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 homemade pumpkin puree 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.
- 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.
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Slow Cooker Pumpkin Spice Lattes
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.
How to Video:
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Theresa says
How do you keep the dairy from “breaking” during a party?
Sarah Olson says
I’ve never had that problem but I’m guessing it could happen. I know for some of my appetizers that are real cheesy, I switch from WARM to OFF occasionally, that would probably do the trick.
Lisa says
7 measured out cups of coffee or 7 coffee -pot 6 oz cups of coffee?
Sarah Olson says
Measured. I will add that!
dawn says
I bet it would be great if not better made with black tea or chia tea
Cassandra says
What could I use instead of coffee? I’m not a big fan of the coffee flavored ones. Thanks!
Misty says
Try Choffey, it’s brewed cocoa.
Brenda P says
No reason you couldn’t use tea. It would be delicious.
Stacy Stelly says
You could use the Harney & Son’s tea in Hot Cinnamon Sunset or Pumpkin Spice flavors. Trust me you will not be disappointed. This recipe is incredible.
Sarah Olson says
I have that tea. I will try, thank you for the tip.
Kelly says
These look and sounds amazing!
xx Kelly
Sparkles and Shoes
Michele @ Flavor Mosaic says
I have to try this recipe. It looks wonderful.
Rachael Yerkes says
I love that there are so many ways to use your slow cooker! And pumpkin is always amazing in fall.
shelby says
Sarah! I am going to make this for Sunday morning this weekend. My boys will be visiting and what a yummy treat for them at breakfast! Love this recipe.
Jen says
I never would have thought of making a drink in the slow cooker like this with pumpkin – what a fabulous idea!
Libby Haynes says
This sounds like International Delite Pumpkin Spice I use it in my Gloria Jean Buttery Toffee coffee that I make in my Keurig coffee maker fast simpler & anytime I want
Sheena @ Hot Eats and Cool Reads says
This looks so delicious! I love that it’s made in the slow cooker. How easy to make it for a crowd!
Grandma Kc says
That would be really nice for brunch or something a little bit fancy!
Sharon says
Wow! Would cost a lot less per serving than getting it at a coffee shop. Can’t wait to try it. Do you think it could be refrigerated and reheated?
Sarah Olson says
Yes I would think so!