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Homemade Pumpkin Spice Latte

“A cup of coffee, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream…such a cup of coffee is a match for twenty blue devils and will exorcise them all.” – H. W. Beecher

I created this recipe back in 2006 when I was still in graduate school and Starbucks was a constant, if expensive, companion. Five years later this is still one of my favorite Autumn beverages. Flavored with fresh nutmeg, ground cloves and brown sugar, I used to drink it while reading a book or dawdling at the computer. Nowadays, I pour it in a hot cup and drink it one-handed while putting train tracks together. :)

Pumpkin Spice Latte (My Recipe)

    Ingredients: Makes 2 servings

  • 1 level tablespoon pumpkin puree (canned)
  • 1 cup milk (whole if you dare!)
  • 1/2 tablespoon light brown sugar (packed and leveled)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg (+ a pinch for dusting later)
  • 1/8 tsp ground cloves
  • 1/2 tsp pure vanilla extract
  • 2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
    You can also use a shot or two of espresso instead of coffee.
  • 4 tablespoons half-and-half
  • Sugar to taste
  • Whipped cream

Directions

Begin brewing coffee.

In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.

For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of half-and-half. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Top it off with a touch more ‘pumpkin milk,’ add sugar to taste, then cover with whipped cream and sprinkle with nutmeg.

TIP: You can also make a bigger batch of the pumpkin mixture in the blender and store it in the fridge for a couple days. Easy pumpkin spice latte in the mornings!

About the Author
I'm a work-at-home mom and entertainment director for my son, a.k.a. The Munchkin. When we aren't doing art, singing songs or making something tasty in the kitchen we enjoy listening to podcasts and exploring the outdoors. I'm also slightly obsessed with coffee and love to knit. :)
  1. Janice

    Just wondering do you use canned pumpkin for this recipe?

    • Anonymous

      Yup! I added a note about it to the recipe. Hope you enjoy your latte. :)

  2. Pooh2_14

    I doubled the pumpkin and it was delicious! Yum! I will definitely be making this again, but I’ll make a few short cuts because that’s a lot of dirty dishes for some coffee. The blender is unnecessary, just whisk everything in the saucepan… 

    • Anonymous

      I usually use a blender because it makes for a smoother pumpkin mixture, but do what works best for you! You can also make a bigger batch of the pumpkin mixture in the blender and store it in the fridge for a couple days. Easy pumpkin spice latte in the mornings then. :)

  3. desasdishes

    I can’t wait to try this!  Where I live the Starbucks don’t have holiday flavors, so my fall has been rather flat.  Thank you! 

    • Anonymous

      You’re welcome! Hope you enjoy the recipe. :)

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  5. Ashlee Redger

    I’ve never been to Starbucks, so I don’t know how this was supposed to taste. I made it according to the recipe and found that it wasn’t sweet enough or pumpkin-y enough for me. So I added almost double the recipe called for brown sugar in one glass and added more pumpkin as well. I spiced and sweetened my whipped cream with brown sugar and the spices. It is great now!

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  7. Thea Shukaliak-Neufeld

    WOW! Thanks for this. I just made the ‘pumpkin milk’ in preparation for the next few mornings. I doubled the whole recipe as well as added twice as much pumpkin. And whole milk all the way! I can’t wait until morning with whipping cream and a sprinkle of cinnamon on top. Yummy and thanks again :D

    • Anonymous

      Sounds like you have a couple awesome mornings ahead of you! :)

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  9. Ncsassyrita

    I just made this and it is so wonderful. Now I can stay home on sat. mornings and still have my pumpkin spice latter thanks and Merry Christmas!

    • Ncsassyrita

      I meant latte lol darn phone keyboard

    • Anonymous

      I’m glad you enjoyed the recipe! Thank you for coming back to tell me. :) Drinking of these myself right now!

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  11. Yadiritza

    I bought some missing ingredients at my Publix and did brag on how I was attempting a pumpkin coffe ;) now I cant wait till the bam bam moment tomorrow and moment of truth…

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  14. Trish @ MyBigFatBundt

    Thank you! My husband and I are in the midst of moving to a downtown loft–lots of up front expense, and so I’ve been cutting out my Starbucks-A-Day habit. Had a recipe for a pumpkin ‘frappucino’ which was awesome, but wanted something warm as the weather begins to change. This was great. I veganized it. :-) Used almond milk in place of regular whole, and full-fat coconut milk (from the can) in place of half and half. Also used Truvia in place of sugar. Thanks!!

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  17. Shayla

    Definitely a new favorite in my house. Thanks for such a wonderful recipe!!!!

    • Ari

      You’re welcome! Glad you are enjoying it. (Me too, made one this morning!)