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! Or if you prefer, make it and refrigerate it for a homemade iced pumpkin spice latte.
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! Is there anything more American than pumpkin spice everything?
The beauty of making this pumpkin spice latte recipe at home is that it can be adapted however you like. A coffee shop version can tend to be pretty sweet, but if you like yours less so, reduce the amount of sugar.
Coffee: This is the highlight of the show! You’ll want to brew up a batch of strong brewed coffee for this. Regular or decaf, whichever you prefer.
Milk: Using a combination of half and half with whole milk makes it creamy. For a dairy free vegan version, use coconut milk in place of the half-and-half, and unsweetened almond or oat milk to replace the whole milk.
Pumpkin: Instead of relying on pumpkin spice syrup, this recipe uses canned pumpkin for its signature pumpkin flavor. Could you use fresh, cooked pumpkin? Sure you could. Just don’t use canned pumpkin PIE mix.
Sweeteners: Brown sugar and maple syrup provide a rich sweetness to this drink. If you prefer a less sweet latte, you can certainly reduce the amount of sweetener you add.
Spices: Pumpkin pie spice gives us the cinnamon-y, nutmeg-y flavor we all love so much during pumpkin spice season!
Vanilla: Real vanilla extract adds richness to the drink.
This recipe makes a large batch — 8-10 servings. It’s perfect for entertaining; the “warm” feature on a slow cooker allows you to keep this drink ready for serving.
It couldn’t be any easier to make this recipe — simply combine the ingredients and heat.
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.
Hot tip: Freeze some of the cooled pumpkin latte mix in ice cube trays and use those when serving. This prevents the cold drink from becoming watered down with plain ice cubes.
★ Did you make this pumpkin spice latte recipe? Don’t forget to give it a star rating below! ★
- 5 cups strongly brewed black coffee
- 2 cups 1/2 and 1/2
- 1 cup whole milk
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 tablespoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 1/4 cup maple syrup
- Cinnamon (to sprinkle on top)
- Cinnamon sticks
- Whipped cream
Combine all ingredients in slow cooker and whisk until well blended.
Heat on low for 2-1/2 to 3-1/2 hours.
For hot lattes:
Reduce heat to warm to have mixture ready to serve. Ladle into mugs and top with whipped cream and a sprinkle of cinnamon.
For iced lattes:
Transfer hot latte mix into an airtight container. Allow to cool, then place in the refrigerator for several hours or overnight before serving over ice.
Be sure to use canned pumpkin puree, NOT pumpkin pie filling.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 226Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 60mgCarbohydrates: 37gFiber: 1gSugar: 34gProtein: 3g