Pumpkin Spice Latte

Every year around this time the world seems to go crazy for Starbucks Pumpkin Spice Lattes

Photo Source

The Starbucks Pumpkin Spice Lattes are lovely…

But you can make them at home

And I’d like to think my make-at-home version wins


Because you can make them vegan at home, if you so choose.

And the ones you purchase are generally made with fake, sugary, pumpkin-flavored syrups, not real pumpkin puree.

It should be noted that this is a natural latte, made with real pumpkin puree and real pumpkin pie spice. It does not all fully dissolve and there will be some settling at the bottom of the mug. If you don’t want settling, the way to avoid that is to use synthetic syrups made from chemicals rather than real pumpkin and real spices. Your choice.

Since some people enjoy a daily dose of HFCS, you make lattes at home and can control what goes into your latte.

Another reason the at-home version wins is because you could go into the poorhouse if you like your coffee as much as I like mine buying these specialty drinks.

I bet the cost per cup of the homemade latte is less than a quarter and probably even less.

Far less than the $4 coffee shop lattes and the cheapskate in me wants to make things at home whenever possible.

And I actually prefer the taste of my version to the Starbucks version but I could be biased.

For the recipe, there are many ways to make these and many recipes I’ve seen on the internet, but here’s what I do because I like these ratios the best.

And oh yes, it’s easy.


A Visual Guide

Brew your coffee

I was lucky enough to receive this Godiva Pumpkin Coffee from Godiva in conjunction with being a FoodBuzz Featured Publisher

The coffee is delicious and being that it’s pumpkin-flavored it just enhances the recipe but it’s not required to use pumpkin coffee

Any ole coffee will do if you don’t have any of these just laying around your cupboards

After you’ve made your coffee, make the pumpkin milk

Everything in


This stuff is so good!

You don’t even need to pour it into coffee.  You can just drink this as is.  Mmmm, good.  Just ask Skylar.

And when you’re chugging this straight taste-testing this before you pour it into the brewed coffee just remember the old saying: “Pumpkin Milk: It does a body good!”

I recommend heating the pumpkin milk mixture up in the micro (or stovetop) before you add it to the brewed coffee (or Vita users, just let ‘er rip and let the machine do the work for you)

But I truly despise lukewarm coffee drinks so I always heat it up as to not cool off my coffee too much

Pour the coffee into your mug, top with half the pumpkin milk mixture

Garnish and Drink Up

And be glad you don’t have to rely on buying pumpkin spice lattes anymore!

As I said in the recipe section, you know you will want a refill

Every bit as good as Starbucks Star Who?

And easy and cheap!

And for the rest of the can of pumpkin puree you have on your hands, I have a great recipe coming up for how to use it…

Tip: I actually mix up about 2 cups+ worth of pumpkin milk at a time and store that in the fridge and heat it up as needed and then add that to coffee as I see fit over the next couple days

I figure as long as I am dirtying dishes and have everything out, I always make a little extra for refills or future use

Or, you can also freeze the extra pumpkin puree in a small container and make something else that tickles your pumpkin fancy because you never know when a pumpkin craving is going to hit.

Print Print Recipe

Pumpkin Spice Latte (Vegan, Gluten Free)

No need to pay for pricey coffee-shop pumpkin spice lattes with this easy, homemade version that uses real pumpkin puree (no fake, sugary syrups) and can be made quickly and inexpensively at home. And now you can enjoy pumpkin spice lattes year-round from home.

