Pumpkin spice latte season came early this year (if you know, you know!) in the UK, which is excellent for all those pumpkin spice coffee-obsessed out there, not so much for our bank accounts. Luckily, you can make a delicious pumpkin spice latte, iced pumpkin spice latte, and even a pumpkin spice Frappuccino at home in just a few minutes, at a fraction of the cost (and often calories and sugar (you can even go sugar-free), too)! Even better, making homemade pumpkin spice coffee, you can continue to drink it, even when your local Starbucks pumpkin spice “runs out” (happens every single year!) and still, feel like you’re in a coffee shop… In no time, you’ll be whipping up a decaf iced pumpkin spice latte with coconut milk, extra shots of “syrup,” and vegan whipped cream. Or whatever your personal order is! If anything, making any pumpkin spice coffee recipe at home is even more versatile: use the milk of your choice, coffee of your choice, and sugar or your choice. You get to use real pumpkin puree. And can even easily adapt this to a Keto pumpkin spice latte with a careful selection of milk and sweetener, and this healthy pumpkin spice latte is 100% natural, so there’s no artificial taste of neon orange color, like coffee-store versions, either!
Enjoy a Hot or Iced Pumpkin Spice Latte (or Frappe) in Minutes
Did I also mention that it’s so super simple to prepare the iced pumpkin spice latte version? And even a blended Frappuccino? So for those who aren’t “hot drink” people, I got you! I mean, I’m currently in Lebanon with temperatures of around 80ºF/26ºC – so I’m enjoying iced versions of all my faves right now (including iced matcha green tea lattes and regular iced lattes). And this iced pumpkin spice latte goes great with a serving of candied pumpkin too! Best of all, there’s no need to even get dressed before enjoying your morning brew of homemade pumpkin spiced latte. So, you get to save a mini fortune, enjoy all the ingredients you like, and save time on going out to the cafe. I’ve even included several ways to “prep” elements (or even the entire pumpkin spice coffee recipe) in advance – so you can enjoy days of homemade pumpkin spice latte/frappe drinks with minimal effort! Note, while this is technically a Starbucks copycat (in that their PSL inspired it), it isn’t meant to taste EXACTLY the same, thanks to the reduction of sugar and any artificial ingredients!
Pumpkin Spice Latte Ingredients
Milk: you can use the milk of your choice: dairy, lactose-free, or dairy-free (like coconut milk, oat milk, cashew milk, etc. for a delicious vegan pumpkin spice latte.). I recommend using 2%+ milk for the best results. Coffee: you’ll need brewed coffee for this recipe; traditionally espresso is used, but strong coffee will work too. Use ¼ cup of strong brewed coffee per shot of espresso. Use decaf if preferred. Pumpkin puree: you can use homemade pumpkin puree or canned (make sure to use plain pumpkin, not pumpkin pie filling). Sweetener: you can use a sugar syrup, maple syrup/honey, or even sugar-free option like erythritol/ stevia. Pumpkin Spice: I used homemade pumpkin pie spice blend – a popular blend of nutmeg, ginger, cinnamon, and cloves. You can also use storebought. Vanilla (optional): like coffee helps to enhance the flavor of chocolate, vanilla really helps bring all the flavors in the pumpkin spice latte together. However, it’s technically optional – but I definitely recommend not leaving it out. You can even increase the amount to taste closer to coffee-shop versions. Whipped cream (optional): for a dairy-free option, you can use whipped coconut cream. For more flavor, whip some cinnamon or pumpkin spice into the cream for extra flavor.
For the pumpkin spice Frappuccino, you’ll also need
Xanthan gum: this ingredient is necessary for the pumpkin spice Frappuccino (and any frappe). It helps to thicken and stabilize the mixture, stopping the drink from separating quickly. Plus, only around 1/4 tsp is needed per serving!
Optional Add-ins & Recipe Variations
Salt: just a teeny pinch of salt can help to enhance the flavors in this homemade pumpkin spiced latte. Pumpkin spice caramel: the simplest way to make this is by adding pumpkin spice to caramel sauce (I use homemade), to taste. This can then be drizzled over your homemade pumpkin spice coffee recipe of choice. Mocha pumpkin spice latte:aAdd around 2 teaspoons of unsweetened cocoa powder to you drink of choice. Adjust the amount to taste – you may also need more sweetener, too. Vegan pumpkin spice latte: use the dairy-free milk of your choice, plus whipped cream. Keto pumpkin spice latte: I recommend using unsweetened almond milk as the milk and erythritol or xylitol as your sweetener (adjust amount to taste). For a creamier version, add 1-2 Tbsp of full-fat (canned) coconut milk as well. Sugar-free pumpkin spice latte: similar to the above (using a sugar-free sweetener of your choice), but use whatever milk you’d like. Bulletproof pumpkin latte: add 1 tablespoon each of MCT oil (or coconut oil) and either unsalted butter or ghee. This only works for the non iced PSL.
How to Make Pumpkin Spice Latte
I’m sharing three ways to enjoy homemade pumpkin spice coffee: including a regular pumpkin spiced latte, pumpkin spice iced latte, and even a pumpkin spice Frappuccino.
