There’s something utterly comforting about wrapping your hands around a warm mug and breathing in the cozy, spiced aroma of autumn — that’s the magic of a homemade Pumpkin Spice Latte. If you love seasonal flavors and the satisfaction of making things from scratch, this pumpkin latte recipe is a must-try. With real pumpkin puree, warming spices, and the deep, toasty notes of espresso or strong brewed coffee, it transforms a simple cup into a small, everyday celebration. Pair it with a baked treat like spiced pumpkin streusel muffins for a perfect fall morning or afternoon pick-me-up.
Ingredients & Equipment
Ingredients
- 1 shot Espresso or strong coffee — brewed freshly (about 1/4 cup)
- 1/4 cup Pumpkin puree — unsweetened
- 1 cup Milk — dairy or plant-based (almond, oat, or your favorite)
- 1 to 2 tbsp Natural sweetener — maple syrup (or honey, or agave syrup)
- 1/2 tsp Pumpkin spice blend — a mix of cinnamon, nutmeg, ginger, and cloves
- 1/2 tsp Vanilla extract — optional
- Whipped cream — optional topping (as needed)
Notes on ingredients
- Use unsweetened pumpkin puree for the best texture and flavor control. If you’re using fresh pumpkin, see this simple guide on how to make it: how to make homemade pumpkin puree.
- Adjust the sweetener to taste. Start with 1 tablespoon if you prefer a less sweet latte, and increase to 2 tablespoons for a sweeter treat.
- Pumpkin spice blend is easy to buy or make at home (equal parts cinnamon and nutmeg with smaller amounts of ginger and cloves). If you don’t have all spices, cinnamon plus a pinch of nutmeg works in a pinch.
Equipment
- Espresso machine, Moka pot, Aeropress, or a strong brewed coffee (French press) — any method that yields bold coffee
- Small saucepan or microwave-safe bowl for warming milk
- Whisk or milk frother — handheld frother works great
- Measuring cups and spoons
- Mug(s)
- Optional: blender for extra-smooth texture, kitchen thermometer to avoid scalding milk
Helpful tools like a small whisk, handheld frother, or a blender make it easier to get that café-style froth and silky texture. A thermometer is handy if you’re particular about heating milk to around 150–155°F (65–68°C), which is hot but not boiling.
Step-by-Step Instructions (with tips)
Follow these clear, friendly steps to make a cozy pumpkin spice latte at home. Small tips and variations are included so you can adapt the recipe to what you have on hand.
- Brew your coffee
- Brew one shot of espresso or 1/2 cup strong brewed coffee. If using a drip machine, make it stronger by using extra grounds; if using a French press or Aeropress, use a slightly higher coffee-to-water ratio. Tip: Freshly ground beans give a brighter, cleaner flavor.
- Warm the milk
- Warm the milk in a saucepan over medium-low heat or microwave until hot but not boiling. Aim for steaming with small bubbles around the edge. If using a saucepan, whisk occasionally to prevent a skin from forming. Kitchen thermometer users can heat to 150–155°F (65–68°C). Tip: For creamier texture, warm the milk with a teaspoon of butter or a splash of cream.
- Make the pumpkin mixture
- In a small bowl, mix 1/4 cup pumpkin puree, 1 to 2 tablespoons natural sweetener, 1/2 teaspoon pumpkin spice blend, and 1/2 teaspoon vanilla extract (if using). Whisk until smooth. Tip: If your pumpkin puree is a little chunky, a quick blitz in a blender or immersion blender will make it silky.
- Combine coffee and pumpkin
- Pour the coffee into a large mug and add the pumpkin mixture. Stir well to dissolve and blend the flavors. If you want a smoother integration, whisk the pumpkin directly into the hot coffee first.
- Add warm milk and froth
- Add warmed milk to the mug and stir. Froth the milk if desired using a frother, a handheld whisk, or by shaking the warmed milk vigorously in a sealed jar (be careful with heat). For a café-style top, pour the milk slowly and hold back the foam with a spoon, then spoon foam on top. Tip: For extra silky froth, use milk with a higher fat content, or try oat milk — it froths really well.
- Top and serve immediately
- Top with whipped cream if you like, and sprinkle a pinch of extra pumpkin spice or cinnamon on top. Serve immediately for the best flavor.
Variations and kitchen tips
- Strong coffee vs. espresso: If you don’t have an espresso machine, use 1/2 cup strong brewed coffee. For an even bolder cup, use cold-brew concentrate diluted slightly, then heat and combine.
- Roasted pumpkin vs. canned: Fresh roasted pumpkin puree (from sugar pumpkin) has a brighter, nuttier flavor; roasted slices baked on a tray and pureed make a delicious base. Canned pumpkin puree is convenient and consistent.
- Sugar-free option: Use a sugar-free syrup or a monk fruit/erythritol blend to taste.
- Vegan option: Use almond, oat, or soy milk and swap whipped cream for coconut whipped cream.
- Spice control: Increase or decrease pumpkin spice to match your preference. Add a pinch of cardamom for an aromatic lift.
Pairing tip: Try this latte alongside chewy pumpkin cookies or a small pumpkin pie — both are lovely companions to the flavors in the drink. For a simple at-home treat, these chewy pumpkin cookies are a natural match.
Storage, Freezing & Make-Ahead Tips
Leftovers
- A freshly made pumpkin spice latte is best enjoyed immediately, but leftover latte can be stored in the refrigerator in an airtight container for up to 24–48 hours. Reheat gently on the stove or in the microwave, whisking or re-frothing briefly before serving. Note: Milk that has been frothed and stored will lose some of its texture.
