Yes, it’s that time of year again for pumpkin everything. 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.
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
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.
How to make pumpkin spice lattes in the slow cooker:
You will need:
- Freshly brewed strong coffee – I like Starbucks Pike’s 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
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.
Equipment
- 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's Place Roast
- 1 cup canned 100% pumpkin puree (labeled 100% pumpkin puree not pumpkin pie mix)
- 1½ cups half and half or heavy cream
- ½ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- 1 tsp. vanilla extract
- 7 Tbsp. white sugar
- aerosol whipped cream or homemade if your feeling ambitious
- nutmeg for garnish
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.
Video
Nutrition
First published: 09/22/2014
Update 8/29/2019
Anyone ever tried making this with fireball cinnamon whiskey? Alcohol is necessary to tolerate my family gatherings :p any tips on how much to use?
Hi Dorothy! LOL I would serve it on the side, pour a bit (or a lot) in your cup before adding the latte.
Where did you get those cute pumpkin mugs?
pottery barn!
Made it!
It was delicious. Also made 2 batches. I froze the first in ice cube trays and just chilled the second
Blended them together. Homemade deliciousness, pumpkin spiced Frappuccinos!!!
Love the pumpkin mugs!!!!
Love the pumpkin mugs! Do you remember where you found them
Pottery barn!
Btw….(just between “us”) hopefully Starbucks isnt listening….you hit the nail on the head with this one! Only instead of heavy cream…Starbucks uses light condensed milk & pumpkin puree plus spices. 😉
I made it for my church and it was a huge hit! The only thing was that I prefer to use a bit more cinnamon and a whole pint of half and half to tame it down a bit. It was delicious! Wonderful recipe!!
I love the half and half idea.
Could you use skim milk to make it like a “skinny” or fat free latte?
You could Emily, it would taste different for sure. Maybe add a little fat free half and half to make it less watery?
Has anyone tried this with full fat coconut milk?
Did you try it? Love coconut milk!
Thank you for sharing this recipe! I’m going to be making this for a Favorite things party! 🙂
Wow, this recipe is delicious! Easy to make – you don’t need the whipped cream.
Can you store this in the fridge and reheat through out the week? I’m not sure how to make it daily. Lol.
Hi Brittany! I’ve heard of people doing that with this recipe. Though my tip for having something similar to this daily is to add half and half, and sugar to you cup of coffee, then sprinkle cinnamon and nutmeg in. It’s really good!
This sounds amazing but I’d love to know where you got those adorable mugs!
Pottery barn!
I’m definitely trying this, and I’m definitely trying this with fireball as well. but Sarah you didn’t say what size can of pumpkin purée you use as well as regular or ready made (pre spiced) in the can. Just wondering. I like to follow recipes to a tee, then altering for my own.
It’s 1 cup from a small can, not pre spiced.
For those who have made this, did you prefer half and half or heavy cream. Thanks.
Can you make it on the stove? Thanks!
Yes! Only takes a few minutes to heat. I’d try not to boil it.