Name: Pumpkin Spice Latte
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: Milk (dairy or non‑dairy like oat, almond, or soy); Pumpkin puree; Pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves; Sugar, maple syrup, or sweetener of choice; Vanilla extract; Strong brewed coffee or espresso; Whipped cream (optional, for topping)

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Pumpkin spice latte is the ultimate cozy drink I love to make when autumn rolls in. It’s warm, creamy, perfectly spiced, and feels like fall in a cup. Best of all, I can make it at home with real ingredients — no need to head to the coffee shop.

Why You’ll Love This Recipe

I love this latte because it’s comforting, flavorful, and way more affordable (and customizable) than the store-bought version. It’s made with real pumpkin, a touch of sweetness, and those classic warming spices — cinnamon, nutmeg, and cloves. It tastes just like fall should. Pumpkin Spice Latte

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Milk (dairy or non-dairy like oat, almond, or soy)
Pumpkin puree
Pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
Sugar, maple syrup, or sweetener of choice
Vanilla extract
Strong brewed coffee or espresso
Whipped cream (optional, for topping)

Directions

In a small saucepan, I whisk together milk, pumpkin puree, sweetener, and spices over medium heat until steaming — but not boiling.
I remove it from the heat and stir in the vanilla extract.
I mix strong coffee or espresso and pour it into a mug.
I pour the pumpkin milk mixture over the coffee and stir gently to combine.
I top it with whipped cream and a sprinkle of pumpkin spice if I want it extra festive.

Servings and timing

This recipe makes 1 large latte or 2 small cups. It takes about 5 minutes to prepare.

Variations

I sometimes use coconut milk for a tropical twist, or add a shot of caramel or hazelnut syrup. For an iced version, I let everything cool and pour it over ice. And when I want a caffeine-free treat, I skip the coffee and make it a pumpkin spice steamer.

Storage/reheating

Pumpkin spice latte is best enjoyed fresh, but I sometimes make a double batch of the pumpkin milk base and store it in the fridge for up to 3 days. I reheat it gently on the stove or in the microwave before mixing with fresh coffee.

FAQs

Can I use canned pumpkin pie filling?

I don’t recommend it. It’s already sweetened and spiced, which can throw off the balance. I always use plain pumpkin puree.

Can I make it without espresso?

Yes. I use strong brewed coffee or even instant coffee when I’m in a rush.

Is it better with dairy or non-dairy milk?

Both work well. I love using oat milk for extra creaminess, but any milk will do.

Can I make a big batch for guests?

Absolutely. I scale up the ingredients and keep the pumpkin milk warm in a saucepan, then pour it over freshly brewed coffee when ready.

How do I make it extra frothy?

I use a milk frother or whisk the mixture vigorously before pouring — it gives that café-style foam on top.

Conclusion

Pumpkin spice latte is a seasonal favorite I love bringing into my own kitchen. It’s quick, cozy, and completely customizable — and once I make it at home, I don’t miss the coffee shop version one bit.