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This cozy homemade Pumpkin Spice Latte is better than Starbuck’s (and cheaper!) and is made with real pumpkin puree and pumpkin pie spice. Make the syrup for this pumpkin spice latte and have them all week long! Make my Iced Pumpkin Spice Latte for a version over ice.
If you can’t tell, I’m a big proponent of fall around these parts. I love everything from cozy olympic chocolate muffins, apple cobblers, brown butter apple crisp, apple cider doughnut muffins to these apple cinnamon rolls. The minute Labor Day ends, I want fall EVERYTHING. This pumpkin spice latte is the first thing I make every season.
Ingredients for a Pumpkin Spice Latte
- Pumpkin Puree – We’re using real pumpkin in this latte. No funny stuff; just real ingredients.
- Pumpkin Spice – I love making my own pumpkin spice at the beginning of fall so I just have it on hand for the remainder of the season.
- Vanilla – I make my homemade vanilla extract every six months. I gift it to friends and tend to use it all up with all of the baking I do.
- Brown sugar – I love using light brown sugar for this recipe because it adds the perfect amount of caramel notes.
For the rest of the ingredients, please see the recipe index card below!
How to Make a Pumpkin Spice Latte
- The first step is to make the syrup. Mix together the sugars, pumpkin spice, pumpkin puree and water.
- Bring it to a gentle simmer and cook it for about 15 minutes. This will help marry all of the flavors together as well as thicken the syrup.
3. Let it cool slightly and then pour it through a strainer. Mix in the vanilla extract.
4. I like to transfer it to a container so I can use the syrup all week long. It will last in an airtight container up to two weeks!
5. Pull your double shot of espresso and steam your milk of choice. I’ve been using organic whole or low-fat milk lately and loving it. But feel free to use soy, oat milk or almond milk.
6. When you have everything ready, I like to pour the 2 shots of espresso in a mug, along 1 1/2 tablespoons of the pumpkin spice syrup and 6 ounces of steamed milk.
7. Dust it with more pumpkin pie spice if you like! This will result in the most delicious Pumpkin Spice Latte. Not too sweet but flavorful and perfect for fall.
Recipe Tip
Milk choices. I used low-fat cow’s milk but feel free to use oat milk, soy milk or almond milk.
Add ice. My recipe for Iced Pumpkin Spice Latte uses more syrup. This is because the ice really helps thin out the drink and make it not so sweet.
Use any leftover pumpkin puree for recipes like my pumpkin chili, pumpkin pancakes, pumpkin pasta alla vodka, or pumpkin chocolate chip cookies.
Recipe FAQs
When stored in an air-tight container in the fridge, it lasts up to two weeks.
You can definitely use maple syrup in place of the brown sugar but it might be a very thin consistency.
Yep, just be sure it’s STRONG coffee. You really want the flavor of the coffee to come through.
More Fall Recipes
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Pumpkin Spice Latte
Equipment
- 1 espresso maker (optional)
Ingredients
Pumpkin Spice Syrup:
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 2/3 cup water
- 1 1/2 tablespoons pumpkin pie spice blend
- 1/3 cup pure pumpkin puree, (not pumpkin pie mix)
- Pinch kosher salt
- 1 teaspoon pure vanilla extract , (homemade or store-bought)
Pumpkin Spice Latte:
- 6 ounces warm or steamed milk
- 3 (2) ounces (shots) espresso , (or strongly freshly brewed coffee)
- 1 1/2 tablespoons pumpkin spice syrup
Instructions
To Make the Pumpkin Spice Syrup:
- Combine brown sugar, granulated sugar, water, pumpkin spice, pumpkin purรฉe, and salt in a saucepan and bring to a simmer over medium heat. Reduce to medium-low and simmer for 15 minutes.
- Let cool in the pan for another 15 minutes before straining through a fine mesh sieve. Stir in vanilla extract.Transfer to an airtight container and store in the refrigerator for up to two weeks. Makes enough for 10 lattes.
To Make the Pumpkin Spice Latte:
- Using an espresso machine, pull two shots of espresso.
- In a mug, pour in the shots of espresso and syrup. Mix until combined. Pour in the steamed or warmed milk. Top with a garnish of pumpkin pie spice, if desired. Repeat with any remaining pumpkin spice lattes you wish to make.
Notes
- Milk choices. I used low-fat cow’s milk but feel free to use oat milk, soy milk or almond milk.
- Add ice. My recipe for Iced Pumpkin Spice Latte uses more syrup. This is because the ice really helps thin out the drink and make it not so sweet.
- Use any leftover pumpkin puree for recipes like my pumpkin chili, pumpkin pancakes, pumpkin pasta alla vodka, or pumpkin chocolate chip cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
