The Healthy Pumpkin Spice Latte Recipe You’ve Been Searching For

A new season is here…

I’m not talking about autumn actually — we still have a couple more weeks of summer left after all — no, I’m talking about Pumpkin Spice Season. A certain drink hits a certain coffee shop’s menu this time of year — am I right when I say this seems to arrive earlier and earlier? — and as planned, people go crazy over the stuff. So crazy that Pumpkin Spice has permeated everything from candles to candy. The flavor is undeniably fall and brings to mind crisp days and blazing leaves, even if the temperature is still hovering around 80.

And I’ll agree, it’s good stuff. I used to get one every now and then, even if I could detect a faint chemical flavor (and yes, I know how awful that statement is, in and of itself). That is, until I learned exactly what goes into one of these drinks. I have one word for you: Monsanto. Yep, just swore the whole chain off for good, even on road trips, which is kind of a big deal.

If you’re feeling as grossed out as I was after reading that article, I have something that may cheer you up: A much healthier and super simple recipe for a homemade and chemical-free pumpkin spice latte. Not only is it actually good for you, but it’s vegan, paleo, and gluten-free too, so everyone can enjoy it and reap the benefits of actual, natural, true-to-form pumpkin – an ingredient that doesn’t actually exist in the store-bought variety of this drink.

Pumpkin Spice 5

Healthy Spiced Pumpkin Latte

Serves 2 to 3, depending on mug size

1 cup of strongly brewed, hot black coffee (I used three scoops of grounds in 1 cup of water)

1/4 cup organic pumpkin puree

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 tsp vanilla

1 tsp honey (optional)

2 Tbs full-fat organic coconut milk (the kind in the can – look for filler-free varieties)

1 cup milk of your choice (I used 1/2 cup coconut milk and 1/2 cup almond milk)

Blender, whisk, medium bowl, and small saucepan

Pumpkin Spice 1

In a small saucepan on the stove, heat the 1 cup of milk until just boiling.

While the milk is heating, in a medium bowl combine the pumpkin, spices, vanilla, honey (if using), and 2 Tbs of coconut milk. Mix well with a fork or whisk. Pour in the coffee, and whisk until combined.

Pumpkin Spice 2

Pour the pumpkin mixture into a blender and add the heated milk. Blend on high for 20 seconds. Serve in mugs with cinnamon sprinkled over the top.

Pumpkin Spice 3

More food posts from the BLDG 25 blog.

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9 years ago

i will have to try this. sounds so delicious!

Hypnotica Vintage
9 years ago

I am gonna wait until it’s actually cold, but this looks amazing. I swore off creamy (even vegan) drinks for the summer, but this will be just the thing come fall.

9 years ago

thats usually why i avoid most items from starbucks unless its the chai with organic soy milk (I’m not even vegan but i refuse to use their milk since its not organic) does anyone know what goes into the sweetener? like if you ask for a sweetened ice coffee….is it just simple syrup? now it kinda seems like its HFCS.

9 years ago

Yes! I saw the article about Starbucks’ recipe and am happy I encountered this one. Thank you!!

Warm Regards,

9 years ago

Thank you for highlighting that this recipe is not only vegan and gluten free, but paleo as well. It’s awesome that my favorite blog is highlighting the paleo lifestyle as normally as the vegetarian and vegan lifestyles. Rock on FP :)

9 years ago

Wow – this sounds so yummy! I never ever had a pumpkin spice latte before (no a big thing in Germany apparently) but I certainly need to try this recipe! Yum! Thanks for sharing!
Take care

9 years ago

OH my goodness I cant wait to make this.

9 years ago


9 years ago

I love the pumpkin spice latte, and I’ve been looking for a healthy alternative for the season. Thank you! :)

9 years ago
9 years ago

Yum yum yum! I’m a pumpkin spiced addict and have been searching for a good at home recipe!

Allison x

9 years ago

Seems like a lot of work for one cup ;) maybe it’s worth it.

9 years ago

I love fall for this reason alone warm drinks and pumpkin everything <3

9 years ago

@jessi they use what they call “classic syrup.” Unfortunately, it is mixture of many many things. This does include HFCS. I would certainly recommend staying away from it as much as possible. It is about as “artificial” as a sweetener can get. Using your own sugar packets may be a better option.

9 years ago

I have a pumpkin, but how you make the pumkin puree of it? This coffee sound so delicious.

9 years ago

Looks lovely, going to have to try this out!

♡ TotallyRoisín | UK Fashion & Lifestyle Blog ♡

9 years ago

That explains why I felt a bit sick whenever I had one. I’d order the soy version but they didn’t tell me there was still milk in the latte! Oh well, this recipe on the other hand is fantastic, the almond milk gives it a nutty kick that really brings out the spices.

9 years ago

Just made some! So comforting and delish! Fall in a cup! Cheers!

9 years ago

Thanks Julie for your fast answer but I dont think you can buy canned pumpkin here in Holland. So I think I’ll give it a try to make it myself. Cause lots of pumpkins now…the season started. I normally make a delicious soup of it :-)

9 years ago

Love this and thanks so much for sharing.

9 years ago

I’ve been tinkering with this recipe and found that maple syrup works better than honey (the flavors seem to meld together a little easier.) Make sure you drink this one quick! It thickens over time!

9 years ago

i really wasn’t happy with this. it turned out really thick and grainy even after blending. any thoughts?

9 years ago

I did not really like this recipe either. Only because my expectations didn’t match up with reality. The ginger made it too spicey and overpowered any of the pumpkin pie flavor I was hoping for. I added more agave nectar to sweeten but the ginger was just too much for a latte. The chai tea recipe was awesome though!