Pumpkin Spice Latte

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This Pumpkin Spice Latte recipe is easy to make at home, using only 5 simple ingredients. You can use home-brewed coffee to make it, so you don’t need an espresso machine or any specialty syrups. It’s naturally sweet, and much more affordable than going to a coffee shop!

pumpkin spice latte in glass with whipped cream on top

You can make this recipe on the stove top, or in a blender, in just 5 minutes. The blender version is inspired by my popular Instant Vegan Latte, for a stronger coffee flavor below.

What is in a Pumpkin Spice Latte?

Starbucks has made this drink wildly popular, and their version is made with milk, espresso, and a pumpkin spice syrup, which contains sugar, milk, natural flavors, and more. (You can see their nutrition info disclosed here.)

pumpkin, coffee, almond milk, maple syrup, and spice on a white surface

This healthy Pumpkin Spice latte is a lighter alternative, using 5 easy ingredients.

  • Pumpkin puree
  • Brewed coffee
  • Milk of choice
  • Pumpkin pie spice
  • Maple syrup

It tastes like a decadent coffee drink, without using refined sugar or preservatives. You can use 2% milk, skim, or your favorite non-dairy milk to make it at home!

Tip: Make Your Own Pumpkin Spice

Pumpkin pie spice is a blend of spices that you can buy as a pre-made mix for convenience, but you can also make your own.

To make your own pumpkin spice mix, combine:

  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of ground cloves or allspice

You’ll only need a 1/4 teaspoon of this mix for the recipe below, but if you make two servings, you can use all of it! Or, follow my pumpkin pie spice recipe to make a larger batch that you can store for later.

pumpkin spiced lattes overhead on a cutting board

How to Make a Pumpkin Spice Latte

1. Stir together the ingredients. Add the coffee, milk, pumpkin, maple syrup, and spice to a small saucepan and whisk them together to make sure the pumpkin is incorporated smoothly.

pumpkin spice latte ingredients in saucepan

In my experience, a whisk works better for stirring than a spoon does, but you could also use a fork.

2. Warm it up. Bring the mixture to a gentle simmer, over medium-high heat. As soon as it starts to simmer, you can test the temperature by scooping up a spoonful, and when it’s as hot as you’d like it, you can pour it into a mug.

latte poured from saucepan into glass and topped with whipped cream

3. Enjoy! Garnish your latte with whipped cream and extra pumpkin pie spice on top, for a coffee drink that looks like it came from a coffee shop. Use coconut whipped cream to keep it dairy-free.

I typically make this recipe with almond milk, but you can use any milk you love. For a nut-free, non-dairy drink, you can also make this using hemp milk.

Tip: I only recommend using homemade oat milk for cold lattes, because it will thicken when heated, which isn’t always pleasant. Store-bought oat milks should heat up just fine, though, thanks to their added ingredients.

pumpkin spice latte in 2 glasses with black background

Helpful Tips

What does a Pumpkin Spice Latte taste like? The latte from Starbucks is very sweet, but it doesn’t have a prominent pumpkin flavor. (In fact, in previous years they didn’t even include real pumpkin in the syrup! Now they do.)

This homemade latte is less-sweet if you make it as written, but you can always add more sweetener to make it taste how you want it to. I think 1 1/2 tablespoons of maple syrup makes it taste like a coffee shop version. The perk of making it at home is that you’re in total control of the final outcome. You can use honey or maple syrup, which both easily dissolve into the drink.

How does pumpkin affect the texture? Adding pumpkin puree to coffee can give it a slightly grainy texture if you let the drink rest too long, so keep that in mind when making this! Just stir it again to re-incorporate, if needed.

Can you make it without coffee? If you don’t care for coffee, feel free to use extra almond milk instead, for a caffeine-free drink. (When I worked as a barista, we called it a “steamer.”) You could also use your favorite tea to replace the coffee, similar to a London Fog drink.

Can you make it iced? Yes, of course! Simply whisk the ingredients together and serve it over ice.

pumpkin spice latte with foam on top at an angle

How to Make a Pumpkin Spice Latte in a Blender

This blended pumpkin spice latte gets its creaminess from almond butter instead of milk, which gives it a more concentrated coffee flavor. I think this version tastes even more similar to a version made with espresso.

