Pumpkin Spice Latte season may come and go, but pumpkin spice itself? That belongs in your kitchen year-round. With my easy homemade pumpkin spice mix and pumpkin spice syrup recipes, you can bring that cozy, fall flavor into everything… lattes, oatmeal, pancakes, even roasted veggies (don’t knock it till you’ve tried it). And here’s the best part: making it yourself costs a fraction of store-bought jars or coffee shop treats. PSLs may come and go, but pumpkin spice is forever.

If you’ve ever bought one of those tiny jars of pumpkin pie spice at the grocery store, you know the sting. It’s gone in two recipes, and your wallet feels lighter. The truth is, pumpkin spice is nothing more than a blend of spices you probably already have in your pantry. When you make it yourself, you’re not only saving money, but you’re also in control. Want it heavier on the cinnamon? Go for it. Prefer the nutmeg to take a backseat? Easy fix.

The same goes for pumpkin spice syrup. Sure, you can find seasonal bottles online or tucked into the corner of a specialty store, but they’re often loaded with artificial ingredients and cost more than they should. Homemade syrup takes minutes to make, keeps well in the fridge, and instantly upgrades your coffee, tea, or even weekend waffles.

Making your own mix and syrup also means you’re not at the mercy of seasonal releases. No waiting for Starbucks to flip the “pumpkin spice” sign. Your kitchen becomes the flavor headquarters. And here’s the real bonus: these recipes aren’t just for lattes. Sprinkle the spice into oatmeal, stir the syrup into hot chocolate, dust it over roasted sweet potatoes, or swirl it into pancake batter. One quick DIY session and you’ve got a whole season’s worth of cozy, fall flavor at your fingertips.

Easy Recipe for Pumpkin Pie Spice Mix

Pumpkin pie spice may look simple on the surface, but each ingredient plays its part in creating that cozy, familiar flavor we crave once the leaves start turning. The beauty of making it yourself is you control the quality, proportions, and substitutions, plus you’ll pay pennies compared to those pricey little jars at the store. Let’s break it down:

Cinnamon: The backbone of this blend. It brings warmth and sweetness without adding sugar. If you want a stronger punch, try Vietnamese (Saigon) cinnamon. It’s bolder and spicier than the typical Ceylon you’ll find at the grocery store.
Ginger: Adds a zesty, slightly peppery kick that keeps pumpkin spice from tasting flat. Ground ginger is standard, but if you only have fresh, you can dry it in a low oven and grind it yourself.
Allspice: Despite the name, it’s not a mix. It’s its own berry! Think cinnamon, nutmeg, and cloves rolled into one. If you don’t have any on hand, a pinch more cloves or nutmeg can fill the gap.
Cloves: Potent and a little sweet, cloves are what give pumpkin spice that unmistakable holiday depth. Use sparingly. They can take over if you’re heavy-handed.
Nutmeg: Adds warmth and a faint nuttiness. Whole nutmeg, freshly grated, has more flavor than pre-ground, so if you have a microplane handy, give it a try.
Mace: The unsung hero of pumpkin spice. Mace is the outer lacy covering of the nutmeg seed, and it’s a touch lighter and more floral than nutmeg. Can’t find it? Just bump up the nutmeg, and you’ll still have a stellar blend.

A few extra notes:

Allergy or sensitivity? If cloves or allspice are too strong for you, reduce them and lean heavier on cinnamon and nutmeg. You’ll still get that classic pumpkin pie flavor.
Want a sugar-free PSL? Good news… this blend has no sugar, so it’s friendly for low-carb, keto, or diabetic-friendly baking.
Storage tip: Keep it in an airtight jar away from heat and sunlight. It’ll stay fresh for about a year, but if you bake often, chances are you’ll run through it much faster.

Once you’ve mixed up a batch, sprinkle it with abandon… lattes, yes, but also oatmeal, pancakes, yogurt, roasted sweet potatoes, or even a pinch in chili (seriously, it works).

MORE: The Best Pumpkin Spice Latte Recipe—Cheaper, Better, Faster

Homemade Pumpkin Spice Syrup for Lattes & More

If pumpkin pie spice is the soul of fall, this syrup is the heartbeat. It’s what turns an ordinary cup of coffee into something that feels like it should be sipped while wearing a cozy sweater and crunching through leaves.

This recipe is my personal adaptation of the Starbucks At Home Pumpkin Spice Syrup. Their version uses only white sugar, but I like to split it with light brown sugar. Why? Because brown sugar brings a hint of molasses depth that rounds out the sweetness and adds just a touch of caramel-like warmth. White sugar keeps things clean and crisp, while brown sugar makes it taste indulgent. Together, they strike a balance that I think outshines the original.

Here’s what makes this syrup tick:

Sugar (white + brown): The base that turns into syrup. White sugar keeps the flavor light, while brown sugar adds richness. If you’re avoiding refined sugar, you can experiment with coconut sugar, maple syrup, or even monk fruit sweetener (though results will vary in thickness and flavor).
Water: Nothing fancy… just the carrier that turns the whole thing into liquid gold.
Cinnamon sticks: Using sticks instead of ground cinnamon keeps the syrup smooth while still infusing it with warm, spicy depth. Plus, they’re easier to strain out.
Ground cloves, ginger, and nutmeg: The trio that delivers that unmistakable autumn flavor. No cloves? Sub in a little extra nutmeg. Short on all three? Use 1 ½ tablespoons of your homemade pumpkin pie spice mix for a shortcut.
Pumpkin purée: This is the key ingredient that makes it pumpkin spice syrup instead of just spiced syrup. Use plain pumpkin purée (not pie filling, which comes with sugar and spices already added). The pumpkin adds thickness, flavor, and authenticity.

