Apparently there’s been some sort of pumpkin spice syrup shortage at Starbucks, but I haven’t noticed, because I can make my own! It is absolutely fabulous in a pumpkin spice latte and also drizzled over ice cream (coconut milk ice cream is fantastic with this mixed in). I’m planning to make the kids some coconut milk push pops with pumpkin syrup swirled in later this week for their lunch boxes. Yum.
I’m so glad I found this recipe, because it’s incredibly simple and I can just keep the syrup on-hand to pour into my coffee whenever I like. My previous recourse for pumpkin spice lattes was this delicious crockpot recipe from Stephanie O’Dea. But that pretty much just makes lattes for the day, whereas the syrup makes lattes for weeks! Yum! I love, love, love it.
Ingredients
Instructions
Heat water and sucanat over medium-high heat until sugar dissolves. Do not boil. Add cinnamon sticks and whisk in remaining ingredients.
Heat for about 5 minutes to marry flavors. Remove cinnamon sticks. Pour into a jar or other container. Add about a tablespoon of syrup to a cup of coffee with cream for a pumpkin spice latte or drizzle over ice cream.
Adapted from Pumpkin Spice Syrup
The Results
Incredible!
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
Thank you! Can't wait to get home and make this. YUMMM!
It is super delicious! Let me know how yours turns out!
Yum! I'm not a coffee drinker, but I love the idea of drizzling over ice cream!
Mmm…I really want to try it in a shake, too!
First, this is AMAAAAZING!! I absolutely love it!!
Second, does it need to be refrigerated?
Thanks!
I *think* it should be shelf stable, but to be safe, I keep my open can in the fridge next to the creamer (it helps remind me to pumpkinize my coffee in the morning, too!). The cans heat-sealed without having to be processed since I packed them hot, so I stuck the second one in the pantry.
Mmm, I could see stirring this syrup into all sorts of recipes — what a great idea! Pancakes, muffins, smoothies … yum! Thank you for sharing on Hearth & Soul Hop.
So in love with your blog, and your amazing kitchen skills!
That’s so nice, thank you!
Hi do you leave the cinnamon sticks in the jar as well?
Great question! No, you take them out. I’ll clarify that, thanks.
Wow thanks I have been stopping at 711 and buying large pumpkin spice lattes gets expwnsive
I made this syrup from a can of no name pumpkin
And it is delicious, only 30 calories a tbsp.