Easy Homemade Pumpkin Spice Latte Recipe

This easy homemade pumpkin spice latte recipe is made with real pumpkin purée, maple syrup, espresso, and all the warm fall spices. It’s creamy, frothy, and honestly so much easier to make than people think.

I love making this as soon as the weather starts to cool down. You heat everything in a saucepan, blend it with espresso, and that’s it. You have a coffee-shop-style pumpkin spice latte in about 10 minutes without leaving your kitchen or changing out of your pajamas.

You can make it with regular milk, oat milk, or almond milk. Use maple syrup for a naturally sweet latte or stevia if you want a sugar-free version. Basically, this recipe is very easy to adjust depending on how you take your coffee.

Jump to:

• Why You’ll Love This Pumpkin Spice Latte
• What Is a Pumpkin Spice Latte?
• Homemade Pumpkin Spice Latte Ingredients
• How to Make a Homemade Pumpkin Spice Latte
• Top Tip
• Substitutions
• Pumpkin Spice Latte Variations
• Equipment
• What to Serve with a Pumpkin Spice Latte
• Make Ahead and Storage
• Frequently Asked Questions
• Homemade Pumpkin Spice Latte Recipe

Why You’ll Love This Pumpkin Spice Latte

• Made with real pumpkin: This isn’t just coffee with pumpkin-flavored syrup. The pumpkin purée gives the latte actual pumpkin flavor and makes it extra creamy.
• Ready in 10 minutes: Everything comes together in one small saucepan before being blended with the espresso.
• Easy to customize: Use any milk you like and adjust the maple syrup and spices to your taste.
• Warm and frothy: Blending the hot milk mixture with the espresso gives it that foamy coffee-shop texture.
• Made with simple ingredients: You probably already have most of the spices in your pantry. If not, consider this your sign to begin your fall spice collection.

What Is a Pumpkin Spice Latte?

A pumpkin spice latte is a coffee drink made with espresso, milk, sweetener, pumpkin flavor, and warm spices. The spice mixture usually includes cinnamon, nutmeg, ginger, and cloves.

Some versions rely entirely on flavored syrup, but this pumpkin spice latte recipe uses real pumpkin purée. The pumpkin adds flavor and gives the milk a slightly thicker, creamier texture.

Despite the name, “pumpkin spice” does not mean the spice itself contains pumpkin. It refers to the mixture of spices commonly used in pumpkin pie. In this recipe, we’re using the spices and the actual pumpkin. Obviously, I want both.

Homemade Pumpkin Spice Latte Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Milk: Regular milk creates a creamy latte, but oat milk and almond milk work too. Oat milk is my first choice for a dairy-free pumpkin spice latte because it froths well and has a richer texture.

Pumpkin purée: Make sure you use pure pumpkin purée and not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which makes it harder to control the flavor.

Maple syrup: Maple syrup adds sweetness and works really well with the pumpkin and fall spices. You can use stevia or another sugar-free sweetener instead.

Cinnamon: Cinnamon is the main spice in this latte. I use it in the milk mixture and add a little more on top because obviously.

Nutmeg, ginger, and cloves: These spices give the latte its classic pumpkin pie flavor. Cloves are strong, so you only need a small amount.

Vanilla extract: Vanilla rounds out the spices and makes the latte taste a little richer.

Espresso: You’ll need two freshly brewed shots. I use Nespresso, but you can use any espresso machine you have. Strongly brewed coffee also works if you don’t have an espresso maker.

See recipe card for quantities.

How to Make a Homemade Pumpkin Spice Latte

Top Tip

Do not boil the pumpkin milk. Heat it only until it is steaming and beginning to simmer, then immediately remove it from the heat. This keeps the milk smooth and prevents the spices from developing a cooked or bitter flavor.

Also, be careful when blending hot liquids. Leave room in the blender, slightly vent the lid, and cover it with a folded kitchen towel so the steam can escape safely.

Substitutions

Milk: Use regular dairy milk, almond milk, or oat milk. Oat milk produces the creamiest dairy-free version, while almond milk makes the latte slightly lighter.

Pumpkin purée: Canned pumpkin is the easiest option, but homemade pumpkin purée works too. Just make sure it has a smooth consistency.

