If you’re craving that cozy, warmly spiced coffee drink that just screams fall, you’re going to adore this Pumpkin Spice Latte Recipe. It’s like your favorite coffee shop’s version but better because you can tweak it exactly how you like right in your own kitchen. Plus, I love how simple it is to whip up—no fancy equipment needed! Stick with me, and I’ll share all the secrets to getting that perfect balance of creamy pumpkin goodness and just the right touch of spice.
Why You’ll Love This Recipe
- Super Simple Ingredients: You won’t need anything complicated, and everything is easy to find at any grocery store.
- Customizable: Whether you prefer espresso, cold brew, or a strong coffee, this recipe adapts easily to your caffeine mood.
- Great For Any Time: You can enjoy it hot in the fall or even iced when you want a refreshing twist!
- Authentic Spicy Pumpkin Flavor: The blend of pumpkin puree and pumpkin pie spice delivers that iconic fall flavor you crave.
Ingredients You’ll Need
Before you start, let’s talk ingredients—they’re the heart and soul of this Pumpkin Spice Latte Recipe. I always use real pumpkin puree, not the pie filling, to get that fresh pumpkin flavor without added sugars. And maple syrup is my sweetener of choice because it adds a tiny hint of earthy sweetness that pairs beautifully with the spices.
- Espresso or Strong Coffee: Using espresso shots is my favorite for that rich, bold coffee flavor, but cold brew or strongly brewed coffee works just as well.
- Milk (any kind): Whole milk makes it luxuriously creamy, but almond, oat, or any milk you love will work perfectly.
- Maple Syrup: I opt for pure maple syrup—it’s the perfect natural sweetener without overpowering the latte.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Vanilla Extract: A splash enhances all the warm flavors and rounds everything out nice and smooth.
- Pumpkin Pie Spice: I like a heaping quarter teaspoon for that warm spiced kick; feel free to adjust it to your taste.
- Sea Salt: Just a pinch—this little addition heightens all the flavors and cuts through the sweetness.
- Whipped Cream (optional): Because what’s a latte without a fluffy cloud of whipped cream on top?
- Cinnamon Sticks (optional): Perfect for garnish and stirring in extra cinnamon warmth.
Variations
I love experimenting with this Pumpkin Spice Latte Recipe—sometimes swapping out maple syrup for honey if I want a different sort of sweetness or using coconut milk for a dairy-free version. You should totally play around with it! It’s your latte after all.
- Dairy-Free Version: I’ve had great luck using almond or oat milk—they give the latte a lovely creaminess without any dairy.
- Extra Spicy: Sometimes I add a pinch of ground cloves or nutmeg along with the pumpkin pie spice to kick things up a notch.
- Iced Pumpkin Spice Latte: Swap hot milk for cold milk and serve over ice for a refreshing twist I enjoyed on an unexpectedly warm fall day.
- Less Sweet: For a less sweet option, reduce the maple syrup to 1-2 tablespoons depending on your taste.
How to Make Pumpkin Spice Latte Recipe
Step 1: Combine and Warm Your Ingredients
Start by adding your espresso or coffee, milk, maple syrup, pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of sea salt into a small pot. I like to whisk everything together gently over low heat. This helps the pumpkin and spices infuse the milk without scalding it, which can happen if your heat is too high. Keep an eye on it—it should be warm but not boiling, about 3 to 5 minutes. You’ll notice the mixture looks perfectly creamy and the aromas will have you ready to pour right away.
Step 2: Pour and Garnish
Once your mixture is hot and everything is wonderfully combined, pour it into your favorite mug. This is one of my favorite moments—it’s like wrapping your hands around warmth and comfort all at once. If you want to get fancy (and who doesn’t?), top with whipped cream, sprinkle a little extra pumpkin pie spice over the top, and add a cinnamon stick for stirring. It makes all the difference for that cozy café vibe you deserve.
Pro Tips for Making Pumpkin Spice Latte Recipe
- Low and Slow Heating: Heating the latte mixture gently prevents curdling and helps the flavors meld perfectly.
- Pumpkin Puree Choice: Always use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices you don’t control.
- Whisk for Creaminess: I always whisk continuously while heating to prevent separation and get a silky texture.
- Sweetness Adjustment: Taste as you go! Start with 2 tablespoons of maple syrup and add more if you like, to avoid oversweetening.
How to Serve Pumpkin Spice Latte Recipe
Garnishes
I almost always top my latte with a generous swirl of whipped cream—it just makes the whole experience feel indulgent, like a little treat. Sprinkling extra pumpkin pie spice or cinnamon on top adds that lovely aroma and a burst of warm spice right away. And a cinnamon stick? Not just pretty—it infuses even more cinnamon flavor as you stir.
