Velvety pumpkin spice syrup with a hint of sweetness and gentle warmth, made especially for lattes and desserts!
Pumpkin Spice.. is it even autumn if we don’t get bombarded by advertisements everywhere promoting it as soon as autumn arrives? It’s so ingrained in our minds that even if you happen to be someone who doesn’t love Pumpkin Spice (*coughs* me), you automatically associate it with autumn. But how did it get so dang famous? Well, we know who to thank – Starbucks!
Here’s a surprising fun fact: the original Pumpkin Spice Latte offered by Starbucks didn’t contain any actual pumpkin! That changed in 2015, however, when Starbucks reformulated the recipe to include real pumpkin in response to customer demand for ingredient transparency.
But is it really worth spending $6–$7 (or more, depending on where in the world you are) for one cup of pumpkin spice goodness? What if you could make a Pumpkin Spice Syrup at home ithat is perfect for a dirty pumpkin spice chai latte and other recipes coming next in my Pumpkin & Everything Nice mini-series, with this as the first episode? Even better, you could use this syrup to make these treats multiple times with just one batch. Sounds good, right? Well… here’s the recipe, YAYYY!
Now, if you’ve been paying attention, you might be wondering, ‘Didn’t she just say she doesn’t like Pumpkin Spice?’ True, but that’s because I don’t enjoy how strongly spiced most pumpkin spice blends are—it almost makes it hard for me to taste the other notes in my latte. So, I decided to create a Pumpkin Spice Syrup that doesn’t rely on overpowering spices like allspice or cloves. Instead, it leans toward warm, sweet, and mildly spicy flavours, which ensures that whatever recipe you use it for, even coffee, it won’t overpower other flavours but will instead complement them.
Pumpkin Spice Syrup
Ingredients
- ½ Sugar Pumpkin cored and cut into chunks
- 26 g Dark Brown Sugar
- 26 g Fine White Sugar/Castor Sugar
- 60 ml Water
- 1 tsp Vanilla Extract
Spices
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ginger Powder
Instructions
- Airfry the pumpkin chunks in the air fryer at 190°C for 20 minutes.⚠️ Different air fryer models may vary in temperature settings, so adjust accordingly.
- Once airfried, allow the pumpkin chunks to cool for about 10 minutes. Carefully peel off the skin or any charred bits while the pieces are still warm. Place a medium steel strainer over a deep bowl and mash the pumpkin through it to create a smooth puree. This step ensures a lump-free pumpkin spice paste because no one wants a surprise pumpkin chunk in their latte!
- In a milk pan, combine the pureed pumpkin, dark brown sugar, fine white sugar, spices, and water. Stir well and bring the mixture to a boil over medium heat. Be cautious, as the syrup may splatter so use a splatter guard or lowering the heat slightly can help.
- Once the mixture reaches a boil, remove it from the heat and stir in the vanilla extract. Allow it to cool to room temperature.
- Once fully cooled, transfer the syrup into a small, clean, airtight jar.
