Easy Pumpkin Spice Latte

If you are anything like me, you find it almost impossible to pass Starbucks at this time of year.  You know what I mean, right?  It’s the fall weather, the leaves are changing, the stores are selling holiday items and your favorite Latte Stand is advertising Pumpkin Spice Latte’s – $5 Today Only.  Yep, five buckaroo’s for one little drink, and that’s if you’re being good and only get the medium sized one.  Well, today I’m going to show you just how easy and quick it is to make your own at home.  You don’t even need a fancy shmancy espresso maker.  Yes, really.

Here’s the ingredients: strong coffee (brewed in the coffee maker or espresso machine), milk, pumpkin puree from a can, sugar, vanilla, pumpkin pie spice and some whipped cream on top!  You can even make the milk mixture ahead, pop it in the fridge in a sealed container and have it on hand for a quick latte in the morning.

Imagine how much money you’ll save not going to the latte stand every day?

You can thank me later.

My address is below to send thank you notes.

Easy Pumpkin Spice Latte

2 cups milk (any % you choose)
4 tablespoons canned pumpkin puree
2 tablespoons white sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup strong coffee or espresso
canned whipped cream

1 Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small sauce pan over medium-high heat. Bring almost to a boil.  Remove from heat and add to a blender.  Blend on high until the milk begins to froth, about 2 minutes.  Divide milk mixture between two mugs.  Add the coffee slowly down the side so you don’t disturb the milk froth, add a squirt of whipped cream and a pinch more of the pumpkin pie spice and enjoy.

NOTE:  Alternatively, you could add the milk mixture to a 2 cup Pyrex measure and heat in the microwave to the desired temperature.

Make 2 – 10 ounce latte’s


  1. Happy fall to you! A great way to get in the season and a perfect way to start my little Christmas cookie making gathering this Friday. A little caffeine and a little spice, I saw your photo on pinterst and had to stop by and say hello. Looking forward to keeping in touch. Take Care, BAM

  2. I tried a concoction using 1 can (small) pumpkin puree, 1 can sweetened condensed milk, and a little milk to thin, plus spices. Concentrated creamer to keep in mason jar in fridge. No boiling, blending, nor whipping needed, just a really good stir to incorporate.

  3. It smelled great when I made it but turned out horribly. I’m not sure what I did wrong but I will definitely be splurging this morning and driving to Starbucks.

    1. Sorry it didn’t work for you. Here’s a tip for success. Make sure you don’t use too high of heat otherwise the pumpkin gets thick and not very pleasant to drink. I happen to heart Starbucks PSLs too. Again sorry it didn’t workout. On a good note: Yay Fall!!!

  4. I was just about to say “I think I love you” and someone beat me to it! lol I do, though, because this looks and sound pads amazing. I love making my own coffee drinks at home and this will save me some dough. Thank you!

  5. So, I have this small problem when I cook, things just seem to go wrong. Ha! Smelled great and probably would have tasted great too if part of the cover of the blender didn’t fall in as I was blending… Ruined blender and ruined coffee. But it did smell amazing and once I get a new blender, I will definitely try again. Thanks!

    1. Awww..I’m so sorry for your blender. You can also just whisk the milk mixture in the pot and get similar results. I don’t bother using the blender anymore to make mine. Too many extra dishes and it takes that much longer before I can drink the deliciousness. 🙂 Thanks for commenting.

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  7. Thanks a ton for sharing this!!!!! I actually replaced milk with some eggnog and it tasted great to me! I am a coffee nut and this will definitely slow me down from those $5 lattes. 😉

  8. Thank you! I look forward to fall and that first whiff then sip of a venti PSL from Starbucks every year…I cannot tell you how much I spend on PSL each fall but i’m sure, if I added it up, I would be in total shock! lol Thank you, I will try this tomorrow 🙂

  9. I think I love you. Seriously.
    This is the start of my fourth year here in the UK, and they finally brought over my beloved PSL. But. The nearest Starbucks is a winding 18 mile drive.
    And when I “popped in” last Monday (one week after launch) they were already out of PSL syrup.

    I stock up on canned pumpkin every trip home (we love pumpkin) so I’m going to spurge on a can and try this today. Thank you!

  10. I was wondering if you knew how to tweak this to have the creme-based version? A year ago I was directed by my doctors (and everyone around me) to stop drinking coffee due to it triggering my migraines. But I am in LOVE with the Pumpkin Spice Lattes

  11. Word to the wise…you may want to separate the milk mixture in half before putting it in the blender. I put it all in, held the top down, turned it on and it exploded HOT milk all over my kitchen! Tasted GREAT once I got the kitchen cleaned up 😉

  12. I am going to try this using Splenda instead of sugar. I sure wish they had a skinny version of this drink at Starbucks. I bought one the other day that was so sweet it made my teeth hurt.

  13. Thank you for this fabulous recipe. I do love my Pumpkin Spice Latte each morning. Instead of milk, I use 2 cups of Land o Lakes Fat Free 1/2 & 1/2. I usually only like whole milk in my coffee, but with the spices, you really can’t tell. I also strain the mixture after removing from heat. It truly is delish!

  14. i haven’t tried it yet, but yes: THANK YOU!!! this looks doable, and i normally only go to Starbucks about three times a year: once in summer for a Frappacino, and a couple times each fall the the Pumpkin Latte, so thank you, thank you, thank you!!! i don’t like most flavored coffees, but love the pumpkin one! <3

    1. I REALLY appreciate you posting this recipe. And might I add…Even those Pumpkin Spice Latte creamers you buy at the store are soooo dang SWEET, that its like god, I mind as well of poured a cup of sugar in my coffee! With this recipe I you can alter it to how sweet you want it 🙂

      1. Glad you like it Nicole. It’s a staple in the fall around our house. In fact, I was just sitting in my office thinking that NOW would be a good time to go make one. 🙂 Enjoy!! ~Heather

  15. To have the milk mixture on hand, I assume you’d refrigerate after heating it? And then blend it when you’re ready? Or can you blend it and then refrigerate?

  16. I have made this recipe several times now and also doubted the amount of vanilla, but trust me, it’s perfect as is. I do have to add a bit more sugar for my tastes, but I have a sweet tooth. Excellent recipe!

  17. This sounds so delicious! I never buy Starbucks because of how caloric the drinks actually are. But, your version sounds like a much healthier version–definitely worth trying! I wonder if it’s equally good with almond milk?

  18. I’ve never tried a Starbuck’s Pumpkin Latte. I’ve been afraid to slide off that slippery slope into Pumpkin Latte Craving Land. Your version does look mighty tempting, though! 😉

  19. “My address is below to send thank you notes.” Funny,hehe.:-D Thanks for sharing the recipe,this sounds very nice.Since canned pumpkin puree is not so readily available here,I might make my own when trying this recipe…And those red mugs are beautiful!

  20. I’m in heaven just looking at it. And not to mention how much I may save via the pocket book, the calorie content, I am sure, is lower than SBux, too. {total run on sentence, I know}

    Can’t wait to try this.

    And congrats on Scoring Date night. 😉

  21. Yea, I am one of those that can’t wait for SBs to roll out the pumpkin latte every fall. THANK YOU for re-creating it. I have some pumpkin in the freezer I am thawing out now! (Also, glad to have found your blog–looks interesting.)

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