Homemade Pumpkin Spice Latte
There’s something about a pumpkin spice latte that instantly signals fall has arrived. That creamy, cozy blend of coffee, warm spices, and subtle sweetness—it’s comfort in a cup. And now, you can enjoy all that seasonal goodness right at home with this easy, lighter recipe made from simple ingredients.
As a nutritionist and pumpkin superfan, I love making my own version with real pumpkin purée (for extra fiber and beta-carotene!) and a touch of maple syrup instead of heavy sweeteners. It’s rich, aromatic, and perfectly balanced—without the sugar crash. Whether you’re using dairy milk or a non-dairy option like oat, almond, or soy, this homemade PSL delivers all the fall feels with way less fuss (and cost!).
More cozy fall favorites
Warm up with my Pumpkin Pie Overnight Oats for breakfast, snack on a bowl of my Pumpkin Banana Protein Pudding, or bake a batch of my Healthy Pumpkin Chocolate Chip Cookies for an afternoon treat. Pair any of them with this latte for the ultimate autumn moment!
What makes this PSL brew-tiful
- Real pumpkin goodness: Made with pure pumpkin purée for a boost of nutrients like beta-carotene and potassium.
- Perfectly spiced: Cinnamon, nutmeg, and cloves create that signature fall aroma and taste.
- Customizable comfort: Enjoy it hot or iced, bold or mellow—however you like your PSL best.
- BYOB (Be Your Own Barista!): No fancy equipment or coffee shop line required—just a few easy ingredients and your favorite mug.
The nutrition information reflects using almond milk, but you’ll see calorie counts for other milks at the bottom of the recipe (skim, 2% low-fat, soy, and more). Feel free to use whatever variety you have in the fridge!
For more coffee goodness, try this Frozen Peanut Butter Latte!
Homemade Pumpkin Spice Latte
Ingredients
- ¾ cup milk, any type, dairy or non-dairy
- 2 tablespoons pumpkin puree
- 2 to 3 teaspoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice blend*
- ¼ cup coffee
* You can make your own pumpkin pie spice blend by mixing:
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
Instructions
- In a small saucepan, add the milk, pumpkin, maple syrup, vanilla and spice blend and warm over low-medium heat (if using dairy milk, only let the milk simmer with gentle bubbles. If the flame is too high, it will curdle).
- Occasionally mix to ensure everything blends together. Pour into glass, mix in ¼ cup hot brewed coffee (or 1 ounce brewed espresso) and top with a squirt of optional whipped cream and sprinkle of additional pumpkin spice.
- *Alternatively, you can heat and blend the milk mixture (with pumpkin, maple, vanilla and spice) in the microwave, stopping and stirring in 30- to 45-second increments (it’ll take 1 to 2 minutes to get it nice and hot).
Notes
- 120 calories for skim milk
- 140 calories for 1% milk
- 150 calories for 2% milk and soy milk
- 170 calories for light coconut milk
the real stuff… its a holiday staple in our household.
Hi Rick! Thanks for your endorsement—it means the world to me. This is a favorite in my house as well!
Nutrition question. Do you add the calories for the milk to the 80 calories? Thsnks
Hi Debra! The 80 calories in the nutrition panel include “almond milk”. At the bottom of the recipe, you’ll find the calorie count for other milk options like skim or coconut milk. Thanks for pointing this out — it isn’t very clear on my recipe page, and I appreciate you taking the time to post this question. I’ll update the recipe to make it clearer right away. Thanks for being here!
I am a teacher. I whipped this up before school.. it was so good!! Thank you for this perfect morning treat!!!
Hi Cheryl. Thanks for sharing your thoughts with us and we’re so glad you get to enjoy a treat before school—you totally deserve it!
—Team Joy
How long can this be stored in the refrigerator
Hi. Thanks for stopping by. This should be good in the fridge for about three days—though, it usually doesn’t last that long in my house!! Hoping you enjoy the recipe!
Can you replace pumpkin for chocolate??
Hi Cindy. Thanks for your question! Yes! You can swap the same amount of chocolate chips for pumpkin puree to melt in the sauce pan, and everything else would remain the same. It will be a mocha latte. If you decide to try it, let us know how it turns out!
—Team Joy
Very good when I changed the recipe to a 1/2 cup milk and a 1/2 cup coffee. I also used 3 tsp maple syrup.
Hi Kim – thanks for sharing which adjustments made this recipe delicious for you! It’s great to have a (DIY) PSL up your sleeve! 😉
-Alison
I’m not a coffee drinker but I was wondering if I could substitute Chai for the coffee?
Great question, Christine! Yes, you can absolutely swap the coffee for chai tea—it’ll add a cozy, spiced twist that’s perfect for fall. Please let us know how it turns out! 🙂
— Team Joy
Thank you for the recipe. Can the pumpkin puree be frozen? It only comes in 14 oz cans, and the rest would go to waste.
Hi Louise! Yes, pumpkin puree can be frozen. I would recommend freezing the extra puree in ice cube trays or muffin tins for easy single-serve portions. Once the pumpkin puree is frozen, pop the cubes out of the tray and store in a freezer-safe container. In the freezer, it will last 3-4 months. Enjoy! — Eliza (Team Joy)
So delish
Thanks for sharing
I’m Hooked
Hi Deborah! I’m so happy you’re “hooked” … that’s the loveliest compliment! 😉
Loved!
So glad you loved this recipe, Jacqueline!
This is really good. I added more coffee and added turmeric and black pepper.
Hi Pam! So glad you loved this one! Sounds like you made some delish adjustments.— Eliza (Team Joy)