Crock Pot Pumpkin Spice Latte


This homemade Crock Pot Pumpkin Spice Latte 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 loves it and is amazed that it’s made in a slow cooker.

Slow cooker pumpkin spice latte

Crock Pot Pumpkin Spice Latte has become a fall staple in my home. I serve it regularly any time we host a group of people and have even taken it to fall parties and Halloween events. My mother-in-law now serves it at every Thanksgiving! It comes together quickly and smells SO delicious.

What is in the Crock Pot Pumpkin Spice Latte?

Overhead shot of ingredients for crock pot pumpkin spice latte

Unlike the Starbucks version of a Pumpkin Spice Latte, our slow cooker version includes all REAL ingredients. No artificial flavoring, no color dyes, no unrecognizable ingredients. Plus, it tastes just as rich and luxurious as their version. Even better in my opinion. To make your batch, you’ll need the following ingredients:

  • whole milk
  • strongly brewed coffee
  • pumpkin puree
  • real vanilla extract
  • sugar
  • ground cinnamon
  • cinnamon sticks

Sounds delicious already, doesn’t it?! Serve this with our Snickerdoodle Cookies and you’ll be in heaven!

Crock Pot Pumpkin Spice Latte in a white mug

More reasons to love Crock Pot Pumpkin Spice Latte:

  • It can make your house smell SOOO good. Its scent is a warm-vanilla-cinnamon-pumpkiny aroma. It was better than any fall candle that I have bought!
  • It serves 15+ people. It’s a great recipe for large groups.
  • It was super easy to make and used REAL ingredients. No syrups.
  • I made it 2 hours before the group got there so I wasn’t scrambling to put it together as people arrived.
  • The taste was marvelous. It was warm and sweet with a hint of pumpkin flavor. It really does rival a coffee shop’s pumpkin latte.
  • Who doesn’t love to warm up with a special cozy drink with a bunch of friends?!
Overhead image of crock pot pumpkin spice latte

Watch How to Make our Crock Pot Pumpkin Spice Latte

FAQs about Crock Pot Pumpkin Spice Latte

Do you really use 1/4 cup of vanilla? 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.

Can I substitute non-dairy milk? Sure, you’re welcome to, but it won’t be nearly as creamy.

Can I make this ahead of time and slow cook it later? We suggest making it fresh and serving within a few hours of it being done.

Does it work to keep leftovers in the refrigerator and rewarm them? You are certainly welcome to try, but our readers have said the pumpkin gets kind of weird the next day.

Print

Crock Pot Pumpkin Spiced Latte

  • Author: Thriving Home
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 1015 1x
  • Category: Drink
  • Method: Slow Cooker
  • Cuisine: American

Description

Homemade crock pot pumpkin latte. This recipe is EASY to make and is my go-to drink when entertaining in the fall or winter. Try this delicious version of a coffee shop favorite!


Ingredients

  • 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

Instructions

  1. In your crock pot, combine the milk and coffee.
  2. Whip together the pumpkin, vanilla, sugar and cinnamon. Pour mixture into the crockpot.
  3. Stir everything together and then toss in 3-4 cinnamon sticks.
  4. Cover the crockpot, and cook on high for 2 hours.

Notes

-If you don’t have a large group, you could easily halve the recipe.
-I’ve been told that heating up the leftovers doesn’t work so well.

pouring slow cooker pumpkin spice latte

A few other fall-inspired recipes and articles you might like:

Want more pumpkin recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!

collage image of top 10 pumpkin recipes

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154 replies
  1. Cassie says:

    Could you please clarify which vanilla. I am having a heck of a time finding a non-vanilla extract, vanilla.

    Thank you, can’t wait to make this!!

    Reply
    • Rachel says:

      Try to avoid the ones labeled imitation vanilla extract. You’re looking for real or pure vanilla. It will cost more, but it tastes SO much better. Hope that helps!

      Reply
  2. Haley says:

    Hello!! Has anyone made this in an instant pot??
    I love this recipe and have made it several times in my crockpot. Just wondering how to adjust time for cooking in instant pot.

    Reply
  3. Shawna Brooks says:

    I’m also late to this recipe…but better late than never! Made for the first time today. I didn’t get much pumpkin flavor so might try adding more next time. I also think I will either add more coffee or cut back on the milk to have more coffee flavor. I brewed my coffee on the strong setting and it tasted strong, but just seem really diluted after adding everything else.

