Enjoy the classic fall coffeehouse favorite at home with this easy recipe for maple pumpkin spice syrup. This warmly-spiced syrup yields enough for more than a few lattes and is freezable, making it an affordable and extra delicious way to indulge in this season's star beverage!
Living above a coffee shop, you get pretty good at resisting the urge to pop in all the time. I definitely saved it as a treat...except for the fall I saw their sandwich board announcing their maple pumpkin spice latte.
Maple pumpkin!? All willpower went out the window. I indulged several times that week, rationalizing it by knowing its days were numbered as it was super seasonal.
Turns out I never got my fill before it rotated off the menu, so I set to work replicating it at home. This maple pumpkin spice syrup embodies the warm and cozy vibes you expect from a pumpkin spice latte, with a subtle (or not so subtle, read on to learn!) hint of maple flavor.
It's not overly sweet so you can enjoy a bolder pumpkin spice flavor even if you're not a sweet coffee drink fan. Though you can add extra sweetness to taste if you like! It's one of my favorite canned pumpkin recipes to make this time of year.
Note: The photos in this post were updated in September 2025 from its initial publish date in October 2015. The only change to the recipe is I replace half of the brown sugar with maple syrup, and prefer to cook the pumpkin for several minutes in the pan before adding the rest of the ingredients.
Recipe Ingredients
Below is an overview of what you'll need to make this maple pumpkin spice syrup. All specific measurements and details are featured in the recipe card at the bottom of this post.
Pumpkin puree: I know there are different schools of thought regarding if actual pumpkin belongs in PSLs or not, but I like to use one-quarter cup when preparing pumpkin spice syrup. Any larger grains are strained out at the end for a thickened, smooth texture.
Maple syrup: For sweetness and to boost the maple flavor. This won't bring a strong maple flavor, so do add the extract if you'd prefer something bolder.
Brown sugar: To add to the sweetness and amplify all those cozy fall flavors.
Pumpkin pie spices: This is mostly comprised of cinnamon, with ground ginger coming in second, followed by nutmeg and cloves. Go easy when adding the nutmeg and cloves as I find they can easily overpower if too much is added.
Extracts: Vanilla, and optionally maple extract. Adding maple flavoring/extract is the way to go if you'd like a bold maple flavor as it has a way more concentrated flavor. Some brands can be hit or miss, so do make sure you like the kind you're using. My preference in 2025 is Mapleine, though I haven't tried them all.
How To Make This Syrup
- Step 1: Whisk together pumpkin puree and spices over medium-low heat for 3 minutes.
- Step 2: Whisk in the brown sugar, maple syrup, and water.
- Step 3: Bring to a simmer and cook for 5 minutes. Remove from the heat and whisk in the vanilla and maple extracts.
- Step 4: Cool for 10-15 minutes, then if desired strain through a fine mesh sieve.
- Step 5: Store cooled syrup in an covered jar or container in the refrigerator for up to seven days (though it's freezer-friendly, too - more on this below). Stir or shake well before using in your favorite coffee drinks.
Making a Latte
The basic method goes like this: add maple pumpkin spice syrup to a mug, then pour in hot brewed espresso. Steam milk and pour into the mug. Garnish with extra ground cinnamon.
Because I can't not be in the details, here's my preferred latte ratio:
- 3 Tablespoons of maple pumpkin spice syrup
- 2 shots of espresso
- ½-cup steamed milk
Tips and Tricks
- Cooking pumpkin? Heating the pumpkin and spices may seem strange, but it allows the spices to bloom and deepens the pumpkin puree flavor into something a bit more complex. I do the same thing when adding tomato paste to something.
- Freezing syrup. Stir/shake the syrup well then freeze in ice cube trays. It won't freeze fully solid due to the sugar content, but that just means the blocks thaw pretty quickly. Thaw in the fridge before using or heat it in your preferred manner.
- Ways to serve. Think beyond coffee! This maple pumpkin spice syrup is really tasty as a pumpkin spice steamer (basically a latte without the espresso) or a pumpkin spice chai latte (replacing espresso with strongly-brewed chai).
More Pumpkin Spice Recipes
Did you enjoy this recipe? I’d love for you to leave a star rating and a comment review in the recipe card below!
Maple Pumpkin Spice Syrup
Ingredients
- ¼ cup pumpkin puree
- 1 ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ cup packed brown sugar
- ¼ cup maple syrup
- ¾ cup water more for a thinner syrup
- ½ teaspoon maple extract (or replace this with more vanilla)
- ½ teaspoon vanilla extract
Instructions
- Add pumpkin puree, cinnamon, ginger, cloves, and nutmeg to a small saucepan set over medium-low heat. Whisk to combine (it'll be a thickened paste consistency) and whisk often while "cooking" for 3 minutes.
- Add brown sugar, maple syrup, and water to the pan. Whisk to break up the sugar. Bring the mixture to a nice simmer but don't allow it to boil. Simmer for 5 minutes, then remove the pan from the heat. Stir in the vanilla and maple extracts.
- If desired, let the syrup cool for 10-15 minutes before straining through a fine mesh sieve. Once cooled, store the pumpkin syrup in a covered jar or container in the refrigerator for up to 7 days.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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Stacey @ Bake.Eat.Repeat. says
I love pumpkin spice lattes, but haven't yet found a homemade version that tastes the same. I will need to try this one! Plus the addition of maple sounds fantastic, so I pretty much need to make it immediately!
Danielle says
I don't tend to buy PSL's, they're just so expensive! But I could definitely see myself making a batch of this to have on hand. This is such a great idea, Alyssa!
Alyssa says
Thanks Danielle! I agree, I definitely feel better about drinking them if I've got a big jar full of syrup at home!
Denise | Sweet Peas & Saffron says
I am not normally a fancy coffee person either ($$$), but I have been indulging a bit too often lately...so this is just perfect for me! Love the pumpkin-maple combo, sounds divine!
Alyssa says
It's amazing how much of a mood changer fancy coffee is! Somehow it makes my mornings or afternoons that much better. Or at least that's my justification to myself. 🙂 Thanks Denise!
Natalie @ Tastes Lovely says
You are making me miss coffee! I haven't had any since getting pregnant, but on this Friday morning I sure could go for a nice warm cup of something sweet and tasty. This sounds amazing!
Alyssa says
Awww well tuck this one away or a few months! Even though it'll be past traditional pumpkin season, but still. I think I could eat (and drink) pumpkin flavored things all year round!
Ashley says
I've gotten the same way over the last few years - I definitely do not buy the fancy coffee treats that often! Just for treats! LOVE the sound of this syrup! Making them at home is so much cheaper than getting at our local coffee shop!
Alyssa says
Yes special occasions only! Like working super late and treating myself the next morning before work. That definitely makes waking up a little easier! 🙂
marcie says
I never buy PSL's anymore because they're so expensive and they're usually too sweet for me, but I do like making my own! This coffee syrup sounds perfect with the maple and real pumpkin!
Alyssa says
Thanks Marcie! I feel the same way. Besides the serious $$ savings, this way you can add as much or as little syrup as you like! Definitely more my speed.
Rebecca @ Strength and Sunshine says
Homemade versions will ALWAYS be better and more satisfying since you put in the hard work 😉
O man...I miss Utz sourdough pretzels and the big thick hard ones with no salt! (O and the mini halloween bags of utz!) The glory days 😛
Alyssa says
Ooh those pretzels! I would have a problem around those too. And I agree - homemade is the way to go! 🙂