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Perfect Copycat Starbucks Pumpkin Cream Latte Recipe

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This copycat Starbucks pumpkin cream latte is quick, easy, and made with simple ingredients. It delivers the same creamy, spicy, and sweet flavor as the original, saving you money and time.

Ingredients

Scale
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons (30 ml) whole milk
  • 1 tablespoon (15 ml) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon (8 g) powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup (240 ml) strong brewed coffee (or 2 shots espresso)
  • 1/2 cup (120 ml) milk of choice (whole milk or oat milk recommended)
  • 2 tablespoons (30 ml) pumpkin spice syrup (store-bought or homemade)
  • Whipped cream (optional, for topping)

Instructions

  1. Brew your coffee: Start by brewing 1 cup (240 ml) of strong coffee or pulling 2 shots of espresso.
  2. Make the pumpkin cream cold foam: In a small bowl, combine 1/4 cup heavy cream, 2 tablespoons whole milk, 1 tablespoon pumpkin puree, 1 tablespoon powdered sugar, 1/4 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract. Whisk gently to combine before frothing to prevent clumping.
  3. Froth the mixture: Use a milk frother to blend until thick and airy, about 20-30 seconds. The texture should be similar to melted soft serve—thick enough to sit on top of coffee but still pourable.
  4. Prepare the latte base: In your mug, combine the hot coffee with 2 tablespoons of pumpkin spice syrup and 1/2 cup of milk. Stir well until the syrup is fully dissolved. Adjust sweetness to taste.
  5. Assemble the drink: Slowly pour the pumpkin cream cold foam over the back of a spoon onto the latte to help it float on top.
  6. Finish with toppings: Add a dollop of whipped cream if desired, and sprinkle a pinch of pumpkin pie spice or cinnamon on top. Serve immediately.

Notes

Use cold ingredients for the foam. Don’t overdo the pumpkin puree—1 tablespoon is the sweet spot. Brew coffee stronger than usual to balance sweetness. For dairy-free, use oat milk or full-fat coconut cream. The cold foam doesn’t keep well; make fresh each time. Pumpkin spice syrup can be stored in the fridge for up to two weeks.

Nutrition

Keywords: pumpkin spice latte, copycat Starbucks, pumpkin cream latte, fall coffee, homemade latte, pumpkin spice

Find it online: https://novanosh.com/perfect-copycat-starbucks-pumpkin-cream-latte-recipe/