Brown Butter Pumpkin Spice Syrup
Turn your lattes into a little autumn magic with this Brown Butter Pumpkin Spice Syrup. Nutty browned butter, warm spices, and real pumpkin make every sip feel cozy. Perfect for coffee, pancakes, ice cream, or drizzling anywhere you crave fall flavor!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
Ingredients
Scale
1/4 cup grass-fed salted butter
1 cup coconut sugar (or rounded cup if you like it sweeter)
1 cup water
1/4 cup pumpkin puree
1 Tbsp pumpkin pie spice
Pinch of salt
1 Tbsp pure vanilla extract
Instructions
- In a small saucepan over medium heat, melt the butter. Stir frequently, after 3-5 minutes it will foam, then turn golden with little brown specks and it’ll smell nutty. Be careful not to burn it, the specks should remain brown, you don’t want them to turn black.
- Whisk in the coconut sugar, water, and pumpkin purée until smooth.
- Simmer gently for 5–7 minutes, stirring occasionally.
- Remove from heat and stir in the pumpkin pie spice, a pinch of salt, and the vanilla extract.
- For a smoother syrup, strain through a fine mesh sieve or cheesecloth.
- To store: Cool, then pour into a jar or bottle. Refrigerate up to 2 weeks. Shake before using, as the butter may separate slightly.
- Ways you can use this Brown Butter Pumpkin Spice Syrup:
- Stir 1-3 Tbsp into hot coffee or lattes. I have a delicious recipe for Brown Pumpkin Spice Latte that uses this syrup!
- Drizzle over pancakes, waffles, oatmeal, etc.
- Drizzle over ice cream, apple crisp, cookies, etc. or use it to sweeten desserts or baked goods for a cozy fall touch.
