Homemade Pumpkin Spice Latte Syrup

I don’t remember what Fall was like before the Pumpkin Spice Latte. Do you?

Pumpkin Spice Syrup-1
I mean seriously. What did our parents have to look forward to on those dark, chilly Fall mornings before work–a piping hot mug of apple cider?

With no caffeine?


Pumpkin Spice Syrup-2

That sounds miserable.

Something else that’s miserable is the line out the door of my downtown Starbucks every Friday morning. It’s like everyone in this city celebrates making it through the work week with Pumpkin Spice Lattes. A highly caffeinated happy hour, if you will.

I should write Starbucks a letter.

Dear Starbucks, please allow your Gold Card customers to place #PSL orders in advance from our phones so we can avoid that whole waiting-in-line-for-20-minutes-before-work-when-we’re-already-running-late fiasco. KTHANKSBYE.

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Or don’t, and I’ll just continue to make my own Pumpkin Spice Lattes at home every Friday.

Because I can.

And now, so can all nutritionella readers. For the rest of time.

Oh and by they way. My #PSLs taste just like yours. Only better. Because there’s real freaking pumpkin in my syrup.


For those of you at home, if you don’t own an espresso machine, fear not. Just get yourself an inexpensive milk frother. It will seriously change your life.

Milk frother

Maybe not as much as a real espresso machine would, but close. The #PSL syrup will make up for the difference, I promise.

Pumpkin Spice Lattes: Have you been put under the #PSL spell too? Do tell. I need to know I’m not alone.

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  • I’m not a coffee drinker, but I make an exception for PSLs.
    This syrup is perfection! The very best I’ve made. My search for the perfect PSL is over.
    Instead of straining the syrup, I used my immersion blender to smooth it out.
    Thank you, Elle!

    • Oh I LOVE the immersion blender idea. I’ll try it (and probably update the recipe!) Thanks for sharing that tip, and so glad you love it!

  • Hi this looks so yummy! I’m not much of a coffee drinker (I know?‍♀️) do you think this would be good on pancakes or waffles?

  • I have tried 4 or 5 recipes over the last year for pumpkin-spice syrups, but haven’t had one with the right pumpkin to spice ratio (either overbearing on the spices or not enough and therefore, too pumpkiny, if that makes sense). I could tell this one would probably be good when I got done making it, just because it smelled so good. It is fabulous! I have a Nespresso machine, so when I made a latte and added a few spoonfuls of this (to get a good amount of the syrup flavor in there), I felt like I was drinking a pumpkin-spice latte from the coffee shop. SO good! Will be making again and again in the future and sharing the recipe. Thanks so much!

  • I’m surprised I didn’t see anyone else comment on the wish to order your PSL and not have to wait in line. I was tickled that now, 3 years later you can order ahead on Starbucks app. ;)
    Thanks for the recipe!

  • Hello :)
    I’m new into this pumpkin pie latte, i already bought all the ingreedients and ready to make the concentrate.
    question is.. for the pumpkin puree, should i steam/roast it first?

    thanks before, Tabby

  • I just made my third batch, tonight. Goes great with the Starbucks Anniversary Blend and their Sumatra coffee. According to the barista at Starbucks, it’s a lot healthier, too. Their pumpkin syrup is loaded with additives, and if I remember correctly, contains no pumpkin. Thanks for posting this recipe.

  • Thanks, this is delicious! I’ve made it twice and found it is even better if you use dark brown sugar, yum! It was also great if you mixed it with the few frozen cubes of coffee and milk in the blender.

  • Thanks for a great recipe! I did exchange the brown sugar for home harvested raw honey – makes it paleo friendly! And had to brew some coffee to try it out. I love it. The nearest Starbucks for me is about 50 miles so this will make me happy this fall!! Thank you!!

  • I love pumpkin latte’s and look forward to making your syrup! Thank you for sharring your recipe with more natural ingredients. Aloha!

  • Thank you, you may of just saved me a small fortune! I love PSL from Starbucks but they don’t sell the syrup in the UK, almost brought a bottle from the states! The only trouble I have is that it goes gloppy in my coffee and in the jar, how do I stop that.

  • I tried this last night with a home-roasted pumpkin. I strained the puree through a paper towel and colander and ended up just using the actual pumpkin juice that strained out (plus a couple of tablespoons of the puree)! It worked perfectly and I didn’t have to strain the whole mixture afterward, so I got the full yield. I would maybe cut down on the brown sugar next time if using this method. It’s a teeny bit sweet for my taste, probably because there isn’t the solid pumpkin mass to soak it up.

  • I just started being a pumpkin spice latte lover! Thanks sooo much for this recipe!!! It will make enjoying these much easier!!

  • My experience with this is that the strainer clogs up and I get very little syrup for my efforts…perhaps my strainer is too fine – but I don’t want a lot of sludge, either. What might I be doing wrong?

    • It’ll easily last 7-10 days without refrigeration but it wouldn’t hurt to refrigerate a) if you’re not going to use it every day or b) if you have more than one bottle. Keeping the extras in the fridge will definitely make it last longer!

  • I am completely UB-SESSED with this post! I am a modern day organic healthy living kinda gal and this year I was completely alarmed by the pumpkin spice infographic that has been circulating. I haven’t allowed one to touch my lips since and this is EXACTLY what I have been looking for. THANK YOU!

  • What inexpensive milk frother do you recommend and how do you suggest frothing warm milk?
    Any insight would be great! I was barista right out of high school and now in college don’t have an espresso machine but do love my milk as close to steamed like at a coffee shop and haven’t found any good alternatives.

    • Hi Sydney!
      I prefer the old-fashioned frothers like this one.

      While your espresso brews, warm your milk in the microwave for 30-60 seconds. Transfer milk to frother and froth vigorously for 10 seconds. Then, pour your espresso & syrup into your mug and top with frothed milk.

    • Same here! I try not to think about the fact that there’s no real pumpkin in the Starbucks PSL at all!

  • You have no idea how much I squealed when I saw this!! Love everything about this post and cannot wait to try and make this!

  • I can’t believe you make these on your own, that is so cool! PS- love the glass syrup containers and tags, they look familiar :)