A homemade pumpkin spice latte is espresso topped with milk that has been warmed with pumpkin purée, pumpkin pie spice, a little sugar and vanilla, then frothed. It tastes richer and less sugary than most café versions, and it takes about 10 minutes. You can make it with an espresso machine, a moka pot or strong brewed coffee.
This recipe makes one 12 oz (350 ml) latte.
Ingredients
- 2 shots of espresso (about 60 ml), or 120 ml strong brewed coffee
- 240 ml (1 cup) milk, whole or barista oat milk
- 2 tablespoons pumpkin purée (not pumpkin pie filling)
- 1–2 tablespoons maple syrup or brown sugar, to taste
- ½ teaspoon pumpkin pie spice, plus extra for topping
- ½ teaspoon vanilla extract
- Optional: whipped cream
No pumpkin pie spice? Mix your own
Combine 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch each of ground cloves and allspice. Use ½ teaspoon of the mix per latte and store the rest in a jar.
How to make a homemade pumpkin spice latte
- Warm the pumpkin base. In a small saucepan over medium-low heat, whisk the pumpkin purée, sugar or maple syrup and pumpkin pie spice for about 1 minute until fragrant.
- Add the milk. Whisk in the milk and heat until steaming, about 60–65°C (140–149°F). Do not let it boil. Stir in the vanilla.
- Froth. Use a handheld frother for 20–30 seconds, pour into a French press and pump the plunger, or blend briefly for a foamy top. Strain through a fine sieve first if you want it silky smooth.
- Pull the espresso. Brew a double shot into a 12 oz mug, for example 18 g of coffee for 36 g of espresso in 25–30 seconds.
- Combine. Pour the pumpkin milk over the espresso, holding back the foam with a spoon, then spoon the foam on top.
- Top. Add whipped cream if you like and a pinch of pumpkin pie spice or cinnamon.
Steam wand method
If you have an espresso machine with a steam wand, you can steam the pumpkin milk directly. Whisk the purée, sugar and spice into cold milk in your pitcher, then steam as usual. Purée makes the milk heavier, so stretch it a little longer than for a normal latte and expect less latte art. Clean the wand immediately, since spice and pumpkin can clog the tip. See our guide on how to steam milk for technique.
No steam wand? A frother works well. Compare options in our list of the best milk frothers for lattes at home, or use one of the methods in how to froth milk without a steam wand.
Make-ahead pumpkin spice syrup
If you drink these often, make a syrup to save time.
- Add 240 ml water, 150 g sugar (or half brown sugar), 80 g pumpkin purée and 2 teaspoons pumpkin pie spice to a saucepan.
- Simmer gently for 8–10 minutes, stirring often.
- Remove from heat, stir in 1 teaspoon vanilla and let it cool.
- Strain through a fine sieve or cheesecloth for a smoother syrup.
- Store in a jar in the fridge for up to 1 week.
Use 2–3 tablespoons per 12 oz latte, added to the cup before the espresso.
Make a batch for guests
For four lattes, multiply the milk mixture by four (about 1 liter of milk, ½ cup of purée, 4–8 tablespoons of sweetener and 2 teaspoons of spice) and keep it warm on low heat. Pull two shots per guest or brew a strong pot of coffee, then froth each portion just before serving so the foam stays fresh.
Variations
- Iced pumpkin spice latte: stir 2–3 tablespoons of syrup into cold milk, pour over ice and top with a double shot. Add cold foam for a café-style finish.
- Dairy-free: use barista oat milk, which pairs well with pumpkin and froths easily.
- Lighter version: cut the sugar to 2 teaspoons and add an extra pinch of cinnamon.
- Decaf: use decaf espresso for an evening treat.
- Chai twist: replace half the milk with strong brewed chai.
For more seasonal and classic ideas, browse our espresso drink recipes.
Why homemade beats the café version
Making it yourself lets you control sweetness, use real pumpkin and choose your milk. Many café versions use a pre-made sauce that is mostly sugar. At home you can start with a little sweetener, taste, and adjust. It also costs far less per cup.
Tips for the best flavor
- Use real pumpkin purée. It adds body and a gentle earthy flavor. Pumpkin pie filling already contains sugar and spice and can make the drink too sweet.
- Toast the spices. Warming the spices with the purée before adding milk brings out their aroma.
- Pick a medium or dark roast. Chocolatey, nutty espresso stands up to spices better than bright light roasts.
- Do not boil the milk. Boiling makes it taste flat and can cause the purée to separate.
FAQ
Does a pumpkin spice latte have real pumpkin?
Café versions vary. This homemade recipe uses real pumpkin purée for flavor and body.
Can I make a pumpkin spice latte without espresso?
Yes. Use 120 ml of strong brewed coffee, moka pot coffee or a concentrated AeroPress brew instead of two shots.
How much caffeine is in a homemade pumpkin spice latte?
With a double shot, roughly 125 mg, based on about 63 mg per shot of espresso. Use decaf or a single shot for less.
How long does pumpkin spice syrup last?
About 1 week in a sealed jar in the fridge. Because it contains pumpkin, it spoils faster than plain sugar syrup.
Can I freeze leftover pumpkin purée?
Yes. Freeze it in ice cube trays, then store the cubes in a bag. Each cube is roughly 2 tablespoons, perfect for one latte.