Pumpkin Spice has taken the Fall season by storm in recent years, and this DIY syrup is an instant way to add this popular flavor to a variety of drinks and foods. Like my Cinnamon Syrup, this is incredibly easy to make and use.

You won't find actual pumpkin in this recipe. Pumpkin Spice is a blend of sweet spices that are used in making traditional pumpkin pie, but there's no pumpkin in this syrup or most other pumpkin spice flavored foods. Sweet pumpkin pie spices are combined with sugar and water--that's all it takes to make this simple syrup.

So many uses! The sky's the limit, but here are a few of my favorite uses for this versatile, sweet syrup:

• stir into coffee and lattes, hot tea, and hot cider
• stir into iced tea, apple juice, or any juice for that matter
• stir into cocktails and autumn sangria
• stir into oatmeal and yogurt
• blend into smoothies and milk shakes
• drizzle on pancakes or waffles
• drizzle on ice cream

Gift it! This syrup makes a great gift throughout the Fall and holiday season. You'll find printable labels further down in this post for turning jars of this syrup into a distinctive gift for hosts/hostesses, teachers, neighbors, co-workers, and friends.

Nutritional Information (per teaspoon): 16 Calories, 0g fat, 4.2g carbs, 4.2g sugars, 0g protein, 0g fiber; Weight Watchers SmartPoints: 1

Step-by-step photos for making
Pumpkin Spice Simple Syrup

Step 1. Assemble the ingredients:

• cinnamon sticks
• whole spices: nutmeg, allspice, cloves
• fresh ginger slices

view whole spices on Amazon:  cinnamon sticks,  allspice,  nutmeg,  cloves

• sugar
• water

Step 2. Add all ingredients to a small saucepan. Bring mixture to boil over medium-high heat, stirring occasionally. Reduce to low and slowly simmer, uncovered, for 10 minutes.  If you want a thicker syrup, simmer it for another 10 minutes, or even longer if you like.

Step 3. Remove from heat and cool in pan for 1 hour. 

Step 4. Pour through fine wire mesh strainer to remove any bits of spices.

• FOR STRONGER FLAVOR: Leave the spices in the syrup for 1-2 days before straining.

view on Amazon:  wire mesh strainer

Done! Store in a jar in refrigerator for 1-2 months. I like to store mine in a syrup dispenser for easy use. It's also fine to leave it out at room temperature for a day or two; that makes it easier for gift giving.

view on Amazon:   half-pint jars,  white plastic jar lids,  syrup dispensers.

I love having this in my fridge to grab for adding quick sweetness and flavor to my hot tea and morning oatmeal. Yum!

Make a bigger batch. This recipe can be doubled, tripled, quadrupled, etc., if you want to make up enough to for gift giving. One batch fits perfectly in a half-pint (1 cup) jar; so you can do the math from there, depending on how many jars you want to make up.

Label jars for gifting. This syrup makes a great seasonal, homemade gift for a host/hostess, teacher, co-worker, or friend. Print the labels and stick them on the sides or lids of each jar. Or, print them on card stock, cut them out, punch a hole at the top, and tie them onto the jar with a string. 

Download printable jar labels/tags. These are sized to fit on jar lids (regular or wide mouth) or sides.

• Print these on card stock, cut them out, punch a hole on top, and hang them from the jar neck with a ribbon, string, or rubber band. OR
• Print them on sticker paper and stick them to the jar or lid. (This is what I do.) Or, print them on regular paper and stick them on with tape.

If you don't have a printer or specialty papers, you can have a store with printing services download and print them for you (Office Depot, Staples, etc.)

Click on the label image below to download & print a full sheet of labels/tags.

Cut with scissors or a circle punch. You can cut the round tags out carefully with scissors, or use a circle punch to make the task easier and more precise. I use a 2-1/4" circle punch; it fits both regular and wide canning lids.

view on Amazon:  2-1/4" circle punch (this fits mason jar lids)

This homemade syrup is such an easy way to add the flavors of Fall to a variety of beverages and foods. It's a must in my fridge.

Make it a Yummy day!

Monica

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Pumpkin Spice Simple Syrup

By Monica              Servings: makes 1 cup

Ingredients

• 1 cup water
• 1 cup sugar
• 4 cinnamon sticks
• 8 slices fresh ginger, approx. 1/8" thick
• 10 whole cloves
• 15 whole allspice
• 1 whole nutmeg

Directions

Add all ingredients to small saucepan. Bring mixture to boil over medium-high heat, stirring occasionally. Reduce to low and slowly simmer, uncovered, for 10 minutes. Remove from heat and cool in pan, uncovered, for 1 hour.

(FOR STRONGER FLAVOR: Leave the spices in the syrup for 1-2 days before straining.)

Pour through fine wire mesh strainer to remove any bits of spices. Store in jar in refrigerator for 1-2 months. (It's fine to leave it out a room temperature for a day or two; that makes it easier for gift giving.)

HOW TO USE:
Add to iced or hot tea, apple juice or cider, other juices, wine, or cocktails. Stir into yogurt, oatmeal. Blend into smoothies or milk shakes. Drizzle over waffles, pancakes or ice cream.

NUTRITIONAL INFORMATION (per teaspoon): 16 Calories, 0g fat, 4.2g carbs, 4.2g sugars, 0g protein, 0g fiber; Weight Watchers SmartPoints: 1

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You might also enjoy these pumpkin spice recipes:

• Pumpkin Pie Spice Mix
• Grandma's Pumpkin Pie
• Maple Pumpkin Spice Lattes
• Pumpkin Seed Brittle
• Pumpkin Spice Snowball Cookies
• Spiced Hot Drink Mix
• Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal
• Pumpkin Pie Refrigerator Oatmeal
• Whole Wheat Pumpkin Bars with Kahlua and Cream Frosting
• Overnight Pumpkin Pecan Croissant Bread Pudding 
• Maple Pumpkin Pie Yogurt Breakfast Parfait
• Whole Grain Maple Pumpkin Spice Baked Donuts
• Pumpkin Granola Muffins
• Pumpkin Pie Cream Cheese Dip