When fall arrives, I crave cozy, comforting drinks—and nothing hits the spot quite like a homemade pumpkin spice latte. This version is rich, creamy, perfectly spiced, and uses real pumpkin puree for an authentic flavor. It’s easy to make, comes together in under 10 minutes, and tastes even better than the store-bought version.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between pumpkin, spice, and coffee. It’s a warm, inviting drink that makes my kitchen smell like fall. I also appreciate how customizable it is—I can make it dairy-free, adjust the sweetness, and even enjoy it iced if I’m in the mood. And since I use real pumpkin, it feels more wholesome and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup strong hot coffee or 2 shots of espresso

• 2 cups milk of choice, dairy or non-dairy

• 2 tablespoons pumpkin puree, or more to taste

• 1 tablespoon sugar or maple syrup, or more to taste

• 1 tablespoon vanilla extract

• 1/2 teaspoon pumpkin pie spice, plus more for serving

• Whipped cream, optional for serving

Directions

1. I start by adding milk, pumpkin puree, and sugar to a saucepan over medium heat. I warm it slowly until hot, making sure it doesn’t boil.

2. Then I remove it from the heat and whisk in the vanilla, pumpkin pie spice, and coffee or espresso. I always taste it at this point and adjust the sweetness or spices if needed.

3. I divide the latte between two mugs.

4. For the perfect finishing touch, I top it with a spoonful of whipped cream and a sprinkle of pumpkin pie spice.

Servings and timing

This recipe makes 2 drinks. Each serving takes just 5 minutes to prep and 5 minutes to cook, for a total time of 10 minutes. It’s ideal for a cozy morning or as an afternoon pick-me-up.

Variations

• Stronger pumpkin flavor: I like to cook down extra pumpkin puree to intensify the flavor. Simmering it in a pan until it reduces makes the drink even richer.

• Pumpkin butter: When I want more sweetness and depth, I use pumpkin butter instead of puree. It adds a great punch of flavor.

• Iced version: I let the coffee and milk cool, then pour everything over ice for a refreshing iced pumpkin latte.

• Different sweeteners: I sometimes swap sugar for maple syrup or brown sugar depending on my mood.

• Non-dairy options: Oat milk, almond milk, and coconut milk all work beautifully in this latte.

Storage/Reheating

If I have leftovers, I store the mixture (before adding whipped cream) in an airtight container in the refrigerator for up to 2 days. When I want to reheat it, I warm it gently on the stovetop over low heat, whisking occasionally until hot. I avoid boiling it to keep the milk smooth.

FAQs

How can I make this latte dairy-free?

I use oat milk, almond milk, or coconut milk when I want a dairy-free version. They all froth nicely and taste great with pumpkin and spice.

Can I use cold brew coffee?

Yes, I often use cold brew when I’m in the mood for an iced version. I skip heating the milk and mix everything cold, then serve it over ice.

What if I don’t have pumpkin pie spice?

I mix a simple blend using cinnamon, nutmeg, ginger, and cloves. It’s easy to make and tastes just like the store-bought version.

Can I make this latte in advance?

Yes, I prepare the pumpkin-milk mixture ahead and store it in the fridge. Then I reheat and add fresh espresso or coffee when I’m ready to drink it.

Is canned pumpkin the same as pumpkin pie filling?

No, they’re different. I always use pure pumpkin puree—not pumpkin pie filling, which has added sugar and spices.

Conclusion

This homemade pumpkin spice latte is one of my favorite fall treats. It’s quick, comforting, and far better than anything I’ve ever ordered at a coffee shop. With just a few pantry staples, I get to enjoy the flavors of the season anytime I like—warm or iced. Once I tried it, I never looked back.