This homemade pumpkin spice latte recipe uses real pumpkin, coffee, and the perfect blend of fall spices. Delicious, easy, and much better than store-bought!
When Fall hits, we rush to our local coffee shop and order a pumpkin spice latte. We love them so much that we decided to try making them at home, and I am so happy that we did!
This homemade pumpkin spice latte recipe is easy, and I bet you have most, if not everything, you need to make one at home right now. Bonus, you will be sipping a latte in under 10 minutes! Be sure to check out some more of our favorite pumpkin recipes, like our pumpkin scones (also inspired by Starbucks) and these incredible pumpkin cupcakes!
Key Ingredients
- Coffee or Espresso: I love a stronger espresso in this latte, but you can substitute it with strong coffee. For a hot drink, use hot coffee and warmed milk, or use chilled espresso or cold brew coffee for an iced latte.
- Milk or Non-Dairy Milk: Use whatever you love! I’m a big fan of oat milk lattes, so I use homemade oat milk, but any milk (dairy or non-dairy) will work.
- Pumpkin: I use pumpkin puree for an authentic pumpkin flavor. You can use canned pumpkin or homemade pumpkin puree (and if you make your own, you get to roast the pumpkin seeds, too!). If you’d like a stronger pumpkin flavor, try reducing the puree beforehand or substituting it with pumpkin butter. I’ve shared tips below the recipe!
- Pumpkin Pie Spice: I use my homemade pumpkin pie spice, but you can use store-bought if you already have one. If not, my homemade blend combines spices you probably already have in your spice cabinet. Plus, you’ll have it ready if you ever want to make homemade pumpkin pie!
- Vanilla: A splash of vanilla extract makes this latte so delicious. It works so well with the pumpkin pie spice and pumpkin!
- Sweetener: Use your favorite sweetener! I’ve used plain sugar in the past, but now I love using maple syrup for extra flavor. Brown sugar is another delicious option.
- Whipped Cream (Optional): A spoonful of whipped cream is the perfect topping for this PSL. You can use my whipped cream recipe or try this coconut whipped cream if you’re dairy-free.
Find the full recipe with measurements below.
How to Make the Best Homemade Pumpkin Spice Latte
Tip 1: Warm ingredients gently. Heat the milk, pumpkin puree, sugar, pumpkin pie spices, and vanilla extract on the stove over medium heat. Slowly heating the mixture prevents scolding the milk but helps the sugar to melt.
Tip 2: Use strong coffee: Coffee shops use espresso, a bit stronger than typical brewed coffee at home. I use home-brewed espresso or add extra coffee grinds to my regular brew when making lattes.
Tip 3: For even more pumpkin flavor: If you want a more intense pumpkin flavor, try reducing the pumpkin puree before adding it to the milk mixture. Simmer the puree until it’s reduced by about one-third to concentrate the flavor. You can do this in advance and store the concentrated puree in your refrigerator for your next latte craving! Or try our maple pumpkin butter instead.
The Best Pumpkin Spice Latte
- PREP
- COOK
- TOTAL
Make the popular coffee house pumpkin spice latte at home. Canned or homemade pumpkin puree both work well in this recipe. Here’s our recipe for making pumpkin puree from scratch.
Watch Us Make the Recipe
You Will Need
½ cup strong hot coffee or 2 shots espresso
2 cups milk of choice, dairy or non-dairy
2 tablespoons pumpkin puree, or more to taste
1 tablespoon sugar or maple syrup, or more to taste
1 tablespoon vanilla extract
½ teaspoon pumpkin pie spice, plus more for serving
Whipped cream, optional for serving
Directions
1Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Slowly heat the milk until hot, but do not boil.
2Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee or espresso. Taste and adjust with more sugar or spices.
3Divide the mixture between two mugs.
4Top with whipped cream and a sprinkle of pumpkin pie spice.
