Copycat Starbucks Pumpkin Spice Sauce Recipe
From the kitchen of CarlyInspired by Starbucks's Pumpkin Spice Sauce, the syrup-thick base for the latte and the secret weapon for fall baking. Real pumpkin, real spice, no shelf-stable shortcuts.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 24
- Difficulty
- easy
Ingredients
24 servings
- 0.75 cupPumpkin puree
- 1 cupBrown sugar
- 0.25 cupGranulated sugar
- 0.5 cupWater
- 1.5 tspCinnamon, ground
- 0.75 tspGinger, ground
- 0.25 tspCloves, ground
- 0.25 tspNutmeg, freshly grated
- 1 tspVanilla extract
- 0.25 tspSalt
Instructions
Combine pumpkin puree, brown sugar, granulated sugar, and water in a saucepan over medium heat.
Whisk in cinnamon, ginger, cloves, nutmeg, and salt.
Bring to a low simmer. Cook 8 to 10 minutes, whisking often, until the sauce thickens and the spices bloom.
Remove from heat. Stir in vanilla extract.
Cool to room temperature. Transfer to a sealed jar; keeps in the fridge 2 weeks.
For a latte: stir 2 tablespoons into a 12-ounce coffee with steamed milk.
Substitutions
- Brown sugar to Maple syrup. Use 3/4 cup; reduce simmer time by 2 minutes.
- Pumpkin puree to Sweet potato puree. Different but works. Slightly sweeter.
- Cloves to Allspice. Equal amount. Less sharp.
Pairs well with: Whole milk for lattes, Vanilla ice cream as a topping, Buttermilk pancakes, A bourbon old fashioned
Pro tips
- Real pumpkin puree, not pumpkin pie filling. The pre-spiced kind goes muddy.
- Whisk constantly through the simmer. Untouched, the bottom scorches and the spices turn bitter.
- Add the vanilla off-heat. Boiling vanilla flashes off the aromatics.
Try the original
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Adapted from HangryHQ.
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