Homemade Pumpkin Spiced Latte

Being a food blogger is a fun, rewarding and delicious job.  We rarely eat the same meal twice around our house.  With that said, there are those rare recipes that you just can’t help but make over and over again.  Well, this Pumpkin Spiced Latte is just that (here’s the original post).  It’s so easy and doesn’t require starting your car and driving across town to the green colored coffee stand – where you will no doubt, drop $5 or more for a latte.

I made this recipe last Fall and it has since become my highest viewed post ever.  People pin it like crazy every day!  I didn’t want to change up a good thing too much, but I have updated the recipe a tad.

Here’s the ingredients: strong coffee (brewed in the coffee maker, French press or espresso machine), milk (any %), pumpkin puree from a can, sugar or sugar substitute  vanilla extract, 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.

This is what the original photo looked like.  Aside from my most amazing (and totally unavailable anywhere on the interwebs) red mugs, it’s not the best photo.  Coffee…as it turns out, is one of the hardest things to photograph.  If it had a tongue, it would be sticking out right now saying “neener neener, you’ll never take a good photo of me”.   I hope you enjoy this oldie but goodie.

Homemade Pumpkin Spiced Latte

Yield: Make 2 – 10 ounce latte’s


  • 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, stirring constantly - if you allow it to boil it will get thick (yuck). Whisk the mixture until it starts to froth, about 1 minute. 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: Keep a spoon on hand, because of the thick nature of pumpkin puree, you will want to stir the latte occasionally to keep it from getting thick at the bottom of your mug.

Another Note: To get a good thick froth, you can add COLD pumpkin mixture to a large glass mason jar. Cap and shake vigorously. When you have a good froth, REMOVE CAP and microwave the milk mixture to desired temperature. Never leave the cap on and do not shake a capped jar with hot liquid or you will get injured.




  • Reply
    September 25, 2014 at 7:30 am

    Should the vanilla extract portion actually be in tablespoons? That seems like quite a bit.

  • Reply
    Homemade Pumpkin Spice Latte that is low calorie and sugar free.hiitsjen.com
    November 27, 2013 at 3:03 pm

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    Tommy Llanes
    November 19, 2013 at 2:19 pm

    If websites were Gods and Goddesses during the Iron Age, this website would be Zeus.

  • Reply
    November 18, 2013 at 10:16 am

    Thank you so much, this is delicious! 🙂

  • Reply
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    November 16, 2013 at 10:46 am

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    […] You can find this recipe here. […]

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    […] frantically searching the internet for a recipe, I came across Heather’s latte and knew I needed to make one for us. You know, you work quickly when your child only takes one […]

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  • Reply
    October 28, 2013 at 3:08 pm

    I’ve started just adding a little pumpkin pie spice mix to my french press in the morning. Super lazy, super delicious and 0 calories!

  • Reply
    October 12, 2013 at 7:51 pm

    I just made this with almond milk and lakanto!!! Pretty durn good!! Especially given that using those two ingrediants instead brought 1 cup down from 180 cal to 40!! —(Minus the whip cream on both) 🙂

    • Reply
      October 13, 2013 at 9:07 am

      WHAT? Oh my – that just made my Sunday!! Definitely going to give it a shot with almond milk. Thanks for the comment. Happy Sunday!

  • Reply
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  • Reply
    October 9, 2013 at 10:44 am

    Am I the only one who thought the vanilla was way overpowering?? I was so looking forward to this recipe this morning, but I’m sorry, but it is not good! I followed the recipe exactly. Tastes like vanilla extract, not in a good way. What did I do wrong?

    • Reply
      October 10, 2013 at 2:53 pm

      Oh no, you’re the only person who’s mentioned this Emily. Maybe the type of vanilla? Not sure what went wrong, but I’m sorry it wasn’t a success for you. Maybe try again with half the vanilla? Thanks for sharing your comment.

    • Reply
      Rebecca Moose
      October 10, 2013 at 5:54 pm

      I made it with two teaspoons. Actually last time I made my espresso with mostly espresso but put a small scoop of vanilla coffee instead of extract. It was yummy.

  • Reply
    September 30, 2013 at 2:36 pm

    Although I’m a huge fan of pumpkin, in my 42 years I’ve never tried a pumpkin spiced latte, until just now! Just whipped up a cup using Almond Milk, and it was soooooooo good!!! So glad I came across your recipe!

  • Reply
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  • Reply
    Angela Westra
    September 30, 2013 at 8:50 am

    Do you think this would work with Soy Milk too?

    • Reply
      September 30, 2013 at 10:55 am

      Hi Angela, I am not very familiar with using soy milk in coffee drinks, so I am unsure how it will froth. Here’s an article on how to do it though: http://www.ehow.com/facts_7493934_can-froth-soy-milk.html Let me know how it works out!

      • Reply
        Angela Westra
        September 30, 2013 at 11:58 am

        Thanks I will let you know-I’m gonna try it out tonight!

        • Reply
          Angela Westra
          October 1, 2013 at 6:16 am

          Milk was way better. The soy milk definitely doesn’t froth as much and I even shook it. My friend who loves Starbucks (and usually gets the Pumpkin Spice Latte made with soymilk), thought it was great though!

  • Reply
    Rebecca Williams
    September 28, 2013 at 6:33 pm

    I had been dreaming of this and went to the store before reading the recipe. Will there be a huge difference is I use Libby’s pumpkin?

    • Reply
      September 28, 2013 at 6:53 pm

      Libby’s works just fine. Any canned pumpkin purée. Enjoy!!!

  • Reply
    September 22, 2013 at 8:49 am

    You just made my morning. That. Was. Awesome!!!!

  • Reply
    Becca from ItsYummi.com
    September 17, 2013 at 2:10 pm

    My depths of love for this recipe are ALMOST as deep as the depth of my love for YOUUUUU <3

  • Reply
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  • Reply
    Sylvie @ Gourmande in the Kitchen
    November 7, 2012 at 11:30 pm

    I can see why it’s a popular post, you are certainly giving Starbucks a run for their money with this one. Homemade always wins out!

    • Reply
      November 8, 2012 at 8:51 am

      I agree Sylvie. Homemade is always best. And adding real pumpkin puree and not the flavored stuff makes it even more decadent. Thanks for stopping by!! xo!

  • Reply
    addie | culicurious
    November 4, 2012 at 10:02 am

    This sounds so tasty 🙂 Definitely going to be making this!

  • Reply
    Alysha @Shesontherun
    November 2, 2012 at 12:18 pm

    I would love to curl up on the couch with this and an US Weekly 🙂

    • Reply
      November 2, 2012 at 4:30 pm

      HA! Sounds like a perfect Sunday morning to me! 🙂

  • Reply
    Farmgirl Gourmet Pumpkin Pie Spice - Farmgirl Gourmet
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  • Reply
    Matt mmWine Horbund
    November 1, 2012 at 6:10 pm

    As always, your work is incredible. This looks delicious, easy to make, and of course, a lot more budget friendly. It leaves more money for wine!

    • Reply
      November 1, 2012 at 8:35 pm

      HA Matt…I like the way you think! 🙂 Mmmmm WINE.

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