,

How to Make an Amazing Pumpkin Spice Latte (at Home Recipe)

Katie Wells Avatar

Reading Time: 3 minutes

This post contains affiliate links.

Read my affiliate policy.

pumpkin spice latte
Wellness Mama » Blog » Recipes » How to Make an Amazing Pumpkin Spice Latte (at Home Recipe)

It’s no secret that I love coffee, and nothing says fall like a warm pumpkin spice latte! Seeing Starbucks pumpkin spice lattes on their signs every fall makes my mouth water. But I can’t justify consuming that much sugar (50 grams in a grande size) plus all the junky additives.

Not to mention it costs about $6+ per cup to consume said sugar! I wanted to find a way to get that pumpkin flavor without the barista. With my love for pumpkin coffee, I knew I had to find a way to make it at home for less.

A Pumpkin Spice Latte Recipe, with Real Pumpkin

I’ve fine-tuned this easy pumpkin spice latte recipe over the years and now I can’t drink anything else! It’s easy to make for yourself or for a crowd with just a blender and a stovetop (or Crock-Pot).

This pumpkin spice latte tastes very similar to the coffee shop psl versions without artificial colors, flavors, and sweeteners. Oh, and it actually contains pumpkin puree… because it’s not a REAL pumpkin spice latte without it!

If you’re using store-bought canned pumpkin and won’t use the whole can, freeze the rest in ice cube trays and keep them in a bag for future batches. Or use it up in something like this warm pumpkin bread recipe. Check out the end of this post for more pumpkin recipe ideas.

Ingredients For a Real Food Pumpkin Spice Latte

I like using raw, grass-fed milk, but not everyone can have dairy. This coffee recipe is naturally gluten-free, but you can also make it dairy-free. Sub coconut milk, almond milk, oat milk, or macadamia milk. (Macadamia is my favorite!) These are easy to find in the store, but homemade nut milk is cheaper and less watered down.

I use a half-teaspoon of pumpkin pie spice, but you can use your own blend of cinnamon, cloves, and nutmeg if you don’t have pie spice on hand. It tastes similar to chai, but without the cardamom or black pepper. The pure vanilla extract rounds out the warming spices in this coffee drink.

Topping it Off

A dollop of whipped heavy cream or coconut cream finishes off this recipe and makes it extra decadent. Try a whipped cream dispenser for homemade (and low sugar) whipped cream on demand.

If you want to avoid sugar, then feel free to omit it. I use these pumpkin spice stevia drops, and don’t miss the sugar one bit!

pumpkin spice latte

Pumpkin Spice Latte Recipe

A simple and delicious pumpkin spice latte made with real pumpkin and dairy-optional ingredients!
Prep Time 4 minutes
Cook Time 5 minutes
Total Time 9 minutes
Calories 199kcal
Author Katie Wells

Servings

1 serving

Ingredients

Instructions

  • In a blender, combine all the ingredients except the whipped cream.
  • Blend until smooth. Or, if you have an immersion blender, pour all ingredients into a medium saucepan and blend with an immersion blender.
  • Pour the contents of the blender into a small saucepan.
  • Heat the milk mixture over medium heat on the stove for about 5 minutes or until hot, stirring frequently.
  • Top with whipped cream, garnish with a dash of cinnamon, and enjoy!

Nutrition

Nutrition Facts
Pumpkin Spice Latte Recipe
Amount Per Serving (1.5 cups)
Calories 199 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 96mg4%
Potassium 467mg13%
Carbohydrates 20g7%
Fiber 0.2g1%
Sugar 19g21%
Protein 8g16%
Vitamin A 1657IU33%
Vitamin C 2mg2%
Calcium 313mg31%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

The nutritional info for this recipe uses 1 cup of whole milk and omits the whipped cream topping. Nutrient profile, particularly the fat and protein content, will vary if nut milk or coconut milk is used. 

Tips and Variations

  • Want More? – Double, triple, or quadruple the recipe to make for extra people. Serving for a party? Multiply the ingredients by 10 and keep warm on low in a slow cooker or in a carafe.
  • Iced Version – You can also make an iced pumpkin spice latte version with a strong cold brew instead of hot coffee if you prefer. Or cool the coffee first and blend all ingredients in a blender with 1/2 cup of ice.
  • Protein Boost – Sometimes I’ll also add a teaspoon of grass-fed collagen or a scoop of healthy protein powder for more protein.

