How to make the best pumpkin spice latte at home with pumpkin puree, coffee, milk, and fall spices. Better than Starbucks! Jump to the Homemade Pumpkin Spice Latte Recipe or watch our quick video showing you how to make it.
The moment Fall hits, we rush to our local coffee shop and order a pumpkin spice latte. We love them so much, we took it upon ourselves to try making it at home. This recipe is easy and I bet you have most, if not everything, you need to make it at home right now.
YOU MAY ALSO LIKE: These Homemade, Spiced Pumpkin Scones are incredible and have lots of 5-star reviews to prove it. Try them soon!
How to Make the Best Pumpkin Spice Latte at Home
This recipe comes together in under 10 minutes.
Start by heating milk, pumpkin puree, and sugar on the stove. You can use whole, 2 %, skim, or dairy-free milk. Coconut or almond milk would be delicious.
How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes. See the Easy Pumpkin Puree Recipe
Then we add vanilla, pumpkin pie spices, and strong coffee. The mixture gets divided between two mugs and it’s time for whipped cream.
Simple, quick, and no coffee shop lines.
Use this homemade pumpkin puree for things like our Easy Pumpkin Mac and Cheese, Homemade Pumpkin Pancakes, Seriously Good Pumpkin Cupcakes and Pumpkin Pie.
Recipe updated, originally posted November 2011. Since posting this in 2011, we have added a recipe video and tweaked the recipe to be more clear. – Adam and Joanne
The Best Homemade Pumpkin Spice Latte Recipe
- PREP
Make the popular coffee house pumpkin latte at home. Canned or homemade pumpkin puree both work well in this recipe.
You Will Need
2 cups milk (dairy or non-dairy)
2 tablespoons pumpkin puree, see our homemade pumpkin puree recipe
1 to 3 tablespoons sugar, depending on how sweet you like it
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice, plus more for serving
1/2 cup strong hot coffee
Whipped cream, for serving
Directions
Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
Adam and Joanne's Tips
- Milk: This tastes best with 2% or whole milk, but you can substitute with skim milk. Non-dairy milk like soy, almond, or coconut milk will also work.
- Sugar: This recipe calls for 1 to 3 tablespoons of sugar. How much you use is up to you. We tend to prefer less sugar in our drinks. You can also use a sugar substitute. Add this to taste.
- Pumpkin Pie Spice Blend: Find pumpkin pie spice at the store or make it at home. You likely have everything you need to make it already. Mix the following spices in a spice jar: 1 1/2 tablespoons ground cinnamon + 2 teaspoons ground ginger + 1/2 teaspoon ground nutmeg + a pinch of ground cloves.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 2% milk and 1 tablespoon of sugar.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Eveyone said it was good, but everyone used a substitution, lol. Anyone do it as written? How is it?
Made it – it was PERFECT. I added extra tablespoon or so of pumpkin when I was warming the milk. I also used a combination of so delicious coconut milk, and full fat coconut milk from a can (organic). Its just like starbucks, but better for me. Thanks for the recipe!!! Now I don’t have to wait until fall for this treat, and can make it healthy.
Yum! I did use skim milk and drizzled caramel syrup on top of the whipped cream. Great recipe and it does keep well in the fridge if you want to make a bigger batch and reheat it. Thanks!!
Yes, I made it for the first time. I used the recipe very simple. Very good and creamy. I used caramel syrup instead of vanilla. 😊 time to savor and enjoy!!
I usually hit the milk mixture with my immersion blender to make it frothy. Otherwise, it’s perfect!
This is good! The pumpkin flavor could be just a little stronger. I will make again. Thanks for the recipe.
Amazing.Hubby had this without coffee and loved it
Really really good! I’m not a coffee person, so I switched the coffee out for tea, and I was golden. Only problem was the pumpkin flavor was very limited. Might add an extra tablespoon next time.
SUPER EASY! Tastes amazing, fun to add to the recipe with more pumpkin puree, about 3 table spoons. Awesome Recipe! Thanks!
Could I make this in a large batch for the fridge and reheat it?
Yes, that’s a great idea.