Pumpkin season is HERE and this recipe is seriously one you’ll be making again and again. I LOVE to make cozy, hot drinks in the fall and winter like my epic healthier hot chocolate, and when I shared this perfect homemade pumpkin spice latte a couple of years back it quickly became an AK reader favorite.
That’s right, it’s time to skip the lines and the drive-thru at Starbucks and try this naturally sweetened, easily dairy free & vegan pumpkin spice latte recipe. Trust me when I say this PSL is anything but basic. We’ve got real pumpkin puree, pumpkin pie spices and a hint of maple syrup blended right in for the creamiest latte you’ll ever have.
Add a little whipped cream and extra spices on top if you’re fancy like me, and enjoy this cozy drink with breakfast, as an afternoon pick-me-up, or even as a little post-dinner treat!
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Your favorite PSL lightened up to perfection
Did you know that a grande pumpkin spice latte from Starbucks has 50g of sugar? Oof! I mean, I’m all about indulging every once in a while but trust me when I say you can make an even more delicious pumpkin spice latte right at home that’s naturally sweetened and still filled with pumpkin flavor.
In this homemade pumpkin spice latte recipe, we skipped the sugary pumpkin-flavored syrup and are using real pumpkin puree, spices, and a little pure maple syrup to sweeten. It’s so easy and SO good you might never go back to the OG latte again!
Ingredients in this homemade pumpkin spice latte
You’ll only need a handful of ingredients to make this super creamy, flavorful pumpkin spice latte. It’s naturally sweetened and won’t leave you with that “blah” feeling that many of the sugar packed, store-bought ones do! Here’s what you’ll need to make it:
- Espresso: I prefer using espresso in the latte (instead of brewed coffee) for that stronger coffee flavor.
- Milk: for that delicious, creamy element. Feel free to use any milk you’d like, preferably one that froths well.
- Pumpkin flavor: we’re using real deal pumpkin puree, plus some pumpkin pie spice to get all of that fall flavor. It’s a great way to use up any extra canned pumpkin or to make your own.
- Sweetener: we’re just using 1-2 tablespoons of pure maple syrup to naturally sweeten the pumpkin spice latte. You’ll also want to add some vanilla extract to bring out the sweet flavors.
- Optional: feel free to add some whipped cream on top for the perfect treat!
Easy ingredient swaps
Out of a few ingredients? Here’s what I can recommend for substituting:
- For the espresso: if you’re in a pinch or don’t have any espresso, feel free to use 1/2 cup of freshly brewed coffee. I recommend making it a bit stronger than you normally do.
- For the sweetener: I like to use a little pure maple syrup because it adds even more of that cozy fall flavor, but feel free to use honey or even brown sugar.
- For the pumpkin pie spice: if you don’t have any pre-mixed pumpkin pie spice, feel free to add 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon ginger and 1/8 teaspoon of ground cloves or allspice.
The best pumpkin spice latte in 4 simple steps
That’s right, this easy homemade pumpkin spice latte comes together in just about 10 minutes and 4 easy steps:
- Heat the milk. Start by pouring your milk of choice into a small pot and heat over medium-low heat until it is hot and almost simmering. Be careful to not boil the milk.
- Mix the ingredients. Make your espresso or coffee and pour it into a large mug or glass mason jar. Mix in pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until well combined.
- Froth the milk. Use a milk frother to froth your milk for about 30 seconds or until foamy, then pour into the mug on top of the pumpkin espresso mixture. Reserve the extra foam, and spoon it on top.
- Top & enjoy. Feel free to top with whipped cream if you wanna get a little fancy. Sprinkle with a little extra pumpkin spice or cinnamon and enjoy!
Recommended tools
- Small pot
- Espresso machine
- Milk frother
- Cute mug (of course!)
Get all of our favorite kitchen essentials here.
More pumpkin recipes you’ll love
- Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
- Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
- Pumpkin Pie Smoothie
- Pumpkin Pie Overnight Oats with Chia
- Brown Butter Pumpkin Snickerdoodles
Get all of our amazing pumpkin recipes here!
I hope you love this homemade pumpkin spice latte recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Homemade Pumpkin Spice Latte
Ingredients
- 2 shots espresso (or sub 1/2 cup hot freshly brewed coffee but I prefer espresso)
- 1 cup milk of choice, preferably a milk that froths well (we love oat milk)
- 1 to 2 tablespoons pumpkin puree (start with 1 tablespoon)
- 1-2 tablespoons maple syrup, to sweeten
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Whipped cream for topping (optional but recommended)
Instructions
- Pour milk into a small pot and heat over medium-low heat until it is hot and almost simmering, but do not boil the milk.
