Homemade Pumpkin Spice Syrup

So the temp is going to the 40's tonight, and I have been hit by the fall bug.  I made this immediately after seeing Shawnda's post.  Fall is about pumpkin.  Today I made pumpkin yeast rolls, pumpkin pancakes, and this.

And that was just one can of pumpkin!!!  It's really delicious.  I can't wait for morning to have it again!

Adapted from Confessions of a foodie bride


For the pumpkin spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 Tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin


To make the syrup: Heat sugar and water in a small pot over medium heat until the mixture is completely clear, or microwave for 2 minutes and stir until clear.
Whisk in the remaining ingredients off heat.
Allow mixture to cool for 10-15 minutes.
Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle.
Keep syrup in the fridge, for longer life.

Add to coffee for your own homemade pumpkin spice coffee!