You may already be enjoying pumpkin spice lattes, but we’ve only just started craving them as the weather has finally cooled down and fall produce has begun popping up at the market. Swoon.
Is anyone else a sucker for fall? Chilly mornings, sunny afternoons, cozy food, good TV shows return. I mean, what’s not to love?
Let’s celebrate with a healthier, homemade take on pumpkin spice lattes. Yes, let’s.
This “PSL” is dreamy yet simple to make, requiring just 1 pot, simple ingredients, and 10 minutes to prepare.
It took quite a bit of testing to get it just right because spices are tricky to nail. In the process we even ended up making our own pumpkin pie spice recipe (!!), which we’ve been meaning to do for years since store-bought brands can vary so much and we wanted the flavor to be perfection.
However, in the recipe we also spell out individual spices just in case you don’t have any pumpkin pie spice on hand.
What’s in a Pumpkin Spice Latte?
In pumpkin spice lattes you’ll find at your average coffee shop (that aren’t super local and cute and organic), the ingredients can get a little dicey and often include natural flavors, carrageenan, and a lot of sugar. These aren’t things we necessarily avoid entirely, but do choose to limit whenever possible. Our homemade version includes real food ingredients like:
- coconut milk
- pumpkin purée
- maple syrup
- vanilla extract
- spices (like cinnamon, nutmeg, and ginger)
- & espresso or your coffee of choice
Caffeine-Free Option (Dandy Blend!)
Because we’ve been digging caffeine-free / low-caffeine drinks lately, we included a caffeine-free option too!
Have you ever tried Dandy Blend? It’s an herbal alternative to coffee that smells and tastes like coffee and is made of extracts of barley, rye, dandelion, and chicory. Somehow the gluten is (magically) removed during the extraction process, making it gluten-free to boot.
We’d heard it recommended in the health community for a while but had more or less written it off as “not as good as the real thing.” But upon sampling it recently, we were so impressed we bought a bag and have been using it in things like this drink and afternoon “lattes.” Caffeine-free “coffee” for the win.
How to Make a Pumpkin Spice Latte
Making the latte is the easy part.
Simply add all of your ingredients to a small saucepan and whisk to combine. Heat until just bubbling over medium heat, then add coffee of choice and stir. That’s it!
You can also make an iced version by adding all the ingredients to a glass jar and stirring to combine. Then add some ice and shake vigorously for 30 seconds until completely combined. Bam: iced PSL.
Simply top with coconut whipped cream or a dash of nutmeg or cinnamon and dive into this comforting fall beverage.
We hope you LOVE this latte! It’s:
Fall-inspired
Pumpkin-infused
Perfectly spiced
Naturally sweetened
Customizable
& Incredibly delicious
This would make the perfect drink to cozy up to after a long day this fall or winter. It’s not only easy to make, but also health promoting thanks to spices like ginger, clove, and cinnamon, which can have digestive, anti-inflammatory, and blood sugar-balancing benefits.
More Cozy Drinks
- 3-Ingredient Turmeric Tonic
- 5-Minute Golden Milk
- 5-Minute Mushroom Latte (2 Ways)
- 3-Ingredient Moringa Latte (Caffeine-Free “Matcha”)
- Feel Good Hot Chocolate (with Adaptogens)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Pumpkin Spice Latte
Ingredients
- 3/4 cup dairy-free milk (we recommend cashew milk, but coconut or hemp milk would also work well)
- 1/4 cup water
- 2-3 Tbsp pumpkin purée (not pumpkin pie mix)
- 1/2 heaping tsp ground cinnamon (*if using pumpkin pie spice, see notes)
- 1/4 tsp ground ginger (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground nutmeg (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground allspice (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground clove (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground cardamom (optional // *if using pumpkin pie spice, see notes)
- 1/8 tsp freshly ground black pepper
- 1 ½ – 2 tsp maple syrup, more or less to taste (or sub stevia to taste)
- 1 shot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)
- 1/2 tsp vanilla extract
FOR SERVING optional
Instructions
- If adding coffee or espresso, prepare at this time and set aside.
