Pumpkin Spice Syrup – but make it wholesome!

With pumpkin spiced syrup recipes kicking off the fall season, we used one of the more infamous for reference, creating our own versatile version. After taste-testing, we found that you don’t need all of the sugar the original recipe suggests when you include whole, nutritious spices instead. With less sugar, a bit of cardamom and a pinch of black pepper, we created a wholesome Ayurvedic version that tastes deep, rich, and includes all the health benefits of whole ginger and cinnamon.

In colder months, we have a tendency for stagnation especially since we move less and are not getting the air and sun which naturally strengthens our vital force. Warming herbs like ginger and cinnamon can feel like a cozy hug for our bodies.

Pour this over your oatmeal and yogurt like we did, add it to a morning espresso or pour over pancakes. The ways to use and enjoy this versatile syrup are endless.*

Homemade Pumpkin Spice Syrup

This quick and easy syrup will satisfy those pumpkin spice cravings. Use it to spice up your hot or cold coffee. Makes enough for 8 beverages. Keeps up to 7 days in the fridge.


1 cup sugar or less, based on preference (Can be sweetened with more honey at the end of boiling process.)
1 1/2 cups water
6 cinnamon sticks or 2 tbsp ground cinnamon
1 tsp ground cloves
1 tsp c/s ginger or ground ginger
2 tsp ground nutmeg
4 tbsp pumpkin puree


  1. Combine sugar and water in saucepan and bring to simmer
  2. Once sugar is dissolved, add cinnamon, ground cloves, ginger, nutmeg and pumpkin puree, and let simmer for 20 minutes
  3. Remove from heat and immediately strain through cheesecloth or fine strainer