This pumpkin spice latte recipe is easy to prepare and rivals coffee shop versions! Save money and make a large batch at home to enjoy all season long.
Recipe Science
- Simmer pumpkin puree with cinnamon, ginger, nutmeg, and cloves to extract and infuse the spice flavors into the sugar solution.
- Heat the milk to 140-145°F (60-63°C) for the perfect latte—hot, drinkable, and ideal for creating smooth foam.
- Espresso, brewed with finely ground beans under high pressure, is perfect for lattes. A concentrated 1-ounce shot pairs well with milk.
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Why It Works
The end of the year brings my favorite holidays, lots of baking, and the smells of lingering fall spices to my kitchen. The season is kickstarted by ordering a Starbucks pumpkin spice latte (aka PSL) on the first day they are available. A sip of coffee is always paired with a pumpkin cream cheese muffin.
I successfully recreated the famous pumpkin spice latte at home to save money and time waiting in line at the coffee shop. It starts with a batch of simple spiced syrup made with real pumpkin purée. This lasts a week, so grabbing and pouring into your daily cup is easy. Combined with espresso, frothy milk, and whipped cream, you’ll become a barista in no time.
Ingredients You’ll Need
- Pumpkin Spice Sauce: A sugar syrup mixed with pumpkin puree, cinnamon sticks, nutmeg, clove, and ginger.
- Espresso: Starbucks’ single shot is 0.75 ounces and is used in short (8-ounce) and tall (12-ounce) lattes. Grande (16 ounces) and venti (20 ounces) use two shots or 1.5 ounces. You can adjust how strong you like for your coffee. This recipe makes about a 10 to 12-ounce latte; add one to two ounces of espresso (also called shots).
- Milk: About 8 ounces, dairy or plant-based, like oat, soy, or almond milk. Steamed or cold milk for an iced version.
- Whipped Cream: Top with whipped cream, either unsweetened or sweetened; this is optional.
- Pumpkin Spice Topping: A mixture of ground ginger, cinnamon, nutmeg, and clove. You can use homemade pumpkin pie spice or store-bought for a quick swap.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This homemade pumpkin spice latte is easy to customize! Try these delicious options:
- Coffee: Instant espresso or coffee can be used instead of brewed. Using freshly brewed strong coffee like a dark roast works well. For a chilled beverage, add refrigerated coffee concentrate or cold brew. Try my pumpkin cream cold brew recipe!
- Sweetener: Try brown or coconut sugar instead of granulated sugar for the simple syrup.
- Whipped Cream Substitute: Try coconut whipped cream for a dairy-free alternative.
- Spice: Add whole or ground cardamom or allspice to the sauce for a more intense spice flavor.
- Flavoring: When simmering the sauce, feel free to add vanilla extract or beans. You can also add caramel sauce or extract to the latte.
How to Make a Pumpkin Spice Latte
Step 1: Simmer the Pumpkin Spice Sauce
This pumpkin spice sauce includes canned or homemade pumpkin puree, cinnamon sticks, ground ginger, nutmeg, and cloves. It is gently simmered on the stovetop for 20 minutes, slowly extracting the spices’ flavors and infusing them into the sugar solution. Don’t boil the syrup; you want to keep it on a simmer, which will thicken as it cools.
Step 2: Strain the Sauce
Strain the sauce through cheesecloth to remove any significant bits of spice. If you don’t mind it in your beverage, skip this step.
I store the syrup in a glass bottle, making it easy to pour into the latte. The recipe makes about 2 cups of sauce.
Step 3: Heat the Milk
I use 8 ounces of milk for one serving. Whole milk will give you the most decadent texture. The key is to heat the milk to 140 to 145ºF (60 to 63ºC) for a drinkable, hot, not scalding temperature. I like to use a hand-held milk frother to create foam on top.
To make a few drinks, warm it on the stovetop over medium-low heat. Alternatively, if you are in a hurry, microwave it in a 10—to 12-ounce cup in 15-second intervals.
Quick Substitution: Other types of plant-based milk are great substitutes. Almond and oat milk are favorites at my house. Like cow’s milk, many brands have formulated it to become frothy.
Step 4: Make the Latte
Depending on how sweet and robust you like the pumpkin flavor in your latte, add 1 to 4 tablespoons of the pumpkin spice sauce.
Stir in the espresso shot or two.
Add the steamed milk to the cup. You can add the foam on top and/or make homemade whipped cream.
Step 5: Make the Whipped Cream (Optional)
Whisk the heavy whipping cream in a medium bowl until it reaches medium peaks. This means the cream will hold its shape but still be slightly soft—a perfect balance for adding richness to the latte.
Experimentation Encouraged: Add 1 to 2 teaspoons of sugar to the cream before whisking for a sweeter taste.
