5-Minute Pumpkin Spice Latte Copycat That Beats Starbucks

There’s something magic about that first sip of pumpkin spice latte on a crisp fall morning. I remember the year I decided to stop spending $5 a pop at coffee shops – my bank account cheered, but my taste buds worried. Turns out? This homemade version is even better. With just five minutes on the stovetop and ingredients you probably have already, you get all that cozy spice flavor without the sugar crash. The best part? You control everything – swap in oat milk for creaminess without dairy, dial back the sweetener, or double the pumpkin punch. Trust me, once you try making your own PSL from scratch, you’ll wonder why you ever waited in those Starbucks lines.

Why You’ll Love This Pumpkin Spice Latte Copycat

Here’s the thing about my homemade pumpkin spice latte – it’s not just good, it solves all your PSL problems in one cozy mug:

• Skip the line: You’ll spend less time making this than waiting in that endless Starbucks queue (I timed it – 5 minutes flat!).
• Your sweetness, your rules: Add an extra drizzle of maple syrup or cut it back – no judgment from me either way.
• Creamy without the dairy: Oat milk gives that luxurious texture that made my lactose-intolerant sister hug me.
• Wallet-friendly: Costs about $0.75 per mug versus that fancy coffee shop price tag.

Plus? Your whole kitchen will smell like autumn happiness. Bonus points if you wear a sweater while drinking it.

Pumpkin Spice Latte Copycat Ingredients

Grab these simple ingredients and let’s make some autumn magic! Everything here is pantry-friendly – I bet you have most of them already. Just please, please don’t accidentally grab pumpkin pie filling (been there, it’s way too sweet!). We want pure pumpkin puree – the kind with just one ingredient: pumpkin.

• 2 cups oat milk – my go-to for creaminess, but almond milk works great too
• 2 tbsp pumpkin puree – not packed, just level it off
• 1 tbsp maple syrup – the real stuff! Adjust to your sweet tooth
• 1 tsp pumpkin pie spice – that perfect blend of cinnamon, ginger, nutmeg and cloves
• 1/2 tsp vanilla extract – pure vanilla if you have it
• 1/4 cup strong brewed coffee – or espresso shot if you’re feeling fancy
• Whipped cream (optional) – because sometimes you gotta live a little

See? Nothing weird or hard-to-find. The pumpkin puree might leave you with leftovers – perfect for muffins tomorrow! Just scoop what you need and pop the can in the fridge.

How to Make a Pumpkin Spice Latte Copycat

Alright, let’s turn those ingredients into liquid autumn! This pumpkin spice latte copycat comes together faster than you can say “sweater weather.” Follow these steps, and I promise you’ll never go back to overpriced coffee shop versions.

Step 1: Heat and Whisk the Base

First things first – grab your favorite saucepan (the one that makes you feel like a kitchen wizard). Pour in that oat milk and set it over medium heat – no rushing! Too hot, and you’ll scald the milk faster than you can say “oops.” Now, here’s my secret: add the pumpkin puree slowly while whisking like crazy. Those little orange bits can be stubborn, but keep at it until your mixture looks like a creamy pumpkin dream. You’ll know it’s ready when tiny bubbles form around the edges – that’s your cue to move to step two.

Step 2: Simmer for Depth of Flavor

This is where the magic happens! Reduce the heat slightly and let your pumpkin mixture simmer gently (no boiling – we’re making lattes, not lava!). Those three minutes are crucial – it lets the spices wake up and party together. I like to set my phone timer because apparently, I can’t trust myself to remember. You’ll see the mixture thicken slightly and smell like a Yankee Candle store (but in the best way possible).

SAVE IT

Now stir in your coffee – wait until the very end so it keeps that fresh-brewed aroma. Want that fancy coffee shop foam? Take a whisk and go to town on the milk before adding coffee, or use one of those little frothers (worth every penny!). Pour into your coziest mug, top with whipped cream if you’re feeling extra, and enjoy your masterpiece.

