Pumpkin Spice Latte with Homemade Pumpkin Syrup

Why You’ll Love This Recipe

I love this latte because I get to control every ingredient—from the sweetness to the spice to the intensity of the coffee. The homemade syrup comes together in minutes and adds real pumpkin flavor (not just the spice). It’s budget-friendly, easy to whip up on a chilly morning, and I can refrigerate the syrup for another day. Every sip tastes like fall in a cup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the latte:

• 1 oz espresso

• 5 oz 2% milk (or whole milk)

• ½ cup whipped cream

• Ground nutmeg (optional, for topping)

For the pumpkin spice syrup (makes about 3 tbsp):

• 2 tablespoons pumpkin puree

• ¼ teaspoon pumpkin pie spice

• 1 tablespoon brown sugar

• ¼ teaspoon vanilla extract

• 1½ tablespoons water

• Dash of ground cloves (optional)

Directions

1. Make the Pumpkin Syrup
In a small saucepan over high heat, I combine the pumpkin puree, brown sugar, water, vanilla extract, pumpkin pie spice, and ground cloves (if using). I stir and cook for about 1–2 minutes, just until the mixture starts to bubble. Then I remove it from the heat and set it aside.

2. Brew the Coffee
While the syrup cooks, I make the espresso using an espresso machine or a Moka pot. If I don’t have either, I use strong brewed coffee as a substitute.

3. Heat the Milk
I warm the milk in a small saucepan or microwave until hot but not boiling. I whisk or froth it to make it creamy.

4. Assemble the Latte
I pour the espresso into a mug and stir in 2 tablespoons of the pumpkin syrup. I add a bit of sugar if I want it sweeter, then pour the warm milk over it.

5. Garnish and Serve
To finish, I top the latte with a generous spoonful of whipped cream, a sprinkle of ground nutmeg, and a drizzle of extra pumpkin syrup for that coffee-shop look.

Servings and timing

• Servings: 1

• Prep Time: 3 minutes

• Cook Time: 2 minutes

• Total Time: 5 minutes

Variations

Here’s how I switch it up depending on what I have on hand:

• Use oat milk or almond milk for a dairy-free version

• Add an extra shot of espresso for a stronger latte

• Blend everything with ice for an iced pumpkin spice latte

• Use maple syrup instead of brown sugar for a deeper, richer sweetness

• Add a pinch of cinnamon on top for extra spice

Storage/Reheating

The pumpkin syrup keeps well in the fridge for up to 5 days in a sealed jar or container. I reheat it in the microwave or on the stove for a few seconds before using. Once made, I enjoy the latte right away—it’s best hot and fresh.

FAQs

Can I make this without an espresso machine?

Yes. I usually use a Moka pot or make a small batch of strong brewed coffee. Even instant espresso works in a pinch.

Can I make the syrup in advance?

Absolutely. I make a batch and store it in the fridge to use throughout the week. It saves time and makes my mornings easier.

Is the syrup sweet?

Yes, it’s lightly sweetened with brown sugar. If I prefer a sweeter drink, I just add a bit of extra sugar or drizzle of maple syrup when mixing.

Can I make it iced?

Definitely. I let the syrup cool, then pour espresso over ice, add the syrup, and top with cold milk. I finish it with whipped cream just like the hot version.

What kind of milk works best?

I usually use 2% or whole milk for a creamier texture, but plant-based milks like oat or almond work great too.

Conclusion

This Pumpkin Spice Latte with Homemade Pumpkin Syrup is everything I want in a fall drink—warm, comforting, and full of real pumpkin flavor. It’s quick to make, completely customizable, and saves me the trip (and money) from the coffee shop. Whether I sip it quietly in the morning or make a few for guests at brunch, it always feels like a little seasonal luxury in a mug.