Make at Home : Pumpkin Spice Latte

One of my favourite things about Fall – Pumpkin Spice Latte.

Available at Starbucks for only a limited time each year, the world seems to go crazy over this very popular drink. As do I, it’s delish. Yet, it’s also costly. And the lines are long. And I have twins plus one. Surely this can be made at home, no?

So, I scoured the internet and did find a many recipes, and I tried a few. After this I decided that the best recipe must use pumpkin puree and not just spice.

Plus, the milk had to ‘froth’ just like in store, and not just a blended drink. It’s part of the charm, right?

Pumpkin Spice Latte

Use whole milk in the following recipe and be generous on the whipped topping, it results in that creamy drink that we all know and love.

I’ve also tried it with skim milk, and while it’s good – it’s not the same {too much of a watery taste}. So, I don’t prefer the ‘saving on calories’ version, but that’s just me.

Please take caution when blending hot liquids in a blender, as stated in the recipe instructions below. I used my Hamilton Beach Wave Station Express Dispensing Blender, and it worked perfectly, for frothing and for size.

So, Let’s get a YIPPEE for making Pumpkin Spice Latte’s at home!


Make at Home Pumpkin Spice Latte
Pumpkin Spice Latte

Pumpkin Spice Latte

Yield: 1
Prep Time: 10 minutes
Total Time: 10 minutes

One of my favourite things about Fall - Pumpkin Spice Latte. Available at Starbucks for only a limited time each year. make them at home with this recipe


  • 2 cups milk
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2.5 tablespoons canned pumpkin
  • 2 tablespoons brown sugar
  • 1.5 tablespoon vanilla extract
  • 2 cups strongly brewed hot coffee
  • Whipped cream


  1. In a saucepan over medium-high heat, warm milk, cinnamon, nutmeg, ginger, cloves, pumpkin, and brown sugar until it's steaming {**do not boil!}.
  2. Remove pan from heat and stir in the vanilla extract.
  3. Pour milk mixture into a large blender and blend milk until frothy. ** PLEASE be very careful because hot liquids expand MUCH more than cool ones, so blend half of mixture at a time, if needed.
  4. Mix half coffee and half mixture into your favorite mug.
  5. Top with whipped cream {be generous!} and a sprinkling of cinnamon.
  6. Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1 Servings
Amount Per Serving: Calories: 216Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 138mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 9g

Did you make this recipe?

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  1. I loveeee Pumpkin spice Lattes, in fact I have on in hand from Dunkin Donuts now lol. I can not wait to try your recipe it sounds delicious!!!!

    1. Great timing!! I’ll be a lot less sad when they leave shops this year, Ha! Making my own now!

  2. just added canned pumpkin to my shopping trip, love that I have all other ingredients on hand! Can’t wait to try this recipe, thanks!

    1. You are very welcome Monica! It’s a drink that perks me up, which I need often come the Winter months! πŸ˜‰

  3. This sounds like just what I need!! Yumm. Will have to try it on this gorgeous Autumn day.

  4. Thanks for sharing! I LOVE LOVE LOVE the Pumpkin Spice lattes from SB – but agree they are not easy on the wallet πŸ™‚

  5. This looks amazing. I have been totally cheating and just adding pumpkin pie spice and vanilla to my morning coffee. But I am definitely going to try the pumpkin puree.

    1. Cheat away my friend, anything to boost that coffee can make such a better day! Says the woman whos trying to invent the caffeine IV drip! lol

  6. I look forward to these at Starbucks each year. Now maybe I can make them at home and save a few $$ πŸ˜€

  7. Sounds great!!! But I’m not big on coffee…I think I’ll substitute hot water, or maybe even hot chocolate!!

  8. Have the ingredients around after Thanksgiving so will be making this this weekend. Thanks.

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  12. This recipe sounds so yummy and normally this wouldn’t be my thing but the ingredients got me

  13. It’s a little past that time of year for pumpkins but this recipe sounds good for any time to me. Sounds yummy !

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