Pumpkin Spice Latte (Starbucks Copycat Recipe)

This creamy, frothy, homemade pumpkin spice latte made with real pumpkin, flavorful spices, and fresh whipped cream. Skip the drive-thru and try making it for yourself this season!

If you love making your own delicious drinks, then you’ve got to try my Orange Crush and my Old-Fashioned Lemonade!

Why You Should Be Making Your Own PSL at Home

Summer is unofficially over and the season of pumpkin is upon us. The minute fall is here I head over to our local coffee shop to get a pumpkin spice latte. They make their latte with real pumpkin puree, which most coffee shops do not.

I decided to try to make this copycat pumpkin spice latte recipe on my own with real pumpkin. There are no artificial ingredients or syrup added to this drink. This fall favorite is loaded with cinnamon, nutmeg and topped with whipped cream! This latte tastes like pumpkin pie in a cup!

Give this pumpkin latte a try. You will save money by making it at home!

Key Ingredients

• Canned pure pumpkin puree (not pumpkin pie filling)
• Ground cinnamon
• Freshly grated nutmeg (or dried, if needed)
• Pure vanilla extract
• Brown sugar (light or dark)
• Milk (I like 1% milk, but you can use any type you prefer; non-dairy works, too!)
• Two shots of espresso (about 4 ounces total)
• Whipped cream (freshly whipped, if possible)
• Graham cracker crumbs for garnish

How To Make This Classic Fall Drink

1. Combine pumpkin, cinnamon, nutmeg, vanilla, brown sugar, and milk in a small saucepan.
2. Over low-medium heat cook the milk mixture until hot. Stir constantly so milk does not burn on the bottom.
3. Add milk to a mug and top with espresso. Stir to combine.
4. Garnish with whipped cream, cinnamon, and graham cracker crumbs.
5. Serve immediately and enjoy!

Tips and Variations

• Make this copycat pumpkin spice latte dairy-free and vegan by using plant-based milk like soy, almond, cashew, or coconut milk.
• If you do not have an espresso maker, use strong black coffee instead. You will need a bit more coffee so adjust to taste.
• I freeze the leftover canned pumpkin to use later. It lasts for about 7 days in the fridge and 3-4 months in the freezer. Just make sure to transfer the pumpkin from the can to an airtight container.
• Blend this up with some ice, or freeze it then blend it to make your own homemade pumpkin spice frappuccino.
•  Add some homemade caramel to take this PSL up a notch!
• Add some espresso powder to your heavy cream to make coffee whipped cream for an added boost of caffeine.

Storage, Freezing, and Reheating Instructions

• Store this homemade pumpkin spice latte for up to two days in the fridge in an airtight container or sealed glass like a large mason jar.
• Freeze this cooled fall drink in ice cubes using an ice cube tray or in a freezer-safe, airtight plastic bag or container for up to 3 months.
• Reheat in a saucepan over medium-low heat until warmed through or allow to thaw in the fridge overnight and enjoy chilled.

More Pumpkin Recipes To Try

• Pumpkin Chocolate Chip Oatmeal Bars
• Pumpkin Chocolate Chip Cookies
• Triple Chocolate Pumpkin Bread
• Pumpkin Cheesecake Bars
• Individual Pumpkin Tiramisu
• Pumpkin Chocolate Chip Muffins
• Easy Pumpkin Cream Cheese Bread

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