Name: Pumpkin Spice Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup milk (dairy or non-dairy); 2 tablespoons pumpkin purée (not pumpkin pie filling); 1–2 tablespoons sugar or maple syrup (adjust to taste); 1/2 teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves); 1/2 teaspoon vanilla extract; 1/2 cup strong brewed coffee or 1–2 shots espresso; Whipped cream (optional, for topping); Extra pumpkin spice or cinnamon (for garnish)

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Pumpkin Spice Latte is my favorite cozy drink when the weather cools down and I’m craving something warm, spiced, and a little sweet. It’s creamy, comforting, and full of autumn flavor—like fall in a cup. Best of all, I make it at home with real ingredients, no coffee shop needed.

Why You’ll Love This Recipe

I love this recipe because it’s easy, quick, and customizable. I control the sweetness, the spices, and the coffee strength to make it exactly how I like it. It’s perfect for slow mornings, cozy afternoons, or whenever I want to treat myself with something seasonal and soothing. Pumpkin Spice Latte

Ingredients

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

Milk (any kind—dairy or non-dairy)
Pumpkin purée (not pumpkin pie filling)
Sugar or maple syrup
Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
Vanilla extract
Strong brewed coffee or espresso
Whipped cream (optional, for topping)
Extra pumpkin spice or cinnamon (for garnish)

Directions

In a small saucepan over medium heat, I whisk together the milk, pumpkin purée, sugar, and pumpkin spice until steaming and well combined.
I remove it from the heat and stir in the vanilla extract.
I pour the mixture into a blender and blend for about 20 seconds until frothy (or I use a milk frother or whisk vigorously).
I pour the hot coffee or espresso into a mug, then add the pumpkin milk mixture on top.
I finish it off with a swirl of whipped cream and a pinch of pumpkin spice, if I want an extra treat.

Servings and timing

This recipe makes 1 large or 2 small lattes.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

I use oat milk or almond milk for a dairy-free version.
I add a shot of vanilla or caramel syrup for a flavor boost.
I make it iced by blending everything and serving it over ice instead of heating.
I add an extra shot of espresso for a stronger coffee kick.

storage/reheating

I store any extra pumpkin milk mixture in the fridge for up to 3 days. To reheat, I warm it gently on the stove or microwave, then froth it again before adding to coffee. Pumpkin Spice Latte

FAQs

Can I use canned pumpkin pie filling?

No, I always use plain pumpkin purée—pie filling is already sweetened and spiced.

Do I need an espresso machine?

Not at all. I use strong brewed coffee, instant espresso, or whatever I have on hand.

Can I make this sugar-free?

Yes, I sweeten it with a sugar-free syrup, stevia, or skip the sweetener entirely.

How do I make it extra frothy?

Blending it or using a milk frother gives me that café-style foam on top.

Is it very pumpkin-heavy?

It’s nicely balanced—I use just enough pumpkin to give flavor without overwhelming the coffee.

Conclusion

Pumpkin Spice Latte is one of those feel-good recipes I love returning to every fall. It’s warm, cozy, and easy to make exactly how I like it. Whether I’m curled up on the couch or taking it to-go, it’s the perfect seasonal sip that always puts me in an autumn mood.