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.
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.
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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!
★ Did you make this pumpkin spice latte recipe? Don’t forget to give it a star rating below! ★
Healthy Pumpkin Spice Latte Recipe
Skip the lines and make your own specialty coffee at home.
Ingredients
For the latte
- 5 cups strongly brewed black coffee
- 2 cups half-and-half
- 1 cup whole milk
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 cup brown sugar
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
Optional toppings
- Cinnamon (for sprinkling)
- Cinnamon sticks
- Whipped cream
Instructions
On the stovetop:
- Combine all ingredients in a large saucepan over medium-low heat. Whisk until well blended, then stir often until heated through, about 15 minutes.
- Ladle into mugs and (if desired) sprinkle with ground cinnamon, add a swirl of whipped cream, and pop in a cinnamon stick.
In the slow cooker:
- Combine all ingredients in a slow cooker. Whisk until well blended.
- Cook on low for 2.5 to 3.5 hours.
- 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 gramsAmount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 30mgSodium: 158mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 10g
Originally posted October 2017; this post has been updated.
Wow, this recipe has SO. MUCH. SUGAR.!!! Not exactly what I’d call healthy.
I have another recipe that has only 1 gm sugar and only 9gm carbs.
Great recipe. Will make again!
Looks great! Thanks for sharing the recipe.