This Pumpkin Spice Latte recipe features a homemade spiced pumpkin sauce, espresso, and creamy, frothy milk. It’s a cafe-worthy drink that’s easy to make at home, the perfect fall latte!
Chilly fall mornings were made for this easy Pumpkin Spice Latte recipe. It’s flavored with a homemade spiced pumpkin sauce that elevates the drink into a better-than-the-coffee-shop fall latte. No need to venture out, enjoy this gorgeous drink in the comfort of your pajamas and slippers!
Why We ❤️ This Homemade Pumpkin Spice Latte
Our daughters wait excitedly each fall for the Starbucks pumpkin spice latte to make its grand entrance. I’m pretty sure they’d order this drink year ’round if it was available! Here’s why we like this pumpkin coffee drink recipe:
- Affordable. Going out for coffee drinks is a treat that can definitely add up (💲). So it’s awesome to make our own pumpkin spice lattes at home, to still enjoy those beautiful flavors while also saving money.
- Easy to customize. Part of the beauty of DIY coffee drinks it that you can adjust them however you like. Make it sweeter or less sweet. Amp up the spice. Add a little less milk or a lot more whipped cream!
- Enjoy it anytime. With this recipe, we can drink a pumpkin spice latte whenever we want – in our pj’s, no need to leave the house!
Recipe Ingredients
I’ve included some notes below to help you when you make this recipe. Check the recipe card lower down for the full ingredient amounts.
For the Pumpkin Sauce
- Pumpkin puree – Pumpkin puree is the base of our pumpkin sauce–it adds the earthy pumpkin flavor to our latte.
- Maple sugar – I love the rich flavor of maple sugar but if you can’t find it, this latte is also perfect with light brown sugar or coconut sugar.
- Water – Water helps thin the pumpkin sauce.
- Vanilla extract – Pure vanilla extract enhances the sweetness and flavor of the pumpkin sauce.
- Pumpkin pie spice – Pumpkin pie spice is a combination of cinnamon, nutmeg, ginger, cloves, and allspice that gives the latte its signature warmth and pumpkin pie flavor.
- Ground cardamom – Cardamom adds a floral flavor to the latte that isn’t traditional but is so lovely! If you don’t have cardamom on hand, feel free to skip it.
For One Latte
- Espresso – I use my Nespresso maker to make this latte–my favorite pods are the Scuro and Chairo, but you could use very strong black coffee or a bottled espresso.
- Pumpkin sauce – Start with 2 tablespoons of pumpkin sauce then increase the amount if needed to suit your taste.
- Milk – I use whole milk, but any type of milk, including non-dairy milk, works fine. To froth it, you can use a stand frother, a wand frother, a blender, a french press, or even just a whisk
- Garnish – Whipped cream and cinnamon.
How To Make A Pumpkin Spice Latte
A few simple steps are all that’s needed to make a pumpkin spice latte! I’ve outlined the for you in these photos. Find the detailed instructions in the recipe card lower down.
- Make sauce. Combine all of the sauce ingredients over low heat and simmer to dissolve the sugar.
- Make the latte. Stir together the espresso and pumpkin sauce.
- Heat and froth the milk. Warm the milk until it’s just steaming and froth it for about 20 seconds by carefully shaking it in a jar or using a wand frother.
- Add milk. Pour the frothed milk on top of the espresso.
- Garnish. Add a swirl of whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired. Fun and so pretty!
Tips for Success
Below, you’ll find a few tips to help you if you don’t have an espresso machine or pumpkin pie spice on hand. You can easily adapt this pumpkin spice latte recipe if needed.
- What if I don’t have an espresso machine? If you don’t have an espresso machine, Nespresso machine, or moka pot for making espresso, pick up a jar of instant espresso and follow the direction on the package to make the espresso. Alternatively, you could use strong coffee in place of the espresso.
- Pumpkin pie spice substitute: If you don’t have pumpkin pie spice in the pantry, you can easily recreate it. Use this simple formula: For one teaspoon of pumpkin pie spice, use a combination of ¾ teaspoon of cinnamon and ¼ teaspoon ginger, nutmeg, cloves, or allspice.
- Adapt the spices. You could also adjust the added spices to do half ground cinnamon and half ground ginger, or even make it an all-ginger latte if you love the spicy taste of ginger.
- Serve it cold. Make an iced pumpkin spiced latte! Don’t heat the milk, then simply pour the latte over a glass of ice and give it a gentle stir to cool the espresso.
