At a family celebration last fall, I was put in charge of the coffee bar. No one had to ask twice.
I set out freshly brewed coffee, different milks, cinnamon sticks, chocolate and pastries so everyone could make a cup their own way. Then I made one extra thing: pumpkin spice syrup with real pumpkin.
It gave people something fun to add without turning the coffee bar into a complicated project. Some wanted a little syrup in their coffee; others went straight for a latte. I liked watching everyone decide what sounded good to them.
Here’s how to make both the syrup and the latte at home.
The friends who made that weekend special
Family and friends had travelled to celebrate with us, including Alejandro’s longtime friend Dale Harris, who came from the UK. The two share a love of coffee and have stayed close across the years and the distance.
Dale also has a remarkable competition history. He placed second in the 2015 UK Barista Championship and won the 2017 World Barista Championship. My earlier version of this story called the first result a world championship and put it a year before his win. That was my mistake—the second-place finish was in the UK competition in 2015.
We spent a morning together at the roastery talking and drinking coffee. Later, standing by the family coffee bar, I was reminded that the best part of making drinks for people is getting to spend time with them.
Homemade pumpkin spice syrup for coffee
This makes a pumpkin syrup with some texture, rather than a clear bottled syrup. The pumpkin may settle, so stir it before adding it to a drink. Start with a small amount; you can always add more.
Ingredients
- ½ cup plain pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar
- ½ cup water
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Method
- Add the pumpkin purée, brown sugar, water and pumpkin pie spice to a small saucepan. Whisk to combine.
- Warm over medium heat, stirring until the sugar dissolves.
- When the mixture begins to bubble gently, lower the heat and simmer for about 3 minutes, stirring so the pumpkin does not stick.
- Remove from the heat and stir in the vanilla. Let it cool before transferring it to a clean container.
Storage: Refrigerate promptly in a covered container and use within 3–4 days. This mixture contains cooked pumpkin and has not been tested as a shelf-stable syrup, so I would not leave it on the counter or promise a full week in the fridge. For a self-serve coffee bar, set out a small portion and keep the rest chilled. General food-safety guidance recommends refrigerating prepared foods promptly and using leftovers within three to four days.
How to make one pumpkin spice latte
You’ll need:
- 1–2 shots of espresso
- 1 tablespoon pumpkin spice syrup, plus more to taste
- About ¾ cup milk of your choice
- A little cinnamon or pumpkin pie spice to finish
Stir the syrup into the espresso. Warm and froth the milk, then pour it over the coffee. Taste before adding more syrup. A sprinkle of spice on top is lovely; whipped cream is entirely up to you.
No espresso machine? Use about ½ cup of strongly brewed coffee and adjust the milk to taste. It will be a different drink from an espresso latte, but still a very good fall coffee.
Making it iced? Stir the syrup into the espresso while it’s warm, then add cold milk and ice. Mixing it first helps distribute the pumpkin.
Which coffee should you use?
I like a coffee with enough flavour to come through the milk and spice. Our Sunnyside blend is one option if you want a fuller medium-dark cup. If you prefer choosing your own, browse the coffees we’re roasting now and look for tasting notes you enjoy even without syrup.
You don’t need to bury a good coffee under sweetness. Try the drink with one tablespoon of syrup first. You should still be able to taste the coffee.
Make a coffee bar for friends
For a gathering, make the syrup ahead and put it out with coffee, milk, mugs and a small spoon. Add a note that says “Start with 1 tablespoon” so guests can find their own balance. Keep extra syrup in the fridge until you need it.
I made this for one particular family weekend, but it’s easy to imagine making it again for a fall brunch—or for a quiet morning when you want your usual coffee to feel a little different.
If you try it, I’d love to hear how much syrup ended up in your cup.
Happy brewing,
Adriana