Starbucks Pumpkin Spice Latte

This pumpkin spice latte recipe brings the cozy flavors of fall right into your kitchen without needing a trip to the coffee shop. It uses fresh espresso and a homemade pumpkin syrup to deliver that rich, comforting, and slightly sweet cup, perfect for crisp mornings or an afternoon treat.

I first made this during a chilly afternoon and now it’s my go-to when I want a warm hug in a mug. Every time I whip it up, friends ask for the recipe because it tastes just like the fancy coffee shop, only fresher.

Ingredients

• Two shots of freshly brewed espresso or very strong coffee: This gives the latte the bold coffee flavor that balances the sweetness
• One and a half cups whole milk or your preferred milk: It creates the creamy texture and can be swapped for plant-based milks
• Two tablespoons pumpkin puree: Not pumpkin pie filling because puree has the natural pumpkin flavor without added sugars or spices
• Two tablespoons packed brown sugar: Adds warmth and rich sweetness that blends with the pumpkin
• One tablespoon granulated sugar: Helps the syrup develop a smooth consistency when heated
• Half a teaspoon pumpkin pie spice: The signature spice mix bringing cinnamon, nutmeg, and clove notes — fresh is best but pre-mixed works too
• Half a teaspoon pure vanilla extract: Enhances all the flavors and gives a subtle sweetness
• Half a teaspoon cornstarch mixed with one tablespoon cold water: Optional for thickening the syrup to get that luscious texture
• Two tablespoons water: Used to dissolve the sugars and bring the syrup together smoothly
• A pinch of fine sea salt: Balances the sweetness and brightens the flavors
• Whipped cream for topping: A cloud of richness and indulgence to finish the latte beautifully

Instructions

Savor the Brew:

Brew two shots of espresso or make very strong coffee with your preferred method. Keep it hot because the warmth helps melt the sugars and blend all the flavors smoothly.

Create the Pumpkin Syrup:

In a small saucepan, combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, water, and a pinch of sea salt. Heat over medium stirring gently until the sugar dissolves and the mixture just starts simmering. This usually takes about two or three minutes and is the foundation for your latte’s flavor.

Thicken the Syrup (Optional):

If you want a richer syrup, whisk together cornstarch and cold water in a small bowl. Stir this slurry into the simmering pumpkin syrup and cook for another minute. You’ll notice it thickening slightly. Remove from heat and stir in the vanilla extract for extra depth and aroma.

Warm and Froth the Milk:

Warm your milk on the stove or in the microwave until steaming but not boiling. If you like foam, use a frother, shake it in a sealed jar, or blend it for around twenty seconds to get creamy foam that tops your latte perfectly.

Assemble Your Latte:

Pour the hot espresso into your favorite mug. Spoon the pumpkin syrup into the coffee and stir well so it dissolves evenly. Slowly pour in the warm milk holding back the foam with a spoon, then add the foam on top. For an extra latte-like experience, pour slowly to get a layer of crema and foam.

Top It Off:

Add a generous swirl of whipped cream and dust with more pumpkin pie spice if you want a festive touch. Taste and add a little more brown sugar if you like your latte sweeter.

Serve and Store:

Serve immediately while warm. If you have leftover pumpkin syrup, store it in a sealed jar in the fridge. It keeps well for up to one week and can be reheated gently before the next use.

One of my favorite things about this recipe is the pumpkin syrup. It’s so simple but just simmering those ingredients together releases the most inviting aroma. I remember making this for a small group of friends during a chilly weekend and everyone was amazed at how homemade it tasted better than the chains.

Storage Tips

Keep any unused pumpkin syrup in an airtight jar in the fridge. It stays fresh for around seven days. When reheating, do so gently on the stove or in a microwave to avoid burning or breaking the syrup.

Ingredient Substitutions

Espresso can be swapped out for your strongest brewed coffee if you don’t have an espresso machine. Any milk or plant-based milk like oat, almond, or soy works here — each will give a slightly different flavor and texture. If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and a pinch of cloves yourself to taste.

Serving Suggestions

Enjoy with a crunchy biscotti or buttery scone for a perfect autumn snack pairing. This latte also pairs beautifully with a slice of pumpkin bread or spice cake to echo those cozy flavors. Serve in your favorite latte mug for a comforting presentation that makes it feel special every time.

Serve warm and enjoy the cozy, homemade pumpkin spice latte. The simple syrup makes mornings feel a little more special.

Your Recipe Questions Answered

→ What type of coffee works best for this latte?

Freshly brewed espresso or very strong coffee such as moka pot, AeroPress, or French press provide the bold base needed for rich flavor.

→ Can I use a milk alternative in this latte?

Yes, whole milk or any milk of choice works well. Non-dairy options like oat or almond milk can be steamed and frothed similarly.

→ How can I thicken the pumpkin syrup?

Mix ½ teaspoon cornstarch with cold water and stir into the simmering pumpkin mixture to achieve a thicker, luscious sauce.

→ What spices are included in the pumpkin blend?

Pumpkin pie spice, a warm blend typically including cinnamon, nutmeg, and cloves, adds the signature seasonal flavor.

→ How do I create the foam topping without a milk frother?

You can vigorously shake warm milk in a sealed jar or blend it for 20 seconds to create a foamy texture.

→ Can the pumpkin syrup be stored?

Yes, leftover syrup can be refrigerated in a sealed jar for up to a week and gently reheated before use.