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Home Recipe Index Beverages

Crock Pot Pumpkin Spice Latte

★★★★★ 4.8 /5 Updated: 10/24/22
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This post may contain affiliate or sponsored links. Please read our disclosure policy.

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.

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

Slow cooker pumpkin spice latte recipe

Disclaimer: This post was created in partnership with Hy-Vee (Columbia). 

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

Crock Pot Pumpkin Spice Latte has become a fall staple in my home.

I serve it regularly anytime we host a group of people and have even taken it to fall parties and Halloween events. My mother-in-law now serves it every Thanksgiving!

It comes together quickly and smells SO delicious.

Ingredients in Pumpkin Spice Latte Recipe

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:

  1. Whole milk – you can use almond milk
  2. Strongly brewed coffee
  3. Pumpkin puree – not pumpkin pie mix
  4. Real vanilla extract – here is how to make your own vanilla at home
  5. Sugar
  6. Ground Cinnamon & Cinnamon Sticks
Overhead shot of ingredients for crock pot pumpkin spice latte

Where to Get Your Ingredients

We suggest grabbing these ingredients at your local Hy-Vee. If you have this store nearby, you know what a gem you have under your nose–especially if you’re a parent who knows all of these hacks!

Hy-Vee is a “one-stop shop” for anything you might need, from high-quality ingredients to grab-and-go meals to their pharmacy and much more. We pop in there at least once or twice a week.

Watch How to Make Our Homemade Pumpkin Spice Latte

How long do I cook pumpkin spice latte in the Crock Pot?

After adding all of the ingredients to the Crock Pot, whisk them until they are well combined.

Then cook the Pumpkin Spiced Latte for 2 hours on high in the Crock Pot. You can then turn the setting down to low or warm.

It does need to be kept very warm or it will start to create a film across the top as it cools.

Pumpkin Spice Latte in a crock pot

Slow Cooker Cooking Times Chart (Free!)

We spent years testing slow cooker timing for various recipes for our second cookbook. We put all our knowledge into one handy printable cheat sheet for you. Never overcook (or undercook) a crock pot meal again!

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More Reasons to Love Crock Pot Pumpkin Spice Latte

  • 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 serves 15+ people. It’s a great recipe for large groups.
  • It’s super easy to make and uses REAL ingredients. No syrups.
  • 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.
  • 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

FAQs About Pumpkin our Spiced Latte Recipe

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 stove top 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 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 a iced coffee drink the next day.

Crock Pot Pumpkin Spice Latte in a white mug

More Pumpkin Recipes You Might Like

Pumpkin Chocolate Chip Muffins

Pumpkin Dump Cake

Whole Wheat Pumpkin Waffles

stack of pumpkin spice muffins

Pumpkin Spice Muffins With Crumble Topping

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 4.8 from 9 reviews

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!

Yield: 10–12 servings 1x
Prep: 5 minsCook: 2 hoursTotal: 2 hours 5 mins
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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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

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.

© Author: Thriving Home
Cuisine: American Method: Slow Cooker

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

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pouring slow cooker pumpkin spice latte

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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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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  1. AvatarRosemarie says

    Posted on 8/20/17 at 6:01 am

    This looks amazing! Will it work if I substitute almond milk or soy milk in place of the whole milk?

    Reply
    • RachelRachel says

      Posted on 8/22/17 at 9:07 am

      We haven’t tried substituting the milk, but if Starbucks can do it, it’s worth a shot!

      Reply
    • AvatarAshley says

      Posted on 9/14/18 at 12:49 pm

      I made this with coconut milk and it came out beautifully.

      Reply
      • RachelRachel says

        Posted on 9/16/18 at 8:31 am

        Glad to know that works!

        Reply
  2. AvatarRUTH says

    Posted on 12/20/16 at 9:53 am

    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
    • RachelRachel says

      Posted on 12/20/16 at 7:06 pm

      It’s all correct as listed in the recipe and has been tested many times over. Merry Christmas!

      Reply
  3. AvatarHap Cronin says

    Posted on 12/2/16 at 1:49 pm

    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
    • RachelRachel says

      Posted on 12/3/16 at 7:24 am

      Awesome!

      Reply
  4. AvatarVicki says

    Posted on 11/9/16 at 9:22 pm

    A ½ cup of vanilla extract? Is that right?

    Reply
    • RachelRachel says

      Posted on 11/11/16 at 12:05 pm

      Yep, works every time. But feel free to cut back to 1/4 cup to save $. That works too.

      Reply
  5. AvatarSandra says

    Posted on 10/16/16 at 6:47 am

    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
    • RachelRachel says

      Posted on 10/16/16 at 2:03 pm

      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!

      Reply
  6. AvatarAuzeen says

    Posted on 10/16/16 at 12:55 am

    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

    Reply
    • PollyPolly says

      Posted on 10/17/16 at 9:05 pm

      Mine was a 6 quart. That should work!

      Reply
  7. AvatarKayt Gotelli says

    Posted on 10/13/16 at 8:26 pm

    Is it really a 1/2 cup of vanilla??

    Reply
    • RachelRachel says

      Posted on 10/16/16 at 2:04 pm

      Yes, but feel free to cut back to 1/4 cup if you don’t have that much.

      Reply
  8. AvatarJK says

    Posted on 9/6/16 at 11:53 am

    1/2 CUP??? VANILLA EXTRACT???

    Reply
  9. AvatarHillary says

    Posted on 11/16/15 at 7:04 pm

    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
  10. AvatarKellie says

    Posted on 11/15/15 at 4:23 pm

    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
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