Pumpkin Spice Latte with Whipped Cream

Introduction

The Pumpkin Spice Latte (PSL) has become an iconic fall beverage, loved for its warm, cozy flavors that perfectly capture the spirit of autumn. This homemade version blends real pumpkin puree, aromatic pumpkin pie spice, and robust coffee, all topped with a luxurious swirl of whipped cream. Unlike the store-bought version, this recipe allows you to control the sweetness and adjust the flavors to your liking while using natural, wholesome ingredients.

This creamy, spiced latte isn’t just a drink—it’s an experience. From the aroma of cinnamon and nutmeg to the smooth finish of vanilla-kissed whipped cream, every sip feels like wrapping yourself in a soft blanket on a crisp fall day.

Why I Love This Recipe

I love this recipe because it takes a coffeehouse classic and makes it accessible at home, saving both money and a trip outside. The pumpkin puree adds authenticity (not just artificial flavoring), while the spice mix brings comfort in every sip. It’s both indulgent and customizable—I can make it extra creamy, strong, or lightly sweetened depending on my mood.

Plus, the act of making it at home fills the kitchen with the nostalgic aroma of fall spices, which is just as enjoyable as drinking the latte itself.

Why This Is a Must-Try Dish

• Homemade & customizable: Control sweetness, spice level, and milk choice.
• Authentic pumpkin flavor: Made with real pumpkin puree, not just syrups.
• Cozy fall vibes in a cup: The ultimate seasonal comfort drink.
• Budget-friendly: A fraction of the cost of coffee shop lattes.
• Festive & impressive: Perfect for holiday brunches or cozy evenings in.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 5 minutes
• Total Time: 15 minutes

Servings and Nutrition

• Servings: 2 cups
• Calories per serving: ~250 kcal (with whipped cream)
• Course: Beverage
• Cuisine: American

Ingredients

For the Latte:

• 2 cups milk (whole, 2%, or non-dairy alternative like oat or almond milk)
• 2 tbsp pumpkin puree (not pumpkin pie filling)
• 1–2 tbsp sugar (or maple syrup/brown sugar, to taste)
• 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee or 2 shots espresso

For the Whipped Cream Topping:

• 1/2 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1/4 tsp vanilla extract

Optional Garnish:

• Extra pumpkin pie spice or cinnamon sprinkle

Cooking Directions

1. Make the Pumpkin Milk Base: In a saucepan over medium heat, whisk together milk, pumpkin puree, sugar, and pumpkin pie spice. Heat until hot but not boiling.
2. Add Vanilla: Remove from heat, stir in vanilla extract.
3. Blend for Froth (Optional): Use a milk frother, immersion blender, or whisk vigorously to make it foamy.
4. Add Coffee: Pour hot coffee or espresso into mugs. Divide the pumpkin milk mixture evenly into each cup.
5. Make Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble: Top lattes generously with whipped cream and sprinkle with extra pumpkin pie spice.

Step-by-Step Preparation Method

1. Brew coffee or prepare espresso.
2. Heat milk, pumpkin puree, sugar, and pumpkin pie spice in a small saucepan, stirring constantly.
3. Once hot, remove from heat and stir in vanilla extract.
4. Froth the pumpkin milk mixture if desired for a café-style texture.
5. Divide hot coffee into two mugs.
6. Pour pumpkin milk mixture over the coffee.
7. Whip cream with sugar and vanilla until soft peaks form.
8. Top each latte with whipped cream.
9. Sprinkle extra spice for garnish.

How to Serve

• Serve hot in large mugs for a cozy feel.
• Add a cinnamon stick as a stirrer for presentation.
• Pair with pumpkin muffins, biscotti, or spiced cookies for a complete fall treat.

Recipe Tips

1. For extra indulgence, use half-and-half instead of milk.
2. Maple syrup adds a richer, more autumnal sweetness than white sugar.
3. For dairy-free: use almond, oat, or coconut milk with coconut whipped cream.
4. Brew coffee extra strong so it doesn’t get overpowered by the milk.
5. Double the recipe for entertaining—it’s a great crowd-pleaser.

Variations

• Iced Pumpkin Spice Latte: Chill the pumpkin milk mixture, pour over iced coffee, and top with whipped cream.
• Pumpkin Mocha Latte: Add 1 tbsp cocoa powder to the milk mixture.
• Spiked PSL: Stir in a splash of Baileys, Kahlúa, or spiced rum for an adult version.
• Sugar-Free Version: Use stevia or monk fruit sweetener.
• Vegan Version: Use oat milk and coconut cream for the whipped topping.

Freezing and Storage

• Storage: Store leftover pumpkin milk mixture (without coffee) in the fridge for up to 3 days. Reheat before use.
• Freezing: Not recommended, as dairy and pumpkin puree may separate.
• Whipped Cream: Can be made ahead and refrigerated up to 24 hours.

Special Equipment Needed

• Saucepan
• Milk frother or immersion blender (optional, for foam)
• Electric mixer or whisk (for whipped cream)
• Coffee maker or espresso machine

FAQs

Q1: Can I use pumpkin pie filling instead of puree?
A1: No, it’s too sweet and already spiced, which will overwhelm the latte.

Q2: Do I need an espresso machine?
A2: No, strong brewed coffee works just as well.

Q3: Can I make this sugar-free?
A3: Yes, use sugar substitutes like stevia, monk fruit, or simply sweeten with unsweetened almond milk.

Q4: How can I make it extra frothy?
A4: Use a milk frother, French press pump, or whisk the hot milk mixture vigorously.

Q5: Is this recipe kid-friendly?
A5: Absolutely! Just skip the coffee for a pumpkin spice steamer version.

Conclusion

Pumpkin Spice Latte with Whipped Cream is more than a drink—it’s a seasonal ritual that makes fall feel complete. Creamy, aromatic, and comforting, this homemade PSL gives you the perfect balance of pumpkin, spice, and coffee warmth at a fraction of the cost of a coffee shop latte. Whether enjoyed on a chilly morning or as an afternoon pick-me-up, this recipe is a must-try for anyone who loves autumn flavors.