Seasonal Fall Coffee Syrups
Cozy up to autumn with these seasonal fall coffee syrups that bring comforting flavors like pumpkin spice, toasted maple pecan, and salted honey vanilla—all made without sugar. Perfect for DIY lattes and cozy mornings, these homemade syrup recipes are the ultimate way to sip into the season.
These syrups also work wonderful in matcha, chai lattes, dirty sodas & more!
To store homemade simple syrups:
- Use a clean, airtight container – Glass jars or bottles (like mason jars or swing-top bottles) are ideal. Make sure they’re sterilized to prevent contamination.
- Refrigerate – Always store syrups in the refrigerator to keep them fresh and safe from bacteria or mold.
- Label with the date – Most homemade syrups last 2 to 4 weeks in the fridge, depending on ingredients. Syrups made with fresh ingredients (like herbs or fruit) tend to spoil faster than plain sugar-based syrups.
- Check for signs of spoilage – Discard if you notice cloudiness, off smells, or mold.
Cook with me!
Seasonal Fall Coffee Syrups
Ingredients
For the Salted Honey Vanilla Syrup:
- 1 cup Water
- 1 cup Honey
- 1 tbsp. Vanilla Bean Paste
- 1/2 tsp. Flaky Salt or salt of choice
For the Toasted Maple Pecan Syrup:
- 1 cup Pecans
- 1 cup Maple Syrup
- 1 cup Water
- 2 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cloves
- 1 tsp. Vanilla Extract
- 1/4 tsp. Salt
For the Pumpkin Spice Syrup:
- 1 cup Maple Syrup or light brown sugar
- 1 cup Pumpkin Puree
- 1 1/4 cups Water
- 2 tbsp. Pumpkin Pie Spice
- 1 tsp. Vanilla Bean Paste
- Pinch of Salt
Instructions
For the Salted Honey Vanilla Syrup:
- In a saucepan over medium heat, combine the honey and water. Stir until the honey dissolves in the water, about 2 minutes.
- Remove from heat and stir in the vanilla bean paste and salt.
- Let cool to room temperature, then store in an airtight container or jar. Store in the fridge up to two weeks.
For the Toasted Maple Pecan Syrup:
- In a saucepan over medium heat, add the chopped pecans to toast about 1-2 minutes.
- Add the water, maple syrup, ground cinnamon, and ground cloves. Let simmer for 5-10 minutes.
- Stir in the vanilla and salt to taste. Strain the mixture through a fine mesh sieve.
- Let cool to room temperature, then store in an airtight container or jar. Store in the fridge up to two weeks.
For the Pumpkin Spice Syrup:
- In a saucepan over medium heat, combine the pumpkin puree, brown sugar or maple syrup, water, and pumpkin pie spice. Stir until well combined.
- Let simmer for 5 minutes. Stir in a pinch of salt to taste and vanilla extract.
- Let cool to room temperature, then store in an airtight container or jar. Store in the fridge up to two weeks.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Just finished making the pumpkin spice syrup & its so yummy! I tried to upload a picture but it won’t let me for some reason. Either way though, super easy recipe to follow & super tasty! I substituted vanilla bean paste for vanilla extract and workrd just fine. Thanks for another great recipe Lauren!
How many oz does the recipe make?
It makes about 8-10 oz each!
Absolutely DELICIOUS! I made the pumpkin spice syrup for my husband and he loved it! My mom and sister also loved the batch I made for them 🙂 I followed the recipe exactly as written and chose to use light brown sugar. YUM! Love making this homemade and knowing that there are no added yucky ingredients. Thank you for this lovely recipe! Will be trying the other flavors next fall! Hope to see some Christmas flavors soon! 🙂