Homemade Pumpkin Spice Latte (Starbucks Copycat)

Why You’ll Love This Recipe

• Real pumpkin purée and warm spices deliver the unmistakable fall flavor you crave.
• A smooth, coffeehouse-style microfoam and whipped-cream cap make it feel special.
• Make-ahead syrup means faster morning lattes all week.
• Tastes like the classic coffee shop favorite, made to your exact sweetness and strength.

Grocery List

• Produce: None
• Dairy: Whole milk (or barista oat/almond), heavy cream (or canned whipped cream)
• Pantry: Canned pumpkin purée, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, fine sea salt, pumpkin pie spice, espresso or dark roast coffee

Full Ingredients

Pumpkin Spice Syrup (makes about 1 cup; ~8 lattes)

• 1 cup water
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup canned pumpkin purée (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch fine sea salt

Lattes (2 servings, about 12 oz each)

• 4 shots hot espresso (4 oz total) or 1/2 cup very strong coffee concentrate
• 2 1/2 cups milk (whole milk recommended; barista-style oat works well)
• 4–6 tablespoons Pumpkin Spice Syrup (to taste)
• 1/2 teaspoon vanilla extract (optional if you like extra vanilla notes)
• Whipped cream, for topping (about 1–1 1/2 cups or to taste)
• 1/2 teaspoon pumpkin pie spice, for dusting

Step-by-Step Instructions

Step 1: Simmer the pumpkin spice syrup

In a small saucepan, whisk together the water, granulated sugar, brown sugar, pumpkin purée, cinnamon, nutmeg, and cloves. Bring to a gentle simmer over medium heat, stirring often, then reduce heat to maintain a bare simmer. Cook 5–7 minutes until the sugars dissolve and the mixture smells fragrant. Remove from heat, stir in the vanilla and a pinch of salt.

Step 2: Strain and cool the syrup

For a silky latte, pour the hot syrup through a fine-mesh sieve into a heatproof jar, pressing with a spoon to extract liquid. Discard the thick pulp or save for oatmeal. Cool 10–15 minutes, then cap and refrigerate if not using immediately. The syrup will be pourable and glossy.

Step 3: Pull the espresso (or brew strong coffee)

Pull 2 shots of espresso per mug (about 2 oz per serving). If you do not have an espresso machine, brew a very strong coffee concentrate (about 1/2 cup total) using a moka pot, AeroPress, or 1:2 coffee-to-water ratio in a pour-over for a short, bold cup.

Step 4: Steam and froth the milk

Steam 2 1/2 cups milk to 150°F, creating velvety microfoam. If you do not have a steam wand, heat milk in a saucepan to 150°F (too hot will scald) and froth with a handheld frother or vigorously shake in a lidded jar for 30 seconds. Aim for fine, glossy bubbles.

Step 5: Sweeten the espresso

Place 2–3 tablespoons of Pumpkin Spice Syrup in each 12 oz mug. Add the hot espresso and stir until the syrup fully dissolves. If you enjoy a stronger vanilla note, stir in 1/4 teaspoon vanilla per mug.

Step 6: Finish, garnish, and serve

Pour in the steamed milk, holding back the foam with a spoon, then spoon the foam over the top. Crown each latte with a generous swirl of whipped cream and dust lightly with pumpkin pie spice. Serve immediately while hot and aromatic.

Pro Tips

• Milk temperature sweet spot is 140–150°F; hotter than 160°F tastes scorched and loses sweetness.
• Straining the syrup yields a coffeehouse-smooth latte; skip straining for a more rustic texture.
• Use pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced).
• Adjust syrup per cup: 2 tablespoons for balanced, 3 tablespoons for coffee shop sweetness.
• For best foam, use fresh, cold milk and a pre-chilled pitcher; oat “barista” blends foam most like dairy.

Variations

• Iced Pumpkin Spice Latte: Fill two tall glasses with ice. Stir 2–3 tbsp syrup and 2 shots hot espresso until dissolved; add 3/4–1 cup cold milk per glass. Top with cold foam (milk frothed cold with 1 tsp syrup) and a spice dusting.
• Dairy-Free: Swap whole milk for barista oat or almond milk. Foam gently; plant milks can split if overheated—keep under 145°F.
• Maple Twist: Replace the brown sugar in the syrup with 3 tablespoons pure maple syrup for a round, caramel-maple profile.

Storage & Make-Ahead

Refrigerate the Pumpkin Spice Syrup in a covered jar up to 1 week, or freeze in ice cube trays up to 2 months. Rewarm gently before using. Whipped cream keeps 24 hours (stabilize with 1 tablespoon powdered sugar if whipping from scratch). Lattes are best made to order—assemble just before serving.

Nutrition (per serving)

Approximate for one 12 oz latte made with whole milk, 2 tablespoons syrup, and whipped cream: 340 calories; 15 g fat; 42 g carbohydrates; 10 g protein; 38 g sugars; 120 mg sodium; 150 mg caffeine. Values vary with milk choice and syrup amount.