Quick Pumpkin Spice Latte

Quick Pumpkin Spice Latte

4 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  Leah

“This is a great recipe for the holidays; it tastes great and it feels like fall when you drink it. It is similar to the Starbucks® Pumpkin Spice Latte, but I personally like this better. Top with whipped cream and pumpkin pie spice.”

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Adjust Servings

Original recipe yields 1 serving



  1. Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.
  2. Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.

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Reviews (4)

Rate This Recipe


I wouldn't call this quick as my husband was quite impatient asking if it was done yet constantly while making this. It takes about 10 minutes or so. I added a dash or two of cloves in and added spice separately instead of pumpkin pie spice. I also used Splenda instead of sugar. It is important to strain or otherwise you will have pumpkin spice sludge in your cup. Overall when all was said and done my husband said this was better than starbucks.

Sarah Jo

Sarah Jo

I work for Starbucks and do not like our pumpkin spice sauce. This was world's better. I did cut back the pumpkin spice back by half only because a full teaspoon for one serving seemed like a lot to me. I made no other changes.

Blender Woman

Blender Woman

Yum, this was pretty good. I would rate it between 4-5 stars. I had assumed that Starbucks just used a pumpkin flavored syrup, as this was compared to that. I made 1/2 recipe. That amount yielded 1 coffee cup, which was all I wanted. Instead of whisking and heating the milk on the stove top, I just put it in my Nespresso frother to save time and dishes. I mixed the frothed milk and other ingredients into a cup. I decided to strain it, as the directions suggested. I honestly, did not see a difference though. I ended up adding a tad more coffee, but it was mainly just to mask the sweetness. I do not care for sugar in coffee, but wanted to follow the directions. I would make this again, with leftover pumpkin, just reducing the sugar some for personal preference.

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Amount Per Serving (1 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 27.7 g
  • 9%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet



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Pumpkin Spice Hot Chocolate


next recipe:

Pumpkin Spice Latte Martini