Starbucks Pumpkin Spice Latte Copycat Recipe

This Starbucks pumpkin spice latte copycat recipe gives you the real thing at home, with actual pumpkin, warm spices, and espresso, for a fraction of the cost. It takes about 10 minutes and you probably have most of what you need already.

If you want that fall coffee shop feeling on a Tuesday morning without leaving the house, this is it.

Why I Love This Recipe

The syrup uses real pumpkin puree, so you get that earthy, slightly sweet depth rather than just a sugar-and-cinnamon hit. The spice blend is warm without being sharp.

It comes together fast because the syrup takes about 5 minutes on the stove, and once you have it in the fridge, lattes take 2 minutes. This is the version I keep coming back to every October.

Recipe Ingredients

• 2 shots espresso (about 60ml) – Strong brewed coffee works too, but espresso gives the right bitterness to balance the sweet syrup
• 1 cup whole milk – Whole milk froths the thickest; oat milk is the best non-dairy alternative here
• 3 tbsp pumpkin spice syrup (recipe below) – Made from pumpkin puree, sugar, and spices; this is the core of the drink
• 2 tbsp pumpkin puree – Use canned, not pie filling, which already has added sugar and spices
• 3 tbsp granulated sugar – Adjust up or down once you taste the finished syrup
• 1/4 cup water – Just enough to dissolve the sugar and thin the puree
• 1/2 tsp ground cinnamon – The backbone of the spice blend
• 1/4 tsp ground ginger – Adds a gentle warmth without heat
• 1/8 tsp ground nutmeg – A little goes a long way; too much turns bitter
• 1/8 tsp ground cloves – The sharp, aromatic note that ties the blend together
• 1/4 tsp vanilla extract – Rounds out the sweetness at the end of the syrup
• Whipped cream – For topping; skip if you prefer a lighter drink
• Pinch of pumpkin pie spice – For dusting on top

Variations / Substitutions

• Oat milk instead of whole milk – Froths well and gives the latte a slightly sweeter, nuttier flavor without any dairy.
• Coconut sugar instead of granulated sugar – Works fine in the syrup and adds a faint caramel note to the background.
• Maple syrup instead of granulated sugar – Use 2 tbsp in place of 3 tbsp sugar; the syrup will be thinner but the flavor is richer.
• Add cayenne for heat – A tiny pinch (1/16 tsp) in the syrup gives a slow warmth at the back of the throat.
• Dairy-free whipped cream – Coconut cream whipped cold works well on top and holds its shape for a few minutes.
• Iced version – Brew the espresso, let it cool, pour over ice with cold milk, and stir in the syrup, no heating needed.

If you enjoy making coffee shop drinks at home, you might also like a Starbucks Vanilla Latte Copycat Recipe.

How To Make Pumpkin Spice Latte

Step 1: Simmer the Pumpkin Spice Syrup

Combine the 2 tbsp pumpkin puree, 3 tbsp granulated sugar, and 1/4 cup water in a small saucepan over medium heat. Stir constantly as it heats. Once the sugar dissolves, add the 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves. Keep stirring and let it cook for 3 to 4 minutes, until the mixture is slightly thickened and smells deeply spiced. Pull it off the heat and stir in the 1/4 tsp vanilla extract.

The syrup won’t be thick like honey; it should coat the back of a spoon lightly. If you see small pumpkin flecks, that’s fine and normal. Strain it through a fine mesh sieve if you want a completely smooth result.

Step 2: Froth the Milk

Pour the 1 cup whole milk into a small saucepan or a microwave-safe jug. Heat it over medium-low heat to about 150°F (65°C), which is hot but not boiling. You want steam rising and small bubbles around the edges, but no rolling boil. Use a handheld milk frother for 20 to 30 seconds until the milk is foamy and has roughly doubled in volume.

No frother? Pour the hot milk into a jar with a tight lid and shake it hard for 30 seconds. The foam won’t be as fine, but it works.

