Pumpkin spice latte at home I’m addicted to this easy cozy recipe

With just a handful of simple ingredients and a little whisking magic, you can skip the coffee shop lines and enjoy a creamy, spiced treat any time you want. Let me share why I keep coming back to this cozy classic and how you can make it your own.

Why I Can’t Stop Making These Cookies

• Quick win: ready in under 15 minutes, perfect for busy mornings or afternoon pick-me-ups
• Flavor twist: the blend of warm spices and pumpkin puree brings a fresh and authentic fall flavor
• Pantry-friendly: uses common pantry staples and canned pumpkin, so no special trips required
• Kid-friendly: naturally sweetened with maple syrup and gentle on caffeine great for family treats
• Seasonal appeal: perfect for autumn gatherings or cozying up with a good book and a blanket

What Type of Pumpkin Should I Use?

For the best pumpkin spice latte at home, canned pumpkin puree is your go-to. Opt for 100 percent pure pumpkin, not pie filling, to avoid added sugars or spices that can throw off the balance. Fresh pumpkin can be used but requires roasting and pureeing, which adds prep time but boosts natural sweetness and texture.

Avoid frozen pumpkin unless thawed completely and patted dry to prevent diluting your latte. If you want a smoother texture, strain fresh puree to remove fibrous bits. The rich orange color and natural sweetness of quality pumpkin really shine through here.

Options for Ingredient Alternatives

• Butter: swap with coconut oil for a dairy-free or vegan twist; chill coconut oil before mixing to keep latte creamy
• Chocolate: add white chocolate syrup for a sweeter note or dark chocolate for extra depth
• Milk: whole milk gives creaminess, but oat, almond, or soy milk work well for dairy-free options
• Extracts: vanilla extract is classic, try maple or almond extract to elevate the flavor
• Sweeteners: use maple syrup, honey, or brown sugar depending on your sweetness preference and pantry

The Biggest Challenges While Baking

• Overmixing: stir just enough to combine pumpkin and spices with milk overbeating thins your latte and froth won’t hold
• Milk temperature: warm milk gently to avoid scalding, which can alter flavor and texture
• Spice balance: adding spices gradually lets you find your perfect blend too much clove or nutmeg can be overpowering
• Foam trouble: use a handheld frother or whisk vigorously and avoid rushing for the best creamy foam
• Fixing bitterness: if espresso or coffee tastes too strong, add an extra splash of milk or a touch more sweetener

Storage & Freezing Instructions

Homemade pumpkin spice latte is best enjoyed fresh, but you can prepare the pumpkin-spice syrup ahead and refrigerate for up to a week in an airtight jar. Milk and coffee should be freshly heated and combined before serving.

If you want to freeze a batch of the spiced pumpkin syrup, do so in an ice cube tray and thaw before mixing with coffee and milk. This makes busy mornings a breeze. Store any leftover latte in the fridge and warm gently within 24 hours it’s not ideal for freezing once combined.

Estimated Nutrition

This recipe yields approximately four servings. Here is a rough estimate for the whole batch:

• Calories: 400–450 kcal
• Fat: 14 g
• Carbohydrates: 60 g
• Protein: 8 g
  For one serving:
• Calories: 100–115 kcal
• Fat: 3.5 g
• Carbohydrates: 15 g
• Protein: 2 g
  Values vary depending on milk and sweeteners used.

Ingredients

• 1 cup strong brewed coffee or espresso (240 ml)
• 1 cup milk of choice, warmed (240 ml)
• 1/4 cup canned pumpkin puree (60 g)
• 2 Tbsp maple syrup or preferred sweetener (30 ml)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Brew your coffee or espresso, then set aside a cup (8 oz/240 ml).
2. In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, and warm milk. Stir frequently to warm through but avoid boiling.
3. Add cinnamon, nutmeg, ginger, and cloves to the saucepan, stirring well to blend the spices. Warm for 2–3 minutes until fragrant.
4. Remove from heat and whisk in vanilla extract. Use a handheld frother or whisk vigorously to create light foam on top.
5. Pour the brewed coffee into your favorite mug. Slowly add the spiced pumpkin milk mixture, holding back the foam with a spoon and then layering it on top.
6. Taste and adjust sweetness or spice if desired. For extra richness, sprinkle a pinch of cinnamon or nutmeg on the foam.
7. Serve immediately and enjoy the warm seasonal flavors.

Tips, Variations & Serving Ideas

• Add a dollop of whipped cream and a sprinkle of cinnamon sugar for an indulgent treat
• Use cold milk and ice cubes to turn this into a refreshing pumpkin spice iced latte
• For a mocha twist, stir in 1–2 Tbsp cocoa powder or chocolate syrup with the pumpkin mixture
• Underheat the milk slightly for a thicker, creamier latte foam
• Store leftover spiced pumpkin syrup separately and mix fresh with coffee and milk each time
• Use a flavored creamer like vanilla or caramel instead of plain milk for a different twist
• Pair your latte with pumpkin bread, ginger snaps, or buttery croissants

FAQs

Q: Can I make this recipe vegan?
A: Yes, swapping dairy milk for oat or almond milk and using coconut oil-based whipped cream makes it vegan-friendly.

Q: How spicy is this pumpkin spice latte?
A: The spice mix balances warm cinnamon and ginger with just a hint of clove and nutmeg for a cozy but not overpowering flavor.

Q: Can I use instant coffee?
A: Absolutely! Strong instant coffee works well if you don’t have espresso on hand.

Q: How do I make this less sweet?
A: Simply reduce the maple syrup or substitute with a sugar-free sweetener to taste.

Save This for Later (Pinterest)

If you love cozy fall drinks as much as I do, save and share this pumpkin spice latte at home recipe on Pinterest. It’s the perfect way to enjoy autumn flavors anytime without a trip out bookmark it for your next cozy coffee moment!