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Homemade Pumpkin Spice Sauce (Starbucks Copycat)

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Being a huge pumpkin pie spice latte fan myself, it’s hard to ever imagine the fall season without them. With that being said, the extra cost at the local coffee shop or going to grab one of Starbucks’ pumpkin spice lattes adds up around the holidays.

So, it becomes useful to know a homemade pumpkin spice syrup recipe that uses real ingredients to ensure you’ll have the best flavor straight from your own kitchen! That’s why, here at North of Bleu, we’re going to show you how to make pumpkin spice sauce for coffee drinks.

What is Pumpkin Pie Spice?

Pumpkin pie spice is actually a mix of spices, all of which are simple ingredients that can be found at your local grocery store. You can buy pumpkin pie spice or make it from home to add to all your favorite pumpkin treats, like pumpkin pancakes or homemade cinnamon sticks.

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An easy recipe for pumpkin pie spice to make from home is mixing together 1 ½ teaspoon of ground cloves, 1 ½ teaspoon of ground allspice, 2 teaspoon ground ginger, 2 teaspoon ground nutmeg, and 3 tablespoons of ground cinnamon and then storing it in an airtight container.

How to Make Pumpkin Sauce for Coffee

Knowing a great pumpkin spice syrup recipe for your own at-home pumpkin spice lattes will quickly become the best part of your morning coffee during the pumpkin spice season!

The best pumpkin sauce starts with a simple recipe, and ours uses 6 ingredients and can be stored in the refrigerator for up to 2 weeks! I save so much money this time of year satisfying any pumpkin spice cravings by doing it this way.

Recommended Read: The Best Gluten-Free Pumpkin Bread {Dairy-Free}

Our homemade simple syrup recipe uses the following ingredients:

That’s really all it takes for the full recipe! Using actual pumpkin puree here really accentuates the pumpkin flavor.

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Your area coffee shop version of the Starbucks pumpkin spice lattes may not be using a pumpkin spice coffee syrup that contains pure pumpkin puree.

First thing you will do is add the water and brown sugar to a small saucepan over medium heat and combine sugar until it is dissolved. Stir in the pumpkin pie spice now to make the pumpkin sauce.

Next, mix in the pumpkin puree until completely smooth and remove from heat, allowing to cool to room temperature before transferring to an airtight container.

If you don’t want those speckles of warm spices in your drinks, then you can use a fine mesh strainer before storing.

Enjoy all of your favorite fall drinks and homemade lattes topped with whipped cream with 1-2 tablespoons per 16 ounce cup. Honestly, it tastes just like the Starbucks pumpkin spice syrup and is the perfect way to pump-kin things up in the chilly, autumn mornings.

How To Use Pumpkin Spice Sauce

You’ll love having your own pumpkin spice syrup on hand! Turn any regular coffee into a Starbucks version by adding 1-2 tablespoons to your cup, and make them into a cold brew by adding ice cubes and a drizzle of skim milk or something plant-based, like coconut milk.

An espresso machine can be used to supply a little bit of espresso to be added instead of brewed coffee as well. This latte syrup also doubles as a delicious topping for ice cream, can be added to hot milk for a cozy drink with pumpkin spice flavor for kids, and is a perfect addition to hot chocolate.

Try over oatmeal, pancakes, or French toast instead of maple syrup; that’s gotta be my favorite way to enjoy this sweet, fall sauce!

Where To Store Your Pumpkin Sauce

Typically, I will store my homemade pumpkin syrup in a mason jar in my refrigerator where it keeps for up to 2 weeks, but any airtight container will work. I found that using a glass jar just cleans better when you’re dealing with a decadent syrup like this pumpkin spice sauce.

Can I Make Pumpkin Sauce That’s Vegan & Sugar-Free?

You absolutely can make a pumpkin spice sauce that’s both free of refined sugar, vegan, and even gluten free! All of the best things in life are good for our health, so we may as well include a sugar-free pumpkin spice syrup to our healthy, favorite foods list.

Instead of the recipe above, use ½ cups pumpkin puree, 2 ½ teaspoons of pumpkin pie spice, ⅓ water, ¼ cup maple syrup, 2 tablespoons of coconut sugar, and 1 teaspoon of vanilla extract and combine over medium-high heat until it’s a pourable, caramel-like mixture.

Just make sure to melt the pumpkin in water first, then add in other ingredients.

Homemade Pumpkin Puree Recipe

Utilizing the pumpkins from your own patch or buying them fresh, you can make a homemade pumpkin puree by using a food processor or a blender.

As this isn’t the main ingredient for our pumpkin spice sauce, you’ll have some to spare, so plan to store the puree in a freezer safe bag where it can keep up to 6-8 months.

Take 4-5 small sized pumpkins, cut off the top and stems, and then cut in half, scooping out the pulp and seeds (which can be dried and roasted!).

Placing the pumpkin halves either face up or face down, bake on a baking sheet for 45 at 350 degrees Fahrenheit. Once the pumpkins are fork tender, bring them out and peel the skins.

Lastly, throw chunks at a time into a food processor and pulse them. Blender users may need an easy way to help break things up, so add a dash of water.

Up Next: Southern Style Candied Yams Recipe

Strain over a cheese cloth if it becomes too watery. Mash in a bowl until every last bit of pure pumpkin has been mashed out, and there’s your homemade pumpkin puree! Any recipes you concoct with this will carry the natural flavors well and be incredibly tasty.

Homemade Pumpkin Spice Sauce (Starbucks Copycat)

This quick and easy Starbucks copycat recipe is the perfect addition to your coffee, pancakes or whatever you please, for a little added pumpkin spice goodness.

  • Small saucepan
  • mason jar
  • ½ cup light brown sugar
  • ⅓ cup water
  • ½ cup pumpkin puree
  • 1 tbsp pumpkin pie spice
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  1. In a small saucepan, add water and sugar over medium heat. Stir until dissolved.

  2. Stir in the pumpkin pie spice until dissolved.

  3. Next, mix in the pumpkin puree until completely smooth.

  4. Add in the maple syrup and stir until creamy. Remove from heat.

  5. Stir in the vanilla extract. Let cool to room temperature. Serve and enjoy!

If you don’t want those speckles of warm spices in your drinks, then you can use a fine mesh strainer before storing.

This recipe is enough to serve 20 lattes, if using 2 tablespoons of syrup per latte.


Condiment, Dessert
VeganDiet, VegetarianDiet

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  1. Just made this tonight.. Now I’m seeing there’s 2 different versions on the site? I made the recipe up at the top. (I didn’t notice the one at the bottom was different) Now I’m wondering if I even made it right. 🙁 This is what I did:

    1 tablespoon pumpkin pie spice
    1 cup light brown sugar
    ½ cup of real pumpkin puree (NOT pumpkin pie filling!)
    ¼ cup maple syrup
    1 teaspoon vanilla extract
    1 cup of water