This version even gets a nice foam on top, like a real latte, even though it’s made without milk.

In a blender, combine:

  • 1 cup hot brewed coffee
  • 1 teaspoon almond butter (or cashew butter)
  • 1 tablespoon maple syrup (or honey, if not vegan)
  • 1 tablespoon pumpkin puree
  • 1/4 teaspoon pumpkin pie spice

pumpkin spice latte in blender

1. Blend. Add the 5 ingredients together in a blender, and blend until the mixture looks smooth and creamy.

blended latte poured into glass

2. Enjoy! Pour the latte into a glass and serve warm right away. This version even develops a foam on top, like a real latte. Feel free to double the batch, if you need more than one serving, too.

I can’t wait to hear which version you try. I hope you’ll love it as much as I do!

pumpkin spice latte in glass with whipped cream on top
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5 from 40 votes

Pumpkin Spice Latte

This Pumpkin Spice Latte recipe calls for just 5 simple ingredients, using home-brewed coffee. It's naturally sweet and more affordable than a store-bought latte!
Course Drinks
Cuisine healthy
Keyword pumpkin spice latte
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1
Calories 79kcal



  • In a small saucepan over medium-high heat, combine the ingredients and use a whisk to stir, incorporating everything smoothly.
    pumpkin spice latte ingredients in saucepan
  • As soon as the mixture starts to simmer, stir well to make sure it's evenly warmed up, then pour into a mug and serve right away. You can adjust the flavoring to taste, adding more maple syrup (I like an extra 1/2 tablespoon), or more spice, depending on your preference. You can also add more coffee for a stronger coffee flavor. This recipe is best served warm right away, as the pumpkin will start to separate as it sits, but you can simply give it a stir to reincorporate everything again.
    latte poured from saucepan into glass and topped with whipped cream



Nutrition information is for the whole batch, using almond milk. This information is automatically calculated, and is just an estimate, not a guarantee.
Prefer a stronger coffee flavor? You can make a blender version instead by combining 1 cup of brewed coffee, 1 teaspoon almond butter, 1 tablespoon pumpkin puree, 1 tablespoon maple syrup, and 1/4 teaspoon pumpkin pie spice. Blend until smooth and creamy, and serve right away for a more concentrated coffee flavor that tastes like it was made with espresso.
See the full post for more tips & tricks!


Calories: 79kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 168mg | Potassium: 137mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2336IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg

If you try this Pumpkin Spice Latte, please leave a comment below letting me know how you like it!

Reader Feedback: Which pumpkin recipe would you like to see next?

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Vicky (Sweet and Healthy Living)

Hi Megan,

I was wondering what your opinion is on the whole omega 3 to 6 ratio. I know that most paleo advocates recommend consuming more animal fats, avocado and coconut rather than nuts because nuts are higher in omega 6 fats, while grass fed animal products have a better omega ratio. According to some, high levels of omega 6 fats, which are inflammatory, are the culprit for heart disease rather than cholesterol or saturated fat. What do you think?


Great idea! I, too, find traditional pumpkin spice lattes to be too sweet and artificial-tasting. I’ll have to try this! I wonder if regular unsweetened almond milk would work…I don’t have any homemade almond milk on hand.

Danielle @ Clean Food Creative Fitness

This sounds amazing! I will definitely be trying this one out for sure!

the delicate place

yum! i make a pumpkin spice chai similar to this! when i go to a coffee shop i usually ask for decaf with a splash of soy or almond milk and 1 pump of the syrup. that ends up being PLENTY sweet for me!


I’ve never heard of coffee with pumpkin but it sounds a bit strange…I’m french and we don’t really mess with our coffee ๐Ÿ™‚ I may make this sans coffee though, that sounds delish!


I’m not a coffee drinker, but my husband is a sucker for all those Starbuck’s drinks, so I think he’ll enjoy this one! I tried your vanilla-cado smoothie last night, and it was divine! I love that I didn’t have to add bananas to make it creamy…I think too many bananas bother me, so it’ll be a go-to recipe!


