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Hi Bold Bakers!
It’s that time of year!! It rolls around fast, but I’m ready for it this year. It’s when we start getting the Holiday spirit with our food, drinks, and decorations. One telltale sign that it’s the most wonderful time of the year is when Starbucks rolls out their red cups filled with their seasonal drinks like the Peppermint Mocha, Salted Caramel Hot Chocolate, and, of course, the Pumpkin Spice Latte.
Possibly the most popular Starbucks drink for the holidays, the Pumpkin Spice Latte has the caffeine we crave with the kick of warm spice we love. And, of course, the whipped cream on top doesn’t hurt. Whipped cream-topped anything is going to be delicious. The drink is just a real treat after you’ve been out in the cold and need to warm yourself from the inside out.
The holidays are a season for feasting, sharing, and indulgence. It’s a time for eating, drinking, and being merry. Nothing warms the soul more than warm drinks on a cold fall night. This Pumpkin Spice Latte appeals not just to your tastebuds but to your nose, too. If there were ever a drink that tastes like Thanksgiving in a mug, this would be it.
These recipes multiply really well, so if you are having friends over, make up a big pot and serve it hot with whipped cream on top. And these drinks are so satisfying and decadent that they could almost replace dessert.
Only joking, nothing replaces dessert!
Make sure to check out my Homemade Pumpkin Pie Spice recipe so you can make your own for your fall and holiday baking.
Want MORE Starbucks drinks like the Pumpkin Spice Latte?
Check out my Peppermint Mocha and Salted Caramel Hot Chocolate recipes!
And make sure you follow us on Facebook for more amazing fall recipes!
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Pumpkin Spice Latte
Ingredients
- 1 1/2 tablespoons sugar
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup (4oz / 115g) brewed coffee
- 1/2 cups (4oz / 115g) milk
Instructions
- In a saucepan add in all of your ingredients.
- Stir and bring the ingredients to a simmer.
- Take the saucepan off the heat and pour into your mug.
- Decorate with freshly whipped cream and a sprinkles of pumpkin pie spice or cinnamon. Enjoy!
Recipe Notes
Fall greetings Gemma, from Kure Beach NC. We love this recipe for pumpkin spice latte! We use espresso coffee (that’s what we normally drink) and because the coffee is strong I add a 1/2 tsp of good vanilla extract to the latte. (I’ve also made this with freshly ground cardamom in place of the pumpkin pie spice and it’s delicious too). Before I add the coffee I turn up the heat and whisk the pumpkin & sugar in well so they have time to dissolve in the milk without worrying that the coffee will overcook and turn bitter. I have… Read more »
Used can pumpkin purée. It tasted good, but settled to the bottom of the cup. What can I do to prevent it from settling down at the bottom? Thank you!
Oh my goodness, this tastes wonderful and I didn’t have any whipped topping, but it was sooooo good! Thank you Gemma – – you’re a rockstar, and I LOVE your BBB cookbook!!!
I don’t drink coffee and my mother in law has a heart condition and cannot have caffeine. So, we do this recipe without the coffee and sub with more milk- pumpkin spice crème latte 😉 Enjoy it’s our favorite!!
This is literally hands down better than Starbucks. It is the best drink I have ever made and once I picked it up I could not put it back down
I multiplied this recipe so I could just use an entire 15oz can of pumpkin purée. So in a sauce pan I added the can of pumpkin, 1 cup dark brown sugar, and use the whole recipe for Pumpkin Pie spice. Let that simmer to incorporate. Then put into ice cube trays for later. It’s perfect. Whenever I want a tasty pumpkin spice latte, I add 2 cubes and milk to a small saucepan, (I don’t drink coffee) let that heat and in just a few min it’s done. I’m hooked. Thank you!
I have tried several other recipes and by far, this is the best. Not only tasty, but easy. Thank you for sharing.
can you use natural honey?
Hi Gemma,
I have a can of pumpkin purée. What can I do with the rest of the purée after I’ve taken the 2tbsp for this recipe? Does it freeze well or do I leave it in the fridge? Thanks!
Question, I have an espresso machine that has a milk frother. Would I just simmer the sugar and pumpkin purée together in a sauce pan or how would I go about that? Thanks! 🙂