Yield: 1 latte, with a refill

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes


At least 2 cups coffee, strong and freshly brewed

1 cup milk (I used unsweetened vanilla almond milk but use any kind you wish from whole to soy to rice milk)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 teaspoons pumpkin pie spice blend, or to taste

1 teaspoons cinnamon, or to taste

1 teaspoons vanilla extract

sweetener of choice, to taste (I suggest 2 tablespoons agave or 2 tablespoons brown sugar, or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)

Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste


  1. Make coffee (a pot, single-serving cup, in whatever fashion and however you prefer making your coffee.  The stronger the better)
  2. Make Pumpkin Milk by combining all ingredients in a small bowl and whisk well by hand or blend using a Vita-MIx or blender Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)
  3. Pour 1 cup of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (The other half of the pumpkin milk mixture is for the refill you know you will want.  If you truly don't want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is.  As long as you're dirtying dishes, I always make a little extra for refills or for later)
  4. Optional: Finish by garnishing with real whipped cream/whipped topping such and a sprinkle of pumpkin pie spice/cinnamon on top
  5. Notes: The spices will not "blend" or entirely dissolve.  This is to be expected and normal.  If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.All spices and seasonings are to taste; in this case, mine.  If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences.  Some people may find the amounts I used a bit strong, but I like robust flavors.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Need other Pumpkin Recipes?

Here’s a Roundup of my Favorite Pumpkin Recipes

Do you like Pumpkin Spice Lattes? Are you one of those people who has been over-paying for your seasonal pumpkin spice lattes (or come Christmastime the gingerbread lattes)?

Maybe you’ll make these at home because as I said here, if I relied on Starbucks for my coffee or specialty drink fix, I’d be broke!

Plus I truly prefer the taste of the make-at-home.


388 Responses to “Pumpkin Spice Latte”

  1. Alexa @ Simple Eats — September 14, 2011 at 1:26 pm (#

    I think your version sounds WAY better than Starbucks. I really don’t like theirs because it just tastes SO fake!


  2. Jenny C — September 14, 2011 at 3:15 pm (#

    OMG~! Thank you for the pumpkin latte recipe Averie!!! (my wallet thanks you too!) I have some pumpkin puree in the freezer that I can use to make some pumpkin milk tonight. Looks like i’ll be having a homemade pumpkin spice latte tomorrow for breakfast =) I’m looking forward to more of your latte recipes.


  3. Molly — September 14, 2011 at 3:43 pm (#

    i’m sold! definitely going to being doing the DIY p-spice lattes!


  4. Marla — September 14, 2011 at 4:26 pm (#

    Seriously, this latte is soooo much better than anything we could get at Starbucks. Thanks for adding it to my happy post :)
    Awesome seeing you yesterday. At Starbucks ;)


  5. Christine (The Raw Project) — September 14, 2011 at 6:36 pm (#

    This looks wonderful, awesome job! It’s been ages since I’ve been to Starbucks because it’s way too pricey. So true about the blogospere being obsessed with pumpkin, hope I get time to work with the fresh ones from my garden.

    1. Yes, but I need to make my own since I’m too cheap for Starbucks.
    2. Not really at the moment.


  6. Callie {Rawxy} — September 14, 2011 at 6:53 pm (#

    Holy shut the front door – look at those photos, Averie! You are killing it. Love, Love, Love!


  7. Neena — September 15, 2011 at 11:10 am (#

    I have pulled up this post three times today! I’m still at work, but I can’t wait to get home and try it out. THANK YOU!


  8. Mrs. Jen B — September 15, 2011 at 12:33 pm (#

    LOVE this! I’ve sworn off Starbucks – better for my health and my wallet – so this will come greatly in handy! :)


  9. Tania — September 15, 2011 at 1:54 pm (#

    Tried this today and it wasn’t good at all, IMO but it might have just been because almond milk never goes well with almond milk. Tastes too pumpkin-y – like that I’d eat on a plate. Glad it worked so well for you though! Think I’ll still have to stick to the Starbucks gospel – all the recipes on the Internet are just icky looking ‘cept this one…


    • Averie @ Love Veggies & Yoga replied: — September 15th, 2011 at 1:59 pm

      You could always reduce the amount of pumpkin puree used in the recipe or change the type of milk you’re using.

      Not sure I understand your sentence “because almond milk never goes well with almond milk.”


  10. Breanne — September 15, 2011 at 2:26 pm (#

    Thanks for the latte recipe! My dad loooves Pumpkin spice lattes, but will rarely indulge in spending the money on himself–I’m excited to try the recipe for him at home!


