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.
Rachelle says
Could I use splenda or Trivia instead of sugar?
Sarah Olson says
I don’t see why not! You won’t need as much since it’s concentrated.
Brandon says
Has anyone tried leaving this on warm for a few hours? I thought about making this for work, but it would probably be more of people stopping by to get it throughout the work day. Not sure how long it might hold up?
Joanne says
So ok to put it all together, leave in fridge and then before ready to serve put in crock pot for @ 1 Hr?
Sarah Olson says
I’m unsure how the coffee would taste after being chilled then reheated. Also it would probably take 2+ hours to rehaeat even on high. If you try it and it still takes good, please let us know!
Stef says
What size of can did you use for the pumpkin purée? Can’t wait to make this!
Sarah Olson says
I used 1 cup out of the smaller sized can, it was probably a 15-ounce can.
Jessica Reagan says
How many does this make?
Sarah Olson says
About 8 servings
Nicole says
Where did you find the adorable pumpkin mugs?! I must have those for a gift!
Sarah Olson says
Pottery Barn! 🙂
Diana Hall says
I actually made this today. It is good. Not a real sweet drink, so if you like it sweet, you should add more sugar. Kind of tastes like you are eating pumpkin pie. I used Columbian coffee brewed light not dark. I also used a pumpkin spiced flavor whipped cream from the can. Pretty delicious. I definitely recommend if you love pumpkin pie!
Ken says
It is great!! Although when using Dark Roast more sugar is needed obviously.
Tammy says
My sister made this for Thanksgiving.. Wow it was so tasty. I love Starbucks pumpkin spice latte and this was better!!! Going to make it for when we come back from apple picking.
Rita Kaye Bragdon says
I am a lover of Iced Lattes. Do you think this would hold up in the refrigerator? I would also like to make this for a large group. Do you think it would be okay to use instant coffee at a higher strength than usual?
Vicki Richards says
i LOVE the idea of making drinks in the crock pot! Will have to try this recipe the next time my daughter is visiting and we have brunch together with her sisters who live here! What a neat idea also for a Bible Study group!!
melissa says
I wonder if you can use pureed pumpkin from fresh pumpkins instead of the pumpkin in a can. The two can be very different, but it would be cool to be able to use the guts from our homegrown pumpkins.