Pioneer Woman Best Pumpkin Spice Syrup

Pioneer Woman best pumpkin spice syrup takes just 6 minutes and brown sugar, pumpkin puree and pumpkin pie spice to make a smooth, cozy coffee syrup. It's an easy homemade pumpkin spice latte recipe for fall mornings, weekend brunch or thoughtful holiday gifts, and it's no-bake friendly.

Whisk the pumpkin puree in over low heat and never let it boil, because a boil scorches the sugars and dulls the spice. Skip that and your syrup tastes flat and a little bitter instead of warm and rich.

Using both light brown sugar and granulated sugar gives the syrup a deeper molasses note than plain white sugar. The pumpkin puree adds real pumpkin flavor that most coffee shop syrups only imitate.

Pioneer Woman Best Pumpkin Spice Syrup

0.0 from 0 votes

Course: BeverageCuisine: American, Comfort FoodDifficulty: Easy

Servings

32

servings

Prep time

3

minutes

Cooking time

3

minutes

Calories

403

kcal

A short simmer dissolves both sugars and wakes up the spice, then pumpkin puree melts in for a silky body. Straining it through a fine mesh strainer leaves the syrup pourable and smooth.

Ingredients

• 2/3 c. light brown sugar
  

• 1/2 c. granulated sugar, homemade or store-bought
  

• 1 tbsp. pumpkin pie spice
  

• 1 tsp. vanilla extract
  

• 1/4 c. pumpkin puree
  

Directions

• Simmer the syrup base: Pour 1 cup of water into a small saucepan, then add 2/3 cup light brown sugar, 1/2 cup granulated sugar, 1 tablespoon pumpkin pie spice and 1 teaspoon vanilla extract. Set it over medium-high heat and bring to a simmer, whisking occasionally.
• Dissolve the sugar: Let it simmer for 2 minutes so all of the sugar dissolves. The spice will perfume the syrup while it bubbles.
• Whisk in the pumpkin: Reduce the heat to low, then whisk in 1/4 cup pumpkin puree until smooth. Keep it from boiling, and take the pan off the heat once the syrup is silky.
• Strain the syrup: Pour the mixture through a fine mesh strainer into a storage container. This catches any bits of pumpkin, so the syrup stays smooth.
• Cool and store: Let the syrup cool completely, then cover the container. Refrigerate it for up to 1 month.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sweet potato puree in this syrup?

Plain pumpkin puree is what gives this syrup its real pumpkin flavor, so I'd stick with it. Canned sweet potato puree is the closest swap, though the flavor will taste a little milder.

Can I make this syrup with less sugar?

You can trim the sugar a little, but the syrup will be thinner and won't keep as long in the fridge. Sugar is what gives it body and helps it last, so I'd cut back only slightly.

How do I get the syrup extra smooth?

Line your fine mesh strainer with cheesecloth before pouring, because it catches even the tiniest bits of pumpkin. Then let the syrup drip through on its own instead of pressing on it.

Can I make my own pumpkin pie spice for this?

Yes, a blend of cinnamon, ginger, nutmeg, allspice and cloves works well, and you probably have them in the pantry already. Use the same 1 tablespoon amount so the flavor stays balanced.

What's the most common mistake with this syrup?

Letting it boil after the pumpkin goes in is the big one. The puree can scorch and the syrup turns bitter, so keep the heat low and whisk until it's smooth.