Can I Use Regular Coffee Instead of Espresso for This Recipe?

Absolutely! You can substitute 1/2 cup of freshly brewed coffee for the espresso shots. I recommend using a strong, dark roast coffee to get that robust flavor that pairs beautifully with the pumpkin spice . While espresso gives the most authentic coffee shop taste, regular coffee works perfectly fine and still creates a delicious fall coffee drink .

How Can I Make My Pumpkin Spice Latte Dairy-free?

Making this recipe dairy-free is super simple! Just swap the regular milk for any plant-based alternative. Oat milk is my top recommendation because it froths beautifully and has a naturally creamy texture that complements the pumpkin puree . Almond milk and coconut milk also work well, though they might not froth quite as much.

Can I Adjust the Sweetness of My Pumpkin Spice Latte?

Yes, and I actually encourage you to! Start with 1 tablespoon of maple syrup and taste as you go. Everyone's sweetness preference is different, and the natural sweetness from the pumpkin puree also contributes to the overall flavor. You can also experiment with other natural sweeteners like honey, agave, or even a medjool date blended into the mixture.

Easy Homemade Pumpkin Spice Latte Ready in 10 Minutes

Name: Homemade Pumpkin Spice Latte Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 shots espresso (or substitute 1/2 cup hot freshly brewed coffee, but I prefer espresso); 1 cup milk of choice, preferably a milk that froths well (oat milk is our favorite); 1 to 2 tablespoons pumpkin puree (start with 1 tablespoon and adjust to taste); 1-2 tablespoons maple syrup, to sweeten; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; Whipped cream for topping (optional but highly recommended)

Description

Fall is here, and you know what that means – it’s time to cozy up with the most beloved seasonal drink! This homemade pumpkin spice latte brings all the warm, comforting flavors of autumn right to your kitchen.

Ingredients

Scale

2 shots espresso (or substitute 1/2 cup hot freshly brewed coffee, but I prefer espresso)
1 cup milk of choice, preferably a milk that froths well (oat milk is our favorite)
1 to 2 tablespoons pumpkin puree (start with 1 tablespoon and adjust to taste)
1-2 tablespoons maple syrup, to sweeten
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Whipped cream for topping (optional but highly recommended)

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Instructions

Pour milk into a small pot and heat over medium-low heat until it’s hot and almost simmering. Be careful not to boil the milk, as this can change the texture and make it harder to froth.
While your milk is heating, make your espresso and pour it into a large mug or glass mason jar. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Stir everything together until well combined.
Once your milk is heated, use a milk frother to froth it for about 30 seconds or until it becomes nice and foamy. Pour the frothed milk into your mug on top of the pumpkin espresso mixture, but save that gorgeous foam for the top!
Spoon the reserved foam on top of your latte for that coffee shop presentation. If you want to get a little fancy (and trust me, you do), top with whipped cream and sprinkle with extra pumpkin pie spice or cinnamon.

Notes

Pro tip: I like to warm my mug with hot water before adding the espresso mixture. It keeps your latte warmer for longer, which is perfect for those slow autumn mornings when you want to savor every sip.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Beverages
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 latte
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 8g
Cholesterol: 25mg