Step 3: Brew the Espresso

Brew 2 shots of espresso (about 60ml) using your espresso machine, Moka pot, or AeroPress. If you are using strong brewed coffee instead, use 1/2 cup and reduce the milk to 3/4 cup so the coffee flavor still comes through.

Step 4: Assemble and Garnish the Latte

Add 3 tbsp of the pumpkin spice syrup to a large mug, then pour in the 2 shots of espresso and stir to combine. Pour the frothed 1 cup milk over the top, holding back the foam with a spoon, then spoon the foam on last. Add a generous swirl of whipped cream and dust with a pinch of pumpkin pie spice. Serve immediately while the foam is still tall and the spice sits bright on top.

Recipe Tips

• Make the syrup ahead. It keeps in the fridge in a sealed jar for up to 2 weeks, so you can make lattes in under 5 minutes on busy mornings.
• Don’t skip the sieve. Pumpkin puree has fine fiber that can leave a slightly grainy texture in the finished drink. A quick strain through a fine mesh sieve takes 10 seconds and makes a noticeable difference.
• Taste the syrup before you add it. Spice levels vary by brand, and some canned pumpkin is earthier than others. Adjust the sugar or cinnamon while the syrup is still warm.
• The most common mistake is overheating the milk. Once milk boils, the proteins break down and it won’t froth properly. Pull it off the heat the moment you see steam and small edge bubbles.

Scale it to your batch size:

How To Store

• Refrigerate – Store the pumpkin spice syrup in a sealed glass jar in the fridge for up to 2 weeks. The assembled latte doesn’t keep, so always brew and froth fresh.
• Serve Cold – The syrup can be stirred straight into cold milk and cold brew over ice; no heating needed if you prefer an iced version.

Frequently Asked Questions

Can I use pumpkin pie spice instead of the individual spices?

Yes. Use 1 tsp of pumpkin pie spice blend in place of the cinnamon, ginger, nutmeg, and cloves. The flavor will be slightly less customizable but perfectly good.

Can I make this without an espresso machine?

Yes. A Moka pot, AeroPress, or even very strong instant espresso powder dissolved in 60ml hot water all give you enough bitterness to hold up against the sweet syrup.

How much caffeine is in this compared to the Starbucks version?

Two shots of espresso contain roughly 120 to 140mg of caffeine. A grande Starbucks PSL has about 150mg, so you’re in the same range.

Can I freeze the pumpkin spice syrup?

Yes. Pour it into an ice cube tray and freeze; each cube is roughly 1 tbsp. Thaw a few cubes in the fridge the night before, or drop them directly into hot espresso and stir.

Pumpkin Spice Latte Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1 servings

Ingredients Method Notes

Ingredients

  

• 2 shots espresso (about 60ml)
• 1 cup whole milk
• 3 tbsp pumpkin spice syrup (see below)
• 2 tbsp pumpkin puree
• 3 tbsp granulated sugar
• 1/4 cup water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp vanilla extract
• Whipped cream, for topping
• Pinch of pumpkin pie spice, for dusting

Method

 

1. Combine the pumpkin puree, sugar, and water in a small saucepan over medium heat. Stir in the cinnamon, ginger, nutmeg, and cloves, and cook for 3 to 4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Strain if desired.
2. Heat the milk to about 150°F (65°C) over medium-low heat, then froth with a handheld frother for 20 to 30 seconds until foamy.
3. Brew 2 shots of espresso.
4. Add 3 tbsp of the pumpkin spice syrup to a large mug, pour in the espresso and stir, then pour over the frothed milk. Spoon the foam on top, add whipped cream, and dust with pumpkin pie spice.

Notes

The syrup recipe above makes enough for roughly 4 lattes; scale it up using the table in the tips section and keep it in the fridge so weekday mornings are quick. If your syrup tastes flat, a small extra pinch of cinnamon stirred in while it’s still warm usually fixes it. For an iced latte, let the espresso cool before combining everything over ice.