Why You’ll Love This Recipe
I love this pumpkin spice latte because I get to use real pumpkin rather than relying only on flavored syrup. The pumpkin puree adds body and a subtle earthy sweetness that works beautifully with cinnamon, ginger, nutmeg, and cloves.
I also like having complete control over the sweetness and coffee strength. I can use espresso for a bold latte, strong brewed coffee for convenience, or make the drink dairy-free with my favorite plant-based milk.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons pure pumpkin puree
- 1 tablespoon maple syrup or brown sugar, plus more to taste
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup milk
- 2 shots espresso or 1/2 cup strong brewed coffee
- Pinch of salt
- Whipped cream, optional for serving
- Ground cinnamon or pumpkin pie spice, optional for serving
Directions
1. Combine the Pumpkin and Spices
I add the pumpkin puree, maple syrup, pumpkin pie spice, and a small pinch of salt to a small saucepan.
I cook the mixture over medium-low heat for about 1 to 2 minutes, stirring constantly. I find that briefly warming the pumpkin and spices helps deepen their flavor.
2. Add the Milk
I gradually pour the milk into the saucepan while whisking.
I continue heating the mixture over medium-low heat until it is steaming hot. I avoid bringing it to a vigorous boil.
3. Add the Vanilla
I remove the saucepan from the heat and stir in the vanilla extract.
I taste the pumpkin milk mixture and add a little more maple syrup or brown sugar if I want a sweeter latte.
4. Froth the Milk Mixture
I use a handheld milk frother to froth the pumpkin milk until it becomes creamy and lightly foamy.
If I do not have a frother, I carefully whisk the mixture vigorously or blend it briefly using a heat-safe method.
5. Add the Coffee
I pour the freshly prepared espresso or strong brewed coffee into a large mug.
I slowly pour the warm pumpkin milk mixture over the coffee and gently stir everything together.
6. Serve
I spoon some of the foam over the top of my latte.
When I want an extra-indulgent drink, I add whipped cream and finish it with a light sprinkle of cinnamon or pumpkin pie spice. I serve it immediately while hot.
Servings and Timing
This recipe makes 1 large pumpkin spice latte.
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: approximately 10 minutes
- Servings: 1 large latte
Variations
For an iced pumpkin spice latte, I prepare the pumpkin mixture and let it cool completely. I combine it with cold milk and chilled espresso, then pour everything over ice.
For a dairy-free pumpkin spice latte, I replace dairy milk with oat, almond, soy, or coconut milk. I especially like oat milk because it gives me a creamy texture that froths nicely.
For a stronger coffee flavor, I add an extra shot of espresso. I can also reduce the amount of milk slightly when I want the coffee to stand out more.
For a naturally sweeter version, I use maple syrup instead of granulated sugar. I love how its caramel-like flavor complements pumpkin and warming spices.
For a chocolate pumpkin latte, I whisk about a tablespoon of unsweetened cocoa powder into the pumpkin mixture before adding the milk.
Storage/Reheating
I prefer drinking my pumpkin spice latte immediately because the milk is frothiest and the coffee tastes freshest just after preparation.
If I have leftover pumpkin milk mixture, I store it separately from the coffee in an airtight container in the refrigerator for up to 2 to 3 days.
To reheat it, I gently warm the pumpkin milk in a saucepan over medium-low heat while whisking. I can froth it again before combining it with freshly prepared coffee or espresso.
The pumpkin may settle during refrigeration, so I stir or shake the mixture thoroughly before reheating.
FAQs
Can I use real pumpkin in a pumpkin spice latte?
Yes. I use pure pumpkin puree to give my latte genuine pumpkin flavor and a slightly richer texture. I make sure I use plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
Can I make a pumpkin spice latte without an espresso machine?
Yes. I can replace espresso with about 1/2 cup of strongly brewed coffee. I make the coffee stronger than I normally would because it will be diluted by the pumpkin milk mixture.
What spices are in pumpkin pie spice?
Pumpkin pie spice usually contains cinnamon, ginger, nutmeg, and cloves or allspice. When I do not have a premixed blend, I make my own using mostly cinnamon with smaller amounts of the other warming spices.
How can I make my pumpkin spice latte less sweet?
I simply reduce the maple syrup or brown sugar. I usually start with a small amount, taste the finished drink, and add more only when necessary.
Can I make the pumpkin mixture ahead of time?
Yes. I can prepare the pumpkin, spice, sweetener, and milk mixture ahead and refrigerate it in an airtight container for 2 to 3 days. When I want a latte, I gently reheat and froth a portion before combining it with freshly brewed espresso or coffee.
Conclusion
Pumpkin spice latte with real pumpkin is one of my favorite homemade drinks for bringing warm fall flavors into my coffee routine. Real pumpkin puree, warming spices, vanilla, creamy milk, and bold coffee create a comforting latte that takes only about 10 minutes to prepare.
PrintPumpkin Spice Latte with Real Pumpkin Recipe
A warm, creamy pumpkin spice latte made with real pumpkin puree, bold espresso or coffee, milk, maple syrup, vanilla, and warming spices. It is a cozy homemade fall drink ready in about 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 large latte
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons pure pumpkin puree
- 1 tablespoon maple syrup or brown sugar, plus more to taste
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup milk
- 2 shots espresso or 1/2 cup strong brewed coffee
- Pinch of salt
- Whipped cream, optional for serving
- Ground cinnamon or pumpkin pie spice, optional for serving
Instructions
- Add the pumpkin puree, maple syrup or brown sugar, pumpkin pie spice, and salt to a small saucepan. Cook over medium-low heat for 1–2 minutes, stirring constantly.
- Gradually whisk in the milk and continue heating over medium-low heat until steaming hot without allowing it to boil vigorously.
- Remove from the heat and stir in the vanilla extract. Taste and add additional maple syrup or brown sugar if desired.
- Froth the warm pumpkin milk with a handheld milk frother until creamy and lightly foamy. Alternatively, whisk vigorously or carefully blend using a heat-safe method.
- Pour the freshly prepared espresso or strong brewed coffee into a large mug. Slowly add the warm pumpkin milk and gently stir to combine.
- Spoon the foam over the latte. Top with optional whipped cream and a sprinkle of cinnamon or pumpkin pie spice, then serve immediately.
Notes
- Use pure pumpkin puree rather than sweetened and spiced pumpkin pie filling.
- For an iced latte, cool the prepared pumpkin mixture and combine it with cold milk, chilled espresso, and ice.
- Oat, almond, soy, or coconut milk can be used for a dairy-free variation.
- Add an extra shot of espresso for a stronger coffee flavor.
- For a chocolate variation, whisk about 1 tablespoon unsweetened cocoa powder into the pumpkin mixture.
- Leftover pumpkin milk mixture can be refrigerated separately from the coffee in an airtight container for 2–3 days. Stir well, gently reheat, and froth again before serving.
Nutrition
- Serving Size: 1 large latte
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 25 mg
