The pumpkin spice latte is the most ordered seasonal drink in American coffee history. Starbucks sells over 8 million PSLs in the first two weeks of fall alone. But the store-bought version costs $7, contains more sugar than most desserts, and uses flavored syrup rather than real pumpkin.
This recipe gives you the real thing: actual pumpkin purée, freshly ground spices, quality espresso, and steamed milk. It takes 10 minutes and costs under $2 per serving.
What Is a Pumpkin Spice Latte?
A pumpkin spice latte (PSL) is an espresso-based drink flavored with pumpkin spice — a blend of cinnamon, nutmeg, ginger, cloves, and allspice — combined with steamed milk and, in most versions, pumpkin purée or pumpkin flavoring.
The original Starbucks version, launched in 2003, didn’t actually contain pumpkin for the first 12 years. The recipe was updated in 2015 to include real pumpkin purée after consumer pressure. The homemade version has always been better.
Pumpkin Spice Latte Recipe
Ingredients (Serves 1)
- 2 shots espresso (or 3 oz strong brewed coffee)
- 1 cup whole milk (or oat milk)
- 2 tablespoons pumpkin purée (not pumpkin pie filling)
- 1–2 tablespoons maple syrup or brown sugar (adjust to taste)
- ½ teaspoon pumpkin spice blend (see below)
- ¼ teaspoon pure vanilla extract
- Whipped cream for topping (optional)
- Extra pumpkin spice for dusting
Homemade Pumpkin Spice Blend
Mix and store in a jar — makes enough for 10–12 drinks:
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
- Make the pumpkin spice base. In a small saucepan over medium heat, whisk together the pumpkin purée, maple syrup, pumpkin spice blend, and vanilla with 2 tablespoons of water. Heat for 2 minutes until smooth and fragrant. This is your pumpkin spice sauce.
- Brew your espresso. Pull a double shot directly into your mug. If using a moka pot or AeroPress, brew strong and concentrated — about 3 oz.
- Warm and froth your milk. Heat milk to 150°F and froth until you have creamy steamed milk with a layer of foam. A handheld frother works fine.
- Assemble. Add the pumpkin spice sauce to the bottom of a large mug (12–16 oz). Pour in the espresso and stir. Add the steamed milk, spooning foam on top.
- Top and serve. Add whipped cream if using, dust with pumpkin spice, and serve immediately.
Iced Pumpkin Spice Latte
Don’t wait for fall — iced PSL is genuinely excellent year-round.
- Make the pumpkin spice sauce as above. Let it cool.
- Fill a tall glass with ice.
- Add the sauce, then the espresso, then cold milk.
- Stir well and top with whipped cream.
For an extra-cold version, make cold brew concentrate ahead of time and use that instead of hot espresso — it creates an incredibly smooth iced PSL with no ice dilution.
Pumpkin Spice Latte Without Espresso Machine
No machine needed. Options that work:
- Moka pot: Produces strong stovetop espresso — our preferred no-machine method
- AeroPress: AeroPress espresso-style concentrate works beautifully in a PSL
- Strong drip coffee: Use a 1:8 ratio instead of normal 1:16 to concentrate it
- Instant espresso powder: Dissolve 2 teaspoons in 2 oz hot water — surprisingly effective
Dairy-Free Pumpkin Spice Latte
Oat milk is the runaway winner here. Its natural sweetness complements pumpkin spice, it froths beautifully (use barista edition), and it has the closest texture to whole milk. Coconut milk adds richness but can overpower the pumpkin flavor. Almond milk works but froths thin.
Nutrition Facts vs. Starbucks
| Starbucks Grande PSL (16oz) | This Recipe (12oz) | |
|---|---|---|
| Calories | 380 | ~180 |
| Sugar | 50g | ~12g (with 1 tbsp maple syrup) |
| Real Pumpkin | Yes (since 2015) | Yes |
| Cost | $6.95 | ~$1.50 |
Tips for the Best Pumpkin Spice Latte
- Use canned pumpkin purée, not pumpkin pie filling. Pie filling has added spices and sugar that throw off the balance.
- Don’t skip the sauce step. Mixing pumpkin directly with milk gives you lumps. The sauce step ensures everything blends smoothly.
- Bloom your spices. The 2 minutes of heating transforms raw ground spices from sharp and bitter to warm and complex.
- Dial in your espresso. A good PSL starts with good coffee. Use freshly ground beans and get your coffee-to-water ratio right — the espresso needs to be strong enough to stand up to the milk and pumpkin.
Make-Ahead Pumpkin Spice Syrup
Scale the sauce recipe up 6x and refrigerate for up to two weeks. Use 3–4 tablespoons per drink. This makes weekday PSLs a 90-second process — brew espresso, froth milk, add syrup, done.
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Frequently Asked Questions
When does pumpkin spice latte season start?
Starbucks typically releases the PSL in late August. But with a homemade recipe, you control the season — you can make it any time of year. Honestly, a pumpkin spice latte in January is an underrated move.
Is pumpkin spice latte actually pumpkin flavored?
The Starbucks version contains real pumpkin purée since 2015, but the dominant flavor is the spice blend, not pumpkin. Pumpkin purée adds body and subtle earthiness more than pronounced pumpkin flavor.
Can I make pumpkin spice latte with regular coffee?
Yes — brew it strong. Use a 1:8 ratio (about 2 tablespoons of grounds per 6 oz water) and treat it like a short strong brew. It won’t be identical to espresso but works very well in this recipe.
How long does homemade pumpkin spice syrup last?
Up to 2 weeks in an airtight jar in the refrigerator. The maple syrup acts as a preservative. Discard if you see any mold or it smells off.
What’s the difference between pumpkin spice and pumpkin pie spice?
They’re the same blend — cinnamon, nutmeg, ginger, cloves, and allspice. “Pumpkin pie spice” is the standard grocery store name; “pumpkin spice” is the marketing name. Same product.
