Pumpkin Spice Latte

Pumpkin Spice Latte | gimmesomeoven.com

‘Tis the season again for all things pumpkin spice!

Since it has been five years since I first posted my pumpkin spice latte recipe (and a not-so-appetizing photograph), and people still seem to love their lattes even more than they did five years ago (so much so that Starbucks bumped up the release even earlier this year), I thought it was time to revisit this old favorite on the blog.

I have to admit that I’m not quite as obsessed with this drink as the masses, preferring my daily black pour-over coffee to sweetened lattes.  But on occasion, I definitely love one for a treat.  And when I do, you’d better believe I go all the way with homemade whipped cream (or vegan coconut whipped cream) and caramel sauce and a nice sprinkle of cinnamon on top, thankyouverymuch.

Still, if your Facebook feed looks at all like mine, it has been filled this month with doomday articles about howtheworldisending what’s “really” in your pumpkin spice latte at Starbucks.  I don’t know how much of those are true.  But I did decide years ago that — when I have the time — I really like making mine homemade and knowing exactly what goes into them.  Namely, real pumpkin.  And other natural flavors.

So if you happen to be a big fan of the ol’ PSL, grab a can of pumpkin puree and let’s make one!

Homemade Pumpkin Spice Syrup | gimmesomeoven.com

The first step to making a homemade pumpkin spice latte is to make the 5-ingredient pumpkin spice syrup.  I made an enormous (quadruple) batch here, in order to have extra to share with some friends.  But you can make a smaller (much more reasonable) batch if you’d like.  :)

I make mine with less sugar than the original, but there’s still quite a bit in there.  So feel free to adjust if you’d like.  (And stay tuned for an all-natural sugar version coming out soon on the blog using dates!)

There is quite a bit of real pumpkin puree in there, though, so cheers to that!

Homemade Pumpkin Spice Latte | gimmesomeoven.com

Once your syrup is ready, just combine it with some frothed milk (I use almond milk) and espresso (or strong coffee).  Stir them together…

Homemade Pumpkin Spice Latte | gimmesomeoven.com

…and then if you really feel like a treat, top it off with some whipped cream, caramel syrup and a sprinkle of cinnamon.  And then enjoy!
Homemade Pumpkin Spice Latte | gimmesomeoven.com

Cheers to fall!

Pumpkin Spice Latte

Learn how to make homemade pumpkin spice lattes (and homemade pumpkin spice syrup/concentrate) with this simple recipe.


Pumpkin Spice Latte Ingredients:

Pumpkin Spice Syrup:


To Make The Pumpkin Spice Latte:

Add all ingredients together in a mug and stir to combine. Top with optional toppings if desired.

To Make The Pumpkin Spice Syrup:

Whisk together water, brown sugar, pumpkin puree and pumpkin pie spice together in a small saucepan over medium high heat. Bring to a boil, stirring occasionally. Reduce heat to medium low and simmer for 3 minutes until slightly thickened. Stir in vanilla extract, and remove from heat.

Use immediately, or refrigerate in a sealed container for up to 1 week.

*You can either use all brown sugar, or half brown half granulated sugar, or more/less sugar, OR sub in a different kind of sugar all together. Everyone has different sugar needs/preferences, so do what works best for you. This recipe is the closest I came (still using less sugar) to the syrup that most people order at coffee shops.

**Recipe updated September 2014.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Homemade Pumpkin Spice Latte | gimmesomeoven.com

Also check out these other homemade latte recipes:

London Fog Tea Latte | gimmesomeoven.com

London Fog Tea Latte (Earl Grey Latte)Maple Latte Recipe | gimmesomeoven.com

Maple Latte

How To Make Homemade Chai Tea | gimmesomeoven.com

Homemade Chai Tea Latte (Hot, Iced & Concentrate)

Leave a Comment:


  1. Jen @ My Kitchen Addiction — September 28, 2009 @ 8:54 am (#)

    Your pumpkin spice latte looks wonderful… One of my favorite fall drinks! If you have a stick blender (immersion blender), you can actually use that right in the sauce pan to froth the milk. Mine has a whisk attachment, which actually works really well!

  2. Errin — September 28, 2009 @ 5:46 pm (#)

    One of the few things that helps me to make it through a northwest winter is the return of pumpkin spice lattes. I can’t wait to try this at home and be able to control the sweetness level too :) Thanks!

  3. Liesl — September 29, 2009 @ 9:52 am (#)

    The best thing about the return of fall…pumpkin! And the pumpkin spice latte!! This could very well become a saturday ritual! :o) Thanks for sharing the recipe!

  4. Tami — October 2, 2009 @ 1:50 pm (#)

    I love this Fall drink, the flavors of pumpkin and nutmeg in a warm coffee mug, as the leaves are changing color.. ahh! Like pumpkin pie in a mug. I can’t wait to try this recipe, thanks for sharing!! :-)

  5. grace — October 4, 2009 @ 12:58 am (#)

    i can’t even begin to estimate the number of pumpkin spice lattes i made when i worked at starbucks. ridiculous. this is an awesome way to enjoy the gooness at home AND save a buck or twenty. :)

  6. grace — October 4, 2009 @ 12:59 am (#)

    and by “gooness,” i of course mean goodness. :)

  7. Katie — October 4, 2009 @ 5:51 pm (#)

    Hello, Just wanted to let you know I found this recipe on Tasty Kitchen and tried it today. I loved it! Even my husband liked it and he normally doesn’t like coffee drinks. Thanks for sharing.

  8. kimeve — October 15, 2009 @ 9:36 pm (#)

    I used to make a similar drink whilst working at a local owned coffee shop. We used brown sugar for the sweetener. Yummy

  9. Tess — October 16, 2009 @ 4:30 am (#)

    Say… do you think it’d be possible to make a syrup of the pumpkin mixture and keep it in the fridge for anywhere from a few days to a week or two? I LOVE pumpkin spice lattes but I calculated it out and the first few weeks of fall have already cost me more than probably all of spring and summer in terms of coffee purchases :/ And, it’d be handy to have something available for quick use since it seems I’m always on the go these days…

    • ali — October 16, 2009 @ 9:59 am (#)

      Oooh – that’s a fantastic idea! As long as the milk is still good, I imagine that the mixture would at least stay fresh for a few days (and probably a week). If you try it, would love to hear how it turns out! :)

  10. Emily — January 17, 2013 @ 7:22 pm (#)

    Hey there Ali

    This isn’t the first of your wonderful concotions I have tried. I made this today and it was wonderful. I didn’t use quite as much sugar and without the cream it was still delicious. Thank you. Perfect for a frosty day.


  11. Anne from Pintesting — October 14, 2014 @ 5:26 pm (#)

    I can’t wait to try this. Ali, I am doing a Pintesting post on variations of Pumpkin Spice Coffees and want to include yours. Usually I send an email, but I can’t find your email address and the form on the Contact Me page doesn’t come up. Can you please contact me? I’d like to do the post this week. My contact info is on my blog. Hope to hear from you soon!

    Anne Hernandez

  12. Lisa — October 17, 2014 @ 12:37 pm (#)

    Thanks a million for this amazing Pumpkin Spice Latte recipe. Just shared it over on my blog because I am enjoying a cup this morning.

    Love & Blessings

  13. susan — October 26, 2014 @ 2:18 pm (#)

    I wish you would develop a recipe for raspberry-mocha syrup. Those lattes are delicious also!

  14. stef — October 27, 2014 @ 9:11 pm (#)

    it seems like you are priding yourself on making this homemade, why use CANNED pumpkin?


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