I know what you’re thinking…do we really need another pumpkin spice syrup recipe? But so many people have been asking me what I use, so here we are! First of all, my recipe includes pumpkin puree, but it can be left out if you don’t have any on hand…or if you’re just here for the spice. ALSO…I’ve included 2 ways of making this syrup. One uses fresh ginger and whole spices (think cinnamon sticks and grated nutmeg), and the other uses ground spices (which can be a little more accessible!). My days on our pumpkin patch will soon come to a close, as our busy harvest season ends on Halloween! So I’m so glad to have this syrup in my routine to keep the pumpkin love going for a little while longer. I can never get enough! I like adding about 1 tablespoon of syrup to my latte or hot chocolate, but you can simply add to taste!

Also…please enjoy my incredibly mediocre latte art :P I love my espresso machine and hope that one day I can master latte art. Better go make more coffee!

pumpkin spice syrup - whole spice version

recipe: Kelsey Siemens

1 cup water

1 cup (200g) granulated sugar

1/2 cup (120ml) pumpkin puree (optional)

1 tablespoon fresh minced ginger

4 cinnamon sticks

1/8 tsp freshly grated nutmeg

1/2 tsp cloves

1/2 tsp vanilla extract

to make

In a small saucepan, bring the water and sugar to a boil over high heat. Reduce heat to medium, and add in the pumpkin, ginger, cinnamon sticks, nutmeg, and cloves. Allow to simmer for about 5 minutes, until the mixture starts to thicken, and then remove from the heat, and let sit for about 10 minutes.

Use a coarse strainer to strain out the spices (don’t use too fine of one or it may strain out a lot of the pumpkin!). Stir in the vanilla extract. Use a funnel to transfer the syrup to a container, I like using a flip top bottle or a small weck jar.

Store in the fridge! Syrup will last several weeks, or longer if you omitted the pumpkin.

pumpkin spice syrup - ground spice version

recipe: Kelsey Siemens

ingredients

1 cup water

1 cup (200 g) granulated sugar

1/2 cup (120ml) pumpkin puree

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp vanilla extract

In a small saucepan, bring the water and sugar to a boil over high heat. Reduce heat to medium, and add in the pumpkin, and all ground spices. Allow to simmer for about 5 minutes, until the mixture starts to thicken, and then remove from the heat, and let sit for about 10 minutes to cool slightly.

Stir in the vanilla extract. Use a funnel to transfer the syrup to a container, I like using a flip top bottle or a small weck jar.

Store in the fridge! Syrup will last several weeks, or longer if you omitted the pumpkin.

tips:

The pumpkin is optional if you don’t have an on hand, or if you simply don’t like the flavour - the syrup is still a wonderful, warm, Fall-inspired flavour.
The pumpkin may have tiny chunks depending on how smooth your puree is. You may want to strain it before adding to the syrup if this isn’t your thing. More common if you’ve made homemade puree.
Adjust the spices to your own preference! Seems obvious…but if you don’t like nutmeg, leave it out! Love ginger? Add a touch more. Have fun with it!

happy pumpkin spice syrup making!

-Kelsey