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Copycat Starbucks Pumpkin Spice Latte

Copycat pumpkin spice latte made with real pumpkin puree, warm fall spices, and espresso for a cozy, spiced drink with a lightly frothy milk top. This homemade version simmers the pumpkin-spice base briefly so the flavor blooms, then finishes with steamed milk and a foam layer.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Espresso
  • 2 shots espresso Or use 1/2 cup strong coffee instead.
Milk
  • 1 cup milk Whole or 2% creates the creamiest foam.
Pumpkin puree
  • 2 tbsp pumpkin puree Use canned pumpkin puree, not pumpkin pie filling.
Brown sugar
  • 2 tbsp brown sugar
Pumpkin pie spice
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp extra pumpkin pie spice For garnish.
Vanilla extract
  • 0.5 tsp vanilla extract
Topping
  • 1 whipped cream, for topping

Equipment

  • 1 small saucepan
  • 1 milk frother

Method
 

Make the pumpkin spice base
  1. Whisk together pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract in a small saucepan over low heat until fragrant, about 2 minutes, and look for the mixture to turn glossy.
  2. Add milk and whisk continuously until heated through and slightly frothy, about 3–4 minutes, and stop when small bubbles form around the edges.
  3. Briefly let the pumpkin mixture sit off the heat for about 1 minute to deepen the spice flavor, then whisk once more just before assembly.
Brew and assemble
  1. Brew the espresso or strong coffee and keep it hot for immediate pouring.
  2. Pour the espresso into a mug, then top with the steamed pumpkin spice milk, watching the milk blend into the espresso without splashing.
  3. Add whipped cream as a thick layer on top, then sprinkle with extra pumpkin pie spice before serving.

Notes

For the most coffee-shop texture, use a handheld milk frother to foam the heated milk just before pouring, and aim for slightly frothy milk rather than boiling. Store leftovers in the fridge up to 1 day; reheat gently (do not boil) and add fresh foam if desired. Freezing is not recommended because the milk texture can break. For a dairy-light swap, use unsweetened oat milk and foam it for a similar creamy finish.