    Also, it seemed like the pumpkin puree settled at the bottom of my cup. Did I need to cook it longer for things to better incorporate?

    Reply
  4. Katrina says:

    I realize this is many years after this post, but just tried this recipe and it is delicious! Have tried other pumpkin coffee recipes and this is BY FAR the best! I substituted for unsweetened almond milk- I actually think vanilla almond milk would have been even better and may could have cut back on the added vanilla. Don’t be confused by the amount of vanilla listed on the recipe, this is correct! I just halved the recipe and was able to bring it to a simmer in a pot on the stovetop. Thank you for the delicious recipe! This is definitely one I will revisit 🙂

    Reply
  5. Beth Schuster says:

    This sounds Amazing, and I’ll be making soon!

    Question: I have family members who Hate the taste of coffee, so I always make them a separate hot drink in crock pot.
    ANY recommendations on what I can use as a substitute for the actual “coffee” in recipe??
    Thank You in advance!!??

    Reply
  6. Cheryl says:

    I’m confused. In the recipe it calls for 1/4 cup of vanilla but in one of the comments you stated it was 1/2 cup vanilla. Which is it please? I really want to try this.

    Reply
  7. Pamela Passaretti says:

    I made this last year for my Halloween party. Instead of milk I used 3c. Irish cream and 3 c. Rum chata, and it was delicious…cooked it in crockpot, made house smell awesome

    Reply
  8. RUTH says:

    Hi! I am SOOOOOO excited to make this for Christmas- can you please clarify how much sugar and vanilla…. Tablespoons or Cups?!?!! THANK YOU :)!

    Reply
  9. Hap Cronin says:

    I made this for my fall Halloween party. I used a little less sugar but added some pumpkin/vanilla creamora to it. It was delicious.

    Reply
  10. Sandra says:

    Hello!! I know you wrote this post many years ago but I just wanted to tell you this was amazing!!! I made this for a bunch of kids for after homecoming and it was a hit!! I was worried about the sweetness so I bought whipped cream for the top but the kids drank it up so fast I forgot the whipped cream!! Thanks again!!

    Reply
  11. Hillary says:

    Do you think there is something that could replace the pumpkin purée so it will last longer after it cools? I’m not sure what, but something pumpkin flavored?

    Reply
  12. Kellie says:

    Made this today with lactose free 2% milk. It tasted great. I also had coconut milk or almond milk in mind but decided staying as close to the original recipe would be best. I’m lactose intolerant and will make this again with lactose free whole mik. Yum!

    Reply
  13. Morgan Ocetnik says:

    Hi, I’m a student that writes for a school magazine. I’m doing a page on fall recipes, I wondering if I would be able to use the picture you provide as well as the recipe, while still giving you recognition.
    Thank you,
    Morgan

    Reply
  14. Beth says:

    What brand of vanilla do you use? I’m thinking that you might use a different type of vanilla extract than me, because I’m sure 1/2 cup of mine would be quite overpowering. Please respond!

    Reply
    • Polly says:

      I’ve used lots of different kinds. I’m not really loyal to a brand. If you lessened the amount, I think you’d be ok.

      Reply
  15. Melissa says:

    My work is having a ppkin themed food day and am bringing this. The smells that are in my house right now are amazing! So excited to try it!

    Reply
  16. Lindsay says:

    Hi! I was really excited to do this recipe, so I halved it and used skim milk instead but it turned out terrible, there’s a lot of chunked stuff and n it, what did I do wrong? Do you have any suggestions. (Also I did not have 1/4 cup of vanilla, I could only fill it half way)

    Reply
  17. Emily says:

    I’m making this right now and it’s really grainy and sediment-y and the dry ingredients are not really dissolving into the coffee/milk mixture. 🙁 Will it dissolve more the longer it’s in the crockpot?

    Reply
    • Polly says:

      Oh no! It sounds like you used dry coffee instead of brewed coffee? There aren’t really dry ingredients except for the sugar and cinnamon.

      Reply
  18. LisaB says:

    I made this with light vanilla almond milk and it turned out delicious. I also put the leftovers into jars in the fridge. Just a quick shake to blend it all added a bit of cream and poured over ice and it was fantastic.

