The Starbucks-Style Pumpkin Spice Latte is one of my favorite cozy fall drinks. Creamy, sweet, infused with warming spices, and topped with a swirl of airy whipped cream, it’s a comforting little treat and a must-have on gray days, my go-to all winter long.
Homemade, it’s even better. You can adjust the spices, sweeten it to your liking, and choose a plant-based or classic milk. Ready in less than five minutes, this warm, enveloping drink is perfect for relaxing and warming up.
We can thank Starbucks for introducing us to this drink, but the homemade version is more economical and lets you enjoy every cup to the fullest. With just a few simple ingredients, you can recreate all the magic of the Pumpkin Spice Latte at home.
Table of Contents
What is Pumpkin Spice Latte?
The Pumpkin Spice Latte, often called PSL, is a seasonal favorite in the fall. If you’re used to Starbucks coffee shops, I think it’s rare not to know this drink. It’s their star beverage of the fall season.
It’s made with milk, coffee, and pumpkin puree, flavored with the iconic pumpkin pie spice, a blend of cinnamon, nutmeg, ginger, sometimes clove, and a pinch of black pepper. The flavors are reminiscent of a delicious pumpkin pie, with a touch of vanilla to soften it all, creating a warm, creamy drink perfect for cozying up.
To enhance the fall flavors, you can sweeten it with a little maple syrup.
Ingredients for a Homemade Pumpkin Spice Latte
NB: Find the printable recipe card at the end of the article.
250 ml / 8.5 fl oz milk: Choose whole, semi-skimmed, or a plant-based milk such as almond, oat, or soy.
2 tablespoons pumpkin puree (30 g / 1 oz ) : Essential for the authentic PSL flavor. Use homemade or canned pumpkin puree. I like to freeze it in ice cube trays with the portion for one glass, then use it straight from the freezer or defrost a few hours in advance.
1/2 teaspoon pumpkin pie spice : A blend of cinnamon, nutmeg, ginger, and sometimes cloves. Mix the following spices to make your own batch, which you can store for future drinks. Taste and adjust according to your preference.
Mix :
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 pinches ground cloves
- 1 pinch ground black pepper
2 teaspoons vanilla extract : Adds a touch of sweetness and balances the spices.
Coffee : 2 espressos or one very strong coffee (50 ml /1.7 fl oz)
2 tablespoons maple syrup : You can also use brown sugar, honey, or regular sugar to taste.
Whipped cream : The indulgent touch that creates the “cloud” on top. With or without, it’s delicious. You can use canned whipped cream.
Caramel : An optional finishing touch to elevate your Pumpkin Spice Latte. I like salted butter caramel, which adds a subtle hint of salt that enhances the flavors.
How to Make a Pumpkin Spice Latte?
1. In a saucepan, gently heat the milk with the pumpkin puree, pumpkin spice, and maple syrup, stirring until hot and infused.
Note: If you’re using granulated sugar or brown sugar, mix it first with the pumpkin puree and spices, then heat while stirring. Add the milk and finish heating, stirring constantly.
2. Remove from heat and add the vanilla extract. Lightly froth the milk with a milk frother or small whisk, if desired.
3. Pour the espresso or strong coffee into a tall glass, then add the infused milk and stir.
4. Top with a swirl of whipped cream and a drizzle of salted butter caramel.
5. Sprinkle with a pinch of leftover spices or cinnamon, if you like.
6. I decorated mine with a few cookies made from my easy pie dough, very crisp and lightly flaky.
If you love spiced hot drinks or are a loyal fan of Starbucks’ PSL, you’ll love this quick and easy homemade version.
Pumpkin Spice Latte variations
The Pumpkin Spice Latte can be customized in so many delicious ways. Here are a few ideas to help you tailor your drink to your taste or mood.
Pumpkin Spice Steamer (coffee free)
For those who don’t like coffee, simply replace it with a little more warm, spice-infused milk.
Iced Pumpkin Spice Latte (cold version)
Perfect for anyone who enjoys chilled drinks. Pour the cold coffee over ice, add the spiced milk and stir. Refreshing and delicious.
Pumpkin Spice Latte without pumpkin puree
If you don’t have pumpkin puree on hand and don’t feel like making it, just use a pumpkin spice latte flavored syrup instead. Monin syrup works perfectly.
Protein version
Add a scoop of vanilla whey protein to the warm milk and blend. It’s a great drink before or after a workout.
Mocha Pumpkin Spice Latte (chocolate version)
Add a spoonful of unsweetened cocoa powder or a drizzle of chocolate sauce. The combination of chocolate and pumpkin pie spice is irresistible for mocha lovers.
Pumpkin Spice Latte Starbucks-style recipe
INGREDIENTS
- 250 ml milk
- 2 tablespoons pumpkin puree 30 g / 1 oz
- 1/2 teaspoon pumpkin pie spice dose to taste- plus more for serving
- 2 teaspoons vanilla extract
- 2 espresso or strong coffee 50 ml / 1.7 fl oz
- 2 tablespoons maple syrup
Pumpkin Pie Spice Mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 pinches ground clove
- 1 pinch ground black pepper
For Topping
- Whipped cream optional for serving
- Salted butter caramel optional for serving
PREPARATION
- In a saucepan, gently heat the milk with the pumpkin puree, pumpkin spice, and maple syrup, stirring until hot and infused.
- Note: If you’re using granulated sugar or brown sugar, mix it first with the pumpkin puree and spices, then heat while stirring. Add the milk and finish heating, stirring constantly.
- Remove from heat and add the vanilla extract. Lightly froth the milk with a milk frother or small whisk, if desired.
- Pour the espresso or strong coffee into a tall glass, then add the infused milk and stir.
- Top with a swirl of whipped cream and a drizzle of salted butter caramel.
- Sprinkle with a pinch of leftover spices or cinnamon, if you like.
- I decorated mine with a few cookies made from my easy pie dough, very crisp and lightly flaky.
- If you love spiced hot drinks or are a loyal fan of Starbucks’ PSL, you’ll love this quick and easy homemade version.
Thank you for your visit and your comments. Tell me where you’re reading from. It really makes me happy to see my recipes travel around the world.