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Make your own Healthy Pumpkin Spice Syrup in 15 minutes. It’s perfect for making homemade pumpkin spice lattes or drizzling it over 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, with only six ingredients, and hard to mess up.
This pumpkin syrup uses real pumpkin puree, not just the spices, and it’s made without white processed sugar!
Do you know what’s in the Starbucks pumpkin spice syrup? 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 syrup, you can make your own better-for-you pumpkin spice lattes at home, and they are so delicious. It’s the best way to upgrade your morning coffee and the best way to use up any leftover pumpkin puree you may have from other pumpkin recipes.
You can make your own pumpkin spice syrup in the time it would take 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: Use all the warm spices to enhance the pumpkin. You can also combine 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, combine the pumpkin purée and spices in a small saucepan. Cook them together for about 1 minute, just to cook off any “canned pumpkin” flavor and enhance the spices a bit.
Next, add the maple syrup, coconut sugar, pumpkin pie spice, and water. Mix to combine and bring to a simmer or low boil for a few minutes, stirring occasionally, until the coconut sugar is dissolved.
It should have a thin, pourable consistency with a slightly caramelly texture. If it’s thickened more than you’d like, add more water. 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 Syrup
- Make pumpkin spice lattes (or an iced pumpkin spice latte)!
- 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
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 (adjust to your tastes if you’re sensitive to spices)
- ⅓ cup water
- ¼ cup maple syrup
- 2 tablespoons coconut sugar, optional, for extra sweetness and a thicker texture
- 1 teaspoon vanilla extract
Equipment
Instructions
- Combine the pumpkin and spices in a small saucepan over low to medium heat. Cook for about 1 minute to cook off any “canned pumpkin” flavor, stirring regularly.½ cup (122g) pure pumpkin puree, 2½ teaspoons pumpkin pie spice
- 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 slight caramel-like texture.⅓ cup water, ¼ cup maple syrup, 2 tablespoons coconut sugar
- Add more water if the mixture has thickened more than you’d like, and note that it will thicken slightly as it cools. Add the vanilla extract and stir until well combined.1 teaspoon vanilla extract
- Pour into the bottle of your choice. I like flip top bottles. Store in the fridge for up to 3 weeks and make all the pumpkin spice lattes you want!
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!!