You don’t need to spend your dollars on expensive Starbucks Pumpkin Spice Latte anymore – you can get a perfectly delicious and super easy Pumpkin Spice Latte in the comfort of your own home! Get your comfy pants on, hair in a bun, and pour yourself a cup of this easy homemade blender pumpkin spice latte.
You may say – oh this is just so basic. I say: who cares? It is seriously, ridiculously delicious. You can spice it up just as much or as little as you want. I LOVE pumpkin season, and if you do too, I’m sure you will love creamy parmesan pumpkin pasta, pumpkin crème brûlée, Moroccan butternut and chevre soup and white chocolate pumpkin muffins as well!
Pumpkin or butternut squash?
I often make pumpkin puree out of butternut, because it is a more flavorful vegetable but they still serve the same purpose. I say you can definitely use butternut whenever the recipe calls for pumpkin. You can read more about that in how to make your own pumpkin puree.
Making your own pumpkin puree is a lot cheaper than buying canned (especially here in Norway!!), and thus making this pumpkin spice latte even cheaper to make at home. There’s no problem in using canned either, just know you have the option.
Homemade pumpkin puree can be a lot more watery than canned, but for this latte you don’t have to worry about it. If you want to use the puree in for example pumpkin muffins, it could be a good idea to run the puree through a sieve first to get rid of the excess water.
But that’s easy peasy and not even needed for this particular recipe!
How to store leftover pumpkin spice latte
If you know you’re not going to drink it all today or tomorrow, you can make the pumpkin mixture into some sort of coffee syrup. A syrup can keep in the refrigerator for about 1 week.
Follow the recipe in the recipe card below, but instead of adding all the 2 cups of milk into the saucepan, take out 2/3 of the syrup first, and then pour in just 2/3 cup milk (or more if you like a very milky latte).
If you made it all including the 2 cups of milk, that’s not a problem either. Store leftover pumpkin milk covered in the refrigerator for up to 3 days.
Whenever you are ready to make one again, simply pour 1 cup of the mixture into a saucepan to heat it back up. Pour the milk into a blender, and blend for 30 seconds (if you want the frothy top). Then pour it over 1/2 cup of strong, hot coffee.
You don’t need fancy equipment to make great lattes
I always thought we needed some fancy equipment to make lattes. I don’t drink much coffee, so I am no expert. But when I figured we could just use our blender, that opened a whole new world to me! Black coffee is too bitter and in my opinion.
Cappuccinos and lattes, however, that’s a whole different story. Mixing coffee with milk and sugar, then it becomes the magic I know it can do. Adding delicious pumpkin and earthy, warming spices of fall and it screams snuggle time!
However, you don’t even need to use the blender
The blender helps to make that frothy top of the milk. You can use a milk frother too, or you can simply omit the step. Pouring hot pumpkin milk into coffee… you can’t really go wrong with that either.
Sometimes when I’m re-heating leftover pumpkin milk, I just simply pour it directly into my hot coffee. No froth, but even easier – and no clean-up!
How to make this easy homemade blender pumpkin spice latte
In a small saucepan on medium heat, add in pumpkin puree and all the spices. I’ve got a recipe for pumpkin pie spice in the recipe of these lovely pumpkin snickerdoodle cookies. Stir until it all smells cooked, around 2 minutes (1). Add in brown sugar, and stir until it becomes a thick syrup (2).
Pour in the milk and vanilla (3) and only give it a gentle warm up (4). Milk is dangerous on the stove, violently pouring all over your counter if you don’t keep your eyes open. Once it’s all warm and mixed, pour it into a blender. Blend for around 30 seconds. Remember the mixture becomes larger as it fluffs up.
Make 1 1/2 cup strong coffee and divide it between three mugs. Pour in the pumpkin milk mixture (about 1 cup each), give it a stir and it’s ready!
Adding whipped cream and caramel really liven it up, making it extra indulgent and decadent. I suggest making a batch of this homemade salted caramel sauce, and keep in the fridge for when you want to drink another pumpkin spice latte.
And the day will come, I’m telling you.
There’s not much that is more comforting than hot coffee, creamy milk and warming fall spices once the weather drops. If you want more inspiration, I can recommend to check out these 22 cozy hot fall drinks.
If you liked this recipe, I’m sure you will love these other fall treats as well:
- Pumpkin Snickerdoodle Cookies
- Homemade Salted Caramel Sauce
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
- Healthy Pumpkin Soufflé with Maple Pecans
- Apple Honey Brie Toast
- Cranberry Sangria
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
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This recipe was originally published on Aug 30th 2018, but updated on Sep 9th 2020 for better content.
Easy Homemade Blender Pumpkin Spice Latte
Pumpkin Spice Latte
- 4 tbsp pumpkin puree recipe link below, but store bought is fine
- 2 tsp pumpkin pie spice
- 2-3 tbsp brown sugar
- 1 tbsp vanilla extract not a typo
- 2 cups milk 500ml
- 1 1/2 cup strong coffee 350ml
- whipped heavy cream for topping, optional
- salted caramel sauce for topping, optional, recipe link below
Pumpkin Pie Spice (makes 1/3 cup or 5 large tbsp)
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cloves
- Pumpkin pie spice: Mix all the spices together and store in an airtight container.
- In a small saucepan on medium heat, add in pumpkin puree and 2 tsp pumpkin pie spice. Stir until it all smells cooked, around 2 minutes. Add in brown sugar, and stir until it becomes a thick syrup.
- Pour in the milk and vanilla and only give it a gentle warm up. Once it's all warm and mixed, pour it into a blender. Blend for around 30 seconds*. Remember the mixture becomes larger as it fluffs up.
- Make strong coffee and divide between the mugs. Pour in the pumpkin milk mixture, give it a stir and it's ready! Extra special with whipped cream and salted caramel sauce.
- Leftovers: Leftover pumpkin milk can be store covered in the refrigerator for 3 days. Re-heat and blend again if you want the frothy top.**