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The BEST homemade pumpkin spice latte that tastes just like the coffee shop version, but this variation is cheaper and made with less sugar!

Just like my famous homemade chai tea latte, this recipe is made with simple ingredients that you’ll easy find at home (coffee, real pumpkin puree, and dairy or non-dairy milk). Make this delicious latte under 5 minutes without an espresso machine or special tools!

Hands holding a white mug filled with a pumpkin spice latte.

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“This recipe turned out perfect!! I’m drinking it right now and I’m enjoying ever sip of it.”

CHRISSY

Ingredients Needed to Make This PSL

With simple pantry ingredients you can make the best DIY latte. For a full recipe printable with instructions, see the recipe card below.

  • 1/2 cup brewed coffee or 2 espresso shots
  • 1-3 tablespoons maple syrup
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
Pumpkin latte ingredients: pumpkin puree, maple syrup, coffee, vanilla extract, pumpkin pie spice,and milk.
  • Brewed Coffee: Brew 1/2 a cup of your favorite hot coffee, or make 2 espresso shots. Or use cold brew coffee and serve this latte cold, over ice.
  • Milk: Any kind of milk: whole milk, skim milk, coconut milk, cashew milk, oat milk, or almond milk. Read about the healthiest dairy options here.
  • Pumpkin Puree: Canned pumpkin puree is perfect; just make sure the only ingredient is pumpkin. You’ll only need a few tablespoons, so toss the rest in a smoothie or save for a future pumpkin spice latte (trust me, you’ll want to make this again and the puree will keep in the fridge for about a week). You could also use butternut squash puree or sweet potato puree. Do not use pumpkin pie filling.
  • Maple Syrup: Most of us are accustomed to the sweet taste of a Starbucks pumpkin spice latte. That’s no surprise since the OG (original) contains 50 grams of SUGAR! In this homemade latte, you’re going to use just a touch of maple syrup for a classic fall flavor.
  • Vanilla Extract: Just a touch for flavor. Go with the real deal; not imitation.
  • Pumpkin Pie Spice: Pumpkin puree is flavorless so the real flavor comes from this ingredient. You can make your own pumpkin pie spice blend or buy a pre-mixed pumpkin pie spice from the spice section in the grocery store. This spice is also delicious to add to pumpkin einkorn muffins or almond flour pumpkin bread.

Ingredient Substitutions

  • Non-Dairy Milk: Make this latte without dairy by using an unsweetened non-dairy milk: oat, almond, cashew, or coconut milk all work well. Use a milk that will froth well. Any milk that’s very watery (skim/reduced fat) doesn’t usually froth the best, so using a full-fat milk is the best choice.
  • Espresso: Instead of using 1/2 cup of brewed coffee, use 2 shots of espresso if you have an espresso machine at home.
  • Sweetener: Instead of maple syrup, which adds a lovely fall flavor, use honey, stevia drops, or even brown sugar instead.
  • Cold Brew: Traditional pumpkin spice lattes are served hot. But if you’d like an iced latte, use cold brew or chilled coffee instead of hot coffee. You’ll also want to make the pumpkin-spiced milk ahead of time and refrigerate the milk so it’s chilled when making the iced latte. I share how to do this in the section below the step-by-step instructions/photos.
  • Pumpkin Pie Spice: Instead of using a pumpkin pie spice, make your own pumpkin pie spice blend using simple pantry spices. Or add 1/4-1/2 teaspoon cinnamon, and 1/8 teaspoon of nutmeg, ginger, and ground cloves to the milk.

Once you have your ingredients, the latte comes together in just 5 minutes. Here’s how to make a healthier and delicious pumpkin spice latte, step-by-step…

How to Make This Recipe (With Video & Photos)

Tools Needed: coffee machine (or espresso machine), small saucepan, coffee cup, immersion blender or milk frother or fork.

Step 1: Brew Coffee

  • Brew 1/2 cup of your favorite coffee or 2 shots of espresso. Set the coffee aside and keep warm.

Step 2: Warm the Pumpkin Spiced Milk

  • In a small saucepan, over medium heat, warm the milk, maple syrup, pumpkin pie spice (or individual spices, see ingredient swaps above), and pumpkin puree.
  • Whisk the ingredients until the milk begins to bubble on the sides.
  • Turn off the heat and add the vanilla extract.

Step 3: Blend the Milk Mixture

  • Pour the hot milk in a large bowl or work directly in the saucepan.
  • Use an immersion blender or milk frother to create the milk froth. This is the secret to creating a homemade latte that feels like the Starbucks version without an expensive machine.
  • If you don’t have an immersion blender or milk frother, vigorously whisk the milk, using a fork or whisk, in the saucepan as the bubbles begin to form (while heating the milk). This method won’t create the same froth, but it still creates a tasty coffee drink.

Step 4: Combine Milk and Coffee

Pour hot water over a coffee maker into a mug.
First, brew 1/2 cup coffee OR 2 shots espresso.
Brewing the coffee using a single serve pour over coffee machine.
Once the coffee is ready, set aside and make the pumpkin milk.
Adding pumpkin puree to a white saucepan on a stove-top.
To a saucepan, add the pumpkin, maple syrup…
Adding milk to a black measuring cup over a white saucepan.
…pumpkin pie spice, and milk. Turn off the heat and add vanilla extract.
Using an immersion blender to blend milk and pumpkin puree in a white saucepan.
Once warm, use a milk frother or immersion blender to blend.
Using an immersion blender in a white saucepan to blend the pumpkin puree and milk.
Blend for a few seconds until frothy.
Pouring the hot pumpkin milk into the coffee cup with coffee inside.
Pour the warm, frothed milk into the coffee.
Pouring hot milk from a saucepan into a mug.
Enjoy warm!

