Copycat Starbucks Pumpkin Spice Latte Recipe and Video

Starbucks Pumpkin Spice Latte is one of my favorite Starbuck’s creations. This coffee drink tastes like a pumpkin pie in a cup. The only problem with this treat is that it is seasonal. Meaning if it doesn’t fall your chances of getting one of these drinks is pretty slim.

homemade Starbucks pumpkin spice latter in a glass coffee mug

This drink has been somewhat elusive for me; I knew it had multiple components in this recipe. It was when I had this drink prepared for me at Whole Foods it dawned on me what I was doing it wrong.

The real trick is trying to make a pumpkin-flavored syrup and then work on the coffee portion of the drink. What did it for me at Whole Foods, other than having a completely open coffee bar, I found myself staring at the pumpkin syrup.

For the longest, I was wondering how you get pumpkin into the drink without it turning into a weird texture.

How to Make Pumpkin Syrup with Real Pumpkin

So I begin this drink with a pumpkin spice flavored syrup. I recently posted a recipe for a simple syrup on youtube, but this syrup has more flavor.

This was accomplished by first flavoring the water of the simple syrup by infusing the flavors of nutmeg, ginger, and cinnamon first and then adding sugar and pumpkin.


Here’s a list of what you need:

  • Water
  • Ground nutmeg
  • Cinnamon sticks or ground cinnamon
  • Fresh or ground ginger
  • Sugar
  • Canned pumpkin
  • Espresso or strong coffee
  • Milk
  • Whipped cream
Ingredients for the Starbucks Pumpkin Spice Latte.

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How to Make Starbucks Pumpkin Spice Latte

  1. Combine nutmeg, cinnamon, ginger, and water in a medium-sized saucepan.
  2. Bring to a boil then turn down the heat to simmer for 20 minutes.
  3. Strain out spices by pouring the water through a coffee filter.
  4. Place spice-flavored water back into the pan.
  5. Add sugar and pumpkin mix well.
  6. Simmer for 10 minutes.
  7. Prepare espresso or strong coffee.
  8. Pour a couple of tablespoons of pumpkin syrup into a coffee cup then add coffee.
  9. Gently pour frothed milk over the coffee and stir.
  10. Top with whipped cream and a dash of ground nutmeg.

Espresso Tips

If you don’t have an espresso maker you may want to consider using instant espresso. Espresso is slightly different than coffee as the water is steamed through the coffee, so it is a little stronger than traditional drip coffee.

A brand of instant espresso that I like is Medaglia D’Oro Instant Espresso Coffee, 2 Oz.

You may also want to consider using a tool that Italians use to make espresso at home. The Bialetti Mocha pot is how Italians have been making espresso at home.

These coffee pots are less than 30 dollars and make real Italian espresso. Bialetti Moka Express 3 Cup Espresso Maker 06799 is a great way to make espresso at home.

How to Froth Milk for a Latte

You can easily froth warm milk in a jar with a lid on it, in a mixer, or in a blender. If you don’t have any of those you can froth your milk with a whisk.

I would suggest that you use whatever milk you enjoy the most. You can use half and half, whole milk, 2%, or even skim milk. I heated up my milk for about 1 minute in the microwave before I frothed it.

homemade Starbucks pumpkin spice latte and cinnamon sticks

Love Starbucks? Try these copycat recipes!

Favorite Pumpkin Recipes

Be sure to check out more of my easy drink recipes and the best copycat Starbucks recipes here on!

homemade Starbucks pumpkin spice latter in a glass coffee mug

Starbucks Pumpkin Spice Latte

You have got to try this amazing Starbucks Pumpkin Spice Latte, you can enjoy this any time of year. 
4.88 from 16 votes
Print Pin Rate Add to Collection
Course: Drinks
Cuisine: American
Keyword: Coffee Recipes, Pumpkin Spice Latte, Starbucks Recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1
Calories: 263kcal


Pumpkin Syrup

  • 2 1/2 cups water
  • 1 tablespoon ground nutmeg
  • 3 cinnamon sticks or 1 1/2 tablespoons ground cinnamon
  • 1/2 inch fresh ginger or 1/2 teaspoon ground ginger
  • 1 cup sugar
  • 3 tablespoons canned pumpkin

Pumpkin Latte Ingredients

  • 4 ounces espresso
  • 4 ounces milk warmed and frothed
  • 3 tablespoons pumpkin syrup
  • 2 tablespoons whipped cream


Pumpkin Syrup Instructions

  • Combine spices and water in a medium-sized saucepan. Bring water to a boil, and then turn down the water with spices to simmer. Allow the spiced water to simmer for 20 minutes.
  • Strain out spices by pouring the water through a coffee filter. You want the seasoned water to be free of spices.
  • Place spice-flavored water back into the pan and add sugar and pumpkin mix well. Simmer this for another 10 minutes.
  • This will yield about 1 pint of pumpkin spice syrup. Store in an airtight container in the refrigerator.

Pumpkin Spice Latte Instructions

  • Prepare 4 ounces of espresso or strong coffee.
  • In a coffee cup, place 2 to 3 tablespoons of pumpkin syrup then add coffee.
  • Gently pour the frothed milk over the coffee and stir gently.
  • If desired, top with whipped cream and a dash of ground nutmeg.



