Pumpkin Spice Syrup

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About This Syrup

It wouldn’t be autumn without the quintessential taste of the season—pumpkin spice! Although most well-known as one of the main ingredients in the famous Pumpkin Spice Latte from Starbucks, pumpkin spice is also delicious in cocktails.

I made this simple syrup for the first time to use in the Smashed Pumpkin and Pumpkin Spiced Espresso Martini, both of which were adapted from Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis. The book included the author’s pumpkin spice syrup recipe made on the stovetop, but I prefer to make ours using the sous vide method, so I did some experimenting and landed on this version. It has just the right amount of pumpkin flavor and a thin texture that is great for using in cocktails. Find instructions and recommended tools to make it at home below.

Syrup Ingredients

To make this simple syrup, you’ll need the following ingredients, all of which should be available at your local grocery store:

Sugar: All simple syrups are essentially made with sugar and water and then dressed up with other ingredients. For this one, I used white and brown sugar, but you can also use just brown sugar for even more autumnal flavor.

Water: This obviously turns the syrup into a liquid. I prefer to use filtered water for ours.

Pumpkin Purèe: This will give the syrup its pumpkin flavor. I just use the canned stuff from the store.

Vanilla Extract: A bit of vanilla extract gives the syrup a dessert-like quality.

Pumpkin Pie Spice: This is what gives the syrup most of its flavor. Ours is made with ground ginger, ground nutmeg, whole cloves, and cinnamon, but you can also add ground ginger.

How to Make This Syrup

When making syrups like this one, most recipes will likely tell you to make them on the stovetop, but as I said earlier, I actually prefer to prepare ours using the sous vide method, which was first introduced to me when reading Death & Co: Modern Classic Cocktails. I’ve found that syrups made in a saucepan are often too thick and sticky to use in cocktails, so I now use an immersion circulator instead. It does take quite a bit longer to make syrups this way, but the vast improvement in taste and texture that method lends makes it 100% worth the extra time.

To make your syrup using the sous vide method, you’ll first need to buy a few tools, including an immersion circulator, a large pot, large freezer bags, a fine mesh strainer, and storage pouches with pouring spouts. Once you have those, you’ll be able to make your syrup exactly the same way I did by following our recipe, which will yield about sixteen ounces you can then immediately use in cocktails or freeze for later.

Other Uses for This Syrup:
• Add it to your favorite coffee, hot chocolate, or tea
• Pour it on French toast, pancakes, waffles, or crêpes instead of maple syrup
• Serve it as a tasty topping on ice cream or dessert
• Package it in small bottles as gifts for loved ones around the holidays

Recipe

AuthorSips From ScriptsPrep Time2 hrs 15 minsRating

Ingredients
 150 g Brown Sugar
 50 g White Sugar
 200 ml Filtered Water
 60 g Pumpkin Purèe
 1 tsp Vanilla Extract
 ½ tsp Ground Ginger
 ½ tsp Ground Nutmeg
 3 Whole Cloves
 ½ Cinnamon Stick

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 135°F.

2

Add brown sugar and white sugar to a blender and blend until combined.

3

Slowly pour in filtered water while continuing to blend until sugars are dissolved.

4

Add pumpkin purée, vanilla extract, ground ginger, and ground nutmeg and blend for 2-3 minutes until thoroughly combined.

5

Add pumpkin mixture, cinnamon stick, and cloves to a sealable plastic bag and stir to mix.

6

Once water has preheated, seal the bag and place it in the water while leaving the top exposed to air, then let cook for 2 hours.

7

Once cooked, place bag into an ice bath to shock the solution, then let cool.

8

Strain syrup through a fine mesh filter 1-2 times and transfer into container.

Ingredients

Ingredients
 150 g Brown Sugar
 50 g White Sugar
 200 ml Filtered Water
 60 g Pumpkin Purèe
 1 tsp Vanilla Extract
 ½ tsp Ground Ginger
 ½ tsp Ground Nutmeg
 3 Whole Cloves
 ½ Cinnamon Stick

Directions

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 135°F.

2

Add brown sugar and white sugar to a blender and blend until combined.

3

Slowly pour in filtered water while continuing to blend until sugars are dissolved.

4

Add pumpkin purée, vanilla extract, ground ginger, and ground nutmeg and blend for 2-3 minutes until thoroughly combined.

5

Add pumpkin mixture, cinnamon stick, and cloves to a sealable plastic bag and stir to mix.

6

Once water has preheated, seal the bag and place it in the water while leaving the top exposed to air, then let cook for 2 hours.

7

Once cooked, place bag into an ice bath to shock the solution, then let cool.

8

Strain syrup through a fine mesh filter 1-2 times and transfer into container.

Pumpkin Spice Syrup

Tools We Recommend

More Simple Syrup Recipes

If you like this simple syrup, here are a few others we make and use in our cocktails that you may enjoy:

Gingerbread Syrup
• Blueberry Syrup
• Salted Sage Syrup
• Cranberry Syrup

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