Wow!! I was just saying to my husband this morning how I love me a Pumpkin Spice Latte in the fall, but they are WAY too sweet and I try not to consume cow dairy, and then….I open my email and here you are saving the day!! ๐Ÿ™‚ I am going to make this right now! I just love all your recipes – so simple and delish! I made the PB – chocolate blondies last night! Wonderful! Thanks for all you do!


sounds good iwill try it


Hi Megan
Perhaps you could talk about food combining some day.
I have seen the board that you made, but i am more interested.
Love Laura


Hi Megan, you really made my day with this recipe! I’ve been craving a chai tea all day!! ๐Ÿ™‚ But I was wondering which pumpkin you’re using for the puree or whether you buy it somewhere? Thanks!


Megan, I’ve written before saying how amazingly delicious *ALL* your recipes are. I wanted to write this time to let you know that I just returned home from another stay in the hospital for my Crohn’s disease; but it honestly cheered me up so much to look at your blog often, and know that I will get better and that as I heal I have so many many *YUMMY* and truly *HEALTHY* recipes I get to look forward to enjoying! And all of which will only continue to help me to feel well and maintain my health, while feeling like I’m indulging! So thank you very much for giving me lots to look forward to.


    Hello. This recipe looks easy and delicious. Canโ€™t wait to try it especially since I can control the sweetness.

    I would like to know where I can get the glass mugs you are using. Thank you.


Thanks for the recipe! This is delicious!!! Sometimes it’s nice to liven things up, especially with my beverages.


Made the pumpkin spice latte for myself, husband and daughter and it was a bit hit! We added one more tablespoon of maple syrup because we liked it just a little sweeter.

Sherry Guajardo

Since Starbucks just recently changed their pricing on their drinks and my Venti Iced soy latte with a pump of Chai or a pump of pumpkin is now almost $6.00, I had to find other alternatives. So I went and bought a coffee maker and tried this drink. Poured it over ice in my Starbucks cup, ( because I have a ton of them ) and it was DELICIOUS!!!! I blended it in the blender a minute or 2 and it tastes just like my Starbucks latte. Thanks so much for saving me almost $40.00 a week.


Megan, this pumpkin spice latte is amazing. I have been making it over and over again, thanks!


This was really good; however, the spices came out strong and a bit bitter. Any suggestions?


    Maybe just try using a little less next time, and adjust to your taste?


So yummy! I used coconut milk because I am still waiting for my nut milk bag to arrive in the mail. I will be making this all season. Thank you!

Barbara Sanders

cannot confirm my subscription on feed burner


    I wish I could help, but I don’t have any control over feed burner– it’s a service run by Google.


YOU ARE A GENIUS. I just made it without the coffee and mixed it cold (almond milk, 1 tbsp pumpkin puree, a little vanilla and the spices) and I microwaved it for two minutes (I’m lazy) … It’s amazing! Way better than the store bought kind. Thank you! Your recipes are changing my life. ๐Ÿ™‚


I am not a coffee drinker any more, now i drink Yerba Matte instead! This makes an excellent Matte Latte!!! Thank you so much for all of your fun and wonderful recipes! You have made staying healthy so much more exciting and my husband loves them too, that’s saying alot lol!


Oh my goodness, this sounds delicious!! I never thought to whip it into a latte using just the blender. Definitely going to give this a try – I am a huge fan of pumpkin spiced coffee, but not the super sweet pumpkin lattes. This sounds like the perfect place to start ๐Ÿ™‚


I’m so excited to have a healthy alternative to the Pumpkin Spice Latte! This will be my afternoon treat today. ๐Ÿ™‚


Thank you for this great recipe!! I love it!!


Allergic to almonds. Any other suggestions? Sounds yummy!


This was AMAZING! thank you so much for this recipe!!!!


Wow, drinking this now and i feel like i found the secret to life, its that good.


I love pumpkin everything so I hopped right up to make this – yum! I will be saving a ton of money this fall – thank you!


These are so addictive! Thank you so much, Megan, for a delicious, healthy and cheaper alternative!

Jess @ Crunchy Hot Mama

Another winner! I had 6 (non-paleo) girlfriends over for a PSL party and served them your recipe…everyone loved it! I used coconut milk and 3 dates in mine while on the Whole30, so I can’t wait to try it as written. I also love how quick and easy this recipe is. I’ve tried 2 or 3 other paleo versions that were labor intensive, and ain’t nobody got time for that ๐Ÿ˜‰

Thanks, Megan! Any cookbook update??

