Pumpkin Spice Latte

Pumpkin spice latte is the kind of cozy treat that instantly makes you think of crisp mornings, warm sweaters, and the comforting flavors of fall. While coffee shops everywhere serve their version, making a homemade pumpkin spice latte is surprisingly simple—and honestly, even more delicious. The best part? You get to control the sweetness, the spices, and that creamy balance of pumpkin and espresso.

When it comes to fall latte recipes, this one easily tops the list. It’s not just another trendy autumn drink; it’s a cup that feels like home. The pumpkin brings a natural richness, while the cinnamon, nutmeg, and cloves give that warm spiced kick we all crave once the leaves start changing. Add in a touch of vanilla, and you’ve got a blend that’s smooth, fragrant, and just sweet enough to brighten your day.

This pumpkin spiced latte recipe isn’t just for mornings—it’s the kind of drink you’ll want to sip while curled up with a blanket in the evening, or even when hosting friends for a cozy fall get-together. It pairs beautifully with baked treats like pumpkin bread, apple muffins, or even a slice of pecan pie. And unlike the store-bought versions, this cup has real pumpkin purée, which makes it richer and more satisfying.

So, if you’ve been wanting to try your hand at pumpkin drinks that go beyond the ordinary, this latte is the perfect place to start. With just a few pantry staples and a little whisking, you’ll be sipping your own café-worthy creation in no time—without stepping out of your kitchen.

Why You’ll Love It

• It tastes like fall in a cup. With the perfect mix of pumpkin, espresso, and cozy spices, every sip feels like wrapping yourself in a soft blanket on a chilly morning.
• You control the sweetness. Unlike café versions that can be overly sugary, this homemade pumpkin spice latte lets you adjust the sugar or syrup to your liking—whether you want it lightly sweetened or indulgently rich.
• It uses real pumpkin. This isn’t just a flavored syrup drink. The addition of pumpkin purée gives it a creamy texture and adds extra depth that makes it taste wholesome and comforting.
• It’s budget-friendly. Skipping the coffee shop line means saving money while still enjoying a barista-level treat right at home.
• It’s endlessly customizable. Try it with oat milk, almond milk, or whole milk, top it with whipped cream or a dusting of cinnamon, or even make it iced—the options are all yours.

Ingredient List

For the Pumpkin Spice Latte:

• 2 cups milk (dairy or non-dairy)
• 2 tablespoons pumpkin purée
• 1–2 tablespoons sugar (or maple syrup, to taste)
• ½ teaspoon pumpkin pie spice (plus more for topping)
• ½ teaspoon vanilla extract
• ½ cup strong coffee or 2 shots of espresso
• Whipped cream, for topping (optional but recommended)

Ingredient Notes

• Pumpkin puree – Don’t skip this! It’s what makes this a real pumpkin spice latte and not just a spiced coffee. I always keep a can of Libby’s pumpkin purée in my pantry during fall—it’s smooth and never watery.
• Pumpkin pie spice – The heart of all autumn drinks! A mix of cinnamon, nutmeg, cloves, and ginger. If you don’t have it, you can blend your own at home.
• Sweetener – Sugar works perfectly, but I personally love using maple syrup for a richer, slightly caramel flavor.
• Milk – Whole milk makes it extra creamy, but almond, oat, or soy milk are amazing if you want a dairy-free version. Oat milk, especially, gives that café-style foam.
• Coffee or espresso – A strong base is key. If you don’t have an espresso machine, brew extra-strong coffee—you’ll still get that bold, cozy kick.

Kitchen Equipment Needed

• Small saucepan – To warm up the milk, pumpkin, and spices together. (I like using a nonstick one so nothing sticks to the bottom.)
• Whisk – Helps blend the pumpkin purée smoothly into the milk and keeps it from clumping.
• Coffee maker or espresso machine – For brewing that strong coffee base. (I love my French press when I want something bold without fuss.)
• Measuring spoons + cups – Because the right spice balance really makes a difference.
• Mug – A big cozy one, because let’s be honest… no one wants a tiny pumpkin spice latte.
• Optional: Milk frother – Adds that dreamy, café-style foam on top. (I swear by my handheld frother—it’s cheap and makes me feel fancy every time.)

Instructions

Step 1 — Brew the coffee (your flavor base)

1. Measure and brew: make ½ cup very strong coffee or pull 2 shots of espresso.
2. Set it aside in your favorite big mug so it’s ready when the milk is done.

Pro tip: If you don’t have an espresso machine, brew extra-strong coffee (use about 1.5–2× the usual grounds). A dark roast stands up best to milk and pumpkin flavors.

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Step 2 — Make the pumpkin spice base (where the magic happens)

1. In a small saucepan, combine 2 tablespoons pumpkin purée, 1–2 tablespoons sugar or maple syrup (to taste), and ½ teaspoon pumpkin pie spice.
2. Warm over low–medium heat, whisking constantly until the mixture is smooth and fragrant — about 1–2 minutes.
3. Let it gently simmer for 30–45 seconds to meld the flavors, then remove from heat.

Pro tip: Whisk continuously to prevent lumps and to help the pumpkin purée disperse evenly. Also — don’t use pumpkin pie filling (that’s already sweetened and spiced); use pure pumpkin purée.

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Step 3 — Heat and combine the milk (creamy, not boiled)

1. Add 2 cups milk (or your chosen non-dairy milk) to the saucepan with the pumpkin mixture.
2. Warm over medium-low, whisking to combine the pumpkin base into the milk until it’s steaming and slightly thickened — about 3–4 minutes.
3. Remove from heat just before it starts to boil.

Pro tip: Aim for a serving temperature around 140–150°F (60–65°C) if you have a thermometer — hot and cozy, but not scalded. Overheating flattens the sweetness and makes dairy taste “cooked.”

