This homemade pumpkin spice latte with real pumpkin is quick, easy, and made with simple ingredients. It delivers a velvety texture and balanced spice flavor that beats any coffee shop version.
Don’t boil the milk—keep at a gentle simmer. Whisk vigorously to prevent clumps. Taste and adjust spices and sweetness as you go. For dairy-free, use oat milk. For a sugar-free version, use monk fruit sweetener or erythritol. Leftover latte can be stored in the refrigerator for up to 2 days; reheat gently.
Keywords: pumpkin spice latte, homemade latte, pumpkin coffee, fall drink, easy latte recipe, real pumpkin latte