Homemade Pumpkin Spice Latte (Better Than the Coffee Shop!)

Every year as soon as the weather starts to cool down, I get so excited for pumpkin spice season. There’s just something about that cozy mix of pumpkin, cinnamon, and spice that instantly feels like fall in a mug. I used to count down the days until the coffee shops brought back their pumpkin spice lattes, but honestly, those trips really start to add up, not to mention they’re often way too sweet for my taste. That’s when I started making my own version at home, and let me tell you, it’s a total game changer.

What I love most about making a pumpkin spice latte at home is that I get to control exactly what goes into it. Real pumpkin puree gives it that creamy, earthy flavor that you just can’t get from a syrup bottle, and the spices make the whole kitchen smell incredible. Plus, I can adjust the sweetness depending on my mood. Sometimes I want it rich and sweet, other days I go lighter. It’s the perfect little ritual to start my day or wind down in the afternoon with something warm and comforting.

And here’s the best part: it’s so easy! You don’t need any fancy equipment, and you can whip it up in about the same time it would take to drive to the coffee shop. I like to top mine with a swirl of whipped cream and a sprinkle of cinnamon, but it’s just as good without. Once you make this homemade pumpkin spice latte, you’ll wonder why you ever stood in line and paid those high prices. It’s cozy, budget-friendly, and honestly better than the coffee shop version!

Ingredients

• 1/2 cup brewed espresso or strong coffee – the bold base that gives this latte its rich coffee flavor.

• 1 cup almond milk – creamy and smooth, it keeps the drink light and dairy-free.

• 2 tablespoons pumpkin puree – adds real pumpkin flavor for that authentic fall taste.

• 2 tablespoons brown sugar (adjust to taste) – a touch of sweetness with a warm, molasses note.

• 1/2 teaspoon pumpkin pie spice (plus extra for garnish) – the classic spice blend that makes it truly “pumpkin spice.”

• 1/2 teaspoon cinnamon – adds extra warmth and coziness to every sip.

• Whipped cream (optional, for topping) – a fluffy finishing touch that makes it feel like a coffee shop treat.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Brew a shot of espresso or a small cup of strong coffee and set it aside.

2. In a small saucepan over medium heat, whisk together the almond milk, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Warm the mixture gently, stirring often, until heated through (but don’t let it boil).

3. Pour the coffee into a large mug, then slowly add the warm pumpkin milk mixture.

4. If you like, finish with a swirl of whipped cream and a sprinkle of cinnamon or pumpkin pie spice.

5. Serve right away and enjoy your cozy homemade pumpkin spice latte!

Tips & Tricks for the Perfect Pumpkin Spice Latte

• I’ve found that using real pumpkin puree (not pumpkin pie filling) makes such a difference. It gives the latte that earthy, creamy flavor that feels so cozy.

• If you like your lattes on the sweeter side, go ahead and add a little extra brown sugar or even a drizzle of maple syrup. I love tweaking it depending on my mood.

• Frothing the milk (even just with a handheld frother or whisk) makes the latte feel extra special and coffee-shop worthy.

• Don’t skip the spices! A little sprinkle of extra pumpkin pie spice or cinnamon on top makes it look and taste amazing.

• This recipe works just as well with dairy milk or oat milk if you’re not a fan of almond milk. I switch it up depending on what I have in the fridge.

• If you want to save time in the morning, you can mix up a little batch of the pumpkin milk mixture and keep it in the fridge. Just heat it up and pour it over coffee when you’re ready!

Serving

• I love pouring this latte into a big mug and curling up with a blanket. It’s basically fall in a cup.

• A swirl of whipped cream on top makes it feel like such a treat, but it’s just as good kept simple.

• Sprinkle a little extra cinnamon or pumpkin pie spice on top for that picture-perfect finish.

• Pair it with a slice of pumpkin bread, a scone, or even a cookie for the ultimate cozy moment.

• This latte is best enjoyed right away while it’s warm and frothy. Trust me, it’s worth taking a pause to savor it!

Storing

• This latte is definitely best enjoyed fresh, but you can make the pumpkin milk mixture ahead of time and keep it in the fridge for 2–3 days.

• When you’re ready for a cup, just reheat the mixture on the stove or in the microwave, then pour it over freshly brewed coffee.

• If you have leftovers, store them in a sealed jar or container in the fridge and give it a good stir before reheating.

• I don’t recommend storing a finished latte with the coffee already mixed in. The flavor and texture are so much better when the coffee is freshly brewed.

• For a fun shortcut, I sometimes double the pumpkin mixture and keep it ready to go, so I can whip up a latte in just a couple of minutes.