HOT VERSION
- To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth. Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.
- Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.
- Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.
ICED VERSION
- Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.
FOR SERVING
- Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.
- Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.
Rachel says
Can I use almond milk as a substitute for coconut?
Hi Rachel, it won’t be as rich and creamy, but yes!
Miriam says
This looks so good! Can you sub tea in place of the expresso / coffee?
Sure! We think roasted dandelion root tea would be nice!
Snie says
Made this recipe as written except spices adjusted what was at home. I made with home made puree, however the pumpkin did not whisk smoothly in to to the coconut milk. I had lil chunks of it and as well residue at the bottom of pumpkin puree. And I really did whisk. I strained it and drank without excess.
Christa says
I tried doubling this but made three substitutions 😜 (monk fruit maple syrup, almond milk for cashew, and 1/2 tsp espresso powder instead of coffee that we were out of) and totally my fault then that it failed—bitter pumpkin almond milk, possibly from allowing the spices to boil? Lol I’ll try again only substituting the monkfruit maple syrup and let ppl know how it works. HOWEVER, before I try, any advice on doubling the spices in the recipe? I have doubled spices before with some recipes where it hasn’t worked. Thank you!
Hi Christa! Doubling the spices should work, as long as you have the right amount of milk to balance everything. Let us know how it goes if you give it another try!
Adelle says
I don’t know if i did something wrong but I found the texture of this really unappetising and the spice level way too high.
Oh no! We’re so sorry you didn’t enjoy it, Adelle! Were you using homemade or store-bought pumpkin pie spice? If store-bought, perhaps it had more ginger than you prefer? You could try starting with less next time. The texture could be the type of milk you’re using? Or pumpkin purée does make this a little more textured than coffee shop versions (they usually don’t have pumpkin) – so if that’s more what you’re looking for, you could use less pumpkin or omit it. Hope that helps if you decide to give it another try!
Emanuela says
This was amazing! Such a comforting drink for a lazy rainy Sunday morning. I didn’t have allspice so I just increased a little on all the other spices and it turned out great! Thank you for another killer recipe.
Woohoo! Thanks so much, Emanuela. So glad you enjoyed!
Bianca says
Hi, I couldn’t find a cashew milk recipe on your blog. Do you strain your cashew milk? I know most people don’t because there are no skins and it all blends together smoothly. Also, what’s your nut to water ratio for the milk?Thank you!
Hi Bianca! When we make cashew milk for ourselves we rarely strain it! We would suggest soaking 1 cup of cashews for ~30 minutes in boiling water, then blending with 4 cups of filtered water (and adding any sweeteners or flavoring you prefer). We also have a recipe for (delicious) cashew-coconut-oat milk that would work well for the latte! Hope this helps!
Nicki says
Hi there! This recipe looks great. We have a small vegan café in Denmark and would love to serve it, however we wouldn’t have the time to whip this up from scratch every time someone orders it. Could the pumpkin mix be prepared and bottled separately so we could then only add the hot milk and espresso from the barista machine? That would be great way to make it but not sure it would work the same? Thanks for your thoughts 🌱💚
Hi Nicki, we haven’t tried it that way, but we don’t see any reason it wouldn’t work! Let us know how it goes!
Jenny Pompilio says
Just made my first Pumpkin Spice Latte of the season. Delicious! I used homemade cold brewed coffee and hazelnut milk. I’d cut back on the spices, esp black pepper, next time, but otherwise a yummy drink and very invigorating! 🍁
Woohoo! Sounds like such a yummy combo. Thanks so much for the great review, Jenny!
PABlues says
This is amazingly good. Sipping it now using your Pumpkin pie spice blend. It’s perfection. I used a half almond : half coconut milk because it’s what I had. A terrific way to use my Open can of pumpkin purée. Thank you!
