Skip the Starbucks drive-thru and make my homemade pumpkin spice latte recipe instead! I use real pumpkin in my sauce, plus pumpkin pie spices and a couple of other simple ingredients to create the best flavor for this cozy PSL dupe. Whip up this fall favorite coffee drink and enjoy!
I’m a PSL addict, but this year, I’m looking to make some better choices for myself and my wallet. My pumpkin latte recipe features a homemade pumpkin sauce made with real pumpkin puree, cinnamon, ginger, and vanilla. I make the sauce in bulk and store it in the fridge so I can have a pumpkin spice latte any time the mood strikes.
What’s in This Pumpkin Latte Recipe?
- Espresso: Espresso will give your latte the best flavor, but you can also use strong coffee made by another method.
- Pumpkin Puree: Use a can of plain pumpkin puree as the base of the pumpkin spice sauce.
- Pumpkin Pie Spice: This mix of warm spices adds the classic pumpkin spice flavor.
- Sugar: I recommend using cane sugar for the sauce, but you can use granulated sugar, brown sugar, or a sugar alternative instead.
- Vanilla Extract: Adds just a hint of vanilla flavor.
- Ground Ginger: Adds a warm kick to the pumpkin syrup. You can skip this if you like, but I think it creates just the right taste.
- Milk: I like to use 2% milk, but you can use 1% if you prefer. You can also make this latte with plant-based milk if you prefer. Oat milk is usually the best milk alternative for achieving the same frothy latte.
Tips for Success
- I like to use freshly brewed espresso for the best flavor, but you can you instant coffee if you are in a pinch.
- You can also make this pumpkin latte with chai instead of espresso.
- When heating the milk in the microwave, be careful to watch it to make sure it doesn’t overflow. You can also heat it up on the stovetop.
- Turn this into an iced pumpkin spice latte so you can enjoy it in the late summer months too. Just pour over ice and enjoy!
How to Store and Reheat
I recommend drinking this pumpkin latte hot and fresh because leftovers won’t taste as good after refrigeration. But if you have any extra pumpkin sauce, let it cool, then store it in an airtight container in the refrigerator for up to 7 days. You can warm it up and use it in your next latte!
Serving Suggestions
I like to finish off my pumpkin latte with whipped cream or my homemade pumpkin whipped cream, and a dash of nutmeg or pumpkin pie spice. You can also drizzle some caramel sauce or chocolate syrup on top, or in the cup before pouring in your latte, for a little more indulgence.
Enjoy it with fresh baked goods, like my pumpkin chocolate chip bread or pumpkin bars.
Homemade Pumpkin Spice Latte Recipe
Ingredients
- 1 cup pumpkin puree
- ½ cup cane sugar
- ½ cup water
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon vanilla
- ⅛ teaspoon ground ginger
- ½ cup 1% or 2% milk
- ½ cup espresso or very strong coffee
Optional toppings:
- Whipped topping
- Ground cinnamon
- Ground nutmeg
Instructions
- Make your espresso according to the directions on the package.½ cup espresso or very strong coffee
- Prepare your sauce by combining pumpkin puree, sugar, water, pumpkin pie spice, vanilla and ginger in a small sauce pan. Simmer over medium heat for 10 minutes.1 cup pumpkin puree, ½ cup cane sugar, ½ cup water, 1 teaspoon pumpkin pie spice, ¼ teaspoon vanilla, ⅛ teaspoon ground ginger
- Add one tablespoon pumpkin sauce and espresso to your favorite mug.
- For the milk you can pour ½ cup cold milk into microwavable jar, screw lid on tight and shake shake shake! In about 30 seconds your milk will be frothy and doubled in size. Remove lid and place in microwave for 30 seconds to warm the milk and set the froth. Keep an eye out for over flow while heating.½ cup 1% or 2% milk
- Add frothed milk to the espresso/pumpkin mixture and gently swirl. Top with whipped topping and a sprinkle of nutmeg.Whipped topping, Ground nutmeg, Ground cinnamon
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Pumpkin Latte Step by Step
Brew the Espresso: Make ½ cup of espresso (or very strong coffee) according to the directions on the package.
Make the Sauce: Prepare the sauce by combining 1 cup of pumpkin puree, ½ cup of cane sugar, ½ cup of water, 1 teaspoon of pumpkin pie spice, ¼ teaspoon of vanilla extract, and ⅛ teaspoon of ground ginger in a small saucepan. Simmer over medium heat for 10 minutes.
Mix the Sauce and Espresso: Add one tablespoon of pumpkin sauce and espresso to your favorite mug.
Froth the Milk: Pour ½ cup of cold milk into a microwavable jar, screw the lid on tight, and shake shake shake! In about 30 seconds your milk will be frothy and doubled in size. Remove the lid and place in the microwave for 30 seconds to warm the milk and set the froth. Keep an eye out for overflow while heating. Add the frothed milk to the espresso/pumpkin mixture and gently swirl. Top with whipped topping and a sprinkle of nutmeg.
Not quite “copycat” since coffee places don’t typically put pumpkin in their drinks, just pumpkin pie spices. But it is interesting.
Not an identical recipe, but the same goal!
Yummy! I likes those recipes!
Enjoy, Paula!