Dairy Free Pumpkin Spice Syrup

cream pouring into an iced coffee

Dairy-Free Pumpkin Spice Syrup – use for Pumpkin Spice Lattes, on pancakes, or anything that could use a little pumpkin spice.

Two Ice Pumpkin Spice Coffee in a glass with gold spoons.

I know that pumpkin can be super polarizing. You either are #teampumpkin or you are not. I squarely fall into the #teampumpkin category. 

I love pumpkin cakes, pumpkin bread, but especially a pumpkin drink. One of the highlights of September for me is when a Pumpkin Spice Latte appears on the Starbucks menu. (Although these days, I’m here for the Pumpkin Cream Cold Brew.) 

I’m not vegan, but I do limit the amount of dairy that I eat. Dairy doesn’t make me feel awesome, particularly in the morning, so I drink my coffee with dairy-free milk. (I’m really impressed with the new almond, coconut, and oat options for coffee these days.)

Dairy-Free Pumpkin Spice Syrup in a jar with two iced coffees in background.

Most pumpkin drinks are really sweet. Don’t get me wrong, I love sweet, but these days I don’t love cloyingly sweet desserts. And truthfully, I prefer to eat my calories. Because of this, I like to make my pumpkin drinks at home. 

I made this pumpkin spice syrup and I’m obsessed with it. I’ve made lattes with it, poured it on pancakes, and even poured it on a cake. It’s so versatile, and it’s honestly so good, you could eat it with a spoon. 

It’s super simple to make and keeps for a while in the fridge. This would be an incredible gift for neighbors or a hostess gift. Pour it into a cute bottle and tie a pretty fall ribbon on it. So cute!

Dairy-Free Pumpkin Spice Syrup

Ready to make Dairy-Free Pumpkin Spice Syrup? Let’s go!

Pumpkin Spice Syrup ingredients in white bowls

You’re going to need:

1 cup brown sugar

1 cup water

1/2 cup pumpkin puree

1 can coconut sweetened condensed coconut milk

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

brown sugar in a saucepan

Add brown sugar and water to a saucepan. Bring to a boil, and reduce to a simmer. Let simmer for a minute, making sure that all of the sugar has dissolved. 

pumpkin pie spice in a saucepan

Add pumpkin, sweetened condensed coconut milk, and pumpkin pie spice.

brown sugar syrup boiling in a pan

Whisk until smooth. Cook for 3 minutes.

adding vanilla to pumpkin spice syrup

Remove from heat and add vanilla. 

It will thicken as it cools. Pour into an airtight container. Keep in the fridge. 

pouring cold brew into a glass of ice

I’ve been using this dairy-free pumpkin spice syrup in two ways. In the morning, a little in a cup of coffee with some dairy-free half-and-half. In the afternoon, in a pumpkin cold brew. I add a little syrup to a glass of ice. Pour over cold brew, and a splash of vanilla creamer. Stir well to combine, or if I’m feeling really fancy, I whiz it in the Vitamix for a frappuccino-type drink.

iced coffee with almond whipped cream

Another excellent addition to the dairy aisle for the non-dairy lovers is canned almond milk whipped cream. I have no idea how it works, but it’s fun to have in my fridge for an extra special addition to my iced coffee.

There you go! My must-have fall syrup/sauce for anything you want to add some pumpkin spice to.

Dairy-Free Pumpkin Spice Syrup

Dairy-Free Pumpkin Spice Syrup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Dairy Free Pumpkin Spice Syrup - use for Pumpkin Spice Lattes, on pancakes, or anything that could use a little pumpkin spice.

Ingredients

Instructions

  1. Add brown sugar and water to a saucepan. Bring to a boil, and reduce to a simmer. Let simmer for a minute, making sure that all of the sugar has dissolved. 
  2. Add pumpkin, sweetened condensed coconut milk, and pumpkin pie spice. Whisk until smooth. Cook for 3 minutes. Remove from heat and add vanilla. 

Notes

It will thicken as it cools. Pour into an airtight container. Keep in the fridge. 

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 1g

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 8 Comments

  1. Denise

    This sounds amazing!
    Any idea on how long the pumpkin spice syrup will last in the fridge?
    Thank you!

    1. bakedbree

      Probably 2 weeks?

  2. Margaret

    What is a serving size 1 Tablespoon ???

    1. bakedbree

      1-2 tablespoons.

  3. Julie

    Thank you so much for sharing this! If dairy is not a concern, could regular sweetened condensed milk be used instead of coconut?

    1. Bree Hester

      Absolutely!

  4. Carrie

    How is the texture? Ive been trying to make this but either i strain it and the flavor isnt right or i dont strain it and it has a terrible texture when mixed in my iced drinks

    1. Bree Hester

      I don’t think that it is grainy, but it uses pumpkin which does have some texture.

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