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Homemade pumpkin spice latte with real pumpkin, creamy milk foam, whipped cream, and a light cinnamon topping.

Homemade Pumpkin Spice Latte

A creamy homemade pumpkin spice latte made with real pumpkin puree, strong coffee or espresso, milk, maple syrup, vanilla, and warm fall spices.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup strong brewed coffee or 2 shots espresso
  • 1 1/2 cups milk
  • 3 tablespoons pure pumpkin puree
  • 2 tablespoons pure maple syrup plus more to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Small pinch ground cloves
  • Tiny pinch salt
  • Whipped cream optional
  • Ground cinnamon or pumpkin pie spice for garnish optional

Method
 

  1. Brew the strong coffee or prepare 2 shots of espresso and set aside.
  2. Add the pumpkin puree and maple syrup to a small saucepan over medium-low heat.
  3. Stir in the cinnamon, ginger, nutmeg, cloves, and salt.
  4. Cook for 30–60 seconds, stirring constantly, until fragrant.
  5. Slowly pour in the milk while whisking.
  6. Add the vanilla extract.
  7. Continue heating for 3–4 minutes, whisking occasionally, until hot but not boiling.
  8. Remove from the heat.
  9. Froth the pumpkin milk with a handheld frother or whisk vigorously for 20–30 seconds if desired.
  10. Divide the brewed coffee or espresso between two mugs.
  11. Slowly pour the hot pumpkin-spiced milk over the coffee.
  12. Stir gently to combine.
  13. Taste and add additional maple syrup if desired.
  14. Top with whipped cream if using.
  15. Finish with a light dusting of cinnamon or pumpkin pie spice and serve immediately.

Notes

Use pure pumpkin puree rather than pumpkin pie filling.
Strong brewed coffee can replace espresso if you do not have an espresso machine.
Whole milk gives the richest texture, but 2% milk, oat milk, almond milk, or soy milk can also be used.
Do not allow the milk mixture to boil.
For stronger pumpkin flavor, add up to 1 additional tablespoon pumpkin puree, but avoid adding too much or the drink can become overly thick.
Adjust the maple syrup according to your preferred sweetness.
Approximately 3/4 teaspoon pumpkin pie spice can replace the individual cinnamon, ginger, nutmeg, and cloves.
The pumpkin-milk mixture can be refrigerated separately for up to 3 days.
Whisk or froth again after reheating for the best texture.