Pumpkin Spice Coffee Syrup

Pumpkin Spice Coffee Syrup

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Stephanie 0

"I love the Starbucks® pumpkin spice lattes and have tried to replicate their recipe. I finally feel I've come close and would love to share it. Enjoy!"
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30 m servings 105 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 25 mg
  • 1%

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. Mix water and sugar in a saucepan. Bring water to a boil, reduce heat to medium-low, and cook, stirring regularly, until sugar is dissolved completely into a simple syrup, about 5 minutes.
  2. Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes.
  3. Strain the mixture through a sheet of cheesecloth. Return liquid to the saucepan over low heat.
  4. Stir sweetened condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup and cook, stirring regularly, until the pumpkin dissolves into the liquid, about 5 minutes.


  • Cook's Notes:
  • Store in refrigerator for up to two weeks.
  • For a pumpkin spice latte: mix 3 tablespoons syrup with 1 to 2 shots brewed espresso and 3/4 cup steamed milk (2% for a fuller, creamier latte) in a mug.


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Very impressive recipe, I'm speechless! I followed the recipe as written with the exception of straining the spices through a cheesecloth since I didn't have one on hand and the coffee filter me...

Oh my!...this was very good! So much nicer than the McDonalds and Starbucks versions I've tried. I used 2 tsp of ground ginger and cinnamon and 1/2 tsp of gr. cloves & a generous sprinkle of pum...

Yum. Used 1/3 less sugar and didn't have cloves. Also used puréed pumpkin instead of pumpkin pie filling. Stored extra in a jar and enjoying for days.

Very good - I will make this again (and again) has been popular with the entire family. Thank you for sharing.

far too sweet, the flavours were a little passive for my tastes

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