Homemade Pumpkin Spice Syrup – a delicious recipe with Water, Light Brown Sugar, Sugar, Ground Cinnamon, Ground Ginger, Ground Cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium saucepan, add water and both sugars.
2
Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
3
Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree.
4
Simmer for 8 minutes, stirring occasionally.
5
Do not allow the mixture to come to a boil.
6
Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel (the syrup will remain thin even after cooking and straining).
7
Allow the syrup to cool to room temperature before stirring in the vanilla extract.
8
Store in a Mason jar or airtight container.
9
The syrup will last for 1 month at room temperature or 3 months in the refrigerator.
429
kcal
Calories
96
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1- 1/2 cup Water, 3/4 cups Light Brown Sugar, 1 cup Granulated Sugar, 2 teaspoons Ground Cinnamon, and more.
Yes, Homemade Pumpkin Spice Syrup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
