Homemade Pumpkin Spice Latte (With Real Pumpkin)
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A good pumpkin spice latte recipe needs five things: real pumpkin puree, a warm spice mix, a little sweetener, hot milk and a strong shot of coffee. Whisk 2 tablespoons of pumpkin with sugar and spice in a small pan, add a cup of milk, froth it, and pour it over two shots of espresso. One pan, about ten minutes, and the result tastes like pumpkin pie rather than candy.
The step that makes the biggest difference is cooking the pumpkin and spices for a minute before the milk goes in. It takes away the raw, vegetal edge of canned pumpkin and makes the cinnamon and ginger smell like a bakery. Below you’ll find the single-mug method, a make-ahead syrup for busy mornings, dairy-free and iced versions, and the surprisingly old story behind the flavor.
In this article
- Ingredients for one latte
- Homemade pumpkin pie spice
- How to make it, step by step
- Make-ahead pumpkin spice syrup
- Dairy-free, lighter and iced versions
- Pumpkin tips and safe storage
- Where pumpkin spice came from
- The best coffee for a pumpkin spice latte
- FAQ
Ingredients for one latte
This makes one mug of about 12 oz (350 ml). Double everything for two; the method stays the same.
| Ingredient | US | Metric |
|---|---|---|
| Pumpkin puree (plain, not pie filling) | 2 tbsp | 30 g |
| Sugar, brown sugar or maple syrup | 1 tbsp, to taste | 15 ml (about 13 g sugar or 20 g syrup) |
| Pumpkin pie spice (recipe below) | 1/4 to 1/2 tsp | 1.25 to 2.5 ml |
| Vanilla extract | 1/2 tsp | 2.5 ml |
| Milk (whole, 2% or a barista-style oat milk) | 1 cup | 240 ml |
| Espresso | 2 shots (about 2 oz) | about 60 ml |
| or strong brewed coffee | 1/2 cup | 120 ml |
| Salt (optional, it rounds out the sweetness) | 1 tiny pinch | 1 tiny pinch |
| Whipped cream and a dusting of spice (optional) | to finish | to finish |
Homemade pumpkin pie spice
Pumpkin pie spice contains no pumpkin at all. It is a blend of warm baking spices built around cinnamon, and mixing your own takes two minutes. This jar makes about 8 teaspoons (40 ml), enough for 16 to 32 lattes.
| Ground spice | US | Metric | What it brings |
|---|---|---|---|
| Cinnamon | 4 tsp | 20 ml | Sweet warmth, the backbone of the blend |
| Ginger | 2 tsp | 10 ml | A gentle bite that keeps the drink lively |
| Nutmeg | 1 tsp | 5 ml | The classic custard and eggnog note |
| Allspice | 1/2 tsp | 2.5 ml | Peppery, clove-like depth |
| Cloves | 1/2 tsp | 2.5 ml | Strong and aromatic, so a little goes far |
Shake everything in a small, dry jar with a tight lid. If you own whole nutmeg, grate it fresh: the aroma is noticeably brighter than pre-ground. Prefer a milder cup? Halve the cloves.
How to make it, step by step
- Brew the coffee. Pull two shots of espresso, or brew 1/2 cup (120 ml) of strong coffee with a moka pot, AeroPress or French press. Pour it into a 12 to 14 oz mug.
- Cook the pumpkin. In a small saucepan over medium heat, whisk the pumpkin puree, sweetener, spice and salt for 1 to 2 minutes, until the mixture bubbles and smells toasty.
- Add the milk. Whisk in the milk and heat until it steams, with small bubbles around the edge, about 150°F (65°C). Do not let it boil, or the milk can taste cooked and the foam collapses.
- Froth. Take the pan off the heat, stir in the vanilla, then whisk hard for 20 to 30 seconds or use a handheld frother. A blender works too: fill it no more than halfway, vent the lid and cover it with a towel, because hot liquids expand when blended.
- Combine. Pour the pumpkin milk over the coffee, holding the foam back with a spoon, then spoon the foam on top.
- Finish. Add whipped cream and a pinch of spice if you like. Taste, and stir in a little more sweetener if needed.
Prefer a silky drink with no pulp? Pour the hot pumpkin milk through a fine sieve before frothing. You lose a little body but gain a smoother texture.
Make-ahead pumpkin spice syrup
If you drink these several times a week, a small batch of syrup turns the recipe into a two-minute job.
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) sugar, or packed brown sugar (110 g)
- 1/3 cup (80 g) pumpkin puree
- 1 1/2 tsp (7.5 ml) pumpkin pie spice
- 1 tsp (5 ml) vanilla extract
- Simmer the water, sugar, pumpkin and spice for 5 minutes, stirring often.
- Take it off the heat, stir in the vanilla and let it cool. Strain it if you want a clear syrup.
- Pour into a clean jar and refrigerate. It makes about 1 cup (240 ml).
Use 2 to 3 tablespoons (30 to 45 ml) of syrup per latte with 1 cup (240 ml) of hot frothed milk and your coffee, which gives you 5 to 8 drinks per batch. Because the syrup contains vegetable puree and is not sweet enough to preserve itself, treat it like leftovers: keep it cold and use it within 3 to 4 days, or freeze portions for later.
Dairy-free, lighter and iced versions
Dairy-free pumpkin spice latte
Pumpkin puree is naturally dairy-free, so only the milk and topping change. Barista-style oat and soy milks usually foam best, because they are formulated for coffee. Sweeten with maple syrup and finish with whipped coconut cream.
Lighter version
Halve the sweetener, skip the whipped cream and use 2% or an unsweetened plant milk. The pumpkin already gives the drink body, and the vanilla and cinnamon make a less sweet cup taste round rather than thin.
