Best Homemade Pumpkin Spice Latte (with Dairy-Free Option)

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I promised to wait. But it’s now September which means all-things pumpkin are here to stay for at least the next few months. So today, let’s make a homemade pumpkin spice latte. I originally shared this recipe back in 2014, and today it’s getting a refresh with new step-by-step photos.

Homemade Pumpkin Spice Latte

What is a Pumpkin Spice Latte made of ?

In order to make this famous fall drink that we’ve all come to know as the PSL (Pumpkin Spice Latte), we need to know how this latte is made.

Brewing coffee

Starbucks is the originator of this now-famous drink, which started back in 2003. This means that anyone younger than 18 has never known fall time without the PSL. 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]

Real Food Crash Course

Brewing Coffee

We keep things “real” around here, so we aim to avoid ultra-processed food. Taking a look at the ingredient list of the Starbucks PSL, I wouldn’t say it’s the worst list of ingredients (no artificial colors is a plus), but it’s also not the best. A couple of concerning ingredients, include:

  • Natural flavors: A mystery ingredient that can be made up of many different ingredients. So it’s unclear as to what goes into this product.
  • 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.

Pouring milk into measuring cup

How do you make a pumpkin spice latte from scratch?

By looking at the ingredients in the OG (original) recipe, you can easily make your own.

Adding pumpkin spice to latte mix

That’s exactly what I did 6 years ago, when I first shared this homemade pumpkin spice latte recipe on the blog. In order to make your own homemade pumpkin spice latte, you only need 6 ingredients.

Stirring ingredients to make a latte

 

  • Brewed Coffee: Brew 1/2 a cup of your favorite coffee. I love this coffee “maker” for individual cups of coffee.
  • Milk: This can be any milk, either cow or plant-based. I prefer whole 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 later in the week. You could also use butternut squash puree or sweet potato puree.
  • Maple Syrup: If you don’t want a sweet latte, you’re welcome to skip this ingredient. But I’ve found most of us are accustomed to the sweet taste of the OG latte. That’s no surprise since the OG (original) contains 50 grams of SUGAR! In this homemade version, we’re going to use just a touch of maple syrup for a classic fall flavor. Honey also works.
  • Vanilla Extract: Just a touch for flavor. Go with the real deal, not imitation stuff.
  • Pumpkin Pie Spice: Pumpkin puree is flavorless so the real flavor comes from this ingredient. You can make your own or buy a pre-mixed pumpkin pie spice from the spice section at the grocery store. This spice is also delicious to add to pumpkin muffins.

Using an immersion blender to create a latteBlending milk and coffee

Once you have your ingredients, it’s just a matter of heating the milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice over the stove-top or you could use the microwave.

Pouring milk into coffee

Once warm, use an immersion blender (or a milk frother) to froth the ingredients. An immersion blender is the perfect way to make a homemade latte without a fancy machine. Plus, you can also use an immersion blender to make creamed fall soups (like this butternut squash soup).

Pouring pumpkin spice milk into coffee

Pour the frothed pumpkin spiced milk into the brewed coffee and then top with a sprinkle or two of additional pumpkin pie spice. If you’re feeling extra fancy, you could also add whipped cream (dairy or dairy-free).

Drinking Pumpkin Spice Latte

And that’s it…

The best and easiest homemade pumpkin spice latte you’ll ever make!

Homemade Pumpkin Spice Latte

Video Recipe Tutorial

Watch this video for a step-by-step of how to make a pumpkin spice latte. I promise, it’s me in the video–I’ve gone through some hair color changes over the years.

More Pumpkin Recipes

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

Homemade Pumpkin Spice Latte

5 from 17 votes
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Best Homemade Pumpkin Spice Latte (With Dairy-Free Option)

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.

Course Drinks
Cuisine American
Keyword Pumpkin Spice Latte
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 person (or 2 people for smaller lattes)
Calories 287 kcal
Author Kristin Marr

Ingredients

  • 1/2 cup black coffee your favorite brewed coffee
  • 3/4 cup whole milk or milk of choice: almond, cashew, coconut, etc.
  • 2-3 TB pumpkin puree
  • 1-3 TB pure maple syrup sweeten according to your taste preference
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract

Special Equipment:

Instructions

  1. 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.

