Healthy Pumpkin Spice Syrup
Make your own Healthy Pumpkin Spice Syrup in 15 minutes, perfect for making homemade pumpkin spice lattes, or for drizzling on top of pancakes and waffles! It’s dairy-free, vegan, and refined sugar-free.
Want more pumpkin recipes? Here are 30+ of my favorite healthy pumpkin recipes!
Meet my new fall staple: healthy pumpkin spice syrup! I’ve been using this vegan & refined sugar-free pumpkin syrup in my coffee every day since I first made it. It’s a new staple around here – flavorful, super easy to make in less than 15 minutes, only six ingredients, and hard to mess up.
This pumpkin syrup uses real pumpkin puree, not just the spices, and it’s made without any white processed sugar!
Do you know what’s in the pumpkin spice sauce that a certain coffee shop uses? It’s, well, not a great list of ingredients:
Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2 Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate, from Starbucks
With this homemade pumpkin spice syrup, you can make your own better-for-you pumpkin spice lattes, for much cheaper, at home, and so deliciously.
You can have this pumpkin syrup made in the time it would take for you to drive to the nearest Starbucks!
Prefer an apple drink for your fall fix? You’ll love this homemade apple spice syrup!
Healthy Pumpkin Spice Syrup Ingredients!
- Canned Pumpkin: make sure to grab pure pumpkin puree, not pumpkin pie mix, which is pre-spiced and sweetened.
- Maple Syrup: adds a lovely maple flavor to the syrup, and provides sweetness of course.
- Coconut Sugar: it helps give the syrup a nice caramelly texture and flavor. You can leave it out if you prefer a less sweet syrup.
- Pumpkin Pie Spice: all the warm spices to enhance the pumpkin. You can also do a combination of cinnamon, nutmeg, and ginger.
- Water: just enough to thin the syrup out to a pourable consistency.
- Vanilla Extract: for extra flavor.
How to make Homemade Pumpkin Spice Syrup
First, you’ll combine the pumpkin and spices in a small saucepan. You’ll cook them together for about 1 minute, just to cook off any “canned pumpkin” flavor and enhance the spices a bit.
Next, add in the maple syrup, coconut sugar, pumpkin pie spice, and water. Mix to combine and bring to a simmer for a few minutes, stirring occasionally, until the coconut sugar is dissolved.
It should have a thin, pourable consistency, with a little bit of caramelly texture. Add more water if it’s thickened more than you’d like. Add vanilla extract, and then pour it into a bottle.
How to store homemade pumpkin syrup
I like to store my homemade pumpkin spice syrup in a bottle with a flip top that’s easy to pour without making a big mess.
Store your syrup in the refrigerator for up to three weeks.
Uses for Vegan Pumpkin Spice Syrup
- Make pumpkin spice lattes!
- Add a few tablespoons to a chai latte to make a pumpkin spice chai!
- Add to oatmeal or yogurt!
- Drizzle on pancakes, waffles, and french toast.
- Add it to coconut whipped cream for pumpkin-spiced flavored whipped cream.
This makes the perfect kid’s drink! Add a few tablespoons of this pumpkin syrup to warm milk (dairy-free if needed) for a delicious pumpkin spice steamer that your kids will love. It’s like a caffeine-free PSL!
More pumpkin goodness…
- Vegan Pumpkin Scones
- Gluten-Free Pumpkin Waffles
- Healthy Blender Pumpkin Pancakes
- 30+ Healthy Pumpkin Recipes
Healthy Pumpkin Spice Syrup
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 1¼ cups 1x
- Category: Drinks
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Make your own Healthy Pumpkin Spice Syrup, perfect for making your own vegan pumpkin spice lattes and pumpkin chai lattes, or for drizzling on top of pancakes! It’s dairy-free, vegan, and refined sugar-free.
Ingredients
- ½ cup (122g) pure pumpkin puree
- 2½ teaspoons pumpkin pie spice, or 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, & ¼ teaspoon cloves
- ⅓ cup water
- ¼ cup maple syrup
- 2 tablespoons coconut sugar, optional, for extra sweetness and a thicker texture
- 1 teaspoon vanilla extract
Instructions
- Combine the pumpkin and spices in a small saucepan over low-medium heat. Cook for about 1 minute, to cook off any “canned pumpkin” flavor, stirring regularly.
- Next, add in the maple syrup, coconut sugar, and water. Mix to combine and cook for a few minutes, stirring occasionally, until the coconut sugar is dissolved. It should have a thin, pourable consistency, with a little bit of caramelly texture.
- Add more water if it’s thickened more than you’d like, and note that it will thicken a bit as it cools. Add vanilla extract and stir to combine.
