Save money and calories by making your own Pumpkin Spice Latte at home in 5 minutes or less! Use espresso, strong coffee, or keep it caffeine-free for a festive, kid-friendly drink.
This week I got the chance to welcome October the proper way – with a homemade Pumpkin Spice Latte – WHEE!! Guys, this drink turned out so insanely delicious that I scrapped my plans for the post I was going to share today to quickly photograph this one for ya. Do not wait another minute to try this yummy, fall treat.
Easy Pumpkin Spice Lattes Are:
- EASY. We’re talking 6 fridge and pantry staple ingredients – pumpkin puree, pumpkin pie spice, sugar, milk (any kind,) vanilla, and coffee or espresso – combined to make a cozy, homemade drink in less than 5 minutes.
- Customizable. Don’t have an espresso machine? No problem. Use strongly-brewed coffee instead, which, spoiler alert: I might like better than the espresso version!
- Cheap. Think spending $5-7 on a coffee shop’s PSL sounds insane? That’s because IT IS!
- Low(er) in sugar. I did some calculating – a short, nonfat, no whip Pumpkin Spice Latte from Starbucks has 24 grams of sugar. That’s crazy and not just because nobody orders a short, nonfat, no whip PSL from Starbucks, right? The at-home version has less than 13 grams of sugar.
- Kid-friendly. If your child wants in on a little pumpkin spice action like Mom and Dad, give it to him or her with this warm drink made without espresso or coffee. Lincoln went bananas for it and has asked for a mug every single day since Friday!
Honestly I can’t tell you the last time I had a pumpkin spice latte from a coffee shop – for one they can’t guarantee they’re gluten-free, two I get annoyed that they’re only available for a limited time (I have no idea why this irritates me,) and three they just don’t taste very good in my opinion. Way too artificial and sickly sweet, plus there’s zero pumpkin involved.
Take it from me, spend 5 minutes on this lightly sweetened, creamy, pumpkin spice – pumpkin containing! – latte on a cool and crisp fall morning and you’ll never go back!
How to Make Homemade Pumpkin Spice Lattes:
Start by adding 2 Tablespoons pumpkin puree (not pumpkin pie filling which is already sweetened and spiced,) with a slightly heaping 1/4 teaspoon pumpkin pie spice in a small saucepan over medium heat. Stir and cook until the mixture is very fragrant, 30 seconds to 1 minute.
Next add 1 Tablespoon sugar (or more or less) then stir until smooth and bubbly, another 30 seconds.
Slowly pour in 1 cup milk (I used unsweetened almond milk but use whatever you’ve got on hand,) while whisking then add 1-1/2 teaspoons vanilla and stir until the mixture is hot, 2-3 minutes, being careful not to let it boil.
Last step is to pour the mixture through a fine mesh sieve/strainer to remove any thicker pieces of pumpkin and chalky spices. This step is optional but takes like, 5 seconds to do, and makes for such a creamy and velvety drink. Totally worth it!
Onto the caffeine portion. You’ve got 3 options:
- 1 shot espresso (love my Nespresso!)
- 1/4 cup strongly brewed coffee (I use the “strong” brew option on my Keurig.)
- Serve as is – great for kids.
Like I said, Lincoln loooooooved this homemade Pumpkin Spice Latte sans caffeine. He took a couple sips then sat back and said, “Ahhh, a warm hot chocolate in my special chair.” Sure!
Last step, which is optional but especially good for a weekend treat, top with a dollop of regular or coconut whipped cream, sprinkle with a bit more pumpkin pie spice, garnish with a cinnamon stick, and start sipping. I hope you LOVE this super simple, seriously delicious, fall-spiced treat!!
Garlic Herb Butter Pasta with Easy Roasted Shrimp
Two Cute and Creepy Halloween TreatsEasy Pumpkin Spice Latte, 3 Ways
Description
Save money and calories by making your own Pumpkin Spice Latte at home in 5 minutes or less! Use espresso, strong coffee, or keep it caffeine-free for a festive, kid-friendly drink.
