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If you have ever added up what a fall Starbucks habit actually costs you, this Starbucks pumpkin spice syrup is the recipe that ends it. This pumpkin spice latte syrup recipe makes enough for six lattes in one 20 minute batch for roughly the price of a single one, and it is the same jar I reach for when I am making a homemade pumpkin cream cold brew on a Saturday morning.
This syrup is the thin, dairy free option, which makes it the one for iced drinks. If you want the hot version with steamed milk and a thicker sauce, that build is the whole of my homemade pumpkin spice latte. Here is what makes this one different from the sauce version: it is completely dairy free. No condensed milk means it stirs into iced coffee and cold brew without changing the texture of your drink, and there is nothing on the stove that can split or curdle on you.
Quick Look:Starbucks Pumpkin Spice Syrup
- ☕ What it is: A strained, dairy free pumpkin syrup that turns regular coffee into a Starbucks style PSL.
- ⭐ Why it works: Simmering whole cinnamon sticks for 20 minutes pulls deeper spice than a ground blend will.
- 💛 Why you’ll love it: Dairy free and vegan exactly as written, no condensed coconut milk substitution needed.
- ⚠️ What to watch for: Skip straining and the pumpkin solids settle, leaving you with a gritty syrup.
- 🍳 Pan notes: One small saucepan, six drinks, no half empty can of condensed milk left over.
- ❄️ Make ahead: Two weeks sealed in the fridge. Give it a shake before pouring.
- 🎯 How close to the original: Same spice profile, minus the condensed milk that makes theirs a sauce.
Why This Starbucks Pumpkin Spice Syrup Recipe Works
Most people searching for a Starbucks pumpkin spice syrup recipe are surprised to learn that Starbucks does not actually pour a syrup into your PSL. They use a thicker sauce built on condensed skim milk, which is why their version adds body to the drink as well as flavor.
I built this Starbucks pumpkin spice syrup the other direction on purpose, and it does three things the sauce cannot. It is dairy free and vegan exactly as written, with no substitutions needed. It dissolves completely into iced coffee and cold brew instead of thickening them. And there is no condensed milk in the pan to split, which is the one thing that can genuinely go wrong when you make my copycat thicker Starbucks pumpkin spice sauce made with sweetened condensed milk.
The other thing this psl syrup recipe does differently is simmer whole cinnamon sticks rather than stirring in a spice blend. Twenty minutes of slow infusion pulls a rounder, warmer spice out of the sticks, and because you strain them out at the end, none of that gritty ground spice texture makes it into your cup.
It is also a genuinely small batch. One saucepan, six drinks, and no half empty can of condensed milk sitting in your fridge afterward.
Table of Contents
Key Ingredients
- Granulated and dark brown sugar. Using both is the point. The white sugar builds the clean syrup base and the dark brown sugar brings the molasses depth that makes this taste like fall instead of like sweetened pumpkin water.
- Water. Equal volume to your total sugar, which is what keeps this Starbucks pumpkin spice syrup thin and pourable.
- Pumpkin puree. Only two tablespoons. Real canned pumpkin puree, not pumpkin pie filling. Any more and you start pulling it toward sauce territory.
- Cinnamon sticks. Whole, not ground. This is the step that separates this pumpkin latte syrup recipe from the flat tasting ones.
- Ground nutmeg, ginger, and cloves. The three that round out the pumpkin pie profile in this pumpkin spice latte syrup recipe.
Substitutions And Additions
- Use pumpkin pie spice instead of individual spices. Swap in 2 teaspoons of my homemade pumpkin pie spice blend for the nutmeg, ginger, and cloves. It makes your life easier, though the balance of flavors will read slightly differently than the recipe as written.
- No cinnamon sticks on hand. Start with 1 teaspoon of ground cinnamon and add another half teaspoon if it needs it. You will need to strain a little more carefully, since ground cinnamon does not filter out as cleanly as sticks do.
- Make it sugar free. Use a low calorie sugar alternative and make this Starbucks pumpkin spice syrup exactly as written otherwise. I reach for Lakanto because they make both a granulated and a brown sugar version, so you can keep the two sugar structure intact.
- Add vanilla. Half a teaspoon of vanilla extract stirred in after you take the pot off the heat softens the spice edge. Add it at the end, not during the simmer, or the flavor cooks off.
How to make Starbucks Pumpkin Spice Syrup
- In a medium saucepan, combine the water, granulated sugar, and dark brown sugar. Set it over medium heat and stir occasionally until both sugars have completely dissolved and the liquid looks clear.
