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Pumpkin Spice Syrup Recipe Easy Homemade Sugar-Free Coffee Flavor

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A quick and easy homemade pumpkin spice syrup that is sugar-free and perfect for adding cozy fall flavors to your coffee or other beverages.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 1 cup (200 g) granulated sugar or 3/4 cup (150 g) erythritol/monk fruit sweetener for sugar-free option
  • 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)

Instructions

  1. In a saucepan, combine 1 cup water and 1 cup sugar (or 3/4 cup erythritol/monk fruit sweetener for sugar-free). Heat over medium heat, whisking until the sweetener dissolves completely, about 3–5 minutes. Avoid boiling too hard.
  2. Lower the heat and whisk in 1/2 cup pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger until combined.
  3. Simmer the mixture gently on low heat for 10 minutes, stirring occasionally to thicken and infuse flavors.
  4. Remove from heat and stir in 1/2 teaspoon vanilla extract and a pinch of salt, if using.
  5. Optional: Strain the syrup through a fine mesh strainer into a clean jar to remove pumpkin bits.
  6. Let the syrup cool to room temperature, then seal and refrigerate. It will thicken slightly as it chills and keeps up to two weeks.

Notes

Simmer gently to avoid burning or crystallization. Whisk pumpkin puree with spices before simmering to avoid clumps. If syrup thickens too much after chilling, stir in a teaspoon of warm water to loosen. For sugar-free versions, mixing erythritol with monk fruit sweetener balances taste and texture. Store in the refrigerator up to two weeks. Flavors deepen after a day or two.

Nutrition

Keywords: pumpkin spice syrup, sugar-free syrup, homemade coffee syrup, pumpkin syrup, fall coffee flavor, keto syrup, low-carb syrup