Pumpkin Spice Latte

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

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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.

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.


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.

Only Eats

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.


409 comments on “Pumpkin Spice Latte”

  1. Pingback: The Seasons Are A Changin’ « running towards recovery

  2. 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!

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

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  8. 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 :)

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  14. 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.

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  20. 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. ;)

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  23. 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.

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  25. 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.

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

  29. 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.

    • 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 :)

  30. 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.

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  34. 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!

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  38. 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

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  41. 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.

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

  43. 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!!

  44. 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

  45. 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…

    • 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!

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  49. My latte was amazing!!

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