Let me start out by saying—put down your dukes. Have you read the news? This is a heated subject—Pumpkin Spice Lattes. Put out your hand. Mine’s out too. Let’s shake. We’re all still friends here no matter how we take, or don’t take, the PSL. Agreed? Agreed. I’ve been using my mom voice a lot lately. It’s weirding me out too.
I must come clean—I used to be a PSL hater. I didn’t get it. It wasn’t until last year, my 29th year of life, that I figured out that I liked, no loved, Pumpkin Spice Lattes. But not just any PSL. I liked Pumpkin Spice Lattes with pumpkin. I didn’t realize you could have one without. A cheeseburger without cheese?
I tried the one during our first trip back to the farmers market after Hal arrived. I remember it well. It was near the end of October, I’m guessing her 7th week of life. We tried to go every week before then but never made it out the door before the market closed at 1. We got an extra bunch of free kale that week because one of the farmers wanted to make sure my teeny tiny baby had plenty. I said thank you and ate a lot of kale that week. On a whim, I tried a PSL from the coffee shop down the block from the market. Nothing was predictable during that time of life. Not even my latte choice.
I fell madly, deeply in love and took every free chance (yet there were far too few with a new baby) to get out of the house and buy one. Once they ran out of syrup late November, I figured it was time to make my own. I tweaked the recipe a bit this season to include maple as the sweetener, the same way I take my pumpkin pie. Oh, the earthy flavors of pumpkin paired with the spices of cinnamon, ginger, nutmeg, and cloves, presented in the form of a latte—I’m not sure there’s a better way to use my dukes than by cradling one of these.
All these years I thought I was a PSL hater until I had a PSL with real pumpkin last fall. I’m a changed woman. This syrup is sweetened with maple, like I prefer my pumpkin pie. It’s earthy and spicy and takes the chill off of fall. Now all you need is a shot or two of smooth espresso and frothy milk.
This is such a great idea! The first thing that comes to mind is adding this to pancakes or waffles. Yummy!!
This might be a silly question, but do you make an actual latte with espresso and milk or do you just add it to regular coffee? I’ve never made a latte at home before, and don’t really know how it’s done!
Not silly at all! You add it to espresso and warm and frothed milk. I’m going to do an espresso post in the next month or so.
This is such a great idea! Pumpkin Spice Lattes at home!!
Oh my god this is brilliant. The flavor is impeccable — not too spicy, not too sweet (thanks to the maple, I assume), just the right amount of earthiness paired with the perfect espresso. You just made my fall!
Just made this, put it in my chai latte, and holy wowza it’s good! Thanks for the great recipe girl!
I made a batch of this and absolutely love it! It’s so, so much better than the “real thing” (This is WAY more real, people!). I’ve been enjoying it in lattes but it’s also been a delicious addition to overnight oats.
When I strained my mixture I wasn’t really left with anything in the strainer (boo, no yummy pumpkin pulp for yogurt!). I did blend it for a long time, or maybe my mesh strainer wasn’t fine enough? Anyhow, I love it!
I hate pumpkin. I hate syrup in my coffee, I even don’t like sweetened coffee… but this stuff ist heavenly, amazingly good! Too good to be true. I definitely have to buy more pumpkin and freeze it for the pumpkinless months … oh, in europe we don’t have canned pumpkin so I have to make puree from scratch 🙂
Just made this! loved how easy it was for a newbie like me. Enjoying a delicious cup with the right amount of sweetness!
Hi!!! Thanks for this recipe! Just a quick question… would I only expect to have pumpkin in the strainer if I was using my own roasted pumpkin? I used the Farmer’s Market organic canned pumpkin and there was nothing in the strainer at all after following the other steps. Thanks!
I tend to be ‘my-coffee-needs-to-taste-like-it-smells’ kinda girl, which leaves me drinking black, most often. But this recipe looks very exciting and worth a try!! Thank you!
YES to this actually having REAL PUMPKIN in it. The Sbux version is just not as good given it’s lack thereof. It’s kind of sad.
Made this last night and used it this morning, definitely a keeper! Also glad I read the comments beforehand, so I knew to put the pumpkin slurry on some Greek yogurt, oh my word, so good!
I thought it was just me! I tried a PSL and hated it so I’m doing this pronto. Love this idea! Plus, if it’s not real pumpkin in those other ones doesn’t that defeat the point?!
I’ve never had a PSL with real pumpkin…I feel like I haven’t really lived! This. must. change!
Love, love, love this! I never got the whole PSL thing either until just recently. I can’t wait to try this!
What’s not to love about this? I’d always rather make a homemade pumpkin spice latte so I can control the sweetness.
Totally over the artificial craziness that is the Starbucks “PSL”…but this one? This one I love!! Enjoying it in a strong tea right now and it is perfect. Just the right amount of sweetness. And like your other fan Carolyn, I can attest that the leftover “pulp”/faux pumpkin butter is indeed excellent over yogurt. Zero waste recipe! Thanks so much.
I’ve actually never had a PSL (which is funny since I live in the coffee capitol that is Seattle). But if you went from a hater to a lover, then I think I need to step up and try one. And this homemade version seems like just the one to start with. Also, I’m a maple syrup addict!
I live in Denmark, and the whole pumpkin-thing hasn’t really reached us yet, but this fall I won’t let it slip, so I’m totally going to do some pumpkin pie, and this latte syrup is actually necessary, haha! Thanks for sharing 🙂
Yummy! Enjoying a cup now. Used the left over pumpkin mixture from the strainer and put it over plain yogurt as well. Hello fall! Thank you for the recipe.
So glad you liked it! Over yogurt?! Oh my gosh, you just made this 1000x better. Trying this!
ooh i love the maple! i recently made some pumpkin syrup too (with pumpkin in it, just like you) and it’s amazing how much more delicious my PSLs are compared to that green and white cup.
Amen, amen. Also, please tell me you’re posting it?!
This looks amazing! Stunning photos, too. There’s nothing better to welcome Fall than a PSL. Thanks for sharing!
i am totally with you! i’m not a PSL person in the least, but when you add actual pumpkin to the mix, i’m all in! (love that saucepan btw!)
I’ve made a version of this with day syrup before – sooooo good! I love your photos, btw.