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Make your own Healthy Pumpkin Spice Syrup in 15 minutes. It’s perfect for making homemade pumpkin spice lattes or drizzling it over pancakes and waffles! It’s dairy-free, vegan, and refined sugar-free.
Want more pumpkin recipes? Here are 30+ of my favorite healthy pumpkin recipes!
Meet my new fall staple: healthy pumpkin spice syrup! I’ve been using this vegan, refined sugar-free pumpkin syrup in my coffee every day since I first made it. It’s a new staple around here—flavorful, super easy to make in less than 15 minutes, with only six ingredients, and hard to mess up.
This pumpkin syrup uses real pumpkin puree, not just the spices, and it’s made without white processed sugar!
Do you know what’s in the Starbucks pumpkin spice syrup? It’s, well, not a great list of ingredients:
Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2 Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate, from Starbucks
With this homemade pumpkin syrup, you can make your own better-for-you pumpkin spice lattes at home, and they are so delicious. It’s the best way to upgrade your morning coffee and the best way to use up any leftover pumpkin puree you may have from other pumpkin recipes.
You can make your own pumpkin spice syrup in the time it would take you to drive to the nearest Starbucks!
Want more delicious warm fall and winter drinks? You’ll love this homemade apple spice syrup and my favorite gingerbread syrup!
Healthy Pumpkin Spice Syrup Ingredients!
- Canned Pumpkin: Make sure to grab pure pumpkin puree, not pumpkin pie mix, which is pre-spiced and sweetened.
- Maple Syrup: adds a lovely maple flavor to the syrup and provides sweetness, of course.
- Coconut Sugar: It helps give the syrup a nice caramelly texture and flavor. You can leave it out if you prefer a less sweet syrup.
- Pumpkin Pie Spice: Use all the warm spices to enhance the pumpkin. You can also combine cinnamon, nutmeg, and ginger.
- Water: Just enough to thin the syrup out to a pourable consistency.
- Vanilla Extract: for extra flavor.
How to make Homemade Pumpkin Spice Syrup
First, combine the pumpkin purée and spices in a small saucepan. Cook them together for about 1 minute, just to cook off any “canned pumpkin” flavor and enhance the spices a bit.
Next, add the maple syrup, coconut sugar, pumpkin pie spice, and water. Mix to combine and bring to a simmer or low boil for a few minutes, stirring occasionally, until the coconut sugar is dissolved.
It should have a thin, pourable consistency with a slightly caramelly texture. If it’s thickened more than you’d like, add more water. Add vanilla extract and then pour it into a bottle.
How to store homemade pumpkin syrup
I like to store my homemade pumpkin spice syrup in a bottle with a flip top that’s easy to pour without making a big mess.
Store your syrup in the refrigerator for up to three weeks.
Uses for Vegan Pumpkin Syrup
- Make pumpkin spice lattes (or an iced pumpkin spice latte)!
- Add a few tablespoons to a chai latte to make a pumpkin spice chai!
- Add to oatmeal or yogurt!
- Drizzle on pancakes, waffles, and French toast.
- Add it to coconut whipped cream for pumpkin-spiced flavored whipped cream.
This makes the perfect kid’s drink! Add a few tablespoons of this pumpkin syrup to warm milk (dairy-free if needed) for a delicious pumpkin spice steamer that your kids will love. It’s like a caffeine-free PSL!
More pumpkin goodness…
- Vegan Pumpkin Scones
- Gluten-Free Pumpkin Waffles
- Healthy Blender Pumpkin Pancakes
- 30+ Healthy Pumpkin Recipes
Healthy Pumpkin Spice Syrup
Ingredients
- ½ cup (122g) pure pumpkin puree
- 2½ teaspoons pumpkin pie spice, or 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, & ¼ teaspoon cloves (adjust to your tastes if you’re sensitive to spices)
- ⅓ cup water
- ¼ cup maple syrup
- 2 tablespoons coconut sugar, optional, for extra sweetness and a thicker texture
- 1 teaspoon vanilla extract
Equipment
Instructions
- Combine the pumpkin and spices in a small saucepan over low to medium heat. Cook for about 1 minute to cook off any “canned pumpkin” flavor, stirring regularly.½ cup (122g) pure pumpkin puree, 2½ teaspoons pumpkin pie spice
- Next, add in the maple syrup, coconut sugar, and water. Mix to combine and cook for a few minutes, stirring occasionally, until the coconut sugar is dissolved. It should have a thin, pourable consistency with a slight caramel-like texture.⅓ cup water, ¼ cup maple syrup, 2 tablespoons coconut sugar
- Add more water if the mixture has thickened more than you’d like, and note that it will thicken slightly as it cools. Add the vanilla extract and stir until well combined.1 teaspoon vanilla extract
- Pour into the bottle of your choice. I like flip top bottles. Store in the fridge for up to 3 weeks and make all the pumpkin spice lattes you want!
Great recipe!! I made this earlier today :D
So glad you love it Veronica!
Saw it on Instagram and just made it immediately!! Sooo good in coffee! Thank you for sharing.
Woohoo! So glad you’re loving it Michelle.
Beyond delicious and so quick to make!! Another amazing recipe :)
So glad you’re loving it Maxine!
Do yourself a huge favor and try this recipe because the results are simply amazing! I drizzled it over whipped cream on a less-than-ideal mug cake which transformed that effort into a heavenly treat. Thanks so much for another win at home!
Thanks so much for sharing your feedback!! :D Sounds amazing!
Just made this tonight, it’s delicious!! Going to use it in my coffee this week and on the pumpkin waffles I made last week that I put into the freezer, I can’t wait! So delicious and just in time for Toronto fall :)
Made this yesterday and I’m ALREADY almost out!! It’s so so freaking delicious.
Woohoo!! So glad you’re loving it Natalie :D
This recipe is absolutely amazing! It’s like a bottled up jar of Fall. I decided to take out the coconut sugar and it was sweet enough for me. I added it to some hot almond milk and it was just a warm mug of happiness. This was far better than any pumpkin spiced creamer you’d get at a grocery store. Highly recommend!
Hi Taryn, so great to hear you’re enjoying it!! Thanks so much for the feedback :) I agree that it’s definitely better than the creamer – and you know exactly what’s in it!
Just made this — AMAZING!!! Perfect for fall and avoiding overly sugary syrups. Thank you!
Yay so glad you’re loving it!!
Just made this with the “rests” of the pumpkin puree and letttt meeee tell youuu! It’s the coziest of syrups!!
Yess so glad you’re loving it!!!
I like the idea of this recipe, but for some reason mine turned out more spicy than sweet. Unlike syrup at all. Did anyone else have this issue? I double checked the ingredients and I measured everything correctly. Not sure if it’s the recipe or me?
Hi Chelsea, it’s definitely not a super super sweet syrup, like one you’d get at Starbucks, but it should definitely still be sweet! You may just want to add more maple syrup/less spices to suit your tastes!