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
Equipment Needed:
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.
How much espresso would you use if you were to make it with espresso?
Sorry, I can’t say without testing. You could add the milk and other ingredients then add a few shots at a time to test it.
Is there a substitute for heavy cream? I’m on a non dairy diet.
Maybe a non dairy half and half?
I use a can of coconut milk. Works great. Rave reviews every time. I bumped up the sugar and the spices a bit, for the “sugar” crowd, is is always a fall hit.
WHERE did you get the mugs? ☺️
Pottery barn! 🙂
Love love love the mugs!!!
Hi maria,i found my pumpkin mugs on amazon
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!
Love pumpkin spice. Buy pumpkin spice creamers and stock up and freeze for later.
Can you make it on the stove? Thanks!
Yes! Only takes a few minutes to heat. I’d try not to boil it.
For those who have made this, did you prefer half and half or heavy cream. Thanks.
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.