Pumpkin spice might be cliché in lattes—but in cocktails? It’s a whole different story. When done right, a Pumpkin Spice Simple Syrup can bring warmth, depth, and balance to bourbon, rum, and even aged tequila cocktails.
In this post, you’ll get two solid methods:
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A from-scratch version using whole, fresh spices for maximum aroma and flavor.
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A shortcut method using a store-bought pumpkin pie spice blend that still delivers (I used it myself this week, and it's still amazing).
What You’ll Need for Either Method:
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1 cup organic cane sugar
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1 cup water
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2 tablespoons unsweetened pumpkin purée
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1 tsp vanilla paste (optional but highly recommended)
Method 1: Whole Spice Pumpkin Syrup
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1 cinnamon stick
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3–4 whole cloves
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3–4 allspice berries
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1 small piece of fresh ginger (or 2–3 slices dried ginger)
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¼ tsp grated nutmeg (grate it fresh if possible)
Instructions:
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Make the syrup base: In a small saucepan, combine the sugar and water over medium heat. Stir until sugar is fully dissolved.
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Add spices: Toss in your whole spices and grated nutmeg. Let them gently simmer (not boil!) for 10–15 minutes to infuse the syrup.
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Add pumpkin: Stir in the pumpkin purée and whisk until fully combined. Let it steep off heat for another 10 minutes.
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Strain: Pour the mixture through a fine mesh strainer or cheesecloth. For extra smoothness, strain a second time.
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Add vanilla (optional): Stir in vanilla paste after straining for additional flavor, and a round finish.
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Bottle and store: Store in a clean glass bottle or jar in the fridge for up to 2 weeks.
Method 2: Quick & Easy Pumpkin Spice Syrup (Faster, Still Great)
If you don’t have whole spices on hand—or just want a faster solution—this method still makes a syrup with bold fall flavor, and (in comse cases) a thicker, sauce-like consistency.
Just use:
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¾ to 1 tsp pumpkin pie spice blend (store-bought is fine—choose one with cinnamon, nutmeg, clove, and ginger)
Instructions:
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Dissolve sugar & water: Heat the sugar and water in a saucepan over medium heat, stirring until fully dissolved.
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Whisk in pumpkin + spice blend: Add the pumpkin purée and spice blend, whisking until smooth. Let it steep for 5 minutes off heat.
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Straining is optional: If you opt not to strain, you'll have a thicker, more sauce-like syrup due to the pumpkin puree. Personally, I kinda love this! But make sure to thoroughly shake your syrup before using each time, because it will start to seperate over time.
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Bottle & store: Refrigerate in a sealed container for up to 2 weeks.
How to Use It
This syrup adds depth and, well... "coziness" to just about anything.
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Old Fashioned with a fall twist (because duh!)
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Pumpkin Espresso Martini
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Pumkin-spiked Hot Toddy
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Cold brew + milk = homemade PSL sort of sh*t
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Zero-proof soda with a cinnamon stick garnish
Final Pour
Whether you go the slow route with whole spices or the shortcut with a ready-made blend, this Pumpkin Spice Simple Syrup is your fall cocktail utility player.
Make a batch, tag @highproofpreacher, and show me how you’re using it. And if you’re not already subscribed, sign up for Simple Syrup Monthly to get more original recipes like this in your inbox every month.
Did you miss it? 👀
Unlike extracts or artificial flavorings, this syrup starts with a whole vanilla bean pod, sliced open to infuse the syrup with thousands of tiny, fragrant seeds. The result? A syrup that feels luxurious and delivers pure vanilla flavor without being cloying or one-dimensional. – CLICK HERE TO VIEW.
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If you’re just getting into home bartending—or looking to level up your cocktail game—there’s one thing every great drink has in common: balance. While it’s tempting to go straight for fancy infusions or complex flavored syrups (we’ll do plenty of those too!), the real foundation of great cocktail making comes from mastering two essential syrups... CLICK HERE TO VIEW.
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