Pumpkin Spice Latte {Starbucks Copycat} is a shot of espresso with steamed milk and pumpkin spice syrup, topped with whipped cream and pumpkin pie spice. If this drink sounds good to you, be sure to try my Pumpkin Spice Latte Cupcakes.

Pumpkin Spice Latte {Starbucks Copycat}

Since 2003, the Pumpkin Spice Latte has become an iconic drink that screams, and tastes, fall! In fact, it is so popular, it actually goes by its acronym of PSL. But, I really don’t have time (or want) to wait in line at Starbucks to get my fix of the popular latte. So, this Starbucks Copycat of a Pumpkin Spice Latte is now at your fingertips to make at home!

Adding Whipped Cream to Pumpkin Spice Latte

Pumpkin Spice Latte Ingredients

There are two parts to this recipe–the pumpkin spice syrup and the latte. You will have a little syrup leftover to use (I will give you some ideas on how else to use it below); the latte recipe is for one drink.

Pumpkin Puree: Be sure to use pumpkin puree, which is 100% pumpkin, rather than pumpkin pie filling.

Pumpkin Pie Spice: Pumpkin pie spice (also known as pumpkin spice) is used in the syrup and used to sprinkle on the top of the latte.

Espresso: Espresso is a concentrated form of coffee. It’s made with finely-ground coffee beans and an espresso machine that blasts boiling water through the ground coffee. It is served in shots (about 1 ounce per shot).

Espresso can be made with any kind of coffee, from light roast to dark roast. You can also buy espresso ground coffee and even espresso K-cups you can make in a Keurig coffee maker. If using regular coffee in this drink, the coffee flavor will be less intense.

Milk: I prefer whole milk for the best flavor and froth, but you could use any milk you have on hand.

Whipped Topping: Just like you can make your own homemade pumpkin pie spice, you can also make your own whipped topping to add to your latte.

Process Steps for How to Make a Pumpkin Spice Latte

How to Make Pumpkin Spice Syrup

The first thing you will want to make is the pumpkin spice syrup. This can be made ahead of time and stored in the refrigerator in a sealed container for up to two weeks. And, as I stated above, you will have about 1/4 cup extra after making one latte.

To make the syrup, first, in a medium saucepan over high heat, add the sugar, water, pumpkin puree, and pumpkin pie spice. Bring the mixture to a boil. Then, reduce the heat to medium-low and simmer until the mixture is reduced by half. Strain the mixture into a container that has a tight-fitting lid. Again, you can store the syrup in the refrigerator for up to 2 weeks.

Stirring Pumpkin Spice Latte

How to Make a Pumpkin Spice Latte

Once the pumpkin spice syrup is made, it’s easy to mix together a pumpkin spice latte. To make the drink, get out your favorite large mug and add 1/2 cup of syrup. (You will have about 1/4 cup of syrup leftover.) Then, add the shot of espresso and warmed frothed milk. Stir to combine and top with whipped topping (optional) and pumpkin pie spice. Enjoy!

How to Froth Milk without a Frother

You don’t need a milk frother to froth your milk.  To warm and froth the milk, pour it into a microwave-safe jar, filling up the jar about a third of the way. Tighten a lid securely on the jar and shake the jar for up to a minute. Really give it a good shake until the milk is really frothy.

Remove the lid and heat the milk in the microwave (uncovered) for 30 seconds. If the milk is not warm enough, continue to heat it up, watching carefully so the milk doesn’t overflow.

Pumpkin Spice Latte

How Else Can I Use Pumpkin Spice Syrup?

If you aren’t planning to use the pumpkin spice syrup just for lattes, there are other ways you can enjoy it. Again, the syrup will last up to two weeks in the refrigerator in a sealed container.

Looking for More Homemade Drink Recipes?

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5 from 1 vote

Pumpkin Spice Latte {Starbucks Copycat}

Prep Time 20 mins
Total Time 20 mins
Pumpkin Spice Latte {Starbucks Copycat} is a shot of espresso with steamed milk and pumpkin spice syrup, topped with whipped cream and pumpkin pie spice.


Pumpkin Spice Syrup

  • ¾ cup (150g) granulated sugar
  • 1 cup (237g) water
  • ½ cup (122g) pumpkin puree
  • 3 teaspoons pumpkin pie spice


  • ½ cup pumpkin spice syrup
  • 1 shot (1 ounce) espresso
  • 1 cup (245g) milk, warmed and frothed
  • whipped cream, for topping
  • pumpkin pie spice, for topping



  • In a medium saucepan over high heat add the sugar, water, pumpkin puree, and pumpkin pie spice.
  • Bring the mixture to a boil. Reduce heat to medium-low and simmer until reduced by half (15-20 minutes).
  • Strain mixture into a container with a tight-fitting lid. (The syrup can be stored in the refrigerator for up to weeks.)


  • In a large coffee mug, add pumpkin spice syrup, espresso, and frothed milk.
  • Top with whipped cream and a pinch of pumpkin pie spice. Best served warm.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This was delicious! I cannot compare it to the Starbucks version because I have never had it, but I loved this version. The best part is that you can adjust the sweetness to your own taste. I don’t like things overly sweet, so I adjusted it for myself. The tip for frothing the milk was fantastic! Thank you.

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