Ingredients
- 2 Tablespoons pumpkin puree (not pumpkin pie filling)
- slightly rounded 1/4 teaspoon pumpkin pie spice
- 1 Tablespoon sugar (or more or less)
- 1 cup milk, any kind (I used unsweetened almond milk)
- 1-1/2 teaspoons vanilla
- 1 shot espresso OR 1/4 cup strongly brewed coffee
- whipped cream or coconut cream for topping, optional
Directions
- Add pumpkin puree and pumpkin pie spice to a small saucepan over medium high heat. Stir with a spatula until very fragrant and bubbly, 30 seconds - 1 minute, then add sugar and stir until smooth and bubbly, another 30 seconds. Whisk in milk then add vanilla and stir until drink is hot, 2-3 minutes.
- Brew espresso or coffee into a mug (or omit to keep this kid-friendly) then strain milk mixture into the mug and serve. The straining step is optional but it catches any larger pieces of pumpkin and any chalky spices.
Notes
Adapted from TheKitchn.com
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Do you think I could use black tea, instead of coffee? Thanks!
For sure – that sounds really good!
The tea is a brilliant idea! I don’t like coffee and have been using a Food Network recipe as a steamer for years. I’m a heavy tea drinker and it never even occurred me to use it instead!
Hahaha…I saw you tease this on Instagram and was BEYOND excited to see the recipe pop up this morning??. Thank you!!
You bet, Donna, I hope you love it! :)
This looks delicious! I’m sitting here eating a pumpkin custard for breakfast and trying to figure out what to do with the remaining half can of pumpkin in my fridge. This may be my answer!
Oooo that sounds really good – especially for breakfast! :)
This looks so easy!!! I can’t wait to try this!
My wife is a fan of all things pumpkin spice, but not coffee. She used to buy the PS creamer, but quit because it isn’t a healthy option. I’m sending her this recipe, which I’m sure she’ll use in her oatmeal and to make a PS steamer.
Enjoying a steamer as we speak – it is awesome!!
Any thoughts/suggestions for prepping ahead of time?? I’d love to make a quadruple sized batch of the pumpkin on the weekends then add to freshly brewed coffee each morning.
You could definitely make a big batch of the milk/pumpkin mixture at the beginning of the week then reheat and add to coffee/espresso during the week – or have it iced!
[…] or something but…whatever. My mom is obsessed with this Midwestern blog and she just sent me a simple recipe for making your own pumpkin spice latte, something I think I am going to try this week! I am a lover of all types of coffee but when this […]
Bahaha! Lincoln’s comment & his little thumbs up is cracking me up!
He was cracking me up – such a funny and random thing to say!! ;)
Yum! Thanks for sharing this recipe! I love pumpkin spice and will pin this so I can try it!
This looks awesome, thanks! Can’t wait to try it! (PS. Love your name!) :)
Omg yum!! I cannot wait to try this.
Love this! I’ve been getting one pump of pumpkin spice in my otherwise unsweetened iced coffee when out & about, simply because it’s available. But I love this at home option for my hot coffee in the morning!
Hi:
I am going to try pumpkin pie mix. Already sweetened snd spiced seems to save two steps!
How funny – we were at the KC IKEA this weekend, too! It is shockingly toddler friendly; both my boys love it and often ask to go there (twist my arm!).
HA! Seriously – I can’t even imagine the damage I could regularly do if IKEA was in town!
so so fun finally meeting in person…and in the middle of such a fun store! :) i tried homemade pumpkin spice lattes awhile back using a crockpot – this is inspiration to experiment again!! sounds so yummy right now!
Do you think it would be safe to make a large batch of the pumpkin spice mixture and keep in the fridge for a few days to heat up with the milk and/or coffee? It would be so much more convenient to keep the pumpkin mix in the fridge for busy mornings.
Absolutely – or to enjoy iced!
Just curious – is there a reason you couldn’t use pumpkin pie filling and then eliminate the pumpkin pie spice and the sugar?
You could definitely give that a go! I use regular pumpkin because it’s easier to use the leftovers in different dishes including savory ones.
