Pumpkin Spice Latte Recipe

Combine ingredients

In a small saucepan over medium-low heat, combine 1/2 cup canned pumpkin purée, 1/4 cup packed brown sugar, and 1 tablespoon granulated sugar.

Cook and thicken

Whisk continuously for 3–4 minutes until the sugars dissolve and the mixture warms through. The pumpkin will loosen and become saucier — do not let it boil vigorously.

Add spices and finish

Stir in 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground nutmeg. Continue cooking and whisking for another 1–2 minutes until fragrant and slightly thickened. Remove from heat.

Cool and store

Let the sauce cool 5–10 minutes. Use 3 tablespoons per latte (recipe below). Store leftover sauce in an airtight container in the refrigerator for up to 1 week; reheat gently before using.

Brew coffee

Brew 2 shots (about 2 oz) of espresso or make 1/3 cup very strong coffee. While brewing, have your milk and sauce ready.

Combine sauce and espresso

Place 3 tablespoons of the prepared pumpkin spice sauce in the bottom of a 12-16 oz heatproof mug. If you prefer a sweeter latte, add 1 teaspoon brown sugar. Pour the hot espresso/coffee over the sauce and stir until fully combined.

Steam or heat milk

Heat 1 1/4 cups milk until hot but not boiling (about 150–160°F / 65–71°C). If you have a steam wand, steam to create microfoam. Alternatively, heat on the stovetop or microwave until hot and froth with a handheld frother or by vigorously shaking in a sealed jar (leave headspace).

Combine milk and coffee

Pour the hot milk over the coffee+ sauce mixture, holding back foam with a spoon. Spoon the foam on top, or if steamed, pour to create a creamy top layer. Stir gently to incorporate.

Top the latte with about 1/2 cup whipped cream (adjust to preference). Lightly dust with 1/8 teaspoon ground cinnamon and an optional 1/8 teaspoon pumpkin pie spice. Serve immediately.