  2. 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.

  3. 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. This is the secret to creating a homemade latte without an expensive machine. If you don't have a immersion blender (or milk frother), vigorously whisk the milk in the saucepan as the bubbles begin to form (while heating the milk). This method won't create the same froth, but it will still create a tasty coffee drink.

  4. Pour the frothy milk into a large coffee mug. Then carefully pour the coffee into the frothy milk.

  5. Serve the coffee warm.

  6. 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.

Recipe Video

Homemade Pumpkin Spice Latte

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76 Comments

  • Can’t wait to try this. Looks so good. Question- where did you get the mug? I’ve been wanting some just like that forever. Thanks!

  • 5 stars
    I love this blog. I love the recipes, the humor, the beautiful dishes, and more and more. It feels like a good visit with a treasured friend. Thank you for it all!! Can’t wait to make and enjoy this. Sheila

  • This was amazing. If you can handle it, this is really awesome with a raw egg blended in for some awesome foamy goodness. And if anyone doesn’t have pumpkin spice on hand/doesn’t have time to mix it together really quick, I made this with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and one shake of nutmeg, and it’s just divine. Thanks for the recipe! 🙂

  • 5 stars
    This was amazing. If you can handle it, this is great with a raw egg blended in for some awesome foamy goodness. And if anyone doesn’t have pumpkin spice on hand/doesn’t have time to mix it together really quick, I made this with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and one shake of nutmeg, and it’s just divine. Thanks for the recipe! 🙂

  • Oh, Kristin….I just made this and it’s so much better than any Starbucks PSL. Rich and creamy with just enough pumpkin and maple. Perfection, my friend – perfection!

  • This turned out so well, and in fact is much much better than the Starbucks version ! Great job ! It is actually the easiest recipe to follow as well compared to some others out there.

  • 5 stars
    Hi, Kristin. This Pumpkin Spice Latte sounds so amazing…and simple, especially for a non-cook like me. I am new to your blog but I really like what I see so far. I just added your information into my contacts; I see that you are in Florida so now I have to love your blog even more. 🙂 I am a native-born Florida girl but have not lived there in a long time. My husband and I visit when we can; we are really hoping to retire back to the beautiful Sunshine State!! Thanks again for your words of wisdom.

  • 5 stars
    Oh my goodness! I just made this today (after having it bookmarked for several days) and it is incredible!! It made a bit too much whipped cream for me, but my son happily obliged in licking the bowl clean 🙂

    Thank you for such an easy, amazingly yummy recipe.

  • 5 stars
    I moved to Africa for a year and came back and couldn’t stomach Starbucks’ PSL because it tastes like chemicals to me. This is so much better and so easy. I love knowing what is in what I’m drinking. Thanks for sharing this perfect recipe!

      • I love Africa! We lived in Kenya from 2011-2012. What did you do in Ghana? We worked at an orphanage – my husband helped build a new dormitory.

        • Michelle, We lived at an orphanage. My parents moved to Ghana with an organization called, “Rafiki” and I followed them over there, taking a break from college. My dad was in charge of overseeing the finishing touches on the construction.

  • 5 stars
    I made this and both my husband and I loved it! However, when we got to the last few sips, all the pumpkin pie spice seemed to have accumulated on the bottom and we were drinking the powder. I don’t have an immersion blender and so I just whisked the milk with the other ingredients. Would the immersion blender prevent this from happening?

    • Hey Caity, The immersion blender takes care of the spices, blending them perfectly into the milk. Another option is to place the milk in a regular blender and blend for a few minutes. Just be careful not to put super hot liquid in the blender.

  • The first time I made this drink I didn’t use an immersion blender. I wasn’t that impressed with it. Second time, I used the immersion blender. Big difference! So tasty! I used almond milk, but will try coconut milk next time. So much better than syrup-based drinks.

