Homemade Pumpkin Spice Latte Recipe

It’s no secret that I love coffee, and nothing says fall like a pumpkin spice latte! Seeing Starbucks PSL on their signs every fall makes my mouth water. But I can’t justify consuming that much sugar (50 grams in a grande size) plus all the additives. Not to mention it costs about $6+ per cup to consume said sugar!

I wanted to find a way to get that pumpkin flavor without the barista. With my love for pumpkin coffee, I knew I had to find a way to make it at home for less.

A Pumpkin Spice Latte Recipe With Real Pumpkin

I’ve fine-tuned this easy pumpkin spice latte recipe over the years and now I can’t drink anything else! It’s easy to make for yourself or for a crowd with just a blender and a stovetop (or Crock-Pot).

This pumpkin spice latte tastes very similar to the coffee shop PSL versions without artificial colors, flavors, and sweeteners. Oh, and it actually contains pumpkin puree… because it’s not a REAL pumpkin spice latte without it!

If you’re using store-bought canned pumpkin and won’t use the whole can, freeze the rest in ice cube trays and keep them in a bag for future batches. Or use it up in something like this warm pumpkin bread recipe. Check out the end of this post for more pumpkin recipe ideas.

Ingredients For a Real Food Pumpkin Spice Latte

I like using raw, grass-fed milk, but not everyone can have dairy. This coffee recipe is naturally gluten-free, but you can also make it dairy-free. Sub coconut milk, almond milk, oat milk, or macadamia milk. (Macadamia is my favorite!) These are easy to find in the store, but homemade nut milk is cheaper and less watered down.

I use a half-teaspoon of pumpkin pie spice, but you can use your own blend of cinnamon, cloves, and nutmeg if you don’t have pie spice on hand. It tastes similar to chai, but without the cardamom or black pepper. These spices are naturally antioxidant and antimicrobial. Perfect for the time of year when colds and flus like to make their rounds. And the pure vanilla extract rounds out the warming spices in this coffee drink.

Topping it Off

A dollop of whipped heavy cream or coconut cream finishes off this recipe and makes it extra decadent. Try a whipped cream dispenser for homemade (and low sugar) whipped cream on demand.

If you want to avoid sugar, then feel free to omit it. I use these pumpkin spice stevia drops, and don’t miss the sugar one bit! I also like to add a tiny bit of vanilla to my homemade whipped cream. If you need to skip the dairy, no worries. You can easily make this coconut whipped cream.

Homemade Pumpkin Spice Latte

This delicious pumpkin spice latte is easy to make and made with real food ingredients. All of the coffee shop flavor without any of the additives!

• Brew the espresso (or coffee) directly into a large mug with the honey or maple syrup so it dissolves in the heat.

• In a small saucepan, whisk together and gently warm the milk, pumpkin puree, and pumpkin pie spice over medium-low heat until steaming, but not boiling. Remove from heat and stir in the vanilla.

• Froth the warmed pumpkin milk mixture until foamy. Use a blender, frother, or immersion blender (see tips below).

• Pour the frothed pumpkin milk mixture into the mug with the sweetened espresso.

Nutrition Facts

Homemade Pumpkin Spice Latte

Amount Per Serving (1.5 cups)

Calories 199
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 96mg4%

Potassium 467mg13%

Carbohydrates 20g7%

Fiber 0.2g1%

Sugar 19g21%

Protein 8g16%

Vitamin A 1657IU33%

Vitamin C 2mg2%

Calcium 313mg31%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Top with whipped cream or whipped coconut cream, if desired, and finish with a sprinkle of pumpkin pie spice or cinnamon.

How to Froth the Milk

• Blender method: Carefully transfer to a blender and blend on high for 20–30 seconds until frothy.
• Immersion blender method: Use directly in the saucepan or a heat-safe jar and blend until foamy.
• Frother method: A handheld frother also works, but warming first helps deepen the flavor. This stainless steel, electric frother warms and froths at the same time. 

Tips For Making a Homemade Pumpkin Spice Latte

• Best milk for frothing: Whole milk creates the creamiest foam (raw, grass-fed milk is my favorite). However, homemade or barista-style almond or cashew milk also works well. Avoid thin nut milks, which don’t froth as easily. Macadamia nut milk is especially delicious here!
• Shortcut tip: Many electric milk frothers can heat and froth at the same time. So you can warm the milk, pumpkin, and spices together right in the frother before pouring into your mug.

If you want more you can easily double, triple (or quadruple!) the recipe for more people. I’ve even increased the ingredients by 10X before and keep it warm in a slow cooker or carafe. For an iced version use a strong cold brew. Or cool the coffee first and blend all ingredients in a blender with 1/2 cup of ice. 

For an extra protein boost sometimes I’ll add a tablespoon of grass-fed collagen or a scoop of healthy protein powder for more protein. 

More Pumpkin Recipes

Here are some recipes to use up the rest of the pumpkin puree after making your pumpkin spice latte. 

What are your favorite fall seasonal flavors? Leave a comment and let us know!