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 is made with real pumpkin purée, homemade pumpkin pie spice, maple syrup, and espresso for a rich, cozy fall drink that's even better than the coffee shop. Enjoy it hot or iced, and have it ready in just 10 minutes.

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. Taste and adjust the sweetness if needed. If you don't have an espresso machine, strong brewed coffee works just as well.
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 – A double shot of espresso creates the richest flavor, but strong brewed coffee works just as well if you don't have an espresso machine. For an evening drink, use decaf coffee or a caffeine-free coffee alternative. Strong brewed black tea also makes a delicious 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