Homemade Pumpkin Spice Latte with Easy Syrup
A cozy, homemade pumpkin spice latte made with an easy pumpkin spice syrup. This quick and simple recipe delivers rich, spiced flavor in about 15 minutes, perfect for fall mornings or a comforting treat any time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1/2 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 to 2 shots of espresso (about 2 ounces, or 1/2 cup strong brewed coffee)
- 1 cup milk (whole milk, oat milk, or almond milk)
- 2 to 3 tablespoons homemade pumpkin spice syrup
- Whipped cream, for topping (optional)
- Extra pumpkin pie spice or cinnamon, for garnish
Instructions
- Make the pumpkin spice syrup: In a small saucepan, combine 1/2 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup water, 1 teaspoon pumpkin pie spice, and a pinch of salt. Whisk until smooth. Place over medium heat and bring to a gentle simmer. Reduce heat to low and simmer for 8 to 10 minutes, stirring occasionally.
- Strain the syrup: Place a fine-mesh strainer over a heat-safe bowl or glass jar. Pour the hot syrup through the strainer, pressing with a spatula to extract the liquid. Discard the pulp. Let cool for a few minutes.
- Brew your coffee: While the syrup simmers or cools, brew 1 to 2 shots of espresso (about 2 ounces) or 1/2 cup of strong brewed coffee.
- Heat and froth the milk: Pour 1 cup of milk into a small saucepan and heat over medium-low until steaming (about 150°F). Froth using a milk frother, or whisk vigorously by hand for 30 seconds, or shake in a sealed jar for 30 seconds then microwave for 30 seconds.
- Assemble the latte: In a mug, combine 2 to 3 tablespoons of the pumpkin spice syrup with the brewed espresso or coffee. Stir well. Slowly pour the frothed milk over the coffee, holding back the foam with a spoon. Spoon the foam on top.
- Garnish and serve: Top with whipped cream (optional) and sprinkle with extra pumpkin pie spice or cinnamon. Serve immediately.
Notes
The syrup can be made ahead and stored in the refrigerator for up to two weeks. For a dairy-free version, use oat milk or almond milk. For a sugar-free version, substitute brown sugar with a brown sugar substitute. The syrup thickens as it cools; if too thick, thin with warm water. For best results, mix syrup with hot coffee before adding milk.
Nutrition
- Serving Size: 1 latte
- Calories: 190
- Sugar: 27
- Sodium: 120
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 2
- Protein: 8
Keywords: pumpkin spice latte, homemade latte, pumpkin spice syrup, fall coffee, easy latte recipe