Best Sugar Free Pumpkin Syrup: Jordan’s Skinny Mixes Syrups Sugar Free Pumpkin Spice Coffee Syrup

What says autumn more than a cup of pumpkin spice coffee? If you prefer your own coffee blend, a great way to add pumpkin spice taste is with syrup or sauce (the latter is better for lattes).

Of course, pumpkin spice syrup has other uses, from baking to cocktails.

To find the best-tasting options, we did a blind taste test with pumpkin spice coffee aficionados. We tried both regular and sugar-free options, as well as thicker pumpkin spice syrups (which are marketed as sauce).

For the best sugar-free pumpkin spice syrup, the winners was Jordan’s Skinny Mix. And this syrup not only tasted good, it was also easy on the wallet.

Here’s more:

What We Liked

• Good flavor, no guilt!

• GMO free.

• Made in the USA.

• Sweetened by sucralose (otherwise known as Splenda).

• Dairy free.

• Zero calories, sugar or carbs.

• A little goes a long way!

What Needs Work

• Clove flavor notes a bit strong for some of our taste testers. Yes, this syrup is more pumpkin spice than pumpkin flavor. Most folks liked that, but there were dissenters who said it had an aftertaste and was too sweet.

Best Pumpkin Spice For Lattes: Torani Puremade Sauce, Pumpkin Pie Flavor

Pumpkin spice lattes do better with thicker ingredients—they simply blend better with milk. So while you can use pumpkin spice syrup in a latte, our taste testers said the thicker Torani Puremade Pumpkin Pie Flavor sauce added a bit more oomph to the flavor.

(Yes, we know, the ingredients are much the same . . . and a sauce is just a thicker syrup. But we’ll stay with Torani’s naming convention to avoid confusion).

What We Liked

• Nice consistency.

• More pumpkin flavor, less spice.

• Also great for baking  . . . such as a drizzle over pumpkin pie cheesecake (yum!).

What Needs Work

• Allergy alert: dairy, corn syrup.

• Pricey.

• Sometimes didn’t dissolve well, depending on the coffee drink recipe.

• 21 grams of sugar per serving. Yes, this is very sweet.

• Contains preservatives.

Best Natural Pumpkin Syrup: Torani Puremade Syrup, Pumpkin Spice

Torani is the famous Italian-brand of flavored syrups and their regular pumpkin spice syrup is a best seller. But many folks don’t realize that Torani also makes a “natural” version of their famous pumpkin spice syrup sold under the Torani Puremade moniker.

Puremade syrups have no artificial colors or flavors. And in a blind taste test, our testers actually preferred the Puremade natural version to the regular Torani pumpkin spice syrup. Here’s more:

What We Liked

• Tops in taste among the regular pumpkin spice (NOT sugar-free) syrups we tested.

 Made with cane sugar.

• No artificial flavors.

• No artificial colors.

• No preservatives.

What Needs Work

• More spice than pumpkin flavor. 

• Has 24 grams of added sugar (100 calories) per two tablespoon serving.

Best Travel Pumpkin Syrup: NuNaturals Flavored Sugar-Free Pourable Syrup Pumpkin Spice

We know pumpkin spice coffee enthusiasts like to take their pumpkin spice show on the road—but there are few options that are both yummy and portable. Good news: NuNaturals Flavored Sugar-Free Pourable Syrup Pumpkin Spice not only won over our taste testers, but also comes in a handy travel-ready package. Here’s more:

What We Liked

• Great aroma.

• Nice flavor without any sugar.

• Sweetened with Stevia.

• Pumpkin spice blend includes cinnamon, ginger, nutmeg, allspice and clove flavor notes.

• No GMO’s.

• Gluten free.

• Resealable pouches are great for road trips.

What Needs Work

• Pricey.

• Somewhat more watery than other syrups we tested.

Recipe: Pumpkin Pie Latte

pumpkin latte

Here’s a recipe from Torani for their famous pumpkin pie latte.


2 tbsp (1 oz) Torani Pumpkin Pie Syrup

1 cup (8oz) milk

2 shots espresso*


• Steam milk and Torani together.

• Pour heated, flavored milk into a tall glass and add brewed espresso*.

• Spoon a thin layer of foamed milk over beverage.

*If needed, 1/2 cup strong brewed coffee can be substituted for 2 shots espresso.

Recipe and photo credit: Torani

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