Homemade Pumpkin Spice Coffee Syrup (Easy Fall Recipe)

1 Add the water and brown sugar to a small saucepan over medium heat. Stir until the sugar dissolves.
2 Whisk in the pumpkin puree, pumpkin pie spice, cinnamon, and salt.
3 Reduce the heat to medium-low and gently simmer for 5–7 minutes, whisking occasionally.
4 Remove from the heat and stir in the vanilla extract.
5 Strain through a fine-mesh strainer if you prefer a smoother syrup.
6 Allow to cool, then transfer to clean, airtight glass bottles or jars and refrigerate promptly.
7 Shake well before using. Add 1–2 tablespoons to your favorite coffee or latte.
Recipe Notes
9 Use pure pumpkin puree, not pumpkin pie filling.
10 Shake well before each use because natural separation may occur.
11 Store refrigerated at 40°F or below and use within 5–7 days as a conservative homemade-storage recommendation.
12 Freeze in small portions for longer storage.
13 For gifting, include a “Keep Refrigerated” label.