September is here so watch out, you are about to see pumpkin spice everywhere! And as much as I love a pumpkin spice latte I don’t always have the time to run out and get one, not to mention how expensive it is to be buying coffee out all the time. So I decided it was time to come up with a way to recreate a pumpkin spice latte at home.
In full disclosure this recipe wasn’t made with the idea of pumpkin spice syrup, I originally had this idea of making a pumpkin ball much like my family’s favorite peanut butter balls, but after a bunch of sugar and no change in consistency, I decided to transform it into something else. Since I had only mixed the pumpkin, spice, powdered sugar and butter I took a little taste and immediately thought it would be delicious in coffee, so I made a few tweaks to turn it into a delicious syrup.
The best part of this recipe is that it is really easy to alter depending on how much pumpkin you have or how much you want to make. I have a ton of recipes that call for part of a can of pumpkin, and now I know I can use the extra to make pumpkin spice syrup! Below you can find the recipe for using an entire 15 ounce can of pumpkin spice, but I will also break down how to adjust the recipe, if you want to make less.
Another big plus about this recipe is it allows you to add as much or as little to your coffee as you would like. My husband likes his coffee dark and strong, and he really liked he could add a little for that pumpkin spice flavor without having to add cream. I like my coffee a little lighter so I add milk and a little more of the syrup to mine.
To make the syrup you first want to mix the butter, pumpkin, pumpkin pie spice, cinnamon, nutmeg, and powered sugar.
Transfer the mixture to a pan on the stove and turn the heat up to a medium-high setting.
Slowly stir in the water and allow the mixture to come a boil.
Once boiling being stirring the mixture consistently so that it doesn’t burn to the bottom of the pan. The mixture will begun to darken in color and thicken up. Allow the rolling boil continue for at least 3 to 5 minutes before removing from the heat and transporting to sealable containers. I used mason jars because we always have those lying around the house.
Once cool it must be refrigerated.
This recipe was originally made with the idea of being a syrup for coffee, but it also goes great on waffles, ice cream, and even stirred into your favorite buttercream frosting recipe!
Hi All, my name is Tara, I am a military spouse and mommy of one. A good recipe with lots of ingredients at different measurements is the perfect yummy addition to any math or science lesson! In my free time I enjoy spending time with my amazing husband, two crazy puppies and adorable little girl. I share our military life adventures, kitchen creations and kid friendly crafts over at An Aiming High Wife, come visit anytime, or find us on Facebook and Pinterest.