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Step 4 — Froth or whisk for café-style texture (optional but lovely)

1. If you have a milk frother: froth the warm pumpkin milk until you have a velvety foam.
2. No frother? Use a whisk — whisk vigorously for 20–30 seconds until frothy — or pour the warm milk into a jar, screw the lid, and shake hard for 30 seconds; remove lid and microwave 10–15 seconds to stabilize the foam.
3. Spoon or pour the foam off to top your latte as desired.

Pro tip: Oat milk tends to produce a thicker, creamier foam for dairy-free lattes. If you love that café texture, try oat or whole milk.

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Step 5 — Assemble the pumpkin spiced latte (easy layering)

1. Pour the hot coffee or espresso into your mug.
2. Slowly pour the pumpkin-spiced milk into the mug, holding back foam with a spoon.
3. Spoon the foam on top. Finish with a dollop of whipped cream (optional) and a light dusting of pumpkin pie spice or cinnamon.

Pro tip: Pour the milk slowly and close to the surface for better mixing and a nicer top layer — it feels a little barista-y and it’s satisfying.

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Step 6 — Customize, taste, and enjoy (make it yours)

1. Taste and adjust sweetness with a splash more maple syrup or a quick sprinkle of sugar.
2. Try variations: a dash of vanilla syrup, a drizzle of caramel, or a tiny pinch of sea salt for a salted-caramel twist.
3. Serve with a cinnamon stick or a biscotti for a cozy pairing.

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Step 7 — Make an iced version (pumpkin drinks for warm days)

1. Combine the pumpkin purée, sweetener, and pumpkin pie spice in a small jar; stir until smooth.
2. Add cold milk and shake or stir to combine.
3. Pour over a glass filled with ice and add ½ cup strong chilled coffee or cold-brew. Top with a scoop of chilled foam or whipped cream and a sprinkle of spice.

Tips and Tricks for Success

• Use pure pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which can throw off the flavor balance.
• Don’t let the milk boil. Gently steaming keeps it creamy and prevents that “scalded” taste.
• Whisk well when heating. This keeps the pumpkin smooth and the spices from clumping at the bottom.
• Adjust sweetness last. Taste before adding extra sugar or syrup—sometimes the spices make it feel sweeter than it is.
• Top it like a café. A swirl of whipped cream and a light dusting of cinnamon make it feel extra special without much effort.

Ingredient Substitutions and Variations

• Milk alternatives: Swap whole milk for oat, almond, or soy milk. Oat milk gives the creamiest texture.
• Sweeteners: Replace sugar with maple syrup, honey, agave, or even a sugar-free sweetener like stevia.
• Coffee base: Use cold brew for a smoother flavor, instant espresso powder for convenience, or even decaf if you want it cozy but caffeine-free.
• Spices: No pumpkin pie spice? Use a blend of ½ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp cloves, and ⅛ tsp ginger.
• Flavor twists: Add a splash of caramel syrup, a drop of almond extract, or even a pinch of chai spice for a fun seasonal twist.
• Iced version: Make it refreshing by serving over ice with cold milk and chilled coffee or espresso.

Serving Suggestions

• With a sweet treat: I love pairing my homemade pumpkin spice latte with a slice of warm pumpkin bread or banana bread—it’s a double dose of cozy.
• With breakfast: Serve alongside cinnamon pancakes, waffles, or a buttery croissant for the ultimate fall morning.
• With something savory: Balance the sweetness by enjoying it with a breakfast sandwich or an egg and cheese wrap.
• As an afternoon pick-me-up: Make a smaller cup and sip it with biscotti or shortbread while working or reading.
• For guests: Whip up a batch in a large saucepan and serve in big mugs topped with whipped cream and a cinnamon stick—it feels festive and welcoming.

Storage and Reheating Instructions

• Store the pumpkin milk base: Keep the pumpkin + spice + sweetener mixture (before adding coffee) in a sealed jar in the fridge for up to 4–5 days.
• Reheat gently: Warm the pumpkin milk base on the stove over low heat, whisking well before adding fresh coffee or espresso.
• Microwave option: Heat in 30-second bursts, whisking or stirring in between to keep it smooth.
• For iced lattes: Store the pumpkin base cold in the fridge, then just shake it with chilled milk and pour over iced coffee whenever you want.
• Avoid storing whipped cream topping: Always add fresh whipped cream and spice dusting right before serving—it keeps the latte looking and tasting its best.

Frequently Asked Questions

Can I make this latte without coffee?

Yes! Just skip the coffee and make it with steamed milk only—it turns into a cozy pumpkin spice steamer, perfect for kids or anyone avoiding caffeine.

Can I use pumpkin pie filling instead of pumpkin purée?

I don’t recommend it. Pumpkin pie filling is already sweetened and spiced, which can make the drink too sweet and overpowering. Stick with pure pumpkin purée for the best flavor.

How can I make this latte vegan?

Easy! Use a plant-based milk like oat, almond, or soy, and top with coconut whipped cream. Maple syrup makes a perfect vegan sweetener too.

How do I make it stronger?

Add an extra shot of espresso or brew your coffee a little bolder. The milk and pumpkin balance out the intensity, so it won’t be too overpowering.

Can I prep this ahead of time?

Yes—you can make the pumpkin spice milk base in advance and store it in the fridge for 4–5 days. Just reheat and add coffee when you’re ready for a cup.

What if I don’t have pumpkin pie spice?

No worries! Mix cinnamon, nutmeg, cloves, and a pinch of ginger—you’ll get the same cozy autumn flavor.

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Did you try this homemade pumpkin spice latte recipe? Let me know in the comments how it turned out! I’d love to hear if you enjoyed it as much as I do. Don’t forget to share this recipe with a friend who loves pumpkin drinks as much as you do!