Pumpkin Spice Syrup

Pumpkin Spice Syrup



  • 1.5 cups water
  • .75 Cup brown sugar
  • 1 Cup granulated sugar
  • 2 tsp cinnamon
  • .5 tsp nutmeg
  • .5 tsp ground cloves
  • .5 tsp ginger
  • 1 tbsp vanilla
  • .25 Cup pumpkin


Step one

In a saucepan, combine water, brown sugar and white sugar and heat, stirring until the sugar dissolves.

Step two

Turn the heat down to low and add cinnamon, nutmeg, cloves and ginger. Stir for one minute.

Step three

Whisk in pumpkin puree and simmer for about seven minutes, continuing to whisk until smooth. Be careful not to let it boil or the pumpkin will curdle.

Step four

Remove the saucepan from the heat. Strain the syrup into a bowl through a cheesecloth over a colander or mesh strainer.

Step five

When the syrup reaches room temperature, add vanilla and store in a sealed container. It will keep for about a month in the refrigerator.

Contributed by Supercall