This homemade pumpkin spice latte is made with real pumpkin, actual spices, and none of the weird preservatives or high-fructose corn syrup. It’s quick, easy, and tastes just like the original—if not better.
The pumpkin sauce can be stored in an airtight container in the refrigerator for up to 5-7 days. For a dairy-free version, use oat milk or full-fat canned coconut milk. For an iced version, let the sauce cool slightly, then pour over ice with coffee. For extra spice, add 1/4 teaspoon ginger and a pinch of cayenne.
Keywords: pumpkin spice latte, copycat starbucks, homemade latte, fall drink, pumpkin coffee