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Two Ways to Make Pumpkin Spice Coffee at Home

Two Ways to Make Pumpkin Spice Coffee at Home

Words Erin Meister

It’s never too soon to get your PSL (that’s Pumpkin Spice Latte) on, but there is more than one way to get your fix of this autumn favorite, without leaving home with these two pumpkin spice latte recipes.

Not only is it less expensive to brew your own seasonal treat, but it’s also healthier, as you can better control the sweetness level and avoid the unpronounceable ingredients that often lurk in pumpkin-spice syrup. Using canned pumpkin purée is a flavorful and economical way to put a little pie-like decadence into your morning mug, plus it’s a sneaky way to get an extra serving of good-for-you fiber, which means you can feel great about having more than one every day from now until Thanksgiving!

oxo pumpkin spice latte

DIY Pumpkin Spice Hot Café Au Lait Recipe

With almost no effort at all, you can easily transform your usual morning routine into something spicy and special. A dash of this and that in your grounds will contribute the warm baking flavors, and pumpkin-infused, sweetened, and gently textured warm milk will be your new seasonal favorite without breaking the bank.

For the coffee

Your go-to hot-coffee recipe (coffee + water)
Pinch of ground cinnamon
Pinch of ground nutmeg
Half a pinch of ground cloves

For the milk

2 cups whole milk or nondairy milk of your choice -or – 1 cup half-and-half or light cream
1 tbs pumpkin purée
2 tsp brown sugar (adjust for taste)
cinnamon for garnish (optional)


1. Before brewing, stir the pumpkin-pie spices into your coffee grounds and brew as normal.

oxo pumpkin spice latte
2. While the coffee is brewing, heat the milk with the pumpkin puree and sugar in a small saucepan over low heat, stirring frequently. Do not boil. Once the sugar is dissolved and the pumpkin is fully incorporated, continue to gently heat the milk until it is steaming slightly (about 110–120°F), and whisk it gently but quickly over the flame in order to create a light froth, about 1–2 minute.

oxo pumpkin spice latte

3. Remove the milk from the heat and continue to whisk if you’d like a foamier milk.

oxo pumpkin spice latte
4. Pour coffee into mugs to fill 2/3 of the way, top with 1/3 the pumpkin spice milk mixture and stir. Garnish with a shake of cinnamon if desired. (Extra milk can be stored in an airtight container in the fridge for 2–3 days.)

Pumpkin Spice Cold Brew Recipe

If you prefer a little more of an intense coffee flavor, or simply want to enjoy your pumpkin flavor in those early fall days (read: when it’s still punishingly hot), an easy-breezy cold-brew version should scratch that itch. Shaking the milk or nondairy milk with the pumpkin and sweetener will add a little bit of a frothy texture—a lovely contrast to the richness of the cold brew. Maple syrup will add a little earthiness and caramel note that more closely resembles the perfect golden brown pumpkin pie, but simple syrup made from white or brown sugar will do, too.

For the coffee

10 ounces freshly ground coffee
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of ground cloves
40 ounces water

For the milk

2 cup milk, almond milk, or cream
1 TBS pumpkin purée
2 tsp simple or maple syrup to taste


1. Combine the coffee grounds and spices in the Brewing Container of your OXO Cold Brew Coffee Maker and add the water following the instructions. Let brew as you normally would for 12 hours.
2. While the coffee is brewing, in a canning jar, combine the pumpkin and milk, seal with the lid and shake vigorously until combined. Add sweetener to taste.
3. Once the coffee is brewed, pour 2 ounces of cold-brew concentrate into a glass and stir in 4 ounces of cold water plus 1 ounce of pumpkin-milk mixture. Stir vigorously and top with ice. (Extra milk can be stored in an airtight container in the fridge for 3 days.)

Looking to try new takes of your cup of joe? Try these other ways to spice up your coffee this fall.

By Erin Meister

Erin Meister is a freelance writer for OXO. She is a specialty-coffee professional with 15-plus years as a barista, café manager, wholesale account representative, speaker, and educator; she currently sells green coffee for the Minneapolis-based importing company Café Imports. You can also hear her on weekly episodes of "Opposites Extract: A Debate Podcast about Coffee," available on iTunes.

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