Homemade Pumpkin Spice Latte

This homemade DIY pumpkin spice latte recipe tastes like your favorite fall drink but is way cheaper—and healthier too since it uses far less sugar. In fact, it’s sweetened with maple syrup (which really underscores the fall flavor), but you can use another sweetener and adjust the amount to taste.

Making your own pumpkin spice blend ensures it’s perfectly fresh, and you’ll have extra to use all autumn long. Check out all of our pumpkin spice recipe ideas if you need inspiration.

Shopping Note: Be sure you buy pumpkin puree and not pumpkin pie filling for this recipe. Lower fat milk (skim or 2 percent) actually froths better, but you can also use oat milk in this recipe to make it vegan.

Special Equipment: You’ll probably want a milk frother for authentic body and texture, but if you don’t have one, see how to froth milk without a frother. And if you don’t own an espresso machine, the recipe includes instructions on using a Moka Pot instead.

See more copycat recipes when you’re craving something different (like a peppermint mocha or pink drink).

For the pumpkin spice:

  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

For the pumpkin spice latte:

  • 2 shots espresso
  • 2 cups milk
  • 2 1/2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon vanilla extract
  • whipped cream to top (optional)

Make the pumpkin spice blend:

  1. Stir together cinnamon, ginger, cloves, and nutmeg if using. Place spice blend in a sealed jar for up to six months and use in recipes that call for pumpkin pie spice.

Make the pumpkin spice latte:

  1. Pour milk into a saucepan or small pot and heat (the ideal temperature is between 150°F-155°F).
  2. Make your espresso and pour it into a cup. Add pumpkin puree and stir until thoroughly mixed in. Add the maple syrup, pumpkin spice, and vanilla extract and stir again.
  3. Use a milk frother to froth your milk for about 30 seconds and pour into the glass on top of the espresso mixture, piling the fluffiest foam on top (hold it back with a spoon while you pour); see Special Equipment note for an alternative way to froth.
  4. Sprinkle with a little extra pumpkin spice and gently stir to blend, trying not to disturb the top layer.
  5. Top with whipped cream for an extra decadent finish if you like.

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