- Pour into the bottle of your choice. I like these flip-top bottles. Store in the fridge for up to 3 weeks.
Notes
Nutritional info is based on a 2-tablespoon serving size and includes the optional coconut sugar.
Keywords: Pumpkin spice latte, pumpkin syrup, pumpkin spice syrup, cinnamon syrup, starbucks syrup, pumpkin spice syrup recipe
Great recipe!! I made this earlier today :D
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So glad you love it Veronica!
Saw it on Instagram and just made it immediately!! Sooo good in coffee! Thank you for sharing.
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Woohoo! So glad you’re loving it Michelle.
Beyond delicious and so quick to make!! Another amazing recipe :)
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So glad you’re loving it Maxine!
Do yourself a huge favor and try this recipe because the results are simply amazing! I drizzled it over whipped cream on a less-than-ideal mug cake which transformed that effort into a heavenly treat. Thanks so much for another win at home!
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Thanks so much for sharing your feedback!! :D Sounds amazing!
Just made this tonight, it’s delicious!! Going to use it in my coffee this week and on the pumpkin waffles I made last week that I put into the freezer, I can’t wait! So delicious and just in time for Toronto fall :)
Made this yesterday and I’m ALREADY almost out!! It’s so so freaking delicious.
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Woohoo!! So glad you’re loving it Natalie :D
This recipe is absolutely amazing! It’s like a bottled up jar of Fall. I decided to take out the coconut sugar and it was sweet enough for me. I added it to some hot almond milk and it was just a warm mug of happiness. This was far better than any pumpkin spiced creamer you’d get at a grocery store. Highly recommend!
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Hi Taryn, so great to hear you’re enjoying it!! Thanks so much for the feedback :) I agree that it’s definitely better than the creamer – and you know exactly what’s in it!
Just made this — AMAZING!!! Perfect for fall and avoiding overly sugary syrups. Thank you!
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Yay so glad you’re loving it!!
Just made this with the “rests” of the pumpkin puree and letttt meeee tell youuu! It’s the coziest of syrups!!
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Yess so glad you’re loving it!!!
I like the idea of this recipe, but for some reason mine turned out more spicy than sweet. Unlike syrup at all. Did anyone else have this issue? I double checked the ingredients and I measured everything correctly. Not sure if it’s the recipe or me?
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Hi Chelsea, it’s definitely not a super super sweet syrup, like one you’d get at Starbucks, but it should definitely still be sweet! You may just want to add more maple syrup/less spices to suit your tastes!
Hi!
How long does this keep for? Do you store it in the fridge or on your counter?
Thanks for the recipe!
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Hi Anna, you’ll want to store this in the fridge for up to 2 weeks or so :)
Just made this for the first time this year and it is as good as I remember from last year!! Perfectly sweet and sooo yummy. It’s still so hot so I added it to my iced coffee and it was a bit of fall deliciousness! Must make if you love pumpkin
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I just made another batch, too! Such a fall favorite around here and I’m glad you’re loving it, Brittany!
I’m confused. Recipe says to add spices to pumpkin first. But after it says to add in the pumpkin pie spice? Thank you!
Just a mistype, they can go in either place but I like cooking w the pumpkin for the best flavor! Recipe is fixed now :)
Ok thanks so much! I thought that’s what you meant but wanted to make sure :) Thanks again for this!
Of course, enjoy!!
Looks amazing! How much do you recommend mixing with coffee???
Depends on how much flavor you want, but a few tablespoons usually works for me!
How much of the syrup would you add to an 8oz cup of liquid?
Depends on how much flavor you’d like, but I usually do a few tablespoons!
Does it have to be coconut sugar?
I usually use whole earth, in my sugar subscriptions.
Do you know if this will work?
I haven’t tried this with a sugar-free substitute so I can’t say for sure – it may not thicken in the same way without a true sugar, but it’s worth a shot – may just be a bit thinner!
Perfectly sweet! So easy to make, definitely will have to double it next time i make it!!
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So glad you loved it, Lisa! I usually double it too :) disappears quickly in my house!
This looks awesome!!!
Do you think it would keep longer if there was some honey instead of maple as a preservative? Looking to make as a gift that will hopefully last a little longer!!
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Hi Kate, that might help! The recommendation I give is pretty conservative, I’ve had it last a while in the fridge. Never had it go bad actually, but you won’t want to keep it at room temp because of the pumpkin puree.
Hi – Looking to try this after seeing it on IG, looks delicious!!! Could the coconut sugar be substituted by raw cane sugar?
Thank you :)
Hi Ivonne, yes that should be fine!