Bialetti Moka Express
Electric Milk Frother


Calories: 263kcal | Carbohydrates: 52g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 317mg | Sugar: 50g | Vitamin A: 245IU | Calcium: 128mg | Iron: 2.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Scott

    I tried and followed your wonderful instructions. .but I could not get it to strain. I completed the recipe but I am afraid of how it will taste. The house smells great..but not real sure I wanna put what I ended up with in my coffee. I used ground cinnamon and nutmeg!! I love the pumpkin spice flavor…I maybe doomed to paying for it#!

  2. Maxine Tuesday

    Maybe I missed it, but how much milk? And could I use the same recipe for frappe or frappaccino? Not hot, of course.

  3. olramkam

    I made this following your directions and it tastes grrrreat! The syrup/sauce is brown, not an artificially died orange like Starbucks. The taste is fresh and natural. I am impressed! Thank you for sharing this recipe. For me, next time I will add less sugar or none so that I can sweeten to taste and my guests can too. Thanks again!

  4. Kim Beaulieu

    This looks amazing, I know so many people just love their Starbucks but their prices are so high. This is a great option to make it at home.

  5. Val Catwalker

    This is a fantastic recipe. I’ve made several batches and prefer using sugar in the raw to organic as it gives the syrup a richer, darker color. I was one who had problems with a paper filter but I had a gold cone filter from an old coffee brewer I no longer used and it worked perfectly and fast for straining my syrup.

    Thank you for going to the trouble (I know you enjoyed it) to replicate a coffee syrup I enjoy so much, in a latte or cappuccino.

    • Stephanie

      Thanks for the comments on this. I appreciate it. I am glad to hear the gold filter worked out better for you. I know my syrup is a little on the chunkier side.

  6. Cindy Besher

    Going to try this recipe for when I don’t have any syrup on hand. I usually buy
    Torani Syrups…since they have sugar free varieties too. They syrups taste very similar to Starbucks. here’s a link if you want to try the syrup.

  7. Pangurban

    This is a good recipe. Be patient when straining through the coffee filter. Use a large coffee filter, I used a rubber-band to hold it over a bowl to strain. The bigger surface area you have, the faster it strains. It may not look like there is a large amount after straining it, once you add the pumpkin and sugar it does make a pint. It’s much less expensive than going to Starbucks.

    • stephaniemanley

      Thanks. I think that Starbucks is great, and a wonderful treat. But if you want to enjoy them more often, you need a raise, or make it yourself.

    • stephaniemanley

      Well thank you for sharing your personal opinion of Starbucks. I’ll most likely leave the recipe up for everyone else. I wonder how you found this recipe if you dislike Starbucks so much.

  8. Betsy

    This is a really good recipe. I had trouble straining the spices, so squeezed everything through a very clean cloth. I am vegan and I love that this is vegan. It was delicious with almond milk. Thanks for the delicious start to fall. I’m going to make this as gifts for friends!

    • stephaniemanley

      Just be patient with this, it will work. You could strain it less diligently if you don’t mind your coffee a little chunky 😉

  9. dmswan

    I’m on my third batch of this since finding it a few months ago. I have never had any difficulty making it at all. You need to be patient when straining it with coffee filters. It takes a bit of time. I dont’ worry about getting every single bit of the spices out because it doesn’t bother me to have a little in my coffee. I think it tastes good! As far as it looking like sludge….it’s supposed to. We joke at how gross it looks in the mason jar which is how I store it in the fridge. But oh does it smell an taste delicious! Thanks for the recipe!!

  10. sussanna

    Hi guys, If you use a pumpkin spiced tea (you can find it in a bunch of grocery stores) instead of the syrup and spices it tastes great with little effort. Just make coffee like you would normally, or a bit stronger if you’d like the coffee flavor to stand out a bit more, then add the tea bag to the coffee, let it seep and add sugar to taste. It takes about three minutes longer (because of the seeping) than a normal cup of coffee and you don’t have all the hassle of simmering the spices or straining them.

    It also tastes great with just milk and the tea (no coffee added).

    Note: with tea and coffee there’s added caffine..

  11. Shannon

    Thanks for this recipe. I could not strain the spices with the filters.I had to use the ground cinnamon and it basically looked like sludge. It was not fun, but I did end up making the syrup albeit 8 ozs. Any suggestions? The drink was just overall okay. I thought it would taste like pumpkin pie but it was very bland. Where do you think I went wrong? I was looking forward to trying this at Thanksgiving.

    • Stephanie

      It sounds like a couple of things went on here. One, you really need to strain the spices. Just curious did you use all of the spices, but you couldn’t strain out only the cinnamon? I used very fresh spices when I developed the recipe, this may have made a difference, you control the amount of flavor that you add by how much syrup you put in the recipe. I sorry this try didn’t work out well for you.

    • Fathom

      When cinnamon gets wet it turns into a sludge, I have the same problem when I make my chai tea from scratch. Now that I think about it, thats probably why she used cinnamon sticks lol

  12. Sweeta

    Great demonstration……..very informative I will make this for Thanksgiving it is my daughter’s favorite drink at Starbucks!

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