This recipe is easy to make at home and tastes rich, creamy, and perfectly spiced. It is a great way to enjoy a seasonal favorite without leaving the house, and you can easily adjust the sweetness, spice level, or type of milk to match your taste. It also feels special enough for a slow morning but quick enough for a weekday treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups milk
2 tablespoons pumpkin puree
1 to 2 tablespoons sugar, maple syrup, or brown sugar
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee or 1 to 2 shots espresso
Whipped cream, for topping
Extra cinnamon or pumpkin pie spice, for garnish
Directions
In a small saucepan over medium heat, whisk together the milk, pumpkin puree, sweetener, vanilla, pumpkin pie spice, and cinnamon.
Heat the mixture until hot but not boiling, whisking often so the pumpkin blends smoothly into the milk.
Remove from the heat and froth the mixture with a handheld frother, blender, or whisk until slightly foamy.
Pour the brewed coffee or espresso into two mugs.
Divide the warm pumpkin milk mixture between the mugs and stir gently.
Top with whipped cream and a light sprinkle of cinnamon or pumpkin pie spice.
For a richer drink, use whole milk or add a splash of heavy cream. For a dairy-free version, almond milk, oat milk, or coconut milk work well. You can swap the sugar for maple syrup for a deeper flavor, or use honey for a softer sweetness. To make it extra strong, add another shot of espresso. For an iced version, let the pumpkin milk mixture cool slightly, then pour it over ice with chilled coffee.
Storage/Reheating
This latte is best enjoyed fresh, but the pumpkin milk mixture can be stored in the refrigerator for up to 2 days. Keep it in a sealed container and stir well before reheating, since the pumpkin may settle. Warm it gently on the stovetop or in the microwave until heated through, then add fresh coffee or espresso before serving. Avoid boiling it, as that can affect the texture.
FAQs
Can I make a Pumpkin Spice Latte without espresso?
Yes, strong brewed coffee works very well in this recipe and still gives you that classic coffee flavor.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree is perfect for this recipe. Just make sure you are using pure pumpkin and not pumpkin pie filling.
What is the best milk to use?
Whole milk gives the creamiest texture, but any milk you like can be used, including oat milk, almond milk, or skim milk.
How do I make it sweeter?
You can add more sugar, maple syrup, or your preferred sweetener until it reaches the taste you like best.
Can I make this drink dairy-free?
Yes, use a non-dairy milk and skip the whipped cream or use a dairy-free whipped topping.
Can I serve it cold?
Yes, this can be turned into an iced latte by cooling the pumpkin milk mixture and serving it over ice with chilled coffee.
Why is my latte not smooth?
This usually happens when the pumpkin puree is not whisked in fully. Heating and whisking well helps create a smoother texture.
Can I make a larger batch?
Yes, this recipe doubles easily. Just multiply the ingredients and heat everything together in a saucepan.
What spices are in pumpkin pie spice?
Pumpkin pie spice usually includes cinnamon, ginger, nutmeg, and cloves, though some blends also include allspice.
Can I make it without whipped cream?
Yes, whipped cream is optional. The latte still tastes delicious without it.
Conclusion
Pumpkin Spice Latte is a simple homemade drink that delivers all the cozy flavor of a café favorite in just minutes. With its creamy texture, warm spices, and rich coffee base, it is an easy recipe to make throughout the fall season and whenever you want a comforting drink at home.
Make this Pumpkin Spice Latte at home in just 10 minutes with pumpkin puree, milk, coffee, and warm fall spices. This cozy homemade drink is creamy, comforting, and perfect for chilly mornings or an afternoon treat.
Author:Catherine
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Yield:2 servings
Category:Drinks
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups milk 2 tablespoons pumpkin puree 1 to 2 tablespoons sugar, maple syrup, or brown sugar 1 tablespoon vanilla extract 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cinnamon 1/4 cup strong brewed coffee or 1 to 2 shots espresso Whipped cream, for topping Extra cinnamon or pumpkin pie spice, for garnish
Instructions
In a small saucepan over medium heat, whisk together the milk, pumpkin puree, sweetener, vanilla extract, pumpkin pie spice, and cinnamon.
Heat the mixture until hot but not boiling, whisking often until smooth.
Remove from the heat and froth with a handheld frother, blender, or whisk until slightly foamy.
Pour the brewed coffee or espresso into two mugs.
Divide the warm pumpkin milk mixture between the mugs and stir gently.
Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice.
Serve immediately while warm.
Notes
Use pure pumpkin puree, not pumpkin pie filling.Whole milk gives the richest texture, but oat milk, almond milk, or coconut milk also work well.Maple syrup adds a deeper fall flavor.For an iced version, cool the pumpkin milk mixture slightly and pour over ice with chilled coffee.Whipped cream is optional but adds a classic coffeehouse finish
