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Homemade Pumpkin Spice Latte

Pumpkin is one of the best sources of alpha- and beta-carotene, which help promote healthy vision and cell growth. For each serving (1 latte), please see the nutrition facts label for information on the nutritional value of this latte.

This recipe was relatively easy to make as it did not require much time to make. To save time, the syrup can be made ahead of time and stored in the fridge until needed. As well, this recipe tastes great without nutmeg and cloves if you do not have these spices on hand.

It is important to note that if your pumpkin puree is on the grainy side, it is recommended that you give it a quick blend first in a blender or food processor. Overall, this homemade pumpkin spice latte is affordable, perfect for the fall season and all natural!

Recipe from:


  • Salted Pumpkin Spice Syrup
  • Coconut sugar: ½ cup
  • Pure maple syrup: ½ cup
  • Unsweetened pumpkin purée: ⅓ cup
  • Cinnamon: 1 tsp
  • Freshly grated nutmeg: ½ tsp
  • Ground cloves: ¼ tsp
  • Fine sea salt, or to taste: ¼ tsp
  • Pure vanilla bean powder or 1 vanilla bean, seeded or ½ tsp pure vanilla extract: ¼ tsp
  • Pumpkin Spice Latte
  • Espresso: 2 tbsp (1 shot/1 ounce)
  • Unsweetened almond milk: 1 cup
  • Salted Pumpkin Spice Syrup: 3-4 tsp
  • Garnish of coconut whipped cream (optional)
  • Dash cinnamon or pumpkin pie spice, for garnish


  1. For the Pumpkin Spice Syrup: Whisk together all syrup ingredients in a medium pot over medium heat. Simmer for about 5 to 6 minutes, stirring frequently, until smooth and slightly thickened. Remove from heat. Once cool, pour leftovers into a jar and secure lid.
  2. Prepare the espresso or pick some up from a local coffee shop.
  3. Add milk into a small pot. Heat over medium and bring to a simmer. Immediately remove from heat.
  4. Froth the milk using a milk frother or a French press. Tip: I use my French press to froth the milk. Simply add the heated milk into the press and secure lid (make sure it’s closed and not vented). Pump the plunger vigorously for about 30 to 60 seconds. Be careful, as the hot milk can shoot out.
  5. Pour hot espresso into a mug. Top with all of the frothy milk. Add 3 to 4 teaspoons of the syrup, to taste, and gently stir to combine. Top with a dash of cinnamon or pumpkin pie spice, and Coconut Whipped Cream, if desired. Serve immediately. The syrup will keep in an airtight container in the fridge for at least 2 weeks, most likely longer. You can use it in regular coffee, too, or try stirring it into a bowl of hot oatmeal for a seasonal twist!

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