Homemade Pumpkin Spice Latte
Pumpkin Spice Latte season sneaks up on me every year. The weather gets that little chill, my sweaters come out of hiding, and suddenly—boom. I need one.
There’s just something about that blend of coffee, warm autumn spices, and creamy pumpkin that makes me want to cozy up under a throw and watch the leaves fall (even if the reality looks more like me, sweatpants, and dog hair everywhere).
But I’m not gonna lie. Paying for a daily PSL at a coffee shop stings a bit.
Save for later:
And the grocery store bottled ones.. they’re… fine, but they don’t hit the same. That’s why I started making my own at home.
Seriously: it’s shockingly easy and—dare I say—even better? More pumpkin-y, more spice, more love.
Let’s turn a regular day into a mini fall festival, right at home.
Ingredients
Let’s lay it all out. Here’s what you’ll need for a single, perfectly cozy Pumpkin Spice Latte you’ll want all to yourself:
- 2 cups of milk (dairy or non-dairy):
I bounce between whole milk and oat milk. Almond works too. The milk you use changes the texture—dairy gives you a classic creaminess, oat or coconut adds extra richness (plus, it’s vegan). - ¼ cup concentrated coffee or 2 shots espresso:
Fresh is best, but leftover coffee works if you’re in a rush. If you’ve got an espresso machine, now’s the time to make it earn its keep. - 2 tablespoons pumpkin puree:
Not pumpkin pie filling! Just regular canned pumpkin. Makes it thick and a little earthy—absolute magic. - 2 tablespoons granulated sugar:
You can swap for brown sugar if you want more depth. Maple syrup is great if you’re feeling fancy. - 1 teaspoon vanilla extract:
Don’t skip it. Vanilla brings everything together and rounds out the spices. - ½ teaspoon pumpkin pie spice:
Cinnamon, nutmeg, ginger, cloves—all the good, cozy things. You can toss in a pinch extra if you like yours stronger. - Whipped cream, for topping:
Is it dessert? Maybe. Do I care? Not even a little bit. Totally optional, but…is it, though?
Wanna mix it up? Lactose-free? Easy. Less sugar? Use less, or a sugar substitute. Allergic to everything? There’s always coconut milk. Live your latte truth.
How to Make It
Homemade Pumpkin Spice Latte is honestly five simple steps away from happiness. Here’s how I do it, fast and mess-free.
Brewing the Base
Coffee first, always. If you’re using an espresso machine, go ahead and pull two shots.
No machine? Brew a super-strong quarter cup of coffee in your French press or coffee pot.
I sometimes use instant espresso in a pinch. The more concentrated, the better. Weak coffee just gets lost once you add the milk and pumpkin.
If I’m feeling real extra, I’ll use cold brew concentrate that I heat up. Strong and smooth.
Mixing and Frothing the Pumpkin Spice Blend
In a small or medium pot, pour in the 2 cups of milk of your choice. Stir in your 2 tablespoons pumpkin puree and two tablespoons sugar.
Mix and heat it all over medium heat. Don’t look away for too long—you want to stop before it actually boils. When you see a wisp of steam and some tiny bubbles, that’s your cue.
Take the pot off the heat. Toss in your vanilla extract and spice blend. Grab a whisk (or a tiny hand-held frother thingy) and go wild.
Whip it up until the pumpkin blends in, the sugar dissolves, and you see a little foam.
Frothier is better. It feels special—almost like you’ve hit a coffee shop drive-thru, but, you know… still in slippers.
Assembly & Presentation
Ready for showtime! Grab your favorite mug (preferably something oversized and a little ridiculous). Pour in the hot pumpkin-milk mixture. Give it a gentle swirl.
Now, slowly pour your hot espresso or coffee over the top. Watch that beautiful marbling cloud swirl in the mug. It’s never not satisfying.
Topping time! Pipe (or just dollop—I’m not judging) a cloud of whipped cream on top.
Sprinkle a little more pumpkin pie spice for that coffee shop vibe.
Pro move: toss on a cinnamon stick if you have one.
Fancy? Sure. Fun? Always.
Pumpkin Spice Latte
Ingredients
- 2 cups of milk dairy or non-dairy
- ¼ cup of concentrated coffee or 2 shots of espresso
- 2 tbsp pumpkin puree
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- Whipped cream topping
Instructions
- In a small/medium pot, add the milk, pumpkin puree and sugar. Mix and heat on the stove. Remove right BEFORE it starts boiling. (you’ll start to see the steam coming off the milk)
- Then add the vanilla extract and the pumpkin pie spice. Whisk until well combined.
- Pour the milk in a glass or mug and pour the coffee on top.
- Then top with whipped cream and sprinkle some more pumpkin pie spice on top.
