Easy Homemade Pumpkin Spice Latte Recipe for Cozy Mornings

There’s something magical about those first crisp mornings of fall, when the air smells like cinnamon and the leaves start to turn. That’s when I pull out my favorite mug and whip up a Homemade Pumpkin Spice Latte—my version of a cozy coffeehouse treat, but way better because I’m still in my pajamas. No waiting in line, no spending $6 on a drink that’s half whipped cream. Just real, warm, spiced goodness made with brewed coffee (or a shot of espresso if I’m feeling fancy), creamy milk, and a spoonful of pumpkin purée for that unmistakable autumn flavor.

The best part? It’s so simple. In the time it takes to scroll through your morning emails, you can have this latte steaming in your hands. I’ve made this for sleepy-eyed kids before school, for friends gathered around my kitchen island during Friendsgiving prep, and yes, for myself on many, many “just because” fall weekends. It’s the little ritual that turns an ordinary morning into something special. And trust me, once you taste how good homemade can be, you might never go back to the coffee shop version again.

Why You’ll Love This Homemade Pumpkin Spice Latte

Let me tell you why this latte has become my go-to fall comfort drink – and why you’ll be obsessed too:

• Crazy quick to make – Seriously, it takes less time than waiting in that ridiculous coffee shop line. I’ve made this half-asleep at 6 AM while packing school lunches.
• Totally customizable – Use dairy milk for that classic richness or almond/oat milk if that’s your jam. I love how it works with whatever I’ve got in my fridge.
• So much cheaper – At roughly $0.50 per latte versus $6 at those fancy chains, my wallet breathes a sigh of relief all season long.
• The perfect fall vibe – It transforms any ordinary morning into an instant cozy moment, whether you’re curled up with a book or hosting Friendsgiving prep in your kitchen.
• Meal planning superstar – I make a big batch of pumpkin spice syrup on Sundays and suddenly my whole week feels festive. It’s those little touches that make seasonal routines special.

Once you taste how much better this homemade version is – with real pumpkin flavor instead of just sugary syrup – you’ll wonder why you ever settled for anything else.

SAVE IT

Ingredients for Your Homemade Pumpkin Spice Latte

Here’s everything you’ll need to make the coziest pumpkin spice latte right in your own kitchen – I promise it’s all simple stuff!

• 1 cup brewed coffee or espresso – Your favorite blend works great here. I use whatever’s in my pot, though a shot of espresso makes it extra special.
• 1 cup milk – Whole milk makes it rich and creamy, but I often use oat milk (it froths beautifully!). Any milk you love will do.
• 2 tbsp pumpkin purée – Not pie filling! Look for 100% pure pumpkin. The can keeps forever in your pantry for impromptu latte cravings.
• 1 tbsp pumpkin pie spice – Store-bought is fine, but I sometimes mix my own with cinnamon, ginger, nutmeg and cloves when I’m feeling fancy.
• 1 tbsp sugar – White, brown, maple syrup – your choice! I often cut this back to 2 tsp if using sweetened milk.
• 1/2 tsp vanilla extract – The real stuff makes all the difference. I keep a big bottle in my baking cabinet year-round.
• Whipped cream (optional) – Because sometimes you just need that cloud of goodness on top. Coconut whipped cream is amazing for dairy-free!

See? No weird ingredients – just simple pantry staples that come together into something magical. Now let’s make that latte!

SAVE IT

How to Make a Homemade Pumpkin Spice Latte

Okay, let’s get cozy! Making this pumpkin spice latte is so simple – like mixing a little autumn magic in your favorite mug. The key is taking it step by step so you get that perfect creamy texture. First, brew your coffee – about a cup’s worth, or go bold with a shot of espresso if you’re feeling fancy (I always am on weekends). While that’s going, grab a small saucepan and your whisk. This is where the pumpkin spice magic happens!

Combine your milk, pumpkin purée, sugar, and pumpkin pie spice over medium heat. Here’s my secret: whisk constantly for about 3-4 minutes until it’s perfectly smooth and steaming hot but not boiling – boiling makes the milk taste funky. Remove it from the heat and stir in that vanilla extract (its flavor gets weird if cooked too long). Now pour your coffee into a big mug and gently add the pumpkin milk mixture. Top with a dollop of whipped cream and a sprinkle of spice if you’re feeling indulgent – which of course you should be! Got a blender? Even better – we’ll get to that shortcut next.

Stovetop Method for Pumpkin Spice Latte

This is my go-to method when I’m making just one or two lattes. Keep that whisk moving the whole time the milk mixture heats – it prevents any stubborn pumpkin lumps and creates this velvety texture that’s just dreamy. You’ll know it’s ready when tiny bubbles form around the edges of the pan – about 3-4 minutes usually does it. The moment you take it off the heat, stir in the vanilla extract. This timing is key – the vanilla keeps its beautiful aroma without cooking away. Then pour it gently into your waiting coffee and watch the colors swirl together. Heaven in a mug!