- Make your espresso and pour it into a large mug or glass mason jar. Add pumpkin puree, maple syrup, pumpkin pie spice and vanilla and stir until well combined.
- Use a milk frother to froth your milk for about 30 seconds or until foamy, then pour into the mug on top of the pumpkin espresso mixture. Reserve the extra foam, and spoon it on top.
- Feel free to top with whipped cream if you wanna get a little fancy. Sprinkle with a little extra pumpkin spice or cinnamon.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 6th, 2021, republished on September 13th, 2022, and republished on October 5th, 2023.
I made it for my 17 yr old daughter (cut all the garbage she’ll get from other commercial places she loves) and she liked it! She loves PSL season and this was super easy to make – with limited ingredients!
So happy to hear that!
This recipe is wonderful! It’s become the official warm drink for my family whenever the weather gets cold. Thank you so much for sharing it and for all your hard work!
So happy to hear that!
What a great way to use up the leftover pumpkin puree. Used oatmilk vanilla creamer instead of vanilla and maple syrup. Topped it with coconut whipped topping. Perfect! Thank you so much!
Absolutely! Glad you enjoyed!
GOODLEY
The BEST latte!! Beats any coffee shop one and for much cheaper! Will be my go to on weekends.
So glad you loved it!
I added 2 tsp instant espresso powder to 16 oz of heated milk (1 c oatmilk, 3/4 c water, 1/4 c cow’s milk). Then added spice and whisked. Then about 1 1/2 TBSP puree and about 1 strong TBSP maple syrup, whisked, then vanilla extract. Whisked again, let heat a bit more, not to boiling, and enjoyed!! (No expresso machine or frother but turned out well) Thank you!!
Perfect!! So glad you loved it!
How much water do I use to dilute the espresso powder?
Hi! This recipe calls for brewed espresso or strong brewed coffee (not espresso powder).
Question: how long does pumpkin puree last in the fridge? Looks amazing
It should last about 4-5 days!
Very disappointing…. the spices dont mix in the coffee well and it had a bitter and very weird aftertaste 🙁
Yummers! 🍁
Perfect fall treat!
I haven’t made this yet; however, I plan to make it for my upcoming fall brunch. This recipe is almost like a pumpkin spice latte my brother had in Canada years ago, and came back raving about it and making it. One of his variations also had sweet potato. I found it weird, but it was DELISH! Now, I am seeing your Shop This Post section, great idea, but I was sad that your clear mugs are not there. Will you please add the link to where you purchased these lil beauties?
Perfect for fall! Here are some similar ones 🙂
Thanks much.
I actually made this with chai tea instead of coffee and oh my goodness was it delicious!! I love that it has the nutrients of real pumpkin – without compromising on texture- and the spice level is perfect. 10/10 would recommend!
That sounds amazing!!
Very delicious! I’d do less pumpkin pie spice next time though so maybe start slow when adding that!
Great tip!
I used peach nectar instead of maple syrup and it tasted great. Love your recipes, thank you!
That sounds amazing!
Just made this and It was delicious. Thank you!
So glad you loved it!
Can I microwave the oat milk before frothing, instead of heating over the stove?
Sure!
I find that the ad for whiskey is so obnoxious, it hides the recipe and pops up too much to cover the re ice! Takes the joy out of reading the recipe. I will not buy pendleton whiskey now!
I’m so sorry an ad popped up and disrupted your experience! I’ll be sure to flag this with our ad team to help troubleshoot.
I happen to have all the ingredients for this quick and delicious pumpkin spice coffee at home. I followed exact recipe except one important ingredient,…I just made 1/3 cup of my normal decaf instant coffee, a bit on the stronger than usual side, and it was as good as any espresso to me! Delicious, thank you!
So happy to hear that!
This was very tasty. I followed the ingredients list and used 2 tbsp of the maple syrup, 3/4 cup oat milk, 1/4 cup half and half. I have a drip coffee maker with a 4 oz specialty setting, and I made two of those. Next time around I think I am going to put the pumpkin and spices in the filter with the grounds in an effort to keep those items from settling to the bottom.
Perfect! Glad you enjoyed!
Too bitter and chunky from pumpkin purée. Nothing like starbucks PSL
Hmm the pumpkin puree should mix well with the hot milk so that there aren’t any chunks. Feel free to use more maple syrup, too, if you like a sweeter PSL!
Way too much pumpkin and pumpkin spice for a single serving
Hello! I haven’t tried making this yet, but I plan to! You have a link for homemade oat milk, but the oat milk recipe says not to heat it up. The pumpkin spice latte recipe says to heat the milk up first. My question is if I wanted to use oat milk for this recipe, would it be better to use store bought or can you still use the homemade version and how would you incorporate that into the latte recipe? Thank you in advance for your response! I am new-ish to your website, but love the recipes on here
Thank you for the catch! I’d recommend store-bought oat milk 🙂
The pumpkin spice latte I deserve! So rich and delicious! Best things are homemade 💛 thank you for the recipe!
