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Pumpkin Spice Syrup for Your Coffee or Whatever

Whether it’s “officially” Pumpkin Spice season or just the flavor that you’re passionate about, this easy Pumpkin Spice Syrup is one you can make all year long.

It’s easy to make and you can store it for several weeks so pumpkin spice bliss is basically on call!

Stir it in your coffee, make a pumpkin spice latte, but why stop at coffee?

For a cup of pumpkin bliss coffee try adding pumpkin spice to the grinder before grinding your coffee beans.

Use Pumpkin Spice Syrup on:

pancakes

waffles

oatmeal

french toast

hot chocolate

buttercream frosting (use instead of vanilla)

homemade whipped cream (use instead of vanilla)

eat it from a spoon (no judgment here)

It’s a great addition to this Copycat Starbucks Salted Caramel Pumpkin Spice Frozen Coffee Recipe

Drizzle it over Quinoa and Pumpkin Seed Stuffed Acorn Squash Recipe

Add a splash to this Gluten Free Pumpkin Pie Tartlets Recipe

Use it to make these Pumpkin Spice Cupcakes

Drool over it in this Pumpkin Cheesecake Recipe

Try it with Pumpkin Chocolate Chip Muffin Recipe

Skip the maple syrup and use this pumpkin spice syrup instead over Easy Pumpkin Pancakes

It’s incredibly simple. 

So simple that it’s basically “simple syrup” with spices.

Ingredients in a saucepan.

Whisk.

Boil.

Whisk a little more.

Remove from heat

Add some liquid.

Done.

Yup. 

Like that easy.

The addition of condensed milk elevates the flavor and makes this syrup creamy and rich–it’s an indulgence!

pumpkin spice syrup for coffee, lattes, pancakes and more

Ingredients:

1 cup water

1 cup sugar

2 Tablespoons canned pumpkin puree

3/4 teaspoon pumpkin spice

1/4 teaspoon salt

2 Tablespoons sweetened condensed milk

1/4 teaspoon vanilla extract

Directions:

In a medium saucepan over medium heat combine the water, sugar, puree, pumpkin spice, and salt.

Whisk together until sugar dissolves.

Bring mixture to a steady boil, turn the heat down to medium-low and continue to simmer for 10 minutes.

Remove from heat and whisk in condensed milk and vanilla extract.

Store in an airtight container for up to six weeks in the refrigerator.

Shake before use.

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.Available on Amazon,

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.