sugar-free homemade pumpkin spice latte syrup

I was driving through Starbucks the other day grumbling to myself that they didn’t have sugar-free Pumpkin Spice Sauce for their famous fall lattes.

I have no problem indulging every once in a while,  but I would be much happier if there was a sugar-free option for guilt-free treats a little more often!

And then I realized that I could just make my own.  Why did it take me so long to figure that out?!

Sugar-Free Homemade Pumpkin Spice Latte Syrup | Sweet Anna's

Yum, yum and YUM.  I am so in homemade Pumpkin Spice Latte heaven!

If you’d prefer…  here is my recipe for original (sugar-full!) homemade Starbucks Pumpkin Spice Latte Syrup!

sugar-free homemade pumpkin spice latte syrup


  • 1/2 cup xylitol
  • 1/2 cup water
  • pinch of salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup pumpkin purée


In a small saucepan, heat the xylitol, water and salt over medium heat, stirring occasionally until the xylitol is all melted and clear.

Whisk in the rest of the ingredients until smooth and simmer for about 10-15 minutes, stirring occasionally, until the sauce has thickened a bit.

Let cool completely and store in an airtight container in the fridge for up to 1 week!


THMers (Trim Healthy Mamas!) this is plan friendly!  FP, S or E, depending on what you add to your coffee…  I like a big cup of hot coffee with a splash of heavy cream!

If you like a lot of almond milk in your coffee, then that would make this an E drink.  If you take it black with a bit of this syrup, it’s an FP!  Mmm!

Pumpkin lovers unite!

Oh, and I just have to share my sweet little hand-stamped antique coffee spoon with you!

jessica n designs spoon

It is from one of my favorites…  Jessica N Designs!  (This is not a sponsored post, I just love this spoon and want to share it with you!!)


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  • Twila

    How much of this do you add to your coffee?

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  • GordonKimberly Gallaway

    Ok now make in chocolate and coconut and I will be set :)

  • Craig Pickin

    Great recipe, tastes so good and without the sugar guilt or buzz for that matter! I found this posted by a Starbucks barista on the question of how much syrup, though how thick your syrup is will affect this a little:

    “Tall (12 fl. oz.): 0.75 fl. oz. (three pumps)
    Grande (16 fl. oz.): 1.00 fl. oz. (four pumps)
    Venti (24 fl. oz.): 1.50 fl. oz. (six pumps)
    Trenta: (31 fl. oz.): 1.75 fl. oz. (seven pumps)”

    A note on the pumkin purée… If you make your own, make sure it is REALLY smooth or you’ll end up with bits in your coffee! :)

  • Kristi Johnson Zakrzewski

    Trying this now! Thank you for the great idea Anna! Thanks Craig for the amounts!

  • Dawn Sanford

    Would this work with THM stevia and would it still needed to be heated on the stove or could it just be blended?

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