- Add the cinnamon sticks, pumpkin puree, ground nutmeg, ground cloves, and ground ginger. Whisk to combine. The Starbucks pumpkin spice syrup will look cloudy and a little unpromising at this stage, which is normal.
- Bring it to a simmer, then reduce the heat and let it go for 15 to 20 minutes. You are looking for it to thicken just slightly and coat the back of a spoon. Do not let it boil hard or you will reduce it into something closer to caramel.
- Pour the Starbucks pumpkin spice syrup through a fine mesh strainer into a mason jar and discard the solids. Do not skip this. Straining is what gives you a clean pouring homemade pumpkin spice latte syrup instead of a gritty one. Let it come to room temperature, seal it, and refrigerate.
This syrup isn’t just for hot lattes. Stir a tablespoon into iced coffee, top it with cold foam, and you’ve got a homemade pumpkin cream cold brew for a fraction of what you’d pay at the drive-thru. That post also walks through the blender, frother, and jar methods if you don’t own a frothing wand.
Expert Tips
- Press gently on the solids in the strainer to get every bit of the spiced liquid out, but do not force the pumpkin pulp through the mesh.
- Label the jar with the date. Two weeks moves faster than you think in October.
- Start with 2 tablespoons per drink and adjust from there. This Starbucks pumpkin spice syrup is less sweet than the Starbucks version, so you may want more than you expect.
- If your Starbucks pumpkin spice syrup thickens in the fridge, whisk in a tablespoon of hot water to loosen it back up.
Frequently asked questions – FAQ
Starbucks does not use a pumpkin syrup at all. Their Pumpkin Spice Latte is built with a pumpkin spice sauce, which is made primarily from sugar, condensed skim milk, and pumpkin puree, plus natural flavors, coloring, salt, and a preservative. They also do not sell it separately, which is exactly why the pumpkin spice latte syrup starbucks searches send so many people looking for a copycat in the first place.
No. The sauce is thick and contains condensed milk, which is what gives a PSL its body. This one is thin, strained, and dairy free, so it flavors your drink without changing its texture. I break the two down properly over on my copycat pumpkin spice sauce recipe if you want the full comparison.
Two weeks in a sealed jar in the fridge. Give it a shake before pouring, since a little settling is normal. If it smells sharp or you see any fizzing when you open the jar, toss it.
Yes. Swap in a granulated sugar substitute and a brown sugar substitute at the same measurements. Keep in mind that sugar alternatives do not thicken the same way real sugar does, so your finished syrup will be thinner. Simmer it an extra five minutes if you want more body.
For a hot one, steam 1 cup of milk, stir in 2 to 3 tablespoons of syrup, and pour 1 to 2 shots of espresso over the top. For iced, add the syrup to your glass first, fill with ice and milk, then pour the espresso over. Adjust the syrup up or down depending on how sweet you want it.
More Starbucks Pumpkin Favorites
If you make this Starbucks pumpkin spice syrup, come back and leave a star rating 🌟 and a comment. I read every single one, and it genuinely helps other people find the recipe. Tag me on Instagram if you post your drink, I love seeing what you build with it!
Copycat Starbucks Pumpkin Spice Syrup
Ingredients
- 1/2 cup granulated sugar
- 3 tbsp dark brown sugar
- 1 cup water
- 3 cinnamon sticks
- 2 tbsp pumpkin puree
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp ground ginger
Instructions
- In a medium saucepan, combine the water, brown sugar, and granulated sugar. Place on medium heat and stir occasionally until the sugar dissolves.1/2 cup granulated sugar, 1 cup water, 3 tbsp dark brown sugar
- Add in the cinnamon sticks, pumpkin puree, ground nutmeg, ground cloves, and ground ginger. Stir one more time to combine, and bring to a simmer. Reduce the heat and keep simmering the mixture for 15-20 minutes. The syrup will slightly thicken.3 cinnamon sticks, 2 tbsp pumpkin puree, 1 tsp ground nutmeg, 1/4 tsp ground cloves, 1 tsp ground ginger
- Strain the syrup into a mason jar, discard the solids, and use immediately or let it get to room temperature then store in the fridge for whenever you're ready to make your lattes!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can I use pumpkin spice seasoning instead?
Yes it will definitely make your life easier. Might have a different flavor since the different balance of flavors within it vs the recipe above.
How do you sub the cinnamon sticks
Start with 1 teaspoon of ground cinnamon. Add another 1/2 teaspoon if it needs it.
What is the difference between this psl syrup recipe and your psl sauce recipe? I want to set-up a psl (warm) station for my guests but I’m not sure which one to use
It’s just the thickness and consistency. Syrup is thinner and sauce is thicker.
I made this today and it was absolutely delicious in my coffee!!
So glat to hear that!