer. This year, with my new stove-top espresso maker and an amazing little handheld frother I tried something new: frothing cold soy milk with several tablespoons of the PS syrup and pouring that slightly sweet pumpkiny froth into my espresso. DELICIOUS! I'm hooked. Now I don't have to be envious of a certain Seattle-based coffee chain's "pumpkin cream" -- I just make a superior version at home. Thanks for another fab recipe, Sam. 🙂
Rachel Willcox says
The taste of autumn! I love this syrup! I use it for making pumpkin spice lattes, which I do with oat milk, instant coffee, and my amazing hot chocolate shaker to froth it up. YUM!
John says
Does the amount of sugar in the syrup preserve it at room temperature or should it be refrigerated?
Sam Turnbull says
It should be refrigerated 🙂
Shannon says
I think I turned my back and it appears really thick trying to go thru the screen I am using. Saving the pulpiness as a pumpkin spice spread for zucchini bread or. Toast like apple butter. Turning my lemons into lemonade so to speak.
DSL says
ooh! I love this idea of using the filtered pumpkin as a spread!
Breanna says
I made it! Super easy but feel like I did something wrong? It was really thick and didn’t mix well into my coffee. I could taste it and tasted it before I put in my coffee and was so delicious so upset I did something wrong! Any suggestions on how to fix? I am going to try again!
Sam Turnbull says
Hi Breanna, it sounds like you might have cooked it a little long so it got too thick. next time cook it a little less. Also, did you strain it? If you don't strain it, it will be a little thick. Hope that helps!
Breanna says
Thanks! This helps a lot! I may need a different way to strain it as well.
Janet says
Enjoying my Latte as I write
I made double!it is delish thank you for sharing
Sam Turnbull says
You're most welcome Janet!
Brie says
Pumpkin spice is back at Starbucks and I was just reminded of this recipe again. I’ve made this probably 5 or 6 years in a row now and love it so much.
Becca says
Hi! I am super excited to make this but before I do I wanted to know how to safely store it?
Charlotte says
Great simple recipe!! I made my own pumpkin puree as it's not available in my local shops. It still worked great and I will be making everything pumpkin spiced all week 🙂
Sam Turnbull says
Wonderful!!