Once it's pumpkin spice season, you know I'm adding this pumpkin sauce for coffee to all of my hot beverages! So move over Starbucks! This pumpkin spice syrup is easy to make and it's perfect if you have leftover canned pumpkin puree. You will love this pumpkin spice sauce because you just need one pan to make it and a few simple ingredients. I love adding it to my morning espresso, but I bet it would taste so good on oatmeal, pancakes or waffles.
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As I think you know by now, I love the fall season. When it comes to September, I am making all the pumpkin recipes! From a pumpkin spice latte cake to chewy pumpkin cookies, I just love cooking and baking with pumpkin puree and all the warm spices.
This easy recipe came about because I had so much leftover pumpkin puree when I was testing my pumpkin fall recipes this year. I didn't want to get rid of it, so I made a pumpkin sauce to add to my morning cup of coffee. It was so simple to make, plus it saves me money since I'm not going to coffee shops and paying for pumpkin spice lattes! Instead, I can make my own homemade lattes.
A lot of pumpkin syrup recipes use sweetened condensed milk to make a thick syrup, but I was using what I had in my pantry. I also wanted less of a syrup and more of a sauce or even a butter that isn't overly sweet. Plus, it makes it naturally dairy-free!
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Why you'll love this simple recipe!
- Leftover Pumpkin: this homemade pumpkin spice sauce is great to make if you have any leftover canned pumpkin puree. Some of my recipes don't use a whole can, so this is perfect!
- Warm Fall Spices: thanks to a combination of warm spices like pumpkin pie spice and maple syrup, you get all the fall flavors.
- Perfect for Coffee: I love adding a spoonful to my mug before I make my espresso to give it a pumpkin spice flavor!
Grab your ingredients
- Canned Pumpkin: I'm using leftover canned pumpkin puree. Make sure you're using 100% real pumpkin puree and not pumpkin pie filling, which already has sugar and spices added to it. I haven't tested this recipe with homemade pumpkin puree, but let me know if you give it a try!
- Light Brown Sugar: the light brown sugar is going to help sweeten the sauce. I'm using light brown sugar instead of granulated sugar because I want more of those molasses flavors from brown sugar that I think pair well with the pumpkin and spices.
- Pumpkin Spice: you definitely need to add pumpkin spice to this sauce! A lot of the pumpkin spice drinks you get in the fall don't even have pumpkin in them, just pumpkin pie spice. These warm spices like cinnamon, nutmeg, cloves and allspice are going to give you that pumpkin flavor that we want.
- Maple Syrup: I know that maple syrup is tapped in the spring and not in the fall, but something about it just gives me all the fall feels! Adding a bit of maple syrup is going to help sweeten and thicken up the sauce.
Substitutions & Additions
- Spices: if you don't have pumpkin spice on hand you can make your own (this is the recipe I always turn to!) or add ground cinnamon, nutmeg, cloves, allspice and a pinch of black pepper.
- Maple Syrup: swap out the maple syrup for honey or an equal amount of light brown sugar.
How to make
- Step 1: Place all of the ingredients in a small saucepan.
- Step 2: Place on the stove and bring to a simmer over medium heat for 7-8 minutes, stirring occasionally.
- Step 3: Once thickened, take off the heat.
- Step 4: Pour into a large glass jar or airtight container and let cool completely. Store in the fridge for up to 2 weeks.
My Tips & Notes
- Let it Thicken: we all have different stoves, so your sauce might take longer on the stove to thicken up. Use your judgment for whether you feel your sauce is thick enough.
- Blending: if you want your pumpkin sauce to be completely smooth, you can either blend it in a blender or strain it through a fine mesh strainer. If you are blending it, you need to let the sauce cool completely before pouring it into a blender.
- Pumpkin Butter: this pumpkin sauce is very thick, almost like pumpkin butter! The consistency after it's been in the fridge really reminds me of the pumpkin butter from Trader Joe's.
Serving Suggestions
- Pumpkin Spice Latte: I love adding a spoonful to my morning cup of coffee. I add the sauce to the bottom of my cup (about 1-2 tablespoons), add my espresso, then top it off with steamed milk using a milk frother.
- Hot Chocolate: add a spoonful to your favorite hot chocolate!
- Fall Breakfast: serve a pumpkin spice latte with pumpkin banana muffins, pumpkin mini muffins or apple waffles.
- Serve Over Breakfasts: stir in a spoonful with your morning oatmeal or drizzle on top of a stack of waffles or brioche french toast. Add it to pancake batter to make pumpkin pancakes.
Storage & Freezing
Once cooled completely, seal your mason jar or airtight container and place in the fridge for up to 2 weeks.
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Thank you!
Ella
Recipe
Pumpkin Sauce for Coffee
Ingredients
- ¾ cup pumpkin puree
- ½ cup water
- 2 ½ tablespoons pumpkin pie spice see notes
- ¾ cup light brown sugar
- ¼ cup maple syrup
- Pinch salt
Instructions
- Add all of the ingredients to a small saucepan and whisk until smoot.¾ cup pumpkin puree, ½ cup water, 2 ½ tablespoons pumpkin pie spice, ¾ cup light brown sugar, ¼ cup maple syrup, Pinch salt
- Bring to a simmer over medium-low heat, stirring occasionally, for 8-10 minutes. You want it to be thick, but it will thicken more as it cools.
- Pour into a large glass jar, let cool completely before closing the lid and placing in the fridge.
- Keeps for 2 weeks. Add a tablespoon or two to your morning coffee!
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