I’m Obsessed With This Pumpkin Spice Latte Recipe

There’s something magical about cozying up with a warm, fragrant drink as the leaves turn amber and the air cools. Have you ever wanted to capture that perfect autumn café vibe right in your own kitchen? I’m Obsessed With This Pumpkin Spice Latte Recipe because it’s exactly that a comforting, richly spiced beverage that tastes way better than any store-bought version.

This pumpkin spice latte is creamy and just sweet enough, with the ideal blend of cinnamon, nutmeg, and cloves to awaken your senses. Making it from scratch is easier than you might think, and it fills your home with that nostalgic fall aroma you crave.

Why I Can’t Stop Making These Cookies

• The warm spices pair perfectly with pumpkin flavor for an irresistible seasonal treat.
• Made with ingredients you probably already have, so no last-minute store runs.
• Easy enough for kids to help stir, making it a fun family activity.
• Blends bold espresso with creamy milk for that authentic coffeehouse taste.
• A great way to enjoy pumpkin spice without added preservatives or artificial syrups.

What Type of Espresso Should I Use?

For the most authentic pumpkin spice latte, fresh, strong espresso is your best bet. If you have an espresso machine, use freshly ground dark roast beans for a rich, bold flavor that stands up to the sweet spices and milk. For those without an espresso maker, a strong brewed coffee or a concentrated coffee shot works, but be careful to keep the flavor intense and not too watery. Avoid instant coffee as it tends to lack depth and can be bitter.

If using pre-ground coffee, look for freshly roasted bags and grind just before brewing when possible. No matter the method, freshly brewed is key to getting that signature robust taste.

Options for Ingredient Alternatives

• Butter swap: Use coconut oil chilled for a dairy-free option (chill well before whipping).
• Chocolate: Swap milk chocolate for dark chocolate chips for a richer, less sweet latte topping.
• Milk options: Whole milk, oat milk, or almond milk all froth nicely; use unsweetened versions to control sugar.
• Extracts: Vanilla extract is best, but you can mix a little maple or caramel extract for a twist.
• Pumpkin puree: Fresh pumpkin baked and pureed is lovely, but canned pumpkin works perfectly; avoid pumpkin pie filling since it has added sugar and spices.

The Biggest Challenges While Baking

• Folding spices or delicate ingredients last avoids clumps and preserves texture.
• Make sure butter or fat is at room temperature to mix smoothly with sugars.
• Avoid overmixing to prevent your latte from tasting bitter or grainy.
• If your mixture feels too thick or dry, add a tablespoon of milk at a time until it’s smooth.
• Letting your mixture chill for about 30 minutes helps blend flavors and improves texture.

Storage & Freezing Instructions

Pumpkin spice latte tastes best fresh but can be refrigerated in an airtight container for up to 48 hours. Reheat gently over low heat, whisking to restore creaminess. To freeze, pour the latte base into ice cube trays and store the cubes in a freezer bag for up to 2 months. Use the cubes to quickly chill blended drinks or melt them into warm milk. If you make a large batch ahead of time, thaw overnight in the fridge and reheat on the stove or microwave gently.

Estimated Nutrition

This recipe yields about 2 large servings of pumpkin spice latte.
Total per batch: approximately 400 calories, 14 grams fat, 50 grams carbohydrates, 6 grams protein.
Per serving: 200 calories, 7 grams fat, 25 grams carbs, 3 grams protein.
Nutrition will vary depending on milk and sweetener choices.

Ingredients

• 1 cup whole milk (240 ml)
• 1/2 cup pumpkin puree (120 g)
• 1/3 cup strong brewed espresso or coffee (80 ml)
• 2 Tbsp brown sugar (30 g)
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp vanilla extract
• Whipped cream, for topping (optional)
• Ground cinnamon or pumpkin pie spice, for garnish

Step-by-Step Instructions

1. Heat the milk and pumpkin puree in a small saucepan over medium heat, stirring frequently until warm and blended. Do not boil.
2. Stir in brown sugar, pumpkin pie spice, cinnamon, nutmeg, and cloves. Continue whisking until the sugar dissolves and the spices become fragrant, about 2 minutes.
3. Remove from heat and add the vanilla extract, stirring well to combine.
4. Brew your espresso or strong coffee and pour it into two heatproof mugs.
5. Slowly pour the spiced pumpkin milk mixture into the mugs over the espresso.
6. For a frothy latte texture, use a milk frother or whisk vigorously until frothy.
7. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.

Tips, Variations & Serving Ideas

• Add a drizzle of caramel or maple syrup on top for extra sweetness.
• Use non-dairy milks like oat or almond for a vegan-friendly latte.
• Dust with cocoa powder instead of cinnamon for a slightly chocolatey twist.
• Try serving with a cinnamon stick for stirring and extra aroma.
• Underheat-milk slightly for a creamier, less airy texture.
• Store leftovers in the fridge and reheat gently to preserve flavor.
• Pair your latte with a warm pumpkin muffin or spiced cookie for a perfect snack.

FAQs

Q: Can I make this recipe sugar-free?
A: Yes, use a sugar substitute like stevia or monk fruit sweetener, adjusting quantity to taste.

Q: Will this latte keep well in a thermos?
A: It will keep warm for a couple of hours but best enjoyed fresh for optimal flavor and texture.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: It’s best to use plain pumpkin puree as pie filling contains added sugar and spices which can alter the taste.

Q: How can I make the latte less sweet?
A: Reduce brown sugar or omit the whipped cream topping to control sweetness.

Save This for Later (Pinterest)

If you love cozy fall drinks, save this pumpkin spice latte recipe to your Pinterest boards for easy access all season long. Share it with friends who need a little autumnal comfort in a cup!