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Copycat Starbucks Pumpkin Spice Syrup: Easy 10-Minute Recipe

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This copycat Starbucks pumpkin spice syrup tastes exactly like the original—maybe better, since you control the sweetness. It’s rich, warm, and perfectly spiced without that artificial aftertaste, and it takes just ten minutes from start to finish.

Ingredients

Scale
  • 1 cup water
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cinnamon stick (optional)
  • 1/2 teaspoon pumpkin puree (optional)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Combine the sugars and water. Add the brown sugar, granulated sugar, and water to your medium saucepan. Give it a quick stir with your whisk to start dissolving the sugars.
  2. Add the spices. Sprinkle in the pumpkin pie spice and the pinch of salt. If you’re using a cinnamon stick, drop it in now. Stir everything together until the spices start to incorporate.
  3. Bring to a simmer. Place the saucepan over medium heat. Let it come to a gentle simmer—small bubbles around the edges, not a rolling boil. This should take about 3-4 minutes. Stir occasionally.
  4. Simmer for 5 minutes. Once it’s simmering, set your timer for 5 minutes. Let it bubble away gently, stirring every minute or so. You’ll notice the syrup starting to thicken slightly.
  5. Remove from heat and add vanilla. Take the saucepan off the burner. Stir in the vanilla extract. Give it a good whisk to combine.
  6. Cool slightly. Let the syrup sit in the saucepan for 5-10 minutes. It will continue to thicken as it cools.
  7. Strain (optional). If you want a smoother syrup, pour it through a fine-mesh strainer into a heat-safe measuring cup or directly into your storage bottle.
  8. Pour into storage container. Use your funnel to pour the warm syrup into your glass bottle or jar. Leave about an inch of headspace at the top. Let it cool completely before screwing on the lid.
  9. Refrigerate. Store your homemade pumpkin spice syrup in the refrigerator. It will keep for up to 3 weeks.

Notes

Don’t boil the syrup; a gentle simmer is all you need. Use a whisk to prevent clumps. Let the syrup cool completely before bottling to avoid thermal shock. Label your bottle with the date. The syrup will look thin when warm but thickens as it cools. Double the recipe if desired.

Nutrition

Keywords: pumpkin spice syrup, copycat Starbucks, homemade syrup, fall recipe, pumpkin spice latte, easy syrup, 10-minute recipe

Find it online: https://zestynora.com/copycat-starbucks-pumpkin-spice-syrup-easy-10-minute-recipe/