Side Dishes
When I serve this, I like to pair it with some simple buttery scones or a pumpkin muffin to keep the fall vibes going strong. It’s also fantastic alongside spiced biscotti or ginger snaps if you want a little crunch to dip into your latte.
Creative Ways to Present
For a special occasion, I sometimes invite friends over for a pumpkin spice latte bar—set out small bowls with extra cinnamon, nutmeg, whipped cream, and chocolate shavings. Everyone gets to customize their drink, and it feels like a cozy coffeehouse party right in my living room.
Make Ahead and Storage
Storing Leftovers
I usually make just one serving because this latte is freshest enjoyed hot and freshly made. But if you do have leftovers, store the pumpkin milk mixture separately in an airtight container in the fridge for up to 2 days.
Freezing
I don’t recommend freezing the pumpkin latte mixture because the texture changes once thawed, and the milk can separate. It’s best to prepare fresh when you feel the craving coming!
Reheating
When reheating, warm gently on the stove over low heat while whisking to bring back the silky texture and prevent your milk from scorching. Avoid using the microwave, which can overheat and curdle the milk.
FAQs
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Can I make the Pumpkin Spice Latte Recipe without espresso?
Absolutely! If you don’t have an espresso machine, you can use strongly brewed coffee or cold brew concentrate as a fantastic substitute. Just use about half a cup of strong coffee to replace the espresso, and your latte will still have a rich coffee flavor.
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What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked and mashed pumpkin with no added sugars or spices, while pumpkin pie filling contains spices and sweeteners. For this latte, use pure pumpkin puree to control the flavor and sweetness exactly to your liking.
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Can I make this Pumpkin Spice Latte recipe vegan?
Yes! Just swap the milk for your favorite plant-based milk like almond, oat, or coconut milk, and use a vegan-friendly sweetener like maple syrup, which is already part of this recipe. It still tastes beautifully creamy and cozy.
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How do I get the latte frothy without a milk frother?
If you don’t have a frother, whisk the heated milk mixture vigorously or shake it tightly in a sealed jar for about 30 seconds to create some froth. It won’t be quite like a café-style froth but still adds a lovely texture.
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Can I make this latte iced?
Definitely—just let the latte mixture cool completely, pour it over ice, and add cold milk. It’s a refreshing way to enjoy that pumpkin spice magic on a warmer day or when you want a chilled caffeine fix!
Final Thoughts
When I first made this Pumpkin Spice Latte Recipe at home, I was blown away by how close it came to my favorite café version—if not better! I love that it’s simple enough to make on a weekday morning but special enough to impress friends when you need a cozy pick-me-up. So if you’re ready to savor all those lovely fall flavors in a cup, give this recipe a try. I promise you’ll be reaching for your mug again and again.
Print
Pumpkin Spice Latte Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Description
A cozy and comforting Pumpkin Spice Latte made with espresso, pumpkin puree, maple syrup, and warm spices, perfect for fall or any time you want a delicious seasonal treat at home. This homemade version is easy to make, customizable with your choice of milk, and can be garnished with whipped cream and cinnamon sticks for an extra special touch.
Ingredients
Main Ingredients
- 2 shots espresso or ½ cup cold brew or strongly brewed coffee
- 1 cup milk, any kind
- 3 tablespoons maple syrup
- 3 tablespoons pumpkin puree
- ½ teaspoon vanilla extract
- Heaping ¼ teaspoon pumpkin pie spice, plus more for dusting
- Pinch sea salt
Optional Toppings
- Whipped cream, for topping
- Cinnamon sticks, for garnish
Instructions
- Combine Ingredients: In a small pot, add the espresso or brewed coffee, milk, maple syrup, pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of sea salt.
- Heat and Whisk: Over low heat, whisk the mixture gently but thoroughly until all ingredients are well combined and the drink is heated through, but not boiling.
- Serve: Pour the pumpkin spice latte into a mug carefully.
- Garnish: If desired, top with a generous dollop of whipped cream, dust with a pinch of pumpkin pie spice, and garnish with cinnamon sticks for a festive presentation.
Notes
- You can use any kind of milk, including dairy or plant-based, depending on your preference.
- Adjust sweetness by adding more or less maple syrup to taste.
- Pumpkin pie spice can be made at home or bought pre-mixed in stores.
- For a vegan or dairy-free option, use plant-based milk and skip the whipped cream or use a vegan alternative.
- This recipe can be doubled or tripled to serve more people.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
