There’s just something so comforting about a hot pumpkin spice latte.
It’s warm, cozy, and smells like fall in a cup.
I’ve made this recipe more times than I can count—it’s fast, easy, and honestly better than anything from the drive-thru.
You’ll get real pumpkin flavor, creamy milk, and all the fall spices in every sip.
Plus, it makes your kitchen smell amazing while it’s warming on the stove.
What You’ll Need
- 2 cups whole milk (or any milk of choice)
- 2 tablespoons canned pumpkin puree
- 1 ½ tablespoons granulated sugar (or maple syrup)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ cup strong brewed coffee or 1–2 shots of espresso
- Whipped cream for topping (optional)
- Ground cinnamon for garnish (optional)
Pro Tips
- Heat the milk gently—don’t boil it or it could curdle.
- Use real pumpkin puree, not pumpkin pie filling.
- Want it sweeter? Add a splash more sugar or maple syrup after tasting.
- No espresso machine? Strong brewed coffee works just fine.
- For extra froth, use a milk frother or whisk hard after warming.
Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Mug
- Spoon
Substitutions and Variations
- Use oat or almond milk for a dairy-free version
- Swap sugar with maple syrup or honey
- Add a dash of nutmeg or clove for extra spice
- Skip the whipped cream to make it lighter
- Use decaf coffee for an evening treat
Make Ahead Tips
- Brew the coffee ahead and store in the fridge
- Mix the pumpkin, spices, sugar, and vanilla as a “base” and refrigerate—just stir into warm milk and coffee when ready
Recipe + Instructions
Step 1: Combine Milk, Pumpkin, and Sugar
In a small saucepan, pour in 2 cups of whole milk, 2 tablespoons of canned pumpkin puree, and 1½ tablespoons of granulated sugar. Whisk together over medium heat.
Step 2: Add Pumpkin Pie Spice and Vanilla
Add ½ teaspoon of pumpkin pie spice and ½ teaspoon of vanilla extract to the saucepan. Whisk again to blend everything together.
Step 3: Add Coffee
Now pour in ¼ cup of strong brewed coffee (or 1–2 shots of espresso). Stir well to combine. Let the whole mix warm through for another 1–2 minutes—don’t boil.
Step 4: Serve and Top
Pour the hot pumpkin spice latte into a mug. Top with whipped cream and a sprinkle of ground cinnamon, if you like.
Why I Love This Recipe
I’ve always been a sucker for cozy drinks, especially when the air turns cool and you want something to wrap your hands around. This homemade pumpkin spice latte is one of those little joys that feels like a treat, but takes just minutes to whip up.
- Real ingredients you can pronounce
- No fancy machine required
- Customizable for your sweetness/spice preference
- Warms you from the inside out
Servings and Cook Time
Servings: 2 mugs
Cook Time: 8 minutes
Macros (Per Serving, Approximate)
- Calories: 160
- Protein: 6g
- Carbs: 22g
- Fat: 6g
- Sugar: 18g
- Fiber: 1g
Why This Recipe Works (Quick Science)
The fat in the milk helps carry the warm spices and pumpkin flavor, making it smooth and creamy. Heating it gently allows the flavors to blend while keeping the milk from scalding. Real pumpkin gives texture and color, and a little coffee balances out the sweetness perfectly.
Common Mistakes
- Overheating the milk—it’ll scald or curdle
- Using pumpkin pie filling instead of puree
- Not whisking enough—pumpkin needs to blend fully
- Skipping the coffee—it won’t taste like a true latte
What to Serve With
- Warm banana bread
- Pumpkin muffins
- Toast with cinnamon butter
- A cozy breakfast sandwich
- Light salad for a cozy lunch break pairing
FAQ
Can I use non-dairy milk?
Yes! Oat, almond, or soy milk all work well.
Can I make it without coffee?
Absolutely—it’ll taste like a pumpkin steamer, still delicious.
Can I reheat it?
Yes. Just warm it gently on the stove or microwave in 30-second bursts.
Can I double the recipe?
Yep! Just use a bigger pot and keep the heat medium-low.
Is canned pumpkin safe to eat like this?
Totally! You’re heating it, and it’s fully cooked when canned.