Blender Shortcut for a Frothy Latte

Want that coffeehouse froth without the espresso machine? Here’s my barista trick: carefully transfer your hot milk mixture to a blender (don’t fill more than halfway!). Blend for 15-20 seconds until it’s gloriously foamy. Warning – hold the lid down with a towel! Hot liquids can splatter. Then pour over your coffee for a latte that looks and feels like you paid $7 for it. The blender transforms the texture – it’s like drinking a pumpkin cloud!

SAVE IT

Tips for the Best Homemade Pumpkin Spice Latte

After making approximately one million pumpkin spice lattes over the years (okay, maybe a slight exaggeration), I’ve picked up some tricks to guarantee yours turns out perfect every time:

• Fresh pumpkin purée is everything – That can sitting in your pantry for months? Toss it. Fresh puree has brighter flavor and better texture. I splurge on organic when possible.
• Sweeten to your mood – Start with 1 tbsp sweetener, then taste. Some mornings I crave sweeter, others I cut back. Maple syrup adds wonderful depth!
• Make-ahead syrup – Double the pumpkin, spice and sweetener in your milk mixture, simmer, then refrigerate. Now you’ve got instant latte magic all week – perfect for meal planning!
• Spice it right – My perfect ratio? 1 tsp cinnamon, 1/4 tsp each ginger and nutmeg, pinch of cloves. Adjust to your taste buds.

Bonus tip: That leftover pumpkin purée? Freeze it in 2 tbsp portions for future latte emergencies. You’re welcome!

Dairy-Free and Dietary Variations

Listen, whether you’re dairy-free, keto-curious, or just experimenting, this pumpkin spice latte is ridiculously adaptable. Here’s what I’ve learned from testing every possible version (my fridge is currently a milk sampler!):

• Oat milk is the MVP – It froths almost like dairy and has this natural sweetness that plays perfectly with pumpkin. My go-to is the “extra creamy” variety – nearly indistinguishable from whole milk!
• Almond milk keeps it light – If you want a lower-calorie option, almond milk works, though it’s thinner. Pro tip: add 1/4 tsp xanthan gum when blending for better foam.
• Keto? No problem – Swap sugar for monk fruit or erythritol sweetener. Coconut milk + a pat of butter makes it ultra-rich (sounds weird, tastes amazing).
• Gluten-free folks – All ingredients are naturally GF, but check your whipped cream labels. Or make your own – it’s easier than you think!

Honestly? The pumpkin spice flavor shines through no matter what you use. That’s the beauty of homemade – you make it YOUR way. Need more dietary tips? Check out my favorite gluten-free meal delivery options for effortless fall meal planning!

SAVE IT

Serving and Storing Your Pumpkin Spice Latte

Oh, the possibilities! This homemade pumpkin spice latte is just as good iced as it is steaming hot. For a refreshing twist, let the pumpkin milk mixture cool completely before pouring it over ice with your cold brew (perfect for those unseasonably warm fall afternoons). Leftovers? No problem! Store any extra in the fridge for up to 2 days – though let’s be real, it rarely lasts that long in my house. When reheating, do it gently on the stove over low heat to keep that delicate pumpkin flavor from turning bitter. Microwave works in a pinch, but stir every 30 seconds – nobody likes scorched milk! Pro tip: give it a quick whisk or blend again to bring back that signature frothiness before serving.

Homemade Pumpkin Spice Latte FAQs

Nutritional Information

Just a heads up – these numbers are estimates based on using whole milk and white sugar. Your latte might vary depending on the milk and sweetener you choose! Here’s the basic breakdown per serving:

• Calories: 180
• Sugar: 18g
• Fat: 5g

Remember – swap to almond milk and you’ll cut about 50 calories, use maple syrup instead of sugar for a different nutrient profile, and skip the whipped cream to reduce fat. It’s all about making it work for you!

Homemade Pumpkin Spice Latte

SAVE IT

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a cozy, coffeehouse-style pumpkin spice latte at home with brewed coffee, milk, pumpkin purée, and pumpkin pie spice.

• Author: Carla Davis
• Prep Time: 5 min
• Cook Time: 5 min
• Total Time: 10 min
• Yield: 1 serving 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup brewed coffee or espresso
• 1 cup milk (dairy or dairy-free)
• 2 tbsp pumpkin purée
• 1 tbsp pumpkin pie spice
• 1 tbsp sugar or sweetener of choice
• 1/2 tsp vanilla extract
• Whipped cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Brew coffee or espresso and set aside.
2. In a small saucepan, heat milk, pumpkin purée, pumpkin pie spice, and sugar over medium heat. Whisk until smooth.
3. Remove from heat and stir in vanilla extract.
4. Pour coffee into a mug and top with the pumpkin milk mixture.
5. Optional: Top with whipped cream and a sprinkle of pumpkin pie spice.

Notes

• Use almond or oat milk for a dairy-free version.
• Make pumpkin spice syrup ahead by simmering ingredients and storing in the fridge.
• Blend hot ingredients for a frothy texture.

Nutrition

• Serving Size: 1 mug
• Calories: 180
• Sugar: 18g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 15mg