Homemade Pumpkin Spice Latte

Name: Healthy Pumpkin Spice Latte Recipe
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Ingredients: ½ cup milk ((any variety)); 1 ½ tablespoons pumpkin puree; 1 ½ tablespoons maple syrup (, or to taste); ¼ teaspoon pumpkin pie spice; pinch of salt ((optional)); ½ cup brewed coffee

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If we’re being honest with each other, I find the pumpkin spice latte from Starbucks a little too sweet. (And a little too expensive.) That’s why I started experimenting with a homemade version!

After some experimentation, I’ve discovered two different methods for making it, and I think both are worth mentioning. If you have your favorite milk on hand, there’s a way to use it. And if you don’t have milk on hand, I have a brilliant way to make your coffee creamy without it.

Either way, you can enjoy this seasonal drink without a hefty price tag or long wait in the drive-thru line. It’s a win-win!

⭐⭐⭐⭐⭐ Featured Review

“Delicious! Rich & creamy. I made the blender version and hands down its one of the best pumpkin spiced latte recipes I’ve tried.”

-Gail

pumpkin spice latte in glass with whipped cream on top

Pumpkin Spice Latte Ingredients

Here’s what you’ll need for a homemade version:

Pumpkin Puree. I use canned pumpkin for convenience. Since we’re not using the entire can in this recipe, I’ll include several ideas for using the remaining pumpkin in the recipe notes below.
Milk. You can use any milk you prefer, such as cow’s milk or soy milk. In my experience, homemade oat milk does not heat well, so that’s the only one you should avoid. (Store-bought is fine!)
Maple Syrup. This natural sweetener is easy to stir into the latte and the flavor pairs perfectly with Fall spices.
Coffee. I don’t expect you to have an espresso machine at home, so black coffee will work just fine here. It’s best to brew a strong cup for maximum coffee flavor. (Or see my alternate blended recipe for one made without milk at all.)
Pumpkin Pie Spice. This spice blend makes measuring easy, so you won’t have to open multiple spice jars. It’s usually available year-round, in case you want to make this dish out of season. However, I’ll also share an alternative below, if needed.

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

Tip: Make Your Own Pumpkin Spice

Make your own pumpkin spice mix:

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

You’ll only need 1/4 teaspoon of this mix for the recipe below, but if you make two servings, you can use the entire amount. Or use 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 Pumpkin Spice Latte

Step 1:

In a small saucepan, add the milk, pumpkin pie spice, maple syrup, and pumpkin. Whisk the mixture well until it looks smooth.

If you haven’t started brewing a cup of black coffee, this is the time to do that, too. If you have leftover coffee that you plan to reheat, go ahead and add it to the saucepan now.

Step 2:

Bring the mixture to a gentle simmer over medium-high heat. As soon as it starts to bubble around the edges, stir it and turn off the heat. You don’t need to bring it to a full boil, or you could scorch the milk. I like to use a spoon to carefully taste it; you can always simmer it for another minute if you prefer a hotter drink.

When your coffee is done brewing, pour a 1/2 cup into the saucepan and whisk well. Taste the drink and make any necessary adjustments. You can add an extra splash of maple syrup for a sweeter flavor. If it tastes too sweet, add a pinch of salt or an extra splash of black coffee to balance the flavor.

Once you’re satisfied with the flavor, it’s ready to serve immediately. Top with whipped cream and extra spices for a coffee shop experience at home.

coffee added to pumpkin latte and served in mug.

PSL Recipe: Blender Variation

This version gets its creaminess from almond butter, rather than milk, resulting in a more concentrated coffee flavor.

In a high-speed blender, combine:

1 cup hot brewed coffee
1 teaspoon almond butter or cashew butter
1 tablespoon maple syrup
1 tablespoon pumpkin puree
1/4 teaspoon pumpkin pie spice

Directions: Secure the lid on the blender and blend until the mixture looks creamy. Assuming you started with hot coffee, it should be ready to serve immediately after blending.

Safety Tip

When blending hot liquids, it’s best to use a blender that has a vent at the top or a removable insert that you can cover with a thin dish towel. This will allow steam to escape as you blend, so the pressure won’t cause the lid to blow off. I wouldn’t use personal blenders (with no vent) for this type of recipe.

pumpkin spice latte in 2 glasses with black background

Pumpkin Spice Latte REcipe FAQs

What does a Pumpkin Spice Latte taste like?

The latte from Starbucks is very sweet, but it doesn’t have a prominent pumpkin flavor. (Prior to 2015, they didn’t even include real pumpkin in the syrup! Now they do.) I think it tastes like a sweet, cinnamon-spiced latte that’s light on the coffee flavor.

Can I make this without pumpkin?

Yes, if you prefer to skip the pumpkin puree in your morning coffee, this drink will still be delicious without it.

How does pumpkin affect the texture?

Adding pumpkin puree to coffee doesn’t noticeably alter the texture, but you’ll see the drink separate visibly if you let it rest for too long. I recommend keeping a spoon nearby so you can stir it often.

Can you make it iced?

Yes, you can skip the heating process and serve it over ice, but I prefer a Pumpkin Cream Cold Brew in that case, or the blended version of this recipe (noted above).

Healthy Pumpkin Spice Latte Recipe

4.98 from 45 votes

Here's how to make a pumpkin spice latte that tastes better than one from Starbucks. This recipe is not too sweet and packs the perfect amount of pumpkin spice flavor, all while using home-brewed coffee. It's ready to drink in minutes!

prep3 mins cook2 mins total5 mins

Servings:1

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Ingredients

½ cup milk (any variety)
1 ½ tablespoons pumpkin puree
1 ½ tablespoons maple syrup , or to taste
¼ teaspoon pumpkin pie spice
pinch of salt (optional)
½ cup brewed coffee

Instructions

In a small saucepan over medium-high heat, combine milk, pumpkin, maple syrup, pumpkin pie spice, and a pinch of salt. Whisk well. Start brewing a cup of strong black coffee, as well. (If you have leftover cold coffee, you can heat it up with the milk.)
As soon as the mixture starts to bubble around the edges of the pan, stir it well to ensure it's evenly warmed, then remove it from the heat. Add in the black coffee and make any adjustments to taste. You can add more sweetener, if needed, or more black coffee to make it taste less sweet. 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.

Video

Notes

Nutrition information is for the whole batch, using soy milk. This information is automatically calculated and is just an estimate, not a guarantee.

Blender Version: You can make a blender version by combining 1 cup of brewed coffee, 1 teaspoon of almond butter, 1 tablespoon of pumpkin puree, 1 tablespoon of maple syrup, and 1/4 teaspoon of 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.

More Pumpkin Recipes: Since this recipe doesn’t call for a full can of pumpkin, here are some additional ways to use it: