Homemade Pumpkin Spice Latte Recipe (Cheaper, Better, Faster)

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Starbucks rolled out pumpkin spice before Labor Day again, and a grande will run you $6.75 this year. I got tired of paying for it, so I started making my own… real pumpkin, a spice mix I keep stocked all fall, and a whisk. Twenty minutes, most of it hands-off, and honestly? Better than what’s in the cup with your name spelled wrong on it.

Is it just me, or does Starbucks roll out pumpkin spice earlier every single year? It’s not even Labor Day and my local store already looks like a Hallmark movie set.

I fall for it every time. Not the actual latte, mind you. Just the smell of it wafting through the drive-thru while I’m sitting there doing math I don’t want to do. A grande Pumpkin Spice Latte will run you about $6.75 this year. For coffee, milk, and a few spices you probably already own.

So a few years back I started making it myself. Turns out the “secret” to a great PSL isn’t a secret at all. It’s a spice blend, some real pumpkin, and a whisk. That’s it. No barista required, no espresso machine required, no standing behind twelve people who all ordered something with seventeen modifications.

Why bother making your own

Here’s what nobody tells you about pumpkin spice: there’s no actual pumpkin in it. It’s cinnamon, ginger, allspice, cloves, nutmeg, and mace, doing all the heavy lifting while pumpkin gets the credit. Real pumpkin is what you add separately, and it’s the one ingredient most homemade versions skip. Skip it and you get a fine spiced latte. Add it and you get the real thing.

Once I figured that out, the coffee shop version stopped feeling special. It just felt like I was paying $75 for something I could make better, in my own kitchen, in about the time it takes to microwave a bowl of milk.

What you’ll need

2 tablespoons canned pumpkin puree (not pumpkin pie filling… more on that below)
¼ teaspoon homemade pumpkin pie spice, plus a little extra for garnish
A pinch of freshly ground black pepper
2 tablespoons white sugar (Splenda or Stevia work fine too)
1 cup half and half (whole, reduced-fat, or skim milk all work)
½ teaspoon pure vanilla extract
¼ cup hot espresso or strong brewed coffee
Sweetened whipped cream, for the top

That pepper is not a typo. A single pinch does something wonderful to pumpkin spice. It wakes the other flavors up instead of letting them sit there being polite. Leave it out if you must, but try it once before you decide.

MORE: How to Make Homemade Pumpkin Puree: Fresh, Easy, Cheap

How to make it

In a microwave-safe bowl, combine the half and half, pumpkin, sugar, spice mix, pepper, and vanilla. Cover loosely, venting a small spot for steam.

Microwave until hot, about 1 to 2 minutes.

Whisk hard for 30 seconds, until it’s foamy. This is the whole trick to that coffee-shop texture, so don’t shortcut it.

Pour your hot espresso or strong coffee into a big mug, then pour the foamed milk right on top.
Finish with whipped cream and a dusting of spice. Done.

Twenty minutes, most of it hands-off, and you’re drinking your PSL before the drive-thru line would’ve even moved.

MORE: The Easiest Way to Turn Fall Apples Into Applesauce

Homemade pumpkin pie spice mix

Store-bought pumpkin pie spice is one of those small purchases that adds up for no good reason, especially since you likely have every ingredient in your spice cabinet right now.

1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon ground mace (or another ½ teaspoon nutmeg if you don’t have mace)
½ teaspoon ground nutmeg

Stir it all together and store it in an airtight container. It’ll keep a full year, and this recipe multiplies beautifully, so double or triple it once and you’re set for the whole season. Use it for lattes, sure, but also oatmeal, roasted sweet potatoes, and any baking recipe that could use a little fall.

MORE: Skip Starbucks: Pumpkin Spice Magic You Can DIY

A few things that’ll make it better

Use real pumpkin puree, not pumpkin pie filling. The filling comes pre-sweetened and pre-spiced, which throws off your ratios and makes the whole thing taste muddy instead of layered.
If half and half feels too rich, swap in whatever milk you keep on hand. Just know the latte will be thinner and less luxurious the lighter you go. That’s a trade-off, not a failure.
Whisk like you mean it. The foam is doing real work here, texture-wise, so don’t just stir.
And don’t stop at whipped cream. A drizzle of caramel or an extra sprinkle of spice on top turns this from “good homemade coffee” into “why would I ever pay for this again.”

Common questions

Can I make this without an espresso machine?

Yes. Strong brewed coffee works just fine.

How long does homemade pumpkin pie spice last?

A year, stored airtight in a cool spot.

Can I use non-dairy milk?

