Pumpkin Spice Latte– Easy Starbucks Copycat

This is a no-fuss, cozy copycat of the famous Starbucks Pumpkin Spice Latte — but with real pumpkin and homemade syrup that actually tastes like fall. You make the syrup once, stash it in the fridge, and use it whenever you want that creamy, spiced coffee shop vibe without leaving your kitchen. Works with any milk, too.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins (syrup simmering)
• Flavor: warm, sweet, spiced pumpkin
• Great for: fall mornings, batch prep, avoiding $7 lattes

Why I Like This Recipe

I wasn’t trying to do anything fancy — just wanted a solid PSL at home that didn’t taste like a candle. Tried a few versions, most were too sweet or weirdly thin. This one hits. It’s creamy, actually has pumpkin in it, and the syrup keeps for days. I usually make a batch and freeze some in ice cube trays for lazy days.

Ingredients

For the Pumpkin Syrup:

• 2½ cups water
• 1 tbsp ground nutmeg
• 3 cinnamon sticks (or 1½ tbsp ground)
• ½ inch fresh ginger (or ½ tsp ground)
• 1 cup sugar
• 3 tbsp canned pumpkin

For the Latte:

• 2–3 tbsp of the syrup
• 4 oz espresso (or strong brewed coffee)
• 4 oz milk (any kind)
• 2 tbsp whipped cream
• Dash of ground nutmeg (optional)

How To Make Pumpkin Spice Latte

1. Make the syrup: Boil water. Add nutmeg, cinnamon, and ginger. Simmer for 20 mins.
   Strain out the spices, then add sugar + pumpkin. Stir and simmer for another 10 mins. Let it cool before using. Store in the fridge.
2. Brew the espresso: Or use strong coffee if you don’t have an espresso machine. It all works.
3. Froth your milk: Warm the milk, then froth with whatever tool you’ve got — frother, whisk, or shake in a jar.
4. Build your latte: Add 2–3 tbsp of syrup to a mug. Pour in espresso. Stir. Add warm milk and top with foam.
5. Finish with whipped cream + nutmeg: You can skip it… but why would you?

Tips for Success

• Let the syrup cool completely before storing.
• Use real canned pumpkin — not pumpkin pie filling.
• You can make the syrup ahead and freeze it in cubes. Super handy.
• If you don’t want to froth milk, just warm it. Still good.

Storage and Reheating

• Fridge: Store extra syrup in a sealed jar for up to 5 days.
• Freezer: Freeze in small cubes — lasts for weeks. Great for quick lattes.
• Reheat: Make the espresso fresh. Warm the syrup and milk gently on the stove or microwave. Don’t boil.

Frequently Asked Questions

• Can I use ground spices instead of whole?
  Yes — use ground cinnamon and ginger if that’s what you’ve got. Just strain well so it’s not gritty.
• What kind of pumpkin should I use?
  Go with plain canned pumpkin — not pumpkin pie mix. Big difference.
• Can I use regular brewed coffee instead of espresso?
  Yep. Just make it strong. You want it bold enough to stand up to the syrup and milk.
• Can I make this iced?
  For sure. Just let everything cool first. Pour it all over ice, foam or no foam — up to you.
• Does it taste like Starbucks?
  Honestly, it’s pretty close. But smoother, less sweet, and you can tweak it how you like.

Common Mistakes and How to Dodge Them

• Using too much pumpkin:
  Just 3 tbsp in the whole batch. More than that and it starts tasting weird.
• Not straining the syrup:
  If you use ground spices, strain twice. Nobody wants spice sludge at the bottom.
• Overheating the milk:
  Go warm, not boiling. Otherwise, it tastes off and the froth flattens.
• Skipping the cooling step on syrup:
  Let it cool or it won’t mix well. Plus, hot syrup + cold milk = meh texture.
• Using pumpkin pie filling:
  Don’t. It’s pre-sweetened and spiced. Your latte will taste like chaos.

Nutrition Facts (Per Serving)

• Calories: 263 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 70mg
• Potassium: 230mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 4g

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