  11. Heather — September 15, 2011 at 4:17 pm (#

    OMGOSH – I’m so excited to share this with my GF!! She just moved to Chicago and is drinking flavored pumpkin pie coffee but I think this will give an extra kick!! Thanks for the recipe :)


  12. Alyssa — September 15, 2011 at 4:21 pm (#

    My only comment would be that a traditional latte (that they make at Starbucks) is with espresso instead of coffee. Your version is more of a “misto” which is fine (I actually prefer it), but just saying for PC’s sake. :) Sounds great!


  13. Trisha D — September 16, 2011 at 7:57 am (#

    I tried this recipe today and it’s DEVINE tasting (I’m a coffee lover, but actually prefer the pumpkin milk before the coffee is added!), except for the fact that the spices are giving it a not so good texture and I get a mouth full every once in awhile that makes it taste not too good LOL (overwhelming I guess)…I did blend it in the blender and tried heating it make them dissolve a bit, but neither one seemed to help. Thanks so much for the recipe and I hope there is just something I’m not doing right with the spices LMAO bc I’d LOVE to make this recipe for family and friends!


    • Averie @ Love Veggies & Yoga replied: — September 16th, 2011 at 12:45 pm

      Yes you just need to keep blending. If you already know you didn’t blend it and suspect that’s the problem, then try blending it and you should be all set.

      I love the pumpkin milk part too!


  14. Linda — September 16, 2011 at 9:10 am (#

    Thank you! Now can you pull off a magic trick like this recipe with the gingerbread latte, too? 


  15. OurGrowingGarden — September 16, 2011 at 11:51 am (#

    This looks delicious and beautiful!! thanks for the post!


  16. Lily — September 16, 2011 at 5:56 pm (#

    The recipe looks good and I will definitely try it, but I think you have far too many filler pics of the same drink. Really, 17 pictures of the same latte? I almost gave up scrolling down before I even got to the recipe! Your page would be much more effective if it was streamlined a bit.


    • AM replied: — September 23rd, 2012 at 9:17 pm

      Agreed! Though the criticism is in good spirit, awesome recipe :)


  17. Jolene (www.everydayfoodie.ca) — September 16, 2011 at 8:36 pm (#

    I love all things pumpkin, and your latte looks MUCH better than the ones at Starbucks! I can’t wait to try making this!!!!


  18. Kaitlin — September 17, 2011 at 4:43 am (#

    Wow – very cool! I can’t wait to try this!

    There used to be a lot of restaurant items that I thought I wouldn’t be capable of making at home, but I’m learning that’s not the case. However, sometimes there are things that I simply WON’T make at home because it just be too unhealthy. Restaurants, for me, are for splurging :P


  19. lisaiscooking — September 17, 2011 at 8:12 am (#

    I love the thought of making these lattes at home with real pumpkin. Looks fantastic!


  20. Charissa — September 17, 2011 at 12:01 pm (#

    Yummers. I’ve been wanting to make this!


  21. Jess — September 17, 2011 at 12:02 pm (#

    The pumpkin spiced lattes at Starbucks are waaaaaaaaaaay too sweet for my liking. This sounds incredible and easy! I just bought a load of canned pumpkin and will be trying this asap :)


  22. Nikki — September 17, 2011 at 4:59 pm (#

    I am drinking one of these right now and it is EXACTLY what I have been looking for! I tried another recipe earlier this week and was not pleased, but this one ROCKS! Thanks!


  23. Natalie — September 18, 2011 at 6:01 pm (#

    Thanks for the idea! I could not find plain Pumpkin Puree anywhere so I bought Pumpkin Pie Mix in the can. I used 1/2 heaping cup of the pie mix, 2 cups of 2% milk, 1 teaspoon cinnamon and 2 teaspoons vanilla extract mixed well for my pumpkin mix. Made 2 cups of strong decaf coffee in large mugs. Warmed 1 cup of the milk mixture in the micro for 1 1/2 minutes stirring a couple times. Poured 1/2 cup mixture per cup of coffee added 2 teaspoons Splenda and we really enjoyed it!! I called it Nat’s Pumpkin Pie Latte!!