  • 5 stars
    I bought myself an immersion blender for my birthday (along with a bread machine and dutch oven…girlfriend loves her food!) and I had this recipe in mind when I purchased it. I’m a Washington girl born and raised, so I grew up with a coffee stand or shop on every corner. When I moved to Kentucky a few years back I was so disappointed to find out that there are hardly any coffee shops in my area. Coffee is essential to me. I start every single day with it. While my standard black coffee brewed in a pot is great, I still crave a vanilla latte like the kind I would order at a store. I just made one by leaving out the pumpkin and pumpkin pie spice in your recipe. The immersion blender totally made it like a latte, foam and all! Super happy about it. It may be the latte that I just gulped down talking, but I am really jazzed right now =D Haha!

  • 5 stars
    This looks and sounds absolutely delicious! I love pumpkin spice lattes any time of the year! So, even though it’s pretty much summer around here, I am totally making this tomorrow morning. I can’t wait! I’m half-tempted to make it right now. But, I might never sleep then. I can’t help it. I’m doing it! Who needs sleep anyway?

  • This looks so yummy! I can’t wait to try it once the weather cools down a bit more in southern California! Thanks for sharing 🙂

    <3 and harp strings,
    Kate

  • Instead of an immersion blender, I have the milk mixture heated in a canning jar in the microwave. Once warm, screw the lid on. Shake vigorously and for less than $1 glass jar, you have frothy milk in less than 20 seconds.

  • I tried this recipe but it didn’t quite work out for me… I’m really grateful for your recipes though (especially your chai latte) but this isn’t my cup of tea I suppose. It may be because I used a different kind of pumpkin and boiled it in dices instead of putting the whole thing in the oven. I was lazy. Thanks for the recipe though, I had fun making it 😀

  • I just made this today and it was PERFECT! I don’t think I can drink the Starbucks PSL ever again! Thank you for sharing this recipe.

  • 5 stars
    Two notes for people in their quest to enjoy this amazing drink.

    1. Nutribullet (or Ninja, or any other brand) is great if you don’t have an immersion blender, and it makes it super easy to do quickly in the morning before heading to work. Generates lovely froth even.
    2. This works with English breakfast tea for those like me who are not coffee drinkers. (: just steep how you like, and add the mixture in after.

  • 5 stars
    I love combing a few tablespoons of the milk, along with the sugar, pumpkin, pumpkin pie spice, and vanilla over low heat and let it simmer for four minutes.

  • 5 stars
    I love this recipe as is and have made it a few times, but today I wanted to experiment and used this as the base to make a mocha, I replaced the pumpkin for unsweetened cocoa and the pimpkin spice for pure almond extract and kept everything else as before, I am now drinking an amazing almond mocha. 🙂

  • I made this today, very good. I tried using coconut for the whipped cream topping, that unfortunately didn’t work for me. Next time I’ll use the regular whipped cream. Thank you for the recipe.

  • 5 stars
    I know this is four years later, but I just had to say great recipe, Kristin! It was delicious.. I don’t know of any cafes near me where they add actual pumpkin to the pumpkin spice latte, but I tried this and loved it. The blender makes a big difference (the first time I whisked it). I tweaked the recipe only slightly: (1) I reduced the vanilla to 1/4 tsp (at 1/2 tsp I was tasting “vanilla extract” as opposed to that nice “vanilla” taste), and (2) I took Cassidy’s advice and added the raw egg to the blender (which I recommend). Thanks again, and Happy Fall!

  • Do you think this could be made like your chai tea latte using tea bags instead of coffee? I’m not a coffee lover. 🙈 Thanks! 😊

  • Hi Kristin!

    I definely plan to make this as soon as I go shopping again & purchase some Ripple Milk (non-dairy pea-protien milk) Half & Half. I am lactose intolerant and non-dairy is the way to go for me. This recipe looks delish + it gives me a chance to whip out my immersion stick blender!

    So…I’m here for that Doily Tea Cup Saucer! It is popping w/the beautiful doily underneath it & looks like it is a matching set!! Omg…reminds me of me & my Ma (my Grandmother is my Ma) setting the table after ironing her perfectly starched cotton dolies. Can you please share where you got those Tea Cup Saucers? I need those in my life. Lol!

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