Absolutely! So glad you found this one!
I really like this recipe. It has a lot of ingredients, so be sure to read the instructions carefully.
I’m glad you enjoyed!
This is the most delicious pumpkin spice latte I’ve ever had. I used one espresso shot instead of 2 and used 1 tablespoon of maple syrup instead of 2. Other than that, I followed the recipe exactly and it came out perfect. Thank you for sharing.
Amazing! Glad you loved it!
I was craving pumpkin spice latte and this was my first time making it. This will now be my go to recipe! I didn’t have espresso so I made strong coffee and it tasted great! I did use less milk with the same amount of spices so it didn’t get diluted. Highly recommend trying this!
Ahh thank you so much – glad you gave this one a tru and are loving it!
I love this recipe! It’s so tasty and my husband even approves! This is my go to if I need a slightly sweet boost.
One thing I do ask though…
What is the nutritional information on this please?
Glad you are enjoying this! The nutritional info is listed at the bottom of the recipe card on the right hand side.
I love this recipe! It’s so tasty and my husband even approves! This is my go to if I need a slightly sweet boost.
One thing I do ask though…
What is the nutritional information on this please?
I used agave nectar instead of maple syrup and it tasted great. Love your recipe, thanks.
YUM! Sounds delicious – glad this turned out great for you ❤️
This was very good except too much pumpkin pie spice, it tastes bitter. Next time I would put 1/2 teaspoon.
Thanks so sharing, Dawn. Glad you enjoyed this recipe!
So you just add pumpkin purée straight from the can and don’t do anything else to it? All of the other recipes I’ve seen online cook it with sugar etc….
Hi! Step 2 shows that you will add all the other ingredients to complete the latte.
Can you make the pumpkin/milk mixture ahead and store it in the fridge?
Totally! You’ll just want to shake well before using to combine anything that might have settled! Enjoy!
I love the flavor of this pumpkin latte recipe!!! I was going to comment about the texture of the pumpkin puree but I looked at the comments and I will strain it next time. Brilliant! I don’t know why I didn’t think of that. Thank you so much for sharing! I am so glad I can make this at home!
Yay! So glad you’re loving his recipe and it turned out amazing for you 🙂 Totally recommend straining it!
This a recipe I will serve to my friends!
So good! I was a little worried at first because the initial mixture wasn’t very liquified but after adding the milk the consistency was much better after another stir. I used canned pumpkin, wondering if maybe it needed to be puréed a little more.
My espresso machine has a steaming wand which makes the milk part of this process much easier 🙂
Amazing! Glad this turned out great for you and you’re loving this recipe
Hello cam I make the pumpkin mix in a larger batch and store in the fridge so I don’t make it everytime?
Sure! Feel free to prep the base (everything but the coffee + steamed milk) ahead of time and keep it in the fridge 🙂 Enjoy!
This recipe was DELICIOUS!! This is actually the first latte I’ve made at home and I was so surprised how much it tastes like Starbucks and is so easy!!!! I definitely recommend! Thank you, Monique
Amazing!! So glad you loved it!
Very useful recipe, i will use it for my dragons, Thanks.
Made it today and it was great. Only thing was that it wasn’t as smooth as I expected. Even though I had mixed the espresso mixture pretty well and then mixed the milk in pretty well too, it was a little gritty. But overall a great drink that saved me a couple bucks 😂
Perfect. Glad you enjoyed this recipe 🙂
The recipe is delicious except 1 teaspoon of pumpkin pie spice was a bit much for me. I made my own source blend, so 1/2 teaspoon would have been plenty. For those who maybe keep their spices past the expiration date and not be as potent a teaspoon might be plenty. It’s always good to do a little bit less cuz you can always add more.
Perfect. So glad you enjoyed!
Not a fan. Way too much spice for the volume of liquid. I guess my expectations were that it resembled the smoothness and taste of the servings prepared by the retail coffee outlets which I guess cannot be matched as they use a ready made syrup. It does taste better when the spice settles.
Sorry to hear you did not enjoy this recipe. This recipe is meant to be a much healthier version, without the artificial flavors and additional sugar that the coffee shops serve.
Loved this! It was my first time having a PSL ever and it was SO delicious. I only added one tablespoon of maple syrup but I actually think I’ll add even less next time. The spices were perfect and it tasted great with it milk.
Yumm! Sounds amazing. SO happy you’re a fan 😊