Save money and calories by making your own Pumpkin Spice Latte at home! Use espresso, strong coffee, or keep it caffeine-free for a yummy, kid-friendly drink.
This weekend I welcomed Fall the proper way by making a homemade Pumpkin Spice Latte – whee! Trust me – skip the drive through and do not wait another minute to enjoy this warming and delicious fall treat that’s a CINCH to make at home.
Homemade 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! My homemade version can be made for way (WAY) less.
- Healthier. A short, non-fat, 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. My homemade PSL 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. My kids go crazy for their “kid coffees”!
Gluten Free Pumpkin Spice Latte
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 a Pumpkin Spice Latte at Home
Start by adding pumpkin puree and pumpkin pie spice to a small saucepan over medium heat. Stir and cook until the mixture is very fragrant, 30 seconds to 1 minute.
No pumpkin pie spice? No problem! Mix up your own using a recipe like this one.
Next add sugar then stir until smooth and bubbly, another 30 seconds.
Slowly pour in milk (I use unsweetened almond milk but use whatever you have on hand,) while whisking then add vanilla extract and stir until the mixture is hot, 2-3 minutes, being careful not to let it boil.
The last step is to pour the mixture through a fine mesh sieve/strainer to remove any thicker pieces of pumpkin and/or chalky spices. This step is optional but takes 10 seconds to do and makes for such a creamy and velvety drink. Totally worth it!
Next: Add Caffeine (Or Not!)
Coffee shop Pumpkin Spice Lattes usually come with espresso, but if you don’t have an espresso machine at home, no problem. Here are three options for adding caffeine to this homemade PSL recipe:
- Espresso: 1 shot espresso (love my Nespresso!)
- Coffee: 1/4 cup strongly brewed coffee (I use the “strong” brew option on my Keurig.)
- Caffeine-free: Omit the espresso or coffee and serve as is, which is a great option for kids.
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, homemade Pumpkin Spice Latte!
More Pumpkin Recipes You’ll Love
- Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Spice Chocolate Covered Pretzels
- Gluten Free Pumpkin Bread
- Maple Pumpkin Oatmeal Breakfast Bars
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
Equipment
Ingredients
- 2 Tablespoons pumpkin puree, not pumpkin pie filling
- 1/4 slightly rounded teaspoon pumpkin pie spice
- 1 Tablespoon granulated or sugar
- 1 cup milk, any kind, I use unsweetened almond milk
- 1-1/2 teaspoons vanilla extract
- 1 shot espresso OR 1/4 cup strongly brewed coffee, or omit for a caffeine-free PSL
- For topping: whipped cream or coconut whipped cream
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 for caffeine-free) then strain milk mixture into the mug and serve with optional whipped topping. The straining step is optional but it catches any larger pieces of pumpkin and any chalky spices — I don't recommend you skip it.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Whenever I make a pumpkin spice latte syrup, I save the strained pumpkin spice sludge, as it is an “amazing” addition to any standard or gluten-free pancake or waffle batter.
Love that idea, Joel! Such a great use for it!
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!
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!
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!
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!
Is there anyway to make it with out the pumpkin puree?
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! :)