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Pumpkin Spice Latte

5 from 33 votes

Sweet, spicy, and delicious, this creamy Fall coffee drink is absolutely the best homemade pumpkin spice latte recipe you will ever try!

Homemade Pumpkin Spice Latte

Homemade pumpkin spice latte recipe

It is turning into pumpkin season once again, meaning the return of scarves, leggings, changing leaves, and everyone’s coffee shop seasonal favorite pumpkin spice lattes.

But before you run off to Starbucks, Krispy Kreme, or Dunkin’ for a basic PSL, why not save time and money by whipping up your own pumpkin spice latte at home?

This quick, easy homemade version is just as good as the original!

Readers also love this Frappuccino Recipe

Starbucks Copycat Pumpkin Latte Recipe

Benefits of making your own

One of the best reasons to choose homemade is the price.

Even a tall Starbucks pumpkin spice latte costs over five dollars, while a grande is close to six. Order the drink throughout the Fall, and this can get expensive pretty quickly.

In contrast, a DIY pumpkin latte can be made for under a dollar, which is less than one fifth of the traditional coffee shop latte!

Another benefit to making your own pumpkin beverage instead of buying one from a cafe is the nutrition facts.

A tall Starbucks pumpkin spice latte contains 300 calories, 38 grams of sugar, and 12 grams of fat. Meanwhile, a similar size homemade latte can come in at under 100 calories, with less than a third of the sugar even when using real sugar instead of a no sugar substitute.

And it is no longer necessary to wait until pumpkin season. You can enjoy this festive and cozy drink all year long, whether it is Halloween or the middle of summer.

(The Starbucks pumpkin spice latte is set to return to their menu on August 24th.)

Finally, the lazy reason. If you make your own pumpkin latte at home, there is no need to ever leave your pajamas!

Starbucks pumpkin latte recipe video

Above, watch the video how to make a pumpkin spice latte at home

Pumpkin Spice Latte Ingredients

Healthy pumpkin spice latte ingredients

Depending on the ingredients you choose, this healthy pumpkin latte can be vegan, gluten free, low calorie, low fat, soy free, and nut free, with no high fructose corn syrup.

The pumpkin recipe calls for brewed coffee or espresso, milk of choice, pumpkin puree, pure vanilla extract, pumpkin pie spice, and sweetener of choice.

My personal preference is for dark roast coffee, such as French roast. Medium, light roast, cold brew, or decaf coffee for a mostly caffeine free treat also work if you prefer.

Or you may use two shots espresso instead of the brewed coffee for a stronger latte.

Generally, whole milk or oat milk produce the best steamed latte foam. Almond milk or soy milk will also work. Low fat milk and carton coconut milk do not work as well.

Feel free to go with your favorite all purpose sweetener, including regular or brown sugar, coconut sugar or date sugar, pure maple syrup, agave, or xylitol for a keto and sugar free pumpkin spice latte.

To save time, I like to use canned pumpkin puree. If you are feeling ambitious, or if canned pumpkin is not available, you can make fresh homemade pumpkin puree by roasting a pie pumpkin or kabocha squash.

When making your own puree from scratch, it is best to avoid sugar pumpkins. Look for a smaller pumpkin, because large ones tend to be watery and stringy.

Use up leftover pumpkin to make Pumpkin Banana Bread

Healthy Pumpkin Spice Beverage With Whipped Cream

What is pumpkin pie spice?

You can usually find jarred pumpkin pie spice, sometimes called pumpkin spice, in the spice section of most regular grocery stores in America.

In England, the product is also known as mixed spice or pudding spice.

This spice mix combines ingredients like ground cinnamon, ginger, cloves, nutmeg, and allspice. It does not contain any pumpkin but is often used to enhance the flavor of both sweet and savory pumpkin recipes, including pumpkin pie and pumpkin curry.

If you wish to make your own homemade pumpkin pie spice, simply combine half a teaspoon of ground cinnamon, a fourth teaspoon each of ground nutmeg and ground ginger, an eighth teaspoon of ground cloves, and an optional eighth teaspoon of ground allspice.

Store in a tightly sealed container in the kitchen cabinet or pantry. If all of the ingredients are new, this pumpkin spice should keep for up to three years.

Try adding pumpkin pie spice to these Easy Cinnamon Rolls

Hot Coffee Pumpkin Drink

How to make the best pumpkin spice latte

Gather all of your tools and ingredients.

No espresso machine? No problem! You can easily make this classic Fall recipe without any fancy equipment.

In a small saucepan on the stove top, stir together the milk of choice, pureed pumpkin, ground pumpkin pie spice, and sweetener of choice.

Whisk over medium heat just until the milk is hot.

Prefer to use the microwave? Simply whisk the first four ingredients in a coffee mug and heat for around forty five seconds. If you have a cooking thermometer, it should read 150 degrees Fahrenheit.

Turn off the heat, add the pure vanilla extract, and use a milk frother or whisk vigorously for a few seconds, until the steamed milk forms small bubbles.

Especially if making pumpkin latte art, be sure not to whip too long. Let the foam sit for about thirty seconds to settle.

However, if you wish to turn it into a pumpkin cappuccino, whip away until the pumpkin foam is whipped, bubbly, and frothy, with lots of foam.

Pour the espresso or brewed coffee into a mug, glass, or cup.

Swirl the pumpkin milk mixture into the mug, on top of the coffee.

Enjoy while it is hot. Or refrigerate until cold, then pour over ice to make a wonderful autumn pumpkin iced coffee.

Top your homemade pumpkin drink with caramel sauce, whipped cream, or a cinnamon stick and sprinkle of cinnamon sugar.

This recipe makes a single serving pumpkin spice latte. For a larger yield, simply double or triple all ingredients.

Serve your latte for breakfast or snack, alongside a batch of Applesauce Muffins or these healthy three ingredient Banana Oatmeal Cookies.

