Pumpkin Spice Syrup
This homemade pumpkin spice syrup it's vegan, gluten-free, and tastes like Fall! It's made with real pumpkin puree and earthy spices, and it's the best to add to your pumpkin spice latte, oatmeal, or any Fall baking recipes!
Ingredients
- 1/2 cup pumpkin puree 145 g
- 1 cup brown sugar 165 g
- 1/2 tsp vanilla extract
- 1 cup water 240 ml
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Add all the ingredients into a saucepan and bring to a simmer over medium heat, whisking occasionally.
- Continue cooking over low to medium heat for an additional 10 minutes or until it thickens into a syrup-like consistency. Keep frequently whisking to prevent burning. Then, remove it from the heat and allow the mixture to cool down.
- Transfer to an airtight glass jar and store in the fridge for up to a week or into ice cube trays and freezer for individual portions any time you want!
Notes
Consistency: If you store your pumpkin spice syrup in the refrigerator, it will be thick, you can shake the covered jar or stir to blend again if needed. If you prefer a more liquid consistency, you can strain the mixture through a fine mesh strainer before storing it in an airtight container.
Storage: Store your pumpkin spice syrup in an airtight container in the fridge for up to a week or in the freezer for up to 2 months.
Recipe variations: This pumpkin spice syrup recipe it's not just for your pumpkin spice lattes! Try to add it to your oatmeal, baking recipes, or pancake recipes for extra pumpkin flavor!