Learn how to make a pumpkin spice latte at home in 10 minutes! This easy recipe uses real pumpkin, warm spices, and rich AeroPress coffee. Stop spending your money at Starbucks and make this homemade pumpkin spice latte instead!
Jump to RecipeA homemade pumpkin spice latte combines real pumpkin purée, warm spices (cinnamon, ginger, nutmeg, allspice, cloves, cardamom), steamy milk, and strong espresso or AeroPress coffee. Unlike store-bought versions that use sugary syrups, this recipe uses natural ingredients for an authentic fall flavor. We developed this recipe to make it accessible and easy to make your favorite pumpkin spice latte at home.
Signature Pumpkin Spice Mix
6-spice formula
- cinnamon
- ginger
- nutmeg
- allspice
- cloves
- cardamom
Step-by-Step Pumpkin Spice DIY Recipe
- Prep Milk: Heat 2 cups milk, 1 tbsp pumpkin purée, and 1 tsp spice mix until steaming.
- Brew Coffee: Highlight the inverted AeroPress technique (3 tbsp coffee to 2-3 oz water) for an espresso-style shot.
- Froth & Assemble: Pour spiced milk over coffee, top with vanilla whipped cream, and finish with a dusting of spice.
Frequently Asked Questions
What is pumpkin spice latte made of?
A homemade pumpkin spice latte is made with 2 cups of milk of your choice, 1 tablespoon of real pumpkin purée, 1 teaspoon of pumpkin spice mix, and 2 shots of strong coffee or espresso. It can be served plain or topped with vanilla bean whipped cream and a dusting of extra spice mix or cinnamon. Unlike commercial coffee shop versions that use sugary syrups, this recipe uses real pumpkin and natural spices; It truly is the best DIY pumpkin spice latte.
What spices are in a homemade pumpkin spice latte mix?
The custom spice mix combines six warm spices:
- Cinnamon: 4 tablespoons
- Ginger: 2 teaspoons
- Nutmeg: 1 teaspoon
- Allspice: 1 teaspoon
- Cloves: ½ teaspoon
- Cardamom: 1½ teaspoons
Note on Flavor Balance: This blend leads with warm cinnamon and ginger, while clove and cardamom add subtle depth without sharp heat like cayenne or chili powder.
What can I use as a pumpkin pie spice substitute?
If you do not have store-bought pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, allspice, cloves, and cardamom. If missing one or two spices, prioritizing ground cinnamon and ground ginger as your base will preserve the essential warm fall flavor profile.
How do you make espresso for a latte using an AeroPress?
To make a concentrated espresso-style shot without a espresso machine, use the AeroPress inverted method:
1). Dose: Use a fine grind and double your usual coffee amount—roughly 3 tablespoons for a 2 to 3 ounce shot.
2). Steep: Pour in just-off-the-boil water and steep for 1 to 2 minutes, then stir.
3). Press: Attach the filter cap, invert over your mug, and press slowly. This creates a concentrated shot that holds its flavor against the warm spiced milk.
Can I make a dairy-free or vegan pumpkin spice latte?
Yes! Oat milk is recommended for a dairy-free version because it froths particularly well and complements the warm spice blend nicely. You can also substitute coconut whipped cream or skip the whipped topping entirely.
How do you froth milk at home without a frother?
Combine your choice of milk, pumpkin purée, and pumpkin spice mix in a small saucepan. Heat over medium heat until steaming while whisking constantly to eliminate purée streaks and build a light foam before pouring over your hot coffee.
Is a pumpkin spice latte served hot or cold?
While traditional pumpkin spice lattes are prepared hot by combining steaming spiced milk with brewed espresso, you can make an iced version by allowing your brewed coffee and heated spiced milk mixture to cool completely before pouring them over a glass filled with ice.
How do I make homemade vanilla whipped cream?
Whip 1½ cups of cold heavy cream, 1 tablespoon of granulated sugar, and ¼ teaspoon of vanilla bean paste in a bowl using a hand mixer or whisk until soft, billowy peaks form. Cover and refrigerate until ready to spoon over your latte.
How long does leftover pumpkin spice mix last?
Whisk the ground spices together in a small bowl, transfer to an airtight container, and store at room temperature. The spice mix will remain fresh for up to 6 months. Extra spice mix can also be sprinkled over oatmeal, yogurt, or baked goods.
Pumpkin Spice Latte
2
servingsThere’s nothing quite like a homemade pumpkin spice latte to signal that fall has properly arrived. This version skips the syrupy, overly sweet flavour of the coffee shop original in favour of real pumpkin, a warmly balanced homemade spice mix, and a shot of strong coffee brewed with an AeroPress. It comes together in about ten minutes and tastes far more genuine than anything from a drive-through — plus you’ll have a batch of pumpkin spice mix left over to use all season long.
Ingredients
- Pumpkin Spice Latte
2 cups milk of your choice
1 tablespoon pumpkin purée
1 teaspoon homemade pumpkin spice mix (recipe follows)
2 shots strong coffee or espresso (see recipe notes)
Whipped cream, to serve (optional; recipe follows)
Ground cinnamon or extra pumpkin spice mix, for garnish
- Pumpkin Spice Mix
4 tablespoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground cardamom
- Whipped Cream
½ cup heavy cream, cold
1 tablespoon granulated sugar
¼ teaspoon vanilla bean paste
Directions
- Start with the pumpkin spice mix, since a small batch will keep you stocked for the whole season. In a small bowl, whisk together the cinnamon, ginger, nutmeg, allspice, cloves, and cardamom until well combined. Transfer to an airtight container and store at room temperature for up to 6 months.
- If topping the lattes with whipped cream, make it next. In a medium bowl, whip the cold heavy cream, sugar, and vanilla bean paste with a hand mixer or whisk until soft, billowy peaks form. Cover and refrigerate until ready to serve.
- For the latte, combine the milk, pumpkin purée, and 1 teaspoon of the pumpkin spice mix in a small saucepan or milk frother. Heat over medium heat until steaming, whisking constantly if using a saucepan, until no streaks of purée remain and the mixture is hot but not boiling. While the milk heats, brew your coffee (see recipe notes for making strong coffee or espresso with an AeroPress).
- Divide the coffee between two mugs, then pour the hot spiced milk over the top, whisking or frothing as you pour to build a light foam. Top each mug with whipped cream, if using, and finish with a dusting of ground cinnamon or a pinch of the pumpkin spice mix. Serve immediately.
Notes
- To make strong coffee or an espresso-style shot with an AeroPress: use the inverted method with a fine grind and about double your usual dose — roughly 3 tablespoons of coffee for a 2 to 3 ounce shot. Add a small amount of just-off-the-boil water, steep for 1 to 2 minutes, stir, then attach the filter cap and press slowly into your mug. This concentrated coffee holds its own against the spiced milk.
- This recipe makes a generous batch of pumpkin spice mix — about ½ cup, more than you’ll need for two lattes. Keep the extra on hand for oatmeal, baking, or your next round of lattes.
- The spice mix has been rebalanced from a traditional formula to lead with warm cinnamon and ginger, with just enough clove and cardamom for depth — no chili powder or cayenne, so the flavour reads as pumpkin spice rather than sharp heat.
- For a dairy-free version, oat milk froths particularly well and complements the spices nicely.
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