How to Make a Pumpkin Spice Latte at Home, According to Starbucks

starbucks psl

Crisp fall mornings practically beg to be started with a PSL. The only downside? Leaving the house to get it. Luckily, Starbucks has a recipe on its website for a homemade pumpkin spice latte, starring from-scratch pumpkin spice syrup. Call it a sweater season miracle. 

The pumpkin spice syrup will last you eight drinks (and would probably taste great in cold brew, too…), but this recipe only makes one 12-ounce pumpkin spice latte. So, be sure to store the leftover syrup in your fridge for future deliciousness; it’ll be good for a week.


Homemade Pumpkin Spice Syrup

  • 1½ cup sugar
  • 1½ cup water
  • 6 cinnamon sticks
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons ground nutmeg
  • 4 tablespoons pumpkin purée

Pumpkin Spice Latte

  • 1 cup whole milk
  • 1 ounce Starbucks Espresso Roast or 1 shot of espresso
  • 3 tablespoons homemade pumpkin spice syrup
  • ½ cup whipped cream
  • 1 pinch pumpkin pie spice (garnish)


Homemade Pumpkin Spice Syrup

Step 1: Combine sugar and water in a saucepan and bring to a simmer.

Step 2: Once sugar is dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and pumpkin purée. Let simmer for 20 minutes.

Step 3: Remove from heat and immediately strain through cheesecloth. (Try a fine wire sieve or coffee filter if you don’t have cheesecloth.)

Pumpkin Spice Latte

Step 1: Heat and froth milk using your favorite method. (If you want an iced PSL, skip this step and add the ice before the whipped cream in Step 4.)

Step 2: Brew the espresso roast.

Step 3: Pour pumpkin spice syrup into a mug, followed by the hot espresso. Stir together.

Step 4: Fill mug with frothed milk until ¾ full, then top with whipped cream.

Step 5: Sprinkle with pumpkin pie spice and enjoy.

Need a recipe for pumpkin pie spice? Use ours.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...