Healthy Vegan Pumpkin Spice Latte Recipe

Vegan pumpkin spice latte

At press time, a Starbucks pumpkin spice latte is not vegan even when ordered with nondairy milk, because its pumpkin syrup contains condensed skim milk.

Thankfully, making your own pumpkin coffee drink at home is easy and just as tasty as the Starbucks version. And it can be completely dairy free and plant based.

To make a vegan pumpkin latte, use oat milk, almond milk, coconut milk, or another non dairy milk alternative as your milk of choice.

Choose a vegan friendly sweetener instead of honey, and top your vegan beverage with store bought or homemade Coconut Whipped Cream.

Dunkin Iced Pumpkin Spice Latte
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Pumpkin Spice Latte Recipe

This homemade pumpkin spice latte recipe is sweet, spicy, healthy, creamy, and perfect for Fall!
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 serving
5 from 33 votes


  • 1 cup milk of choice
  • 1/4 cup brewed coffee or espresso
  • 2 tbsp pumpkin puree
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp pumpkin pie spice
  • 1 – 2 tbsp sugar or sweetener of choice


  • How to make a pumpkin spice latte recipe: Stir pumpkin puree, milk, pumpkin pie spice, and sweetener in a small saucepan over medium heat just until hot. (If you have a cooking thermometer, it should read 150 degrees Fahrenheit.) Turn off the heat, stir in the vanilla, and use a whisk or milk frother for a few seconds, until small bubbles form. Let the foam settle, then pour it over the coffee or espresso in a mug.
    View Nutrition Facts


Also be sure to try this reader-favorite Crustless Pumpkin Pie.

Have you made this recipe?

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Published on August 23, 2023

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  1. Lauren B. says

    I make pumpkin pie oatmeal a few times a week! Yum! Combine oats, lots of pumpkin, almond milk, pinches of nutmeg, cinnamon, clove, salt, and some melted banana to sweeten! Just like fall in a bowl! Now, go put on a sweater! 🙂

  2. Stephanie says

    Soooo addicted to pumpkin! I make pumpkin scones, pumpkin bread, pumpkin molasses cookies, pumpkin chili, pumpkin shepherd’s pie, pumpkin smoothies, pumpkin cake, and of course pumpkin pie! Pumpkin is great for regulating and tummy troubles and soooo tasty, to boot! Not a coffee drinker, but I’m wondering about subbing in some chocolate instead of the coffee – nummy! Thanks for the inspiration!

  3. Lindsay says

    That latte looks great! This morning I was craving the same thing (I live in Boston and it’s has been raining and COLD for 3 days!) but I was running late to work so I just added some Pumpkin Pie spice from Trader Joes to my coffee with some almond milk and it was just the right amount of pumpkin flavor. Tomorrow I’m thinking of adding the spice to the almond milk and making it into a frothy latte.

    Thanks for the all the great ideas!


  4. Jennifer says

    I put pumpkin in my oatmeal! In fact, I did it 3 times this week. 1/2 cup of almond milk, 1/2 cup water, 1/2 cup oats, 1/2 cup of pumpkin and whatever spices you’d like (cinnamon, nutmeg, pumpkin pie…) Delicious!

    • Lisa C says

      That sounds really good! Do you add any sweetener, or is it sweet enough without? I always find that I have to add sweetener to oatmeal, even if I put fruit in.

      • Jennifer says

        To be honest, I don’t have much of a sweet tooth, so I don’t add any sweetener to it. Really, though, I don’t see why you couldn’t!

  5. Ashley says

    I absolutely adore pumpkin spice lattes! I did have one of the famous Starbucks ones, and honestly, I didn’t really like it! For some reason it tasted a bit burnt… I got it without whip, so maybe it was the cinnamon they put on top or the milk wasn’t steamed right. Either way, I’d like to try it again, but at a fraction of the cost this looks fantastic!!

    I love pumpkin muffins. Pumpkin pancakes. But I’ve never been a fan of pumpkin pie– so I’m going to try making it for the holidays, but as miniature pies!

  6. Tina says

    Oh my gosh this is amazing!!! Just yesterday I saw these lattes and I wanted one soo bad. However, I can have neither milk nor dairy and this is just fantastic!!!!

  7. Genevieve says

    mmm I love all pumpkin flavoured baked goods, especially scones. Last year I made a pumpkin cream cheese dip that I ate with apples. This year I’d like to try some new things like homemade pumpkin hummus, pumpkin granola, and pumpkin butter. I would also love if you posted recipes for pumpkin versions of your easy vegan ice cream and bean-based treats!

      • Shelley says

        Pumpkin blondies are my favorite! Especially with butterscotch chips (though I don’t know enough about those to know if they are vegan…)

        My friend was doing Weight Watchers, and in one of her meetings someone suggested pumpkin “mousse” (as a “healthier” snack/dessert) which was essentially canned pumpkin mixed with fat free cool whip. I tried it, and it was pretty tasty. And later down the road I read the ingredients list for cool whip, and I’ve never touched it since. I’m sure you could figure out a much healthier pumpkin mousse, if you ever feel so inclined 🙂

        • Chocolate-Covered Katie says

          I have heard of vegan butterscotch chips… sadly I’ve never seen them! Someday, I will probably break down and buy them online. But for now, I am being good and saving on shipping. I try not to buy things online because it’s SO easy to go overboard ;).

    • Kat says

      I realize this is old, but pumpkin butter is yum!?
      Shortcut Pumpkin Butter
      One can pureed pumpkin ( normal size not large)
      Up to 1 cup sweetener or sugar (I have only tried all sugar, & half sugar half Splenda – before we developed allergies to it. So sad.)
      1/8-1/4 tsp vanilla extract OR ground Cinnamon
      Add pumpkin and sugar to pan on low heat, stirring till dissolved.
      Increase heat to medium, Stir frequently, and bring to simmer. Return heat to low, continue simmering till the orange looks slightly more brown than orange ( about 10 minutes).
      Watch out! The pumpkin spits hot stuff at you!
      Take off of heat and stir in chosen spices.
      Allow to cool somewhat, plop into jars, lick spoon, and refrigerate. The jars, not the spoon.
      We can’t have bread anymore, so we eat it by the spoon like pb. ☺
      Luv it!