I LOVE pumpkin and anything with it! During high school I loved PSLS, but haven’t drank it since then due to the tons of sugar and artificial flavour. Can’t wait to try a homemade version made with wholesome, natural ingredients, and lots of pumpkin purée and spice! Lol, Lincoln is adorable!! ;_D When is your due date for Baby Boy #2 ?
I can’t with the PSL, but I’ll try this! Also, my standard Starbucks order is a tall, nonfat iced peppermint mocha, no whip. Kid you not. Aaand it still has 3000 grams of sugar. Good treat every once aND a while though.
Thanks for saving me lots of money! I have a 12 year old daughter that could go to Sbux 4 times a day (well… so could I). Have you tried making a bigger batch of the pumpkin/ milk mixture to keep in fridge and warm in microwave as needed?
Yep, you can totally do that – I’d just make sure to definitely strain before storing with the larger amount of pumpkin and spices!
Can I just say, these PSL’s are delicious! I’m about to make one for the second time this week! Thanks for sharing!
Oh I’m so glad to hear it, Heather! Thanks so much for the great feedback!
Made this yesterday morning – oh my goodness! It tasted so perfectly pumpkiny and indulgent, I could hardly believe I’d made it myself! It was even more enjoyable than a PSL from a coffee shop because I knew exactly what was in it. Thanks for another great recipe Kristin! (PS for those who care, I used 3/4 cup whole milk and maple syrup instead of sugar)
I’m so glad you loved it, Danielle!! I think the whole milk would make it even better – YUM!
Way #4 in your Oatmeal! Yum!
YES – delicious!
Made this last night and love it!!! PS— where did you get Lincoln’s cup? PPS— thinking of you all as you wait to meet baby #2!
So glad to hear, Melissa, and thank you so much! The cup was actually sent to me in a random bloggers package a couple years ago, but it’s Thermos brand. I think they sell them at Target!
This recipe is so yummy. I added chai instead of coffee or espresso and it was delicious. So much better than any coffee house. I won’t be buying it again. It’s so easy and so worth making it yourself.
Oh that sounds awesome, Amy. I’m so glad you loved it!!
Thank you for the recipe. I’m thinking what to do with the pumpkins my mother brought me :D Making a drink with them is somethings I have never thought about. Looks so delicious.
I make this at least once a week – so delicious!
Love it, Patti!! Thanks so much for the feedback!
Hi there Kristin! Excited to try this recipe. Is it pretty straight forward if I wanted to double or triple the servings?
You bet – it should turn out just the same! :)
Is there anyway to make it with out the pumpkin puree?
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YAY!!! I knew when I saw this yesterday that it would be a wonderful post-morning sports drink today. It is so yummy!! I replaced the sugar with maple syrup because I’m trying the less-refined-sugar route, and it was perfect! Thanks for your wonderful blog and recipes from right here in Iowa. Speaking of Iowa, have you been to the northeast corner? It is GORGEOUS up here…
Yum, LOVE the maple syrup swap! My husband and I have a NE Iowa fishing/camping weekend on our bucket list once the boys get a little older – as you said, I’ve only ever heard how beautiful it is!
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Just made this for an afternoon treat! Delicious Fantastic so creamy and not over sweet! Thank you for sharing the recipe!
I’m so glad to hear it, Carol! Thanks so much for leaving your feedback!
[…] Girl Eats does an amazing job job making this recipe super easy to pull together with just a few ingredients. This is a regular drink in our house this […]
[…] the corner coffee shop so often to buy one? Then we’d definitely suggest taking a look at how Iowa Girl Eats made this delicious homemade version that’s quite simple to make happen (but just as delicious […]
This is the ONLY pumpkin spice latte recipe I use anymore. It’s so yummy and so easy!
Thank you, Jessica!! So happy to hear you love this drink!
Didn’t love it, but would work if I was desperate and had some leftover pumpkin to use. Straining was absolutely necessary.
Thank you so much for your feedback and recipe rating, Heather!