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Home Recipe Index Beverages

Pumpkin Spice Latte Recipe

Polly Conner
By: Polly ConnerPosted: 10/4/23Updated: 10/24/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

4.78 from 9 votes
Jump to Recipe Rate this Recipe

This crock pot Pumpkin Spice Latte recipe is EASY to make and 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.

Crock pot filled with pumpkin spice latte and two mugs and cookies too this …


 

“I just tried this recipe and it is delicious! Have tried other pumpkin coffee recipes and this is BY FAR the best!” – Katrina

Table of Contents
  • Reasons to Love this Recipe
  • Ingredients in Pumpkin Spice Latte Recipe
  • How to Make Crock Pot Pumpkin Spice Latte
  • Tip
  • Recipe FAQs
  • More Pumpkin Recipes You Might Like
  • Recipe: Crock Pot Pumpkin Spice Latte Recipe

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.
Pumpkin spice latte being poured into a white mug with cookies sitting on a plate next to it.

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.

Crockpot pumpkin spice latte ingredient measured out and labeled.

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

  1. Add all of the ingredients to the slow cooker. Whisk them until they are well combined.
  2. Cook the Pumpkin Spiced Latte for 2 hours on high. After this, you can turn it to low to keep warm.
  3. 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.

Pumpkin Spice Latte in a crock pot.

Recipe FAQs

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 this recipe be made on the stovetop?

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.

Can I substitute non-dairy milk?

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. 

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. Saving it as warm leftovers doesn’t work very well.

Does it work to keep leftovers in the refrigerator and rewarm them?

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.

pumpkin spice latte in mugs with cookies.

More Pumpkin Recipes You Might Like

Pumpkin chocolate muffins on a cooling rack.

Pumpkin Chocolate Chip Muffins

Homemade whipped cream on top of a serving of pumpkin dump cake.

Pumpkin Dump Cake

Pumpkin waffles on a white plate with a dollop of whipped cream and chopped pecans on top.

Whole Wheat Pumpkin Waffles

Pumpkin spice muffins stacked on a colling rack.

Pumpkin Spice Muffins with Crumble Topping

How to Video

Crock pot filled with pumpkin spice latte recipe and two mugs and cookies too

Crock Pot Pumpkin Spice Latte Recipe

Homemade crock pot pumpkin spice latte is an EASY-to-make recipe and my go-to drink when entertaining in the fall or winter. Try this delicious version of Starbucks copycat!
4.78 from 9 votes
Yield: 12 servings
Prep Time:5 minutes mins
Cook Time:2 hours hrs
Total Time:2 hours hrs 5 minutes mins
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Ingredients
 

  • 6 cups whole milk
  • 6 cups strongly brewed coffee
  • 1/2 cup pumpkin puree
  • 1/4 cup vanilla extract
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 3 cinnamon sticks
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Instructions
 

  1. In your crock pot, whisk together the milk and coffee.
  2. In a mixing bowl, stir or whisk together the pumpkin, vanilla, sugar and cinnamon. Add that mixture into the crockpot.
  3. Whisk everything together until combined and then toss in 3-4 cinnamon sticks.
  4. 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

  • Yes, truly a 1/4 cup vanilla extract. Trust!
  • 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. 

Nutrition

Serving: 1 mug | Calories: 125 kcal (6%) | Carbohydrates: 16 g (5%) | Protein: 4 g (8%) | Fat: 4 g (6%) | Cholesterol: 15 mg (5%) | Sodium: 50 mg (2%) | Fiber: 1 g (4%) | Sugar: 15 g (17%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner
Two plates with snickerdoodles and pumpkin spice lattes.
21.4K shares
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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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Reader Interactions

4.78 from 9 votes

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  1. Morgan Ocetnik says

    Posted on 10/22/15 at 1:15 pm

    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
    • Rachel says

      Posted on 10/22/15 at 1:58 pm

      Thanks for asking. I just emailed you about it.

      Reply
  2. Beth says

    Posted on 10/22/15 at 11:00 am

    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
    • PollyPolly says

      Posted on 10/22/15 at 9:37 pm

      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
  3. Sacha Whitehead says

    Posted on 10/21/15 at 10:38 am

    Oh My Word!!! This is soooo good! Thats it, I’m shredding my Starbucks card!

    Reply
    • PollyPolly says

      Posted on 10/21/15 at 11:43 am

      Wahoo! Glad you liked it.

      Reply
  4. Melissa says

    Posted on 10/21/15 at 7:14 am

    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
  5. Lindsay says

    Posted on 10/12/15 at 5:37 pm

    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
  6. Emily says

    Posted on 10/11/15 at 8:14 am

    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
    • PollyPolly says

      Posted on 10/12/15 at 1:26 pm

      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
  7. Jennifer Cline says

    Posted on 10/10/15 at 7:35 pm

    How do you think you could put this in the crockpot to cook overnight to have in the morning?

    Reply
    • PollyPolly says

      Posted on 10/12/15 at 1:27 pm

      I wish that was possible! I think that it would get a bit overcooked though.

      Reply
  8. LisaB says

    Posted on 10/4/15 at 2:28 pm

    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
    • PollyPolly says

      Posted on 10/4/15 at 8:38 pm

      I’m so glad you found a way to use the leftovers! I’m for sure going to try that next time.

      Reply
  9. Lauren says

    Posted on 10/2/15 at 10:40 pm

    Just wondering with the coffee what you’ve used or consider as strong brewed?! Thanks can’t wait to try!

    Reply
    • PollyPolly says

      Posted on 10/3/15 at 9:34 pm

      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
  10. Amber says

    Posted on 9/27/15 at 9:34 pm

    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
  11. Julie says

    Posted on 9/14/15 at 6:14 am

    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
    • PollyPolly says

      Posted on 9/14/15 at 9:14 am

      Oh gross! Yeah, simmering milk would probably cook it a bit too much. Next time, try the crock pot. 🙂

      Reply
  12. Dionne says

    Posted on 9/3/15 at 2:49 pm

    I really don’t need a crock pot full. So how would I do just for a cup or two.

    Reply
    • PollyPolly says

      Posted on 9/3/15 at 8:11 pm

      Haha. I have no idea. Sorry!

      Reply
  13. jennifer says

    Posted on 8/30/15 at 4:56 pm

    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
    • Rachel says

      Posted on 8/31/15 at 4:15 am

      I’m sorry to hear it was a bust for you, Jennifer. Our experience has been different.

      Reply
    • Andre says

      Posted on 11/22/15 at 10:14 am

      I am glad I am not the only one that this recipe didn’t work for. I follow the recipe, and it was still bland. It did not taste like pumpkin latte at all. I am not giving up though, the reviews are wonderful, I will give it another try.

      Reply
      • Rachel says

        Posted on 11/23/15 at 8:08 am

        Thanks for the feedback, Andre. I’m sorry it didn’t work for you. 🙁

  14. Dena says

    Posted on 8/23/15 at 6:47 pm

    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
  15. Amber ingle says

    Posted on 12/12/14 at 3:11 pm

    how many people does this feed?

    Reply
    • PollyPolly says

      Posted on 12/15/14 at 8:26 pm

      Hi Amber. I’m guessing it feeds about 10-15 people depending on serving size. Enjoy!

      Reply
  16. Courtney says

    Posted on 11/27/14 at 9:38 am

    1/2 cup of vanilla extract? Is this correct? It just seems like a lot?

    Reply
    • Rachel says

      Posted on 11/27/14 at 9:39 am

      Yes, it’s been tested many times. It’s delicious!

      Reply
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