There’s nothing more comforting on a fall morning than a homemade Pumpkin Spice Latte. Cozy, creamy, and full of warm spices, this easy fall drink is your new go-to thanks to our delicious make-ahead Pumpkin Spice Syrup that you can prep for easy mornings!
If you love cozy sips and fall flavors, try my Creamy Espresso Martini, Pumpkin Cream Pie, Apple Scones, and Apple French Toast Casserole!
Our family loves cozy drinks! Trips to Starbucks are a fun treat, but they can get pricey for a family of 6! So I decided to start making some of our favorite drinks at home! This Pumkin Spice Latte is ready in minutes using my trusty London Sip to brew the espresso and my homemade Pumpkin Spice Syrup! It’s delicious and hits all the flavor notes of a PSL faster than we can all jump in the car and get to Starbucks!
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Recipe Highlights
- Cozy, creamy, and perfectly spiced just like your favorite coffee shop latte!
- Made with real pumpkin purée and warm fall spices!
- Ready in just 10 minutes for a quick autumn treat!
- Customizable with dairy-free options and garnishes.
Ingredient Notes
- Pumpkin Spice Syrup: This easy homemade syrup is full of flavor, and it’s made with real pumpkin puree and warming spices.
- Espresso: The London Sip moka pot gives a rich brew with a bit more volume, or use instant espresso in a pinch. If you have an espresso machine, you can also pull your own fresh shots!
- Milk: Whole milk froths beautifully, but oat milk gives the best non-dairy foam and flavor. I personally use 2% organic milk and love the taste and texture.
- Garnishes: Don’t skip the whipped cream and a sprinkle of pumpkin pie spice or cinnamon, they pull all the flavors together and make it feel extra special and indulgent!
How to Make a Pumpkin Spice Latte
- Step 1: Brew espresso and pour into a mug.
- Step 2: Add pumpkin spice syrup.
- Step 3: Heat and froth milk.
- Step 4: Pour milk into mug.
- Step 5: Spoon foam over latte.
- Step 6: Garnish with whipped cream and cinnamon.
Charlotte’s Tips for making a Pumpkin Spice Latte at Home
- Heat the milk until just steaming, not boiling; overheated milk won’t froth as well.
- Froth in a tall, heatproof cup to prevent splashes and get better foam volume.
- If you like your latte sweeter, add the syrup directly to the espresso before pouring in the milk; it dissolves more evenly.
- Serve immediately for the best foam texture and flavor balance.
Recipe Variations
- Serve cold by pouring your syrup, espresso, and cold milk over ice. Froth cold milk for texture.
- I always order my drinks at Starbucks half-sweet but if you like a sweeter drink, add an extra tablespoon of syrup for a richer, sweeter fall flavor.
- Swap the espresso for chai concentrate for a spiced, caffeine-light option.
Recipe Substitutions
- You can use instant espresso if you don’t have a machine or Moka pot. You can also use strong coffee or cold brew.
- Oat milk is the frothiest non-dairy choice, but almond or soy milk works well too.
Storage Tips
This latte is best sipped fresh and warm, but you can prep the syrup ahead! Store homemade pumpkin spice syrup in a sealed jar or bottle in the fridge for up to a week. It’s a total time-saver for busy mornings!
Recipe
Pumpkin Spice Latte
There’s nothing more comforting on a fall morning than a homemade Pumpkin Spice Latte. Cozy, creamy, and full of warm spices, this easy fall drink is your new go-to for autumn!
Ingredients
- 2 tablespoon Pumpkin Spice Syrup or to taste
- 2 shots espresso about 2 oz if using a machine, 2.5 oz if using The London Sip, or dissolve 1–2 teaspoon instant espresso powder in 2 oz hot water
- ¾ cup whole milk or oat milk for dairy-free
- Whipped cream pumpkin pie spice, and cinnamon stick for garnish
Instructions
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Prepare espresso using The London Sip, a traditional machine, or instant espresso.
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In a small saucepan, warm the milk until steaming but not boiling (about 150°F).
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Froth milk with a handheld frother (20–30 seconds for creamy foam, 40–50 for stiff peaks).
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Add espresso to a large mug, then pour in pumpkin syrup to taste.
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Pour frothed milk over top, spooning foam on last.
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Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Add a cinnamon stick (optional).
Notes
- Heat the milk until just steaming, not boiling; overheated milk won’t froth as well.
- Froth in a tall, heatproof cup to prevent splashes and get better foam volume.
- If you prefer a sweeter latte, add the syrup directly to the espresso before pouring in the milk; it dissolves more evenly.
- Serve immediately for the best foam texture and flavor balance.
I hope you love this Pumpkin Spice Latte Recipe. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
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