Dairy-free pumpkin spice syrup for coffee

Homemade pumpkin spice syrup is the perfect way to enjoy your favorite autumn coffee drink at home. This recipe is even dairy-free and vegan! Use it in an iced pumpkin spice latte, a pumpkin spice chai latte, or anything else you can imagine.

Pumpkin spice syrup in a bottle

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Why this syrup works

Spices bring food to life and make memories. And of course, the classic pumpkin spice blend is a staple of fall for many people. I love using a homemade simple syrup like this one in my coffee and lattes because it mixes in well and easily flavors every last sip.

This recipe is also great because it’s dairy-free and vegan. Many pumpkin spice sauce recipes call for sweetened condensed milk. And while that ingredient does add an extra creaminess, it’s really not needed. You can always add almond, oat, or soy milk to your drink if you need a milky boost.

Special Ingredients

Bowl showing pumpkin spice syrup spices (cinnamon, nutmeg, ginger and cloves) and pumpkin puree

There are two components to this homemade recipe, the simple syrup, and the pumpkin puree spice mix.

For the simple syrup, the recipe uses equal parts water and brown sugar. The brown sugar gives the syrup a warmer more well-rounded taste. But, you can use white sugar if you want.

The pumpkin puree spice mix calls for ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Mixing those spices together with the pumpkin puree creates a paste that will be added to the simple syrup.

Reminder: Out of the spice you need? Buy it on Amazon!


What’s the difference between pumpkin spice sauce and syrup?

A pumpkin spice sauce is more similar to what Starbucks uses and usually includes sweetened condensed milk to make it a bit sweeter and thicker.

A syrup, like what this DIY recipe makes, is thinner and I find mixes better with beverages.

Can I make this on the stove instead of in the microwave?

Yes, this recipe is for the microwave because I find it easier and faster, but you can follow the same process on a stovetop.

Do I have to strain the syrup?

Straining this specific pumpkin spice syrup helps make the syrup cleaner and pour nicer. By using both spices and pumpkin puree, you might end up with pieces that you’d want to strain out. But, if this step doesn’t seem necessary to you, feel free to skip it.

Does pumpkin spice syrup use actual pumpkin?

This recipe does use actual pumpkin puree, but it’s not as necessary as you might think. It’s called “pumpkin spice” for a reason, and that is because it’s all about the spices and not the actual pumpkin.

So, if pumpkin is out-of-season or there is a shortage, you can make this recipe without the puree and it will still work and give you that familiar taste you are looking for.

You can make your own pumpkin puree, or if you purchase it, I used Libby’s brand.

Is this syrup dairy-free or vegan?

Yes! The beauty of this syrup recipe is that it is both dairy-free and vegan. Some pumpkin spice beverage flavoring options, especially ones called “sauce” include sweetened condensed milk, but this recipe does not.

How long is the syrup good for?

Put the finished syrup in an airtight container and store it in the refrigerator. It will keep for up to four weeks.

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pumpkin spice syrup

Dairy-free Pumpkin Spice Syrup

A DIY pumpkin spice simple syrup to use in lattes, coffee, tea or baked goods.
Print Pin Rate
Course: Simple Syrup
Keyword: dairy-free, simple syrup, vegan
Total Time: 30 minutes
Servings: 12
Calories: 49kcal


  • 2 Tablespoon pureed pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup water
  • 1 cup brown sugar lightly packed


  • In a small bowl add pumpkin puree, cinnamon, nutmeg, ginger, and clove* and stir together. It will look like a paste. Set aside.
  • In another microwave-safe bowl**, whisk together water and brown sugar.
  • Heat in microwave for 1 minute. Whisk.
  • Heat for another 30 seconds – 1 minute until you see it start to boil again. Time depends on your microwave.
  • Whisk together the pumpkin mixture with the water and brown sugar mixture.
  • Heat for another 30 seconds – 1 minute until you see it start to boil. Let it boil for 5 seconds.
  • Let the mixture steep and cool down for 10-15 minutes.
  • Use a mesh strainer or cheesecloth to strain the syrup. The remaining syrup will be slightly thick.
  • Store in an airtight container in the refrigerator.


* Or you can substitute all the spices for 2 tsp of pumpkin pie spice.
** I like using a large glass measuring cup. That way you can see when it boils and there is plenty of space for the liquid to expand.


Serving: 1.3oz | Calories: 49kcal
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  1. A few years ago my sister got me hooked on Pumpkin Pie Chai Tea. Except that Pumpkin Syrup is very expensive. So, like I always do I found this recipe and made my own. I use it for tea and baking and lots of other things.

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