    Reply
    • Polly says:

      When I say “strongly brewed” I mean using more coffee grounds than I typically would than when drinking a typical cup. Whatever it takes to give it a strong coffee flavor. The amount will depend on the brand you use. If it’s a cheap brand, it will likely take more scoops than a quality brand. Hope that helps.

      Reply
  19. Amber says:

    I made this a few times last year and tried to change up the recipe a few times and it was really good. Then I copied this recipe exactly, and it was AMAZING! I was excited to find this recipe again and am making it in the morning for a coffee play date. Yum!

    My question. I have all the ingredients expect pure vanilla extract, I only have imitation vanilla. I’m guessing it’s worth a run to the store to get the real stuff, but I was just curious if you’ve heard of imitation vanilla working. 🙂

    Thank for sharing such a tasty recipe!

    Reply
  20. Julie says:

    I was excited to try this out on our first really chilly morning. I had dinner in the crock pot but thought it would work the same if I simmered it on the stove until hot. It smelled delicious, but ended up with the consistency of apple sauce. I had to pitch the whole pot.

    Reply
  21. jennifer says:

    I made this for a ladies fellowship. I was so excited to drink my first pumpkin spice latté of the season. I added some all spice to give it a little more spice. And added a little more coffee cause i thought it was a little weak. After trying my first sip I would have to say this is more of a creamer than an actual latté. Maybe add expresso instead of strong coffee and waaaaay less milk. I was thoroughly disappointed with it and so was everyone else I ended throwing away almost the whole crockpot of it.

    Reply
  22. Dena says:

    I am so trying this, Starbucks is supposed to be using real pumpkin in their lattes this year but I am betting I can save a boatload of money by using this recipe! Thanks!

    Reply
  23. Yas says:

    Just found this recipe! I made it for a pumpkin-themed pot luck at my work and it was a big hit! I made a few alterations which I would recommend –
    I used vanilla coconut milk instead of regular milk.
    And I used only about 6 teaspoons of vanilla since the coconut milk was vanilla flavored.
    And hazelnut coffee gives it another flavor dimension.
    Hope this helps for future recipe makers!

    Reply
  24. Tammy says:

    I made this recipe today and was very disappointed.. the portions did not blend well together and I had to change the amounts of ingredients and it still does not taste very well. Sorry but I will not be making this again..

    Reply
  25. Amanda says:

    Excited to make this for Thanksgiving this year!
    We are not big into sugar, do you think honey and/or pure maple syrup would be a good substitute?

    Reply
  26. Niki says:

    Any ideas about transporting this? I’d like to take it to a small group but my crockpot’s lid isn’t a tight fit. I’ve been reading the comments about it cooling. I’m thinking if I put it in another container would it stay hot enough to not solidify?

    Reply
    • Rachel says:

      I just saw Rachael Ray discussing transporting chili to a tailgate. Maybe you could do what she suggests. She said put it in a big pot. Wrap in foil. Put in a big cooler and surround with towels to create a thermos. In your case, could you just put your crock in a cooler and surround with towels to keep it from moving? Not sure how to secure the lid tightly, though.

      Reply
  27. Niki says:

    Any ideas about transporting this? I’d like to take it to a small group but my crockpot’s lid isn’t a tight fit. I’ve been reading the comments about it cooling. I’m thinking if I put it in another container would it stay hot enough to not solidify?

    Have you ever transported it?

    Reply
    • Debra says:

      I had to transport too, I ended up using two 1/2 gallon mason jars. It nearly filled them both. If you don’t have those, you can just use 4 quart jars (tighten the lids well!). Beware of pickle/non canning jars, as the hot liquid may cause them to crack when you pour in the liquid (maybe preheat the jars in hot water?). Good luck!

      Reply
  28. Melanie says:

    I made this today, I used pumpkin pie spice instead for added spiciness. I paired it with pumpkin muffins and it was awesome!! I also went onto sparkrecipes and tallied the points for the drink. It is 3 points per cup for 12 cups. Just thought I’d add that just in case there are some Weight Watchers out there! 🙂 Great recipe! TFS!

