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!
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
Ingredients Needed
With simple pantry ingredients you can make the best DIY latte. For a full recipe printable with instructions, see the recipe card below.
- 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.
See How It’s Made: Recipe Video Tutorial
How to Make: Step by Step Photos
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.
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.
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.
Favorite Homemade Coffee Shop Drinks
- How to Make Chai Concentrate With Tea Bags
- Ultimate Homemade Chai Tea Latte Recipe
- Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)
- Easy Homemade Hot Chocolate (Dairy or Dairy Free)
- Homemade Mocha Peppermint Latte
- How to Make a Turmeric Latte (Golden Milk)
- How to Make Homemade Coffee Creamer
- Iced Matcha Green Tea Latte Two Ways
Best DIY Homemade Pumpkin Spice Latte
Equipment
- 1 coffee maker or espresso maker
- 1 small saucepan
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.
- 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.
- 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).
- Pour the frothy milk into a large coffee mug. Then carefully pour the coffee into the frothy milk.
- 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
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More Pumpkin Recipes
Have extra pumpkin puree after making this latte? Here are a few ways to use it…
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?
Lol, thank you, Lydia! I hope you’re enjoying a homemade latte right now :).
Looks great! I am wondering if you could do the same with black tea? It seems like you could, but I ne er know…
Hey Lisa, Thank you. I think this recipe will work great with black tea!
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!
Lol, I love that, Cheri!! I’m so glad you’re enjoying the homemade latte. Thank you so much for sharing.
OMG, this is sooooooo good!!!! Thank you thank you! I multiplied the recipe by a zillion to make a half gallon to share!
Yay, Marcy!! I’m so glad you loved the pumpkin spice latte. What a great idea to make enough for sharing!
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.
Hey Lisa, I’m so glad to hear that. The immersion blender is definitely the trick to creating an amazing homemade latte!
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.
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!
Hey Michelle, That’s awesome! I’m so glad to help. I lived in Accra, Ghana, West Africa for two years (2002-2004) and loved it! Where did you live?
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.
I LOVE this! I was just working on a pumpkin recipe round up and this is definitely going on the list. Beautiful photos, Kristin! I am always so inspired by you, sweet friend! xo
Thank you so much, Kelly!
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.
That spoon though… I heart it big time!!! Lol only another blogger would notice a pretty spoon amongst all of this pumpkin goodness!
Lol, Dana, we have similar tastes :).
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.
Hey Jan, Thank you so much and welcome! I’m so happy you found Live Simply. I hope you get to return to Florida soon, it’s gorgeous right now. 🙂 Blessings, Kristin
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.
Thank you, Lindsey! I’m so glad the recipe was easy to follow…I like to keep things “simple” ;).
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!
Oh, Dena! I’m so glad you loved it!! Just talking about this drink makes me want to make another one :).
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! 🙂
Hey Cassidy, I love that you added an egg! What a great (nourishing) addition. Thank you for sharing the spice suggestion.
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! 🙂
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
Thank you so much, Sheila :). Enjoy the delicious latte!!!
This looks sooo good!!
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!
Thank you, Lauren. I found the mug at HomeGoods :).
looks amazing! will definitely give it a try 🙂
Thank you, Manali!
looks good. I will make this when the weather gets cooler here in GA. Thanks Krisitn.
You’re welcome, Sam! This latte is perfect for cool fall mornings.
LATTE= espresso + steamed milk. Espresso should be a dark roasted coffee and is pressurized during brewing process.
Thanks for sharing, Fat Cat. I’m guessing this probably isn’t the recipe for you :).