Barista-style pumpkin spice latte in a white cup with whipped cream and cinnamon on top, steaming hot

Drinks

Barista-Style Pumpkin Spice Latte with Real Pumpkin

Name: Barista-Style Pumpkin Spice Latte with Real Pumpkin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: North American
Ingredients: 2 tablespoons pumpkin spice syrup (30 ml); 1.5 oz espresso (45 ml; double shot); 6.5–7 oz steamed milk (190–210 ml; up to 8 oz optional); Whipped cream (optional); Pumpkin spice for topping (optional); *Makes approximately 1¼ cups syrup (300 ml), enough for approximately 10 drinks.*; 1 cup water (240 ml); ¾ cup brown sugar (150 g); ¼ cup white sugar (50 g); 3 tablespoons pumpkin purée (45 g); ½ teaspoon ground cinnamon (1 g); 1 cinnamon stick; ½ teaspoon ground ginger (1 g); ¼ teaspoon ground nutmeg (0.5 g); ⅛ teaspoon ground cloves (0.25 g); 1 teaspoon maple syrup (5 ml; recommended); ½ teaspoon vanilla extract (2.5 ml); Up to ¼ teaspoon pumpkin extract (1.25 ml; optional); Pinch of salt

Make a perfect pumpkin spice latte with a silky homemade syrup made from real pumpkin, warm spices, and zero artificial flavors. Better than any coffee shop PSL.

3.7 (3)

Prep

10 min

Cook

15 min

Total

25 min

Serves

Style

🍽 Elevated

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It may technically be the start of Peppermint Mocha season, but where I live it's still warm enough that pumpkin spice latte season is alive and well in my heart. And honestly? I'm glad. PSL season always ends too quickly, and this year I found myself perfecting one final recipe in the eleventh hour — and it turned out absolutely breathtaking.

I already have another Pumpkin Spice Latte on the blog, and while it's delicious, it leans heavily on the richness of the whipped cream topping for its full flavour experience. That version is cosy, indulgent, and fluffy — practically a dessert in a cup.

Ingredients

Servings:

FOR THE LATTE
2 tablespoons pumpkin spice syrup (30 ml)
1.5 oz espresso (45 ml; double shot)
6.5–7 oz steamed milk (190–210 ml; up to 8 oz optional)
Whipped cream (optional)
Pumpkin spice for topping (optional)
FOR THE PUMPKIN SPICE SYRUP
*Makes approximately 1¼ cups syrup (300 ml), enough for approximately 10 drinks.*
1 cup water (240 ml)
¾ cup brown sugar (150 g)
¼ cup white sugar (50 g)
3 tablespoons pumpkin purée (45 g)
½ teaspoon ground cinnamon (1 g)
1 cinnamon stick
½ teaspoon ground ginger (1 g)
¼ teaspoon ground nutmeg (0.5 g)
⅛ teaspoon ground cloves (0.25 g)
1 teaspoon maple syrup (5 ml; recommended)
½ teaspoon vanilla extract (2.5 ml)
Up to ¼ teaspoon pumpkin extract (1.25 ml; optional)
Pinch of salt

Instructions

1
Add 2 tablespoons (30ml) of pumpkin spice syrup to your mug.
2
Brew 1.5 oz (45ml) espresso directly over the syrup and stir to combine.
3
Steam 6.5–7 oz (195–210ml) milk to 75°C.
4
Pour the steamed milk into the espresso mixture.
5
Top with whipped cream, if desired, and a light sprinkle of pumpkin spice, if desired.
6
In a small saucepan, add the water, brown sugar, and white sugar. Heat gently until the mixture reaches 140°F (60°C), stirring to dissolve the sugars fully. Do not boil.
7
Whisk in the pumpkin purée, ground cinnamon, cinnamon stick, ginger, nutmeg, cloves, and salt. Increase the heat slightly and bring the mixture to 185–190°F (85–88°C). Hold this temperature for 5 minutes to bloom the spices and develop flavour.
8
Turn off the heat. Stir in the maple syrup, vanilla extract, and optional pumpkin extract for a Starbucks-style aromatic note.
9
Blend briefly with an immersion blender for 5–8 seconds to create a smooth, glossy texture.
10
Strain through a fine mesh strainer or nut-milk bag without pressing the solids through.
11
Transfer to a jar and refrigerate for up to 2 weeks. Shake gently before each use.

FAQ

Can you make the pumpkin spice syrup ahead of time?+

Yes! Make a batch of the syrup by combining water, sugars, pumpkin purée, and spices, then store it in an airtight container in your fridge for up to 2 weeks—perfect for quick lattes throughout fall.

What can I use instead of espresso?+

You can substitute with 3-4 oz of strong brewed coffee, but espresso gives you that authentic barista richness and crema that makes the drink special.

How do I get the milk temperature right without a thermometer?+

Steam until the pitcher is too hot to hold comfortably (around 75°C), or dip your clean finger in briefly—if you can only hold it for a second, it's ready.

Can I make this drink dairy-free?+

Absolutely—use oat, almond, or cashew milk instead of regular milk; oat milk froths especially well and adds a creamy texture that pairs beautifully with the pumpkin spice syrup.