Adam and Joanne's Tips
- Stronger pumpkin flavor: Over the years, some readers have noted that they would like the pumpkin to be more prominent in the latte. To do this, add 6 tablespoons of pumpkin puree to a small saucepan and heat over medium heat. Cook, stirring often, until the puree reduces by ⅓ to ½. Watch for burning. Use as much of the reduced puree as you need to achieve the pumpkin flavor you enjoy. Alternatively, use pumpkin butter, see below.
- Pumpkin butter: Use pumpkin butter for a more prominent pumpkin flavor and a bit more sweetness (here’s our maple pumpkin butter). Since pumpkin butter already has some sugar added, you may need to adjust the sugar/maple syrup in the latte.
- Whipped cream: Here’s my whipped cream recipe or my favorite dairy-free topping, vegan coconut whipped cream.
- The nutrition facts provided below are estimates. We assumed 2% milk and 1 tablespoon of sugar.
Excellent. First time I made it this afternoon. I’ll have one every day
First time making a pumpkin latte. Trying to cut back on sugar, so I made decaf coffee, used half almond milk and half 2% milk. I also used brown sugar Stevia. Instead of using a pot, I put the milk mixture in the microwave watching closely. Once all combined I used a frother and divided into 2 mugs. I am going to put the 2nd mug in the frig for another time. I live alone. My experiment. Maybe serve on ice. I used canned pumpkin but next time I will use more. The drink was delightful and easy. Thank you.
I served this today for a coffee klatch and it’s a winner! We loved it. We settled on 2 Tblsp. of sugar as our perfect amount of sweetener, but otherwise followed to a tee. I think it would be SO adapable for folks who want less milk and more coffee in their mug. Thanks so much!
I added a 1oz of Zacapa rum, sooo good for the holidays.
I made the Pumpkin Spice Latte recipe and my son has great praises. Oh, I do too!
I tried this pumpkin spice latte recipe and it turned out amazing! The real pumpkin makes such a difference. I added a bit more cinnamon for an extra kick. Definitely going to make this again!
I just made this pumpkin spice latte and it turned out amazing! The real pumpkin makes such a difference. I added a bit more cinnamon than the recipe called for and it was perfect. Definitely going to make this again!
It’s a good coffee drink with a bit of sugar instead of my usual black coffee.
This recipe was really delicious with the caviat of adding more pumpkin puree and homemade whipped cream to it!
I used honey in place of the sugar/maple syrup. I have an espresso machine with a steam wand, so used that to heat up the ingredients. Simple and tasted fabulous. I will make this again and again. Thanks for the recipe.
Great recipe! No bitter taste like I’ve found in other recipes. Also glad real pumpkin is used.
So good I love it when I tasted it foot the first time my mouth watered 10/10
so good don’t know what to say
Simple, easy and delicious! I think next time I would do more pumpkin, to give it more of a pumpkin taste other than that, I would definitely make this again!
My absolute favorite 🙂 Been making this recipe for a couple of years now!!
Absolutely superb!
I followed the instructions but with a few additions. I added a beaten egg yolk with a little coconut sugar to the hot mixture (the way I do for my homemade French vanilla ice cream base) for added richness. I used half grass-fed whole milk, half Elmhurst cashew milk. Loved this recipe.
I really enjoyed this! Didn’t have whipped cream but it still hit the spot and I iced knowing exactly what was in it!! Made as directed!
I was craving something pumpkin as August comes to an end and this hit the spot! I made it iced, so I just made an extra strong brew of coffee so it wouldn’t be watered down in the end. If you want a more pumpkin flavor, I say half of completely omit the vanilla. I tried it both ways and I personally like it without the vanilla.
Easy, fast, tasty. Save your money and use this recipe! I used sugar substitute and soy milk. I have not been to Starbucks since!
I’m leaving review again to add my experience w getting stronger pumpkin taste. Today I added 3T pumpkin purer instead of 2 and it tasted too much like canned pumpkin. Author talled about cooking pumpkin down but I didn’t want to do all that. I found just adding more sugar did the trick w a little more spice. You can also add vanilla sugar. I use light to medium strength coffee so a dark roast may need more of everything in it. Bottom line, delicious recipe!! I used instant milk for the milk but have used almond milk too.
