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.
I make this at least once a week – so delicious!
Love it, Patti!! Thanks so much for the feedback!
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.
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!!
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!
Way #4 in your Oatmeal! Yum!
YES – delicious!
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!
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!
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!
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.
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 ?
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.
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!
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!