We’re so glad you enjoy it =) Thanks so much for the lovely review! xo
Sherri Forrest says
Hi there. 🙂. Do you need to use all spice? I have cinnamon clove and ginger.
It will still be tasty without it!
Manon says
Really enjoyed this recipe.
I didn’t add any sweetener and used oat milk instead of coconut.
I freshly grounded most of my spices and blended frozen pumpkin.
I loved the flavour from the spices.
But felt it missed a little thickness to it. Which might justify the use of coconut/cashew called for the recipe.
Excellent for this autumn feel. Thanks for this recipe!
Lovely! Thanks for sharing, Manon!
Judy says
Delicious. I found the coffee superfluous.
Laure says
Easy and delicious latte. Perfect for fall.
Oliver Neely says
Tried it with unsweetened coconut milk as it needed using. Was a little underwhelming even with 4tsp of maple syrup between two people. Not bad though. Would be interested to try again with another type of milk.
Love the recipes on your website! Keep it up <3
Hi Oliver, you could add more sweetener to taste if you felt it wasn’t sweet enough. Otherwise, we’d say make sure your spices are fresh! Hope that helps!
Julie Neild says
I usually love minimalist baker recipes, but I found this recipe very bitter. I think the spices could be cut in half. Adding extra maple syrup didn’t help. This recipe unfortunately was poured down the sink.
Sorry to hear that, Julie! It sounds like maybe too much clove or allspice? Or is it possible one of your ingredients wasn’t fresh?
Aimee says
I tried to go back yesterday and add the rating but it wouldn’t let me (it said I already commented). Anyway, five stars!
Thanks for the update Aimee!
Rudy says
Great recipe from a great site that I use frequently. It may take a bit of tweaking with the spices for your own personal taste but to me it was nicer than the Starbucks pumpkin latte. I used stevia(with erythritol) and i could only get my hands on a butternut squash but it was still tasty regardless :-)
We’re so glad you enjoyed it, Rudy! Thanks for your kind words and lovely review! xo
Aimee says
Awesome recipe! I put everything in my blender and whizzed it up. Then I microwaved it for 2 minutes and it came out hot and frothy! Thanks for the super tasty and healthy drink recipe!
Smart! We’re so glad you enjoyed it, Aimee! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kat - the other 1 says
Sounds good!
I make a cold version, kinda similar.
Plop some pumpkin puree or pumpkin butter in cup, plop in turmeric spice paste, add 1-2 tbls of oat flour (makes it creamer), sometimes a plop of peanut butter – optional.
Then I add just a couple tbls of milk (soy) to start, and whisk it all together into a thick paste.
Optional, add chia seeds at this time for a chia smoothie (or if you refrigerate it overnight a golden pumpkin chia pudding!)
Next either slowly add remaining milk and whisk constantly till smooth, or you can slowly add 1/4 – 1/2 cup of cooled tea (green, chai, ect, or coffee), and then whisk in remaining milk.
The peanut butter makes it extra thick, like a milkshake!
Oh yeah, add desired amount of sweetener to paste, before or after the first whisking.
Cheers! :)
Kathryn says
Can you suggest a way to adapt this to be similar to the Easy Vegan Caramel Sauce? I make a large batch and use that almost daily in my morning lattes and am hoping to do the same here (make a thick, rich “pumpkin spice” sauce). Any tips are greatly appreciated. Thanks!
Hi Kathryn, we wonder if something similar to pumpkin butter might work?
Nicole says
So good! I’ve made this a few times now. I used soy milk and left out the cloves and cardamom because I didn’t have that. I also ended up adding extra soy milk. Delicious and easy, thank you!
We’re so glad you enjoy it, Nicole! Thanks so much for sharing!
Jasmine says
Amazing! So delicious. Fall is my favourite season and this drink turned out to be really easy to make (even without Pumpkin Spice on hand, I used your recipe for that), and tastes wonderful. Thankyou!
