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 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.
Slow Cooker Pumpkin Spice Lattes
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
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:
First published: 09/22/2014
Update 8/29/2019
WHERE did you get the mugs? ☺️
Pottery barn! 🙂
I think the amounts of nutmeg and cinnamon need to flip flop…too much nutmeg and not enough cinnamon. The nutmeg is too strong.
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!?
If I wanted to double this, would I double every ingredient or just certain ones like the coffee?
I would double everything myself
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!)
Thank you!!! I will fix that. Something I apparently never noticed. No offense is taken!
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!