You can. Almond and soy both work, though the texture and richness will shift a bit depending on what you use.

What else is the spice mix good for?

Oatmeal, baking, roasted vegetables... anywhere you'd want that warm fall flavor.

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5 from 1 vote

Homemade Pumpkin Spice Latte

Skip the long lines and high price tags. This DIY Pumpkin Spice Latte is everything you love about the classic fall drink, but made right in your kitchen. Perfect for those cozy, crisp days!

Prep Time20

Cook Time3

Total Time23

Course: Drinks

Cuisine: American

Servings:

Calories: 432kcal

Ingredients

2 tablespoons canned pumpkin puree not pumpkin pie mix
¼ teaspoon Pumpkin Pie Spice see Notes
2 tablespoons white granulated sugar or substitute with Splenda or Stevia
Pinch of ground black pepper
½ teaspoon pure vanilla extract
1 cup half and half see Notes
¼ cup hot espresso or strong brewed coffee
Sweetened whipped cream for topping

Instructions

In a medium microwave-safe bowl, combine the half and half, pumpkin puree, sugar, pumpkin pie spice, black pepper, and vanilla extract. Cover the bowl with plastic wrap, leaving a small vent.
Microwave the mixture until the half and half is hot, about 1 to 2 minutes.
Whisk the heated mixture vigorously until it becomes foamy, approximately 30 seconds.
Pour the hot espresso or coffee into a large mug. Add the foamed mixture, stirring gently to combine.
Top with a dollop of sweetened whipped cream and a sprinkle of pumpkin pie spice.
Enjoy your homemade Pumpkin Spice Latte!

Notes

Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.

Pumpkin Pie Spice: Store-bought pumpkin pie spice can be pricey. Save money by making your own! Find the recipe below here.

Milk Alternatives: If half and half isn’t your thing, feel free to substitute with whole, reduced-fat, or skim milk.

Nutrition

Question: So… team Starbucks or team DIY this year? I already know where I’ll be standing. Right at my own counter, whisk in hand, not a line in sight.

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Diane says:

August 28, 2024 at 11:04 am

Has anyone tried this with tea? I do not drink coffee. Thanks

georgie says:

August 24, 2024 at 2:46 am

i can’t afford starbucks, so i have no idea what theirs tastes like. i’ve made my own for years. no recipe, just a haphazard sprinkle of cinnamon, nutmeg, ginger and allspice. it’s not bad but yours looks better. i will try it, except for the pepper. as a super taster, it burns my mouth. i’m just curious, though, you say what i have long known, there is no pumpkin in pumpkin spice, yet you put it in yours. i’m curious as to why. i also add a spoonful of cocoa to my regular coffee but i’m wondering if you have a recipe for mocha latte? many thanks for all your helpful tips

Mary Hunt says:
August 24, 2024 at 8:35 pm

I can see why that might be confusing! “There’s no actual pumpkin in pumpkin spice mix.”

Kim Rubin says:

September 30, 2021 at 1:11 pm

I make my own PSLs also, but use a homemade pumpkin spice syrup. It’s not the kind of thin syrup such as Torani; it’s a thicker style. I like it better than a thin syrup, and I also substitute the sugar in it with Splenda. It uses canned pumpkin, and is cooked it in a saucepan, which gets rid of the raw taste of the pumpkin. It lasts for 2 weeks in the fridge. I found the recipe online, and use it daily in my morning coffee. I also use Green Mountain Pumpkin Spice K-Cup Pods as they’re a light roast and I don’t like strong coffee. But you can use whichever coffee you prefer.

HOMEMADE PUMPKIN SPICE SYRUP

Yield: approx 2 cups
INGREDIENTS
1 cup water (I found that I prefer it a little thicker so cut down the amount of water a little bit)
3/4 cup pumpkin puree (not pumpkin pie filling!)
1 cup brown sugar or 3/4 cup Splenda
1 tsp vanilla
2 tsp pumpkin pie spice

INSTRUCTIONS
Whisk together all the ingredients in a small-medium sized pot. (Make sure you leave a little room for the mixture to expand as it boils.) Turn the heat on medium-high. Whisk occasionally until it begins to simmer, then boil. Turn the heat down to medium and simmer/boil for 2 minutes, whisking occasionally. Remove from the heat, whisk again, and allow to cool.
You can use it immediately or allow the mixture to cool, then pour into a 2 cup mason jar and cover. Store in the refrigerator. It will be thick. You can shake the covered jar or stir to blend again if needed. It should last for about 2 weeks in the fridge.
NOTES
I use approximately 2 Tbsp pumpkin spice syrup for a cup of coffee.