Pumpkin Spice Syrup Recipe

2 cups water

1 ½ cups sugar

½ cup brown sugar (packed )

1 teaspoon cinnamon or 4-5 cinnamon sticks (I used half cinnamon and half cinnamon sticks)

½ teaspoon nutmeg

½ teaspoon ginger (ground)

½ teaspoon ground cloves (I go easy on the cloves, because I think they are such a strong flavor)

4 heaping tablespoons pumpkin puree (be sure to use puree, not pumpkin pie filling)

In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).
Strain the mixture through a fine mesh strainer and store in an airtight container. You can keep unused syrup in the refrigerator for up to two weeks. Be sure to give the syrup a good shake before reusing.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🍯Syrup

Cuisine🇺🇸American

Occasions🍂Fall🎉Holiday🍂Seasonal

Season🍂Fall

DifficultyEasy ⏰ 20m