Maple syrup: Honey, brown sugar, stevia, or your preferred sweetener can be used instead. Start with a small amount, taste, and add more if needed.

Espresso: Replace the two espresso shots with about ½ cup of strongly brewed coffee. The coffee flavor will be slightly less concentrated, but it will still taste really good.

Individual spices: If you don’t have cinnamon, nutmeg, ginger, and cloves, use about 1½ teaspoons of pumpkin pie spice instead.

Pumpkin Spice Latte Variations

Make it dairy-free: Use unsweetened oat milk or almond milk. Oat milk will give you a richer, creamier latte.

Make it sugar-free: Replace the maple syrup with stevia, monk fruit sweetener, or another sugar-free sweetener you like.

Make an iced pumpkin spice latte: Let the pumpkin milk mixture cool before blending it with the espresso. Pour it over a full glass of ice. Do not pour the hot mixture directly over a few ice cubes unless you want a watery latte.

Add whipped cream: Top the finished latte with whipped cream, cinnamon, and a very small pinch of nutmeg.

Add more coffee: Use an extra shot of espresso if you want a stronger latte. I support this decision.

Equipment

A blender is the easiest way to get a smooth, frothy latte. It fully combines the pumpkin purée with the milk and prevents the spices from settling immediately at the bottom.

A handheld milk frother also works. Whisk the pumpkin mixture really well in the saucepan, add the espresso, and froth the latte directly in the mug.

You can also use a Nespresso machine, traditional espresso machine, or moka pot to prepare the espresso. If you use a standard blender, remember to vent the lid carefully when blending anything hot.

What to Serve with a Pumpkin Spice Latte

This latte is really good with something sweet for breakfast or an afternoon snack. Pair it with my pumpkin chocolate chip muffins if you want to fully commit to pumpkin season.

For a coffee-and-pastry situation, try my Mexican conchas or Mexican orejas. Both are exactly the kind of pastries I want with a hot latte.

If you want to try another homemade coffee drink, check out my Cuban coffee recipe. My iced chai latte is another good option when you want something cold but still full of warm spices.

If this becomes one of those recipes you make every fall, write it down and keep it in your kitchen. My Cilantro Parsley Recipe Card Box Set was made for exactly that.

Make Ahead and Storage

You can prepare the pumpkin milk mixture up to two days ahead. Let it cool completely, transfer it to an airtight container, and store it in the refrigerator.

When you’re ready to make the latte, warm the mixture gently in a saucepan and blend it with freshly brewed espresso. The ingredients may separate while refrigerated, so shake or whisk the mixture well before reheating.

A finished latte can also be refrigerated for up to two days, although it will lose its foam. Reheat it gently on the stove and froth it again before serving.

I do not recommend freezing it. Milk can separate after freezing, and this recipe is fast enough to make fresh.

Frequently Asked Questions

Can I make a pumpkin spice latte without an espresso machine?

Yes. Replace the two shots of espresso with approximately ½ cup of strongly brewed coffee. Use less milk if you want to maintain a stronger coffee flavor.

Can I use pumpkin pie filling?

I don’t recommend it. Pumpkin pie filling already contains sweetener and spices. Pure pumpkin purée gives you complete control over the sweetness and spice level.

Can I make this pumpkin spice latte dairy-free?

Yes. Use oat milk, almond milk, or another plant-based milk. Oat milk is my favorite because it creates a creamier latte and froths better than many thinner plant-based milks.

Can I make it without a blender?

Yes. Whisk the pumpkin milk very well while it heats, then combine it with the espresso and use a handheld milk frother. You can also pour everything into a heat-safe jar, close it securely, and shake it carefully once it is cool enough to handle.

Why is my pumpkin spice latte grainy?

The latte may taste grainy if the pumpkin was not fully incorporated or if too much ground spice was added. Whisk the milk continuously as it heats and blend it until completely smooth.

Is this a healthy pumpkin spice latte?

This homemade version is made with real pumpkin and lets you control the milk and sweetener. However, its exact nutritional content will depend on the milk and amount of maple syrup or alternative sweetener you use.

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