  8. Alison says

    You must have read my mind you know…the other day I was thinking of pumpkiny things, and how you could pull off making something great haha. And here you go and make the one thing I have been craving more than anything lately (pumpkin is not a seasonal thing here which makes me sad). You rock! I literally yelled out “um, HECK YEA” when I saw this haha. Cannot wait to try it out! Thank youuuuuuu! Ps hope you were spoiled on Tuesday;)

  9. Kristin @ STUFT Mama says

    Can not wait to try this! 🙂 I need to wait until the temperature cools off a bit here though too (San Diego is HOT right now). 🙂 I love using pumpkin to make muffins. I always have the same problem though. I open a can for just a little bit and then don’t know what to do with the rest. Maybe 3-4 pumpkin lattes a day would fix that. ha!

  10. Eve B says

    I oven-roast the pumpkin seeds and cut & freeze the pumpkin itself, to be eaten in curries all year long 🙂 Or in pumpkin pies, but I have yet to find a recipe I like. I also need to try it in quick bread too.

  11. Christelle says

    This might be a stupid question, but I’ve never made lattes at home before, and this looks too delicious to pass up! Do you put 4T of coffee grinds? Or do you brew it first, then add the 4T of brewed coffee? Thanks 🙂

  12. caroline says

    Ohh i have a good suggestion, how about healthy pumpkin (gluten free) bars with cream cheese frosting???? I need some suggestions to make my little brother for school lunches because he is in 6th grade and growing, but he cant eat gluten. He needs yummy healthy food !!….and he loves your past recipes already!!

  13. Aisatsana says

    I love that picture of the blueberry muffin!!! (and the ones of the pumpkin latte, but the muffin especially caught my eye). Beautiful job!
    I love pumpkin-just-about-everything, and can’t wait to try your latte idea. My favorite way to eat pumpkin is spiced and slightly sweetened, but with no other ingredients. Then the taste and texture of the pumpkin really comes through!

  14. caroline says

    Ohh i have a good suggestion, how about healthy pumpkin (gluten free) bars with cream cheese frosting???? I need some suggestions to make my little brother for school lunches because he is in 6th grade and growing, but he cant eat gluten. He needs yummy healthy food !!….and he loves your past recipes already!! you are such a huge contributor to his lunch boxes without eve knowing it!!

  15. Katherine says

    If yogurt is my favorite food and peanut butter is my second, then pumpkin is definitely my third. I can and will eat pumpkin in anything, and I’m so happy it’s squash season again because that means roasted acorn and kabocha will start making an appearance on my plate again. Though these look super yummy, I’m gonna let you in on a little secret: pumpkin spiced chai is better. 😉

  16. Anna @ Food Fitness and Frolicking says

    You are such a genious, seriuosly! What a smart option for those who want to opt out of paying $4 for a tall at starbucks!

    My favorite use for pumpkin is in my mom’s famous pumpkin chocolate chip cookies! Hmm maybe I’ll post that recipe soon, and maybe I’ll even attempt to make it vegan so you can enjoy it too 🙂

  17. sara says

    how would I make this with pero (a coffee substitute). . . I can’t have coffee but i love the taste of pumpkin lattes and am always so jealous of everyone during the fall!!

  18. Jennifer JCD says

    I’ll tuck away your recipe until it gets ‘cold’ in Canada. Haha. Oddly enough, we are in the hottest week of the year up here. That’s really odd for us, as the September long weekend has been known to bring snow on occasion. The forecast says 32C/90F today and 31C/88F tomorrow! (That’s extremely hot for us, even in the summer.) Perhaps Texans need to take autumn holidays in Alberta!

    As for pumpkin, I prefer it roasted with a little salt and pepper. Mmmm…. or with a drizzle of maple syrup. Any pumpkin will do. (Except spaghetti squash – still can’t make myself like that one.)

    Keep warm, Katie. (Even though 85F is still super hot on my scale. It’s relative.)

  19. Lilly says

    Oh fall 🙂 Have you done a pumpkin muffin for one? or pumpkin chocolate chip is always a good combo. I had some vegan pumpkin chocolate chip scones that were to die for, scones always seem to be forgotten about. And I for sure see pumpkin chickpea blondies in the future 😀 and maybe pumpkin fudge. My madre loves pumpkin pecan pancakes, so much fun with that orange stuff!

  20. Maddie says

    Pumpkin popovers are THE BOMB! especially with a little (vegan) butter and maple syrup. 😉 Yum!
    I’ve found that I absolutely hate raw canned pumpkin which is so sad because of how healthy and low calorie it is. 🙁 Do you have any cooked pumpkin recipes? I do love pumpkin, just not when it’s raw!

    • Barb says

      You can totally use cooked pumpkin for anything that calls for canned! Cut the pumpkin in half and take the seeds out, then roast in a baking dish at 400F until soft (45 mins?) Remove the pumpkin skin and mash! I agree, totally taste better than canned! Also, you can freeze it for later use. It stays good for up to 6 months or so.

  21. katie @KatieDid says

    yayyy pumpkin season makes me so happy! This looks fantastic. How come the lattes are not vegan? Is there something in the pumpkin syrup?
    I love stirring pumpkin into plain yogurt, or making pumpkin chili!

  22. Alyssa says

    Yay, more Starbucks-inspired yumminess! I love pumpkin spice lattes, but they’re expensive and, as you say, not dairy-free.
    (BTW, have you tried coconut milk coffee creamer? It’s delish!)

  23. Barb says

    I loveeee pumpkin bread and pumpkin muffins! Also, one of my favorite things to do with pumpkin is make pumpkin butter! So easy: 1 can pumpkin, 2 tsp vanilla, 3/4 apple cider, optional brown sugar, cinnamon and your favorite pumpkin pie spices, combined in a saucepan, brought to a boil, then simmered for about 30 minutes. Tastes great on toast or muffins!

  24. Natalie says

    I just stopped by your site to beg you to do a pumpkin pie milkshake in honor of the season, but I see you’re already way ahead of me! 🙂

      • Alanna says

        Oh my… I just tried doing this, and it is seriously like drinking pumpkin pie. Divine. I essentially used the Vanilla Chai-Nana shake recipe and replaced some of the milk with about 1/4 cup frozen (partially thawed) canned pumpkin. I used Blue Diamond Almond Breeze coconut/almond milk blend, and started with about 3/4 cup but added a bit more at the end since it was really thick. I think it’d probably work if the canned pumpkin wasn’t frozen, but mine was already in the freezer so I did it that way. It’s not even the right season for this flavor, but I’m loving it.

  25. Jenna says

    Oh wow that looks so good, Katie!! I wonder if it would be good with tea? I might have to try that since my body doesn’t do well with coffee. I’ll make my hubby the coffee version :).
    Pumpkin things? Mmmmmm!!! I love: Pumpkin muffins, pumpkin pancakes(!), pumpkin butter, pumpkin “cheesecake”, pumpkin loaf… Oh man now I can’t wait till that cool Texas weather finally kicks in! 🙂
    Thank you for another great recipe!!

  26. Robin says

    We don’t really have a “pumpkin culture” where I live.So all I do when I see pumpkin recipes around the blog-o-sphere is stare at in awe. The only way I have ever had pumpkin is roasted, or in a soup. I do love it though, and am wishing from the bottom of my heard that maybe this year my local health food store will decide to sell canned pumpkin, so that I can finally start recreating pumkin recipes to my hearts content.

  27. Sarah says

    This morning i made a pumpkin parfait and i rarely use pumpkin. So now i have an open can to deal with. I am REALLY bad at dealing with open cans of things i normally use much less something i NEVER use. You saved my day. Also i partially saved it by reading this. Like i always say (starting today), give credit where credit is due:) Sometimes though i make this reeeeeeeeaaallly awesome pumpkin bread that i found on Allrecipes. Its actually more of a cake. But it rocks. Otherwise why else would i have wasted my time putting in that many vowels in “really”?

  28. Ashley @ My Food 'N' Fitness Diaries says

    I love, love, LOVE pumpkin bread and muffins…especially with chocolate chips. It’s great in pretty much everything though, let’s be real. Oatmeal, smoothies, etc. I just thought of an idea…pumpkin peanut butter? or pumpkin almond butter? What do you think? Hmm…

  29. A Tablespoon of Liz says

    This looks so good and fall-like! I love putting pumpkin in my oatmeal. I do the same thing, open a can of pumpkin for just a few tablespoons, then I don’t know what to do with the rest of it. So I just put a few tablespoons in my oats and it disappears quickly enough!

    • Cathy Bergh says

      How about using ice cube trays to freeze individual cubes of the pumpkin? It should freeze fine, like pumpkin one and then it’s always available without having to use it up quickly. Of course for those who use it often, that’s never a problem! 🙂

  30. Maya (Dessert is in a Different Pocket) says

    Haha! I know! I live in Austin and on the radio, they were talking about the nice cool temperatures. It was 93 degrees 🙂 And yes, it does actually feel cooler.

    I like to make pumpkin whoopie pies. Mmmmm.

  31. Katie @ Peace Love and Oats says

    I’ve been dying to make pumpkin oats! It just hasn’t been quite cold enough yet! Mama Pea has a pumpkin latte recipe that I’ve been wanting to try, but I’m definitely going to make yours because it’s much simpler!!! Hers was very intimidating… lol

  32. Brenda says

    omg i got so excited when i saw you talking about the tx coldfront. other people probably think its super hot but when you have felt you skin is going to melt off from the heat 85 is heaven sent.

  33. Alex@Spoonful of Sugar Free says

    LOVE pumpkin!!! Just made a pumpkin pie smoothie the other day…

    My favorite recipes with pumpkin: Grain-Free Pumpkin Spice Bread, Bitter Chocolate cake for one, Grain-Free Brownies, Pumpkin Pie (duh!)

  34. Sheila says

    Hi Katie!
    My name is Sheila – I’m kind of new to the blogging world, but just wanted to say I love your site, and I read your posts all the time. Thank you for creating so many unique recipes that are in fact healthy! (but you would never know from the taste) 😉
    Reading your blog contributed to me finally starting one of my own! So thank you, again for all that you do!

  35. Kaitlyn@TheTieDyeFIles says

    I used to love the Starbucks PSLs but they’re a) not vegan, b) super high cal and c) way too expensive. I always use open cans of pumpkin in my oats. Thinking about cracking one open tonight for that purpose! Or in pancakes…

  36. Faith @ For the Health of It says

    I feel like I’m about the break the blog if I tell you that I’ve never had pumpkin, and that I don’t think I’d actually like it if I did! I may have to try one can this season, just to be able to say I’ve had it, but I’m a bigger fan of other fall flavors!

  37. Lenna says

    I often make pumpkin pudding by mixing pumpkin, cornstarch and spices, sometimes I add coffee too. I have never tried the Strabucks latte (or anything at Starbucks), to me it just doesn´t seem worth the money 🙂

  38. Jenna says

    Use pumpkin instead of applesauce in baked goods, or make a pumpkin cheesecake or milkshake, or make a pumpkin sauce for pasta!

  39. Heather @ Get Healthy with Heather says

    Yum! Your first pic of pillowy whip looks amazing! I am all about pumpkin.. In sweets, smoothies, breakfast and pumpkin curries for dinner! In coffee… Yes please 🙂

    • Lisa C says

      Answering for Katie :). Yes, the spice mix has dairy in it. So some of the other flavors ARE vegan (like their frappuccinos), but not the pumpkin spice one. Yet. Maybe some day!

