Easy Pumpkin Spice Latte

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Side view of mugs of our healthy Pumpkin Spice Latte recipe

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.

Tile with ingredients for making our easy Pumpkin Spice Latte recipe

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.

Stirring spices into a saucepan of coconut milk and water to make our DIY Pumpkin Spice Latte recipe

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.

Whisking pumpkin puree in a saucepan to make our homemade Pumpkin Spice Latte recipe

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.

Mugs of our Pumpkin Spice Latte recipe made with real pumpkin and spices

More Cozy Drinks

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!

Mug of our homemade Pumpkin Spice Latte beside pumpkin puree and spices

Easy Pumpkin Spice Latte

A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!
Author Minimalist Baker
Print
Mug of our dairy-free Pumpkin Spice Latte recipe topped with coconut whipped cream
4.36 from 14 votes
Cook Time 10 minutes
Total Time 10 minutes
Servings 1 (Servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

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

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

*If you’re using pumpkin pie spice, start with 1/2 tsp of the mixture and work your way up as spice blends / intensities may vary.
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.

Nutrition (1 of 1 servings)

Serving: 1 servings Calories: 125 Carbohydrates: 15.3 g Protein: 2.7 g Fat: 6.1 g Saturated Fat: 1.2 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0.01 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 86 mg Potassium: 75 mg Fiber: 2.6 g Sugar: 8 g Vitamin A: 3750 IU Vitamin C: 0 mg Calcium: 50 mg Iron: 1.6 mg

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  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. 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 :)

  3. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  4. 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

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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 :)

  6. 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!

  7. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oooh, smart! Thanks for sharing, Chelsea! We’ll give it a look! And so glad you liked the latte ;D

  8. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Laura! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  9. 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!!

  10. 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! :-)

  11. 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.

  12. 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?

  13. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  14. 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 :)

  15. 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!

    • 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 :)

  16. 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!