Pumpkin spice latte at home
By the CDL Team. Updated 2026-11-03. Prep 5 min, cook 5 min, serves 1.
Warm milk with pumpkin purée, maple syrup or sugar, pumpkin pie spice and vanilla, froth it, then pour over a double shot of espresso (or 1/2 cup strong coffee). Makes one 12 oz latte in about 10 minutes.
Ingredients
- 18 g finely ground coffee for a double espresso (about 2 oz), or 1/2 cup strong brewed coffee
- 3/4 cup (180 ml) whole milk or oat milk
- 2 tbsp pumpkin purée (not pumpkin pie filling)
- 1 to 2 tbsp maple syrup or brown sugar, to taste
- 1/4 tsp pumpkin pie spice, plus a pinch to finish
- 1/4 tsp vanilla extract
- Whipped cream, optional
Equipment
- Espresso machine, moka pot or AeroPress (or a French press for strong coffee)
- Small saucepan
- Milk frother or whisk
Method
- Brew the coffee. Pull a double shot of espresso, or brew 1/2 cup of strong coffee using about twice your usual dose. Pour it into a 12 oz mug.
- Warm the pumpkin base. In a small saucepan over medium-low heat, whisk the pumpkin purée, maple syrup and pumpkin pie spice for about 1 minute until fragrant.
- Add the milk. Whisk in the milk and heat until steaming, but not boiling. Take it off the heat and stir in the vanilla.
- Froth. Froth with a handheld frother or whisk hard for 30 seconds until foamy. Pour through a fine strainer if you want a smoother texture.
- Combine and serve. Pour the pumpkin milk over the coffee, top with whipped cream if you like, and finish with a pinch of spice.
Tips and swaps
No espresso machine?
A moka pot or AeroPress gets close to espresso strength. Strong French press coffee works too; the drink will be a little lighter.
Dairy-free
Oat milk froths best of the common plant milks. Use maple syrup instead of honey-based sweeteners if keeping it vegan.
Less caffeine
Use Decaf Mexico Sierra Azul for an evening latte, or Mexico Half Caf for roughly half the caffeine of a regular cup.
Make a batch of the base
Whisk the pumpkin, sweetener and spice together and keep it covered in the fridge for up to 5 days. Use about 3 tbsp per latte.
Coffee to use
Frequently asked questions
What coffee is best for a pumpkin spice latte?
A medium-dark or dark roast holds up to milk and spice. Chocolate and caramel notes pair well with pumpkin; bright, fruity light roasts tend to get lost.
Can I make it iced?
Yes. Stir the pumpkin, sweetener and spice into cold milk, shake well, and pour over ice and a cooled double shot.
Can I use pumpkin pie filling?
It works, but filling is already sweetened and spiced, so skip the syrup and most of the spice and taste as you go.