Learning how to make a Copycat Starbucks Pumpkin Spice Syrup recipe from scratch is going to be your new favourite fall hack! It’s silky, pourable, spreadable, sweet, and perfectly spiced with warming pumpkin pie spice. You’re going to want to drizzle this delicious sauce on everything!
Why You’ll Love This Recipe
- Lasts a while in the fridge. This homemade pumpkin spice sauce 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 favourite morning coffee or fall dessert every day and enjoy pumpkin spice season to the fullest!
- Made with just 4 ingredients (plus water!). Making your own sauces and syrups from scratch is always so much easier than it sounds. This sauce comes together with just 4 simple ingredients and 10 minutes.
- 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!
Key Ingredients and Substitutions
- Pumpkin puree – For this homemade syrup, you’ll need 1 cup of real pumpkin puree (not pumpkin pie filling!). Check out this helpful Canned Pumpkin Comparison to figure out which brand you like best! Or, if you’re outside the United States and Canada and don’t have access to canned pumpkin puree in grocery stores, learn How to Make Homemade Pumpkin Puree using a fresh sugar pie pumpkin.
- Sugar – Granulated cane sugar will give your homemade pumpkin syrup the most neutral tasting sweetness. If you prefer a more bold, deep flavour, use light brown sugar or coconut sugar for a refined-sugar free option.
- Pumpkin pie spice – The key to the best pumpkin flavor. If you don’t have access to pre-made pumpkin pie spice, try this Homemade Pumpkin Pie Spice Recipe! It’s made using a blend of cinnamon, ginger, nutmeg, cloves, allspice, and black pepper.
- Vanilla extract – You can never go wrong with a splash of vanilla! You could also use a vanilla paste or freshly scraped vanilla beans. I use about 1 teaspoon, but feel free to increase if you love vanilla!
How to Make Starbucks Pumpkin Spice Syrup
- Combine ingredients in a pot. Add all of the pumpkin spice syrup ingredients to a small or medium sized pot over medium heat. Whisk vigorously until the ingredients are well combined and the sugar is dissolved.
- Simmer for 10 minutes. Bring the homemade syrup to a light simmer, then reduce the heat and cover. Simmer on low for about 10 minutes, stirring frequently, until slightly thickened and a dark amber colour.
- Pour into a jar and store. Once thickened, remove the pumpkin spice syrup from the heat and allow it to cool slightly before transferring to a glass jar. Let cool to room temperature before covering and storing in the fridge.
Ideas for Serving
This Starbucks Pumpkin Spice Syrup can be used for much more than homemade coffees!
In addition to using it to make my popular Dairy-Free Pumpkin Cream Cold Brew and drizzled on your own Pumpkin Spice Latte with vegan whipped cream, this Pumpkin Spice Syrup can also be drizzled on sweet breakfasts, easy desserts, or basically anything that needs a sweet, pumpkin flavour boost. Here are a few of my favourite recipes to use it with:
- Drizzle it on Pumpkin Pie Vegan French Toast or Pumpkin Spice Pancakes.
- Filling the inside of Pumpkin Spice Latte Cupcakes.
- Drizzled on Pumpkin Oatmeal Cookie Bars with Sea Salt Chocolate & Almonds or a cheesecake.
- Spread it on top of a Pumpkin Mug Cake, Coconut Oil Fluffy & Flaky Scones, or a piece of warm toast.
- Spoon it on top of Vegan Frozen Yogurt, vegan ice cream, or Ice-Cream Sundae Cupcakes.
I could think of 100 more ways to use this Pumpkin Spice Sauce, but I think you get the idea!
How to Store
Once prepared and stored in an airtight container such as a glass mason jar, this Starbucks Pumpkin Syrup will keep for up to 1 week. If stored in plastic or a container that is not completely airtight, this syrup will spoil considerably faster.
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 soft again.
Recipe FAQs
What’s in the pumpkin syrup at Starbucks?
The Pumpkin Spice Flavoured Sauce at Starbucks is made primarily of sugar, condensed milk, pumpkin puree and preservatives. This of course is not vegan friendly as it contains dairy.
Is Starbucks pumpkin spice latte syrup vegan?
No. As mentioned above their seasonal beverage is made with dairy. Thankfully it is so easy to make a great alternative at home! You can enjoy your own at-home pumpkin spice lattes for much cheaper than your local coffee shop.
Plus, homemade lattes with an at-home espresso machine will absolutely rival the Starbucks version!
What’s the difference between pumpkin spice sauce and syrup?
For all intents and purposes pumpkin spice sauce and pumpkin spice syrup are the same thing. The only difference between the two is that sauces are typically thicker whereas syrups are thinner.
While this syrup is not liquid (it is a similar consistency to caramel drizzle or date syrup), it can be combined with a bit of hot water or hot milk and easily used in cold drinks!
More Homemade Pumpkin Recipes to Try Next:
- Iced Pumpkin Spice Brown Sugar Oat Milk Shaken Espresso
- Edible Vegan Pumpkin Chocolate Chip Cookie Dough
- Soft Batch Pumpkin Chocolate Chip Cookies
- White Chocolate & Pumpkin Spice Rice Krispie Squares
- Pumpkin Spice Muffins with Oat Streusel
If you make this Starbucks Pumpkin Spice Syrup 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!)
- Total Time: 11 minutes
- Yield: 1 3/4 cups
Description
Learning how to make a Copycat Starbucks Pumpkin Spice Syrup recipe from scratch is going to be your new favourite fall hack! It’s silky, pourable, spreadable, sweet, and perfectly spiced with warming pumpkin pie spice. You’re going to want to drizzle this delicious sauce on everything!
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.
- Prep Time: 1 minute
- Cook Time: 10 minutes
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!!
★★★★★
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
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 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.
★★★★★
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.
★★★★
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 tasty! I had it with yogurt and fruit in the morning. Made my breakfasts interesting
★★★★★
I can not wait to try this! How long does it typically last in the fridge?
★★★★★
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 want to make a pumpkin lasagna and wanted to know if this would work ?
No this is a sweet sauce, like pumpkin butter!
★★★★★
Will agave sub work for the sugar. I have a ton I need to use up!! lol
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I haven’t tried it myself with a liquid sweetener but I don’t see why not!