Can I use pumpkin pie spice instead of individual spices?

Yes! Substitute 3 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, cloves, and allspice. The flavor will still be delicious with a slightly different balance.

How do I know if my pumpkin spice sauce for coffee has gone bad?

Check for mold, an off smell, or separation that doesn't mix back in with shaking. When in doubt, discard. Use within 2 weeks when stored in the fridge.

Can I make this pumpkin spice sauce for coffee without sugar?

Yes! Use monk fruit sweetener, erythritol, or allulose. Start with ¾ cup since they’re usually sweeter than sugar. Adjust to taste.

Why is my sauce too thick?

It likely simmered too long or at too high a heat. Add a little warm water, 1 tablespoon at a time, while whisking until it thins out to your liking.

How much pumpkin spice sauce should I add to my coffee?

Start with 1–2 tablespoons per 8 oz of coffee and adjust to taste. You can always add more, but you can’t take it out!

Pumpkin Spice Sauce for Coffee: The Ultimate Cozy Fall Flavor Boost 2025

Pumpkin Spice Sauce for Coffee: The Ultimate Cozy Fall Flavor Boost

Print Recipe

This homemade pumpkin spice sauce for coffee is thick, rich, and packed with real pumpkin and warm spices. A cozy, cost-saving PSL alternative you’ll crave all fall!

Author: Harmony
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 2 cups 1x
Category: Beverage Add-In
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 cup granulated sugar
1 cup water
¾ cup pure pumpkin puree (not pie filling)
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of ground allspice (optional)
1 tablespoon vanilla extract
¼ cup heavy cream

Instructions

In a medium saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, about 3–4 minutes.
Whisk in pumpkin puree, cinnamon, ginger, nutmeg, cloves, and allspice. Simmer over medium-low heat for 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla extract and heavy cream until smooth.
Cool completely, then transfer to an airtight glass jar or bottle.
Optional: Strain sauce through a fine-mesh sieve for a silky texture.

Notes

Use brown sugar for deeper flavor, or full-fat coconut milk for a dairy-free version. Straining helps remove fibrous pumpkin bits for a smoother sauce. Keeps for up to 2 weeks in the fridge.

Nutrition

Serving Size: 2 tablespoons
Calories: 85
Sugar: 18g
Sodium: 5mg
Fat: 1.5g
Saturated Fat: 1g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 0.2g
Cholesterol: 5mg

Keywords: pumpkin spice sauce, coffee syrup, pumpkin latte, homemade PSL, fall recipes

Find it online: https://harmonymeal.com/pumpkin-spice-sauce-for-coffee/