Pumpkin Season Is Here

We all seem to go crazy for Fall in Texas. We decorate our porches with pumpkins and scarecrows, we have pumpkins on our tee shirts, and we’re ready for the air to give us a little relief from the heat. And what’s the cherry on top? Pumpkin Spice Lattes start showing up on coffee menus – YUM!

Going to the coffee shop and getting a special drink is always fun, but sometimes it’s just not the right thing to do. Maybe you want the drink but don’t feel like getting out, or you don’t want to spend the money, or you wonder what’s in the syrup they’re using. Whatever the case may be, you can still have your Pumpkin Spice Latte with our simple but delicious recipe that uses basic, real food ingredients instead of syrups.

The Fragrance of Fall

While testing and tweaking the recipe a few minutes ago, I used the same ingredients I use for pumpkin pies and sweet potato casseroles. Needless to say, my home smells like Thanksgiving now and that’s always a good thing!

Recipe Overview

So what does making your own Pumpkin Spice Latte look like? The simple explanation is that you start with warming up some milk, pumpkin, sweetener, and cinnamon sticks in a saucepan. While that warms up, make some strong coffee like espresso. Then put it all together along with the addition of spices, vanilla and a dollop of whipped cream on top. It’s easy, delicious, beautiful, and smells heavenly.

A Little More Detail

For the milk, I used 2% milk to get that creamy, full-bodied mouth feel without consuming all the calories that come along with whole milk. However, if you love whole milk go for it. Likewise, if you love skim-milk, then you should use what makes you happy. I imagine that almond milk would work well, but I haven’t tried it.

Our recipe gets its wonderful pumpkin flavor from real pumpkin. A few tablespoons of 100% pumpkin puree gets warmed up with the milk and dissolves nicely. Because I like a very pumpkin-forward taste I used 3 tablespoons, but you can always modify as needed to better suit your palate.

Similarly, the sweetener used and how much is a topic some people have very strong opinions about. Personally, I prefer to substitute Splenda for the sugar in most recipes. But them’s fighting words for folks who want only natural ingredients. So use what makes you happy and doesn’t make you feel guilty!

While warming up the milk, pumpkin and sugar I also threw in a cinnamon stick. It gave the mixture a subtle cinnamon flavor that did not overwhelm the drink. And the smell wafted through the whole house! I may try 2 sticks next time just because I really like cinnamon.

A Small Deviation

To be honest, the first time I made the recipe instead of warming the first mixture and later adding spices and vanilla, I warmed everything together except the coffee. It worked just fine. Just be sure to use a whisk to make sure the spice dissolves. Otherwise, you can add the spice when you add the coffee after the mix has gotten good and hot to help it dissolve faster.

I made my own pumpkin pie spice using Rhee Drummond’s pumpkin spice recipe. I only made half the recipe and had enough for two batches and still have a quarter-cup leftover. So I sprinkled some on top of the whipped cream and it was beautiful. The bonus is the wonderful aroma you get when you take your first sip.

Coffees for Espresso

A nice, strong coffee works well for this recipe. I recommend West Coffee’s North American Blend, Scottie Dog’s Espresso Blend FTO, and Buon Giorno’s Espresso Estate. For a decaf option, Bold Grounds Decaf is a medium dark roast that works very well as an espresso.

Coffee Option

The recipe obviously calls for espresso since this is a latte; however, the milk and pumpkin mix is not restricted to espresso. I tried it with my regular drip and it was fantastic! It needed less sweetener and is much milder than the latte, but it is still very nice.

Also, a Moka Pot might be a good option for this recipe. I used about half of a cup of espresso, so I had to pull multiple shots. Whereas a Moka Pot, depending on its size, will make that much and maybe more in one go. Wish I had thought of that earlier!

Pumpkin Coffees

There is also the option of flavored coffees. To get the pumpkin flavor without reaching for syrup or a pan, I recommend Wicked Voodoo Espresso’s Pumpkin Spice and Café Volcan’s Pumpkin Spice. Although they aren’t exactly the same as a pumpkin spice latte, they are definitely great coffees.

Caf, Decaf, or Flavored

Lots of options, right? And nothing that requires buying a syrup! Whether you choose to make your own Pumpkin Spice Latte with a regular espresso, or decide to do it decaf, or go the easiest route of all with flavored coffee, Texas Coffee Club has what you need.

Pumpkin Spice Latte Video Guide

More At Home Coffee Recipes!

The Recipe

2 Servings
10 Minutes
175 Calories


2 Cups Milk
3 Tbsp Pumpkin Puree
3 Tbsp Sugar
2 Tbsp Ground Cinnamon or 1 Cinnamon Stick
1 Tbsp Vanilla Extract
1/2 Teaspoon Pumpkin Pie Spice
1/2 Cup Espresso

Optional Ingredients

Whipped Cream
Pumpkin Pie Spice



Make ½ cup espresso


Combine milk, pumpkin, sugar, and cinnamon stick in saucepan over medium heat. Heat until very hot but not quite boiling.


Remove pumpkin mixture from heat. Add: vanilla, pumpkin pie spice, and coffee.


Mix well and divide between 2 cups.


Top with whipped cream and nutmeg or pumpkin pie spice.

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