    • Adam says

      yeah.. the pumpkin spice sauce contains condensed milk, that’s why it’s a sauce as opposed to their regular flavored sugar syrups.. same with the mocha toffee sauce they had last year, but their regular chocolate mocha sauce is vegan, the white isn’t

  40. Moni'sMeals says

    Looks divine to me! I am such a sucker for all the holiday drinks this time of year and this I will have to try out and match it with one of you lil goodies…


  41. Amber says

    I love pumpkin and you have no idea how happy I am that you made a healthy pumpkin spice latte!!!! I love pumpkin in oatmeal, brownies, shakes, and especially pie. I challenge you to make a delicious super healthy pumpkin pie! If you did, my life would be complete. Also my life would be complete if you made a healthy mocha coconut frap!

  42. Aine @ Something to Chew Over says

    I’ve never had canned pumpkin – it’s not really a staple here in Ireland! I’d love to try this 🙂

  43. Kim says

    Mmmm, that looks delicious! I love pumpkin, especially pumpkin pie. My fav recipe is a pumpkin-tofu pie that is less powerfully pumpkin-y and has a lighter flavour than “normal” pumpkin pie, probably thanks to the tofu. It’s a great recipe that makes 2 pies which is just as well because everybody I’ve served it to loves it!

    P.S. I finally made that chocolate pie this morning! I ate the filling that was left in the blender jar and it was so chocolatey that I couldn’t bring myself to have a slice of the pie. I was chocolated out! I guess this makes me persona non grata around here 😛

  44. Holly @ The Runny Egg says

    This looks great Katie — I used to love those types of coffee drinks but honestly the amount of sugar in there makes my stomach hurt. Maybe I should try making them at home instead!

  45. Becky says

    Oh, pumpkin, thank you for reminding me that autumn is almost here – my favorite season! Time for sweaters, cool nights, and sprinkling cinnamon on any and everything! Now if the weather would just cooperate. What’s all this 50 at night and 90 in the day? Texas never wants summer to end, I just know it!

  46. shannonmarie (rawdorable) says

    I haven’t tried it either, but I have seen a ton of tweets about it not being vegan. Your recipe looks delish, although I’m not a coffee drinker. Maybe I’ll try it with some kind of cinnamon tea or chai.

    Love pumpkin in oatmeal, vegan baked goods, puddings and sometimes just as it is. It’s one of the best parts of fall. You could use it to make some pumpkin donut pops (like cake pops) with a glaze on them.

  47. Jenny$1983 says

    Intriguing … I go to Caffe Nero because I like their coffee best; according to our Italian friend and her family who visit England occasionally they have the most authentic Italian coffee. They’re also slightly cheaper than Starbucks! 😀 I don’t even know if UK Starbucks offers the Pumpkin Pie Latte…

    I’ll be trying this the next time I open a can of pumpkin! I’ll be opening it when a craving for pumpkin pie overnight oats hits: Oh She Glows has the most beautiful recipe for Pumpkin Pie Delight Overnight Oats Banana Soft Serve Parfait, and just pumpkin pie overnight oats with blackstrap molasses (which I love). I love pumpkin puree in smoothies too, namely Green Monsters! I’ve also used it to make Pumpkin Banana Wheatgerm Oatmeal Muffins, Pumpkin Pie Banana Chunk Oatmeal Cookies (hm, I need to make those again soon), and I used it blended into your Five Minute Chocolate Mousse recipe along with half a banana to make an oatmeal parfait (bottom layer: plain oatmeal, middle layer: oatmeal blended with half of the mousse, top layer: mousse, with fresh mixed berries between layers and topped with coconut, cacao nibs and buckwheat groats) … it was eyes-rolling-back-in-head delicious 😀

    PS Have you tried searching your blog for ‘pumpkin? There are a lot of entries! 🙂

  48. Megan says

    Yummy! I was trying to think of what Starbucks drink you would remake and this was my guess! Your drink looks prettier though. I love pumpkin and have used it for pumpkin pancakes, oatmeal, muffins, bread, cupcakes, and have seen it used in a pasta sauce once. Pumpkin donuts always intrigued me. Oh, and your mug in the picture is so cute!

  49. Dolce says

    I don’t really drink coffee, but this looks delish! I love everything and anything pumpkin:) Especially my friend’s mother’s recipe for southern spiced pumpkin bread…my mouth is watering as we speak. I also made this super delicious pumpkin pie last year for thanksgiving that was quite yummy.

  50. Kathy says

    I have no idea what to do with a 29 oz can of pumpkin either after I open it and use a little for a recipe!
    The latte looks delicious, which reminds me…I gotta try making my own pumpkin pie one day and bring it to my aunt’s annual Thanksgiving party so we can stop buying those ones at Safeway. I need a can of pumpkin now~
    By the way, the coldest it’s ever been at where I am is about 14 or 0 degrees F. Around there.

  51. Anonymous says

    ive heard that canned pumpkin is a good cheat for the already cheating. hehe i mean taking a box of (vegan) cake mix and a can of pumpkin, mixing together and baking and voila! a dense, moist, no effort cake! pretty good with spice-cake mix…ooo-oo-oo!!! make pumpkin-gingerbread!! that could be sooo good!

  52. April says

    My husband is Chilean, and his mom makes pumpkin sopaipillas in the winter. They’re delicious, and so easy: pumpkin (canned or fresh), self-rising flour, and a little butter or oil mixed together very well. Roll out the dough about 1/4 inch thick and use a small glass or cookie cutters to cut them in circles. My mother in law fries them in oil, but I’m sure they could be baked. Just pierce them with a fork first! You can sprinkle them with powdered sugar so they taste like a funnel cake, or we also eat them dipped in mustard or with what you Texans call “pico de gallo” for something more salty.

  53. Elise says

    I read about pumpkin lattes of Mrs Peas blog yesterday, I must admit I’ve never heard of them!! I don’t think even starbucks makes them in the UK. Probably because canned pumpkin is sooo expensive here, the only place I’ve found it its £4.50 for a 500g jar. Is it me or is that really expensive??

