Homemade Pumpkin Spice Latte
Skip the coffee shop line and make this rich, creamy Pumpkin Spice Latte at home in about 10 minutes. Real pumpkin puree and a homemade spice blend create a perfectly balanced, cozy drink that you can customize to your exact taste.
Equipment
- Espresso Machine - or stovetop Moka pot
- Small saucepan - 1-2 quart
- Milk Frother - handheld or electric, or use a small whisk
- Measuring spoons
- Measuring cups
- Blender - or immersion blender, optional for extra-smooth syrup
- Heat-resistant latte mug - 10-12 oz capacity
- Fine-mesh strainer - optional, for silky-smooth syrup
- Wooden spoon - or heat-safe spatula
- Small jar - with tight-fitting lid, if using shaking method for frothing
Ingredients
- 2 shots espresso - about 2 oz or 60 ml, or ½ cup strong brewed coffee
- 1 cup whole milk - 240 ml, or oat milk / almond milk for dairy-free
- 2 tablespoons pumpkin puree - 30 g, plain canned or fresh, not pumpkin pie filling
- 2 tablespoons granulated sugar - 25 g, or to taste
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon - plus extra for garnish
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- fine sea salt - pinch
For Garnish
- whipped cream - for topping
- pumpkin pie spice - for garnish, or extra ground cinnamon
Instructions
- Combine pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt in a small saucepan. Cook over medium heat, stirring constantly, until bubbling. Reduce heat and simmer 2-3 minutes until sugar dissolves and spices are fragrant. Remove from heat and stir in vanilla.
- Pull 2 shots of espresso using your espresso machine or brew strong coffee with a Moka pot or French press. Pour the freshly brewed espresso directly into your latte mug.
- Add the entire pumpkin spice syrup to the mug with espresso. Stir vigorously for 15-20 seconds until fully dissolved and no clumps remain.
- Heat milk in a small saucepan over medium-low heat until steaming (about 150°F / 65°C). Froth using a handheld frother, steam wand, or shake in a sealed jar for 30-45 seconds until doubled in volume.
- Hold a spoon just above the espresso mixture and slowly pour the frothed milk over the back of the spoon to create layering. Fill the mug leaving about 1 inch of space at the top.
- Top with a generous dollop of whipped cream and dust with pumpkin pie spice or cinnamon. Serve immediately and enjoy.
Notes
- Use real pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the recipe.
- Don't skip the vanilla extract – it softens the spice edge and adds essential warmth.
- For extra-smooth syrup, blend briefly with an immersion blender or strain through a fine mesh sieve.
- To make the syrup ahead: double or triple the recipe and store in an airtight jar in the fridge for up to 2 weeks.
- For a dairy-free version, oat milk froths best and gives the creamiest result. Almond milk works too but produces less foam.
- To make an iced version: let the espresso and syrup cool, pour over ice, add cold milk, and top with cold foam.
- Overheated milk becomes scorched and bitter – heat gently to just steaming, not boiling.
- For extra richness, replace half the milk with heavy cream or use whole milk.
- Freeze leftover syrup in an ice cube tray – each cube equals about 1 tablespoon. Thaw before using.
- A tiny pinch of black pepper added to the syrup amplifies the warmth of the spices without adding heat.