Iced pumpkin spice latte
- Whisk the pumpkin, sweetener and spice with 2 tablespoons of hot coffee until smooth (sugar and pumpkin dissolve far better while warm).
- Stir in 3/4 cup (180 ml) cold milk.
- Pour over a tall glass of ice and top with the rest of the espresso or strong coffee.
For a spiced cold foam, froth 3 tablespoons (45 ml) heavy cream, 2 tablespoons (30 ml) milk and 1 tablespoon (15 ml) of the syrup with a handheld frother until thick, then spoon it over iced coffee.
Pumpkin tips and safe storage
- Buy plain puree. The label should list only pumpkin (or squash). Pumpkin pie filling is already sweetened and spiced, so it throws off the balance.
- Don’t worry if it is squash. In the US, the FDA accepts the name “pumpkin” for products made from certain golden-fleshed sweet squash, or from squash mixed with field pumpkin. Most canned pumpkin also comes from one state: Illinois grows more than 90 percent of the processed pumpkins sold in the country, according to NASA’s Earth Observatory.
- Making your own puree? Choose a small sugar or pie pumpkin, which University of California food preservers rate the best for cooking and baking, with fine flesh that is not stringy or dry. Butternut squash works too. Halve it, scoop out the seeds, roast it cut side down at 400°F (200°C) until a knife slides in easily (often 45 to 60 minutes), then scoop and blend until smooth.
- Store leftovers properly. Once a can is open, the USDA advises moving the rest into a glass or plastic container and refrigerating it; low-acid canned foods like pumpkin keep 3 to 4 days. Freeze anything you won’t use by then in tablespoon portions in an ice cube tray.
- Freeze, don’t can. The National Center for Home Food Preservation does not recommend home canning of mashed or pureed pumpkin or pumpkin butter, because there is no tested safe method. Freezing is the safe, simple option.
Where pumpkin spice came from
The coffee shop drink is young, but the spice combination is old. Here is the short, verified version.
| Year | Milestone |
|---|---|
| 1796 | Amelia Simmons publishes American Cookery, widely described as the first cookbook written by an American and published in the United States. Its two “pompkin” recipes are seasoned with mace, nutmeg and ginger, and with allspice and ginger. |
| 1930 | Spice company Thompson & Taylor sells a premixed “Pumpkin Pie Spice”. |
| 1934 | McCormick launches the pumpkin pie spice blend that is best known today. |
| 2003 | Starbucks develops a pumpkin spice latte in its Seattle test kitchen and, from October 10, tests it in about 100 stores in Vancouver and Washington, D.C. |
| 2004 | The drink rolls out across the US and Canada the following autumn. |
| 2015 | The chain reformulates its sauce to include real pumpkin and drops caramel coloring. |
A seasonal wave of pumpkin spice products followed. Making the drink at home takes the flavor back to where it started: a kitchen, a pumpkin and a jar of spices.
The best coffee for a pumpkin spice latte
Milk, pumpkin and spice can drown a delicate coffee, so pick one with body. Our African Espresso, a medium-dark blend of coffees from Kenya, Tanzania and Ethiopia with red fruit and chocolate notes, holds its own under a cup of spiced milk. On rushed mornings, take the shortcut: brew our Pumpkin Spice coffee a little stronger than usual (a deep medium roast Arabica with natural pumpkin, cinnamon and nutmeg flavors and no sugar added), then add hot frothed milk and a spoonful of maple syrup. No spice jar needed. Every bag is roasted 1 to 5 days before delivery, and you’ll find more seasonal ideas in our flavored coffee collection.
Pumpkin spice latte FAQ
Does a pumpkin spice latte contain real pumpkin?
Not always. Pumpkin pie spice itself contains no pumpkin, and many syrups are flavored only with spices. This recipe uses 2 tablespoons of real puree per mug, which also gives the drink its creamy body.
Can I make a pumpkin spice latte without an espresso machine?
Yes. Use 1/2 cup (120 ml) of strong coffee from a moka pot, AeroPress or French press. Our guide on how to make espresso at home covers the options in detail.
How long does homemade pumpkin spice syrup last?
Keep it in a clean, closed jar in the fridge and use it within 3 to 4 days. For longer storage, freeze it in small portions and thaw what you need overnight in the fridge.
Can I make it decaf?
Yes. Swap in a decaf espresso such as our Decaf Espresso and keep everything else the same.
Sources
- “Happy birthday, PSL!”, Starbucks Stories & News, 2026. about.starbucks.com
- “Starbucks’ Pumpkin Spice Latte will be made with real pumpkin”, CNN Wire via WTVR, 2015. wtvr.com
- “9 Not-So-Basic Things to Know About Pumpkin Pie Spice”, McCormick. mccormick.com
- “Love it or hate it, pumpkin-spice season is here again”, Newspapers.com blog. blog.newspapers.com
- Amelia Simmons, American Cookery, 1796, Project Gutenberg edition. gutenberg.org
- “What America’s First Cookbook Says About Our Country and Its Cuisine”, Smithsonian Magazine, 2018. smithsonianmag.com
- CPG Sec. 585.725 Pumpkin: Labeling of Articles Made From Certain Varieties of Squash, US Food and Drug Administration. fda.gov
- “From Patches to Pies: Illinois Knows Pumpkins”, NASA Earth Observatory, 2022. science.nasa.gov
- “Shelf-Stable Food Safety” and “Leftovers and Food Safety”, USDA Food Safety and Inspection Service. fsis.usda.gov
- “Pumpkins”, UC Master Food Preservers (citing the National Center for Home Food Preservation), University of California ANR. ucanr.edu
Facts checked in October 2026.
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