Easy Pumpkin Spice Latte – Ready in 10 Minutes or Less
Hey there! If you’ve ever craved a pumpkin spice latte but didn’t want to wait in a Starbucks line that snakes out the door (been there, done that, nearly froze my toes off), you’re in for a treat. Last fall, I started making these at home after a friend dared me to make one faster than she could put on her fancy boots. I won—barely. Now it’s my go-to when the weather smells like cinnamon and my kitchen is slightly more chaotic than I’d like. I promise, you don’t need barista skills to pull this off (I still can’t steam milk without making a mess, so you’re not alone).
Why I Keep Making This (And Maybe You Will Too?)
I whip these up when I want a hug in a mug but also don’t want to spend an arm and a leg. My partner jokes this is my autumn personality in a cup. My daughter thinks it’s dessert. On a sleepy Monday, I honestly make a double batch, just for myself. Sometimes the pumpkin sinks to the bottom in a lumpy sort of way, but honestly, I just stir it and carry on. If you’re ever in a rush, or if the blender’s in the dishwasher—me, last week—this recipe still works. Also, I’m a little obsessed with the way it makes my whole apartment smell like a candle shop.
What You’ll Need (But Not Much)
- 1 cup milk (any kind; I’ve used almond, oat, even half-and-half when I’m feeling fancy)
- 2 tablespoons pumpkin purée (okay, sometimes I go up to 3 if I want it super pumpkiny)
- 1 tablespoon sugar or maple syrup (I’m not loyal, I switch these all the time)
- 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and a pinch of ginger if you’re out)
- 1/2 teaspoon vanilla extract (my grandmother swore by the real deal, but the cheap stuff’s fine)
- 1 shot espresso or 1/2 cup strong brewed coffee (instant works in a pinch, no judgment)
- Whipped cream, for topping (optional, but let’s be honest, is it really optional?)
How I Usually Make It (With a Few Side Rambles)
- In a small saucepan, toss in the milk, pumpkin purée, sugar (or syrup), and pumpkin pie spice. Give it a good whisk—don’t worry if it looks a bit weird at this stage, it always does. Medium heat is your friend; don’t let it boil, or you’ll have a skin on top (which is, um, not great). This is when I usually sneak a taste.
- Once it’s steaming and everything’s mostly smooth, pull it off the heat and stir in the vanilla. If you like your lattes super frothy, use a little hand frother right in the pan. Or just put some elbow grease into the whisking. Actually, sometimes I just shake it (carefully!) in a mason jar with a lid.
- Pour your hot coffee or espresso into a big mug—mine has a chip in the rim, but it’s my favorite—then pour the pumpkin-milk mix over that. Stir it up.
- Top with as much whipped cream as you’d like and maybe a little sprinkle of cinnamon. Or pumpkin spice, if you’re feeling extra. Sometimes I add a cinnamon stick just to look like I have my life together.
Bits and Bobs I’ve Learned
- If you use fresh pumpkin, cook it down extra or it’ll be a bit stringy. Canned is just easier though, honestly.
- I tried using honey once and it tasted… odd. Maple syrup is better. Or just plain sugar is totally fine.
- If you overheat the milk, it forms that skin—just peel it off and pretend you never saw it.
When I Felt Adventurous (And Occasionally Regretted It)
- I swapped in coconut milk for a tropical twist—surprisingly good, but not really pumpkin spice “latte” anymore. Still, not bad!
- One time, I tried stirring in cocoa powder for a chocolate-pumpkin thing. It was a little much, I’ll be honest. Maybe I did it wrong?
- Oat milk is my go-to for a creamy vibe with less dairy drama.
Do You Really Need Fancy Equipment?
Not at all. I use a whisk, sometimes a hand frother if it’s not hiding in a drawer. I’ve even microwaved the milk in a jug and shaken it up with a fork (don’t judge). If all else fails, just stir with energy; it works. No espresso machine? No worries—here’s a trick: check out Bon Appetit’s tips for making strong coffee in a pinch. I’ve literally just used instant, and nobody complained.
How Long Does It Last? (Not Long, Honestly)
If you don’t finish it right away (rare!) you can stash the pumpkin-milk mix in the fridge for up to two days. Just shake it before reheating. But in my house, it’s gone before I remember where the lid is. If you want to prep ahead, double the recipe and keep it in a jar, ready to go.
How We Serve It Up (With a Little Flair)
I like to top mine with a swirl of whipped cream and a dusting of cinnamon. Sometimes my partner drops in a cookie for dunking—no idea where he got that idea, but it’s a winner. Around Halloween, we add a candy corn or two just to be silly. Oh, and if I’m feeling extra, I use a big, mismatched mug (the one I found at a market in Brighton—love it!).
My Hard-Earned Pro Tips (AKA Lessons From Oops Moments)
- Don’t rush the milk. Once I cranked up the heat to save time and ended up with a scorched mess. Patience wins this round.
- If you add the espresso before the milk is hot, it just goes lukewarm—so heat that milk!
- I once tried skipping the sugar; it ended up tasting kind of flat. Even a tiny bit helps.
Questions People Actually Ask Me (And My Honest Answers)
- Can I make this vegan?
- Absolutely. Use non-dairy milk and skip/replace the whipped cream. Oat milk’s my fave, but soy or almond is grand. Coconut milk is a bit wild, but hey, why not?
- What if I don’t have pumpkin pie spice?
- Mix cinnamon, nutmeg, and a little ginger—maybe a pinch of cloves if you’ve got it. No need to buy a special blend unless you want it. Actually, this blend on Simply Recipes is a good guide.
- Can I make it iced?
- Sure thing! Let your pumpkin-milk mix cool, pour over ice, then add your coffee. It’s weirdly good on a warm fall day (we get a few here in London, believe it or not).
- My pumpkin always sinks. Am I doing something wrong?
- Nope, it just happens. Stir, sip, repeat. Or maybe blend it a smidge before pouring—up to you.
And before I forget: I once spilled the whole thing trying to carry two mugs at once. So, take my advice and do it in two trips (learned that the hard way). If you want more cozy drinks, you might like Sally’s homemade hot chocolate—it’s my go-to for winter nights.
That’s it! Now go make your kitchen smell like autumn and enjoy your cozy homemade pumpkin spice latte—just don’t blame me if you never go back to the coffee shop line again.
Ingredients
- 2 cups milk (dairy or non-dairy)
- 2 tablespoons pumpkin puree
- 1 to 2 tablespoons sugar (to taste)
- 1/2 teaspoon pumpkin pie spice, plus more for topping
- 1/2 teaspoon vanilla extract
- 1/2 cup strong brewed coffee or 2 shots espresso
- Whipped cream, for topping
Instructions
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1In a small saucepan over medium heat, whisk together milk, pumpkin puree, and sugar until hot but not boiling.
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2Remove from heat and whisk in pumpkin pie spice and vanilla extract.
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3Pour hot coffee or espresso into two mugs.
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4Divide the pumpkin milk mixture evenly between the mugs and stir to combine.
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5Top with whipped cream and a sprinkle of pumpkin pie spice. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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