Vegan Pumpkin Spice Syrup

Welcome fall with this Vegan Pumpkin Spice Syrup! Made with just a few simple ingredients, it's ready in about 15 minutes and perfect for coffee, lattes, and all your favorite fall drinks.

Nothing says fall quite like pumpkin spice flavored coffee!

Unfortunately, pumpkin spice syrup at most coffee shops isn't vegan. While you can usually make drinks plant-based by swapping in non-dairy milk, pumpkin spice sauce often contains condensed milk.

The good news? This homemade vegan version is quick, easy, and even better than the original!

Ingredients

This homemade Starbucks-inspired pumpkin spice syrup is dairy-free and made with simple pantry staples like brown sugar, water, canned pumpkin, and a pumpkin pie spice blend.

Brown Sugar: Adds a rich, caramel-like sweetness since brown sugar contains molasses.

Water: Simple syrup is a 1:1 ratio of sugar and water.

Pumpkin Purée: Be sure to use pure pumpkin purée with no added ingredients (skip the pumpkin pie filling).

Vanilla Bean Paste: You can use vanilla extract, but I love using vanilla bean paste from Trader Joe's.

Pumpkin Pie Spices: You can use a pre-made pumpkin pie spice blend, or make your own with cinnamon, nutmeg, ginger, allspice, and cloves.

Salt: A tiny pinch ties all the flavors together and balances the sweetness.

See recipe card for quantities.

Helpful Equipment

You'll need a mesh strainer or nut milk bag to remove the spices and pumpkin purée.

This won't affect the flavor because the pumpkin purée and spices have already been infused into the syrup.

It just makes the texture much smoother and easier to enjoy!

How to Make This Recipe

This pumpkin spice simple syrup is sweet and perfectly spiced, with the pumpkin flavor shining through without being overpowering.

It's completely dairy-free and easy to make!

The full written recipe can be found in the recipe card below.

Step 1: In a small pan, combine the brown sugar, water, pumpkin purée, pumpkin pie spice, and a pinch of salt. Whisk until well combined.

Step 2: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes, whisking occasionally, until the sugar has fully dissolved. 

Step 3: Strain the mixture through a fine mesh strainer or nut milk bag.

Step 4: Stir in the vanilla bean paste (or extract), then let the mixture cool before transferring it to an airtight jar!

Serving Ideas

This pumpkin coffee syrup isn't just for your morning coffee!

• Coffee & Lattes: Stir 1-2 tablespoons into hot or iced coffee. For a creamy pumpkin spiced drink, try it in my Pumpkin Spice Oat Milk Latte.
• Cocktails: Add pumpkin spice syrup to fall-inspired cocktails!
• Boba Tea: Stir into homemade bubble tea.
• Oatmeal and Chia Pudding: Mix into oatmeal or chia pudding instead of maple syrup.
• Yogurt and Parfaits: Swirl into vegan yogurt or drizzle over parfaits to add a touch of sweetness and fall flavor.

Tips & Tricks

When making the syrup, avoid boiling it too vigorously. Keep it at a gentle simmer as the goal is a light, thin simple syrup, not a thick caramel-like one.

After simmering, strain the syrup to remove any leftover spices and pumpkin purée. This creates a smooth, well-infused syrup with all the flavor of pumpkin and spices, but without any chunky texture.

Experiment with extracts. Vanilla bean paste is my favorite but a splash of maple extract would be really delicious!

Storage

Keep the syrup in an airtight jar in the fridge for up to 2 weeks. Shake well before each use.

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