This is my favorite pumpkin spice syrup, and the one I reach for all fall. Stir it into pumpkin pie martinis, lattes, mocktails and more. It comes together on the stovetop and keeps in the fridge. Scroll down for a recipe card you can screenshot or save for later.
Pumpkin Spice Syrup
Ingredients:
1 cup granulated sugar
1 cup brown sugar
2 cups water
2 tsp vanilla extract
1/2 cup pumpkin puree (recipe here, or click here to purchase)
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
Directions:
Combine all ingredients except the sugar in a saucepan over medium heat.
Bring to a simmer, then slowly stir in the sugar until completely melted.
Remove from heat and let cool.
Pour into an airtight container and keep refrigerated.
Ways to use it
Try it in my Pumpkin Pie Martini or the Bourbon Pumpkin Espresso Martini.
Yield: 16 oz or 10-16 servings
For this recipe, the pumpkin puree is optional. I love to use it as I find it adds depth and complexity to pumpkin and pumpkin spice cocktail recipes. You may use canned pumpkin puree for this recipe, or I have a great pumpkin puree recipe that you can use in its place.
I love pouring this syrup into a cute mason jar, or fancy glass bottle with a bartop cork to use to pour into my cocktails and mocktails.
Happy Fall, Y’all!
-Rochelle
