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How to make Starbucks pumpkin spice sauce recipe for coffee drinks that won't break the bank! No need to buy Torani pumpkin sauce -- this easy Starbucks pumpkin spice syrup has ingredients that are simple, you'll be making coffee at home all season long!
Servings: 32 servings
Calories: 67kcal
Equipment you may need
Ingredients
- 1 cup (237 ml) water
- 1 cup (200 g) granulated sugar
- 1 cup (116 g) pumpkin purée
- 14 ounces (397 g) sweetened condensed milk - (one can)
- 2 teaspoon (10 ml) pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Combine water and sugar in a saucepan over medium heat.1 cup water, 1 cup granulated sugar
- Cook, stirring, until sugar is dissolved.
- Add condensed milk, pumpkin, pumpkin pie spice, and salt. Stir until mixture begins to simmer.1 cup pumpkin purée, 14 ounces sweetened condensed milk, 2 teaspoon pumpkin pie spice, ¼ teaspoon salt
- Remove from heat and stir in vanilla.1 teaspoon pure vanilla extract
- Whisk until smooth and allow to cool slightly.
- Pour into a heatproof container and store until ready to use.
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Notes
Vegan Option: As I mentioned above, you can substitute condensed oat milk or condensed coconut milk instead of dairy milk in this recipe!
You can also use a can of regular coconut milk and add ½ cup of granulated sugar. Cook it down over medium heat, stirring, until reduced by half, and you can use it in this recipe just like condensed milk!
Storage: I love storing this Starbucks pumpkin sauce recipe in a coffee syrup pump dispenser, but you can also use a heatproof jar or container to store your delicious homemade pumpkin syrup in the fridge for up to 10 days.
Nutrition
Serving: 1 tablespoon | Calories: 67 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.04 g | Monounsaturated Fat: 0.3 g | Cholesterol: 4 mg | Sodium: 17 mg | Potassium: 63 mg | Fiber: 0.2 g | Sugar: 13 g | Vitamin A: 1225 IU | Vitamin C: 1 mg | Calcium: 38 mg | Iron: 0.2 mg
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