Make-ahead pumpkin base
- To save time on busy mornings, make a pumpkin spice concentrate: combine pumpkin puree, sweetener, pumpkin spice, and vanilla in a jar. Store this mixture in the fridge for up to 5 days. Scoop a tablespoon or two into your coffee, add warm milk, and voilà — quick latte.
Freezing
- The pumpkin spice concentrate freezes very well. Portion it into ice cube trays or small freezer-safe containers and freeze for up to 3 months. Pop out a cube, thaw in a small bowl or microwave, and mix with freshly brewed coffee and warm milk.
- Do not freeze the latte after adding milk and coffee; dairy textures can separate upon thawing.
Batch-making tips
- If you want to make a larger batch for guests, brew espresso or strong coffee in bulk, and warm a pot of milk. Make a double or triple batch of the pumpkin concentrate and keep it warm in a small slow cooker on the lowest setting for serving.
- For cafes-style service at home, keep the pumpkin base warm and froth milk to order.
Portioning advice
- This recipe is for one generous mug. For two people, double all ingredients and froth milk in two batches for best texture.
How to Use / Serve This Dish
Serving ideas
- Classic cozy: Serve in a large mug topped with whipped cream and a dusting of pumpkin spice. Garnish with a cinnamon stick for stirring.
- Cold version: Make an iced pumpkin spice latte by chilling the pumpkin concentrate and coffee, pouring over ice, and adding cold milk. Shake or stir until combined.
- Boozy twist: Add a shot of bourbon, spiced rum, or coffee liqueur for an adult version — stir in just before serving.
- Breakfast pairing: Enjoy with warm scones, muffins, or a slice of toast. Mini pumpkin pies make an adorable pairing for parties: mini pumpkin pies are a festive choice.
- Dessert-style: Drizzle caramel or chocolate sauce over whipped cream for an indulgent finish.
Creative variations
- Chai-pumpkin: Add a tablespoon of concentrated chai or steeped chai tea and reduce the coffee for a spiced, tea-forward latte.
- Mocha pumpkin: Stir in a teaspoon of cocoa powder or a tablespoon of chocolate syrup with the pumpkin mixture for a mocha-pumpkin hybrid.
- Spiced honey latte: Swap maple syrup for spiced-infused honey — warm honey with a bit of orange zest and clove, then strain into your pumpkin mixture.
Presentation tips
- Warm the mug in the microwave for a few seconds before pouring to keep the latte hot longer.
- Use clear glass mugs to show off the layered look: coffee + pumpkin base + milk + foam + whipped cream.
FAQ
Q: Can I use canned pumpkin pie filling instead of plain pumpkin puree?
A: No — avoid canned pumpkin pie filling because it’s sweetened and already spiced, which will throw off the balance of this recipe. Use unsweetened canned pumpkin puree or fresh homemade pumpkin puree (see the how-to link earlier) to control sweetness and spice.
Q: How long does the pumpkin spice latte last in the fridge?
A: Once made, consume within 24–48 hours for best flavor. The pumpkin base stored separately in the fridge will keep for up to 5 days; frozen portions can last up to 3 months.
Q: What can I use instead of milk frother?
A: Plenty of options — a small handheld whisk, an immersion blender, or shaking warm milk in a sealed jar can produce froth. For tiny bubbles and a silky texture, a blender on high for 10–15 seconds also works.
Q: Can I make a sugar-free or lower-sugar version?
A: Yes. Use a sugar-free syrup, a monk fruit or stevia blend, or simply reduce the amount of natural sweetener. Keep in mind that sweeteners can affect mouthfeel; if you reduce sugar, add a tiny pinch of salt to balance flavors.
Conclusion
There’s a special kind of comfort in a homemade Pumpkin Spice Latte — it’s warm, fragrant, and entirely customizable to your taste. Whether you’re savoring the ritual of brewing espresso, experimenting with fresh roasted pumpkin, or pulling together a quick morning treat with a make-ahead pumpkin concentrate, this latte brings a little seasonal joy to your day. If you’d like more inspiration or variations, check out this detailed option for The Best Pumpkin Spice Latte Recipe, take a look at how the classic is presented by Pumpkin Spice Latte: Starbucks Coffee Company, or compare notes with another popular version at Homemade Pumpkin Spice Latte Recipe. Try the recipe, tweak it to your liking, and share a mug (or the recipe) with a friend — cozy moments are better when they’re shared.
Pumpkin Spice Latte
Ingredients
For the latte
- 1 shot Espresso or strong coffee Brewed freshly (about 1/4 cup)
- ¼ cup Pumpkin puree Unsweetened
- 1 cup Milk Dairy or plant-based (almond, oat, or your favorite)
- 1 to 2 tbsp Natural sweetener Maple syrup (or honey, or agave syrup)
- ½ tsp Pumpkin spice blend A mix of cinnamon, nutmeg, ginger, and cloves
- ½ tsp Vanilla extract Optional
- as needed Whipped cream Optional topping
Instructions
Preparation
- Brew one shot of espresso or 1/2 cup strong brewed coffee. If using a drip machine, make it stronger by using extra grounds.
- Warm the milk in a saucepan over medium-low heat or microwave until hot but not boiling. Aim for steaming with small bubbles around the edge.
- In a small bowl, mix pumpkin puree, natural sweetener, pumpkin spice blend, and vanilla extract (if using). Whisk until smooth.
Combining Ingredients
- Pour the coffee into a large mug and add the pumpkin mixture. Stir well to dissolve and blend the flavors.
- Add warmed milk to the mug and stir. Froth the milk if desired.
Serving
- Top with whipped cream if you like, and sprinkle a pinch of extra pumpkin spice or cinnamon on top. Serve immediately.
