About This Pumpkin Spice Syrup
If Starbucks pumpkin spice lattes are your weakness, this syrup is your secret weapon! Making your own pumpkin spice syrup at home means you can enjoy that cozy flavor anytime—not just when it’s on the Starbucks menu!
My simple Starbucks copycat recipe is based on the real Sweet Pumpkin Spice Syrup that Starbucks serves at their cafes.
Pro-tip: use this pumpkin spice syrup recipe and this Vanilla Sweet Cream Cold Foam (A Copycat Starbucks Recipe) to make your favorite Starbucks latte at home!
Let’s Talk Ingredients
Now that I’ve convinced you to make this Starbucks pumpkin spice syrup copycat recipe, let’s talk about some key ingredients:
- Brown Sugar. Brown sugar comes in two varieties: light or dark. I prefer dark sugar because it has more molasses in it (making it more flavorful).
- Canned Pumpkin Puree. My favorite canned pumpkin puree is Libby’s 100% Pure Pumpkin. I use it for all the pumpkin recipes on Hummingbird High!
- Vanilla Extract. Sometimes I gift a “DIY Pumpkin Spice Latte” kit, including a bottle of this syrup and a bottle of my Homemade Vanilla Extract. It’s the perfect homemade gift!
- Pumpkin Pie Spice. You can use a store-bought blend, or make your own with my Easy Pumpkin Pie Spice Mix Recipe for Fall Baking.
Making The Syrup, Step By Step (With Photos!)
Baking Equipment Recommendations (To Help You Make Homemade Syrups)
If you plan on making more homemade coffee syrups, I recommend investing in the following “baking” equipment:
½-Tablespoon measure
Ikea KORKEN Bottle With Stopper
Looking for a simple syrup recipe that pairs with everything? Check out my 5 Minute Simple Syrup Recipe (For Cakes, Cocktails, Drinks)!
Get the Recipe: 5 Minute Pumpkin Spice Syrup (Starbucks Copycat Recipe)
Ingredients
- ¾ cup (6 ounces or 170 grams) water
- ¼ cup plus 2 Tablespoons tightly packed (2.85 ounces or 81 grams) light OR dark brown sugar
- ¼ cup plus 2 Tablespoons (2.65 ounces or 75 grams) granulated sugar
- 4 ½ Tablespoons (2.25 ounces or 64 grams) canned pumpkin puree
- ¾ teaspoon pumpkin pie spice
- ¾ teaspoon pure vanilla extract
Equipment
- ½-Tablespoon measure
- fine-mesh sieve
- funnel
Instructions
- Whisk the water, sugars, pumpkin puree, and pumpkin spices to combine. In a medium, heavy-bottomed saucepan, whisk together the water, sugars, pumpkin puree, and pumpkin spices to begin dissolving the ingredients. The water should turn cloudy, but don't worry if the sugar doesn't fully dissolve—that'll happen in the next step!
- Cook the mixture into a syrup. Cook over medium-high heat, whisking continuously until the ingredients dissolves and the mixture starts to boil, about 3 minutes. Once the mixture comes to a boil, continue to whisk and cook at a very low boil for another minute, reducing the heat as necessary.
- Add the vanilla. Remove from heat and immediately whisk in the vanilla extract.
- Strain the syrup, then cool and store. Place a fine-mesh sieve over a liquid measuring cup with a lid and pour the syrup through the sieve to remove any lumps. Cool to room temperature.Once cool, use a funnel to pour the syrup into an airtight bottle with a resealable cap. The homemade simple syrup will store in the refrigerator for up to 2 weeks.
buy the book
Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