Pumpkin Spice Latte Copycat Variations

Here’s the fun part – making this pumpkin spice latte copycat your own! I’ve tested all these variations (you’re welcome), and each one brings something special to your mug:

• Coconut milk magic: Swap oat milk for full-fat coconut milk if you’re craving next-level creaminess. It’s like a pumpkin pie in liquid form – bonus points for topping with toasted coconut flakes!
• Espresso boost: Replace regular coffee with a fresh espresso shot when you need that extra morning kick. My husband calls this his “adult PSL” – it’s stronger but still sweet enough to feel like a treat.
• Zero-sugar option: Trying to cut back? Use sugar-free maple syrup or monk fruit sweetener – my keto friends swear by this tweak for their meal planning.
• Spice explorer: Add a tiny pinch of cayenne (really!) or black pepper to your spice mix if you like that warm tingle. Sounds weird, but trust me – it makes the cozy flavors pop even more.

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See? One basic recipe becomes endless autumn drinks. The best part? None of these tweaks add more than 30 seconds to your prep time. Happy customizing!

Tips for the Best Pumpkin Spice Latte Copycat

After making approximately one million of these pumpkin spice latte copycats (okay, maybe a dozen last week), I’ve picked up some tricks that take it from good to “Oh my gosh, did you MAKE this?” level:

• Fresh spice is everything: That jar of pumpkin pie spice hiding in your cabinet since 2019? Toss it. Fresh spices make all the difference – I buy small amounts from the bulk section so they’re always vibrant.
• Taste as you go: Before adding coffee, dip a spoon in and adjust. Need more sweetness? Another drizzle of maple syrup. More spice? A pinch of cinnamon never hurt anybody.
• Froth for fun: If you want that fancy coffee shop texture, froth your milk before adding coffee. My $5 milk frother from IKEA gets more use in fall than all my other tools combined!
• Leftover love: Extra pumpkin syrup? Store it in a mason jar in the fridge for up to 3 days. Shake well before using – it separates a bit, but whisks right back together.

SAVE IT

One more pro tip? Make a double batch of the spiced milk mixture and stash it in the fridge. Mornings just got way cozier.

Pumpkin Spice Latte Copycat FAQs

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Nutritional Information

Okay, full transparency time – these numbers are estimates because let’s be real, my “tablespoon” of maple syrup might be more generous than yours! But here’s the scoop on what you’re sipping when you make this pumpkin spice latte copycat with oat milk and maple syrup (based on one serving with whipped cream, because who skips that?):

• Calories: 120
• Sugar: 8g (all natural from the maple syrup)
• Fat: 2g
• Protein: 3g

Want to lighten it up? Skip the whipped cream (-20 calories), use sugar-free syrup (-7g sugar), or switch to almond milk (-15 calories). Perfect if you’re watching sugar for meal planning but still crave that PSL magic. Remember – homemade always lets you control what goes in (no mystery ingredients here!).

Share Your Pumpkin Spice Latte Copycat

Nothing makes me happier than seeing your cozy creations! Did you add an extra dash of cinnamon? Maybe swap in almond milk? Snap a pic of your masterpiece (whipped cream swirls count as art) and tag me @CarlasCooking – I’ll feature my favorites! And if you loved this recipe, drop a star rating below so other coffee lovers can find it too. Happy sipping!

Pumpkin Spice Latte Copycat

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Make a Starbucks-style PSL at home with this easy recipe. Enjoy a dairy-free, lower-sugar version in minutes.

• Author: Carla Davis
• Prep Time: 2 min
• Cook Time: 5 min
• Total Time: 7 min
• Yield: 2 servings 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 cups oat milk
• 2 tbsp pumpkin puree
• 1 tbsp maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 cup strong brewed coffee
• Whipped cream (optional)

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Instructions

1. Heat oat milk in a saucepan over medium heat.
2. Whisk in pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract.
3. Simmer for 3 minutes, stirring occasionally.
4. Pour in coffee and mix well.
5. Divide into mugs and top with whipped cream if desired.

Notes

• Use almond milk for a nuttier flavor.
• Adjust sweetness with more or less maple syrup.
• Store leftover syrup in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 mug
• Calories: 120
• Sugar: 8g
• Sodium: 50mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg