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Home » Beverages » Slow Cooker Pumpkin Spice Lattes

Slow Cooker Pumpkin Spice Lattes

by Sarah Olson on August 29, 2019 | Updated April 7, 2021 80 Comments

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collage of pumpkin spice latte images for pinterest

These homemade Slow Cooker Pumpkin Spice Lattes are just perfect for a fall get-together, and couldn’t get any easier.

This year Starbucks has a pumpkin cream cold brew which you must try! Though for a cold fall day I love a warm latte. Want a non-coffee pumpkin drink? Try my Slow Cooker Pumpkin Hot Chocolate.

3 pumpkin mugs full of pumpkin spice lattes with slow cooker in the background.

I start with freshly brewed coffee because I know most of us don’t have an espresso machine. I stir in half and half, canned pumpkin, spices, vanilla extract and sugar. And top with whipped cream.

These slow cooker pumpkin spice lattes would be fun for after trick-or-treating, or for a fall brunch. Note- I don’t like my coffee overly sweet, so add the sugar to your taste.

slow cooker half full of pumpkin spice latte mixture.

How to make pumpkin spice lattes in the slow cooker:

You will need:

  • Freshly brewed strong coffee – I like Starbucks Pike Place
  • Pumpkin puree
  • Half and half (or heavy cream)
  • Nutmeg
  • Cinnamon
  • Vanilla extract
  • Sugar
  • Whipped cream for serving, canned or homemade
  • Additional nutmeg for serving
3 pumpkin shaped mugs full of pumpkin lattes with whipped cream and a sprinkle of nutmeg.

Instructions:

  • Add the coffee, pumpkin, half and half, spices, sugar and vanilla to 5-quart or larger slow cooker. Stir.
  • Cover and cook on high for 45 minutes to an hour.
  • Ladle into mugs, top with whipped cream and sprinkle with nutmeg.

Can I refrigerate and re-heat?

Yes! Place extra latte mixture in the fridge and reheat in microwave.

I love me some pumpkin. See the other pumpkin recipes on the blog:

  • Slow Cooker Pumpkin Spice Hot Chocolate
  • Slow Cooker Pumpkin Spoon Cake
  • Slow Cooker Pumpkin Butter
  • Slow Cooker Pumpkin Applesauce
  • Slow Cooker Crustless Pumpkin Pie

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3 pumpkin shaped mugs with whipped cream on top.

Slow Cooker Pumpkin Spice Lattes

4.95 from 20 votes
Pumpkin Spice Lattes for a crowd and easily made in the slow cooker
Print Pin Rate
Course: Drinks
Cuisine: American
Keyword: pumpkin spice lattes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 125kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 7 cups hot brewed coffee measure it after it is brewed, don't trust the measurements on the carafe- I use Starbucks Pike Place Roast
  • 1 cup canned 100% pumpkin puree (labeled 100% pumpkin puree not pumpkin pie mix)
  • 1 1/2 cups half and half or heavy cream
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 7 Tbsp. white sugar
  • aerosol whipped cream or homemade if your feeling ambitious
  • nutmeg for garnish
US Customary – Metric

Instructions:

  • In a 5 quart or larger slow cooker, add the coffee, pumpkin, half and half, nutmeg, cinnamon, vanilla and sugar. Stir.
  • Cover and cook on HIGH for 45min- 1 hour, or until hot.
  • Stir, and serve topped with whipped cream and nutmeg.

How to Video:

Nutrition:

Calories: 125kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 25mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4927IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beverages, Pumpkin Tagged With: coffee, Crock pot, fall, nutmeg, pumpkin, slow cooker

    Comments

    1. Jade says

      October 17, 2020 at 5:28 am

      Is there a sugar substitute option?

      Reply
    2. Aaron says

      October 16, 2020 at 8:10 pm

      How much espresso would you use if you were to make it with espresso?

      Reply
      • Sarah Olson says

        October 16, 2020 at 9:05 pm

        Sorry, I can’t say without testing. You could add the milk and other ingredients then add a few shots at a time to test it.

        Reply
    3. Kourtney says

      October 12, 2020 at 7:12 pm

      Is there a substitute for heavy cream? I’m on a non dairy diet.

      Reply
      • Sarah Olson says

        October 12, 2020 at 7:39 pm

        Maybe a non dairy half and half?

        Reply
    4. Maria says

      September 22, 2020 at 8:07 am

      WHERE did you get the mugs? ☺️

      Reply
      • Sarah Olson says

        September 22, 2020 at 9:03 am

        Pottery barn! 🙂

        Reply
        • Susan says

          November 26, 2020 at 6:39 am

          5 stars
          Love love love the mugs!!!

          Reply
      • Lori says

        February 9, 2021 at 12:45 pm

        Hi maria,i found my pumpkin mugs on amazon

        Reply
    5. Shelci says

      September 13, 2020 at 5:23 pm

      I think the amounts of nutmeg and cinnamon need to flip flop…too much nutmeg and not enough cinnamon. The nutmeg is too strong.

      Reply
    6. Ariel says

      November 27, 2019 at 8:25 am

      4 stars
      Has anyone had problems with it turning into a nasty pumpkin froth after it’s sat in a mug for a bit?

      The first time, I had no problem with this. The second and third times it did the nasty pumpkin froth.

      What did I do wrong the last two times!?

      Reply
    7. Josh says

      October 5, 2019 at 7:58 am

      If I wanted to double this, would I double every ingredient or just certain ones like the coffee?

      Reply
      • Sarah Olson says

        October 5, 2019 at 8:10 am

        I would double everything myself

        Reply
    8. Pike Place Native says

      September 22, 2019 at 4:13 pm

      Sounds really good, but please, please, PLEASE remove the ‘s’…there is NO ‘s’ in Pike Place!
      (Sorry, pet peeve…like fingernails down a chalkboard!)

      Reply
      • Sarah Olson says

        September 22, 2019 at 6:01 pm

        Thank you!!! I will fix that. Something I apparently never noticed. No offense is taken!

        Reply
    9. Becky says

      September 21, 2019 at 7:15 pm

      Please explain, again, how you would make this and store in the fridge. I read a post about it but it didn’t include the pumpkin. I suppose I could half the recipe, too!

      Reply
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