    • Averie @ Love Veggies & Yoga replied: — September 18th, 2011 at 6:17 pm

      Pumpkin Pie Mix is really just plain Pumpkin Puree + added sugar (maybe some cream/milk in tiny amts too, I dont have a label to read on hand…) but skipping/reducing the sweetener is really the only difference needed. Sound like you doubled my recipe and it came out great. Glad you like it!


  24. Jenn — September 19, 2011 at 7:40 pm (#

    Oh my, I am REALLY looking forward to trying this. I don’t much care for coffee, but I’ve discovered that the pumpkin spice from Starbucks when mixed with a chai latte with soy milk is fantastic. Seriously, it’s like drinking a pumpkin pie.

    However, all other recipes make a sweet, thin runny pumpkin syrup, this one looks promising. and the pumpkin milk looks tasty as is. Thank you so much, I can’t wait to make pumpkin spiced chai! :)


  25. Starla — September 20, 2011 at 1:03 pm (#

    So i was super excited to see this and gave it a try today. I’ll say for the most part, it’s pretty darn good! But like one of the previous posters, i think I could’ve done with a little less spice. While I was adding the ingredients I got to the cinnamon and said to myself….but isn’t there cinnamon already in pumpkin pie spice? But I went ahead and followed your recipe. But I do think (for my taste anyway), it’s too much cinnamon. Every time I took a sip I felt like I had a slight coating on the roof of my mouth. And I blended it well! But still, great recipe! And I love that you use actual pumpkin puree rather than just a flavoring. :)


    • Averie @ Love Veggies & Yoga replied: — September 20th, 2011 at 1:08 pm

      Everyone has different tastes and preferences and scaling back the cinnamon for your own palate is a very easy fix next time, I’d say. Glad you enjoyed it!


  26. Dani — September 20, 2011 at 2:02 pm (#

    I just made this, & at first I didn’t think I liked it. But I’m sitting here drinking more & more & it’s growing on me more & more! I think at first I was disappointed because it didn’t taste like what I originally had hoped for my tastebuds – but I’m beginning to love it. I also like my coffee really sweet, & this recipe doesn’t make it very sweet. So I think when I pull the milk out of the fridge next, I’ll add a little more brown sugar, & it will work out. Thanks for making me step outside my coffee-comfort zone, & bring a little Fall to my apartment. :]


  27. Dani — September 21, 2011 at 4:21 pm (#

    Actually, in the end I decided I didn’t like it. I’m sad, because I really REALLY want to like it. I thought that the spices would dissolve, but they never did, no matter what I did. Is there a solution to that? Either way – Thanks for giving me the idea in my head, because now I want to play with all these ingredients [& more] to see if I can find one that will work for me. Minus the inch of spices coating the bottom of the mug when I’m done.


    • Patty replied: — September 21st, 2011 at 7:59 pm

      Same issue here- even when I warmed up the milk, the spices never mixed into the milk and every time I took a sip, it was super gritty. OP, how did you avoid this?


      • Averie @ Love Veggies & Yoga replied: — September 21st, 2011 at 8:55 pm

        You know I really didn’t have this issue and what little bit of “grit” I had was not a big deal for me. I’d either suggest reducing the amt of seasoning, or omitting it entirely and just using the pumpkin puree if it truly bothers you…or you can pay $4 a pop at Starbucks as a last resort :)

  28. Marek — September 21, 2011 at 4:57 pm (#

    I halved the amount of cinnamon, and it was still way too “spicy” for me :( thanks for giving me a starting point, but I think i’m going to have to adjust it quite a bit to get what I’m looking for. :(


  29. Lana — September 22, 2011 at 8:04 am (#

    I made this coffee this morning and it was WAY too chalky. I am not sure if maybe the combination of spices mixed with regular soy milk was the problem or what. What kind of milk did you use?? I am huge fan of pumpkin spice anything but the combo of pumpkin spice AND so much cinnamon left spice floating at the top of my blender bc there was too much to make a nice balance.