Step 6: To Serve
Finish off your latte with a dash of pumpkin pie spice, and enjoy!
Frequently Asked Questions
Cold or steamed milk, pumpkin puree, pumpkin spice sauce, brewed espresso, whipped cream, and pumpkin spice topping.
Ever wonder what the baristas are pumping into each cup to give it flavor? The sauce is a simple syrup, using a 1:1 ratio of granulated sugar and water. As the sugars dissolve, this thickens the consistency. If you prefer a more caramel-like taste, use brown sugar. Condensed milk is added for a milkier taste and thicker consistency. I chose to omit it because milk is already being added to the latte.
A combination of ground cloves. cinnamon, ginger, and nutmeg are sprinkled on top of the foam or whipped cream.
Espresso is used in lattes because it’s a concentrated coffee combined with steamed or cold milk. It’s brewed in an espresso machine using packed, finely ground beans and high water pressure. The shot of coffee is strong in flavor and caffeine levels. Typically, one shot is about 0.75 to 1 ounce (22 to 30 ml).
Substitute ¼ cup of strong brewed coffee for 1 shot of espresso or ½ cup for two shots. Use dark roast for a more intense coffee taste.
Yes, add the following ingredients for one latte:
– Milk: 8 ounces
– Espresso: 1 to 2 shots
– Sweetener: Add 1 to 2 tablespoons of pure maple syrup, honey, or sugar.
– Spice: Add ¼ to ½ teaspoon of pumpkin pie spice. Alternatively, combine ½ teaspoon ground cinnamon, ⅛ teaspoon cloves, ⅛ teaspoon ginger, ¼ teaspoon nutmeg, and add the desired blend.
– Pumpkin: Add 1 ½ to 3 teaspoons of pumpkin puree.
Serve This With
If you tried this Pumpkin Spice Latter Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Spice Latte
Ingredients
Pumpkin Spice Sauce
- 1 ½ cups granulated sugar
- 1 ½ cups water
- 6 cinnamon sticks
- ¼ cup canned pumpkin purée
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Pumpkin Spice Latte
- 1 cup milk, dairy or plant-based
- 1 shot espresso, 0.75 to 1 ounce
- 2 tablespoons pumpkin spice sauce
- ¼ cup heavy whipping cream, optional
- pumpkin pie spice, for topping
Instructions
- Make the Pumpkin Spice Sauce – In a medium saucepan add the granulated sugar and water. Bring to a simmer over medium-low heating, stirring until the sugar has dissolved.Add the cinnamon sticks, pumpkin puree, nutmeg, cloves, and ginger, and stir to combine. Reduce heat to low, and simmer until the syrup is fragrant, about 20 minutes. Do not let the mixture bubble, gently infuse the spices into the syrup.
- Strain the Sauce – Pour the syrup through a cheesecloth-lined sieve or fine-meshed strainer. Lightly press the mixture through to extract the spice flavor. Use pumpkin spice sauce in the latte as directed. For the leftover syrup, cool to room temperature. Transfer to a glass container, cover, and refrigerate.
- Heat the Milk – Warm the milk over medium-low heat on the stovetop until hot, between 140 to 145ºF (60 to 63ºC). Alternatively, microwave in 15-second intervals until the desired temperature is reached. Use a frother if desired to make foam.
- Make the Latte – Depending on the desired sweetness, add 1 to 4 tablespoons of the pumpkin spice sauce to a 10 to 12-ounce coffee cup. Add the espresso and stir to combine. Add the hot milk, then if desired, top with foam.
- Make the Whipped Cream (Optional) – In a medium bowl, whisk the heavy whipping cream until medium peaks form.
- To Serve – Top the latte with whipped cream (if using) and a sprinkle of pumpkin pie spice. Enjoy!
Recipe Video
Notes
- Pumpkin Spice Sauce Yield: About 2 cups, use 1 to 4 tablespoons per latte. Makes around 16 servings.
- Storing Sauce: Let the syrup cool to room temperature. Transfer to a glass container with a lid. Store for up 2 weeks in the refrigerator.
- Stronger Latte: Add about 1.5 to 2 ounces (2 shots) of espresso.
- Substituting with Coffee: Use ¼ to ½ cup strong coffee, dark recommended.
- Quick Latte: If you don’t have time to make the sauce in advance. Combine espresso shot, milk, 1 to 2 tablespoons of maple syrup or honey, ¼ to ½ teaspoon pumpkin pie spice, and 1 ½ to 3 teaspoons pumpkin puree.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
B. Jackson says
My husband says my pumpkin spice lattes are better than Starbucks, thanks to your syrup!
Jessica Gavin says
Yay! I’m so happy to hear that your family is enjoying the pumpkin spice latte recipe!