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This homemade Pumpkin Spice Latte recipe is EASY to make and is my go-to drink when entertaining in the fall or winter. It’s made with REAL ingredients from your pantry and everyone is amazed that it’s made in a slow cooker.
“I just tried this recipe and it is delicious! Have tried other pumpkin coffee recipes and this is BY FAR the best!” – Katrina
Reasons to Love this Recipe
Crock Pot Pumpkin Spice Latte has become a fall staple in my home.
- It makes your house smell SOOO good. Its scent is a warm-vanilla-cinnamon-pumpkin-y aroma that’s better (and more all-natural) than any fall candle!
- It comes together quickly and smells SO delicious. Goes great with Snickerdoodle Cookies.
- It serves 15+ people. It’s a great recipe for large groups.
- It’s super easy to make and uses REAL ingredients.
- You can make it up to 2 hours before your event, so you’re not scrambling to put it together as guests arrive.
- The taste rivals any coffee shop‘s pumpkin latte. It’s warm and sweet with a hint of pumpkin flavor.
Ingredients in Pumpkin Spice Latte Recipe
How to Make Crock Pot Pumpkin Spice Latte
- Add all of the ingredients to the slow cooker. Whisk them until they are well combined.
- Cook the Pumpkin Spiced Latte for 2 hours on high. After this, you can turn it to low to keep warm.
- Serve and enjoy!
Pumpkin Spice Latte needs to be kept very warm or it will start to create a film across the top as it cools.
If this does happen, simply skim off the top before serving.
Yep. Trust us. This recipe has been tested and retested for years. Don’t skimp on the vanilla. And please be sure to use REAL (or pure) vanilla, not imitation vanilla extract.
Oh yes, you could definitely do this on the stovetop over medium-low heat, stirring occasionally, until all the flavors are combined and it’s warmed through. I would say 1-2 hours.
One reader told us, “I made this with coconut milk and it came out beautifully.” We’ve also been told it works well with almond milk.
We suggest making it fresh and serving within a few hours of it being done. Saving it as warm leftovers doesn’t work very well.
Unfortunately, the texture will change and not do well as leftovers. However, one reader told us she stored it in jars, gave it a quick shake, and poured it over ice for an iced coffee drink the next day.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 6 cups whole milk
- 6 cups of strongly brewed coffee
- 1/2 cup pumpkin puree
- 1/4 cup real (or pure) vanilla extract
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 3 cinnamon sticks
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- In your crock pot, whisk together the milk and coffee.
- In a mixing bowl, stir or whisk together the pumpkin, vanilla, sugar and cinnamon. Add that mixture into the crockpot.
- Whisk everything together until combined and then toss in 3-4 cinnamon sticks.
- Cover the crockpot, and cook on high for 2 hours. Once guests arrive, turn down the heat to the low or warm setting.
- If you don’t have a large group, you could easily halve the recipe.
- This recipe needs to be kept very warm or it will start to create a film across the top as it cools.
- Readers have told us using coconut milk or almond milk has worked well.