    • Averie @ Love Veggies & Yoga replied: — September 22nd, 2011 at 12:37 pm

      If you reread the recipe, I stated that I used almond milk in it and there are also some notes about the seasonings, i.e. they will not dissolve entirely and this is normal, and to adjust everything to taste.

      Good luck with your experimentation on finding something you feel is perfect for you.


      • Lana replied: — September 22nd, 2011 at 12:56 pm

        Oh, yes. I see now where it says almond milk that you SO MUCH for pointing that out. I suppose it will make all the difference and can not WAIT to try it that way.

  30. Jenny — September 22, 2011 at 12:22 pm (#

    hi! i used one of your pictures on my blog, i hope that’s okay. if not, just tell me so. have a look at my blog ;-)



  31. genevieve — September 22, 2011 at 4:59 pm (#

    I couldn’t be more excited about the prospect of trying this. Pumpkin and spice has to be one of my favorite things in the whole world. I bet the pumpkin mix would also taste great mixed with Greek yogurt or oatmeal!


  32. Katherine — September 24, 2011 at 6:18 am (#

    yummmmmmmmmmmmmmmmmmm happy I found your blog. Be Well, Katherine


  33. CoolWaterGems — September 24, 2011 at 7:40 pm (#



  34. sarah (sarah learns) — September 25, 2011 at 7:26 am (#

    averie, i had to come tell you that i made this just now and it is delicious!! :) i used sweetened vanilla almond milk, so i didn’t add any sweetener, and it is perfectly sweetened. great recipe!


  35. Caroline — September 27, 2011 at 10:25 am (#

    I mmmmmmm the whole drive to work today because of this latte. It saved my morning blues!


  36. Autumn Numbers — September 28, 2011 at 5:17 pm (#

    Hi, I’m a new reader..Just had to say I.Love.You! I just made your recipe for Pumpkin Spice Latte and it’s to die for! So much better than Starbucks and I get to use my favorite almond milk and REAL pumpkin. Thank you!
    BTW, Skylar is adorable! I have a son named Skyler :)


    • Averie @ Love Veggies & Yoga replied: — September 28th, 2011 at 6:36 pm

      Thanks for LMK you made this and loved it and for reading!

      And say hi to your Skyler from my Skylar :)


  37. Jenny — October 1, 2011 at 4:44 pm (#

    I really liked this concept. There’s just a bit too much cinnamon for me, but otherwise it’s good. I used Vanilla Syrup for my sweetener and it was perfect.

    thanks for the idea.


    • Averie @ Love Veggies & Yoga replied: — October 4th, 2011 at 3:30 pm

      glad you liked it and as I said in the recipe, all spices are to taste (mine) and so feel free to adjust (to yours)



  38. Angela R. — October 4, 2011 at 1:22 pm (#

    I just made my own and it’s delicious! I also made the pumpkin peanut butter oat bars. SO good! Starbucks lattes doesn’t sit well with me either. It’s those syrups. I’ve been drinking plain lattes for years because the syrups. The syrups burn my mouth for some reason. It has some kind of additive that I’m allergic to. Strange! So I’m used to ‘bitter’ lattes. I am incredibly lucky that a coffee shop opened two years ago in my area of town that makes syrups from scratch. Good for me but bad for my wallet. ;)


  39. Lorilee — October 6, 2011 at 6:36 pm (#

    Love your pictures. Yum. Fancy coffee drinks are how I survive the day with my kids at home :) It is great to see good vegan recipes as well. I have been cooking more and more vegan for a few year and really believe it is best all around.


  40. Becki @ Humble Bee — October 14, 2011 at 8:32 am (#

    I am working on this treat right now. I am afraid I did not make my coffee strong enough. So while the coffee is brewing I just wanted to take a sec and ask you what the HFCS stands for…maybe high fructose sugar? Just curious. Also, to add how lucky you are to have that pumpkin coffee. I can’t imagine finding that here in Canada but sure must be tasty! At least something different. Thanks for posting your latte.


