Name: Pumpkin Spice Syrup
Prep time: 2 h 20 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 150 g Pure Cane Dark Brown Sugar; 50 g Pure Cane Granulated Sugar; 225 ml Water; 60 g Pumpkin Purée; 2.5 tsp Pumpkin Pie Spice; 1 tsp Vanilla Extract

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About Pumpkin Spice Syrup

Simple syrup, sometimes called “sugar syrup,” is a basic sweetener that’s commonly used in cocktails. In its simplest form, it’s made by dissolving sugar in water to create a smooth, sweet liquid.

Pumpkin spice syrup is a cozy, aromatic variation that gently infuses pumpkin purée with warming spices—such as cinnamon, nutmeg, and cloves—using a sous vide method. Its rich amber color, mellow sweetness, and warmly spiced notes make it a versatile mixer that adds depth and seasonal comfort to drinks without the gritty texture or overcooked flavors that can happen with stovetop syrups.

Pumpkin, a native of North America, provides a naturally creamy sweetness that pairs beautifully with classic autumn spices. While pre-made pumpkin or spice syrups are widely available, making your own at home allows you to highlight the natural flavor of pumpkin and the delicate balance of spices, creating a smooth, elegant syrup perfect for fall-inspired cocktails, lattes, sparkling beverages, and whiskey- or rum-based drinks.

Cocktails I Made with Pumpkin Spice Syrup

Pumpkin Spice Syrup Ingredients

To make this syrup, you’ll need the following ingredients:

Pure Cane Dark Brown Sugar: This is a soft, moist sugar that contains a higher amount of molasses than light brown sugar, giving it a deeper color, richer flavor, and slightly sticky texture.

Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.

Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.

Pumpkin Purée: This is smooth, cooked pumpkin that’s been blended or mashed until it has a thick, uniform in texture.

Pumpkin Pie Spice: This is a blend of warm, aromatic spices—typically cinnamon, nutmeg, ginger, and cloves—that’s commonly used to flavor pumpkin-based desserts and seasonal recipes.

Vanilla Extract: This is a concentrated liquid flavoring that’s made by soaking vanilla beans in alcohol and water, producing a rich, aromatic essence.

Brands I Used

How to Make Pumpkin Spice Syrup

There are a couple of ways to make pumpkin spice syrup, and which one you choose depends on the tools you have and how hands-on you want to be.

Cooking Methods

Sous Vide Method: This is my preferred method for making most cocktail syrups—a technique I first came across in the book Death & Co: Modern Classic Cocktails. By sealing the cranberry juice, sugar, cinnamon sticks, mulling spices, orange zest, and citric acid in a temperature-controlled water bath, the sugar dissolves gradually while the spices and citrus gently infuse into the syrup. The steady, low heat preserves the cranberries’ bright color, lively tartness, aromatic spice notes, and delicate citrus brightness, while preventing scorching or over-reduction that can happen with direct heat.

Stovetop Method: This is the traditional method for making cocktail syrups, and it works well enough if you don’t have an immersion circulator or are short on time. The cranberry juice, sugar, spices, orange zest, and citric acid are heated together in a saucepan over low heat, stirring until the sugar dissolves and the spices and citrus release their flavor into the syrup. While it’s quicker and requires less equipment, you’ll need to watch the syrup closely to avoid overheating, which can dull the cranberries’ vibrant tang or cause the citrus oils to turn bitter.

Pumpkin Spice Syrup Tools

To make this syrup using the sous vide method, you’ll need the following tools:

Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.

Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.

Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.

Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.

Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.

Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.

Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.

Cheesecloth: This is a lightweight, loosely woven cotton fabric that’s used in cooking and food preparation for straining liquids, bundling herbs, and making soft cheeses.

Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.

Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.

Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.

Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.

Tools I Used

How to Store Pumpkin Spice Syrup

After your pumpkin spice syrup is ready, it’ll need to be chilled to preserve freshness.

Refrigerator Storage: For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.

Freezer Storage: For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.

Flavored syrups like this one typically stay fresh for one to two weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.

Containers I Used

Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.

Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.

Recipe

Pumpkin Spice Syrup

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Prep Time 140 mins Rest Time 10 mins Total Time 2 hrs 30 mins

Description

Pumpkin spice syrup is a warm, aromatic mixer made by blending pumpkin purée with sugar and classic autumn spices, creating a rich amber liquid that adds both flavor and cozy visual appeal to cocktails. This version highlights the pumpkin’s natural sweetness and the spices’ gentle warmth while preserving the syrup’s inviting hue, making it a versatile and comforting addition to everything from a spiced Whiskey Sour to sparkling fall spritzes and autumn-inspired, storybook-themed originals.

Method: Sous Vide
Serving Size: 16 (1 fl oz each)

Ingredients

150 g Pure Cane Dark Brown Sugar
50 g Pure Cane Granulated Sugar
225 ml Water
60 g Pumpkin Purée
2.5 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract

Method

Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 150 g dark brown sugar and 50 g granulated sugar to a blender.
Measure out 225 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add 60 g pumpkin purée, 2 ½ tsp pumpkin pie spice, and 1 tsp vanilla extract to blender with sugar mixture and blend for 1-2 minutes until all ingredients are thoroughly combined.
Add pumpkin mixture to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a cheesecloth and fine mesh strainer 1–2 times to remove pumpkin and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.