Pumpkin spice latte with Cook's Vanilla Bean Paste and Sundream Rooster Tail Espresso

Homemade Pumpkin Spice Syrup (Better Than Store Bought)

I know, I know. Every corner café rolls out a pumpkin spice latte the moment there’s even a whisper of chilly wind, so why bother making it at home?

Well, first—you're here, so I’ll assume you’re a foodie. And second—once you taste this syrup, you’ll want it stocked in your fridge all season long. You’ll save money, get a better product than any chain could dream of, and support local artisans along the way. What could be better? (Maybe the joy of having Gourmet Coffee on hand to go with it?)

And the best part: it’s ridiculously easy. Just combine your ingredients on the stove, let them reduce, and pour it into your espresso. (Of course, if you’re feeling a little extra, a swirl of homemade whipped cream never hurts.)

What You’ll Need

  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 ½ cups water
  • 4 tsp pumpkin pie spice (store-bought, or DIY with 4 parts cinnamon, 2 parts nutmeg, 1 part ginger, and 1 part cloves — make a big batch for all your fall baking!)
  • 1 tsp Cook’s Vanilla Bean Paste (a featured product in our new Baker's Pantry Box)
  • Pinch of sea salt

How to Make It

  1. Combine all ingredients in a medium saucepan over medium heat.
  2. Stir until the sugars dissolve and the pumpkin fully blends in.
  3. Bring to a boil, stirring frequently to prevent sticking.
  4. Reduce heat to medium-low and simmer until the syrup has reduced by half and coats the back of a spoon.
  5. Remove from heat and let cool completely before transferring to an airtight container or mason jar. Store in the fridge.

How to Make Your Latte

  1. Brew 2 oz of Sundream Rooster Tail Espresso.
  2. Stir in 1 oz of your pumpkin spice syrup until fully dissolved.
  3. Steam 1 cup of milk until hot and frothy — or make it iced by pouring the milk over ice.
  4. Pour the milk over your espresso (or vice versa if iced), then top with whipped cream and a sprinkle of cinnamon or pumpkin spice powder. 

Foodie Box Love Notes & Tips

  • This recipe makes about 3 cups of syrup and lasts 1–2 weeks in the fridge.
  • To freeze: Pour the syrup into a silicone ice cube tray and store in an airtight container. It’ll keep for up to 3 months — just pop out a cube and melt it with your espresso when you need a quick PSL fix.
  • Level up dessert: Drizzle it over vanilla ice cream (and sprinkle with Evie’s Texas Pecans for a salty-sweet crunch!) or fold it into whipped cream for a pumpkin mousse topping or cake filling.

- Kaity Potter, Foodie Box Love Creative Social Media Intern

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