There’s something so cozy and utterly comforting about a homemade pumpkin spice latte. This Pumpkin Spice Latte Recipe blends warm spices, creamy milk, and a rich coffee kick that feels like a hug in a mug—perfect for chilly mornings or any time you want a little autumn magic at home.
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Why You'll Love This Recipe
What I really adore about this Pumpkin Spice Latte Recipe is how effortlessly it captures the essence of fall with simple ingredients you likely already have. Making it yourself means you can skip the long coffee shop lines and customize it exactly how you like.
- Homemade warmth: You control the sweetness and spice level for a perfect cup every time.
- Simple ingredients: No fancy syrups—just pumpkin, spices, and good coffee.
- Quick and easy: Ready in under 10 minutes, even on your busiest mornings.
- Customizable: Easily adaptable to dairy-free or stronger coffee versions if you like.
Ingredients & Why They Work
This recipe shines because each ingredient plays a role in building that classic pumpkin spice latte flavor—creamy, sweet, and just the right balance of spice. When you're shopping, try to pick fresh pumpkin puree and freshly brewed coffee; they'll make a noticeable difference.
- Whole milk: Adds rich creaminess and froths nicely when heated.
- Unsweetened pumpkin puree: Brings authentic pumpkin flavor without extra sugars.
- Granulated white sugar: Sweetens and balances the earthiness of pumpkin.
- Vanilla extract: Elevates flavor with a warm, sweet aroma.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves for that signature fall taste.
- Brewed coffee: Use your favorite roast—I've found dark roast adds the best boldness.
- Vanilla creamer: Adds a smooth, sweet finish; you can swap for any creamer you prefer.
- Whipped cream: Optional, but oh-so-good for topping!
- Pumpkin pie spice (for topping): Sprinkled for extra festive flair.
Make It Your Way
I like to switch up this Pumpkin Spice Latte Recipe depending on the season or my mood, and you should, too! It’s all about making the drink feel personal and cozy, whether it’s dialing back the sweetness or adding a dash of something extra.
- Dairy-free option: I've had fantastic luck replacing whole milk and creamer with oat milk for a creamy, plant-based version.
- Stronger coffee: Double the coffee shot for a robust caffeine kick if you need an extra wake-up.
- Spice twist: Try throwing in a pinch of cardamom or ground cloves for a unique flavor twist.
- Iced pumpkin spice latte: Last fall, chilling the coffee overnight gave me the perfect base for iced versions—so refreshing!
Step-by-Step: How I Make Pumpkin Spice Latte Recipe
Step 1: Whisk the pumpkin milk mixture
Start by combining whole milk, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice in a glass mixing cup. I like using a small whisk or even a mason jar with a lid to shake it vigorously—it blends everything smoothly and avoids lumps. This step is key to getting that silky texture in your latte.
Step 2: Heat it up gently
Pop your mixture into the microwave for about 1 minute or until it’s warm but not boiling. Heating it slowly brings out the spices’ aroma and helps the sugar dissolve completely. Don’t rush this part; overheating can cause the milk to scald, which I’ve learned is a texture killer.
Step 3: Brew your coffee
While the pumpkin milk warms, brew a cup of your favorite coffee. I usually go for a dark roast to complement the pumpkin’s sweetness. Pour the hot coffee into your favorite mug—trust me, the right mug makes all the difference!
Step 4: Combine and top it off
Pour your warm pumpkin milk mixture into the brewed coffee, then stir in the vanilla creamer. Top with a generous swirl of whipped cream and a sprinkle of pumpkin pie spice for that Instagram-worthy finish. This last touch is simply the best—look and taste-wise!
Top Tip
Over the years, I’ve learned a few tricks that really boost the flavor and texture of this Pumpkin Spice Latte Recipe. They helped me nail that creamy, perfectly spiced cup every time, and I’m excited to share them with you.
- Whisk well: You’d be surprised how well shaking or whisking the pumpkin and milk mixture prevents clumps; a smooth base makes all the difference.
- Don’t boil the milk: Heating gently keeps it creamy and prevents that burnt taste I struggled with when I started.
- Fresh pumpkin pie spice: I recommend making your own blend or using fresh spice mix—pre-ground from the store often lacks punch.
- Serve right away: The flavors are freshest immediately after mixing, so enjoy it hot and don’t let it sit too long.
How to Serve Pumpkin Spice Latte Recipe
Garnishes
I love topping my Pumpkin Spice Latte with a generous dollop of whipped cream and a sprinkle of pumpkin pie spice—just enough to make the spices pop on your nose as you sip. Sometimes, I even toss on a tiny cinnamon stick for stirring, which adds subtle aroma and looks delightful.
