Homemade Pumpkin Spice Latte Recipe – Better Than Starbucks
A rich, balanced homemade pumpkin spice latte made with real pumpkin puree and warm spices, ready in under 10 minutes. This version beats the drive-through with simple, wholesome ingredients and a velvety texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
- 1 cup milk (whole milk recommended, or oat/almond milk)
- 1/2 cup strong brewed coffee or espresso (about 4 ounces)
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1/2 teaspoon vanilla extract (pure preferred)
- 1 to 2 tablespoons maple syrup or brown sugar (adjust to taste)
- 1 tiny pinch salt
- Whipped cream (for topping, optional)
- Extra pumpkin pie spice or cinnamon (for garnish)
Instructions
- Brew your coffee or espresso: Make 1/2 cup (4 ounces) of strong coffee or a double shot of espresso. Set aside.
- Combine the pumpkin base: In a small saucepan over medium heat, whisk together 2 tablespoons pumpkin puree, 1 cup milk, 1 teaspoon pumpkin pie spice, and a tiny pinch of salt. Whisk continuously until smooth and steaming, about 2 to 3 minutes. Do not let it boil.
- Add sweetener and vanilla: Remove from heat. Stir in 1 to 2 tablespoons maple syrup (or brown sugar) and 1/2 teaspoon vanilla extract. Taste and adjust sweetness or spice as desired.
- Combine with coffee: Pour brewed coffee into a mug. Slowly pour the warm pumpkin milk mixture over the coffee. Stir gently to combine.
- Froth the milk (optional): Pour a few tablespoons of the pumpkin milk mixture into a jar or use a frother. Froth for 15 to 20 seconds until bubbly, then spoon over the latte.
- Garnish and serve: Top with whipped cream if desired. Dust with pumpkin pie spice or cinnamon. Serve immediately.
Notes
For a dairy-free version, use oat milk or coconut milk. For extra pumpkin flavor, add an extra tablespoon of pumpkin puree and reduce milk by a tablespoon. To make it iced, cool the pumpkin mixture for 5 minutes, then pour over ice with coffee. Leftover pumpkin milk mixture can be stored in the refrigerator for up to 3 days or frozen in ice cube trays for up to a month.
Nutrition
- Serving Size: 1 latte (12 ounces)
- Calories: 220
- Sugar: 26
- Sodium: 150
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 32
- Fiber: 2
- Protein: 8
Keywords: pumpkin spice latte, homemade latte, fall coffee, pumpkin coffee, better than Starbucks, easy latte recipe