Pumpkin Spice Latte
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 could not stand it anymore 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!
Ingredients
- 1 tablespoon Coffee Creamer, Vanilla
- ⅓ cups Pumpkin, Canned
- ¼ teaspoons Vanilla Extract
- ⅛ teaspoons Ginger, Ground
- ⅛ teaspoons Nutmeg
- ¼ teaspoons Cinnamon
- 1 tablespoon Maple Syrup
- ¾ cups Whole Milk
- 12 fluid ounces Coffee, Brewed
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients except coffee into a blender.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients except coffee into a blender and blend until combined and smooth.
- Divide pumpkin base mixture among coffee mugs (about six ounces for one serving).
- Heat in microwave for about one minute.
- Then add coffee to each mug and serve!
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- about 12 ounces Amount Per Serving
- Calories
- 115
- Total Fat
- 4g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 9mg
- Sodium
- 45mg
- Total Carbohydrates
- 17g
- Fiber
- 0g
- Sugar
- 14g
- Protein
- 3g
- WW Freestyle
- 5
38 Comments
Join the discussionSo smart! Being the lazy bones that I am, I’d probably buy the pumpkin pie mix…but yay you!
I will neither confirm nor deny that I use the pumpkin pie mix on occasion. 😉
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
Beth is the pumpkin a treat for your doggies? Our dog LOVES broccoli!
My vet recommend pumpkin for my dog. It is a good source of fiber. My same dog got very, very ill from broccoli. It seems that it can be toxic for some dogs.
Interesting! Yes luckily we’ve had no problems with broccoli 😉
I was just saying this morning how I couldn’t wait for pumpkin spice cappuccino!!!
Hmmm, I wonder if this would work with tea? Sounds like it could make a yummy Chai Pumpkin Latte. Has anyone tried it?
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.
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.
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…
Yes I would because the pie mix only has the spices, no sweetener.
I think the pumpkin pie mix has a “sugar syrup”. I wanted to use it in a Paleo recipe this weekend, but couldn’t.
You are probably right! I just use the regular plain canned pumpkin in my paleo version 🙂
Oh, God bless you for this recipe! I am lactose intolerant and go crazy whenever the pumpkin lattes hit starbucks!
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…
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.
Once the thermometer dips below the 90 mark I’ll be making this – yum!
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
Is the pumpkin mixture you froze in 4 oz portions, plain pumpkin or pumpkin spice mix?
It’s the pumpkin spice mix as a whole minus the coffee.
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!
That’s what I like to hear!
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?
Anna I did that last year too and it works fine, you just have to stir it up every so often 🙂
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??
yes I think that would work great! What a wonderful idea!
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?
Whoops–now I see the list of the “real” pumpkin latte ingredients. Yuck!
Maybe very soon! 🙂
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
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!
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!
You can sub brown sugar for the maple syrup 🙂
Super yummy!!! Thanks might have to try with brown sugar next time.
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.
Thanks Erin for the tips!
It’s that time of year!! Well…almost, but my gf promised me that I could start using pumpkin on September first. 😀 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!