Perfectly spiced and sweetened, this homemade Pumpkin Spice Latte is made with real coffee and pumpkin! Perfect for Fall and Winter and way better than anything store-bought!
This Pumpkin Spice Latte recipe is great for an afternoon pick-me-up, and SO delicious! We love fun coffee house inspired drink recipes… like this Copycat Mocha Frappe and Pumpkin Spice Milkshake. This is one of my Drink recipes you’ll definitely want to keep on hand!
PUMPKIN SPICE LATTE RECIPE
It’s that time of year again… once September rolls around, it’s pumpkin and apple season! One of my favorite times of the year, that’s for sure. Today we’re starting out with a classic recipe… the pumpkin spice latte.
Oh, and don’t worry, I have plenty of yummy apple recipes coming your way over the next few weeks 😉
A cult favorite at Starbucks and many other coffee shops, and for good reason! Except those lattes tend to be full of TONS of sugar and lord knows what else.
This homemade version uses real, everyday ingredients, and takes hardly any time at all to whip up. Just what you need when you’re craving a caffeinated taste of Fall!
HOW TO MAKE A PUMPKIN SPICE LATTE
- Heat the milk. Cooking the milk, pumpkin and spices to a simmer is key here… you don’t want it to boil. After it simmers, turn off the heat.
- Add coffee. Stir in the coffee and sugar and let it sit for about 5 minutes or so, until the sugar is dissolved.
- Add cream. Stir in the heavy cream and vanilla.
- Top. Serve hot, topped with whipped cream and a dash of cinnamon if desired.
ADDITIONAL COOKING TIPS
- COFFEE – the whole reason I like to use coffee in this recipe instead of the traditional espresso is that espresso isn’t as readily available as coffee (except for instant), so to make it taste more authentic, make sure you brew the coffee strong. Otherwise it’ll taste a bit watered down.
- MORE PUMPKIN – if you prefer more pumpkin flavor, you can add extra if you’d like.
VARIATIONS OF THIS RECIPE
- ESPRESSO – traditionally lattes are made with espresso and not coffee, however, not everyone has an espresso maker, which is why I used coffee in this recipe. If you DO have access to quality espresso, I would use 2-3 oz.
- SYRUP – sometimes I like to mix up a batch of pumpkin spice syrup, then use that in my lattes or coffee. I’ve included my recipe for that down in the recipe notes section below. Just stir in a tablespoon or two into your latte or coffee.
- SLOW COOKER – this recipe is easily made for a crowd in a slow cooker. I recommend at least doubling it. Add all ingredients to a slow cooker, stir well. Cover and cook on HIGH for about an hour.
- NON-DAIRY – soy/almond/cashew milk will work in this recipe.
- ALTERNATE SWEETENERS – try using brown sugar or maple syrup for a different flavor profile! Sugar-free sweeteners can also be used if you prefer.
MAKING PUMPKIN SPICE LATTES AHEAD OF TIME
I think these lattes are best made fresh, but with as quickly as you can whip up one of these lattes, you won’t mind a bit!
If you wanted to make your own pumpkin spice blend (see recipe notes section below), you can make that ahead of time and store it in an airtight container for up to 3 months.
Also, don’t worry about wasting the extra pumpkin from the can, if you store it in the refrigerator (in an airtight container), it’ll keep for up to 2 weeks. Try using some of it to make these pumpkin brownies, or pumpkin spice hot chocolate!
Leftovers should be refrigerated in an airtight container and consumed within 4-5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Saucepan – everyone needs a great saucepan, and this one gets used an awful lot around here!
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- 2 cups whole milk
- 3 Tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup strong brewed coffee
- 2 - 3 Tbsp granulated sugar
- 1/4 cup heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- In a saucepan, whisk together the milk, pumpkin puree and pumpkin pie spice. Heat over MED heat until the mixture is simmering, but don't bring it to a boil. Turn off the heat.
- Stir in the sugar and coffee and let sit on the stove, with the heat off, for 5 minutes. Stir occasionally.
- Once the sugar has dissolved, stir in the heavy cream and vanilla.
- Serve hot, topped with whipped cream and a dash of cinnamon if desired.
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- Recipes makes approximately 3 cups.
PUMPKIN SPICE BLEND
- 3 Tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground allspice
- 1 tsp ground cloves
PUMPKIN SPICE SYRUP
- 3/4 cup water
- 3/4 cup light brown sugar (or granulated sugar)
- 1/4 cup canned pumpkin
- 2 tsp pumpkin pie spice
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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