    • Jenny$1983 says

      Hi Elise, have you tried I get mine from there, it’s Libby’s 100% Pumpkin Puree, it’s imported from America. It’s £1.99 for a 425g can at the minute, plus £1.55 p&p. I think I used to get a better deal but I haven’t bought any for a few months and that’s all I can find on Amazon now.

  54. Albizia says

    Mmmm… You make me crave things I would never combine but it just looks sooooooo good. Will it work with blended frozen pumpkin?

    I answer this question on half of the blogs I visit but I don’t mind doing it again. I am in love with kabocha and yogurt. I also recently discovered pumpkin tempura which is so much better than I thought. Now I am craving pumpkin with walnuts and honey. Almost everything with pumpkin is welcome 🙂 .

  55. Averie @ Love Veggies and Yoga says

    It’s gorgeous! Love the first couple pics…nicely done! Not easy photographing liquids or something with that big beautiful blob of whipped cream on top b/c it can sink to the bottom, quickly. Must snap the pics quickly. See I think of the photography challenges in ADDITION to coming up with a great recipe.

    I have made pumpkin spice lattes like this at home, too. Using 2 tbsp of pumpkin. Then I wonder what I am going to do with the other 95% that remains in the can 🙂

  56. Heather says

    Pumpkin pancakes! A friend of mine shared a recipe with me that uses rice flour. My boyfriend says they taste just like Treacle Pudding when you add maple syrup.

  57. Katie @Nutrition In A Peanut Shell says

    Perhaps a pumpkin butter to spread on pancakes?

    I know SB is popular for this latte, but my heart always holds a place for the DD one. (Can you tell I spend my time in New England? )

  58. Tara says

    I love the combination of pumpkin and chocolate chips. Pumpkin chocolate chip cookies, pumpkin chocolate chip muffins… pancakes… blondies… the options are endless! I also really like the combination of pumpkin and strawberries but that’s not nearly as popular. Pumpkin oats with strawberry jam is my favorite!

  59. Stephanie says

    Oh my goodness this looks amazing! Thank you for the recipe Katie! 😀 Pumpkin Spice Lattes are my favorite but I stopped ordering them from coffee shops because of all the added sugar or sugar-free syrup. And I didn’t know they weren’t vegan even with soy milk (I knew that about the smoothies though). Thanks for the tip. I need to get myself a can of pumpkin so I can give this a try! I love putting pumpkin in my oatmeal. 😛

  60. Anna says

    Since there are no Starbucks close to me, this will be perfect for when I need/want a pumpkin coffee fix 😀 My favorite ways to use pumpkin have been in oatmeal and pumpkin pie smoothies. I have also made a pumpkin lasagna that was delicious!

  61. Ashley says

    I never knew even made with soymilk the latte wasnt vegan!! I personally am not vegan, but that goes to show how much I know about it. I do however spend wayyy too much at starbucks so I love your recipe makeovers to help save me some money. I love pumpkin heated up with cinnamon and yogurt!!

  62. Libby says

    Pumpkin and White Chocolate Muffins!!
    We don’t really have tinned pumpkin in NZ so you have to make it yourself. At least I know exactly what is in it

    • Andy says

      Hi Libby – I’m also from NZ and have always been intrigued by what ingredients are in canned pumpkin puree?! Are you able to share so I can attempt to make it! thanks

  63. Emily says

    I love to make a particular chocolate pumpkin cake every fall. It’s so good! I make the cake, the icing, and the glaze from scratch. It’s not vegan, but I bet you could make something similar to it that was vegan 🙂

  64. Just passing by! (again) says

    I can’t too much coffee and it has to be a light roast! 🙁 So I mix pumpkin with non-dairy milk, spices, and heat it up. I know that sounds boring but I really like it lol.

    I also love pumpkin pancakes and pumpkin cookies.

    I have to go to a different store (Waitrose) here in England to get pumpkin in a can but it’s not expensive (like £1.00??) and it’s Libby’s!!! But I can’t find regular pumpkins here so easily.

  65. Michaela says

    I bet this is so yummy!
    I adore pumpkin. Of course I put it into my oatmeal, I make currys with it, blend it up as a sauce (for pasta or a curry), I even use it for baking to replace some applesauce. (canned pumpkin is perfect for this)
    Now I really am in pumpkin mood and so looking forward to roast up some butternut squash asap! Will head to the kitchen now 🙂

  66. Lindsay says

    I eat pumpkin on a daily basis. I buy it online in the summer when I can’t find it in the stores. I usually put it in oatmeal or combine it with plain Greek yogurt and berries or even with cottage cheese, walnuts, and cinnamon. Yum!

  67. Rebecca says

    I just tried a pumpkin latte yesterday and I’m in love. So expensive though and this recipe is quick and easy (especially since its time to start cracking open the cans of pumpkin!) Amazing how much it jumps when you switch to soy.

  68. Liz says

    Katie… I love you. I just… I have no words right now. The only other recipe I’ve ever found for a Pumpkin Spice Latte involved some strange and expensive looking contraption, but yours just requires a microwave! I cannot tell you enough how much I love your recipes, pretty lady!

    And you, of course. <3

    • Liz says

      PS: You need share buttons (if you want them :D). Download WordPress’s Jetpack — you can do it manually here or go to Plugins > Add New in your Dashboard, and search for “jetpack” — and once you activate it, go to the settings in your Dashboard under Jetpack, and click on “Configure” under Sharedaddy. Then you can drag and drop the sharing methods — Twitter, Facebook, etc — you want to put on your site. Voila!

      Jetpack also has a ton of other cool things. I love it. WordPress makes the best things.