We’re so glad you enjoyed it, Jasmine! Thanks so much for the lovely review!
briar says
Wonderful I love this! Is there a specific reason for dairy free milk? Or could normal 1% or 2% milk be used?
That should work!
Emanuela says
Comfy Sunday morning drink! I omitted clove and allspice as I didn’t have them and sub maple syrup for honey. It was a bit too on the bitter side for me and not enough of a “rounded” taste, any idea what would make it a bit more rich? Just more honey?
I also added some choco powder on top – reccommed it!
Hi Emmanuela, thanks for sharing your experience! Maybe try lite coconut milk for the dairy-free milk as it has a natural sweetness and richness. More honey could also help with sweetness. Let us know how it goes!
Tricia says
Thank you for this recipe, Dana! I used almond milk instead, for both the base and the foam, because it was the only dairy free milk I had available. I loved the aroma and punch of flavor from all the spices! Do you think it would make the spices incorporated more if I blended the mixture after simmering it? Because it felt a little grainy to me. But it makes sense the texture is different because it is made with real spices and not artificial syrup– which I love! Thanks again :)
Thanks for sharing your experience, Tricia! We think that would work well. Let us know how it goes!
Natalie says
Unfortunately this did not work for me…At all! Yuck! I used everything as indicated, including individual spices, a fresh can of plain pumpkin and a fresh can of coconut milk, and it came out bitter (despite extra maple syrup), watery, and kinda chunky from the coconut milk. Not exactly pretty either. I’m not a newbie either, I’ve made plenty of my own coffee drinks. This was a total bust and went down the drain, sadly, as I made it to enjoy during our first snowy morning.
Sorry for the underwhelming result, Natalie! What I’m thinking is your pumpkin may have been bitter (that’s happened to us several times recently and it’s due to a bitter, pale yellow pumpkin purée). So I recommend making your own OR buying Libby’s! It’s the best, most consistent, non-bitter brand we’ve tried. As for the chunkiness of the coconut milk, I’m wondering if it was due to a bad brand? Our favorites are Whole Foods 365, Savoy, and Aroy D. Other brands can be oily and/or chunky. Let us know if you made any of these modifications – happy to help troubleshoot!
Mari-Lou says
I made it in my Vitamix with almond milk, fresh pumpkin that I had just roasted, and your recipe for pumpkin spice blend . I LOVED it as it wasn’t overly sweet.
I would suggest if using fresh pumpkin to use only 2tbsp. And I also agree that a 1/2 tsp of pumpkin spice is enough -you can always add more if you like. After is was all blended I just heated it briefly on the stovetop
Great idea, Mari-Lou! Thanks so much for sharing your experience! xo
Cami says
I really like the idea of a homemade pumpkin spice latte and the flavor was good so I’m going to try again and tweak it a little. My cashew milk was pretty thick and I used closer to three tablespoons of pumpkin, so my latte was too thick for my taste and not quite sweet enough. I might try two tablespoons of pumpkin instead, less spices, almond milk instead of cashew, and a different kind of sugar. But, I’m excited to try again.
Those modifications should help with the thickness. Let us know how it goes the second time around!
Cami says
I made it again and loved it, but I used these modifications: 1 c almond milk (no added water), 1/2 tsp pumpkin pie spices, 2 tbsp pumpkin, 1/2 c strong coffee. At the end I blended it with an immersion blender, poured into a cup, and topped with a sprinkle of nutmeg. If nothing else, I definitely recommend blending it because it makes it frothy :)
Thanks for the update, Cami! So glad you enjoyed it this time =)
Jeremy says
My first post ever! I tried this for the first time and used chicory (caffeine free coffee alternative) instead of coffee. it really tasted very nice. I blended it all at the end with a hand blender which made it silky smooth. It tasted really nice. Extremely intense flavour. Reminded me almost of chai tea. But the pumpkin flavour really shone thru. Probably because I let the pumpkin really simmer and start caramelizing which really boosted that pumpkin flavour. All in all, a very nice recipe. Will definitely try it again during winter!