Pumpkin Spice Latte
In a small saucepan, add the milk, pumpkin puree, pumpkin spice, sweetener, and vanilla. Mix and then heat up over medium heat, allowing it to simmer for a couple of minutes (don’t bring to a boil). Meanwhile, brew your coffee of choice (using an espresso machine, espresso pods, or simply strongly brewed coffee).
You can also heat it directly in your mug/cup in the microwave in 30-40-second increments until hot.
Once warmed, remove from the heat, and optionally froth with a handheld milk frother. Then, pour into a large latte glass (or mug).
If you don’t have a milk frother, you could use an immersion blender or regular blender (hold the lid down with tea towels as the steam could cause it to pop off) to pulse until frothy.
Next, pour the warm coffee into the glass and serve topped with a sprinkle of extra pumpkin pie spice on top and/or some whipped cream or dairy-free whipped coconut cream.
Iced Pumpkin Spice Latte
Combine the milk, pumpkin puree, pumpkin spice, sweetener, and vanilla in a small bowl and whisk to combine. Alternatively, add all the ingredients to a blender for a few seconds. This really helps to blend in the puree for super-smooth results. Then fill a latte glass with ice, the milk mixture, and the coffee – mix, and enjoy your iced pumpkin spice latte immediately before the ice melts!
Pumpkin Spice Frappuccino
When making any Frappuccino like Starbucks, you’ll need a stabilizer, which will stop the drink from separating. Xanthan gum is the regular option – you only need 1/4 tsp per serving of pumpkin spice coffee.
Add all of the ingredients (including xanthan gum) to a blender and blend until icy and slushy-like in consistency. Then allow it to sit for 30 seconds before serving (optionally with whipped cream) the pumpkin spice Frappuccino!
Recently, I’ve gotten used to making homemade versions of my coffeehouse favorites and loving them. So this homemade pumpkin spice coffee joins the ranks of homemade matcha lattes, regular green tea (with no bitterness!), and even coconut vanilla creme Frappuccinos.
How to Make Ahead & Store
To cut down on prep, there are several ways to prep these drinks in advance. You can prepare the pumpkin spice “syrup” mixture in advance: which is best for making a larger batch. Then, combine the pumpkin puree, sweetener, pumpkin spice, vanilla extract, and optionally xanthan gum in a small saucepan and mix. Allow to simmer for 30 seconds, then leave to cool. Store in the refrigerator for around a week or freeze in portions in an ice-cube tray for 1-2 months. To prepare the drink, add around 1 ½ Tbsp of the pumpkin spice syrup to the drink of your choice. You can also prepare the coffee in advance: (best when making iced pumpkin spice latte or frappe) – using regular or cold-brew coffee and storing it in the fridge for several days. Store: if you want to make a large batch of homemade pumpkin spice coffee to enjoy throughout the week, then you can prepare as much as preferred (using the method for Iced pumpkin spice latte, minus the ice) then store in the fridge for 4-5 days. When you feel like a drink, mix well (it can separate while sitting) and either add the ice OR reheat the mixture (on the stovetop or in the microwave). Use a milk frother before serving each time for the best results.
Recipe Notes and Top Tips
To intensify the pumpkin flavor: whether you’re using homemade or canned pumpkin, you can help to enhance its flavor by simmering and reducing it on the stovetop. Simply add it to a small saucepan and gently simmer over low heat until the mixture has reduced by around 1/3. Alternatively, you could add an extra tablespoon or so of pumpkin puree. Adjust the sweetness: one of the best things about making a homemade pumpkin spice latte drink, is that you can control the sugar content. So feel free to adjust it to personal taste. Using leftover pumpkin puree: whether you’ve made your own or used canned, after this hot/iced pumpkin spice latte recipe, you’re probably left with quite a bit of leftovers. You can easily use this in other recipes (like pumpkin pie or pumpkin soup). Hover, you could also freeze a portion for further pumpkin spice drinks. I like to use a measuring spoon to scoop tablespoon sized portions onto a parchment-lined tray. Then I freeze them till solid, then transfer to a reusable silicone bag and store for 3-4 months. That way it’s easy to thaw or could even be blended directly into the drink from frozen (for the iced/Frappuccino versions). Make sure your spices are fresh: the number one reason for people making any pumpkin spice coffee recipe and finding it lacking is due to old spices that have lost potency. So check best-before dates and make sure all the spices smell strong before using them. Adjust the amount of coffee: based on how strong you’d prefer it to be, you could use one or two shots of espresso per serving. Using pumpkin puree: since such a small amount if used per serving, some people prefer to leave it out entirely. Even though the leftovers are easily freezable (as written above), if you’d prefer to try the drink without the pumpkin, do so! It tastes delicious even without!
More Homemade Coffee-Shop Recipes
Healthy Blueberry Milkshake (Ube Blueberry Frappuccino) Strawberries and cream Frappuccino Easy Masala Chai (Indian Spiced Tea | Chai Latte) Pineapple skin tea (anti-inflammatory) Date seed latte (caffeine-free) Dalgona Latte (Whipped Coffee) Healing mushroom coffee (adaptogen coffee) Easy Bulletproof Coffee
If you try this pumpkin spice latte recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
