Pumpkin Spice Syrup

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Fall has just started…and it is hands down my favorite season (I know I’ve mentioned this a million times already) and one of my favorite reasons for fall coming back (aside from the foliage and brisker weather) is for pumpkin spice. I really don’t understand why pumpkin spice is a seasonal thing, it should be a forever thing!

One of my favorite coffee places (which I will write about next time) is Cherry Street on 5th and Denny, Seattle, WA. And this time of the year, my drink of choice is almond milk chai with pumpkin spice…and it is so phenomenal! They make their pumpkin spice syrup in-house…and I thought, why can’t I make it? I can make my own chai so why not my own pumpkin spice? Well, I scoured the sites for you and found a recipe I like, but…I tweaked it because of my own personal preference in taste, I found the recipe too sweet as it was written.

This recipe is tweaked from One Sweet Mess.

Pumpkin Spice Syrup




  • 1 1/2 cup of water
  • 1/2 cup of brown sugar
  • 3/4 cup of granulated sugar
  • 2 teaspoons of ground cinnamon, or two 6″ cinnamon sticks
  • 1 teaspoon of ginger, or 1 inch of fresh ginger sliced
  • 1 teaspoon of cloves, or 12 whole cloves
  • 1/2 teaspoon of nutmeg
  • 1/2 of can of pumpkin puree
  • 2 tablespoons of vanilla extract or paste


  1. In a medium saucepan combine water and both sugars and cook that down until the sugar has dissolved
  2. Turn heat to low and add all other spices, except for vanilla
  3. Let this simmer (not boil) for 15 minutes, stirring occasionally
  4. Strain through a cheesecloth
  5. Let it cool, then add vanilla
  6. Store at room temperature for 1 month or in the fridge for 3 months


  • Try it out with fresh spices! Or add other things that may be awesome!


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