If you’ve ever wanted to bring that cozy coffee shop magic home, this Pumpkin Spice Latte Recipe is just what you need. It’s creamy, warmly spiced, and perfectly sweetened — a fan-freaking-tastic way to jump into fall (or really, any time you want a little pumpkin comfort in your cup). I love how easy it is to make, yet it tastes like you spent hours crafting it. Stick with me here, because I’ve got all the tips and tricks to help you master this cozy classic.

Why You’ll Love This Recipe

Simple Ingredients, Big Flavor: You only need pantry staples, but the pumpkin and spices pack a real punch.
Made in Minutes: From start to sip, it takes under 10 minutes—quick enough for busy mornings or an afternoon pick-me-up.
Customizable Comfort: Easily tweak sweetness, spice level, and milk type without losing that signature pumpkin latte vibe.
No Fancy Equipment Needed: You don’t need an espresso machine, frother, or barista skills—just your whisk and microwave are enough.

Ingredients & Why They Work

This Pumpkin Spice Latte Recipe shines because it balances creamy milk and real pumpkin puree, warming spices, and the rich aroma of coffee. Each ingredient plays its role, and with a few little tips, you’ll get that perfect café-quality cup.

Pumpkin Spice Latte Recipe - Ingredients

Whole Milk: Adds creaminess and body; use full-fat for the richest latte, but any milk works if you have preferences.
Unsweetened Pumpkin Puree: Real pumpkin is key—it brings authentic flavor and smooth texture.
Granulated White Sugar: Balances the earthiness of pumpkin and spices; adjust for sweetness.
Vanilla Extract: Deepens flavor and adds warmth beyond just pumpkin spice.
Pumpkin Pie Spice: The star blend of cinnamon, nutmeg, ginger, and cloves—for that unmistakable cozy vibe.
Brewed Coffee: Use your favorite roast; I love a dark roast for boldness, but medium roast adds subtlety.
Vanilla Creamer: Enhances creaminess and sweetness while keeping the flavor rounded.
Whipped Cream: Optional but worth it for that indulgent café feel.
Pumpkin Pie Spice (for topping): A light dusting finishes the drink beautifully and smells irresistible.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love to play around with how spicy or sweet I make my pumpkin spice latte. Sometimes, if I’m feeling fancy, I add a pinch of cardamom or swap creamer for oat milk to give it a nuttier, plant-based twist. Really, you can make this latte truly your own – that’s what makes it so fun and approachable.

Spice it up: Try adding a pinch of ground cloves or extra cinnamon if you want a stronger spice kick. I often sneak in a little extra cinnamon because I’m a sucker for that warm smell.
Switch up the milk: Almond, oat, or soy milk work great and offer different flavors and creaminess levels for dietary needs or just a change of pace.
Sweetener swaps: You can use honey, maple syrup, or brown sugar instead of granulated sugar – each brings a slightly different depth of flavor.
Iced version: Use chilled brewed coffee and shake the pumpkin mix with ice for a refreshing fall cooler.

Step-by-Step: How I Make Pumpkin Spice Latte Recipe

Step 1: Whisk Together the Pumpkin Mixture

In a glass measuring cup or bowl, combine the milk, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Whisk everything together really well until it’s smooth and the sugar starts to dissolve. This step warms up the pumpkin flavor and lets all the spices get friendly with the milk. If you don’t have a whisk, a jar with a tight lid works too—shake it vigorously. It’s a simple trick I’ve used when rushing in the mornings and it magically still tastes great.

Step 2: Heat the Pumpkin Milk Mixture

Pop your whisked mixture in the microwave for about 1 minute. You want it warm, not boiling — this helps to blend the flavors and makes your latte extra cozy. I’ve found if it gets too hot, the pumpkin flavor can get a bit bitter, so keep an eye on that timing. You can also heat it gently on the stove if you prefer.

Step 3: Brew Your Coffee

Brew a cup of your favorite coffee—strong enough to stand up to the creamy pumpkin milk. I usually go for dark roast. Pour it straight into your mug, or the glass you’ll serve in, for that beautiful layered look.

Step 4: Combine and Add the Creamer

Pour the warm pumpkin milk mixture over the brewed coffee. Stir gently to combine, then add vanilla creamer to taste. The creamer adds that silky smooth texture and brings everything together beautifully. Give it a good stir before you sip because the pumpkin tends to settle at the bottom if left still.

