Pumpkin Spice Latte Recipe: Coffee-Shop Style at Home
This pumpkin spice latte recipe takes about 10 minutes: whisk 2 tablespoons of real pumpkin puree, 1 1/2 tablespoons of sugar, and 1/2 teaspoon of pumpkin pie spice into 1 cup of hot milk, then pour it over 2 shots of espresso. No espresso machine? Use 1/2 cup of strong brewed coffee or moka pot coffee and you get the same cozy, coffee-shop style drink.
What You’ll Need
Canned pumpkin puree – plain pumpkin, not pumpkin pie filling
Pumpkin pie spice – cinnamon, ginger, nutmeg, and cloves in one jar
Handheld milk frother – foams milk and blends the pumpkin smooth
Stovetop moka pot – strong, espresso-like coffee without a machine
Espresso roast coffee beans – a dark roast stands up to the spice
Glass latte mugs – a 12 ounce mug fits this recipe with room for whipped cream
Homemade Pumpkin Spice Latte Ingredients (Makes 1)
This makes one 12 ounce hot latte. It is a coffee-shop style drink inspired by the Starbucks pumpkin spice latte, not the official recipe, and it uses real pumpkin.
- 2 shots of espresso (2 ounces / 60 ml), or 1/2 cup (4 ounces / 120 ml) strong brewed coffee
- 1 cup (8 ounces / 240 ml) milk, whole or 2%
- 2 tablespoons pumpkin puree
- 1 1/2 tablespoons granulated sugar, brown sugar, or maple syrup
- 1/2 teaspoon pumpkin pie spice, plus a pinch for the top
- 1/2 teaspoon vanilla extract
- A small pinch of salt
- Whipped cream, optional
How to Make a Pumpkin Spice Latte With an Espresso Machine
- Cook the pumpkin base. In a small saucepan over medium heat, stir the pumpkin puree, sugar, pumpkin pie spice, and salt for about 1 minute, until it smells warm and toasty.
- Add the milk. Pour in the milk and whisk until it is steaming, about 2 to 3 minutes. Do not let it boil. Take it off the heat and stir in the vanilla.
- Pull the espresso. Brew 2 shots straight into your mug.
- Froth. Froth the pumpkin milk for 15 to 20 seconds with a handheld frother. If you use the steam wand instead, purge and wipe it right away.
- Pour and top. Pour the pumpkin milk over the espresso, holding back the foam with a spoon, then spoon the foam on top. Finish with whipped cream and a pinch of spice.
Pumpkin Spice Latte Without an Espresso Machine
You only need strong coffee and a way to make foam. Follow steps 1 and 2 above, then swap in one of these.
Strong coffee options
- Moka pot: Fill the base with water to just below the valve, fill the basket with finely ground coffee without tamping, and brew on medium-low heat. Use 1/4 to 1/3 cup (2 to 3 ounces).
- Strong brewed coffee: Use 2 tablespoons of ground coffee per 1/2 cup (4 ounces) of water in a drip machine, pour over, or French press. Use the full 1/2 cup and cut the milk to 3/4 cup.
Frothing milk without a steam wand
- Handheld frother: Hold the whisk just under the surface of the hot pumpkin milk for 15 to 20 seconds.
- Jar method: Pour the hot pumpkin milk into a heat-safe 16 ounce jar with a lid, filling it no more than halfway. Wrap it in a towel and shake hard for 30 to 45 seconds.
For more frothing tools, read our roundup of the best milk frothers for home baristas.
Make-Ahead Pumpkin Spice Syrup for Coffee
If you want a pumpkin latte recipe you can make in 2 minutes on a weekday, cook a batch of syrup on Sunday. This makes about 1 1/4 cups, enough for roughly 10 lattes.
- 1 cup water
- 1 cup packed brown sugar
- 1/4 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- A pinch of salt
- Whisk the water, brown sugar, pumpkin, spice, and salt in a saucepan over medium heat until the sugar dissolves.
- Simmer gently for 8 to 10 minutes, stirring now and then, until slightly thickened.
- Take it off the heat and stir in the vanilla. For a smooth syrup, strain it through a fine mesh strainer.
- Cool completely, then pour into a clean glass syrup bottle.
To use: stir 2 tablespoons of syrup into 2 shots of espresso and top with 1 cup of steamed or frothed milk. Skip the puree, sugar, and spice from the single-serving recipe.
Pumpkin Spice Latte Variations
Iced pumpkin spice latte
Stir 2 tablespoons of pumpkin spice syrup into 2 shots of hot espresso, then let it cool for a minute. Fill a 16 ounce glass with ice, add 3/4 cup of cold milk, and pour the espresso over the top.
