attainable sustainable book cover
Check out my new book!

A Publishers Weekly top ten pick from National Geographic Books!

The Best Healthy Pumpkin Spice Latte to Celebrate Fall

May contain affiliate links. Please see my privacy policy and affiliate disclosure.

Make this homemade pumpkin spice latte recipe to replicate your favorite fall drink order (for less!). Made with wholesome ingredients and real pumpkin, raise a mug of warm goodness to the season!

This turmeric milk is another way to warm your hands and enjoy rich flavor. 

glass mug with a drink, topped with whipped cream and a cinnamon stick

Oh, pumpkin spice season, how I love you! Whether it’s delicious pumpkin bars or pumpkin creme brûlée, I will indulge every day of the week! 

Your favorite coffeeshop pumpkin spice latte at home

This recipe makes a large batch — 8-10 servings. It’s perfect for entertaining, especially if you use the slow cooker option. The “warm” feature on a slow cooker allows you to keep this drink ready for serving. 

This big batch also allows you to make it ahead and refrigerate it for iced pumpkin spice lattes. The mixture will keep in the fridge for several days. 

It couldn’t be any easier to make this recipe — simply combine the ingredients and heat. 

ingredients for pumpkin spice latte

Customize this homemade pumpkin spice latte recipe

The beauty of making this pumpkin spice latte recipe at home is that it can be adapted however you like. Coffeeshop versions tend to be pretty sweet, but if you like yours less so, reduce the amount of sugar

For a dairy free vegan version, use coconut milk in place of the half-and-half, and almond or oat milk to replace the whole milk. 

You can use canned pumpkin for this recipe or freshly made DIY pumpkin puree.

And hey, if you really want to replicate the expensive-but-hip coffeeshop vibe, whip up a batch of these Better Than Starbucks Pumpkin Cheesecake Muffins!

pumpkin spice latte with cinnamon stick in a glass mug

★ Did you make this pumpkin spice latte recipe? Don’t forget to give it a star rating below! ★

three glass mugs full of pumpkin spice latte

Healthy Pumpkin Spice Latte Recipe

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Skip the lines and make your own specialty coffee at home.

Ingredients

For the latte

Optional toppings

  • Cinnamon (for sprinkling)
  • Cinnamon sticks
  • Whipped cream

Instructions

On the stovetop:

  1. Combine all ingredients in a large saucepan over medium-low heat. Whisk until well blended, then stir often until heated through, about 15 minutes.
  2. Ladle into mugs and (if desired) sprinkle with ground cinnamon, add a swirl of whipped cream, and pop in a cinnamon stick.

slow cooker from above, with brown liquid in it

In the slow cooker:

  1. Combine all ingredients in a slow cooker. Whisk until well blended.
  2. Cook on low for 2.5 to 3.5 hours.
  3. Ladle into mugs and (if desired) sprinkle with ground cinnamon, add a swirl of whipped cream, and pop in a cinnamon stick.

Notes

Refrigerate any leftovers and use those to make iced pumpkin spice lattes. Shake before serving. Pour over ice.

Coffeeshop versions tend to be pretty sweet, but if you like yours less so, reduce the amount of sugar

For a dairy free vegan version, use coconut milk in place of the half-and-half, and almond or oat milk to replace the whole milk. 

You can use canned pumpkin for this recipe or freshly made DIY pumpkin puree.

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 30mgSodium: 158mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 10g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

three glass mugs full of pumpkin spice latte

Originally posted October 2017; this post has been updated.

Click to save or share!

Meet the Author

Claudie Evert

Claudie Evert is passionate about living lightly on the earth. She digs in the garden, cooks food from scratch, and will -- someday -- master the art of picking out a ripe watermelon.

2 comments… add one
  • Liz (Eight Acres ) Oct 14, 2017, 2:05 am

    Looks great! Thanks for sharing the recipe.

  • Michelle Mar 24, 2018, 5:13 pm

    Great recipe. Will make again!

Leave a Comment