Caramel Pumpkin Spice Latte

What You'll Need

Below is an overview, with all specifics in the recipe card at the bottom of this post. One's missing here: milk, of course! Varieties with some fat, like whole milk, will froth the best, while non-dairy milks, like oat milk, land more on the steamed milk side. I've used oat milk here, but choose your favorite.

Pumpkin puree: Make sure this isn't canned pumpkin pie filling. And don't worry about any graininess in the finished syrup as everything can be strained.

Sugars: A blend of granulated and brown (light or dark is fine) for the warm and cozy vibes. I use less sugar here than the standard 1:1 sugar and water simple syrup ratio so that you can add enough syrup for a bolder flavor if you like without making it too sweet.

Pumpkin pie spices: Cinnamon, ginger, nutmeg, and cloves. This can be replaced by your favorite pre-made pumpkin pie spice blend. And add a small pinch of cardamom for an extra fancy vibe if you feel so compelled.

Caramel syrup: This is store-bought, and either caramel simple syrup or caramel sauce can be used. Pictured is a caramel simple syrup, but I chat more about the differences below.

Making a Caramel PSL

This method makes the pumpkin spice syrup from scratch, but relies on store-bought caramel syrup or sauce. You'll be able to make quite a few lattes with this amount of pumpkin syrup, but it's freezable so there's no rush to use it all up. Cook once, enjoy all season long.

1. Step 1: Heat the pumpkin with the spices, then add sugars and water. Simmer for several minutes, then whisk in the vanilla extract off the heat.

2. Step 2: Strain the syrup. This is optional but provides the smoothest texture.

3. Step 3: Add one tablespoon each of the caramel syrup and pumpkin syrup to a mug, then pour in two shots of brewed espresso.

4. Step 4: Froth or steam milk, pour over top, and stir. Top with whipped cream and a caramel drizzle for a real treat.

Caramel Syrup vs. Caramel Sauce

I've made this latte both ways and to probably no surprise, thought they both were good. While the ingredients and flavor are a little different, you can use the same amount of either, just adjust to taste. The sauce may require additional stirring to liquefy.

Caramel-flavored coffee syrup - this is a liquid-y simple syrup of water, sugar, and flavoring. It's often dairy-free and doesn't require refrigeration, making it a great coffee bar addition. The one I bought and use here is from Monin and like that it has a very caramel confectionery/buttery candy-like flavor.

Caramel sauce - the golden-colored drizzle adorning whipped cream in caramel coffee drinks. Store-bought options, like the squeeze bottles of Ghirardelli caramel sauce, Hershey's caramel flavored syrup, or Smucker's Sundae Syrup, usually include dairy ingredients and need to be refrigerated.

Tips and Tricks

• Start small and adjust to taste. Everyone has different preferences when it comes to coffee, from sweetness to milkiness to strength and beyond. It's easier to add smaller amounts of syrup and bump them up as you need than to fiddle around with more coffee/milk if you come in too hot from the start.
• No frothing machine/wand? Heat milk over low heat in a small saucepan until it becomes just bubbly around the edges (don't let it boil). Then carefully blend it until frothy, whisk vigorously, or shake in a heat-safe jar.
• Caffeine, in moderation. I love a latte in the afternoon, but I'm not always up for two shots worth of caffeine. When using a Nespresso machine, I'll do one capsule regular and one decaf - easy as that.