  41. Minerva — October 21, 2011 at 7:45 am (#

    I used the “pumpkin milk” to make my overnight oats last night. Delish!


  42. Tara — October 29, 2011 at 11:15 am (#

    I found your site from Family Fresh Cooking (Facebook) and am enjoying the no bake pumpkin doughnuts, rolled in cocoa powder and my first cup of pumpkin spice latte!! What a wonderful start to my Saturday, thank you.


    • Averie @ Love Veggies & Yoga replied: — October 29th, 2011 at 12:54 pm

      Marla of Family Fresh Cooking is one of my best friends…I love her! Glad that you found me through her and are enjoying a no bake pumpkin donut (rolled in cocoa powder, nice touch) and a pumpkin spice latte. Thanks for writing to let me know :)


  43. Caroline — October 31, 2011 at 8:24 pm (#

    Thanks for sharing this wonderful recipe. My sister-in-law and I really enjoyed this drink and its definitely a keeper; what a great Halloween treat.


  44. Kandy — November 28, 2011 at 5:15 am (#

    That’s such a wonderful recipe! and it looks truly amazing in those pictures… I’ve never been too fond of coffee but I might give this one a try! By the way I spotted that one of our users added a picture of yours to his Pinspire collection and I just wanted to verify that this is okay with you. Don’t hesitate to get in touch for the link: masterpinspire@gmail.com Best!


  45. Michelle — March 24, 2012 at 7:30 am (#

    I absolutely love Coffee, and cannot imagine life without Coffee, and Averie, I love your site – you’ve really done a fantastic job of it. I particularly like the photos they are simply mouthwatering… mmmm.
    Thanks for your recipe as well I wonder if it’s ok with you if I add it on my site? I’d love to use some of your pics if that’s not too much to ask, Please let me know.
    Thanks a lot


  46. Kathy Shea — July 25, 2012 at 7:20 am (#

    I just found you a few days ago and love the Starbucks tips. I read this post and saved it because I knew I would try this. Today was one of those days where I needed something different in my coffee and I sort of had of all these ingredients. The reason I say sort of, I didn’t know my milk was past due and it smelled like it, so I used half of fat free vanilla international house creamer and half of my Nestle Coffee Mate Hazelnut creamer. This is soooooo goood! I did like you suggested and went a little “extra” on the pumpkin and it smells wonderful. The pumpkin flavor just pops out of this. Thank you so much for sharing this recipe.
    I bought apple juice yesterday because I’m going to give your caramel apple spice drink a try very soon. I really appreciate you sharing this recipe.


  47. Lori @ Intoxicology101 — August 2, 2012 at 1:58 pm (#

    Great pictures and dangerously delicious sounding recipe. Going to have to try this… maybe with a bit of kahlua :)


  48. Jamie — August 7, 2012 at 1:13 pm (#

    This is amazing! I always get into the fall spirit a bit too early, meaning Starbucks doesn’t even have their Pumpkin Spice Latte out yet, so this is great! I just made a bunch of this, saving the extra in mason jars for the rest of the week! I used raw sugar and made mine on the stovetop, so it would heat as I was mixing everything, then I used the aerolatte milk frother, making it even more like a latte! Thank you so much for helping me curb my pumpkin craving!!


  49. Brenian — August 10, 2012 at 1:59 am (#

    Although i’m more of a black coffee guy,

    but this recipe would prove very useful to my wife and kids,
    as they’re more of a sweet tooth,

    now i can share the love of coffee with this~

    Thanks Averie


  50. Paige — August 10, 2012 at 8:46 am (#

    This was so incredibly tasty! I am so thankful that I discovered it! I do have one question; I see that you pumpkin milk is white, and although mine taste amazing, I was wondering why mine turned out brown? I follow the recipe exactly…


    • Averie @ Averie Cooks replied: — August 10th, 2012 at 10:27 am

      well mine has a thick layer of whipped topping on it, maybe that’s what you’re seeing? My pumpkin milk before I added the coffee was tan-ish beige – it could be the lighting in the pics, too. I’m sure you did it just right if it tasted just right!


Leave a Comment