Starbucks Pumpkin Spice Latte Recipe

I’m sharing a Pumpkin Spice Latte Recipe inspired by Starbucks favorites. It calls for 2 shots freshly brewed espresso, 1 1/2 cups milk, 2 tablespoons pumpkin puree, packed brown sugar, pumpkin pie spice and a crown of whipped cream. Curious about the easy pumpkin syrup and optional cornstarch thickener I used?

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I get a weird thrill every time I pull together a Starbucks Pumpkin Spice Latte at home, especially when the first sip bangs louder than my morning alarm. My version leans on simple things: 2 shots of freshly brewed espresso or very strong coffee, 1 1/2 cups milk of choice, and 2 tablespoons pumpkin puree not pumpkin pie filling.

I make a quick pumpkin syrup by dissolving 2 tablespoons water with 2 tablespoons packed brown sugar and a pinch of fine sea salt, then stir in 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon pure vanilla extract. Sometimes I whisk 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water for a thicker sauce and yes I top it with whipped cream for drama.

People search Pumpkin Spice Starbucks Recipe or Pumpkin Drink guides, but this little hack gives the same seasonal special vibes without the drive thru. Try it once, you’ll wonder why you ever waited.

Why I Like this Recipe

I like this recipe because:
1. I love the cozy pumpkin spice smell, it makes my whole kitchen feel like fall.
2. I like that it tastes homemade and not fake, the pumpkin syrup actually tastes real.
3. I can tweak it any way I want, more espresso, different milk, sweeter or thicker, whatever I feel like.
4. It’s quick and I can save the leftover syrup in the fridge for a few days, so making another one is fast.

Ingredients

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Espresso or strong coffee: bold bitter kick, almost zero calories, tiny protein, wakes you up
Whole milk: creamy, adds protein and fat, boosts body and mouthfeel, adds carbs
Pumpkin puree: offers fibre, beta carotene, mild sweetness, low calories, earthy flavor
Brown sugar: gives caramel warmth, mostly carbs, makes it sweet and richer
Pumpkin pie spice: cinnamon nutmeg blend, no calories but big flavor, warm aroma
Vanilla extract: tiny sweetness, aromatic depth, nearly calorie free, lifts the whole drink
Whipped cream: fluffy, adds fat and sweetness, makes it decadent, very high calories

Ingredient Quantities

- 2 shots (about 2 fl oz) freshly brewed espresso or very strong coffee

- 1 1/2 cups (12 fl oz) whole milk or milk of choice

- 2 tablespoons pumpkin puree not pumpkin pie filling

- 2 tablespoons packed brown sugar

- 1 tablespoon granulated sugar

- 1/2 teaspoon pumpkin pie spice plus extra for dusting

- 1/2 teaspoon pure vanilla extract

- 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water optional for thicker sauce

- 2 tablespoons water for dissolving sugar and making the pumpkin syrup

- Pinch of fine sea salt

- Whipped cream for topping

How to Make this

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1. Brew 2 shots (about 2 fl oz) of espresso or make very strong coffee and set it aside, cause we want it hot when we mix.

2. In a small saucepan combine 2 tablespoons pumpkin puree, 2 tablespoons packed brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon pumpkin pie spice, 2 tablespoons water and a pinch of fine sea salt; heat over medium stirring until the sugar dissolves and it just comes to a gentle simmer, about 2 to 3 minutes.

3. If you want a thicker sauce mix 1/2 teaspoon cornstarch with 1 tablespoon cold water, stir that into the simmering pumpkin mix and cook another minute until it slightly thickens, then remove from heat and stir in 1/2 teaspoon pure vanilla extract.

4. Warm 1 1/2 cups (12 fl oz) whole milk or milk of choice on the stove or in the microwave until steaming but not boiling, if you like foam froth it with a milk frother or shake vigorously in a sealed jar or blitz in a blender for 20 seconds.

5. Put the hot espresso/coffee into your mug, spoon in the pumpkin syrup to taste (usually all of it for full flavor), stir well to combine so it dissolves into the espresso.

