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!
Want more delicious warm fall and winter drinks? You’ll love this homemade apple spice syrup and my favorite gingerbread 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.
Great recipe!! I made this earlier today :D
So glad you love it Veronica!
Saw it on Instagram and just made it immediately!! Sooo good in coffee! Thank you for sharing.
Woohoo! So glad you’re loving it Michelle.
Beyond delicious and so quick to make!! Another amazing recipe :)
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!
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.
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!
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!
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!!
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?
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!
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
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!!
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!!
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!
This is delicious!!!!! Pumpkin season is here.
So glad you love it!!
So it’s basically pumpkin butter, but pourable? Interesting… You are going to get me into so much trouble!
Haha I guess it is pretty similar to that! Hope you love it :)
Thank you for this recipe! Going to try this after having the best Pumpkin chai cold brew at Gideon’s in Orlando :) If I wanted to make this a pumpkin chai syrup would you recommend using chai spices instead of pumpkin pie spice?
Hi Victoria, yes that would work – or you could do a combo of both (there is a lot of overlap but a few differences). Hope you love!! Sounds so delicious.
Is this a syrup for drinks or would this work well on French Toast as a healthier substitute to pure maple syrup?
It can definitely be used both ways :)
I got the ratios wrong but it still turned out great! (I meant to cut things in half forgot and ended up doubling some of the ingredients). I have added this to my morning coffee and morning breakfast parfait.
So glad you enjoyed it, Sandra! Thanks for the review :)
After dropping too much money for PSL, I searched and found your recipe! I omitted the additional sugar and it’s so delicious. Thank you for helping me save money and putting real ingredients in my body. I’m sharing this one to all my PSL lovers.
So glad you’re loving it, Julie! One of my faves for fall too :) especially because it’s so easy to make!
Okay I have tried this recipe like 3-4x now (in one evening), and while it tastes amazing for being such a healthy recipe, it has come out chunky every time. I bought all the same ingredients… any idea why it’s not turning into a pourable, caramelly sauce? It’s super super thick!
Hi Amanda, do you mean chunky or just thick? You can always thin it out with water if it’s too thick – I’d bet this comes down to the pumpkin puree, since every brand is different!
This came out more like pumpkin butter rather than simple syrup. Too thick for coffee, but great pumpkin butter on toast though!
Hi Angelue, the texture can vary based on your pumpkin brand which is why I recommend adding water/maple syrup at the end to thin it out to your preferred texture!
I added this to my latte and had to add 4Tablespoons and still don’t taste much flor. Hmm. I’m not sure what’s going on.
Hi Carrie, are your spices fresh? If they’re old, the flavor can dissipate significantly. This also isn’t an overly sweet sugary syrup so if you’re used to very sweet drinks, you’ll want to add more maple syrup to the recipe than called for.
This should be strained. It was too thick and chunky with the pumpkin in it even after adding more water.
Did you use smoothly pureed pumpkin? I’ve never had pumpkin puree be chunky at all so it’s never been an issue.
I used roasted pumpkin and my teen confirmed it’s delicious, that she can taste the pumpkin! It’s so much nicer than coffee chain’s iced pumpkin spice latte. Thank you so much for this lovely recipe…I can see I’m going to be roasting more pumpkins
So glad it’s a hit, Lyn! Thanks for the feedback :)
Thanks for creating a healthy satisfying alternative!! Drinking it right now in my coffee!
So glad you’re loving it!!
hi, I love this recipe. I do have one question though if I use fresh pumpkin purée how long can I keep it for? Thank you so much.
Hi Anastasia, it should keep for the same amount of time as long as the pumpkin puree is fresh (or was preserved well in the freezer/canned). Just make sure it’s well blended so you don’t have any chunks!