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Easy Homemade Pumpkin Coffee Syrup Recipe

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This quick homemade pumpkin coffee syrup is a way to bring that autumnal feeling into your kitchen any day of the week. It takes about ten minutes to make, uses simple pantry ingredients, and tastes a thousand times better than anything from a store.

Ingredients

Scale
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240ml) water
  • 3 tablespoons (45g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract (pure preferred)
  • Pinch of salt

Instructions

  1. In a small saucepan, combine 1 cup of water and 3 tablespoons of pumpkin puree. Whisk together until the puree is mostly dissolved.
  2. Place the saucepan over medium heat and bring to a gentle simmer. Let it simmer for about 5 minutes, whisking occasionally, to infuse the water with pumpkin flavor.
  3. Reduce heat to low. Add 1 cup packed brown sugar, 1 ½ teaspoons pumpkin pie spice, and a pinch of salt. Whisk constantly until the sugar is completely dissolved, about 2-3 minutes.
  4. Increase heat back to medium and bring the syrup to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the syrup thickens slightly and coats the back of a spoon.
  5. Remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract.
  6. Place a fine-mesh strainer over a clean glass jar or bottle. Carefully pour the hot syrup through the strainer to remove any pumpkin fibers or undissolved spice. Use a spoon to gently stir the syrup in the strainer to help it pass through. Discard the solids.
  7. Let the syrup cool completely in the jar at room temperature. It will thicken a bit more as it cools. Once cool, screw on the lid and store in the refrigerator.

Notes

Don’t skip the initial simmer of pumpkin and water—it infuses the liquid with genuine pumpkin flavor. Keep heat low when dissolving sugar to prevent crystallization. Straining is essential for a smooth, silky syrup. The syrup keeps well in the fridge for up to 3 weeks and can be frozen in ice cube trays for up to 3 months. For a quicker cool-down, place the jar in a bowl of cold water, being careful not to get water in the syrup.

Nutrition

Keywords: pumpkin coffee syrup, homemade pumpkin syrup, pumpkin spice syrup, fall coffee syrup, easy pumpkin syrup

Find it online: https://ariaappetite.com/easy-homemade-pumpkin-coffee-syrup-recipe/