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pumpkin spice latte topped with creamy cold foam

Are the fall colors starting to show up in your area yet? I’ve been loving the weather lately, crisp mornings, cool evenings, and finally no humidity. Honestly, that alone deserves a little celebration. One more point for autumn!

When I originally shared my homemade Pumpkin Spice Latte recipe, I was celebrating my 5th anniversary as a food blogger. At the time, Sandra’s Easy Cooking was still growing, and I was learning something new every single day. Fast forward to today, and I’m updating this post with 16 years of blogging behind me, which honestly feels a little surreal.

pumpkin spice latte topped with creamy cold foam

Looking back, one thing hasn’t changed: food blogging takes an incredible amount of work. Every recipe involves testing, writing, editing, photography, sometimes video, plus maintaining the site itself, newsletters, social media, and all the behind-the-scenes tech that keeps a blog running. It’s truly a labor of love.

When I started Sandra’s Easy Cooking, I was building everything from scratch. I didn’t know anyone in the industry, and I wasn’t even reading food blogs back then. But little by little, I discovered a deep love for recipe development, food photography, and storytelling through food. That passion is what kept me going all these years.

Now let’s talk about this cozy fall favorite. Pumpkin spice lattes seem to take over every September, as well as October and the majority of November. My daughter has always been one of the biggest fans. When she was younger, she would ask for one almost every day, and as you probably know, those coffee shop drinks are not exactly cheap or healthy!

pumpkin spice latte topped with creamy cold foam

So we started experimenting at home. After a few tries, we landed on a simple pumpkin spice mixture that we both loved. She enjoys it warm with milk (no coffee or decaf), while I stir a spoonful into my morning coffee.

It’s cozy, fragrant, and perfect for those quiet fall mornings when you just want to wrap up in a blanket and enjoy something warm.

Sandra’s Note:

This recipe always brings back special memories for me. I first shared it while celebrating five years of blogging, and now I’m updating it eleven years later. It’s amazing to look back and see how far Sandra’s Easy Cooking has come, and I’m so grateful for every reader who has been part of the journey.

Now let’s make this tasty beverage. ☕🎃

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If you make a homemade Pumpkin Spice Latte, don’t forget to tag me @sandraseasycooking. So I can see your creations. I also love sharing your pics on my story, so make sure to tag me.

If you’re new here, stop by my About page. Learn more about my food stories, background, and the joy I find behind the lens.

Coffee Machine on my WISH LIST:

Dual Boiler Espresso Machine with Built-in Grinder

homemade pumpkin spice latte topped with creamy cold foam
Yield: 1 to 2 Servings

Homamade Pumpkin Spice Latte

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

This cozy pumpkin spice latte is easy to make at home and perfect for fall mornings. Made with a simple pumpkin spice syrup, strong coffee, and creamy milk, it’s finished with a light pumpkin-spiced cold foam and a sprinkle of cinnamon for the ultimate café-style drink.

Ingredients

PUMPKIN SYRUP PUREE

  • 1/2 can 100% Pumpkin puree
  • 2 tbps. Brown sugar
  • 1 tbsp. Pure Vanilla extract
  • 1 tbsp. Pumpkin pie spice
  • 1 cup Water
  • 1 tsp. Cinnamon
  • 3 tbsp. Pumpkin syrup
  • Pinch of salt

Latte

  • 2 tablespoons pumpkin spice puree
  • ¼ cup milk
  • ½ cup dark roast coffee (or any coffee you like)
  • pumpkin-spiced cold foam, or any on hand

Instructions

Pumpkin Spice Syrup

  1. In a small saucepan, combine the water, pumpkin purée, pumpkin pie spice, cinnamon, and salt.
  2. Bring the mixture to a gentle simmer over medium heat.
  3. Stir well and let it cook for about 3–5 minutes, allowing the flavors to blend.
  4. Remove from heat and let it cool slightly before using.

This pumpkin spice syrup makes 4 servings. We recommend dividing the syrup into 4 portions (2 tbsp each) to make individual lattes. Store any unused portions in the fridge for up to 1 week.

Make the Latte

Hot Version

  1. Brew ½ cup strong coffee and pour it into a mug.
  2. Stir in 2 tbsp pumpkin syrup/purée.
  3. Add ¼ cup milk and stir to combine.
  4. Top with cold foam.
  5. Sprinkle a little cinnamon on top and serve warm.

Iced Version

  1. Fill a glass with ice.
  2. Add ½ cup chilled coffee and 2 tbsp pumpkin syrup/purée.
  3. Stir in ¼ cup milk.
  4. Top with cold foam and a light sprinkle of cinnamon.
  5. Serve immediately.

Homemade Cold Foam

Ingredients:

  • ¼ cup cold milk (2% works best)
  • 1 teaspoon maple syrup or simple syrup
  • ¼ teaspoon vanilla extract (optional)

Instruction:

  1. Add the milk, sweetener, and vanilla to a small jar or cup.
  2. Use a handheld milk frother to whip it for 15–20 seconds until thick and foamy.
  3. Alternatively, place the mixture in a jar with a lid and shake vigorously until frothy.
  4. Spoon the cold foam over iced coffee, cold brew, or an iced latte.

Pumpkin Spice Cold Foam

Ingredients:

  • ¼ cup cold milk or half-and-half
  • ¼ teaspoon pumpkin extract
  • 1 teaspoon maple syrup
  • pinch pumpkin pie spice
  • tiny splash vanilla extract (optional)

Instructions:

  1. Combine all ingredients in a small cup or jar.
  2. Froth with a handheld frother for 20 seconds until creamy and airy.
  3. Spoon the pumpkin cold foam over your latte.
  4. Finish with a light sprinkle of cinnamon if desired.

Notes

Adjust the sweetness
You can easily adjust the sweetness of this latte. Add a little more pumpkin syrup or maple syrup if you like a sweeter drink, or reduce it for a more subtle pumpkin flavor.

Use strong coffee or espresso
A strong coffee or espresso works best so the pumpkin and milk flavors don’t overpower the coffee.


Milk options
Whole milk creates a richer latte, but you can also use almond milk, oat milk, or any milk you prefer.


Cold foam tip
For thicker café-style cold foam, use half-and-half or heavy cream instead of milk. It will create a richer, creamier topping.


Make it iced or hot
This latte can be enjoyed warm on chilly fall mornings or poured over ice for a refreshing iced pumpkin spice latte.

Nutrition Information

Yield

1

Serving Size

1
Amount Per ServingCalories 187Total Fat 3gSaturated Fat 2gUnsaturated Fat 2gCholesterol 5mgSodium 69mgCarbohydrates 42gFiber 6gSugar 24gProtein 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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© Copyright © Sandra's Easy Cooking
Cuisine: AMERICAN FUSION / Category: BEVERAGES

 

Pumpkin Spice Latte
Print

Pumpkin Spice Latte

Course beverage
Cuisine American
Keyword beverage, drink, healthy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Sandra | Sandra’s Easy Cooking

Ingredients

Pumpkin spice SYRUP PUREE

  • 1 can or 15 OZ 100% Pumpkin puree
  • 1 cup Brown sugar
  • 1 tbsp. Pure Vanilla extract
  • 1 tbsp. Pumpkin pie spice
  • 1½ cup Water
  • 1½ tbsp. Sugar

LATTE

  • 1-2 tbsp. Pumpkin spice SYRUP/PUREE
  • 1 cup frothed milk
  • 2 shots of espresso
  • Whipped cream

Garnish:

  • Pumpkin Pie Spice

Instructions

Pumpkin spice SYRUP PUREE

  1. In a medium-sized saucepan, add 1 can of 100% Pure pumpkin puree. Stir it for a couple of minutes, then add 1 cup of brown sugar, 1 tbsp. of pure Vanilla extract, and 1 tbsp. Pumpkin pie spice. Slightly stir it to combine. Then add 1 1/2 cup/s of water.
  2. Stir, cover and lower the heat to simmer. After 10 minutes of simmering, add 2 tbsp. of sugar.
  3. Mix it, cover and continue simmering for 15 more minutes. Strain the mixture through the fine strainer.
  4. I used the metal whisk (it was much easier for me). Do this until the thicker part is left in the strainer.
  5. Mix it, and let it cool down before pouring it into a container or a jar. I keep it in the fridge.

LATTE

  1. Add 1 to 2 tablespoons of Syrup/Sauce.

    Froth the milk, then add two shots of espresso, or use any other coffee. Mix it well together with the syrup, to combine, and add whipped cream. Also, add a sprinkle of pumpkin pie spice.

LATTE SECOND VERSION

  1. In a pot, add milk. Let it simmer on a low temperature until hot, about 3-5 minutes, but do not let it boil. With a hand frother, froth milk until the foam is developed.

  2. Add frothed milk to pumpkin spice syrup/sauce, and coffee, stir and add whipped cream and/or sweetener as desired.

LATTE THIRD VERSION

  1. In a microwave-safe cup, add syrup/sauce, milk (and coffee, if desired). Microwave for approximately a minute and twenty seconds, to a minute and a half.

    Stir, add additional sweetener if desired, and enjoy!

Recipe Notes

  • You can add additional sweetener to taste.
  • Skip coffee for a KID friendly latte Keep it in the fridge, in an airtight container or a lidded jar for up to a 4 week. For kids just mix it with warm milk.
  • It tastes fantastic, even without coffee. I used instant coffee like Folgers, espresso, and regular coffee maker coffee.
  • Please, adjust to your own taste. Personally, I like strong coffee, but this latte I like with two shots of espresso. You can also add this to heat safe bottle, such as thermal and shake it to make it more bubbly or frothy.

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