Pumpkin Spice Latte
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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.
- Similar to our 3-Ingredient Hot Chocolate Mix, 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. Top with our Homemade Whipped Cream or Maple Whipped Cream.
Ingredients in Pumpkin Spice Latte Recipe
Unlike the Starbucks version of a Pumpkin Spice Latte, our slow cooker version includes all REAL ingredients. Perfect for a Thanksgiving Meal or Halloween Party.
Ingredient Notes:
- Whole milk – It’s been tested with almond milk and works!
- Pumpkin puree – Similar to our Pumpkin Dump Cake, do not use pumpkin pie mix
- Real vanilla extract – here is how to make your own vanilla at home
- Optional: Top with our Homemade Whipped Cream or Maple Whipped Cream.
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!
Tip
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.
Recipe FAQs
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.
More Pumpkin Recipes You Might Like
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Crock Pot Pumpkin Spiced Latte
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
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Instructions
- 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.
Notes/Tips
- 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.
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!
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..
I will be taking it to a Teacher’s Workday in the morning…I am expecting it to be a hit. I will let you know,
What a fabulous idea, Linda!
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?
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?
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.
What I do when transporting Crock pot goodness is stretch a rubber band from under one handle, across to wrap around the knob on the lid, then do the same on the other side. Works like a charm!
Genius idea, Jo!
Use a crockpot liner……tie the top off with a twist tie and then put the lid back on …..works for me when I have to transport liquids
I’ve also seen Rachael Ray demonstrate how to place it in a cooler and pack towels around it to wedge the crockpot in.
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?
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!
How many servings does this recipe make?
Around 10-15 depending on your mug size.
Has anyone made it with Vanilla Almond milk?
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!
Glad you enjoyed it and made it your own!
so I was thinking, since the pumpkin puree starts to solidify when cooled, maybe I would try ground pumpkin pie seasoning?
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???????
I’m sorry but I’m really not sure! I have never tried it so I’m afraid to say if that will work or not.
Can a sugar substitute be used in this?
I have never tried it but I don’t see why not.
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.
Yep, 8 tablespoons of vanilla or 1/2 cup. We’ve tested this numerous times and it’s delicious.
Vanilla vodka at the end might make a nice grown-up drink!
Fun idea!
This was fabulous!!! I will make it again and again this fall!
Good! I can’t wait to make my first batch of the season. It’s been too long!
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.
It’s not an error. Pumpkin spice would give it a different flavor but not necessarily bad. It might be very pumpkiny!
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.
Haha- good to know! I’ll update it now.