HOW TO MAKE A PUMPKIN SPICE LATTE AT HOME
Learn how to make a warm, cozy Pumpkin Spice Latte at home — no need to wait in line for your fall favorite! This comforting recipe blends real pumpkin, warm spices, espresso, and creamy milk for the ultimate seasonal sip.
There’s a reason the Pumpkin Spice Latte (PSL) is the undisputed icon of autumn. This comforting hot fall drink recipe blends real pumpkin purée, cozy cinnamon, nutmeg, and clove, bold espresso, and velvety steamed milk for the ultimate seasonal sip. Whether you enjoy it hot with a swirl of whipped cream or poured over ice with a dusting of spice, this homemade version delivers everything you crave in a fall coffee, without a trip to the café or waiting for our canned Pumpkin Spice Draft Latte to get delivered. Easy to customize, naturally sweetened, and endlessly cozy. This PSL is all treat, without any tricks!
PUMPKIN SPICE LATTE (PSL) INGREDIENTS
- 1 oz pumpkin spice syrup (store-bought or homemade; recipe below)
- 1 shot espresso (or 2 oz strong coffee or a La Colombe espresso capsule)
- 6–8 oz milk of choice (dairy or non-dairy)
- Whipped cream (optional) or cold foam
- Ground cinnamon or nutmeg (optional garnish)
PUMPKIN SPICE LATTE (PSL) INSTRUCTIONS
PREPARE THE PUMPKIN SPICE SYRUP
Make (following homemade instructions below) or add your 1 oz of store-bought pumpkin spice syrup to your cup.
BREW THE ESPRESSO
Pull a shot of espresso and stir it into the syrup. If you don’t have an espresso machine, use a strong-brewed coffee or a convenient espresso capsule. Pour it over the pumpkin syrup and stir to combine.
STEAM THE MILK
Steam 6-8 oz of milk until hot and frothy. Heat it on the stove or in the microwave and use a frother or whisk to create foam.
ASSEMBLE THE PUMPKIN ESPRESSO LATTE
Slowly pour your steamed milk into the pumpkin mixture. Stir gently to combine.
GARNISH & SERVE
Top with whipped cream, a light sprinkle of dried lavender, or a drizzle of honey for a relaxing, café-style finish.
MAKING A HOMEMADE PUMPKIN SPICE SYRUP
INGREDIENTS
- ½ cup pumpkin purée
- ½ cup brown sugar
- ½ cup water
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
INSTRUCTIONS
- Combine all ingredients in a saucepan over medium heat.
- Simmer for 5 minutes, give or take, stirring frequently. Then, remove from heat.
- Strain if desired through a fine mesh sieve to avoid any pumpkin purée chunks. Cool before sealing.
PUMPKIN SYRUP FAQS
How long does the homemade syrup last? Stored in an airtight jar in the fridge, your pumpkin spice syrup will last for up to one week.
Can I use store-bought pumpkin sauce instead of homemade syrup? Yes! If you have a high-quality store-bought pumpkin sauce, it works great as a shortcut. Just adjust the quantity to taste, as these sauces can be sweeter or thicker than homemade syrup. Start with 1 tbsp and tweak from there.
MAKING A THICKER LATTE
If you want a thicker, creamier latte using unstrained pumpkin purée, the result is more like a cozy autumn dessert in a cup.
INGREDIENTS
- 2 tbsp pumpkin purée (not pie filling)
- 1 tbsp maple syrup (or brown sugar/honey)
- ½ tsp pumpkin pie spice (or to taste)
- 1 shot espresso (or 2 oz strong coffee
- 6–8 oz milk of choice
- Optional: whipped cream, cinnamon garnish
INSTRUCTIONS
- Create Pumpkin Base
In a small saucepan or microwave-safe bowl, combine pumpkin purée, maple syrup, and pumpkin pie spice. Heat gently and stir until smooth and aromatic (1–2 min). This helps mellow the raw flavor of pumpkin. - Brew the Espresso. Brew espresso and stir it into the pumpkin mixture.
- Steam the Milk & Froth. Steam or heat milk until hot and frothy. Pour into the cup with the pumpkin-coffee blend. Stir well to fully incorporate the purée (you can also use a handheld frother or immersion blender for a smoother blend).
- Garnish & Serve. Top with whipped cream or homemade cold foam and a sprinkle of cinnamon or nutmeg. Serve hot and enjoy the thick, velvety texture.
TIPS & VARIATIONS
- Make it vegan or dairy-free by using oat, almond, or coconut milk.
- Blend the iced version above with ice in your blender for a frozen pumpkin spice frappé.
- Want it extra spicy? Add more cinnamon, clove, or cardamom to your syrup.
MAKE IT A CREAMY COLD BREW
Create your own café-style Pumpkin Cream Cold Brew — perfect for crisp fall mornings or sunny autumn afternoons.
WHAT YOU'LL NEED:
- 6–8 oz cold brew coffee
- 1 oz pumpkin spice syrup (see above)
- Ice
- Optional: cinnamon or pumpkin pie spice for topping
FOR PUMPKIN CREAM COLD FOAM:
- ¼ cup cold milk (best: nonfat, oat, or 2%)
- 1 tbsp pumpkin purée
- 1 tbsp maple syrup or sugar
- ¼ tsp pumpkin pie spice
- Splash of vanilla extract
INSTRUCTIONS:
- Make the Cold Foam. Combine all foam ingredients in a jar or blender and froth until thick and airy. Use a handheld frother, French press, or blender for best results.
- Assemble the Drink. Fill a glass with ice. Add cold brew and pumpkin spice syrup. Stir to combine.
- Top with Cold Foam. Spoon the pumpkin cold foam over the cold brew. Finish with a dusting of pumpkin spice or cinnamon.
HOMEMADE PSL FAQs
CAN I USE CANNED PUMPKIN PIE FILLING?
Not recommended. Pie filling includes spices and sweeteners already. Stick to plain pumpkin purée for best results.
DOES A PUMPKIN SPICE LATTE HAVE CAFFEINE?
While a traditional PSL contains espresso, you can always switch to decaf espresso/coffee.
CAN I SUBSTITUTE PUMPKIN PIE EXTRACT FOR VANILLA EXTRACT?
Yes, but use caution. Pumpkin pie extract is more concentrated and already contains spice notes, so it can quickly overpower the drink. If you use it, start with just a few drops, and consider omitting or reducing the other spices in your recipe.