Can I make pumpkin spice lattes without an espresso machine?

Absolutely! Use a strongly brewed coffee instead, preferably with a dark roast. Reduce the brew water by about 30% for a more concentrated coffee that will stand up to the milk and syrup.

How can I make my own pumpkin pie spice blend?

Mix 4 parts ground cinnamon, 2 parts ground ginger, 1 part ground nutmeg, and 1 part ground cloves. For extra complexity, add a pinch of ground cardamom or allspice.

Is canned pumpkin the same as pumpkin puree?

Yes, as long as the can says "100% pumpkin" or "pure pumpkin." Avoid pumpkin pie filling, which contains added sugars and spices that will throw off the recipe balance.

My pumpkin spice latte isn't very foamy. What am I doing wrong?

Milk type matters significantly for foam. Whole milk creates the best foam naturally. If using non-dairy alternatives, look for "barista versions" specifically formulated for better foaming. Warming the milk to about 150°F before frothing also helps.

Can I make this recipe ahead for a crowd?

Make a large batch of the pumpkin spice syrup ahead of time. For serving, brew fresh coffee and heat milk just before guests arrive. Set up a self-serve station with syrup, hot coffee, warmed milk, and toppings for a fun DIY pumpkin spice latte bar!

Pumpkin Spice Secrets Every Fall Lover Needs to Discover Today 2025

Pumpkin Spice Secrets Every Fall Lover Needs to Discover Today

Print Recipe

Cozy, coffee-shop–style pumpkin spice latte made with real pumpkin, a quick homemade syrup, and your favorite milk—ready in under 20 minutes.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 18 minutes
Yield: 1 latte (12–14 oz) + syrup for 4–6 lattes 1x
Category: Beverage
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pumpkin Spice Syrup (4–6 lattes):
½ cup granulated sugar
½ cup water
¼ cup pumpkin purée (not pie filling)
1½ tsp pumpkin pie spice (or cinnamon, ginger, nutmeg, cloves)
½ tsp vanilla extract
Pinch of fine salt
For Each Latte:
2 tbsp pumpkin spice syrup
2 shots espresso or ½ cup very strong brewed coffee
1 cup milk (dairy or plant-based; oat milk froths beautifully)
Whipped cream, optional
Cinnamon or pumpkin spice, for garnish

Instructions

Make the Syrup: In a small saucepan over medium heat, stir sugar and water until dissolved. Whisk in pumpkin purée, pumpkin pie spice, and a pinch of salt. Simmer gently (do not rapidly boil) for ~3 minutes, stirring often. Remove from heat, stir in vanilla, cool slightly, then strain through a fine-mesh sieve for a silky texture. Refrigerate in an airtight jar up to 2 weeks.
Brew Coffee: Pull 2 shots espresso or brew ½ cup strong coffee (moka pot or French press works well).
Heat & Froth Milk: Warm milk in a small saucepan until steaming (about 150°F) but not boiling. Froth with a whisk or milk frother.
Assemble: Add 2 tbsp syrup to a mug. Pour in hot espresso/coffee and stir to combine. Add warmed milk, holding back the foam, then spoon foam on top. Finish with whipped cream (optional) and a dusting of spice.
Tip: Don’t skip the syrup’s quick simmer—it melds the pumpkin and spices for that signature flavor.

Notes

Dairy-free: use oat milk for the creamiest texture; coconut milk adds lovely flavor. Lower-sugar: make syrup with half the sugar or sweeten to taste with monk fruit; flavor will vary slightly. Caffeine-free: use decaf espresso or try strong brewed rooibos tea. Make-ahead: freeze leftover syrup in ice cube trays (about 1 tbsp per cube) for up to 3 months. Yield note: syrup makes 4–6 lattes; scale latte components as needed.

Nutrition

Serving Size: 1 latte (about 12 oz)
Calories: 230
Fat: 6 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 8 g

Keywords: pumpkin spice latte, PSL, fall drink, homemade syrup, coffee, espresso, oat milk, pumpkin recipe

Find it online: https://harmonymeal.com/pumpkin-spice/