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Copycat Pumpkin Spice Latte

Copycat Pumpkin Spice Latte

Make a cozy coffeehouse-style pumpkin spice latte at home with real pumpkin puree, warm fall spices, espresso, and creamy milk. This easy homemade pumpkin latte is perfect for crisp autumn mornings and costs less than many coffee shop version
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 2 cups milk whole milk or your preferred milk
  • ½ cup strong brewed coffee or 4 shots espresso
  • 4 tablespoons pumpkin puree
  • 4 tablespoons granulated sugar adjust to taste
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • Whipped cream for topping (optional)
  • Ground cinnamon or pumpkin pie spice for garnish (optional)

Instructions
 

  • Make the Pumpkin Mixture: Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract to a small saucepan. Whisk until the mixture is smooth and well combined.
  • Heat the Milk: Pour the milk into the saucepan with the pumpkin mixture. Heat over medium-low heat, whisking frequently, until hot and steaming. Do not let the milk boil.
  • Prepare the Coffee: Brew strong coffee or prepare four shots of espresso. Divide the coffee evenly among four mugs.
  • Combine the Latte: Pour the warm pumpkin milk mixture into each mug over the coffee. Stir gently to combine and distribute the pumpkin spice flavor evenly.
  • Add the Toppings: Top each latte with whipped cream, if desired. Sprinkle a little cinnamon or pumpkin pie spice over the top.
  • Serve: Serve immediately while warm and enjoy your homemade copycat pumpkin spice latte.

Notes

 
  • Use real pumpkin puree: Choose plain pumpkin puree, not canned pumpkin pie filling.
  • Adjust the sweetness: Start with less sugar and add more to taste.
  • Avoid boiling the milk: Gentle heating helps keep the latte creamy and smooth.
  • Make it dairy-free: Use oat milk, almond milk, or another milk alternative.
  • Make it iced: Let the pumpkin milk mixture cool, combine it with chilled coffee, and pour over ice.
  • Storage: Store leftover pumpkin milk mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently and prepare fresh coffee when ready to serve.
  • Serving suggestion: Pair with pumpkin muffins, cinnamon rolls, or a slice of apple cake for a cozy fall breakfast.
 

Nutrition Facts

 
  • Calories: 370cal
  • Carbohydrates: 50g
  • Protein: 15g
  • Fat: 13g
  • Saturated Fat: 6g
  • Polyunsaturated Fat: 6g
  • Cholesterol: 45mg
  • Sodium: 310mg
  • Fiber: 1g
  • Sugar: 24g