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The BEST homemade pumpkin spice latte that tastes just like the coffee shop version, but this variation is cheaper and made with less sugar!

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). Make this delicious latte under 5 minutes without an espresso machine or special tools!

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

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

CHRISSY

Ingredients Needed to Make This PSL

With simple pantry ingredients you can make the best DIY latte. For a full recipe printable with instructions, see the recipe card below.

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

  • 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.

Once you have your ingredients, the latte comes together in just 5 minutes. Here’s how to make a healthier and delicious pumpkin spice latte, step-by-step…

How to Make This Recipe (With Video & Photos)

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 hot water over a coffee maker into a mug.
First, brew 1/2 cup coffee OR 2 shots espresso.
Brewing the coffee using a single serve pour over coffee machine.
Once the coffee is ready, set aside and make the pumpkin milk.
Adding pumpkin puree to a white saucepan on a stove-top.
To a saucepan, add the pumpkin, maple syrup…
Adding milk to a black measuring cup over a white saucepan.
…pumpkin pie spice, and milk. Turn off the heat and add vanilla extract.
Using an immersion blender to blend milk and pumpkin puree in a white saucepan.
Once warm, use a milk frother or immersion blender to blend.
Using an immersion blender in a white saucepan to blend the pumpkin puree and milk.
Blend for a few seconds until frothy.
Pouring the hot pumpkin milk into the coffee cup with coffee inside.
Pour the warm, frothed milk into the coffee.
Pouring hot milk from a saucepan into a mug.
Enjoy warm!

How to Make an 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.
Pouring milk into a glass with ice and chai concentrate.

Favorite Homemade Coffee Shop Drinks

4.94 from 30 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
Print Recipe Pin Recipe
Prep Time5 minutes
Total Time5 minutes
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.
  • 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

Calories: 287kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 49mgSodium: 56mgPotassium: 270mgSugar: 32gVitamin A: 2920IUVitamin C: 0.7mgCalcium: 155mgIron: 0.2mg
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Kristin is the creator and editor-in-chief of Live Simply. Kristin is married to her high school sweetheart, Dustin, and is the mom to two kids and two free-roam (litterbox-trained) bunnies, Leo and Estela. Kristin started Live Simply in 2013 to share her passion for real food and natural living.

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89 Comments

  1. 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?

    Reply

  2. Looks great! I am wondering if you could do the same with black tea? It seems like you could, but I ne er know…

    Reply

  3. 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!

    Reply

  4. OMG, this is sooooooo good!!!! Thank you thank you! I multiplied the recipe by a zillion to make a half gallon to share!

    Reply

  5. 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.

    Reply

  6. 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?

    Reply

    1. 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.

      Reply

  7. 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!

    Reply

      1. 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.

      2. 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.

  9. 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.

    Reply

  11. 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.

    Reply

  12. 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.

    Reply

  13. 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!

    Reply

  14. 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! 🙂

    Reply

  15. 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! 🙂

    Reply

  16. 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

    Reply

  18. 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!

    Reply

      1. LATTE= espresso + steamed milk. Espresso should be a dark roasted coffee and is pressurized during brewing process.