Amy @ Life to the Full

YUM! I’m trying this today ๐Ÿ™‚ Thanks for sharing! I love pumpkin spice lattes!


The drink was amazing! I used honey instead of maple syrup and it was delicious, thanks for the recipe!

Alnessa Rhea

Hello Megan,

I hope you are having a wonderful day. I am assisting Chelsea Cohen of LifestyleDynamics.com and she wanted me to shoot you a quick email to let you know that she just loves your recipe and has shared it in her weekly recipe round-up here: http://lifestyledynamics.com/30-healthy-pumpkin-spice-recipes/

Feel free to share it with your audience on your social media sites as you like.

Have a great day!

Alnessa Repollo


This is great! I actually doubled the pumpkin (because I lOVE it!) and instead of sweetener, I used a scoop of vanilla protein power. Yum!


    That’s a deliciously smart idea! Post-workout decadence!


Eating pumpkin out of the can is risky. Know of a botulism case from eating pumpkin out a can. It’s a no for me.


Another delicious recipe, thank you! The only substitutes I made was I added only 1/2 cup of milk and only 1 tbsp of maple syrup.


I just made this. Wow! So tasty!

Krystal // The Krystal Diaries

I absolutely love pumpkin spice lattes! I make them myself at home mostly because I like being able to control what does in it and I don’t like when it’s overly sugary or sweet.

Pep's Free From Kitchen

This was really delicious, so thick and creamy.


I LOVED i! I had some leftover pumpkin left in a can from when I made pumpkin loaf. I loved how it made it creamy when I threw in old coffee and everything in my vitamix. My other drink that I make that is similar is hot chocolate. But when I add sweet potatoe purรฉe to it, it becomes really rich and creamy. I hadn’t thought of pumpkin tho!


Used coconut milk instead… Absolutely delicious and very addictive! ๐Ÿ™‚


Delicious and easy. Thank you for sharing such a simple recipe!


Thank you for the recipe! ๐Ÿ™‚
How to you get your homemade almond milk not to clump when heated? I’ve wasted a lot of almond milk trying to hear it for coffee or tea, it just doesn’t work. It basically gets ruined because of the yucky texture that forms as soon as you heat it. Store bought doesn’t do that because of some added ingredient, but I hate the taste of store bought and would really like to use homemade for more recipes. Help! ๐Ÿ™‚


SO glad i found your page! I’m too cheap these days to get coffee at Starbucks (unless i’m shopping or driving and really need a caffeine boost) so i’ve been really missing my beloved PSL. I’ve made your recipe several times now, and i couldn’t be happier! My husband was happy to have one too. We love the real flavors. I didn’t realize how artificial many PSL’s taste until i had one made with real pumpkin at a fancy coffee shop a few years ago. Now i can make my own and likely will never purchase a PSL again!


SO good! Very easy to modify to your own sweetness preference too. This just changed my whole Fall season. Thank you!!


I am not down with sugary sweet coffees either, nor do I care for SBux PSLs. I do enjoy the pumpkin spice coffee that Trader Joeโ€™s has -no sugar there! I tried your recipe with CANNED coconut milk (way better than the boxed variety)and it is DELISH! I could drink it on its own!! However, I just use it in place of creamer for my own brew. YUM. Do you know how long a batch will last in scanning jar?

Isabelle F. Hache

Made this and I love it! I made it with coconut milk instead as I am supposed to stay away from nuts and almonds- sooo good! I super look forward to my morning coffee because of this receipe! Thank you for sharing it!


I made another recipe a couple weeks ago and wasn’t thrilled with it. Tried this one this morning before work and I’m in love!!! I made mine with the super rich almond dream milk so it made more of a PSL base that I can just add coffee to. It was so much better than the Starbucks version!!

Paulette Campbell

Oh this is yummy.I used soy milk and a natural non coffee drink called teecino.and it turned out way better than any store bought latte Hats off!!

Cristy Jenkins

What a great recipe! I was wondering if a date or two could take the place of the maple syrup? I think I’ll try it out in the blended version!

    Megan Gilmore

    Yes, definitely! I usually use 2 squishy dates if I want a sweet coffee drink.

Sandra Bigvand

Sounds good and so easy.

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