      • Chocolate-Covered Katie says

        I’ve shied away from any new plugins in the past, because I’ve had so many problems with my blog loading slowly! When I asked my host they said I was running a lot of CPU (I hope I used that term correctly). They said it might be too many comments, or too much traffic, or too many plugins… really, they were not very helpful LOL! But I’m going to check out your link anyway, because I think you are right! I need at least some stumble and twitter buttons!

  69. Marianne says

    I am so not a pumpkin spice person. Yes, I like pumpkin pie around the holidays, and I’ll use a few cans in oatmeal or smoothies or yogurt over the course of the year, but that’s about it. I think the whole thing is overrated to be honest. I’ll probably be shunned for saying this now haha!

  70. Liz says

    You know what would be cool? Pumpkin peanut butter. You know, like your banana butter but with pumpkin? Now I want to make some too :).

  71. Alycia says

    You should make pumpkin pasties! If you like harry potter (or not), they are such a treat! Not sure how to make vegan pastry dough but I’m sure you have a recipe up your sleeve 🙂

    • Chocolate-Covered Katie says

      Haha who could not like HP?! (Yes, I know there are people out there who don’t… :()
      I didn’t actually know pumpkin pasties were a real thing! I thought they were a made-up movie thing, like Bertie Botts lol. I’ll have to google them!

      • Alycia says

        I’ve made them once before and they are delicious! They looked like half moon shaped pastries filled with spiced pumpkin goodness! I got the recipe from the unofficial harry potter cookbook (I had oodles of fun making food from that recipe book) so I am sure you can find another inspiration recipe on the internet somewhere if you would like to try and make them.

        They also had a recipe for pumpkin juice (a HP staple I have ALWAYS wanted to drink) but it involved cooking an entire pumpkin which sounded like a bit too much effort for me, haha!

    • Chocolate-Covered Katie says

      Oh wow, I just looked at the recipe you linked. I SWEAR to you I did not see that recipe before posting mine. I just googled “starbucks pumpkin spice latte ingredients” and ended up on some link that said the ingredients were pumpkin pie spice, milk, sugar, pumpkin syrup, and espresso… and then I went from there, using pumpkin for the syrup and adding vanilla because I always add vanilla to my coffee recipes (such as in my frappuccino fudgsicles). I’m amazed at how similar my recipe is to the allrecipes one (not that they’re identical. Mine is a *little* different).

      But I obviously didn’t know… because I’d have to be really stupid to knowingly copy an easily-searchable recipe (such as the one you linked) and post it on my blog. People could easily find out that I’d copied it! Now I’m just feeling embarrassed that other people might feel like you! 😕

      I know you might not believe me, but that’s the truth.

      • Megan says

        The thing is, if you google “starbucks pumpkin spice latte ingredients,” the very first result is…another well-established recipe that’s virtually identical to the AllRecipes one.

        • Chocolate-Covered Katie says

          Yes, well it doesn’t mean I click on every single link that comes up in a google search!

          I’ve already stated the truth, but you are welcome to believe what you want. I can’t change your opinion. (I’ll leave your comments up to prove that I believe you are entitled to your opinion. But you’ve had your say, so all further false accusations will be deleted.)

        • Rose says

          Megan, whether or not she copied it, does it matter that much? Firstly, the only way that I personally was able to get to the recipe you are indicating was through your link. When I tried searching, I kept coming to a different recipe on Allrecipes, and I had to actually put Allrecipes into my search or I got a million other pumpkin spice latte recipes on vegan blogs. There really is only so many ways to make the same drink so it’s not surprising that there would be similar, or even same, recipes somewhere out there. It kinda seems like you are just trying to be argumentive or mean. For all you know, people have copied her recipes too. But if you really think she just copies all her recipes and steals them from other people- Well, don’t read her webpage anymore. It’s really that simple. That said, time to move on.

  72. Lisbeth says

    These pictures are just gorgeous! Just found your blog from foodgawker, and I’m already obsessed. Uh oh, this could be a dangerous thing ;).

    Trying this for sure. And now off to explore some more :).

  73. Emma says

    I just made this as a nice warm after school snack. It was delicious! Dare I say it, better than Starbucks???? I think it was!

    Never mind that it’s 90 degrees outside. I’m having another one tomorrow!

  74. Mrs. Measurement says

    I just discovered a way to make easy Pumpkin Spice Latte as well. All I do is add a teaspoon of organic canned pumpkin and a few dashes of pumpkin pie spice to the espresso, add milk and top with fat-free whipped cream…Ta-da! Additional sweetener is optional. But your version sounds great, I’ll have to try it out.

  75. Brittany P.S says

    I am a pumpkin pancake die hard. words cannot describe. Also, I wish I liked coffee for the SOLE purpose of consuming pumpkin spice lattes. And because I would feel cooler and more grown up and junk.

  76. Anonymous says

    I’ve been trying to think of a way to make guilt free pumpkin whoopie pies!!! 🙂 That would use up the left over pumpkin

  77. Rose says

    I thought that Starbucks had changed their drink base so that it was non-dairy? But perhaps this only applied to their frapps, and not the hot drinks as well? If so, that would be totally disappointing. I can’t seem to find any information about it either. Either way, I’ve been wanting to start trying to make my own speciality drinks at home, and a pumpkin spice latte would be an awesome place to start. Thank you for the recipe 🙂

  78. Karen says

    I finally did this! So good. (I use pumpkin year-round.) I mixed up all ingredients except the coffee, heated them, then used my Aerolatte to whip it up nice & foamy. That is my favorite kitchen gadget these days.

    I love your pool comment. I grew up in Dallas, so I know you can wear a swimsuit one day and snowsuit the next!

    Thanks for all you do!

  79. Lindsay says

    I make this recipe all the time…regardless of weather. It is that good. Plus I always have leftover canned pumpkin in my fridge. I usually take my coffee black, so i do put a lot more coffee in than the recipe calls for, but this turns my morning joe into a delicious dessert.
    Thank you, Katie, for another great recipe staple!

