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Copycat Starbucks Pumpkin Spice Latte

Copycat Starbucks pumpkin spice latte with a spiced pumpkin milk base, steamed until fragrant, then foamed for a creamy top. Rich espresso is finished with vanilla and layered with frothed pumpkin milk for a classic coffee-shop texture.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

espresso
  • 2 shots espresso (or 1/2 cup strong brewed coffee) Use 2 shots for espresso-style strength or swap to 1/2 cup strong brewed coffee.
pumpkin spiced milk
  • 1 cup milk
  • 1 tbsp pumpkin puree Total 2 tbsp pumpkin puree.
  • 1 tbsp brown sugar Total 2 tbsp brown sugar.
  • 1 tsp pumpkin pie spice Total 1/2 tsp pumpkin pie spice.
  • 1 tsp vanilla extract Total 1/2 tsp vanilla extract.
topping
  • 1 Whipped cream, for topping
  • 1 Ground cinnamon, for dusting

Equipment

  • 1 small saucepan

Method
 

Make the pumpkin spiced milk
  1. Whisk the milk, pumpkin puree, brown sugar, and pumpkin pie spice in a small saucepan over medium heat until evenly combined. Keep whisking until the mixture is smooth with no visible sugar lumps.
  2. Heat the mixture for 6 to 8 minutes, whisking frequently, until steaming. Froth the milk by using a milk frother or whisking vigorously until you see foam on top.
Assemble the latte
  1. Stir the vanilla extract into the espresso until the flavor is fully incorporated. Aim for a quick, steady stir so the espresso stays hot.
  2. Pour the frothed pumpkin milk over the espresso in the serving cup. Start with a steady pour so the foam layer stays creamy on top.
  3. Top with whipped cream and finish with a dusting of ground cinnamon. Add cinnamon lightly so it looks speckled, not clumped.

Notes

Pro tip: For a smoother latte, strain the pumpkin milk mixture after heating to remove any pumpkin pulp. Store any leftover pumpkin milk in the fridge for up to 3 days and reheat gently, then re-froth before serving; freeze only the pumpkin milk (up to 2 months) and whisk well when reheating. For a lighter option, use unsweetened milk (or a lower-sugar milk alternative) and reduce brown sugar to 1 tbsp.