Side Dishes
Pairing it with a warm cinnamon roll, a buttery scone, or a slice of pumpkin bread takes this little treat next level. These sides play beautifully with the spicy sweetness of the latte, creating an easy fall-themed breakfast or afternoon pick-me-up.
Creative Ways to Present
For special occasions, I’ve served this latte in clear glass mugs to show off the layers, topped with a pinch of nutmeg or even a drizzle of caramel sauce. You could even rim the glass with cinnamon sugar for an extra festive touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
Whenever I make extra of the pumpkin and milk mixture, I store it in a sealed jar in the fridge for up to 2 days. Just give it a good stir or shake before reheating to recombine any settled spices or pumpkin bits.
Freezing
I freeze leftover pumpkin milk mixture in handy ice cube trays and then pop cubes into a resealable bag. When I’m ready for a latte, thaw a couple of cubes in the microwave, making prep super speedy without sacrificing flavor.
Reheating
Heat gently in the microwave or on the stovetop, stirring frequently, until warm but not boiling. This method keeps the milk smooth and prevents the dreaded curdling that can happen if it gets too hot.
Frequently Asked Questions:
Yes! Canned pumpkin puree works perfectly in this Pumpkin Spice Latte Recipe, as long as it’s plain pumpkin without added sugars or spices. It’s a convenient shortcut that keeps the flavor authentic.
Simply substitute whole milk and vanilla creamer with your favorite non-dairy alternatives like almond, oat, or soy milk. Many non-dairy creamers have a vanilla flavor, which fits nicely here. Just be sure to choose unsweetened varieties if you want control over the sweetness.
Both work well! Espresso gives a rich, bold flavor and a stronger caffeine boost, but brewed coffee—especially a strong dark roast—makes for an easier and equally tasty version. Choose based on your equipment and taste preference.
Definitely! The pumpkin milk mixture can be made ahead and stored in the fridge for up to 2 days. Just whisk or shake well before heating to combine any settled spices or pumpkin. This makes busy mornings a breeze.
Final Thoughts
This Pumpkin Spice Latte Recipe truly feels like homemade happiness in a cup for me. It’s simple, quick, and endlessly comforting—a small ritual that brings warmth, flavor, and a little seasonal joy to my kitchen. I hope you take a few minutes to make it your own and savor every sip just like I do when autumn rolls around.
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Pumpkin Spice Latte Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Microwaving is used to heat the milk mixture, but the primary preparation involves blending ingredients and coffee brewing, which is done on the stovetop or coffee maker. Since coffee is brewed and the milk mixture heated quickly, the main method is best categorized as Stovetop.
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Spice Latte recipe combines warm autumn flavors of pumpkin puree and pumpkin pie spice with creamy milk and rich brewed coffee, topped with whipped cream and a sprinkle of spice. It's a cozy, comforting drink perfect for fall or anytime you want a seasonal treat.
Ingredients
Milk Mixture
- ¼ cup whole milk
- 1 tablespoon unsweetened pumpkin puree
- 1½ tablespoons granulated white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Coffee
- 1 cup brewed coffee
- ¼ cup vanilla creamer
Toppings
- Whipped cream for the top
- Pumpkin pie spice for the top
Instructions
- Combine Ingredients: In a glass mixing cup, add the whole milk, unsweetened pumpkin puree, granulated white sugar, vanilla extract, and pumpkin pie spice. Use a whisk to thoroughly combine these ingredients until smooth.
- Heat Mixture: Place the glass cup in the microwave and heat the mixture for 1 minute until warm but not boiling. Remove carefully and pour into your serving glass.
- Brew Coffee: Brew 1 cup of your favorite coffee and pour it into the glass over the warm pumpkin milk mixture.
- Add Creamer and Top: Stir in ¼ cup vanilla creamer to add a creamy texture and sweetness. Top the latte with whipped cream and a light sprinkle of pumpkin pie spice for a festive finish.
Notes
- Make the milk and pumpkin mixture ahead of time and store in the refrigerator for up to 2 days.
- Reheat the mixture gently in the microwave or on the stove without boiling to preserve flavor and texture.
- Freeze leftover pumpkin milk mixture in ice cube trays for easy future use.
- Chilling brewed coffee the night before creates a delicious iced latte option.
- Use a mason jar or small whisk to mix if you don't have a frother.
- Stir the latte before each sip, as ingredients can settle.
- Freeze leftover pumpkin puree in 1 tablespoon portions to extend freshness.
- Use dark roast coffee for a richer, bolder flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
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