Pumpkin Spice Latte Recipe

For me, this is the kind of drink I want to slowly sip while looking out the window and not thinking about anything stressful. The coffee, milk, pumpkin, and spices are balanced, so nothing takes over. It tastes familiar, but the pumpkin and warm spices make it feel a little more special.

I don’t usually feel the need to serve cookies or biscuits with it either. It’s creamy and satisfying enough to take care of that little craving for something sweet all by itself.

Ingredients You’ll Need

• Milk: I use just ¼ cup of milk along with water. This gives the latte creaminess without allowing the milk to dominate the coffee and spices.
• Pumpkin puree: You only need one tablespoon. It gives the latte its real pumpkin flavor and adds some body to the drink. Canned or homemade pumpkin puree will work.
• Pumpkin pie spice: I use ¼ teaspoon for a warm spice flavor that isn’t overwhelming. You can easily add a little more if you prefer a stronger spice flavor. My homemade pumpkin pie spice works beautifully here.
• Coffee granules: One teaspoon gives me the balance I like. The coffee is noticeable without becoming strong. If I want genuinely strong coffee, I’ll have Turkish coffee instead; for a pumpkin spice latte, I prefer the coffee to share the stage with everything else.
• Sugar or honey: Either works. Adjust the sweetness according to your taste.
• Water: Combining water with a smaller amount of milk keeps the drink creamy without making it too milky.
• Whipped cream: Completely optional. Add it when you want a richer, more dessert-like finish.

How to Make Pumpkin Spice Latte

• Add the water, milk, and pumpkin pie spice to a small saucepan. Stir and bring the mixture to a boil.
• Add the pumpkin puree, sugar or honey, and coffee granules. Whisk for about one minute so the pumpkin and coffee are well incorporated.
• Allow the mixture to come back to a boil, then turn off the heat. Cover the saucepan and leave it for 5 minutes. This gives the flavors time to come together.
• Pour the latte into a mug. If you like, finish it with whipped cream and a light sprinkle of pumpkin pie spice.
• That’s it—your homemade pumpkin spice latte is ready in about 12 minutes.

Easy Variations

For a dairy-free pumpkin spice latte, replace the regular milk with a milk alternative you already enjoy in coffee. Keep in mind that different plant milks can change the flavor and creaminess of the finished drink.

For a decaf pumpkin spice latte, simply use decaffeinated coffee granules.

If you want it more strongly spiced, increase the pumpkin pie spice slightly. If you’re unsure, start with the recipe amount—you can always sprinkle a little more over the finished latte.

For a richer treat, add whipped cream before serving. Without it, the latte is still smooth and creamy.

How I Like to Serve It

Honestly, I don’t think this pumpkin spice latte needs much alongside it.

It’s the kind of drink I like to sit with and sip slowly. The combination of warm spice, pumpkin, sweetness, coffee, and creamy milk makes it satisfying enough that it can take the place of a small dessert for me.

It’s especially nice when you want something warm and comforting without a strong coffee flavor. There is something about the familiar taste of coffee and milk combined with pumpkin and warm spices that makes the whole drink feel different—in a very good way.

Storing and Reheating

This recipe makes a small amount, so I prefer it freshly made.

If you do have some left over, let it cool and store it covered in the refrigerator for up to two days. Reheat it gently in a small saucepan, stirring as it warms because some separation can occur during storage.

I wouldn’t make a batch specifically for freezing. This is such a quick drink to prepare that making it fresh gives you the better experience.

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