We’re so glad you enjoyed it, Jeremy! Thanks so much for sharing!
saad shah says
this is so amazing am surely gonna try. thanks
Chelsea says
If you’re a fan of Dandy Blend you should check out Mellow Rooster. They make a similar product (caffeine free chicory coffee) that’s made with whole herbs/spices that you brew up just like coffee or loose leaf tea. It’s obviously less convenient than instant dandy, but I think it’s a little more complex tasting, and I really love it! Oh, and this latte was absolutely perfect made with Mellow Rooster!
Oooh, smart! Thanks for sharing, Chelsea! We’ll give it a look! And so glad you liked the latte ;D
Robert says
Made this without ever having a SPL and it was a hit. very good flavor with using TD pumpkin & pumpkin pie seasoning.. Frothed oatmilk with coconut sugar for on top. Nixed the water… Next time I want to try the coconut w cream on top!
Wonderful! Thanks for sharing, Robert!
diane says
What does TD mean?
Robert Reina says
Trader Joe’s
Laura says
This is SO good!!
Thanks, Laura! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Kellie Bell says
An amazing taste of Fall! Thank you for this easy and delicious recipe. I love the real food ingredients. Just made it for the first time and this won’t be the last. Definitely saving this recipe!!
Thanks for sharing, Kellie!
Jennifer says
I made this per instructions using coconut milk, 1/2 tsp. Simply Organic Pumpkin Pie Spice, and a stovetop espresso maker. I found it a *PERFECTLY* balanced blend of peppery pumpkin; the generous serving size was a plus! Thank you! :-)
Wonderful! Thanks, Jennifer!
Perrin says
A little too much pepper for my taste, next time I would half it. I used organic whole milk And store bought pumpkin pie spice and it all turned out lovely. Thanks Dana for kicking off my fall happy spirit.
Wonderful! Thanks for sharing, Perrin! We’ll give the pepper quantity another look!
Melissa Merlino says
Yum! I added a little extra maple syrup and sugar free vanilla syrup. Then I added Rumchata! Ahhhh. Inspired. Love it. Thanks for the recipe?
WHUT? Smart! Thanks for sharing, Melissa!
Anna Lai says
I used milkadamia unsweetened macadamia milk. Would recommend skipping the water, mine came out watery. But flavors are great. Will tinker with it and make again. Thank you.
Thanks for sharing, Anna! Yes, because of the pumpkin purée I recommend a lighter milk so it doesn’t get too thick. But it sounds like you can skip the water next time and just add all milk!
Hannah Bahler says
I’ve been making this (almost exact!) recipe for a couple weeks now and love that your version just popped up. I also use Dandy Blend for caffeine free and I love using oat milk for a super creamy version. I also usually add a couple tsp coconut oil and melt that in for extra benefits :)
Wonderful! Thanks for sharing, Hannah!
Deb Hurlburt says
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Monta says
Do you have (or know of) a PSL recipe that doesn’t use coffee or coffee-tasting ingredients? I really don’t like the taste of coffee… but I love pumpkin. I’ve always wanted to drink it (instead of making pumpkin things or spooning it into my morning oatmeal…).
Thanks!
And thanks for all the amazing recipes. I almost forgot to say that!
I say omit the coffee! It’ll still be delicious. Or sub black tea!
Alex says
I made a version using a mix of jasmine and earl grey tea. I also saw someone made it using chai tea for double the spice . So you can definitely go with tea :)
Cami says
In your testing, did you try brewing the spices with the coffee to compare how the flavor developed? Just curious. I typically brew my spices with my coffee and like it but was wondering if that was something you explored before settling on this method. Excited to try it!
I did not! But if you try that let us know how it goes! Great idea.
Krystle says
Can you please share where the white pot is from? Love it!
Find it here! And, FYI, all of our kitchen equipment is typically linked in our shop.
LeeAnn says
Thank you. Looks delicious. Would oat milk work?
Yes! Should work well.