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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!
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 :)