Pumpkin cream cold brew
Froth 3 tablespoons of heavy cream, 2 tablespoons of milk, 1 tablespoon of pumpkin spice syrup, and a pinch of pumpkin pie spice for 20 to 30 seconds, until thick but still pourable. Pour 1 cup of cold brew over ice, sweeten with 1 tablespoon of syrup if you like, and float the pumpkin cream on top. Our cold brew guide covers the coffee, and a cold brew pitcher makes it easy to keep a batch in the fridge.
Pumpkin chai latte recipe
Steep 2 chai tea bags in 1/2 cup of just-boiled water for 5 minutes, then remove them. Stir in 2 tablespoons of pumpkin spice syrup and top with 3/4 cup of hot frothed milk. Add 1 shot of espresso if you want a dirty pumpkin chai.
Dairy-free pumpkin spice latte
Swap the milk for the same amount of barista-style oat milk, which froths the most like dairy. The syrup is already dairy-free, and you can top the drink with coconut whipped cream.
How to Store Pumpkin Spice Latte and Syrup
- Syrup: Keep it in a sealed glass bottle or jar in the fridge for about 1 to 2 weeks. Shake before each use, since the pumpkin settles.
- Finished latte: Best fresh. Leftovers keep in a sealed jar in the fridge for up to 1 day.
- Leftover puree: Freeze it in 2 tablespoon portions in an ice cube tray so one cube equals one latte.
Pumpkin Spice Latte
Ingredients
Method
- Cook the pumpkin base. In a small saucepan over medium heat, stir the pumpkin puree, sugar, pumpkin pie spice, and salt for about 1 minute, until it smells warm and toasty.
- Add the milk. Pour in the milk and whisk until it is steaming, about 2 to 3 minutes. Do not let it boil. Take it off the heat and stir in the vanilla.
- Pull the espresso. Brew 2 shots straight into your mug.
- Froth. Froth the pumpkin milk for 15 to 20 seconds with a handheld frother. If you use the steam wand instead, purge and wipe it right away.
- Pour and top. Pour the pumpkin milk over the espresso, holding back the foam with a spoon, then spoon the foam on top. Finish with whipped cream and a pinch of spice.
Marcus’s Pro Tips
- Read the can. You want 100% pumpkin puree. Pumpkin pie filling already has sugar and spice in it and will throw the amounts off.
- Cook the spice. That first minute of heating the puree and spice together in the pan is what makes the drink taste baked instead of dusty.
- Start with less sugar. Begin with 1 tablespoon, taste, and work up.
- Go darker on the coffee. A dark or espresso roast cuts through milk, sugar, and spice better than a light roast.
Which Method Should You Use?
| Method | Coffee amount | Milk amount | Best for |
|---|---|---|---|
| Espresso machine | 2 shots (2 oz) | 1 cup | Closest to a coffee shop latte |
| Moka pot | 2 to 3 oz | 1 cup | Bold flavor on the stovetop |
| Strong brewed coffee | 1/2 cup (4 oz) | 3/4 cup | Using the coffee maker you already have |
Frequently Asked Questions
Can I make a pumpkin spice latte without an espresso machine?
Yes. Use 2 to 3 ounces of moka pot coffee or 1/2 cup of strong brewed coffee in place of the espresso. Froth the hot pumpkin milk with a handheld frother or shake it in a lidded jar for 30 to 45 seconds.
Is this the same as the Starbucks pumpkin spice latte recipe?
No. This is a homemade, coffee-shop style version, not the official recipe. It uses real pumpkin puree and you control the sweetness.
How long does homemade pumpkin spice syrup last?
About 1 to 2 weeks in a sealed container in the fridge. Shake it before using and throw it out if the smell or look changes.
Can I use pumpkin pie filling instead of pumpkin puree?
It is better not to. Pie filling is already sweetened and spiced, so the drink can turn out too sweet. If it is all you have, leave out the sugar and spice, then add them back to taste.
What can I use if I do not have pumpkin pie spice?
For one latte, mix 1/4 teaspoon of cinnamon with a pinch each of ground ginger, nutmeg, and cloves. For a small jar, combine 1 tablespoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
Once you have the syrup in the fridge, a homemade pumpkin spice latte is a 2 minute drink. For more to make this season, try our brown sugar simple syrup, top an iced version with sweet cream cold foam, or mix up an iced brown sugar shaken espresso.
Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.
