This homemade pumpkin spice latte is quick and easy, more affordable than many coffee-shop versions, and lightly sweetened with maple syrup. Top with whipped cream if you like.
Pumpkin spice latte fans—this is a simple, satisfying recipe to make your own cozy latte at home. It captures the warm flavors of fall with real pumpkin purée, pumpkin pie spice, and a touch of maple syrup for natural sweetness. The result is a customizable drink you can make in minutes using espresso or very strong brewed coffee and whatever milk you prefer.
Pumpkin Spice Latte | 1-Minute Video
Video demonstration available on the original post.
Homemade Pumpkin Spice Latte Ingredients
Before the full recipe below, here are some notes on the ingredients so you can tailor the latte to your taste and dietary preferences.
- Espresso or strong coffee: Use either two shots of espresso or 1/3–1/2 cup of very strongly brewed coffee for a pronounced coffee flavor. One shot will be closer to some coffee-shop sizes, but two shots balance the pumpkin and milk well.
- Milk: Any plain-flavored milk works. Whole milk gives a rich result, while barista-style oat milk or other plant milks froth nicely and are great dairy-free choices.
- Pumpkin purée: Use pure pumpkin purée—not pumpkin pie filling, which contains added sugar and spices.
- Pumpkin pie spice: You can use a store-bought blend or a homemade mix made from ground cinnamon, ginger, nutmeg, allspice, and cloves.
- Maple syrup: I recommend pure maple syrup for a natural sweetness that complements pumpkin and spice, but any sweetener can be used and adjusted to taste.
- Vanilla and salt: A splash of vanilla extract and a pinch of fine sea salt help brighten and balance the flavors.
How To Make A Pumpkin Spice Latte
Below are the key tips and a straightforward method to make a delicious pumpkin spice latte at home. The full recipe follows afterward.
- Make a syrup ahead: You can prepare a larger batch of pumpkin-spice syrup (pumpkin purée, maple syrup, vanilla, spice, salt) and refrigerate it for quicker mornings. Scoop about 2 tablespoons per latte.
- Adjust sweetness: This recipe is lighter than many coffee-shop versions. Increase sweetener if you prefer a sweeter drink or switch to simple syrup for a texture closer to those versions.
- Frothing options: Use a milk frother, handheld frother, French press, or even the mason-jar shaking method to warm and froth milk. Frothing is optional—warmed milk alone still makes a tasty latte.
PSL Recipe Variations
Try these simple variations to change up the flavor:
- Iced pumpkin spice latte: Make the pumpkin-spice syrup, mix with cooled espresso or strong coffee, pour over ice, then add cold milk.
- Chai pumpkin latte: Replace coffee with strong chai tea (steep two chai bags in hot water) and add the pumpkin-spice syrup to the chai and milk.
- Mocha pumpkin latte: Add unsweetened cocoa powder (about 1–2 teaspoons) to the pumpkin mixture and adjust sweetener as needed for a chocolatey twist.
More Favorite Latte Recipes
If you enjoy homemade lattes, consider exploring other warm and iced latte recipes such as iced pumpkin spice latte, pumpkin cream cold brew, golden turmeric latte (hot or iced), or a rooibos iced latte. These variations offer a range of flavors and are easy to make at home.
Pumpkin Spice Latte
This homemade pumpkin spice latte is easy to prepare in minutes and naturally sweetened with maple syrup.
Prep Time: 5 minutes
Total Time: 5 minutes
Makes: 1 serving
Equipment
- Milk frother or alternative frothing method (French press, handheld frother, mason jar)
- Small whisk or spoon
- Large mug
Ingredients
- 2 shots of espresso (or 1/3 to 1/2 cup very strongly brewed coffee)
- 1 tablespoon pumpkin purée
- 2 teaspoons maple syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Pinch of fine sea salt
- 1 cup milk (any kind)
- Optional toppings: whipped cream and a pinch of extra pumpkin pie spice
Instructions
- Mix the coffee and pumpkin syrup. In a large mug, combine hot espresso or very strong coffee with pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Stir vigorously until the mixture is smooth and the pumpkin is incorporated.
- Heat and froth the milk. Warm the milk until very hot but not boiling. Froth if you like using a milk frother, French press, or other method. If you prefer, simply warm the milk without frothing.
- Combine and serve. Pour the hot milk into the coffee mixture, holding back foam with a spoon if desired, then spoon foam on top. Add whipped cream and a sprinkle of pumpkin pie spice if desired. Serve immediately.
Notes
Large-batch pumpkin-spice syrup (about 6 servings): Whisk together 1/3 cup pumpkin purée, 1/4 cup maple syrup, 1 tablespoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 3/4 teaspoon fine sea salt in a jar. Refrigerate in a sealed container for up to one week. Use about 2 scant tablespoons of this syrup per latte.
Espresso vs. coffee: A single espresso shot is common in many coffee-shop 12-ounce sizes, but using two shots gives a stronger coffee presence and balances the milk and pumpkin flavors.
Sweetener: Maple syrup is recommended for its complementary flavor, but any sweetener may be used and adjusted to taste.
Source: Recipe inspired by popular pumpkin spice lattes and adapted for an easy homemade version.
Additional Info
Course: Drinks
Cuisine: American
Did you make this? Let me know how it turned out in the comments below.