This Homemade Pumpkin Spice Latte is a copycat of the Starbucks popular drink but with less calories, fat and sugar - made in a blender in under 5 minutes!
4 days into October and I’ve got all the fall feels – pumpkin spice everything, fall foliage and knit scarves. It’s picture perfect, right? But what’s not picture perfect is all the ingredients and calories that go into that pumpkin spice latte. So, why not make it at home with ingredients you can control, the same amazing fall taste and *half* the calories, fat and sugar. That’s why I make my own homemade pumpkin spice latte.
How to Make Homemade Pumpkin Spice Latte
Here are all the ingredients you need. If you’re stocked up for fall (aka, you have pumpkin puree, pumpkin spice or just pumpkin pie filling) you should be good to go! Besides those key ingredients, I use milk, a shot of strong coffee or espresso vanilla extract and cane sugar (optional). The white pumpkin is there for decor 😉
Everything will go in a blender. The order doesn’t really matter. I use the “soup” setting on my Vitamix (affiliate link) so it literally warms the drink as it’s blending it. If you don’t have this function on your blender, you can simply warm it in the microwave after it’s blended.
An alternative technique is to simply mix everything in a saucepan on a stovetop and stir until it’s warm and completely blended.
When it’s done blending, it will be smooth, warm and frothy – literally all the fall cozy feels in a giant mug!
I like to add coconut whipped cream on top. But that’s optional too. Since I use plant-based milk to make my homemade pumpkin spice latte, I like the creaminess of a whipped cream on top. It’s extra creamy and extra special that way.
This will make enough for two large mugs or three smaller ones. So, grab a friend or two and enjoy!
Why is homemade better
- It has half the sugar: In a tall 12 oz cup pumpkin spice latte at Starbucks, there are about 300 calories and 40 grams of sugar, which is like 10 teaspoons of sugar! In my homemade version, there is half the sugar, which is just the cane sugar that can be completely omitted or reduced to your liking. There is also only 200 calories per serving.
- It includes pumpkin: Yes, there’s real pumpkin puree in this recipe, not just syrup that tastes like pumpkin. That makes this latte so much more decadent!
- It’s cheaper: Lattes can be expensive if you have them frequently. So from time to time, it’s nice to be able to whip it up at home at a fraction of the cost to buy it and only 5 minutes to prepare.
Now, of course, any version of a pumpkin spice latte, whether at home or at a coffee shop, should really be more of an occasional indulgence as opposed to your regular cup-of-joe. But I say if you’re treating your taste buds, treat your body as well with good wholesome ingredients.
If you’ve tried this healthy-ish feel good Homemade Pumpkin Spice Latte  recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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This post was first created on November 2, 2017 and has been updated to include improved new step-by-step images.
This Homemade Pumpkin Spice Latte is a copycat of the Starbucks popular drink but with less calories, fat and sugar - made in a blender in under 5 minutes!
- 2 Tbsp pumpkin purée
- 1/2 tsp pumpkin pie spice plus more for serving
- 1 1/2 Tbsp cane sugar
- 1 Tbsp vanilla extract
- 2 cups milk
- 1/2 cup strong coffee or espresso
- Whipped cream for serving
- Using a high speed blender with a "soup" or "heating" option, add the ingredients in order of appearance: pumpkin purée, pumpkin pie spice, black pepper (to taste if desired), cane sugar, vanilla extract and milk. Blend until smooth and consistent. Then pour the hot coffee into the blender and blend again until it's all mixed together - about 2 minutes all together.
Pour the latte into two - three cups and garnish with whipped cream and pumpkin spice, if desired.
Recipe Video
Recipe: This recipe was adapted from The Kitchn.
Storage:Â Store any leftovers in an airtight mason jar. It will last about 24-48 hours in the fridge.Â
Substitutes: For best results, follow the recipe as is. However you can use any kind of milk you'd like. You can also substitute pumpkin pie filling for the pumpkin puree and the pumpkin spice.
Equipment: I love making warm lattes in my Vitamix. It has a "soup" button so it does all the work for me until the ingredients are well blended and hot.
