This is the BEST homemade pumpkin spice latte that tastes just like the coffee shop version, except it’s healthier and cheaper. Just like my famous homemade chai tea latte, this recipe is made with simple ingredients that you’ll easy find at home (coffee, real pumpkin puree, and dairy or non-dairy milk). A delicious latte can be made in under 5 minutes without an espresso machine or special tools!

Hands holding a white mug filled with a pumpkin spice latte.

The Original Pumpkin Spice Latte

Starbucks started making this famous drink back in 2003. And since this time, Starbucks fans wait for the arrival of the PSL season each year–it’s the symbolic start of Fall. According to the Starbucks website, here are the ingredients used to make the famous pumpkin spice latte…

Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2 Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Brewed Espresso, Whipped Cream [Cream (Cream, Mono And Diglycerides, Carageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents]

Here are a few of the reasons why I recommend avoiding the coffee shop version as a regular drink of choice:

  • Natural flavors: A mystery ingredient that can be made up of many different secret ingredients.
  • Loads of sugar: One pumpkin spice latte, according to Starbucks, contains over 50 grams of sugar (in a 16 ounce drink). That’s A LOT, especially if you’re indulging in this seasonal latte on a daily basis.
  • Expensive: Have you priced out this cozy drink from a coffee shop lately? About $6! That’s a lot for a cup of coffee. By Making your own pumpkin spice lattes, you’ll save a ton of money, while also avoiding all the sugar.

What Readers Say:

“This recipe turned out perfect!! I’m drinking it right now and I’m enjoying ever sip of it.”

CHRISSY
Pumpkin latte ingredients: pumpkin puree, maple syrup, coffee, vanilla extract, pumpkin pie spice,and milk.

Ingredients Needed

  • 1/2 cup brewed coffee or 2 espresso shots
  • 1-3 tablespoons maple syrup
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • Brewed Coffee: Brew 1/2 a cup of your favorite hot coffee, or make 2 espresso shots. Or use cold brew coffee and serve this latte cold, over ice.
  • Milk: Any kind of milk: whole milk, skim milk, coconut milk, cashew milk, oat milk, or almond milk. Read about the healthiest dairy options here.
  • Pumpkin Puree: Canned pumpkin puree is perfect; just make sure the only ingredient is pumpkin. You’ll only need a few tablespoons, so toss the rest in a smoothie or save for a future pumpkin spice latte (trust me, you’ll want to make this again and the puree will keep in the fridge for about a week). You could also use butternut squash puree or sweet potato puree. Do not use pumpkin pie filling.
  • Maple Syrup: Most of us are accustomed to the sweet taste of a Starbucks pumpkin spice latte. That’s no surprise since the OG (original) contains 50 grams of SUGAR! In this homemade latte, you’re going to use just a touch of maple syrup for a classic fall flavor.
  • Vanilla Extract: Just a touch for flavor. Go with the real deal; not imitation.
  • Pumpkin Pie Spice: Pumpkin puree is flavorless so the real flavor comes from this ingredient. You can make your own pumpkin pie spice blend or buy a pre-mixed pumpkin pie spice from the spice section in the grocery store. This spice is also delicious to add to pumpkin einkorn muffins or almond flour pumpkin bread.

Ingredient Swaps

  • Non-Dairy Milk: Make this latte without dairy by using an unsweetened non-dairy milk: oat, almond, cashew, or coconut milk all work well. Use a milk that will froth well. Any milk that’s very watery (skim/reduced fat) doesn’t usually froth the best, so using a full-fat milk is the best choice.
  • Espresso: Instead of using 1/2 cup of brewed coffee, use 2 shots of espresso if you have an espresso machine at home.
  • Sweetener: Instead of maple syrup, which adds a lovely fall flavor, use honey, stevia drops, or even brown sugar instead.
  • Cold Brew: Traditional pumpkin spice lattes are served hot. But if you’d like an iced latte, use cold brew or chilled coffee instead of hot coffee. You’ll also want to make the pumpkin-spiced milk ahead of time and refrigerate the milk so it’s chilled when making the iced latte. I share how to do this in the section below the step-by-step instructions/photos.
  • Pumpkin Pie Spice: Instead of using a pumpkin pie spice, make your own pumpkin pie spice blend using simple pantry spices. Or add 1/4-1/2 teaspoon cinnamon, and 1/8 teaspoon of nutmeg, ginger, and ground cloves to the milk.

How to Make: Step by Step

Once you have your ingredients, the latte comes together in just 5 minutes.

Brew the coffee and heat the milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice over the stove-top or use the microwave. Here’s how to make a healthier and delicious pumpkin spice latte, step-by-step…

Tools Needed: coffee machine (or espresso machine), small saucepan, coffee cup, immersion blender or milk frother or fork.

Pour hot water over a coffee maker into a mug.
Make a strong cup of coffee or 2 shots of espresso. I use a pour over coffee maker, which is perfect for a single cup.

Step 1: Brew Coffee

Brew 1/2 cup of your favorite coffee or 2 shots of espresso. Set the coffee aside and keep warm.

Step 2: Warm the Pumpkin Spiced Milk

In a small saucepan, over medium heat, warm the milk, maple syrup, pumpkin pie spice (or individual spices, see ingredient swaps above), and pumpkin puree. Whisk the ingredients until the milk begins to bubble on the sides. Turn off the heat and add the vanilla extract.

Step 3: Blend the Milk Mixture

Pour the hot milk in a large bowl or work directly in the saucepan.

