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Pumpkin Spice Latte (on a budget)

Yes folks, it’s that time of year. I officially saw the poster up at “you know what” coffee shop today. Shout it out from the car window, “It’s pumpkin spice latte time!” But holy cow, $4.25? Really? I cannot stand to pay for what I could easily make at home. I found a few blogs that had a copy cat recipe which were delicious, but I was constantly tweaking the recipe to be perfect for my own taste. That being said, this recipe may not fit your liking, so I encourage you experiment! Make it your recipe by adjusting it here and there. Trying a different coffee, honey instead of sugar, sweetened condensed milk instead of creamer maybe? Have fun in the kitchen, it’s still cheaper than going to the coffee shop! These lattes are fantastic with some of our recent fall recipes: pistachio chai muffins, pumpkin cream cheese muffins, lemon berry muffins, spiced apple pancakes and even maple oat scones!

Pumpkin Spice Latte (on a budget)


Kelly @ onceamonthmeals.com


  • 6 Tablespoons pureed pumpkin

    Pumpkin puree, if you don’t want to mess with the spices you can buy the pumpkin pie mix in the can!

  • 1 Tablespoon vanilla coffee creamer (Whole Food: 1 Tablespoon organic heavy cream and 1/2 teaspoon vanilla) (Paleo: 1 T coconut milk 1/2 teaspoon vanilla)
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon maple syrup
  • 6 ounces  organic milk (or coconut milk or other dairy free milk of choice)
  • 12 ounces strong coffee


Place all ingredients except coffee into a blender and blend until combined and smooth. Divide pumpkin base mixture among two coffee mugs (about six ounces for one serving). Heat in microwave for about one minute. Then add approximately six ounces of coffee to each mug and serve! You can add more coffee or more mixture to your liking and taste.

Freezing Directions:

Place all ingredients except coffee into a blender and blend until combined and smooth. Divide mixture among two pint freezer bags and freeze until ready to use. TO SERVE: Thaw in refrigerator or in microwave. Then add approximately six ounces of coffee to mixture and serve! You can add more coffee or more mixture to your liking and taste.

Servings: 2 – 12 ounce coffees 

Store four ounce portions of the pumpkin mixture in baby food containers or muffin tins for use throughout the week!

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48 Responses to “Pumpkin Spice Latte (on a budget)”

  1. Erica says:

    So smart! Being the lazy bones that I am, I’d probably buy the pumpkin pie mix…but yay you!

  2. Beth Weeks says:

    I can’t wait to try this. I’ve always got pumpkin puree in the freezer for the dogs. Now they have to share with me lol

  3. Brooke says:

    I was just saying this morning how I couldn’t wait for pumpkin spice cappuccino!!!

  4. Jody says:

    Hmmm, I wonder if this would work with tea? Sounds like it could make a yummy Chai Pumpkin Latte. Has anyone tried it?

    • Kelly says:

      I think it could definitely work with Chai tea. I was thinking of trying that this weekend. I think you could just steep some very strong and just replace it from the coffee.

      • Sarah S says:

        I’ve been making yummy pumpkin drinks all week, and the chai works great! I actually found an herbal chai and used that for a totally caffeine free cup of pumpkin pie deliciousness! I also used pumpkin pie mix instead of the purée, but only because I accidentally bought it. It tastes great, but I would prefer to control the amount of sugar and go with the purée.

  5. Sarah says:

    Do you still have to use the vanilla creamer and brown sugar if you use the pumpkin pie mix? Soooo excited to try this…. now to dig out the coffee maker…

  6. Oh, God bless you for this recipe! I am lactose intolerant and go crazy whenever the pumpkin lattes hit starbucks!

  7. Deborah says:

    Is the vanilla coffee creamer liquid or powder? I was hoping to make it this weekend but need to know what ingredients to get. So excited to try this…

    • Kelly says:

      I used the powder because I don’t go through it as fast. But you could definitely use liquid too probably just a little more.

  8. Once the thermometer dips below the 90 mark I’ll be making this – yum!

  9. [...] Pumpkin Spice Latte on a budget [...]

