✔ Updated · real pumpkin sauce, espresso or strong coffee, iced + caffeine-free versions
This copycat Starbucks pumpkin spice latte tastes like fall in a mug: espresso, a quick homemade sauce made with real pumpkin, frothy steamed milk and whipped cream. I make a jar of the sauce on the first cool weekend of the season and it never lasts the week.
At a glance
The one tip that matters: Simmer the pumpkin sauce for a few minutes before using it. Cooking blooms the spices and takes away the raw, earthy taste of canned pumpkin.
Why You'll Love This Latte
- Real pumpkin, not just pumpkin-flavored syrup, in a sauce that keeps for a week.
- No machine needed: strong coffee and a whisk work fine.
- Year-round PSL, hot or iced, whenever the craving hits.
What's in a Starbucks Pumpkin Spice Latte?
The PSL first appeared in 2003 and comes back every fall. It's espresso, pumpkin spice sauce and steamed milk, topped with whipped cream and a pumpkin pie spice sprinkle. The sauce is the magic part: sweet, a little creamy, with cinnamon, nutmeg, ginger and clove.
My copycat-style sauce gets close with canned pumpkin and sweetened condensed milk. I grab a real one at the Starbucks near us on the first chilly day, but the homemade version is the one I drink all season, and you can make it in any latte style you like.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use pumpkin puree, not pie filling. Pie filling is already sweetened and spiced, so the latte ends up cloying. Plain canned pumpkin gives you control.
- Don't boil the milk. Stop at about 150°F, when it's steaming with tiny bubbles at the edge. Hotter milk tastes flat and won't hold its foam. I go by feel now: too hot to keep a finger on the pan for more than a second.
- Strain if you like it silky. Canned pumpkin can leave a little sediment at the bottom of the mug. Pour the sauce through a fine sieve once, or just give your latte a stir halfway through.
- Make it iced. Stir the sauce into cooled espresso, add cold milk and plenty of ice, then top with cold foam or whipped cream. No need to heat the milk.
- Dairy-free? Oat milk froths best and its natural sweetness suits pumpkin. Use sweetened condensed coconut milk in the sauce.
- Caffeine-free for the kids. Skip the espresso and stir a spoonful of sauce into steamed milk for a pumpkin spice steamer. Lucy and Max call it their "fall latte" and insist on extra whipped cream.
Starbucks Pumpkin Spice Latte (Copycat)
2
lattes5
minutes10
minutes280
kcal15
minutesA copycat-style Starbucks pumpkin spice latte: a quick homemade pumpkin sauce made with real pumpkin, sweetened condensed milk and pumpkin pie spice, stirred into espresso and topped with frothy steamed milk, whipped cream and a dusting of spice.
Ingredients
- Pumpkin Spice Sauce (makes about 1 cup)
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup sweetened condensed milk
2 tablespoons light brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
2 tablespoons water
pinch of fine salt
- Lattes (for 2)
4 ounces espresso (4 shots), or 1 cup strong brewed coffee
6 tablespoons pumpkin spice sauce, from above
2 cups 2% or whole milk (or oat milk)
optional whipped cream, for topping
pinch pumpkin pie spice, for dusting
Directions
- Make the Pumpkin Sauce
- In a small saucepan, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, pumpkin pie spice, water and salt. Cook over medium-low heat for 4 to 5 minutes, whisking often, until smooth, glossy and just bubbling at the edges. Take it off the heat and stir in the vanilla.
- Build the Lattes
- Brew the espresso (2 shots per latte) or strong coffee. Add 3 tablespoons of pumpkin sauce to each mug, pour in the hot espresso and stir until the sauce dissolves.
- Heat the milk in a saucepan over medium heat until steaming, about 150°F, with small bubbles around the edge. Do not boil. Froth it with a handheld frother or whisk hard for 30 seconds until foamy. In the microwave, heat the milk in a large jar for 60 to 90 seconds, then froth.
- Pour the steamed milk into each mug, holding back the foam with a spoon, then spoon the foam on top.
- Top with whipped cream and a pinch of pumpkin pie spice. Taste and add a little more sauce if you like it sweeter. Refrigerate leftover sauce in a jar for up to 7 days.
Notes
- The pumpkin spice latte always tastes better if you use whole milk. However, you can also use skimmed milk.
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Iced, Lighter and Caffeine-Free Versions
- Iced PSL: stir 3 tablespoons sauce into 2 shots cooled espresso, add 1 cup cold milk and ice.
- Pumpkin cream cold brew style: whisk 1 tablespoon sauce into 3 tablespoons cold heavy cream with a frother and spoon it over iced cold brew.
- Lighter: use 2 tablespoons sauce, skim or unsweetened almond milk and skip the whipped cream.
- Caffeine-free steamer: leave out the espresso and stir the sauce into frothed milk.
- Extra treat: top with our Starbucks-style vanilla whipped cream.
More Starbucks Copycats
If you love cozy coffeehouse drinks, try our cinnamon dolce latte, salted caramel mocha and chai tea latte, or browse every Starbucks copycat recipe on the site. For something to eat alongside, bake my copycat Starbucks pumpkin cream cheese muffins.
🍂 Hosting Thanksgiving? Pair this with more drinks for your Thanksgiving table, from mocktails to cozy sips.
Frequently Asked Questions
Does the Starbucks pumpkin spice latte have coffee in it?
Yes. A Starbucks pumpkin spice latte is made with espresso, steamed milk and pumpkin spice sauce, then topped with whipped cream and pumpkin spice topping. A grande usually has two shots of espresso. For a coffee-free version, order or make a pumpkin spice creme or steamer instead.
How does Starbucks make the pumpkin spice latte?
Baristas add pumpkin spice sauce to the cup, pull espresso shots over it, then fill the cup with steamed 2% milk and finish with whipped cream and a sprinkle of pumpkin pie spice topping. This copycat follows the same order with a homemade sauce.
Is there real pumpkin in a pumpkin spice latte?
Starbucks has included pumpkin in its pumpkin spice sauce since 2015. This homemade version uses real canned pumpkin puree too, cooked with sweetened condensed milk, brown sugar and pumpkin pie spice into a smooth sauce.
How many calories are in a pumpkin spice latte?
A grande Starbucks pumpkin spice latte with 2% milk and whipped cream is listed at about 390 calories. This homemade version is about 280 calories per mug. Skipping the whipped cream or using less sauce brings it down further.
Can I make the pumpkin spice sauce ahead?
Yes. Cool the sauce, pour it into a clean jar and refrigerate for up to 7 days. Shake or stir it before using, since it thickens in the fridge. One batch makes about 1 cup, enough for 5 lattes.
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