Pumpkin Spice Syrup

Pumpkin Spice Syrup


  • 12 oz Brown Sugar
  • 8 oz Water
  • 2 oz Pumpkin Puree
  • 1 Tsp Vanilla Extract
  • 1 Tsp Freshly Grated Ginger
  • 10 Whole Cloves
  • 2 Cinnamon Stick


  • Add all of the ingredients to a saucepan on the stovetop.
    12 oz Brown Sugar, 8 oz Water, 2 oz Pumpkin Puree, 1 Tsp Vanilla Extract, 1 Tsp Freshly Grated Ginger, 10 Whole Cloves, 2 Cinnamon Stick
  • On medium heat stir occasionally until the sugar in the puree is fully dissolved.
  • Let cool completely.
  • Strain into a clean bottle making sure to remove all solids.
  • Will keep for two weeks in the refrigerator.


Calories: 1348kcal | Carbohydrates: 346g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 116mg | Potassium: 634mg | Fiber: 6g | Sugar: 333g | Vitamin A: 8848IU | Vitamin C: 3mg | Calcium: 387mg | Iron: 4mg
Tried this recipe?Mention @booze_ontherocks or tag #boozeontherocks!


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