Print

Homemade Copycat Starbucks Pumpkin Spice Latte Recipe

pumpkin spice latte - featured image
Print Recipe

This homemade copycat Starbucks pumpkin spice latte is quick, easy, and made with simple ingredients like real pumpkin puree and warm spices. It’s a cozy, crowd-pleasing fall drink that’s better than the original.

Ingredients

Scale
  • 2 tablespoons pumpkin puree (100% pure, not pie filling)
  • 1 cup milk (240 ml; whole milk for creamiest, or oat/almond for dairy-free)
  • 1/2 cup strong brewed coffee or espresso (120 ml; 2 shots espresso or dark roast coffee)
  • 2 tablespoons granulated sugar (25 grams; adjust to taste, or use brown sugar)
  • 1 teaspoon pumpkin pie spice (store-bought or homemade blend below)
  • 1/2 teaspoon vanilla extract (pure vanilla extract preferred)
  • Whipped cream (for topping, optional)
  • Optional garnish: pumpkin pie spice or caramel sauce
  • For homemade pumpkin pie spice blend (makes about 2 tablespoons):
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice

Instructions

  1. Make the pumpkin base: In a small saucepan over medium heat, combine 2 tablespoons pumpkin puree, 1 cup milk, and 2 tablespoons sugar. Whisk continuously until warm and sugar dissolves (2-3 minutes). Do not let it boil.
  2. Add the spices: Whisk in 1 teaspoon pumpkin pie spice and 1/2 teaspoon vanilla extract. Continue whisking until smooth and fragrant. For ultra-smooth texture, transfer to a small blender and blitz for 10 seconds, then return to saucepan.
  3. Brew your coffee or espresso: While milk mixture heats, brew 1/2 cup strong coffee or pull 2 shots of espresso. Use a dark roast brewed stronger than usual.
  4. Combine: Pour hot coffee into a mug. Slowly pour warm pumpkin milk mixture over coffee. Stir gently to combine. Taste and adjust sweetness or spice if needed.
  5. Froth milk (optional): If using a milk frother, froth a few tablespoons of remaining milk and spoon on top for café-style foam.
  6. Top and serve: Add a generous dollop of whipped cream. Sprinkle with pumpkin pie spice or cinnamon. Serve immediately.

Notes

The pumpkin base can be made ahead and stored in the fridge for up to 3 days. For a dairy-free version, use oat milk and coconut whipped cream. For an iced version, cool the pumpkin base and combine with cold brew coffee over ice. To avoid lumps, blend the pumpkin with a splash of milk before heating or press through a fine-mesh sieve.

Nutrition

Keywords: pumpkin spice latte, copycat Starbucks, homemade latte, fall drink, pumpkin coffee, easy latte recipe

Find it online: https://clunkcook.com/homemade-copycat-starbucks-pumpkin-spice-latte-recipe/