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A mug of pumpkin spice latte with a creamy lightly foamed top
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Pumpkin Spice Latte Recipe

A gently spiced homemade latte with real pumpkin, maple syrup, whole milk, and strong brewed coffee.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 2 mugs
Calories: 221.4
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups whole milk 488 g
  • 1/4 cup plain canned pumpkin puree 61 g; not pie filling
  • 2 tablespoons pure maple syrup 40 g
  • 1/2 teaspoon ground cinnamon 1.3 g
  • 1/8 teaspoon ground ginger 0.25 g
  • 1/8 teaspoon ground nutmeg 0.25 g
  • 1 teaspoon vanilla extract 4.2 g
  • 1/2 cup strong brewed coffee 118 g, hot

Equipment

  • 1 Small saucepan
  • 1 Whisk
  • 2 Large mugs at least 12 fluid ounces

Method
 

  1. Brew the coffee. In a small saucepan, whisk milk, pumpkin, maple syrup, cinnamon, ginger, and nutmeg until evenly combined.
  2. Warm over medium-low heat for about 4–5 minutes, whisking often, until steaming but not boiling. Remove from the heat and stir in vanilla. Whisk briskly for a light foam, or use a handheld frother with its head submerged to prevent splashing. Never shake hot liquid in a sealed jar.
  3. Divide the hot coffee between 2 roomy mugs. Add the pumpkin milk evenly, spooning any foam over the top. Stir gently and serve at a comfortable drinking temperature. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, and use within 24 hours for best quality.

Video

Notes

Contains milk and caffeine. Decaffeinated coffee lowers but does not eliminate caffeine. Nutrition is estimated per half batch, without toppings.
Video credit: Inspired Taste, The Best Homemade Pumpkin Spice Latte Recipe. Their version uses 2 tablespoons pumpkin, 1 tablespoon maple syrup, and 1 tablespoon vanilla for 2 cups milk, with optional whipped cream. This version uses more pumpkin and maple syrup, less vanilla, and no whipped cream. Follow the quantities here.