Ingredients
1 c. water
1/2 c. (105 g.) packed light brown sugar
1/3 c. (67 g.) granulated sugar
1/3 c. canned pumpkin puree
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
Pinch of kosher salt
Preparation
Step 1In a small saucepan over medium heat, combine water, brown sugar, granulated sugar, pumpkin, pumpkin pie spice, vanilla, and salt. Bring to a simmer and cook, stirring occasionally, until sugars dissolve and mixture thickens slightly, 5 to 6 minutes (it will thicken more as it cools).Step 2Let cool completely, then transfer to a resealable container.Step 3Make Ahead: Syrup can be made 1 week ahead. Store in refrigerator. Shake or whisk before using.
This syrup is also delicious drizzled over classic pancakes and waffles or even plain oatmeal to take breakfast up a notch. If you really want to go over the top with pumpkin flavor, pair homemade pumpkin spice syrup with pumpkin pancakes, pumpkin waffles, or pumpkin ice cream. To turn your pumpkin spice syrup into a quick latte, warm 2 to 4 tablespoons syrup with a cup of your favorite milk. Top with a shot of espresso if you want a caffeinated version, or enjoy as a steamer if you prefer it without coffee. For an iced latte, shake the syrup with the milk over ice so that it blends well, then pour over fresh ice and top with the espresso.