Use an immersion blender or milk frother to create the milk froth. This is the secret to creating a homemade latte that feels like the Starbucks version without an expensive machine.

If you don’t have an immersion blender or milk frother, vigorously whisk the milk, using a fork or whisk, in the saucepan as the bubbles begin to form (while heating the milk). This method won’t create the same froth, but it still creates a tasty coffee drink.

Pouring hot milk from a saucepan into a mug.
The flavor of this pumpkin latte comes from the spiced milk. It’s so inviting and perfect for a fall morning.

Step 4: Combine Milk and Coffee

Pour the frothy, hot milk into a large coffee mug. Then pour the coffee into the frothy milk. Serve warm!

For an extra treat, top with whipped cream. I love making homemade whipped cream using heavy cream or coconut cream.

Recipe Variation: Iced Pumpkin Spice Latte

Just like how I turned my famous chai tea latte recipe into an iced chai latte, this recipe is easily adapted to make an iced PSL. Here’s how…

  • Brew the coffee or espresso and chill in the fridge. Or, use cold brew coffee that’s already prepared and chilled.
  • Warm the milk, along with the spices, pumpkin puree, and maple syrup, on the stove-top, then chill in the fridge. The heat dissolves the pumpkin puree and spices in the milk so it’s important to use heat.
  • Once the milk mixture (and coffee) is chilled, add the coffee to a cup filled with ice, then top with the milk mixture.
Homemade Pumpkin Spice Latte
Just look at that homemade PSL…gorgeous! Cheaper, healthier, and so easy to make.
4.91 from 22 votes

Best DIY Homemade Pumpkin Spice Latte

The best homemade pumpkin spice latte you'll ever make. Made with basic pantry ingredients: pumpkin puree, brewed coffee, milk of choice, pumpkin pie spice, vanilla extract, and maple syrup.
Kristin Marr
Prep Time5 mins
Total Time5 mins
Course Drinks
Cuisine American
Servings 1 latte
Calories 287 kcal
Cost: $2

Equipment

Ingredients

  • 1/2 cup black coffee or 2 shots of espresso
  • 3/4 cup whole milk or non-dairy milk of choice: almond, oat cashew, coconut, etc.
  • 2-3 TB pumpkin puree
  • 1-3 TB pure maple syrup or honey, stevia, or brown sugar (amount depends on sweetness desired)
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract

Instructions

  • Brew 1/2 cup of your favorite coffee. You may desire more coffee, so make a little extra if desired. Set the coffee aside and keep warm.
    Pour hot water over a coffee maker into a mug.
  • In a small saucepan, over medium heat, warm the milk, maple syrup, pumpkin pie spice, and pumpkin puree. Whisk the ingredients until the milk begins to bubble on the sides. Turn off the heat and add the vanilla extract.
    Adding pumpkin puree to a white saucepan on a stove-top.
  • Pour the warm milk in a large bowl or work in the saucepan. Use an immersion blender or milk frother to create the milk froth. If you don't have a immersion blender or milk frother, vigorously whisk the milk in the saucepan (with a fork or whisk) as the bubbles begin to form (while heating the milk).
    Using an immersion blender to blend milk and pumpkin puree in a white saucepan.
  • Pour the frothy milk into a large coffee mug. Then carefully pour the coffee into the frothy milk.
    Pouring the hot milk from the saucepan into a white mug.
  • Serve the coffee warm.
  • If you'd like to serve your latte with whipped cream topping, use this recipe. Add the whipped topping directly to the top of the latte before serving. Serving Suggestion: The latte is delicious to serve with almond flour pumpkin bread or einkorn pumpkin muffins.

Video

Notes

  • Non-Dairy Milk: Make this latte without dairy by using an unsweetened non-dairy milk: oat, almond, cashew, or coconut milk all work well. Use a milk that will froth well. Any milk that’s very watery (skim/reduced fat) doesn’t usually froth the best, so using a full-fat milk is the best choice.
  • Espresso: Instead of using 1/2 cup of brewed coffee, use 2 shots of espresso if you have an espresso machine at home.
  • Sweetener: Instead of maple syrup, which adds a lovely fall flavor, use honey, stevia drops, or even brown sugar instead.
  • Pumpkin Pie Spice: Instead of using a pumpkin pie spice, make your own pumpkin pie spice blend using simple pantry spices. Or add 1/4-1/2 teaspoon cinnamon, and 1/8 teaspoon of nutmeg, ginger, and ground cloves to the milk.

Nutrition

Calories: 287kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 49mgSodium: 56mgPotassium: 270mgSugar: 32gVitamin A: 2920IUVitamin C: 0.7mgCalcium: 155mgIron: 0.2mg
Tried this recipe?Let me know how it was!
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More Pumpkin Recipes

Have extra pumpkin puree after making this latte? Here are a few ways to use it…

87 Comments

  1. 5 stars
    This recipe is soooo good! Thanks for sharing!
    I have a question though!
    I wanted to do a make ahead bigger batch of this to use for the next few days and was wondering if you think it will keep well?
    I work at a coffee shop that does not serve pumpkin spice (sad) and so I was thinking about taking it with me and hearing it in The pitcher with a steam wand, do you think that would work? Sorry this is so specific!!

    1. Shelby,

      I’m so glad you love it—thank you so much for sharing! I think you could do this. I’m not sure if it would foam up, but I bet it would still be delicious!

      LS Team

  2. Hey Kristin! Love your version of the PSL! Made it for many years!!
    I’m commenting because I LOVE that white pot! Where did you get it? Super cute!! 🙂

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