Cinnamon Vegan Pumpkin Spice Coffee Syrup

Finding the perfect coffee syrup that fits your vegan lifestyle can be tough, especially when fall rolls around and you’re craving those warm pumpkin spice flavors. Most store-bought versions are loaded with dairy and artificial ingredients, and the good ones can cost a fortune when you’re buying them week after week.

Luckily, this homemade vegan pumpkin spice syrup solves all those problems: it’s completely plant-based, costs a fraction of what you’d spend at the store, and takes just minutes to whip up with simple ingredients you probably already have in your pantry.

What Kind of Pumpkin Puree Should I Use?

For this coffee syrup, you’ll want to use plain pumpkin puree, not pumpkin pie filling which already has spices added. Canned pumpkin puree is your best bet here since it has a smooth, consistent texture that blends easily into syrups. If you’re feeling ambitious and have fresh pumpkin on hand, you can certainly roast and puree your own, but honestly, the canned stuff works just as well and saves you time. Just make sure to give your pumpkin puree a good stir before measuring it out, as it can sometimes separate in the can.

Options for Substitutions

This cozy coffee syrup is pretty forgiving when it comes to swaps:

• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, sweet potato puree works as a substitute – just use the same amount and expect a slightly different flavor profile.
• Individual spices: Don’t have all the separate spices? You can use 3 teaspoons of store-bought pumpkin pie spice instead. Just skip the black pepper if using the pre-made blend, or add a tiny pinch if you like that extra warmth.
• Non-dairy sweetened condensed milk: This ingredient is key for the syrup’s creamy texture, so try not to skip it. If you can’t find it, you can make your own by simmering 1 cup of coconut milk with 1/3 cup sugar until it reduces by half.
• Maple syrup: Agave nectar or brown rice syrup work well here. You could also use regular sugar, but you’ll need to dissolve it completely by heating the mixture gently.
• Ground ginger: Fresh grated ginger can work too – use about 1/2 teaspoon, but strain the syrup before storing to remove any fibrous bits.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin spice syrup is not whisking the spices thoroughly with the pumpkin puree, which can leave you with clumps of cinnamon or nutmeg floating in your coffee – make sure to whisk everything together until completely smooth before adding the wet ingredients.

Another common error is using too high heat when combining the ingredients, as this can cause the non-dairy condensed milk to curdle or separate, so keep your heat on medium-low and stir constantly.

Don’t skip straining the finished syrup through a fine-mesh sieve, especially if you want a perfectly smooth consistency for your drinks, and remember that the syrup will thicken as it cools, so it might seem too thin while it’s still warm.

Store your finished syrup in the refrigerator for up to two weeks, and give it a good stir before each use since the spices tend to settle at the bottom.

What to Serve With Pumpkin Spice Coffee Syrup?

This homemade syrup is perfect for stirring into your morning coffee or latte for that cozy fall flavor we all crave. You can also drizzle it over pancakes, waffles, or oatmeal to give your breakfast a seasonal twist that tastes way better than store-bought versions. I love adding a splash to my afternoon iced coffee or even mixing it into plant-based milk for a quick pumpkin spice latte at home. For something really fun, try swirling it into vanilla ice cream or using it as a topping for apple crisp or pumpkin bread.

Storage Instructions

Refrigerate: This pumpkin spice syrup keeps really well in the fridge! Store it in a clean glass jar or airtight container for up to 2 weeks. I like to give it a good stir before each use since the spices can settle a bit over time.

Make Ahead: This syrup is actually perfect for making ahead since the flavors get even better after sitting for a day or two. I love whipping up a batch on Sunday to have cozy coffee drinks all week long. Just remember to let it cool completely before storing.

Serve: When you’re ready to use your syrup, give it a quick stir and add it directly to your hot or iced coffee. If it seems too thick after being in the fridge, you can warm it up slightly in the microwave for 10-15 seconds to make it easier to pour.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 4-6 g
• Fat: 10-15 g
• Carbohydrates: 80-85 g

Ingredients

• 1/2 cup pureed pumpkin
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger powder
• 1/4 tsp ground cloves
• 1/4 tsp coarse black pepper
• 1/4 cup sweetened condensed non-dairy milk
• 2 tbsp pure maple syrup

Step 1: Combine Ingredients and Start Cooking

• 1/2 cup pureed pumpkin
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger powder
• 1/4 tsp ground cloves
• 1/4 tsp coarse black pepper
• 1/4 cup sweetened condensed non-dairy milk
• 2 tbsp pure maple syrup
• 1 1/2 cup water

In a small saucepan, add all the ingredients along with 1 1/2 cups of water.

Place the pan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent any clumping of the spices or pumpkin.

Step 2: Simmer and Thicken the Syrup

Continue to cook the mixture, stirring frequently, until the sauce starts to thicken—this should take about 3 more minutes after it comes to a boil.

I like to use a whisk, as it helps break up any lumps and blends the flavors more evenly.

Step 3: Store the Pumpkin Spice Syrup

Pour the thickened syrup into an airtight container and allow it to cool before sealing.

Store in the refrigerator for up to 7 to 10 days.

Give the syrup a good shake before each use to mix any settled spices.