How to Make an Iced Pumpkin Spice Latte

Just like how I turned my famous chai tea latte recipe into an iced chai latte, this recipe is easily adapted to make an iced PSL. Here’s how…

  • Brew the coffee or espresso and chill in the fridge. Or, use cold brew coffee that’s already prepared and chilled.
  • Warm the milk, along with the spices, pumpkin puree, and maple syrup, on the stove-top, then chill in the fridge. The heat dissolves the pumpkin puree and spices in the milk so it’s important to use heat.
  • Once the milk mixture (and coffee) is chilled, add the coffee to a cup filled with ice, then top with the milk mixture.
Homemade Pumpkin Spice Latte
Just look at that homemade PSL…gorgeous! Cheaper, healthier, and so easy to make.
Pouring milk into a glass with ice and chai concentrate.

Favorite Homemade Coffee Shop Drinks

4.94 from 30 votes

Best DIY Homemade Pumpkin Spice Latte

The best homemade pumpkin spice latte you'll ever make. Made with basic pantry ingredients: pumpkin puree, brewed coffee, milk of choice, pumpkin pie spice, vanilla extract, and maple syrup.
Kristin Marr
Print Recipe Pin Recipe
Prep Time5 minutes
Total Time5 minutes
Course Drinks
Cuisine American
Servings 1 latte
Calories 287 kcal
Cost: $2

Equipment

Ingredients

  • 1/2 cup black coffee or 2 shots of espresso
  • 3/4 cup whole milk or non-dairy milk of choice: almond, oat cashew, coconut, etc.
  • 2-3 TB pumpkin puree
  • 1-3 TB pure maple syrup or honey, stevia, or brown sugar (amount depends on sweetness desired)
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract

Instructions

  • Brew 1/2 cup of your favorite coffee. You may desire more coffee, so make a little extra if desired. Set the coffee aside and keep warm.
  • In a small saucepan, over medium heat, warm the milk, maple syrup, pumpkin pie spice, and pumpkin puree. Whisk the ingredients until the milk begins to bubble on the sides. Turn off the heat and add the vanilla extract.
  • Pour the warm milk in a large bowl or work in the saucepan. Use an immersion blender or milk frother to create the milk froth. If you don't have a immersion blender or milk frother, vigorously whisk the milk in the saucepan (with a fork or whisk) as the bubbles begin to form (while heating the milk).
  • Pour the frothy milk into a large coffee mug. Then carefully pour the coffee into the frothy milk.
  • Serve the coffee warm.
  • If you'd like to serve your latte with whipped cream topping, use this recipe. Add the whipped topping directly to the top of the latte before serving. Serving Suggestion: The latte is delicious to serve with almond flour pumpkin bread or einkorn pumpkin muffins.

Video

Notes

  • Non-Dairy Milk: Make this latte without dairy by using an unsweetened non-dairy milk: oat, almond, cashew, or coconut milk all work well. Use a milk that will froth well. Any milk that’s very watery (skim/reduced fat) doesn’t usually froth the best, so using a full-fat milk is the best choice.
  • Espresso: Instead of using 1/2 cup of brewed coffee, use 2 shots of espresso if you have an espresso machine at home.
  • Sweetener: Instead of maple syrup, which adds a lovely fall flavor, use honey, stevia drops, or even brown sugar instead.
  • Pumpkin Pie Spice: Instead of using a pumpkin pie spice, make your own pumpkin pie spice blend using simple pantry spices. Or add 1/4-1/2 teaspoon cinnamon, and 1/8 teaspoon of nutmeg, ginger, and ground cloves to the milk.

Nutrition

Calories: 287kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 49mgSodium: 56mgPotassium: 270mgSugar: 32gVitamin A: 2920IUVitamin C: 0.7mgCalcium: 155mgIron: 0.2mg
Tried this recipe?Let me know how it was!
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Kristin is the creator and editor-in-chief of Live Simply. Kristin is married to her high school sweetheart, Dustin, and is the mom to two kids and two free-roam (litterbox-trained) bunnies, Leo and Estela. Kristin started Live Simply in 2013 to share her passion for real food and natural living.

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89 Comments

  1. 5 stars
    I had some leftover pumpkin puree and came across your recipe. It was delicous and so easy to bring together. The best pumpkin spice latte that I have ever had. So much better than the fake syrups at a coffee shop and healthier too. 🙂

    Reply

  2. 5 stars
    This recipe is soooo good! Thanks for sharing!
    I have a question though!
    I wanted to do a make ahead bigger batch of this to use for the next few days and was wondering if you think it will keep well?
    I work at a coffee shop that does not serve pumpkin spice (sad) and so I was thinking about taking it with me and hearing it in The pitcher with a steam wand, do you think that would work? Sorry this is so specific!!

    Reply

    1. Shelby,

      I’m so glad you love it—thank you so much for sharing! I think you could do this. I’m not sure if it would foam up, but I bet it would still be delicious!

      LS Team

      Reply

  6. Hey Kristin! Love your version of the PSL! Made it for many years!!
    I’m commenting because I LOVE that white pot! Where did you get it? Super cute!! 🙂

    Reply