6. Pour the warmed milk into the mug holding back the foam with a spoon, then spoon the foam on top, if you want it extra latte-like pour slowly to get a little layer of crema and foam.

7. Top with a generous swirl of whipped cream and dust with extra pumpkin pie spice, taste and add a little more brown sugar if you like it sweeter.

8. Serve right away, and if you have leftover pumpkin syrup store it in a sealed jar in the fridge for up to a week; reheat gently before using.

Equipment Needed

1. Espresso maker or very strong coffee maker (Moka pot, AeroPress or French press)
2. Coffee grinder (if using whole beans) optional
3. Small saucepan
4. Measuring spoons (tablespoon and teaspoon)
5. Measuring cup (at least 1 cup / 240 ml)
6. Small heatproof bowl for cornstarch slurry (optional)
7. Whisk or fork
8. Tablespoon and teaspoon for stirring and spooning syrup/foam
9. Silicone spatula or small spoon to scrape the pan
10. Milk frother or sealed jar (for shaking) or blender (for foaming)
11. 12 to 16 fl oz mug
12. Sealed jar for storing leftover pumpkin syrup
13. Whipped cream container or small spoon for topping
14. Optional instant read thermometer

FAQ

Q: Can I use regular brewed coffee or instant instead of espresso? A: Yes. Use very strong brewed coffee if you dont have an espresso machine, about 2 shots worth (roughly 2 fl oz) of concentrated coffee, or dissolve 1 to 2 tsp instant coffee in a little hot water. The stronger the coffee the more it tastes like the real thing.

Q: Can I use non dairy milk? A: Absolutely. Oat milk or a barista almond/oat blend works best cause they froth and feel creamy, whole milk gives the creamiest result. Heat non dairy gently so it doesnt separate, and whisk or froth well.

Q: How do I make the latte thicker or creamier? A: Stir the optional cornstarch slurry (1/2 tsp cornstarch mixed with 1 tbsp cold water) into the pumpkin syrup and simmer 30 to 60 seconds until it thickens, then add milk. You can also use a bit more brown sugar or a splash of evaporated milk for extra body.

Q: Can I make the pumpkin syrup ahead and how long will it keep? A: Yes make the pumpkin syrup in advance, cool it and store in an airtight jar in the fridge for up to 4 to 5 days. Reheat gently on the stove or microwave in short bursts and whisk before using.

Q: Any quick tips to cut sugar or change sweetness? A: Reduce the brown sugar or granulated sugar to taste, or swap them for maple syrup or honey (start with 1 tbsp). If you want less spice cut the pumpkin pie spice to 1/4 tsp. Taste as you go, its easy to add more but hard to take away.

Q: Can I make an iced Pumpkin Spice Latte? A: Yes, let the pumpkin syrup cool, fill a glass with ice, pour in chilled milk, stir in the syrup and add cold espresso or strong coffee. No whipping needed, and use about the same syrup amount as the hot version unless you want it sweeter.

Starbucks Pumpkin Spice Latte Recipe Substitutions and Variations

2 shots (espresso or very strong coffee): use 3/4 cup very strong brewed coffee if you don’t have an espresso machine, or dissolve 1 teaspoon instant espresso powder in 2 tablespoons hot water; for a milder but still coffee-forward drink try 1/3 cup cold brew concentrate plus water to taste.
1 1/2 cups whole milk: swap in oat milk for a creamy, barista-style foam, or use almond milk for a lighter cup; if you want it richer use half-and-half or full-fat canned coconut milk (use a little less if coconut flavor is too strong).
2 tablespoons pumpkin puree (not pumpkin pie filling): equal parts canned butternut squash or sweet potato puree work well if you run out of pumpkin; you can also stir in 1 tablespoon pumpkin spice syrup plus 1 tablespoon plain puree for extra flavor.
2 tablespoons packed brown sugar: substitute 1 to 1 with maple syrup (about 1 1/2 tablespoons if you want to keep sweetness similar), or use coconut sugar or honey in roughly the same amount; if you only have white sugar add a small teaspoon of molasses to mimic brown sugar notes.
Whipped cream for topping: use coconut whipped cream for a dairy-free option, or froth extra milk and spoon it on top; alternatively just sprinkle extra pumpkin pie spice and a drizzle of caramel sauce if you want that classic PSL finish without cream.

