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.
1/4 CUP of vanilla?
Yep, you read that correctly. Feel free to cut down and add to taste.
Great!
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
Ooo, sounds delicious, Pamela. Thanks for sharing!
6 literal cups of coffee or 6 cups that’s marked on the coffee pot?
6 literal cups
This looks amazing! Will it work if I substitute almond milk or soy milk in place of the whole milk?
We haven’t tried substituting the milk, but if Starbucks can do it, it’s worth a shot!
I made this with coconut milk and it came out beautifully.
Glad to know that works!
Hi! I am SOOOOOO excited to make this for Christmas- can you please clarify how much sugar and vanilla…. Tablespoons or Cups?!?!! THANK YOU :)!
It’s all correct as listed in the recipe and has been tested many times over. Merry Christmas!
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.
Awesome!
A ½ cup of vanilla extract? Is that right?
Yep, works every time. But feel free to cut back to 1/4 cup to save $. That works too.
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!!
That is awesome! I know Polly still makes this every fall, even though it’s an older recipe. P.S. Good job on hosting all those teenagers, mom!
This will be great for a halloween party I’m throwing. May I ask what size crockpot you used. I have a 6qt. Thank you
Mine was a 6 quart. That should work!
Is it really a 1/2 cup of vanilla??
Yes, but feel free to cut back to 1/4 cup if you don’t have that much.
1/2 CUP??? VANILLA EXTRACT???
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?
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!
Does anyone know if I want to put the heat on low, would it be 4 hours or how would you convert that time?
What is the brown powder spinkle on the top of the coffee in the cups?
Cinnamon
Thank you!