Starbucks Copycat Pumpkin Spice Latte
15 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 5 min | 15 min |
Introduction
This Starbucks copycat pumpkin spice latte gives you all the cozy coffee shop vibes right at home.
Real pumpkin purée, warm pumpkin pie spice, and creamy milk make each sip rich, smooth, and perfectly fall flavored.
Top it with easy homemade vanilla whipped cream for a café-style treat that’s perfect for slow mornings or afternoon pick-me-ups.
Ingredients (1 serving)
Ingredients for the Latte:
Ingredients for the Whipped Cream
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How to Make Starbucks Copycat Pumpkin Spice Latte
-
Chill the cream and tools
Place the heavy cream in the coldest part of your fridge until you are ready to whip.
For best volume, chill a metal mixing bowl and whisk or beaters for at least 10 minutes.
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Whip the vanilla whipped cream
Pour the cold heavy cream into the chilled bowl, then add powdered sugar and vanilla extract.
Whisk by hand or with a mixer on medium speed until soft peaks form, then refrigerate until serving.
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Warm the pumpkin milk base
In a small saucepan, whisk together pumpkin purée, granulated sugar, pumpkin pie spice, and vanilla until smooth.
Whisk in the whole milk, then warm over medium heat until steaming but not boiling, about 3 to 5 minutes.
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Brew espresso or strong coffee
Brew 2 shots of espresso, or use 1/2 cup very strong hot brewed coffee if you lack an espresso maker.
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Combine coffee and pumpkin milk
Pour the hot espresso or coffee into a large mug, then slowly add the steaming pumpkin milk mixture.
For a cafe-style froth, whisk the milk vigorously or use a handheld frother before pouring it into the mug.
-
Top and serve
Dollop the vanilla whipped cream over the latte, then sprinkle lightly with extra pumpkin pie spice if desired.
Serve immediately while hot, and sip slowly to enjoy the layers of spice, pumpkin, and creamy foam.
Substitutions
- Espresso -> strong brewed coffee
- Use 1/2 cup strong hot brewed coffee instead of espresso; the flavor is milder but still nicely bold.
- Whole milk -> oat milk or almond milk
- Swap whole milk with barista-style oat milk or unsweetened almond milk for a dairy-free latte with creamy texture.
- Granulated sugar -> maple syrup
- Replace the granulated sugar with 1 tablespoon maple syrup, which adds gentle caramel notes that taste very autumnal.
Tips
- Adjust sweetness to taste
- Taste the pumpkin milk before adding coffee, then add a little extra sugar if you prefer a sweeter drink.
- Use real pumpkin purée, not pie filling
- Canned pumpkin pie filling contains sugar and spices already, which can make this latte overly sweet and unbalanced.
- Froth without special tools
- If you do not own a frother, shake the hot milk in a heat-safe jar, holding it with a towel.
- Control spice strength
- Pumpkin pie spice varies by brand, so start with the listed amount and add tiny extra pinches if needed.
- Make whipped cream ahead
- Whip the cream up to 4 hours early, then store it covered in the fridge until serving time.
Nutrition Facts *
| Energy | 657 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 50 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this latte without an espresso machine?
- Yes, use 1/2 cup very strong hot brewed coffee instead of the 2 espresso shots. Brew it with a dark roast and less water for a deeper, richer flavor.
- Why is my latte not foamy?
- Milk will not foam well if it is overheated or if the milk is very low in fat. Keep the milk just steaming, not boiling, and try using whole milk or barista-style oat milk.
- Can I make a bigger batch for guests?
- Yes, multiply all ingredients by the number of servings you need, and warm the pumpkin milk in a saucepan. Brew espresso or coffee fresh, then ladle the hot pumpkin milk over each cup right before serving.
- How can I make this latte less sweet?
- Cut the granulated sugar to 1 or 2 teaspoons, and skip the powdered sugar in the whipped cream. You can also use unsweetened whipped cream and rely on the pumpkin and spice for flavor.
Serving Suggestions
This cozy pumpkin spice latte pairs beautifully with a buttery shortbread cookie or a slice of banana bread.
For a fun dessert twist, drizzle caramel sauce over the whipped cream and add a pinch of flaky salt.
Reviews
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Linda: Loved it! 🫶🏼
: So happy you loved it, Linda! 😊
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Rachel, NYC: It was perfect for me, and not too sweet. Wouldn't change a thing. Thanks for sharing the recipe!
: Happy it hit the spot for you, Rachel, especially with that not-too-sweet balance! 😊
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Cindy, Fayetteville: Really hit the spot and tasted surprisingly close to the coffee shop version. The pumpkin and spice blend into the milk nicely, and the homemade whipped cream is worth the extra minute. Next time I’m going to cut the granulated sugar back a bit since it was a touch sweet for me, especially with the sweetened whipped cream on top.
: Happy it hit the spot and felt coffee-shop close, Cindy! Cutting the sugar a bit is perfect here, and you can also keep the whipped cream lightly sweetened (or unsweetened) so the pumpkin and spice stay front and center. 😊
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Mildred, Wichita: I followed this pretty closely, but the pumpkin milk mixture turned out a bit grainy and the spice was overpowering, even with just 1/2 tsp. The drink also tasted kind of flat once the espresso was mixed in, so it didn’t really hit that Starbucks-style flavor for me.
: Sorry it didn’t hit the mark, Mildred. For a smoother base, whisk the pumpkin purée, sugar, and spice into the milk over gentle heat (don’t let it simmer), and next time start with 1/4 tsp pumpkin pie spice then add more to taste; if it’s tasting flat, a touch more sugar/vanilla and a pinch of salt ...
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