A few pro tips:

Straining matters. Don’t skip straining through cheesecloth or a fine mesh sieve, otherwise you’ll end up with a gritty syrup that clogs your coffee drinks. Smooth is the goal here.
Storage. Keep your syrup in a clean glass jar in the fridge for up to 7 days. If you know you won’t use it all, freeze some in ice cube trays, then pop one into hot coffee as needed.
Diet-friendly tweaks. For a lower-carb version, you can experiment with monk fruit or erythritol, but the texture won’t be quite the same. A safer bet for fewer calories without losing body is using half sugar and half maple syrup.

And don’t box this syrup into “just for coffee” territory. Drizzle it over pancakes, stir it into oatmeal, or add a splash to whipped cream for topping pies. Once you taste how versatile it is, you’ll wonder why you ever settled for the seasonal Starbucks line.

pumpkin pie spice mix recipe on kitchen countertop cinnamon nutmeg cloves mace allspice

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5 from 3 votes

Pumpkin Pie Spice Mix

Why drop $5–$7 on a tiny jar of pumpkin pie spice when you can make your own in minutes for pennies on the dollar? This homemade blend captures all the cozy flavors of fall, perfect for pies, lattes, oatmeal, muffins, and even savory dishes. The best part? You control the quality and freshness, and it will keep beautifully in your spice cabinet for up to a year.

Prep Time5

Total Time5

Course: Seasoning

Cuisine: American

Servings: servings (1 teaspoon per serving)

Calories: 2kcal

Ingredients

1 tablespoon ground cinnamon Ceylon for mild, Saigon for bolder flavor
2 teaspoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground nutmeg freshly grated if you can swing it
½ teaspoon ground mace optional; substitute with an extra ½ teaspoon nutmeg if unavailable

Instructions

In a small bowl, combine all the spices.
Mix well until thoroughly blended and uniform in color.
Transfer to a clean, airtight container. Label and date it. This mix stays fresh for up to 1 year.

Notes

Don’t skip the mace (if you can find it): It’s the lacy outer covering of nutmeg and adds a delicate floral note that sets your mix apart. If you can’t track it down, just double up on nutmeg. Available on Amazon.

Bulk buying tip: Ground spices are usually cheaper when purchased in bulk bins or from warehouse clubs. You’ll save big if you make your own blends.

Make it your own: Love cinnamon? Add an extra teaspoon. Prefer less clove? Dial it back. The beauty of homemade is tailoring it to your taste.

Dietary note: Naturally sugar-free, gluten-free, and vegan. Perfect for almost any dietary lifestyle.

Use it everywhere: Beyond pumpkin pie, sprinkle this mix into pancake batter, coffee grounds before brewing, yogurt, roasted carrots or sweet potatoes, or even a pinch in chili for depth.

Nutrition

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5 from 2 votes

Homemade Pumpkin Spice Syrup

This isn’t just syrup. It’s liquid autumn. My version adapts the official Starbucks At Home recipe, but I prefer a blend of white sugar and light brown sugar. White sugar keeps the flavor clean, while brown sugar adds molasses depth and a subtle caramel note that makes the syrup richer and more well-rounded. Use it to make lattes, drizzle over pancakes, stir into oatmeal, or even swirl into whipped cream.

Prep Time5

Cook Time20

Straining + Cooling2

Total Time2 25

Course: Beverages

Cuisine: American

Servings: beverages

Calories: 164kcal

Ingredients

¾ cup white granulated sugar
¾ cup light brown sugar can use all white sugar, but the combo adds flavor depth
1 ½ cups water
6 cinnamon sticks
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground nutmeg freshly grated if possible
4 tablespoons pumpkin purée not pumpkin pie filling!

Instructions

In a medium saucepan, combine the sugars and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Add the cinnamon sticks, cloves, ginger, nutmeg, and pumpkin purée. Reduce heat and let the mixture simmer for about 20 minutes, stirring occasionally to prevent sticking.
Remove from heat and immediately strain through cheesecloth or a fine mesh strainer to remove solids.
Let cool completely before transferring to a clean, airtight glass jar. Store in the fridge for up to 7 days.

Notes

Shortcut option: If you’ve already made my Pumpkin Pie Spice Mix, swap the cloves, ginger, and nutmeg for 1 ½ tablespoons of the mix.

Straining matters: Don’t skip this step. It keeps your syrup smooth and coffee-friendly.

Diet-friendly swaps: For lower sugar, try half monk fruit sweetener and half maple syrup. Texture will be thinner, but still flavorful.

Storage tip: Freeze extra syrup in ice cube trays, then drop one cube into hot coffee or milk for instant pumpkin spice goodness.

Beyond coffee: Drizzle over pancakes, waffles, or roasted sweet potatoes, or stir into plain Greek yogurt for a fall-flavored breakfast.

Nutrition

Question: Are you sprinkling pumpkin spice on everything this season, or do you save it just for lattes? Spill your secrets in the comments below.

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Sheri B. says:

August 24, 2023 at 4:36 pm

How can I make a single serving (like in your recipe) of Strong Coffee?

Mary Hunt says:
August 24, 2023 at 10:37 pm

I use double the amount of coffee that you would normally use to brew regular coffee.
- Sheri says:
  August 28, 2023 at 12:29 pm
  
  Thank you so much Mary! Have a Great early Fall.
  Here is Southern California were having a heat wave. Yesterday 100.0 today is suppose to be 105. ugh

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