    Reply
  29. Celeste says:

    so I was thinking, since the pumpkin puree starts to solidify when cooled, maybe I would try ground pumpkin pie seasoning?

    Reply
  30. Nancy says:

    I really want to make this for a party tomorrow but I only have 1 hr after work…. Would you get the same product if cooked on low for 4 hrs???????

    Reply
  31. Shelia says:

    1/2 cup of vanilla? I made my own vanilla using vodka and vanilla beans. That’s an awful lot of vodka even for @ 15 cups of latte.

    Reply
  32. Sherina says:

    Hiya! Love the recipe. I have a question though… the recipe calls for 2 teaspoons of cinnamon AND 3 cinnamon sticks??? If that’s not an error, do you think replacing the 2 teaspoons of cinnamon for 2 teaspoons of homemade pumpkin spice would work out??? Thanks bunches.

    Reply
    • Polly says:

      It’s not an error. Pumpkin spice would give it a different flavor but not necessarily bad. It might be very pumpkiny!

      Reply
  33. Jill says:

    This sounds wonderful and I plan on making this right away. Just a thought… knowing that 8 Tablespoons makes 1/2 Cup might be helpful.

    Reply
  34. sarah says:

    I would think that if you wanted to save it to serve again you could probably just skim the pumpkin chunks out. The flavor would probably already be mixed into the liquid from cooking for so long.

    Reply
  35. PT says:

    What about using brewed pumpkin flavored coffee instead of adding the pumpkin purée? Then maybe it could be cooled and saved as iced lattes or reheated.

    Reply
  36. Wendy W says:

    This was amazing. To make it healthier I used 2% milk, truvia instead of sugar & real pumpkin instead of pumpkin puree & it still tasted great. Thx

    Reply
    • Polly says:

      I think pumpkin pie filling has some added ingredients that may change the flavor of the drink a bit. I can’t say for sure if it will taste ok though. Let us know if you try it out!

      Reply
  37. Samantha says:

    I just found this recipe and realized I have every ingredient in my house to make this right now (SO excited!!) EXCEPT for the cinnamon sticks. =/ Would I be able to use ground cinnamon instead..?

    Reply
    • polly says:

      I don’t think the cinnamon sticks will make or break the recipe. Add a dash of cinnamon and I bet it will have a similar effect.

      Reply
  38. Tiffany says:

    This sounds sooo wonderful! I would love to try it with my small group, but some of the girls are lactose free. Any idea on if this would work with soy milk or almond milk?

    Reply
  39. RitaB says:

    This looks fabulous! Can’t wait to make it for our cold night out Trick ‘r Treating 🙂 Can you tell me how many servings you think this recipe yields? I ask because I will enter it in Sparkpeople recipe builder to get the nutritional value. I have to watch my diet very closely. I can have pretty much anything I want. I just have to adjust for guilty pleasures such as this 🙂

    Reply
  40. Kat W. says:

    I made this today, and of course, it is amazing! Definitely an equal to the Starbucks version. I used Hazelnut flavored coffee and I thought it was wonderful; also added some whipped topping and cinnamon on top for added effect 🙂

    I don’t recommend letting it get cold though, for whatever reason the pumpkin pie filling started to re-solidify in mine when it did. That was an interesting mouthful… haha.
    I wrote a post about this recipe as well, to share with my friends!

    http://itspolymyositisjack.blogspot.com/2013/10/homemade-pumpkin-spice-lattes.html

    Reply
    • Polly says:

      Oooh, good call on the hazelnut! I’m hearing similar feedback from other people who have tried to let it cool and use leftovers. It’s for sure a no-go.

      Reply
    • Kristyn says:

      There’s a difference between pumpkin pie filling and pumpkin puree… That’s probably where you’re getting problems

      Reply
    • Polly says:

      I’m actually not a tea drinker so I’m really not sure. I’m thinking it would turn out pretty sweet with tea since the bitterness of the coffee probably dilutes some of the sweetness. If you try it out, let us know how it is!

      Reply
      • Rachel says:

        My best guess is that strong black tea might not be too bad. That’s what is in an actual chai anyway. It’s an interesting idea. We’d love to know if it works out.

        Reply
      • Irma sage says:

        I put everything in the crockpot and realized… I’m out of vanilla!! Would it mess up the taste you think?

        Reply