5 out 5
This is the first time making haomemade pumpkin spice latte. So easy and delicious. I will definitely try this again.
Hi there, we are so happy you gave our recipe a try. Thanks for coming back and letting us know.
This recipe is really good. To make it iced just use one cup of coffee chilled in the fridge and one cup of milk, and add ice of course. The only thing I did differently was add a tsp of molasses which I highly recommend. It intensified all of the flavors and gave it a delicious brown sugar flavor.
My sister from Calgary Alberta loves homemade pumpkin spice lattes that her daughter makes from scratch. I sent her off in fashion this morning with this yummy pumpkin spice latte recipe that did not fail even though I didn’t have pumpkin from scratch or Pumpkin Pie spice. I threw in some various spices like cloves, Vietnamese cinnamon, ginger and all spice to the mix and it came out delicious. I used my milk frother to make my foam of 1/2 and 1/2 with a few shakes of vanilla bean powder. So YUMMY 😋
So delicious!!!! I made it with whole-fat milk and 1 tbs of sugar. I love that we can play with the ingredients! I will definitely make this every day that I can 🙂 Thank you for this recipe!!!!
You are very welcome! We are thrilled that you love it 🙂
I modified it but 5 stars all the way for the base recipe!!!
This was so tastie. I reduced the pumpkin purée as suggested but used one shot espresso (I like very milky low espresso content lattes) in about 18oz of steamed Darigold (THE CREAMIEST) whole milk. Cut the sugar down a bit bc I don’t usually like sugar at all in my lattes (the darigold has a natural sweetness, I get it in the cases if single use bottles…it stays fresh for months and months!!). Anyway, thank you so much for this recipe and boo to all the people who make a million edits to the recipe and then leave 3 stars…like at that point it’s your own recipe so you rating yourself 😂
I just made this today to use up the last dregs of pumpkin — DELICIOUS. I used skim milk, though I think I’ll try almond milk next time to see if the DF tastes as good.
Loved this recipe so much! Made it today 🙂
So glad you loved it 🙂
Can I use plain pumpkin in the can?
Yep!
I was in the mood for a pumpkin spice latte this morning and happen to come across your recipe while I was browsing your website the other night. I halved the recipe and used my milk frother to make the warmed milk mixture a little bit more fluffy. Such a perfect blend of flavors and not too sweet! Thank you so much!
Thanks for the recipe! As a former barista, I can never go back to drip coffee. I’ve been trying to find a healthier way to make pumpkin spice without using a syrup loaded with artificial everything. One thing I’d like to add is espresso isn’t just strong coffee. The whole brewing process is completely different, as well as the quantity. Espresso is brewed with high pressure through tightly packed, finely ground coffee beans to get a small amount of bold espresso. Technically, it’s actually less caffeine in total than a normal coffee due to the fast brewing process. Better flavour, too. I recommend trying freshly roasted beans from a small roastery and grind them yourself. You’ll never go back to grocery store coffee!
Loved this so much, I used silk milk, a little 0 sugar vanilla creamer, maple syrup and then followed the recipe and it was super good. Topped with fat free cool whip it makes for a great treat!!
Wow!!! Loved this recipe!! I’ve tried other recipes but this is the smoothest, creamiest and best tasting one. I used almond milk and Folgers light toast coffee. The vanilla really helps! I also used 3T sugar.Thank you!
I have acid reflux and need to stay away from coffee as much as possible so I substituted chicory. Enjoy your healthy recipes, especially the turkey meatloaf!
Interested in your comment about chicory. Inulin, a healthy gut product, is made from chicory. I was wondering where you get your chicory and how does it compare with coffee? Thanks.
This is actually Very Good. I used 3 tablespoons of pumpkin and 2 tablespoons of sugar. I made homemade whipped cream just for this recipe and I was definitely Not disappointed. I will be making these at home from now on. Thank You for the delicious recipe.