Pumpkin Syrup

Your fall cocktails simply wouldn’t be complete without pumpkin syrup. I love making Pumpkin Syrup for all the hosting I’ll be doing this time of year because I know I’ll go through a whole bottle, no problem. And it’s not just for cocktails. You can use this perfect fall simple syrup on waffles, ice cream, yogurt, overnight oats… basically everything. Happy fall y’all!

Watch Me Make Pumpkin Syrup

How to Make It

1. Add the pumpkin purée, water, brown sugar, maple syrup, cinnamon sticks, pumpkin pie spice, and salt to a medium saucepan.
2. Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.
3. Reduce the heat to low and simmer for approx. 8-10 minutes, stirring occasionally.
4. Remove from the heat and discard the cinnamon sticks.
5. Strain through a fine-mesh strainer into a heatproof container.
6. Stir the vanilla bean paste or extract into the strained syrup.
7. Let cool completely, then transfer to an airtight container and refrigerate for up to 2-4 weeks. Shake before using.

Pumpkin Purée vs. Pumpkin Pie Filling

They may look similar on the shelf, but pumpkin purée and pumpkin pie filling are not interchangeable here.

Pumpkin purée is simply cooked, puréed pumpkin, which means we get to control all of the sweetness and spice ourselves. That’s exactly what we want for this syrup since we’re adding brown sugar, maple syrup, cinnamon, pumpkin pie spice and vanilla.

Pumpkin pie filling, on the other hand, is already sweetened and seasoned. Using it can make the finished syrup overly sweet and throw off the balance of spices.

Look for: 100% pure pumpkin or pumpkin purée on the can. And yes, Libby’s works perfectly!

Tips & Tricks

• Don’t let it aggressively boil. A gentle simmer is all you need to bring the flavors together without reducing the syrup too much.
• Add the vanilla last. Stir it in after you’ve removed the syrup from the heat and strained it so that beautiful vanilla flavor doesn’t get cooked away.
• Fine-strain it. Pumpkin naturally gives the syrup some body, so a fine-mesh strainer helps give you a smoother syrup for cocktails and coffee.
• Shake before using. A little settling is completely normal with a homemade pumpkin syrup.
• Make it your own. Add another cinnamon stick for extra spice, a little fresh ginger for some warmth, or even a strip of orange peel while it simmers.
• Use it beyond coffee! Cocktails, chai, hot chocolate, whipped cream, pancakes, French toast, ice cream… I could keep going.

How To Use Pumpkin Syrup

• Make Pumpkin Spiced Cold Foam
• Mix it into your overnight oats or morning oatmeal.
• Drizzle it over ice cream, waffles, and pancakes.
• Make your own PSL at home with espresso, milk, and pumpkin syrup!
• Mix it into the best fall cocktails ever. Try it in my Pumpkin Spiced Espresso Martini and my Pumpkin Carajillo.