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Easy Pumpkin Spice Latte to Make at Home

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Warm up to fall with this easy yet incredibly delicious Pumpkin Spice Latte. A homemade pumpkin pie spice sets it apart and the Make-Ahead Pumpkin Spice Syrup will keep you in lattes for a month!

Pumpkin Spice Latte with whipped cream and spices on a white background

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Pumpkin Spice Lattes have defined the advent of the autumn season for years now, with Starbucks leading the parade.

And while I love my morning Starbucks, especially on brisk mornings with richly colored leaves falling softly to the ground — it’s fun to bring the party home and brew the beloved latte at home as well. Usually my second… or third. It keeps the creative juices flowing, or so I tell my family.

This weekend, I was in my local market shopping for everyday items… and canned pumpkin.

Ingredients for Pumpkin Spice Lattes

I was surprised to find the shelf empty. I went to another local market with the same result. And yet a third… and a fourth. By the time I landed at the fifth store, I found 1 can left — the 30-ounce can. Of course, I quickly loaded it in my cart. While in the isle I saw three other shoppers also with the intent of finding canned pumpkin. They had theirs, I was the last. Relieved, they joked with each other about their morning pumpkin spice lattes.

So, if you can find pumpkin in your market — and you’re a Pumpkin Spice Latte fan — try this! The Homemade Pumpkin Spice Pie Blend is a particular favorite, very similar to the pumpkin pie recipe we love in the fall.

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Front view of Pumpkin Spice Latte with whipped cream and dusted with cinnamon
Pumpkin Spice Latte with whipped cream and spices on a white background

Pumpkin Spice Latte with Homemade Pie Spice Blend

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Warm up to fall at home with this easy, incredible Pumpkin Spice Latte with home curated spices and make ahead syrup that will last a month!


  • 1 cup milk
  • 2 shots of espresso or 1/4 cup strong brewed coffee per latte
  • 2 tablespoons Pumpkin Syrup (See Below)
  • Garnish with cinnamon or nutmeg and Sweetened Whipped Cream

Pumpkin Syrup

  • 1/3 cup pure pumpkin puree
  • 3 tsp pumpkin pie spice (or homemade blend)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract


For the Pumpkin Spice Latte:

  1. Bring the milk to a simmer over low heat. Froth or whisk the milk.
  2. In two large mugs, combine the espresso or brewed coffee with 1 tablespoon of Pumpkin Spice Syrup in each mug. Divide the frothed milk between the two, top with sweetened whipped cream and a sprinkling of cinnamon or nutmeg over each.

Make-Ahead Pumpkin Spice Syrup:

  1. In a small saucepan, stir together the pumpkin puree and pumpkin pie spice (or homemade blend); cook over medium heat until it thickens, about 3 minutes.
  2. In a separate saucepan, whisk together 2 cups of water, sugar, and brown sugar; bring to a boil and cook until it thickens and reduces slightly, about 5 minutes. Reduce the heat to low and whisk in the pumpkin puree; cook for 10 more minutes. **Do not let the mixture come to a boil as it will make the syrup cloudy
  3. Remove from the heat and let cool for 10 minutes.
  4. Line a fine-mesh strainer with cheesecloth and pour the pumpkin mixture through the strainer in a refrigerator container with a tight-fitting lid. Stir in the vanilla and store in the refrigerator.



  • 2 tablespoons ground cinnamon
  • 3 teaspoons ground ginger
  • 1 teaspoon cloves
  • 1/2 teaspoon ground nutmeg

Mix together and keep in a spice container with a shaker top. The Pumpkin Spice Syrup will keep in the refrigerator for up to 1 month and will make about 1 and 1/2 cups of syrup.

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