Pumpkin Spice Latte Recipe

Pumpkin spice latte in a clear mug topped with whipped cream, styled with mini pumpkins, cinnamon sticks, and star anise on a cozy cloth

5 from 3 votes

This pumpkin spice latte recipe simmers real pumpkin puree, warm pumpkin pie spice, and maple syrup in steamed milk for a richly spiced, deeply fragrant autumn latte that carries warm spice through every sip.

Prep Time5

Cook Time5

Additional Time / Resting Time1

Total Time10

Course: Drinks

Cuisine: American

Servings: cups

Calories: 403kcal

Author: Emily Rider

Equipment

1 Small saucepan
1 Whisk
1 Blender or milk frother

Ingredients

For the Latte Base:

2 cups milk 480 grams, any variety
2 tablespoons pumpkin puree 30 grams, not pumpkin pie filling
1 tablespoon maple syrup or granulated sugar adjust to taste
½ to 1 tablespoon pumpkin pie spice 1 to 3 grams, adjust to taste
1 teaspoon vanilla extract 5 grams
½ to 1 cup strong brewed espresso or coffee 120 to 240 grams

For the Pumpkin Spiced Whipped Cream

½ cup heavy whipping cream 120 grams
½ teaspoon pumpkin pie spice 1 gram
1 to 2 teaspoons maple syrup 7 to 14 grams

Instructions

Warm the milk and pumpkin – in a small saucepan over medium heat, whisk together the milk, pumpkin puree, pumpkin pie spice, and maple syrup or sugar until hot and steaming but not boiling, about 3 to 5 minutes.
Simmer and infuse – reduce to low heat and stir gently for 1 to 2 minutes until the spices are fully infused and the pumpkin is smooth throughout.
Strain, optional – pour through a fine mesh strainer into a heat-safe pitcher for the smoothest texture.
Froth the mixture – blend for 30 to 60 seconds or use a handheld frother for 20 to 30 seconds. Skip if you prefer a smooth latte.
Add the coffee – stir in the espresso or strong brewed coffee until fully combined. Adjust sweetness if needed.
Make the whipped topping, optional – whip the heavy cream, pumpkin pie spice, and maple syrup until thick and spoonable, about 1 to 2 minutes.
Serve – divide evenly between two pre-warmed mugs, spoon whipped cream over each if using, and finish with pumpkin pie spice and a cinnamon stick.

Video

Notes

Pumpkin puree – use 100 percent pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that throw off the balance of the recipe.

Coffee options – use decaf or a caffeine-free alternative for an evening version. Strong brewed black tea works well as a substitute.

Dairy-free version – swap the milk for oat or coconut milk and replace the whipped cream with full-fat coconut cream whipped until thick.

Make-ahead – the pumpkin milk base without the coffee keeps refrigerated in an airtight jar for up to 3 days. Reheat gently, froth if desired, and add freshly brewed coffee before serving.

Nutrition