Pumpkin Spice Syrup

Pumpkin Spice Syrup

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bairnmaeve 0

"This is a super easy-to-make syrup that combines the best flavors of pumpkin pie into a syrup wonderful for pancakes, especially pumpkin pancakes!"
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10 m servings 93 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring corn syrup, water, brown sugar, and butter to a rolling boil. Whisk pumpkin, ginger, nutmeg, allspice, and cinnamon into corn syrup mixture; cook, stirring constantly, until flavors blend, 5 to 10 minutes. Serve hot.


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Very good on french toast this morning. A little on the thin side (I thickened a bit), but the spices are spot on. Bairnmaeve , thanks for sharing your recipe.

super yummy but thinner than expected :-(

Made recipe with ingredients listed except that I used dark corn syrup because that's what I had..it was excellent! We ate it with pumpkin pancakes and bacon. I stored leftovers in a glass syrup...

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