Skip the overpriced coffee shop syrups and bring cozy autumn flavors straight into your own kitchen with this Rich Maple Pumpkin Coffee Syrup.
Made with real pumpkin, warm spices, and pure maple extract, this syrup is perfect for stirring into coffee, drizzling over breakfast favorites, or even using in desserts. Best of all, it’s quick, easy, and made from simple pantry ingredients.
With just 15 minutes of cooking, you’ll have a velvety, warmly spiced syrup that tastes like fall in every sip.
Whether you want to elevate your morning latte, sweeten your hot chocolate, or add flair to pancakes, this homemade pumpkin coffee syrup will become your seasonal go-to.
My Opinion
I really enjoyed making this syrup—it felt like creating my own little coffee shop experience right at home. What I loved most is how customizable it is; you can adjust the maple flavor, sweetness, or spices to perfectly match your taste.
It gave my morning coffee such a cozy, autumnal twist, and I honestly preferred it to store-bought syrups because it tastes fresher and less artificial.
I also experimented by drizzling it over pancakes and stirring it into oatmeal, and it was just as good as using it in drinks.
It’s one of those versatile recipes that can live in your fridge for two weeks and keep finding new uses.
For the effort required, the payoff is huge—it feels indulgent and seasonal without being complicated.
Why You’ll Love This Recipe
- 🍁 Quick & easy – Ready in just 15–20 minutes, perfect for busy mornings.
- 🎃 Pure fall flavor – Pumpkin, maple, and warm spices give that cozy autumn vibe.
- 💰 Budget-friendly – Save money by skipping expensive coffee shop syrups.
- ✨ Customizable – Adjust sweetness and spice to your personal taste.
- 🍽 Versatile use – Works in coffee, tea, oatmeal, pancakes, waffles, or even ice cream.
Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Heat-safe spatula or spoon
- Fine-mesh strainer (optional, for extra-smooth syrup)
- Glass jar or airtight container (for storage)
Ingredients
- 3/4 cup water
- 1/2 cup packed brown sugar
- 1/4 cup canned pumpkin puree (plain, not pumpkin pie filling)
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon maple extract (or more, to taste)
- 1/2 teaspoon vanilla extract
Instructions
- Combine the base ingredients
In a small saucepan over medium heat, add water, brown sugar, pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Whisk thoroughly until the sugar dissolves and the mixture becomes smooth. Heat until the mixture is just barely boiling—avoid a full boil, as that can cause separation. - Simmer to thicken
Reduce heat to medium-low and let the mixture gently simmer for 10–15 minutes, whisking occasionally. The syrup should thicken slightly and coat the back of a spoon. Be careful not to let it scorch at the bottom. - Finish with extracts
Remove the saucepan from heat. Stir in the maple extract and vanilla extract. Taste and adjust—add a little more maple extract if you want a stronger flavor. - Cool and store
Allow the syrup to cool completely before transferring it into a clean glass jar or airtight container. Store in the refrigerator for up to 2 weeks. Shake or stir before each use, as spices may settle at the bottom.
Storage Tips
- Refrigerate: Keeps for up to 2 weeks in a glass jar or airtight container.
- Reheat: Microwave for 10–15 seconds or warm gently on the stove if it thickens too much.
- Make ahead: Flavors deepen after a day or two, so it’s great for prepping ahead.
Expert Tips
- ✅ Don’t boil too hard – A gentle simmer prevents separation or grainy texture.
- ✅ Add extracts at the end – Heat can dull their flavor, so always stir them in off-heat.
- ✅ Use plain pumpkin puree – Avoid pumpkin pie filling, which already has sugar and spices.
- ✅ Customize sweetness – Try coconut sugar, maple syrup, or white sugar instead of brown.
- ✅ Strain if you prefer smooth syrup – Use a fine mesh strainer to remove pumpkin fibers.
Serving Suggestions
- Stir into hot or iced coffee for a pumpkin spice latte feel.
- Drizzle over pancakes, waffles, or French toast.
- Mix into hot chocolate for a cozy pumpkin twist.
- Swirl into oatmeal, Greek yogurt, or granola.
- Use as a glaze for muffins, quick breads, or cakes.
Nutrition (Estimated, per recipe batch)
- Calories: 300–350
- Carbohydrates: 75–80 g
- Protein: 1–2 g
- Fat: 0–1 g