  80. Angela E says

    How long does the vegan cool whip last in the fridge? I’m afraid I’ll either waste it by nt using fast enough or WORSE, eat it all within a day!! Lol

  81. Natalie says

    I too fell in love with Starbucks Pumpkin Spice Latte. I even found a Starbucks that would sell me 2 of the coveted sauce/syrup jugs. Then, I got home (250 air only miles from the nearest Starbucks in Alaska) and found that the ingredients list had not one drop of pumpkin and was simply a long list of chemicals. Your recipe for the real thing is greatly appreciated. Can’t wait to try it!

  82. Kelsey says

    Hi! I just wanted to tell you that I love your blog and I’m so impressed by all your copycat recipes! This one is awesome and SOOO much cheaper to make 🙂 I actually put your blog/the recipe on my own blog to share it with everyone! I decreased the milk just a bit to make it have a stronger coffee taste. Thanks for all the awesome recipes, keep them coming!! 🙂

  83. Anonymous says

    I’m finding this a year later and realizing sadly that your prediction of it getting cold here in Texas never really happened. That memory of snow seems like a dream now. Looks like mid-80s for the rest of this week here so that’s my cue to start making anything with pumpkin! Fingers crossed for colder weather this year!

  84. Monica says

    Dear Katie,
    I can’t wait to try this! But I have a question (and I’m sorry if it has already been asked, but I just don’t have time to read all these tons of comments!) I don’t have pumkin pie spice, and I actually don’t even know what it is! But is it possible that I can sub with other spices? Thanks a bunch! Keep up the good work! I LOVE your blog!!!!!!!!!!!

  85. Yenette says

    Love your recipes!! Thanks so much. I am on a diet and like the nutrition facts and love your sight because you add them. I didn’t see the nutrition facts for your Latte’s. Especially the Gingerbread and Pumpkin Spice. I ordered me a cream whipper today! Can’t wait!! Thanks for all your terrific recipes!!

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  87. Mary Marshall says

    YUM! I’ve been wanting a hot pumpkin drink since Starbucks can’t seem to provide a vegan version of the Pumpkin Spice Latte.

    I was hesitant about canned pumpkin in my drink…I figured it would be grainy or chunky. It wasn’t! I used some Silk vanilla creamer with the milk, and omitted coffee (not really a coffee drinker) and it was delicious!

    Thanks Katie for another fabulous recipe 🙂

  88. Ashley says

    I’m excited to try this. Thank you!

    Also, I wanted to throw in my two cents about the PSL… High fructose corn syrup!!! Can you believe it? So disappointing!

  89. Sarah says

    Could you make a healthy Pad Thai recipe? Or just more lunch/dinner related food recipes because my family and I love your cooked kale recipe and I’d love to try more of your recipes out!

  90. Lexi says

    I lost 3 hours last night saving recipes in my favorites from your website! I’ve been trying to eat more clean/less processed (I’m not a vegetarian) but have a huge sweet tooth so your recipes are a godsend 🙂 I just stocked up on tofu and made a big batch of coconut butter!
    I was happy to come across this recipe, as that time of year is coming around soon. You won’t believe the crap Starbucks puts in that drink!!

  91. Hannah says

    I’m in a similar situation here in LA, where any time it dips below 75 degrees I pretend it’s “chilly”. Haha! We’re having a freak heat wave right now too, so I’m saving this one for when we finally get a cool day. I’m very much looking forward to it! 🙂

  92. Tabitha says

    I tried this recipe with 3-4 tbsp of tea (I used Bigelow’s Pumpkin Spice) since I’m not a coffee drinker. It still turned out pretty good.

  93. Krista says

    This was so good!! Best recipe I’ve had for pumpkin spice lattes ever and I’ve tried a few!! Pumpkin pie in a cup. Fall in a cup. Whatever you call it, it’s the best!

  94. Am says

    I set up a hot drink station for my family yesterday, and included this recipe as an option. It was the first one picked. They loved it!! Definitely going to be a go-to recipe! Thank you!

  95. Sarah says

    I LOVE this recipe. Every year that pumpkin season hits, I am just thrilled that I can walk right past fancy, expensive coffee shops because I make my own artisan pumpkin spice latte right at home! Mmmmmmmm…… Thank you, Katie! <3

    • CCK Media Team says

      Hmm we haven’t tried it but the pumpkin latte portion might be good on top of chai tea instead of coffee. Or someone on Facebook mentioned that she put it over hot chocolate!

  96. Alex @ says

    5 stars
    Wow, this homemade pumpkin spice latte recipe was a game-changer! It was delicious and I dare say, even better than Starbucks – perfect for cozy autumn mornings.

    Appreciate it,

  97. Tracy Sand says

    5 stars
    I never leave reviews for recipes I try, but i just had to write a review for this one. Not gonna lie, I didn’t have high hopes, I’ve tried at home pumpkin spice latte recipes before and have been pretty disappointed….but this one is AMAZING. Seriously. I’m mildly obsessed. Not too sweet, and just enough spice where it’s noticeable, but not overwhelming. I’m making one right now as I write this, haha! Thank you for an awesome recipe!

  98. Heather Nunn says

    5 stars
    My hubby and I both wanted to double up on the yummy pumpkin taste. So more pumpkin into the saucepan and emptied our mugs on top! Added about 50% more spice too and they were beyond yummy 😀

  99. Anne Mary says

    You have 37 calories listed per cup for the unsweetened version. Can you tell me how your arriving at that number?

    A cup of 2% milk is 130 calories.
    A cup of almond milk is 30.
    A cup of oat milk is 90.

    Is the 37 calories assuming that oat milk is used with no sweetener?

    I use a lot of your recipes but the calorie counts are way off in most cases.

    Thanks much.

    • CCK Media Team says

      Hi Anne, nutrition facts will vary based on specific ingredients and products used, but we do stand by our nutrition facts. Silk cashewmilk has 25 calories per cup, which makes up the bulk of the nutrition facts here. Hope that helps.

5 from 33 votes (26 ratings without comment)

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