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Pumpkin Spice Latte Syrup

Pumpkin Spice Latte Syrup

Weather: 27 degrees, dark. Patches of fog.
What I’m listening to: George Winston, Autumn

Anyone who knows me well knows I love Starbucks. I especially love Starbucks in the fall and winter, when the weather is chilly and the coffee is hot and seasonal. In California, I grew very accustomed to a Starbucks drive thru on every corner and being able to zip through with all three of my kids in the car.

Pumpkin Spice Latte Syrup

Now that we live in Alaska, there are only a couple of Starbucks on the entire Kenai Peninsula. The nearest one is approximately 30 minutes away. As soon as school started and the trees began to turn, I was craving a Pumpkin Spice Latte. I was thrilled when I found this syrup recipe that I could make and store at home. And every afternoon, I switch on my espresso machine and enjoy one delicious, steaming, homemade Pumpkin Spice Latte.

As a bonus, you can also use this syrup to make fabulous homemade Pumpkin Spice Coffee Creamer, too!

Pumpkin Spice Latte Syrup

Pumpkin Spice Latte Syrup

Adapted from Annie's Eats


  • 1½ cups water
  • 1½ cups sugar
  • 4 cinnamon sticks
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. ground cloves
  • 1/4 cup pumpkin puree


  1. Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.
  2. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently.
  3. Remove from the heat and allow to cool for 10-15 minutes. Remove cinnamon sticks (or strain through a fine mesh strainer).
  4. Store in the refrigerator.
  5. To make a pumpkin spice latte: combine 2 ounces of hot coffee or 1 shot of hot espresso with 6 ounces of steamed low-fat milk. Stir in 2 tablespoons of pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream or a dash of cinnamon and nutmeg.
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Kaite K
Kaite K

Ooo, I'm going to have to make up a batch from the little bit of pumpkin puree left from making pies and bread/muffins. I use fresh pumpkins and cook them so there is always a little bit left that I hate to just throw out.

jenny_colvin 1 Like

Thanks for posting this!  I made it today only without the sugar, and while it doesn't get syrupy exactly without it, the proportions of flavor were great and allowed us to have pumpkin spice latte for the first time since cutting out sugar!

Dana 1 Like

Ooh, I can't wait to make this for my hubby and son...they're pumpkin AND coffee fans.  We go through a ton of sugar-free syrups for hot chocolate, too, so I'm definitely going to try the Splenda route...  Thanks a bunch!

Tina 1 Like

Thanks! I'm making it now and I used the Splenda/brown sugar blend. I'll let you know how it works!



Did it work?  The bag says to use half the amount when substituting - did you do this, and did it make a difference?

Tina 1 Like

Do you think this would work with Splenda or another sugar substitute?

alaskafromscratch moderator

Hi Tina, that is an excellent question. I did a little research and found this helpful online discussion regarding making simple syrup out of sugar substitutes. Looks like the best way to go might be to pick up a sugar-free simple syrup and substitute that for the water/sugar in the recipe and go from there. Hope this helps!

Jgomez416 1 Like

Wow!! I love the recipe, thanks! However, I was more intrigued by your name Alaska Scratch. I began to read your post and became more intrigued. I live in sunny Laguna Hills, CA., my family is from Anchorage. My father built a cabin on the Kenai, we spend almost every summer there! We Californian's crave Starbucks, the Alaskan' crave Kaladi Brothers...haha, or my cousins own place called RaeRae'a Coffee that is only available in Anchorage. Cali hugs from, Jackie Gomez p.s. I will sign up for your blog posts.

alaskafromscratch moderator

 @Jgomez416 Hi Jackie! I'm so happy you found me. Laguna Hills is such a great area. I lived all over California - from San Diego to Pasadena, to Bakersfield, to Northern Cal. LOL about Kaladi Brothers. :) I'll have to check out RaeRae's next time I'm in ANC. Thanks so much for stopping by. Keep in touch!


SethChabot 1 Like

Any idea how long this keeps in the fridge?

alaskafromscratch moderator

 @SethChabot To be safe, I would only recommend keeping it until the date on the half-and-half carton. Hope this helps! 

K M 1 Like

Yumm! This looks amazing and I can't wait to try it! Pumpkin spice lattes are my favorite fall treat!


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