The Best Starbucks Pumpkin Spice Syrup Recipe (Copycat!)
by Olivia Biermann
on Sep 24, 2021 (updated Feb 13, 2026)
Once you learn how to make this 5-ingredient homemade pumpkin spice syrup, it might just become your favourite fall hack! It’s smooth, sweet, and perfectly spiced. Pour it in your coffee to make a homemade PSL, or serve it over pancakes—its great so many ways!
How to use your pumpkin syrup like a pro
This syrup can be used for much more than homemade pumpkin spice lattes. I have made this recipe so many times, yet keep finding new ways to use it every time I make a batch!
In addition to using it to make my popular dairy-free pumpkin cream cold brew this pumpkin spice syrup can also be drizzled on pumpkin pie French toast, or basically anything that needs a pumpkin flavour boost.
I could think of 100 more ways to use this pumpkin spice sauce, but I think you get the idea!
Why I love this recipe:
- Lasts a while in the fridge. This recipe makes about 1 3/4 cups of your own pumpkin spice syrup and will keep for up to 1 week in the fridge. It’s the perfect amount to add a dollop or two to your daily latte, or drizzle generously on ice cream and fall desserts, making it easy to enjoy pumpkin spice season to the fullest!
- Made with just 4 ingredients (plus water!). Making your own sauces and syrups from scratch is so much easier than it sounds. This sauce comes together with just 4 simple ingredients and 10 minutes.
Liv’s tip:
This recipe makes a cute gift! If you’re looking for the perfect homemade gift for teachers, neighbors, or friends during the fall season. Just make sure they know it needs refrigeration!
Our method for storing pumpkin syrup
Once prepared and stored in an airtight container such as a glass mason jar, it will keep for up to 1 week. It can also be frozen for up to 3 months and when ready to use again, allow the syrup to thaw in the fridge overnight until you are ready to reheat and use it again. Simply reheat on a pot on the stove or in the microwave.
If you make this recipe, make sure to leave a rating and review, and snap a quick pic to share on instagram (don’t forget to tag me @itslivb so I can see it!)
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Starbucks Pumpkin Spice Syrup Recipe (Copycat!)
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Total Time: 11 minutes
- Yield: 1 3/4 cups
Description
Once you learn how to make this 5-ingredient homemade pumpkin spice syrup, it might just become your favourite fall hack! It’s smooth, sweet, and perfectly spiced. Pour it in your coffee to make a homemade PSL, or serve it over pancakes—its great so many ways!
Ingredients
- 1 cup water
- 1 cup canned pumpkin puree
- 2/3 cup sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Add all ingredients to a pot on medium heat. Whisk vigorously until combined and dissolved in the water.
- Bring to a light simmer, then reduce heat to low and cover. Dont let it simmer too high or it will burn to the bottom. Simmer low about 10 minutes, stirring frequently, until slightly thickened and dark amber in colour.
- Let cool slightly before adding to a jar or airtight container. Store in the fridge.
I am not sure if I love this recipe, or just like it. It wasn’t so much as a syrup, but more of a sludge. When I tried to drain it out, it was a little flavorless. I would still recommend, but be prepared to get more of a slushie texture.
It’s supposed to mimic starbucks pumpkin spice which is a sauce, so a thicker texture. Not a clear “simple syrup” type of thing 🙂
When I preserve the jars in my steam oven, can I store this longer then?
Great question! I haven’t tested for long-term canning, so I’d suggest checking a reliable source for safe ways to preserve. I usually just store mine in the fridge and use it within a week for the best flavour!
Can I just use canned pumpkin pie filling and skip the sugar and spices? I bought a can of that by accident
I haven’t tried that myself, I’m not sure how the consistency would be without the sugar! If you try it, please let us know how it goes 🙂
Can I substitute the sugar for brown sugar?
yes!
Could you substitute the plain sugar with brown sugar or maple syrup?
yes 🙂
Hi! I’m definitely making this for Pumpkin Lattes. I love the pumpkin flavor but I don’t like my Lattes sweet. Will this recipe work if a make it with less sugar?
Hi there! You can definitely reduce the sugar 🙂
Will agave sub work for the sugar. I have a ton I need to use up!! lol
I haven’t tried it myself with a liquid sweetener but I don’t see why not!
I want to make a pumpkin lasagna and wanted to know if this would work ?
No this is a sweet sauce, like pumpkin butter!
That sounds great just use less sugar or monk fruit and taste it as you go. I love butternut squash ravioli or the lasagna you mentioned.
yay! It’s the most versatile for sure!!
Hi Liv! How would I use this in baking? If a recipe calls for pumpkin purée is this a 1:1 sub? It already has sugar so would it be a substitute for part of the sugar as well? Thanks!!
This isn’t really a pumpkin substitution! Its more so for using as a sauce or in coffee drinks. For baking I would suggest using pumpkin puree when called for!
I can not wait to try this! How long does it typically last in the fridge?
Super easy and tasty! I had it with yogurt and fruit in the morning. Made my breakfasts interesting
I am looking for a pumpkin sauce type option for a traditional cheesecake I am making. Will this flavor work well with cheesecake, and could it be dispensed from a squeeze bottle?
Definitely will work well with a tangy cheesecake!! 🙂 And yes it could for sure. When it is warm, it is more runny and when it has been in the fridge a while it is a bit more gloopy – I think warming it up a bit before using in a squeeze bottle would be perfect! 🙂
Super easy and really tasty right off the stove! Looking forward to chilling it and trying it as a toast spread and iced coffee addition.
What size of can for the pumpkin? I’m so excited to try this!
You need 250mL (1 cup) of pumpkin, so any can larger than that. I always buy the huge cans because I use pumpkin a lot! 🙂
It’s delicious! Loved it in my morning latte today.
It made quite a bit, and I used less than 1tbsp in my coffee today. How long do you think this will last in the fridge? Wondering if I should freeze some of it.
Hi
I’ve given up sugar, I’m just wondering is there something else you might suggest instead for this recipe.
Thank you🙂
Hey Sandra. I thought I should share with you sometimes you can find one to one sugar substitute like allulose or monk fruit sweetener. Much better to use than splenda, and if you do half sugar half substitute it pretty much stays the same. You can also use coconut sugar! Lower on the glycemic index, and better for you than cane sugar
What about storing it? Does it need to be refrigerated? Would love to give this as a gift, but not sure if it needs to be refrigerated before and after gift giving?
yes, it does need to be refrigerated! Unless you are super experienced with sanitizing and canning, maybe you can do it properly to not be refrigerated, but I am not haha!!
Would this be good for iced coffees
yes if you make it with hot coffee (stir together with the sauce too dissolve) and then add ice. If you mix it into cold brew I don’t think it would mix well!! xo
We live far from a Trader Joe’s where we originally got a pumpkin spread like this that we had loved so we were so excited to find this! Liv is our go-to for desserts in particular!!