Pumpkin Spice Syrup - Take 2

Anyone who knows me at all knows that I love Pumpkin Spice anything. When asked what their favorite flavor is, most folks respond with, "vanilla", "chocolate", "mint", or the like. Not me! My response is always pumpkin spice. As a result, I'm always trying the latest pumpkin spice flavored something to come out.

Randomperson: "Would you like to try this cardboard?"
Me: "Beg your pardon??"
Randomperson: "It's pumpkin spice flavored."
Me: "Oh! Well why didn't you say that to begin with? Of course I'll try it!"

Yeah, I know. Sad, isn't it? LOL

I posted a recipe a while back for Pumpkin Spice syrup and it was my go-to recipe until recently when I decided to experiment a bit.

I needed a recipe for a larger quantity. The previous recipe only made enough for a couple of days and I rarely (see: never) shared.

Also, I wanted to try to make a syrup that was a little more "everybody friendly." Just because I like my PSL (that's Pumpkin Spice Latte for those who don't know) with cinnamon and bits of pumpkin floating in the bottom, not everyone does. As such, that recipe doesn't lend itself to many uses other than coffee.

This new one could be drizzled over pumpkin loaf or ice cream or the top of a cheesecake... oh, I could go on and on!

Suffice to say that while the old recipe is still delicious and is one I will make again some day, the following is so much better for so many reasons and is now my new favorite.

Thanks to my son, Christopher, and my dear friend, Rachel H., for being my guinea pigs!

Pumpkin Spice Syrup

6 cups white sugar
½ cup brown sugar
5 cups water
2 cinnamon sticks (see notes)
5 whole cloves (see notes)
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground allspice
1 tsp vanilla
4 heaping tablespoons of canned pumpkin
cheesecloth (see notes)

Cut a small square of cheesecloth and place the ground spices and cloves in the center. Tie the cheesecloth to make a sachet.

In a heavy-bottomed pot, combine both sugars and water. Stir until dissolved. Add cinnamon sticks and spice sachet. Bring mixture to a full rolling boil and cook for five minutes, stirring occasionally.

Turn off the heat and allow to steep for at least thirty minutes. (longer, if desired)

In the meantime, prepare four pint-sized jars (see notes) with lids in a hot water bath to sterilize the jars. Once steeped, bring mixture back to a full boil and cook for another few minutes. Turn off heat and remove the cinnamon sticks and sachet. Whisk in pumpkin* and vanilla until smooth. (Please see note regarding adding pumpkin!)

Remove jars, one at a time, from the hot water bath. Fill jar, leaving ¼ in. head space in the top. Wipe the rim clean with a damp cloth and place lid and ring on top. Turn ring just tight enough to secure it. Allow to sit undisturbed until the lid seals (lightly press the middle of the lid- if it pops back up, it isn’t sealed yet) and then tighten lid the rest of the way. Enjoy!

Makes 4 pints with approximately ½ cup left over.

NOTES-

*DO NOT be tempted to add the pumpkin while the mix is still boiling. If you do, the pumpkin will coagulate and you’ll end up with goopy, slimy “syrup” with a consistency somewhat like thick egg whites. (Just trust me- you’ll be glad you did.)

I like to use cinnamon sticks and whole cloves because I keep them on hand for other recipes. You can use 1 tablespoon ground cinnamon and ¼ tsp ground cloves instead; just add them to the spice sachet before you tie it off.

Don’t let making the spice sachet scare you! It’s actually very easy to do. You can also use a fine-mesh tea ball instead of cheesecloth. The end result will be darker golden brown syrup but the taste will be the same.

Don’t skip the step where you allow the mixture to steep.

Some jams/preserves/jelly/etc recipes require further processing by putting the jars into a pot of boiling water for additional cook time- this recipe is not one of them. Once the jars are sealed, you're done.