It’s National Coffee Day, y’all AND it’s #PumpkinWeek! So naturally I had to share my very favorite copycat fall coffee recipe today.
That’s right, I made a Pumpkin Spice Latte at home with a sauce made with real pumpkin puree. It was absolutely delicious and pretty darn close to the Starbucks version but much cheaper and faster (no drive thru lines!). Scroll down for my recipe and let me know what you think!
I have always been a PSL fan! Now I can make it at home!
Pumpkin Spice Life!
Copycat Pumpkin Spice Latte
- 4 oz strong brewed coffee or 2 shots of espresso
- 5 oz warmed milk frothing optional
- 1 tbsp pumpkin spice sauce recipe below
- whipped cream for topping
- cinnamon for topping
For the pumpkin spice sauce:
- 1/4 cup pumpkin puree
- 3 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1 tbsp vanilla extract
- Brew your coffee or espresso.
- In a small saucepan add all four of the pumpkin sauce ingredients and heat over med low, stirring continuously.
- Stir the sauce until creamy and just about to boil. Remove from heat.
- I warm my milk for 30 seconds in the microwave and then froth it in my frothing jar. You can also heat on low in a saucepan.
- Now it's time to make your latte!
- Add a heaping tbsp of pumpkin sauce to the bottom of a mug. Keep the remaining sauce in the fridge for another few lattes throughout the week!
- Pour brewed hot coffee on top.
- Then add warmed (frothing optional) milk.
- Stir slightly to combine.
- Top with whipped cream and a dash of cinnamon.
In a small saucepan add all four of the pumpkin sauce ingredients and heat over med low, stirring continuously.
One of my favorite things about this drink is that I use real pumpkin.
Starbucks uses a sugary pumpkin syrup and even though I love their PSL, the flavor of real spiced pumpkin can’t be beat!
Stir the sauce until creamy and just about to boil. Remove from heat.
I warm my milk for 30 seconds in the microwave and then froth it in my frothing jar.
You can also heat on low in a saucepan until warmed but be careful not to scald it.
Add a heaping tbsp of pumpkin sauce to the bottom of a mug.
Pour brewed hot coffee on top. I used about 1/2 cup for a small mug.
Then add warmed (frothing optional) milk.
Stir slightly to combine.
Top with whipped cream and a dash of cinnamon.
Serve right away and enjoy!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Copycat Pumpkin Spice Latte from For the Love of Food Blog
Breakfast and Breads
- Overnight Pumpkin Waffles from A Kitchen Hoor’s Adventures
- Pumpkin Butter from Cheese Curd In Paradise
- Pumpkin Chocolate Chip Muffins from Palatable Pastime
- Pumpkin Seed Granola from Eat Move Make
Mains, Salads, and Sides
- Pumpkin Sausage Quesadillas from Our Good Life
- Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings
- Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
- Eggnog Pumpkin Pie from The Spiffy Cookie
- Pumpkin Crepes from Cindy’s Recipes and Writings
- Pumpkin Upside Down Cake from A Little Fish in the Kitchen
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
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