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Homemade Pumpkin Spice Latte Recipe Easy Cozy Fall Drink with Whipped Cream

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This homemade pumpkin spice latte is a cozy, comforting fall drink made with real pumpkin puree, warming spices, and creamy milk, topped with a cloud of whipped cream. It’s quick, easy, and far more flavorful than anything from a coffee shop—perfect for chilly mornings or festive gatherings.

Ingredients

Scale
  • 2 cups (480 ml) milk (whole, 2%, or plant-based)
  • 2 tablespoons (30 g) pumpkin puree (canned or homemade)
  • 1 to 2 tablespoons (12–24 g) brown sugar (or maple syrup)
  • 1/2 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120 ml) strong brewed coffee (or 2 shots espresso)
  • Pinch of salt
  • 1/2 cup (120 ml) heavy whipping cream (or coconut cream for dairy-free)
  • 1 tablespoon (12 g) powdered sugar
  • 1/4 teaspoon vanilla extract
  • Sprinkle of pumpkin pie spice or cinnamon (for garnish)
  • Drizzle of caramel sauce (optional, for garnish)
  • Extra whipped cream (optional, for garnish)

Instructions

  1. Brew 1/2 cup (120 ml) of strong coffee or pull two shots of espresso. Keep hot.
  2. In a small saucepan over medium heat, whisk together milk, pumpkin puree, brown sugar, pumpkin pie spice, and a pinch of salt. Stir constantly for 3–4 minutes until steaming but not boiling.
  3. Remove from heat. Whisk in vanilla extract and hot coffee. For a frothy top, whisk vigorously or use a hand frother.
  4. In a cold mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on high until soft peaks form (1–2 minutes with mixer, 3–4 minutes by hand).
  5. Pour the pumpkin spice latte base into a mug, filling about 3/4 full. Top generously with whipped cream.
  6. Garnish with a dash of pumpkin pie spice or cinnamon and a drizzle of caramel sauce if desired. Serve immediately.

Notes

For a vegan version, use plant-based milk and coconut whipped cream. Adjust sweetness and spice to taste. The pumpkin spice base can be made ahead and stored in the fridge for up to 3 days. Whipped cream can be made ahead and re-whipped if needed. For iced latte, use cold brew and serve over ice. Use fresh spices for best flavor.

Nutrition

Keywords: pumpkin spice latte, homemade latte, fall drink, cozy beverage, whipped cream, pumpkin recipe, easy latte, autumn coffee, dairy-free option, gluten-free

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