Slow Cooker Homemade Pumpkin Spice Lattes
93 Comments Oct 12, 2023
Updated Jul 09, 2024
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Do you want to make the perfect homemade pumpkin spice latte? This recipe is so easy and tastes just like the ones from Starbucks. It’s made in the slow cooker, which means you can make a large batch for a party.
This year Starbucks has a pumpkin cream cold brew which you must try! Though for a chilly fall day, I love a warm latte. Want a non-coffee pumpkin drink? Try my Slow Cooker Pumpkin Hot Chocolate, Fireball Apple Cider, or try my Gingerbread Lattes recipe.
Why this recipe works
These slow cooker pumpkin spice lattes would be fun for after trick-or-treating or for a fall brunch. This is even great on those snowy days when the kids are playing. Make them hot chocolate and make yourself a treat too. Note- I don’t like my coffee overly sweet, so add the sugar to your taste.
I start with strongly 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,
Recipe Ingredients
- Freshly brewed strong coffee – I like Starbucks Pike Place, though you can use your favorite blend. You’ll want to brew your coffee very strong. Also, you want to measure out 7 cups with a measuring cup, do not rely on the lines on the coffee carafe; they are not accurate. Making homemade coffee is more accessible for home cooks than espresso shots.
- Canned Pumpkin puree- You want to ensure it is pumpkin puree and not pumpkin pie filling; here is my slow cooker pumpkin recipe.
- Heavy cream– You can also use light cream (whipping cream) or half and half. You can use almond milk, oat milk, or coconut milk if you desire.
- Flavorings -You want to add the flavorings to get that pumpkin spice flavor, like vanilla, ground nutmeg, and ground cinnamon. You can use pumpkin pie spice instead of cinnamon and nutmeg if preferred.
- Sugar– I add just a touch of sugar (brown and white) for you won’t be able to taste the spices if it’s too sweet.
- Whipped cream for serving – canned or homemade whipped cream.
- Additional nutmeg – for topping, this will make the lattes look pretty, and it tastes great.
- Candies – Serve the lattes with plenty of fall candies so guests can top their drink with them.
Step by Step Directions
Step one -Add the coffee, canned pumpkin puree, heavy cream, spices, sugar, and vanilla to a 4-quart or larger slow cooker. Stir.
Step two – Cover and cook on high for 45 minutes to an hour. Ladle into mugs, top with whipped cream, and sprinkle with nutmeg. Switch the slow cooker to warm for the duration of your party, and stir occasionally.
Recipe FAQs
Place the extra homemade pumpkin spice latte in the refrigerator. It will last for about five days in the fridge.
The easiest way to reheat the pumpkin spice coffee is the microwave. You can also reheat it on the stove in a saucepan.
You can make this an iced pumpkin spice latte. Once you have completed the recipe, let it cool. Once it is cooled, you can make it into iced coffee. This is even better than the coffee shop version!
Suppose you do not have all of the seasonings on hand. Use about one teaspoon of pumpkin pie spice seasoning instead.
You can add 1-2 ounces of coffee liquor such as Kahlua or whipped cream vodka to your own personal mug for a boozy kick.
You can use decaf coffee in this recipe; alternately, you can make a pumpkin spice hot chocolate recipe instead.
Chocolate – Add a heavy drizzle of chocolate over the whipped cream.
Caramel – Add a drizzle of caramel to your whipped cream.
Cardamom – Add a 1/4 teaspoon of cardamom for extra fall flavor.
You can use brown sugar, honey, maple syrup, or a sugar substitute. Add a little at a time and taste to your liking.
More pumpkin recipes:
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Slow Cooker Pumpkin Spice Lattes
How to Video
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 ½ cups heavy cream, or half and half
- ½ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- 1 tsp. vanilla extract
- ¼ cup white sugar
- ¼ cup brown sugar, (can use all white sugar if you are out of brown sugar)
Optional for serving
- aerosol whipped cream, or homemade if your feeling ambitious
- nutmeg for garnish
Instructions
- To your slow cooker, add the coffee, pumpkin, heavy cream, 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.
Sarah’s Notes
- Chocolate – Add a heavy drizzle of chocolate over the whipped cream.
- Caramel – Add a drizzle of caramel to your whipped cream.
- Cardamom – Add a 1/4 teaspoon of cardamom for extra fall flavor.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you use almond milk instead of heavy cream?
I think that would work great!
Way better than Starbucks.
If serving this at a party, could you set the crockpot to warm or would it taste bad if not served after an hour?
It does fine, you can put it on warm.
I use Duncan donuts medium blend. Would you be able to tell me how to make 7 cups of strong coffee with it?
Hi, I’d google how to make a perfect cup of coffee and remember the measuring lines on the coffee pot are not accurate, I always brew extra, then measure.
Am I the only one who found it too thick? The flavour is great though!