A smooth, cinnamon-forward syrup made with real pumpkin purée, steeped with warm spices for coffee.
Stir regularly during simmering to prevent pumpkin purée from scorching on the bottom. Steeping for 10 minutes after removing from heat deepens spice flavor without further cooking.
Store refrigerated and use within 10–14 days. Discard if you notice mold, bubbling, fermentation, or off odors. For a thinner, pourable consistency, add water 1 tablespoon at a time after cooling slightly.
Ingredients
Scale
Measurement units
- 1 ¼ cups granulated sugar
- ¾ cup water
- ¼ cup unsweetened pumpkin purée (not pumpkin-pie filling)
- 2 cinnamon sticks
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ground cloves
- ½ teaspoon vanilla extract
- salt
Ingredients
Scale
Measurement units
- 1 ¼ cups granulated sugar
- ¾ cup water
- ¼ cup unsweetened pumpkin purée (not pumpkin-pie filling)
- 2 cinnamon sticks
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ground cloves
- ½ teaspoon vanilla extract
- salt
Instructions
Combine sugar, water, and pumpkin purée
Whisk granulated sugar (¼ cup), water (¾ cup), and unsweetened pumpkin purée (¼ cup) together in a small saucepan until smooth.
Equipment: small saucepan, whisk
Add spices
Add cinnamon sticks (2 sticks), ground ginger (¼ teaspoon), ground nutmeg (¼ teaspoon), and a small pinch of ground cloves to the saucepan.
Equipment: small saucepan
Simmer and cook
Bring the mixture to a gentle simmer over medium heat.
Cook for 5–8 minutes, stirring regularly to prevent the pumpkin from scorching.
Steep off heat
Remove the saucepan from the heat and let the syrup steep for 10 minutes to deepen spice flavor.
Equipment: small saucepan
Strain and finish
Remove the cinnamon sticks from the syrup.
For a smoother syrup, pour it through a fine-mesh strainer into a clean bowl or measuring cup.
Stir in ½ teaspoon vanilla extract and a small pinch of salt.
If the syrup is thicker than desired, stir in water 1 tablespoon at a time until it pours easily.
Equipment: fine-mesh strainer
Cool and store
Let the syrup cool to room temperature.
Transfer to a clean covered jar or bottle and refrigerate.
Equipment: glass jar or bottle with lid
Before you cook
Cook notes
- • Stir regularly during simmering to prevent pumpkin purée from scorching on the bottom.
- • Steeping for 10 minutes after removing from heat deepens spice flavor without further cooking.
- • For a thinner, pourable consistency, add water 1 tablespoon at a time after cooling slightly.
- • Shake or stir before each use, as pumpkin may settle.
- • Store refrigerated and use within 10–14 days. Discard if you notice mold, bubbling, fermentation, or off odors.
- • Use 1–2 tablespoons per cup of hot or iced coffee.
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