More Pumpkin Recipes

I have quite a few pumpkin recipes on my site. Here are a few if you want to check them out. Some of them are a great way to use up the rest of your pumpkin puree after making your pumpkin spice latte.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you like pumpkin spice season? What’s your favorite fall drink? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

62 responses to “How to Make an Amazing Pumpkin Spice Latte (at Home Recipe)”

  1. Bess Avatar

    This looks like such a delicious recipe! Do you just make your own macadamia nut milk? Or where do you find it?

  2. Vince Avatar

    5 stars
    I love the way this looks! I don’t mind store-bought drinks now and again but I often find that they’re so excessively sugary. For me, the problem isn’t justifying the sugar but more that I don’t like the flavor. Give me something lower in sugar anyday.

  3. Hélène Avatar

    I use a chicory-dandelion coffee too and its still good, just not as good as with coffee.

  4. Hélène Avatar

    I use twice the coffee, heaping T of pumpkin and add stevia with the cream (the trick to coffeeshop taste is LOTS of sweetness!) Delish.

  5. Suez Avatar

    3 stars
    I so wanted to like this, but sorry, I found it blah. I even increased the ingredients and still didn’t get the pumpkin latte taste. 🙁 And it certainly didn’t look orange colored like the picture! So sad…

  6. Alice Avatar

    5 stars
    This is an AWESOME Autumn drink!!!
    I just made this using some left over roasted Kambocha squash. I added the three spice ingredients instead of the store-bought mix. The squash already had cinnamon sprinkled on it so I probably should’ve left that out because the latte came a little too spicy hot. Still good! For the sweetener I first added a little bit of maple syrup (usually I drink coffee without any sweetener) but, since this was a special treat, I also added a teaspoon of sugar in the raw. The milk was whole, raw milk.
    This one is definitely going in my permanent recipe file! 😀

  7. Linda Avatar

    2 stars
    Hello WM,

    Just made your pumpkin pie and was curious about this recipe. The coconut milk is so rich to drink as a drink. I usually use a splash in a soup or dish…

    1. Hélène Avatar

      I would dilute the coconut milk in half with water. Way too rich to use a whole cup.

  8. Tara Avatar

    This inspired me to jazz up my normal coffee creamer. I usually chill a can of coconut milk, skim the cream off and add some vanilla and stevia. This morning I added some pumpkin puree and pumpkin spice for a nice hint of fall in my coffee. I’ll be enjoying this for the next few days. Thanks!

  9. Gail Avatar

    Just wondering about the cook time. You list 10 minutes in heading but 2 hours in instructions.

  10. Suzy Avatar

    I’m a little worried about the saturated fat content. Isn’t coconut milk very high in that? I’ll try with regular milk since I have no allergies. Thanks!

  11. Pat Avatar

    Hi! Great dessert idea. But I think most “pumpkin spice lattes” are called that because they flavor a regular latte using the spices commonly used pumpkin pie (cinnamon, nutmet, ginger, etc) but no actual pumpkin is used for coffee flavoring. Found your recipe on a search to make my own syrup naturally. I think you could eliminate the pumpkin and the long cooking and have a great “natural” syrup to keep in the fridge. Just an idea…

  12. Jae Avatar

    I might try this with decaf coffee or strong black tea?  (I am always able to sleep after coffee, but I feel more jittery/anxious and it often makes my stomach hurt especially if I haven’t eaten anything). Does anyone have suggestions?

  13. Susan Avatar

    Dear WM, you make no mention of your stand on dairy. What is it? Other than your lack of discussing dairy, you’re 100% doing paleolithic nutrition!! For all your faithful followers, they can Google or YouTube the following to help them on their journey: Dr Loren Cordain, Robb Wolf, Nell Stephenson Paleoista, Mark Sisson, Food Inc movie, Wheat Belly lecture, Paleodiet.com, and many many more. Your name should be on the list if you

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating