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!

side shot of latte with whipped cream, cinnamon stick and cinnamon sprinkle

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    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 pumpkin pie spice, pumpkin puree, vanilla and milk. It all gets topped with a dollop of whipped cream and a cinnamon sprinkle! This latte tastes like pumpkin pie in a cup!

    picking up a mug of pumpkin spiced latte

    Homemade Pumpkin Spiced Latte Ingredients

    • Canned pure pumpkin puree: This is not the same as pumpkin pie filling. My go to pumpkin purees are Libbys and trader joes Organic pumpkin puree!
    • Pumpkin pie spice: Use store-bought or make your own! It’s super easy to make it at home and lasts for up to 6 months in the pantry!
    • Pure vanilla extract: Gives this pumpkin spice latte even more flavor. Use as little or as much as you like.
    • Granulated sugar: I am not a huge fan of sweet coffee so I only used 1 tsp of granulated sugar for two servings. You can adjust to taste and use more or use a natural sweetener like maple, honey or agave.
    • Milk: I used 2% milk, but you can use any type you prefer and have on hand. Non dairy milk works too! 
    • Two shots of espresso: About 4 ounces total. You can also use about 3/4 cup of strong hot coffee. You may have to adjust to taste.
    • Whipped cream (freshly whipped, if possible)
    • Cinnamon sticks for garnish, if desired

    How To Make Pumpkin Spice Latte

    • Warm up spices and milk: Combine pumpkin, cinnamon, nutmeg, vanilla, brown sugar, and milk in a small saucepan. Over low-medium heat cook the milk mixture until hot. Stir constantly so milk does not burn on the bottom.

    warmed milk and spices in small saucepan

    • Add milk to a mug and top with espresso. Stir to combine.
    • Garnish with whipped cream, cinnamon sticks and a dusting of cinnamon to garnish! Serve immediately and enjoy!

    whipped cream in clear stand mixer bowl

    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.
    • 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.

    aerial shot of Homemade Pumpkin Spiced Latte in clear coffee mugs

    More Pumpkin Recipes To Try

    Pumpkin Spice Latte

    Creamy frothy pumpkin spice latte made with real pumpkin, spices and whipped cream. Save money and make this fall favorite at home.
    Servings: 2
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes


    • 2 tbsp canned pure pumpkin,, not pumpkin pie filling
    • 1/2 tsp pumpkin pie spice
    • 2 tsp vanilla extract
    • 1 tsp granulated sugar
    • 1 1/2 cups milk
    • 2 shots of espresso
    • whipped cream for garnish, if desired
    • cinnamon sticks for garnish, if desired
    • cinnamon sprinkle for garnish, if desired


    • Combine pumpkin, cinnamon, nutmeg, vanilla, brown sugar, and milk in a small saucepan.
      Over low-medium heat cook the milk mixture until hot. Stir constantly so milk does not burn on the bottom.
    • Divide the warmed milk mixture between mugs and top each mug with a shot of espresso.
      Garnish with whipped cream and cinnamon! Enjoy!

    Nutrition Information

    Calories: 186kcalCarbohydrates: 18gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 28mgSodium: 114mgPotassium: 292mgSugar: 14gVitamin A: 2725IUVitamin C: 0.7mgCalcium: 220mgIron: 0.4mg

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