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!
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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.
- 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 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.
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.
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
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.
Cost: $2
Equipment
- 1 coffee maker or espresso maker
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
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…
Looks amazing. thank you for the recipe.
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!
Hey Tia, The cup and saucer are from Home Goods many years ago. Enjoy!!
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! ?
Definitely, Julie! That would be amazing. Great idea.
it looks delicious
surely will try it today only 🙂
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!
Thank you, Danny! Glad you enjoyed it!
New to your blog…this recipe is new but nice will try it out
looks amazing! will definitely give it a try
I made this and I really enjoyed it! It was better than some of the other recipes I followed, thank you for sharing!
Hey Athena, Wonderful, I’m so glad you enjoyed it!
I was wondering if there would be anyway to make this with a hot tea?
Hey Julie, Definitely! I would sub the coffee for black tea :).
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.
Hey Adriana, I’m so glad you liked it! Coconut whipped cream can be really tricky to make, as the final product varies with brand and also the “coldness” of the cream. Here’s a great tutorial: http://tasty-yummies.com/make-whipped-coconut-cream/.
This is sooo yummy!! The first successful drink I’ve made! Still trying to master the Chia Tea. Thanks for sharing!
That’s so great, Kelsie! I’m so glad this recipe worked well for you. Happy Fall!
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. 🙂
That sounds AMAZING, CHolly! Thank you for sharing!
It was fantastic! I can’t wait to experiment with some more flavors! 🙂
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.
Thanks for sharing! Glad you’re enjoying the recipe!
Made this earlier today and it was just what I was needing! Where did you get that yellow bowl?
Awesome, Kelli! So glad the pumpkin spice latte hit the spot. The yellow bowl is an antique from Dustin’s grandmother :).
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.
Awesome, Sydney! Thank you so much for sharing :).
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.
Yay! It’s so great to hear you loved the PSL, AlmaNely!
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 😀
Oh no, Celine. Sounds like the pumpkin might have been the issue.
Oh my goodness, so delicious! Just made myself a little afternoon treat. Thanks for sharing the recipe Kristin : )
Yay, I’m so glad you enjoyed the afternoon treat :).
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.
Perfect, Mary Ellen. Enjoy!!
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
Hey Kate, I think you’ll love the homemade version–it’s soooooo good :)! Enjoy!!