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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!
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!
I know I’m late to the party… But great recipe!!! Finally one without buckets of multiple sugars.
Thanks so much – glad you’re loving it!
How would you suggest using this with espresso for an iced latte? Should I still mix it in the milk or brew the espresso over it? Excited to try!
Hi Kaytlin, you can stir it into the freshly brewed espresso or the milk, either will be just fine!
Can I free in cubes?
I haven’t tried it but I don’t see why not!
I made this yesterday and put it in my English breakfast tea it was delightful. I love that it’s not overly sweet but has all the pumpkin latte flavor. (I didn’t add the coconut sugar). Thanks for sharing this
So glad you’re loving it, Nikki! Thanks so much for the feedback.
I doubled the recipe, but didn’t add the coconut sugar. I also went pretty heavy on the cinnamon. It’s so good and not overly sweet.
Thanks so much for the feedback, Stacy! So glad you’re loving it.
Hmmm…I was very excited about this. Love pumpkin syrup, but do agree that Starbuck’s is too sweet. I made this recipe as instructed, but as a couple others commented I think it is a bit TOO spicy. It actually made my tongue go numb when I tasted it! For like a an half hour?! Sadly, I had to throw it out. :(
Definitely on the right track, but I think next time I will dial the spice back and taste as I go. Thanks for a foundation at least. :)
Hi Kim, thanks for the feedback – how odd that it made your tongue go numb! Is there any chance you’re allergic or sensitive to any of the spices used? Because that’s definitely not a typical reaction. I looked it up and apparently nutmeg can cause this kind of sensitivity, have you ever had that reaction to nutmeg before?
Can this be water bath canned to store through the season?
I’m not a canner and I am not sure. I’m not familiar with the safety requirements for canning so I don’t feel comfortable recommending that you do. However, it would likely freeze pretty well!