Every coffee shop charges four dollars for pumpkin spice syrup that’s mostly water, caramel color, and cinnamon extract. This version uses actual pumpkin flesh, agave instead of refined sugar, and real spices you can smell the moment you open the jar. It takes twenty minutes. You’ll use it in lattes, over oatmeal, stirred into yogurt. It keeps two weeks in the fridge and gets better after a day or two as the spices bloom. If you bake with it, cut back on other sweeteners since agave is more concentrated than sugar syrup. Maple syrup works as a substitute if you prefer it, though it brings its own flavor into the mix and changes the whole thing.
How to Make Pumpkin Spice Syrup with Agave
Steam, don’t boil the pumpkin
Boiling the pumpkin waterlogs it and dilutes the final syrup. Steam over simmering water until completely soft, then blend until there are no lumps. The texture of the puree affects the smoothness of the syrup.
Spice ratios
Cinnamon is the base, allspice and cloves are supporting notes, ginger is the finish. Don’t double the cloves thinking it’ll be more interesting. Cloves overpower quickly and you can’t walk it back. 
Storing properly
Pour into a clean glass jar while still warm, seal, and refrigerate. It thickens as it cools. If it becomes too thick after a few days, stir in a teaspoon of warm water before using.
Pumpkin Spice Syrup with Agave
- Total Time: 20 minutes
- Yield: Makes about 1 1/2 cups 1x
- Diet: Vegetarian, Gluten-Free
Description
A warm, spiced syrup perfect for lattes or other fall treats. Homemade and naturally sweetened with agave.
Ingredients
- 4 oz (120 g) pumpkin flesh
- 1 cups (227 g) agave syrup
- 3 tsp cinnamon
- 1 tsp all spice
- 0.5 tsp ground cloves
- 0.5 tsp ground ginger
Instructions
- Cut the pumpkin into even-sized pieces and steam until soft. If using a pot, place the pumpkin in a metal sieve above a small amount of boiling water, ensuring the pumpkin isn’t touching the water.
- Blend the steamed pumpkin until completely smooth using a hand blender or food processor.
- In a clean, dry pot, combine 300 grams of agave syrup and all spices. Cook over very low heat for 3 minutes.
- Add the pureed pumpkin and cook for another 2-3 minutes, or until heated through. Do not boil.
- Sterilize a jar by rinsing it with boiling water.
- Strain the syrup through a fine-mesh sieve into the sterilized jar to remove impurities.
- Seal the jar immediately and refrigerate to cool.
- Add 1-2 tablespoons of syrup to your latte, or as desired.
Notes
- For a richer flavor, roast the pumpkin before steaming.
- Maple syrup can be substituted for agave, but adjust the amount to taste; it’s sweeter.
- Store the syrup in the refrigerator for up to 2 weeks; it may thicken slightly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 10
- Sodium: 1
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
Frequently Asked Questions
Can I use canned pumpkin puree instead of fresh?
Yes, canned pure pumpkin puree works well and saves time. Make sure it’s plain pumpkin, not pumpkin pie filling, which already contains sugar and spices.
Can I substitute regular sugar syrup for the agave?
You can. Make a simple syrup with equal parts sugar and water, then proceed with the recipe as written. The flavor will be slightly different since agave has a more neutral sweetness.
Why shouldn’t I let the syrup boil?
Boiling can cause the agave to caramelize too quickly, darken in color, and develop a bitter edge. Low, gentle heat keeps the syrup smooth and preserves the balanced spice flavor.
