You’ll want to know How to Make a Pumpkin Spiced Latte, so you can make these at home and save so much money during the fall months! Watch the video showing you how to make a pumpkin spice latte, then scroll to the bottom of this post and print out the recipe so you can make it at home.
I’m so excited about this recipe. That doesn’t really tell you all that much since I’m excited about new recipes every week… but this week I’m particularly excited. Why is that, you ask? Well, I loved this week’s recipe. My husband loved this week’s recipe. My son loved this week’s recipe. And when you learn how to make a pumpkin spice latte at home, I hope you’ll love it too!
Today I’m going to show you How to Make a Pumpkin Spice Latte, in the comfort of your own home… without waiting in long lines or shelling out a gazillion pennies. We’re going to make a “tall” latte, as they say in the coffee world. If you’re totally into coffee, be sure to also check out my posts on How to Make Iced Coffee and How to Make Cold Brew Coffee.
How to Make a Pumpkin Spice Latte:
The first thing you’ll do is make the spiced pumpkin milk.
Start with the milk. You can use any sort of milk you’d like. I usually use nonfat milk because I’m always trying to lighten things up. Honestly, it’s the best tasting with whole milk because it’s so rich and creamy. Try alternative milk like soy milk, almond milk or coconut milk too. It’s completely up to you.
Add 2 tablespoons of pumpkin puree to one half cup of milk. Make sure you use plain, unsweetened pumpkin puree since you’ll be adding sugar to the recipe. Add a little brown sugar, vanilla and pumpkin pie spice. Whisk it all together and put it in the microwave until it’s hot and steamy. If you don’t like to use the microwave, you can do this on the stove instead.
Did you know you can make your own pumpkin pie spice? See my Recipe Notes in the How to Make a Pumpkin Spice Latte recipe at the end of this post.
Best glasses for tall coffee drinks:
I searched high and low for the best glasses for making tall coffee drinks. I thought maybe I’d like an acrylic type, but I’m so glad I found these made of glass and with a handle. They are the perfect size for a tall, fancy coffee drink! You can find them here: Arc International Luminarc Bolero Mug, 16-Ounce, Set of 4. When I bought them on Amazon, they were around $18.00.
Pour your hot and frothy pumpkin milk into a tall mug.
Do you use coffee or espresso for a Pumpkin Spice Latte?
You can use either. I have a coffee maker at home, and I have an espresso machine. Whatever you’d like to use, go ahead and brew it right into your pumpkin milk. For this post, I used coffee. If you don’t have one of these pod-type coffee makers, just brew your coffee and add it to the glass (about 1 cup of coffee).
Finish off your pumpkin spice latte with a couple of splashes of cream (I use half & half), and a teaspoon or two of sugar. Stir to combine.
Now you know how to make a pumpkin spice latte! You can drink it like this, or you can add a little bit of whipped cream (optional, but not really). And be sure to sprinkle some nutmeg on top.
I did a little research and found that if you buy this at Starbucks, the calorie count for a nonfat Pumpkin Spice Latte is 260. My recipe computes to 152 calories. So you get to save money AND calories! And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.
And there you go! No lines, no weird syrups, and perfectly delicious for a chilly fall morning. See why I was so excited? Love.
If you’re looking for things to eat with your pumpkin spice latte, you might enjoy these Pumpkin Gingerbread Muffins or my copycat Starbucks Pumpkin Scones. Cinnamon Sour Cream Coffee Cake, Pumpkin Doughnut Drops and Coffee Scones are also delicious to eat with coffee!
How to Make a Pumpkin Spice Latte
Ingredients
- ½ cup milk (nonfat, whole, almond, soy, etc.)
- 2 tablespoons unsweetened pumpkin puree
- 1 teaspoon brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 1 cup brewed coffee or espresso
- 2 tablespoons half and half cream
- 2 teaspoons granulated white sugar
- whipped cream and nutmeg (optional)
Instructions
- In a glass measuring cup or microwave-safe bowl, whisk together the milk, pumpkin, brown sugar, vanilla and spice. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy. (alternately, you can heat it on the stove)
- Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Add the cream. Add a teaspoon of sugar. Stir, and taste. Add another teaspoon of sugar, if desired. Stir!
- Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!
Notes
- Nutritional information was figured using nonfat milk and NO whipped cream.
- If counting WW points, use nonfat milk, 1 teaspoon brown sugar, 2 teaspoons white sugar and 2 tablespoons regular half & half. Lighten it up more by using substitutes!
- If you don't have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg. Measure from there.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t believe I saw this post- i was literally just talking to my roommate today about how I need to stop buying pumpkin spice lattes everyday because they are both costing me too much money and too many extra minutes at the gym.
Normally I brew my coffee with a little cinnamon and nutmeg mixed in with the grounds and then just add some non-fat half and half (i’m a 3 cups a day girl so I have to cut the cals somehow). But when the holidays come around, the employees at Starbucks start to learn my name because I CAN”T resist their drinks!
YOU ROCK RECIPE GIRL!
I am so excited to try this recipe, I am a basic black coffee drinker most of the time, maybe a little milk, but when the pumpkin spice latte is available I cannot get enough!!
Mmm! This sounds delightful! I just made my own pumpkin puree a few nights ago, and if you’re up for this you should really try doing it yourself, no more searching shelves for over priced cans of pumpkin! I bought a nice sweet pumpkin, it was actually a green gord I can’t remember the name of it (I chose organic because I find they are so much more flavorful!) and I cut that bad boy in half and roasted flesh side down at 400 degrees until it was soft, pulled it out of the oven and pureed it in my food processor. Boy! I’m telling you the flavor difference is insane! I payed 7 dollars for my pumpkin and got 9 cups of puree out of it! Its so sweet and fresh and freezes really well. I just separated it into 1 cup increments and put those in baggies and froze them.
I have an breville espresso machine I scored at goodwill for 23 dollars, it was broken at the time but my hubby cracked that bad boy open and fixed it. Now I have the most incredible espresso everyday! I enjoy iced americanos and spiced soy lattes very much! I’m also a cappucino girl. What can I say I’m a barista at heart, I mean I AM from Oregon! But now that I saw this lovely recipe I think I am going to have to pull one of those zip loc bags out and defrost it and treat my hubby to a fall delight. Thanks so much for sharing!
Thanks so much! Just had my first one yesterday (and my second one today). Better to get a recipe than become a frequent Starbucks-er.
I have to tell you… this was DELICIOUS! I was SO excited when I first saw the recipe yesterday! I couldn’t wait to make it this morning!! I was even late to work because I just HAD to make this today (note to readers: it’s not time consuming, but does need a few more minutes than a normal cup of coffee). It’s SO much better than Starbucks, IMO. I used vanilla almond soy milk and sugar free vanilla creamer instead of half-half. THANK YOU for the deliciousness and saving me $4.00+ on a cup of coffee!! 🙂
Gonna try this recipe for sure; but trying to stay away from dairy and white sugar. Think I’ll modify recipe to use Almond Milk and Maple Syrup; everything else will work. I’ll have to let you know how it turns out. Love the real pumpkin in the recipe (adds fiber). Thanks for sharing this recipe! A winner for sure.
How timely to find your recipe…. my favorite fall latte (from Starbucks)! Now I can save a few bucks and make my own… thanks!
I can’t wait to try this. I LOVE pumpkin spice lattes. My husband will love it even more if it turns out to be a hit since it will save major dollars. Thanks again.
My grandmothers would fix me coffee when I was little with more milk and sugar than coffee 🙂 I still cannot drink coffee black but I use more coffee than milk or sugar:) anxious to try this pumpkin latte. HAPPY FALL!
OMG . . . I can’t wait to try this out! I love my coffee in the form of Caramel Macchiattos or Pumpkin Pie Spice . . . I love a traditional Vanilla Latte or once in a great while a Peppermint Mocha hits the spot!! Hope to win some coffee . . . can’t wait to try your recipe!! Thanks so much!!