Step 5: Top and Enjoy

Top your drink with a generous swirl of whipped cream and sprinkle a pinch of pumpkin pie spice on top for that picture-perfect finish. Trust me, it’s these little details that make you feel like you’re treating yourself every time.

Pro Tips for Making Pumpkin Spice Latte Recipe

Use Fresh Pumpkin Puree: Homemade or canned pumpkin puree works, but fresh makes a subtle difference—I make extra in the fall and freeze it in 1 tbsp scoops.
Don’t Overheat the Milk: Heating your pumpkin mixture too long can cause bitterness—warm until silky and fragrant, but not boiling.
Chill Coffee Ahead for Iced Lattes: Brewing coffee the night before and chilling it makes the iced version crisp without diluting flavor.
Stir Before Each Sip: Pumpkin particles like to settle at the bottom, so give it a mix every few sips to keep the flavor balanced.

How to Serve Pumpkin Spice Latte Recipe

Pumpkin Spice Latte Recipe - Serving Suggestion

Garnishes

I’m a whipped cream fan for the full fall café experience, plus that little dusting of pumpkin pie spice or cinnamon on top makes it look festive. Sometimes I throw on a sprinkle of nutmeg or even some crushed gingersnap cookie crumbs for a crunchy surprise. When serving guests, a cinnamon stick stirrer adds a cute touch and extra spice aroma.

Side Dishes

Pair this Pumpkin Spice Latte with buttery pumpkin muffins, spiced biscotti, or even a slice of apple cinnamon bread. I’m partial to a flaky croissant when I’m cozying up with my latte on a chilly morning. Plus, the warm spices in both the coffee and the baked goods marry beautifully.

Creative Ways to Present

If you want to get festive, try serving your latte in mason jars with a twine bow and a cinnamon stick tucked in for a rustic feel. For a holiday brunch, adding a little caramel drizzle or chocolate shavings on the whipped cream is always a hit. I’ve also surprised my friends by layering pumpkin latte with a bit of hot chocolate for a dreamy twist!

Make Ahead and Storage

Storing Leftovers

If you make extra of the pumpkin milk base, store it in an airtight container in the fridge for up to 2 days. When you’re ready for more lattes, just warm it gently in the microwave or stovetop and add fresh coffee and creamer. This saves time and keeps your flavors fresh without that cooked milk taste.

Freezing

I freeze leftover pumpkin milk mixture in ice cube trays so I have pre-measured servings ready to go. When it’s all frozen, I pop the cubes into a ziplock bag. Toss a few cubes in a mug with hot coffee and creamer for a quick latte on days when you’re short on time. Just be mindful to thaw partially first or heat slowly to avoid curdling.

Reheating

Reheat your stored pumpkin milk mixture gently on the stove or microwave in short bursts, stirring often, until warm but not boiling. Boiling can separate the milk and make your latte grainy—which I’ve learned to avoid the hard way. Patience is key for that smooth, luscious sip.

FAQs

Can I make this Pumpkin Spice Latte Recipe dairy-free?

Absolutely! Swap the whole milk and vanilla creamer for your favorite plant-based milks such as almond, oat, or soy. I recommend using an unsweetened oat milk for creaminess, and adjust sweetness if your creamer is less sweet. It still tastes rich and cozy without dairy.
What’s the best coffee to use for this latte?

I suggest a dark roast for a bolder flavor that stands up to the pumpkin and spices, but medium roast works if you prefer something lighter. Freshly brewed coffee will always give you the best result, and if you’re making iced versions, brew the coffee a day ahead and chill it in the fridge.
Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick to unsweetened pumpkin puree because canned pumpkin pie filling already contains added sugar and spices, which can throw off the balance of sweetness and spice in your latte. If you only have pie filling, reduce the added sugar and pumpkin pie spice accordingly.
How do I prevent the pumpkin and spices from settling at the bottom?

This happens because the pumpkin puree is quite dense. Stir your latte before every sip to keep everything mixed well. Using a whisk or frother right after combining can also help incorporate air and keep the texture light.

Final Thoughts

This Pumpkin Spice Latte Recipe is a little cup of joy that’s super approachable and endlessly tweakable. I always feel like it brings a moment of cozy happiness to my day, whether in quiet mornings or busy afternoons. Trust me, once you make this yourself, you’ll skip the coffee shop lines and enjoy a homemade treat that’s entirely your own creation. So go on, grab your favorite mug and pumpkin spice, and let’s make fall happen—one delicious sip at a time.