homemade pumpkin syrup

I take my coffee very seriously. I prefer a real mug over paper “to-go” cups. Smaller mugs, with a petite handle that snugly fits my pointer and middle finger please when I’m drinking my normal cup of Joe (black, two sugars). Those mugs where you can barely slip one finger in—what are those all about? Does anyone find them comfortable?

If I’m having a cafe au lait, then I’ll reach for a big, deep mug—my favorite one is missing the handle, which means I can wrap my hands around it. I always close my eyes, and take a deep inhale above my coffee before the first sip of the day. I let the hot steam rush over my face, and the smoky, toffee scent envelope my senses. I wait until I drop the kids at school to have my first cup, so nothing can disturb that moment. See, coffee is a habit not because of the caffeine (I usually drink decaf, in fact). I simply love the taste of it, and the ritual of making it, whether I’m in a French press mood or go with my stovetop percolator. I don’t own a coffeemaker, and man did that drive M nuts when I got rid of it.

A few years ago, I fell for the temptation of Starbucks’ Pumpkin Spice Latte while on my way to visit my best friend up in Westchester. I should mention that I don’t generally see the point in sweet coffee drinks. As my friend Sarah often says, I’d rather eat my calories. I was craving coffee and a dessert, though, and after one sip, I knew it would only be a matter of time before I hit the test kitchen to make it myself.

I used pumpkin purée on my first try back then. It was great, but I soon went back to my black with two sugars coffee-drinking ways. A few weeks ago, I was in a pumpkin testing kind of mood—not surprisingly since it’s ’tis the season. I thought about that pumpkin spice latter again, and decided to reconnect with an old craving. Instead of using straight-up pumpkin purée like last time, I made a homemade pumpkin syrup. My hope was to keep the pumpkin’s earthy flavor, but temper it a bit. The resulting syrup is a jack of all trades. It can be used as a coffee flavoring, a topping for pancakes or ice cream sundaes, and livens up hot cocoa (recipe coming soon!).

Homemade Pumpkin Syrup

makes 1 1/4 cups

Music Pairing: When You’re Gone by The Cranberries

1 cup (240 grams) canned pumpkin purée

3/4 cup (150 grams) natural cane sugar

1/3 cup (80 ml) water

1/4 teaspoon vanilla extract

Add all of the ingredients to a small pot. Whisk together to mix well. Bring to a boil over medium-high heat. Reduce flame to the lowest setting, and simmer until reduced by one third, about 10 minutes (you’ll still see little bubbles pop to the surface).

Pour the syrup into a jar. Let cool completely, then cover with a lid, and store in the fridge for up to one month.

***Update 11/21/13—This syrup will look more like a very thin caramel sauce, and have some of the texture from the pumpkin puree. If you prefer a smoother syrup, you can pour the hot mixture through a sieve or thin-weave strainer, before storing in a jar.***


  • Tracey A

    Good Morning Jennie,
    I felt like I was there in your kitchen, enjoying a cup of coffee with you!
    Great recipe to try, like all of your recipes.
    Wising you bright days and calm nights,

  • Fran

    We have pancakes or French Toat every Sunday, this will make a wonderful addition to our breakfast, going to make it later in the week. Thank you Jenn for sharing this and so much more.

  • Elaine Neely

    Totally excited to make this recipe because I’m so much like you about my coffee! AND I have an obsession with Pumpkin anything. Though my recipe didn’t turn out like syrup….any ideas on what I might of done wrong?

  • Jennifer Perillo

    Hi Elaine,
    The syrup should be a caramel sauce-like consistency. Can you tell me what yours was like?

  • Sonya

    I’ve got the pot on the stove right now with the above ingredients. It’s been on a low heat for about 30 minutes. It smells like caramel and it’s getting darker but the consistency is that of the pureed pumpkin. Not seeing the syrup yet. It reminds me of Trader Joe’s pumpkin butter. I’ll keep stirring!

  • rainey

    I just tried this.

    I cooked it to 220˚ and stirred in vanilla seeds and butter after I took it off the heat. I sieved the resulting syrup.

    I have to say it still has a bit of the grittiness of the pumpkin and it’s about as thick as pumpkin butter. Still, it’s delicious and I imagine I can still thin it out with water to make an actual syrup I can put in a latte or pour over pancakes.

    Thanks so much for this recipe. I’m sure we’re going to enjoy it.