Pro Tips

1) Make extra pumpkin syrup and concentrate it a little longer than you think you need, it deepens the flavor. Strain it through a fine mesh so you dont get pumpkin bits in your latte, store in a sealed jar in the fridge for up to a week and gently reheat before using.

2) Preheat your mug with hot water so the drink stays hotter longer. Aim to heat milk to around 150 to 160 F, not boiling, otherwise it tastes flat. If your espresso cools too fast, the whole thing goes lukewarm, so pour while things are hot.

3) For silky foam tap and swirl the pitcher to pop big bubbles, that makes the microfoam smooth. No frother? Shake hot milk in a sealed jar or blitz in a blender for ~20 seconds but be careful opening it cause steam can shoot out. Pour slowly to get a nice layer of foam on top.

4) Tweak sweetness and spice to your taste: brown sugar adds molasses notes, a tiny pinch of salt brightens everything, and an extra dusting of pumpkin pie spice on top gives more aroma. If you want a richer mouthfeel stir a teaspoon of heavy cream into the syrup before adding the milk, you wont regret it.

Starbucks Pumpkin Spice Latte Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

240

kcal

Equipment: 1. Espresso maker or very strong coffee maker (Moka pot, AeroPress or French press)
2. Coffee grinder (if using whole beans) optional
3. Small saucepan
4. Measuring spoons (tablespoon and teaspoon)
5. Measuring cup (at least 1 cup / 240 ml)
6. Small heatproof bowl for cornstarch slurry (optional)
7. Whisk or fork
8. Tablespoon and teaspoon for stirring and spooning syrup/foam
9. Silicone spatula or small spoon to scrape the pan
10. Milk frother or sealed jar (for shaking) or blender (for foaming)
11. 12 to 16 fl oz mug
12. Sealed jar for storing leftover pumpkin syrup
13. Whipped cream container or small spoon for topping
14. Optional instant read thermometer

Ingredients

2 shots (about 2 fl oz) freshly brewed espresso or very strong coffee
1 1/2 cups (12 fl oz) whole milk or milk of choice
2 tablespoons pumpkin puree not pumpkin pie filling
2 tablespoons packed brown sugar
1 tablespoon granulated sugar
1/2 teaspoon pumpkin pie spice plus extra for dusting
1/2 teaspoon pure vanilla extract
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water optional for thicker sauce
2 tablespoons water for dissolving sugar and making the pumpkin syrup
Pinch of fine sea salt
Whipped cream for topping

Directions

Brew 2 shots (about 2 fl oz) of espresso or make very strong coffee and set it aside, cause we want it hot when we mix.
In a small saucepan combine 2 tablespoons pumpkin puree, 2 tablespoons packed brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon pumpkin pie spice, 2 tablespoons water and a pinch of fine sea salt; heat over medium stirring until the sugar dissolves and it just comes to a gentle simmer, about 2 to 3 minutes.
If you want a thicker sauce mix 1/2 teaspoon cornstarch with 1 tablespoon cold water, stir that into the simmering pumpkin mix and cook another minute until it slightly thickens, then remove from heat and stir in 1/2 teaspoon pure vanilla extract.
Warm 1 1/2 cups (12 fl oz) whole milk or milk of choice on the stove or in the microwave until steaming but not boiling, if you like foam froth it with a milk frother or shake vigorously in a sealed jar or blitz in a blender for 20 seconds.
Put the hot espresso/coffee into your mug, spoon in the pumpkin syrup to taste (usually all of it for full flavor), stir well to combine so it dissolves into the espresso.
Pour the warmed milk into the mug holding back the foam with a spoon, then spoon the foam on top, if you want it extra latte-like pour slowly to get a little layer of crema and foam.
Top with a generous swirl of whipped cream and dust with extra pumpkin pie spice, taste and add a little more brown sugar if you like it sweeter.
Serve right away, and if you have leftover pumpkin syrup store it in a sealed jar in the fridge for up to a week; reheat gently before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.