  10. Miz Helen says:

    Hi Kelly,
    This Latte looks delicious, what a great drink to welcome fall! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  11. Kelly says:

    Is the pumpkin mixture you froze in 4 oz portions, plain pumpkin or pumpkin spice mix?

  12. Daisy says:

    awesome! I can’t wait to try it! I love fall and the pumpkin spice latte! I just bought a latte 2 days in a row and was feeling so guilty! now I don’t have to!

  13. Anna says:

    How long do you think the mixture (all mixed together except coffee) would keep in the fridge? I was thinking I could do a week’s worth at a time…do you think it would keep ok?

  14. [...] Sunday night I ran to Safeway for the sole purpose of purchasing a can of Libby’s pumpkin in order to make some freezer pumpkin spice latte discs. [...]

  15. [...] you read that right. Pumpkin Spice! I got the idea for pumpkin spiced lattes from Once a Month Mom. The original recipe makes enough pumpkin spice slurry to flavor two lattes. But here’s the [...]

  16. Maggie says:

    I’m making the Chai Muffins for Bible study, and was thinking of putting this mix in a little dipper crockpot for people to add to their coffee. Do you think it’ll work??

  17. [...] 3 extra-large containers at Wal-Mart (judge away), and whipped up a batch of my friend Kelly’s pumpkin spice latte discs, following Megan’s triple measurements, (as I wasn’t in the mood to do [...]

  18. Coffee Lovers…

    [...]Pumpkin Spice Latte (on a budget) | OAMC from Once A Month Mom[...]…

  19. Wow, I had no idea there’s real pumpkin in it! That makes it kind of “healthy” (wink, wink).

    Are you going to make the “You Know Who” pumpkin scones, too?

  20. Jeanette says:

    This sounds amazing, and I’m going to the market for some pumpkin so I can make it. I saw another recipe somewhere that had odd ingredients plus 5 TABLESPOONS of vanilla! Makes it kinda pricey. I have everything for your recipe right in my pantry except the pumpkin

  21. [...] Have got to figure out how to make pumpkin spice latte, OAMC has a great recipe too. [...]

  22. [...] cream cheesepumpkin pancakespumpkin pull apart breadpumpkin spice lattebutternut squash gratin(not pumpkin – but close [...]

  23. Jessica S says:

    Tried this pumpkin latte recipe this morning – it is delicious! I increased the sugar to 4 tbsp since I don’t like unsweetened coffee. But maybe next time I will just do 3 tbsp. I left out the cream since I didn’t have it, but topped it off with some whip cream and increased the vanilla to 3/4 tsp. This made enough for 3 lattes for me. This is a yummy fall treat!

  24. Ashley G says:

    I have seen a couple people reference brown sugar in the comments, but don’t see it listed in the ingredients. How much brown sugar should be used in this recipe? Thanks!

  25. Genna says:

    Super yummy!!! Thanks might have to try with brown sugar next time.

  26. Erin says:

    For anyone not wanting to do (all of) the math, if you want to make a small sized can of pumpkin’s worth (the 15 oz can), it’s 5x the recipe above! I used molasses instead of maple syrup (I had a bottle from the September Traditional Menu that I’m finding ways to use). I also reduced the milk and portioned into a mini muffin tin to freeze. I figure I can always add more milk if needed when I go to drink it. Can’t wait to try it out, too bad it’s too late in the day for me to drink coffee.

  27. [...] I’ve told you before that Once a Month Meals (formerly Once a Month Mom) is my go-to site for finding awesome recipes. And what pumpkin recipes roundup would be complete without a recipe for Pumpkin Spice Lattes!  [...]

  28. exarmymedic@gmail.com says:

    It’s that time of year!! Well…almost, but my gf promised me that I could start using pumpkin on September first. :D Anywho…I found these adorable pumpkin silicon molds at Walmart for a dollar and since tomorrow is the 1st, I’m going to start making these again! If you’re a Bulletproof coffee drinker, these are just the coolest because you add butter and blitz it with an emulsion blender. Absolutely heavenly! Thanks, Erin for doing the math because I was making these every week last year and it was a pain!

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