Pumpkin Spice Syrup without Pumpkin Puree
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This Pumpkin Spice Syrup Without Pumpkin Puree is cozy, spiced, and perfect for fall.
With no pumpkin puree needed, this silky syrup blends warm autumn spices into every spoonful. Think cinnamon, nutmeg, ginger, and cloves in a rich brown sugar base. Whether you’re mixing up a latte, sweetening iced tea, or drizzling it over pumpkin spice pancakes, this syrup captures the flavor of fall in just minutes.
It’s smooth, sweet, and made with pantry staples, a shortcut to all things pumpkin pie spice without needing a can of puree.
Why you’ll love this recipe
Pumpkin spice season is here and this syrup brings the cozy without the fuss. No pumpkin puree, no straining, just pure spiced bliss in every drizzle. Sam x
Silky-Smooth Texture – No puree means no pulp or straining required
Cozy Fall Flavor – Cinnamon, nutmeg, ginger, and cloves in every spoonful
Versatile & Pourable – Use in lattes, pancakes, oatmeal, or desserts
Ready in Minutes – Made in one pot with pantry staples
Perfect for Gifting – Bottle it up for an easy, thoughtful fall treat
Watch how to make pumpkin pie spice syrup
Ingredients you’ll need
Here’s what goes into this smooth and aromatic pumpkin spice syrup:
- Water – The base for dissolving the sugars
- Brown Sugar – Adds warmth and richness
- Granulated Sugar – Sweetens and balances the flavor
- Pumpkin Pie Spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves
- Vanilla Extract – Rounds out the spice and adds warmth
Easy substitutions
- Brown Sugar: Use coconut sugar.
- Pumpkin Pie Spice: Substitute with this homemade pumpkin spice.
- Granulated Sugar: Use raw sugar for a slight caramel note.
- Vanilla Extract: Try maple extract for a twist, or omit if preferred
How to make pumpkin spice syrup without pumpkin puree
Step 1: Combine all ingredients in a medium-sized saucepan. Simmer while whisking frequently for 15-20 minutes. The syrup will thicken slightly.
Step 2: Remove from heat and cool slightly. Strain through a fine mesh sieve into a clean jug or bowl. Bring to room temperature then store.
Samantha’s recipe tips
- Don’t boil it – Simmer gently so the sugars dissolve without reducing the syrup too much.
- Spice it your way – Start with 1 ½ tsp of spice and increase to taste.
- Double the batch – It keeps well for 2 weeks in the fridge.
How should I store the pumpkin spice syrup?
Once cooled, pour the syrup into a clean airtight jar or bottle and refrigerate. It will keep well for up to 2 weeks, just give it a quick shake before using.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Pumpkin Spice Syrup without Pumpkin Puree
Ingredients
Method
- Combine Ingredients: In a medium-sized saucepan, add all ingredients.
- Simmer: Place over medium heat and bring to a simmer, whisking frequently for 15-20 minutes. The syrup will thicken slightly.
- Strain and Cool: Remove from heat and cool slightly. Strain through a fine mesh sieve into a clean jug or bowl.
- Store: Once cooled to room temperature, store in an airtight container in the fridge for up to 2 weeks.
Nutrition
Video
Tried this recipe?
Let us know how it was!What is pumpkin spice syrup made of?
It’s a mix of water, brown and white sugar, warm spices like cinnamon, nutmeg, ginger, and cloves, plus a splash of vanilla. No pumpkin puree needed!
Can I use this syrup in cold drinks?
Yes! It dissolves easily in iced coffee, cold brew, or even cocktails. Try it in my iced latte, hot chocolate, or classic pumpkin spice latte — all without pumpkin puree.
What is the best substitute for pumpkin spice?
If you don’t have pumpkin spice, you can make your own homemade pumpkin pie spice blend which includes ground cinnamon, nutmeg, ginger, cloves and allspice. This homemade blend mimics the warm, spicy flavor of pumpkin spice in any recipe.
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