It’s that time of year when we have 50 shades or orange all around us and I love it. Pumpkins are in season and there is so much you can make with them, however my favourite has to be pumpkin spice syrup.

Here are some pumpkin spice syrup recipes you can make using pumpkin purée. I must admit buying the purée is so much easier than cutting into that pumpkin, getting the seeds out and baking it. Also in the UK not all pumpkins are edible.

How to make pumpkin spice syrup

I only found out recently pumpkin spice does not have any pumpkin in it! I still can’t get over it – I like it with pumpkin and this is the recipe I follow to make my homemade pumpkin spice syrup with pumpkin puree. In my opinion it feels healthier with it in.

This version of Pumpkin Spice is easy, warming and delicious.

Ingredients for pumpkin spice syrup

• 300ml water 
• 3/4 cup brown sugar 
• 4 tbsp pumpkin purée
• 2 tbsp grated ginger,
• 1/2 tsp cinnamon
• 1 tbsp all spice 
• 1/2 tsp ginger powder

Step by Step guide on how to make pumpkin spice syrup

1. Boil water & brown sugar until dissolved
2. Add in the pumpkin puree, grated ginger, cinnamon powder, all spice and ginger powder into this mix. Combine and simmer for 30 mins.
3. Sieve and cool the syrup
4. Pour into a container and store in the fridge

Can I make the syrup with Pumpkin Puree

You can make pumpkin spice syrup without pumpkin puree. Most places do that. I like to put that puree to balance the ingredients and give the syrup more depth.

How long does Pumpkin Spice Syrup Last

As this recipe has pumpkin puree, I would advise to use the syrup within 2 weeks. During this time ensure the syrup is stored in the fridge.

The mixture can be frozen in ice cubes too and used for iced lattes with the addition of coffee

What to make with Pumpkin Spice Syrup

Pumpkin Spice Syrup has several uses. From the simple PSL (the copycat Starbucks version) to cocktails, to baking to halloween pancakes, to Pumpkin Cream Cold Foam, the list is endless. Here is a video of the steps to make the syrup. Below I have a recipe for Pumpkin Spiced Biscuit pudding and Pumpkin Spiced Baked Oats.

As above, you can freeze the syrup into little ice cubes and use for iced PSL’s (Pumpkin Spiced Lattes).

Pumpkin Oat Pancakes 

Fluffy, easy and a must try recipe this autumn. All you need to do is blitz all your ingredients together to form a batter and then cook your pancakes. Watch how to make them on my you tube channel.

STORAGE TIP: These pancakes are best served warm however I had them two days after too and just reheated them in the microwave. They still tasted good. I wrapped them in cling film and stored them in the fridge once cool.

Ingredients to make Pumpkin oat pancakes  

• 115 g (around 1 cup) whole jumbo oats 
• 1/2 cup milk 
• 40 grams pumpkin puree
• 1 egg
• 3 tbsp pumpkin spice syrup **see alternative below
• 1 tbsp melted butter 
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 baking powder
• 1/2 baking soda
• 1/4 teaspoon salt

**Pumpkin syrup alternative: 1 1/2 tbsp maple syrup , 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg

How to make one pot Pumpkin Oat Pancakes  

1. Blend the batter: Add all the ingredients to a blender and blitz for about 5 minutes ( high speed blenders work the best) . The batter will not be totally smooth due to the oats. This is fine. 
2. Once the batter is blended let it rest for 10 minutes to thicken.
3. Add a small ladle full (about 1/4 cup) of the batter onto the pan. Depending on how large your pan is you can add more. Cover the pan and let the pancakes cook until little bubbles form on the surface. This is about 2-3 minutes.  Flip the pancake and cook for a further 2 minutes. I like to cover the pan again to allow the steam to aid the cooking process. 
4. Heat a pancake pan ( or a non stick skillet) on low to medium heat. Grease with some butter, taking any excess off with some kitchen towel.
5. Serve them warm with a drizzle of maple syrup,  maple butter or cream. 

Pumpkin Cream Cold Foam Recipe

To make a bottle of pumpkin cream cold foam, you need to whisk together

• 4 tbsp whipping cream
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 2-3 tbsp pumpkin spice syrup

Whisk the mixture until it doubles in size and becomes all foamy. It is perfect to top Iced Lattes and Espresso Martinis.

Pumpkin Spice Espresso Martini Recipe

In a shaker mix ice, 45ml Vodka, 45ml Espresso, 25ml Kahlua and 25ml Pumpkin Spice Syrup.

Strain this into a cocktail glass. Leave about 1/4 gap on the top and using the help of a spoon pour on the pumpkin cream cold foam. Top the martini with some cinnamon powder.

Pumpkin Spiced Biscuit Pudding

This brings back so many childhood memories. It is probably the easiest dessert to make. Some elements are similar to Tiramisu. I decided to make one with spiced pumpkin cream and it worked a treat.

Ingredients for pumpkin cream

• 150ml double cream
• 1/3 cup pumpkin puree
• 2 tbsp icing sugar
• 1/2 teaspoon all spice 

Ingredients for biscuit pudding

• 14 rich tea biscuits
• Bowl of cooled black coffee (1 mug of coffee should be ok. You can add some rum to this if you wish too).
• Half a bar of melted chocolate 
• Pumpkin spiced cream
• Bit of chocolate for decoration

How to make biscuit pudding

1. To start with make the pumpkin spiced whipped cream. It is just soo delicious. I have to confess I did try putting it on the pumpkin latte but failed – it just sunk so maybe it was too heavy.
2. Whisk the cream lightly to form soft peaks then add in the puree, pumpkin spice and sugar and give it another quick whisk just so it combines and doesn’t lose the fluffyness.
3. Get all the elements ready; rich tea or marie biscuits ,coffee melted chocolate and cream.
4. Dip a biscuit in the coffee so it soaks it up. You just need to get the balance correct. Have it in for too long and it will disintegrate.
5. Spread a thin layer of chocolate on the biscuit followed by a layer of the whipped cream.
6. For the log version put some cream at the bottom of your dish so the biscuits can balance.
7. Carefully attach the next loaded biscuit to the first one and repeat until the log is formed.
8. Cover the whole log in cream then grate some chocolate on top.
9. Chill in the fridge for a couple of hours. The flavours should all have soaked in and the chocolate slightly hardened giving the dessert a nice texture when biting.

I made a log however you can make it all in a flat dish. Soak the biscuits to form a layer on your dish. The next layer is chocolate and then cream. Then layer the dish again. Grate chocolate on the top.

Pumpkin Spice Baked Oats Recipe

Baked oats became a favourite of mine over lockdown. Such an easy way to make a tasty slightly cake breakfast. The best part is you can pimp it up as much as you like….chocolate, nuts, biscuits!

Here is the recipe I used for the pumpkin baked oats:

Ingredients for pumpkin spice baked oats

• 75g whole oats
• 1 egg
• 3/4 tsp baking powder
• 2 tbsp pumpkin puree
• 5 tbsp homemade pumpkin spice syrup (or 1 -2 tbsp maple syrup and 1/2 tsp allspice powder)
• 70g milk
• mixed seeds for garnish

How to make Pumpkin Spice Baked Oats

Blitz all of the above in a Nutri-Bullet or equivalent to form a runny paste. Pour into a baking dish and bake in a preheated oven at 190 degrees Celsius for 20 minutes.

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For more autumnal recipes including pumpkin soup, pumpkin cinnamon rolls and pumpkin pasta, check out more of my pumpkin recipes here.

Autumnal Eats

Neha