Happy Official Fall! 
Happy fall, friends! Tuesday officially marked the first day of fall, which means I finally have an excuse to fully embrace all things cozy, spiced, and pumpkin. (As if I really needed one, my house already has all the fall decor out!)
Of course, here in the South, the weather hasn’t quite gotten the fall memo yet. We’re officially in fall while the temperatures outside are still saying summer, which is exactly why I made this pumpkin spice coffee syrup recipe to be just as delicious iced as it is hot.
And since we’re officially in the season, I knew my free recipe this month had to involve one of fall’s most iconic flavors: pumpkin spice!
I was actually first introduced to the pumpkin spice latte back in high school, over a decade ago now, which feels slightly painful to type. I immediately loved it, just like so many of us did. This was back before there was pumpkin spice everything, if you can even imagine such a time!
These days, I love being able to recreate those same cozy flavors at home with ingredients that work for the way I eat now.
This homemade SCD Pumpkin Spice Coffee Syrup combines real pumpkin purée, honey, cinnamon, nutmeg, and cloves into an easy syrup that you can blend with freshly brewed coffee and your favorite SCD-friendly nut milk. The blender brings everything together while giving the milk that light, frothy texture that makes your everyday coffee feel just a little more special.
Make it hot for a cozy morning at home or pour it over ice when fall has technically arrived but the Southern weather disagrees. Either way, we’re calling it fall!
Why You’ll Love It
This pumpkin spice coffee has all those warm, nostalgic fall flavors without refined sugar or a long list of ingredients. The real pumpkin adds a subtle pumpkin flavor and a little body, while cinnamon, nutmeg, and cloves bring that unmistakable pumpkin-spice warmth.
Even better, one batch of syrup makes four coffees, so you can make it once and keep the rest in the refrigerator for an easy PSL-inspired treat throughout the week.
And because this is my free recipe of the month, everyone gets to join me for a little pumpkin spice season! 
Notes & Substitutions
Pumpkin purée vs. pumpkin pie filling: Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling typically contains added sweeteners and spices, while plain pumpkin is just that.
Adjust the pumpkin flavor: I designed this recipe to make four servings, which gives the finished coffee a subtle pumpkin flavor that I think works beautifully with the cinnamon, nutmeg, and cloves. If you prefer a stronger pumpkin flavor, simply divide the batch into three servings instead of four and add a little more syrup to each coffee.
Nut milk: I personally love using Elmhurst Unsweetened Almond Milk here. It has a simple ingredient list and works for SCD, and it blends up beautifully with the coffee and pumpkin syrup. This isn’t sponsored or affiliated, I genuinely just like it! You can substitute another SCD or mSCD compliant nut milk that works for you.
Hot or iced: For a hot pumpkin spice coffee, blend the syrup with hot coffee and almond milk until creamy and frothy. For an iced version, let your coffee cool first, blend everything together, and pour over ice.
Don’t skip the blender: Blending isn’t just about giving your PSL that coffee shop worthy frothy top! It helps emulsify the pumpkin purée and almond milk evenly into the coffee for a smoother, more cohesive drink.
Storage: Store leftover pumpkin spice syrup in an airtight container or jar in the refrigerator for up to one week. The mixture may naturally separate as it sits, so give it a good stir or shake before using.
More Pumpkin Spice Favorites
If today’s recipe has you officially in the mood for pumpkin spice season, there’s plenty more where that came from! Here are a few more cozy pumpkin favorites from my kitchen to enjoy all fall long:
Dairy-Free Pumpkin Spice Coffee Creamer: An easy way to add a little fall flavor to your everyday cup of coffee.
Pumpkin Spice Cookies with Vanilla Icing: Soft, warmly spiced cookies finished with a sweet vanilla icing.
SCD Pumpkin Spice Latte: My homemade take on the fall coffee-shop classic!
Pumpkin Pecan Muffins with Glaze: Pumpkin muffins filled with warm fall spices and pecans, then finished with a glaze.
Dairy-Free Pumpkin Cheesecake: A creamy, seasonal dessert packed with pumpkin flavor without the dairy.
Pumpkin Loaf with Vanilla Icing: A cozy pumpkin loaf topped with vanilla icing that’s perfect alongside your morning coffee or as a fall dessert.
Whether you’re looking for breakfast, dessert, or another pumpkin-filled coffee, hopefully there’s a little something here to help you make the most of pumpkin season.
A Free Recipe for You
Today’s SCD Pumpkin Spice Coffee Syrup is completely free, so keep scrolling for the full recipe! You can also subscribe for free to have new posts and recipes delivered straight to your inbox, or become a paid subscriber for $5/month or $50/year to unlock my exclusive recipes, Kitchen Companions, kitchen tips, and full paid archive.
Now, let’s make some pumpkin spice coffee!
Easy SCD Pumpkin Spice Coffee Syrup (Refined Sugar-Free)
Serves 4
Prep: 5 min
Total: 5 min
Ingredients:
Pumpkin Spice Syrup
- ½ cup honey
- ½ cup water
- ¼ cup pumpkin purée
- ¾ tsp. ground cinnamon
- ⅜ tsp. ground nutmeg
- ⅛ tsp. ground cloves
For Each Pumpkin Spice Coffee
- ¼ of the prepared pumpkin spice syrup, approximately ¼ cup
- 8 oz. freshly brewed hot coffee
- 4 oz. unsweetened SCD-compliant almond milk or nut milk of choice
Stovetop Instructions
- Add the honey and water to a small saucepan over medium heat. Whisk together until well combined.
- Heat the mixture just until it comes to a boil, then immediately remove the saucepan from the heat. There is no need to continue boiling or reduce the mixture.
- Add pumpkin purée, cinnamon, nutmeg, and cloves to a blender and carefully add honey syrup. Blend until smooth and completely incorporated.
Quick Microwave Hack
Add the honey and water to a microwave-safe bowl and microwave for 2 minutes. Carefully remove the bowl from the microwave and whisk thoroughly until the honey and water are completely incorporated.
Add pumpkin purée, cinnamon, nutmeg, and cloves to a blender and carefully add honey syrup. Blend all ingredients until smooth and completely incorporated.
For Each Pumpkin Spice Coffee
- About 3 oz. (6 Tbsp.) pumpkin spice syrup
- 8 oz. freshly brewed hot or cold coffee
- 4 oz. unsweetened SCD-compliant almond milk or nut milk of choice
Add the pumpkin spice syrup, hot coffee, and almond milk to a blender. Carefully blend until completely incorporated and frothy. Pour into your favorite mug and finish with a sprinkle of cinnamon or pumpkin spice, if desired. Serve immediately and enjoy!
Nutrition Facts: ¼ of syrup recipe (approximately 3 oz/6 Tbsp)
Calories- 140
Carbs- 37.8 g
Fat- 0.2 g
Protein- 0.4 g