- Make it sweeter. For those of us who like a sweeter pumpkin latte, add an additional tablespoon or two of sugar to the pumpkin puree.
Proper Storage
Place the pumpkin sauce in an airtight container like a glass jar with a tight-fitting lid and store it in the fridge for up to 1 week.
More Drink Recipes To Try
Pumpkin Spice Latte
This Pumpkin Spice Latte recipe features a homemade spiced pumpkin sauce, espresso, and creamy, frothy milk. It's a cafe-worthy drink that's easy to make at home, the perfect fall latte!
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Ingredients
For the Pumpkin Sauce
- ½ cup pumpkin puree
- ¼ cup maple sugar, or light brown sugar
- ¼ cup water
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cardamom, optional but delicious
For One Latte
- 2 shots freshly pulled espresso, see notes
- 2 tablespoons pumpkin sauce, or to taste
- ½ cup whole milk
- Whipped cream and cinnamon, for garnish
Instructions
For the Pumpkin Sauce
- Combine all pumpkin sauce ingredients in a small saucepan over low heat. Bring to a gentle simmer and cook for 3 minutes, or until the sugar has dissolved. Remove from heat and cool completely. Store in an airtight container in the fridge until ready to use (up to 7 days).
For The Latte
- In your favorite mug, stir together espresso and pumpkin sauce.
- Heat milk on the stovetop or in the microwave until it is just steaming, about 150℉.
- Froth milk until it develops a ½” thick layer of foam, about 20 seconds using a wand frother – or by very carefully shaking the milk in a mason jar (I recommend wrapping the jar in a towel it will be hot).
- Pour frothed milk over the espresso. Garnish with a swirl of whipped cream and a sprinkle of cinnamon. Enjoy immediately.
Notes
Espresso – I use my Nespresso maker to make this latte – my favorite pods are the Scuro and Chairo, but you could use very strong black coffee or a bottled espresso.
Nutrition Information:
Serving: 1 Calories: 182kcal Carbohydrates: 29g Protein: 4g Fat: 5g Saturated Fat: 3g Polyunsaturated Fat: 2g Cholesterol: 13mg Sodium: 58mg Fiber: 3g Sugar: 24g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2012, then updated in 2024.
Love this! Not just for coffee either, for pumpkin spice Chai teatea, smoothies or even pumpkin spice hot milk Steamer!! Thanks so much. Dairy free can sub coconut milk or cream and maple syrup!
Hello! Basically, I just wanted to tell you that your pumpkin spice latte is the BEST recipe I’ve EVERY tried!!! Thanks soooooo much for sharing it!! I’ve been using it for over a year!!!
Brenda, linking to this from Life In Grace….. This sounds wonderful! And a perfect treat for my book club girls. Looking forward to making these!!!
Wonderful! Love it in my coffee and it is also great as a flavoring for my oatmeal. Thank you so much!
Oooooo…in oatmeal?! I need to try that! Thanks!
This looks delish! Can’t wait to give it a try.
I just made my first batch, going to share with my family tonight….I looove it!! :) thanks!
Awesome, Sindy! So glad you like it! :)
Oh, this is sooo good! Buying these specialty drinks really adds up, so in searching and trying other
recipes that I found and being disappointed in those, I found this one.
The only thing I can say is BINGO !!!!
I am happy, happy, happy!
Wonderful! So glad you liked this, Pamela!
I just have to send you a thanks… I’m a teacher and brought half of my batch into work, and it’s such a huge hit. :) So thank you!!
Thank you SO MUCH for writing to let me know! I’m so glad you and your coworkers are enjoying this! :)
Finally got around to making this–my only tweak is using Penzeys Pumpkin Pie Spice–2 T.–for all the spices because I am lazy and they are down the street from me. I whipped it up in a food processsor. I know some people do not like the sludge of spices in the bottom of the cup but I am pushing 70 and coffee was always percolated on the stove and always had grounds floating around and in the bottom of your cup. I love a the ‘heft’ and body this has. It is a lovely taste treat.
I’m so glad you’re enjoying this, Susan – thanks for coming back to let me know! :)
This is the best part of fall!
What a great idea to have a whole batch ready to go in the morning~
Hi, can I use skim milk and nonfat sweetened condensed milk?
I’ve made it with skim milk and it worked fine for me. Also did a batch with almond milk once, it also turned out well.