Justin’s Cocktails

Syrups & extras

Pumpkin Syrup

Cocktail component · Multiple servings

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Pumpkin Syrup is a versatile, seasonal ingredient that adds the warm, spiced flavors of autumn to cocktails and other beverages. This homemade syrup combines real pumpkin puree with aromatic spices like cinnamon, cloves, ginger, and nutmeg for an authentic fall flavor. Perfect for creating pumpkin spice martinis, old fashioneds, or adding a seasonal twist to coffee drinks. The syrup can be made in two different ways - a simpler version with pre-mixed pumpkin spice, or a from-scratch version using individual spices for more control over the flavor profile.

Version 1 - Easier Method

Ingredients

  • 1/2 cup Brown sugar (add more for a thicker, longer-lasting syrup)
  • 1/2 cup Cane sugar or granulated sugar
  • 1 cup Water
  • 1/4 cup Pumpkin puree
  • 1/2 teaspoon Vanilla extract
  • 3 teaspoons Pumpkin spice

Storage: Glass jar with airtight lid

Directions

  1. In a saucepan over medium heat, stir together brown sugar, cane sugar, and water until the sugar has dissolved. Don't let it boil.
  2. Stir in pumpkin puree and vanilla until dissolved.
  3. Add the pumpkin spice and stir to combine.
  4. Cook for about 10 minutes total, being careful not to boil.
  5. Turn off the heat and let the mixture sit for 15 minutes.
  6. Strain through a fine mesh strainer to remove any solids.
  7. Transfer to a glass jar, seal, and refrigerate.

Version 2 - From Scratch

Ingredients

  • 1.5 cups Brown sugar
  • 1 cup Water
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Finely-ground cinnamon
  • 1/4 teaspoon Finely-ground cloves
  • 1 teaspoon Ginger
  • A dash of Nutmeg
  • 2 tablespoons Canned pumpkin puree

Storage: Airtight jar or bottle

Directions

  1. Combine brown sugar and water in a saucepan and bring to a gentle boil.
  2. Reduce the heat to a simmer and cook for about 10 minutes.
  3. Add the vanilla extract, cinnamon, cloves, ginger, and nutmeg, stirring to combine.
  4. Add the pumpkin puree and stir until fully incorporated.
  5. Continue to simmer until the syrup has a smooth consistency and no sugar grains remain.
  6. Remove from heat and allow to cool to room temperature.
  7. Strain through a mesh sieve and discard solids.
  8. Transfer to an airtight jar or bottle and refrigerate.

Notes/Tips

You can adjust the sugar-to-water ratio depending on your preferences:

  • A 1:1 ratio (equal parts sugar and water) creates a thinner syrup that will last about a month in the refrigerator.
  • A 2:1 ratio (twice as much sugar as water) creates a heavier, thicker syrup that can last up to six months before it begins to turn cloudy.

Adding canned pumpkin puree gives a more authentic pumpkin flavor rather than just spice, but it will also make your syrup a little thicker.

For the best results, use finely-ground spices to avoid graininess in the final syrup.

Goes well with

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