If you enjoy drinking Starbucks Pumpkin Spice Lattes every fall, you're going to love this copycat Starbucks Pumpkin Spice Sauce recipe! Only three simple ingredients, no cooking required! Then you can make your own pumpkin spice flavored coffee or tea right at home!
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Why You'll Love This Recipe
It's officially fall and that also means the return of pumpkin spice season! You really can't deny the unbelievable popularity of the official Starbucks drink of fall, the Pumpkin Spice Latte, affectionately dubbed the PSL.
But do you even have any idea how easy it is to make that magical pumpkin spice sauce right at home and not to mention, on the cheap? Use this sauce to make a DIY Pumpkin Spice Latte or Iced Pumpkin Spice Latte right at home!
Whether you want to make your own to save some cash or to avoid potential cross-contact from gluten at Starbucks, I've got you covered. Get ready to blow your mind with how easy it is to make your own homemade pumpkin spice sauce, with only a few ingredients and a few minutes of your time!
While you're here, be sure to check out these recipes: If you love spice, make this iced chai! Starbucks copycat brown sugar syrup recipe, Starbucks classic syrup recipe, and the Brown Sugar Shaken Espresso.
Ingredients
As someone with Celiac disease, I am no stranger to looking at the list of ingredients on literally everything I consume. Starbucks drinks are no exception.
Although I haven't been to a Starbucks in years, I was curious if I could make a copycat version of the PSL so I looked up the ingredients in their app. Here's what I found:
The Pumpkin Spice Sauce is basically just sugar, condensed milk, pumpkin puree, and natural flavors. This tells me we can absolutely make a homemade version of this and with only three ingredients!
Here's what you'll need:
- Real pumpkin puree: I prefer Libby's brand.
- Sweetened condensed milk: not evaporated milk.
- Pumpkin pie spice
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I saw a few recipes floating around for this sauce but none of them were quite as simple as this one. Some started with simple syrup and others started with sweetened condensed milk but added even more sugar or maple syrup.
Honestly, none of that is necessary! Sweetened condensed milk is already sweet enough on it's own! Plus, by only using sweetened condensed milk, most of the work is already done for us!
How to Make Pumpkin Spice Sauce
This is where the literal magic happens. Once you see how easy this is, you'll probably be mad at yourself and Starbucks for taking all of your money every fall. But hey, you live and learn. Are you ready for this?
- Stir the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together in a bowl.
- Whisk if needed to get out any lumps.
- Pour the sauce into a mason jar and refrigerate.
- Use about 1 tablespoon (you could add more if you like) in your morning coffee, iced lattes, or homemade Frappuccinos.
That's literally how easy it is and let me tell you, it's unbelievable how good it is! It's a taste of fall in every sip!
In this one recipe, you'll get about 36 tablespoons of sauce, with 4 "pumps" per latte, that's basically 9 Pumpkin Spice Lattes for the cost of one PSL at Starbucks! [Insert exploding head emoji.]
Top Recipe Tip
Let the sauce rest in the refrigerator for a while after you make it. I found that the pumpkin pie spice kind of gets caught in your throat if you use the sauce immediately.
Give the sauce time to rest and hydrate the spices and this is no longer an issue.
Dairy-Free Options
I think you could make a dairy-free version of this recipe, too! Just substitute a diary-free sweetened condensed milk!
- Check out this easy recipe for dairy-free sweetened condensed milk!
- Or buy Nestle lactose-free sweetened condensed milk (contains milk) or
- Nature's charm sweetened condensed coconut milk.
Storage
Store the sauce in a small jar with a lid in the refrigerator. I think the sauce could potentially last about two weeks in the fridge, maybe longer. If you see mold or anything funky, throw it out.
More Fall Pumpkin Recipes
This pumpkin bundt cake is easy and delicious!
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Starbucks Recipes You'll Love This Fall
Recipe
Starbucks Pumpkin Spice Sauce
Video
Ingredients
- 1 can (14 ounces) sweetened condensed milk (not evaporated milk.)
- ½ cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- Stir ingredients together in a small bowl.
- Use about 1 tablespoon of sauce in your preferred coffee/espresso drink.
- Store leftover sauce in an airtight container in the refrigerator for up to two weeks.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Kati says
Wow!!!! I’m never going to Starbucks again because now I can make my own at home. Their pumpkin spice lattes are the only reason I go and it’s out of season until fall.
To make this recipe even easier I used a Starbucks espresso K pod, I think I can get two drinks out of one pod too.
⭐️⭐️⭐️⭐️⭐️
Ken Clark says
Easy and perfect for the holidays… or ANY days really.
Katie Olesen says
Glad you enjoyed it, Ken!
Kris MacMillin says
Making this tomorrow- I see vanilla on the SB ingredients list- did you ever add some to your recipe? I'm thinking of adding a pump of vanilla syrup- as opposed to regular baking vanilla- to a whole batch, for a small hint of it (which will probably be enough for a hot beverage since the heat will probably increase the potency and nose of it). Thanks for any thoughts you have on this. I'll let you know.
Katie Olesen says
The vanilla you're seeing in the ingredients list is actually in the whipped cream. You can always play around with this type of recipe to suit your tastes. Adding vanilla probably won't make a huge difference but it definitely won't hurt the outcome either.
Bill says
Thank you for this — it’s Terrific!! I make my own spice mix because I like to cut way back on the nutmeg, but otherwise followed the recipe. However, where I live the cans of sweetened condensed milk are smaller, so it made less and was a bit thicker — but still nails the Starbucks taste. What would you suggest for thinning it out just a bit?
Katie Olesen says
You could use some evaporated milk or water to thin it out. Milk or heavy cream would also work, but would shorten the shelf life.
Jackie says
It was ok. I swapped out sweetened condensed milk for evaporated milk and it wasnt sweet at all.
Katie Olesen says
Why would you expect it to be sweet when you removed all of the sugar from the recipe? In the post and in the recipe card it states not to use evaporated milk. You basically made pumpkin spiced milk.
Em says
Love this reply 👏😂
Kati says
EMBARRASSING!!!! 😭😂
Hannah says
I love this recipe! I am a form Starbucks barista, and have also tried the Torani pumpkin sauce, and this recipe is my favorite of them all! I have really loved making homemade pumpkin cream cold brews this fall. 🙂
Katie Olesen says
Thank you, Hannah! I am so glad you are enjoying the recipe!
Candice Gable says
I have this. Just made it the other day. But I used my own pumpkin spice seasoning. And added a cpl of other ingredients. I will be making more of this to sell at my events I do
Olivia says
I’ve made the original recipe and it’s wonderful. Do you think it would work with coconut condensed milk to make it dairy free?
Katie Olesen says
Thank you! Yes it will work! There's at least one in the comments that tried it too and said it was good!
Stephanie says
This is a wonderful recipe! I’ve saved so much time and money, but most importantly it’s absolutely delicious. I used one of the recommendations in the comments (more pumpkin) but to each their own. Thank you for a simple, quick recipe! It was hit in my home!
Claire says
Okay. Trying to use up what's in my cupboard here... I have a can of pie filling that's almost a year old, is sad, and has lost its label. Pumpkin pie filling is puree, pumpkin pie spice, sugar, and some thickeners. Sweetened condensed milk is (basically) thickened milk, sugar, a bit of salt - sometimes vanilla. So. Could I not take the same liquid/solid proportions above and swap where the sweetener comes from? Use the filling and cream, whole milk, or half-and-half? I have a feeling it might run a little looser, but I KIND OF feel like it might be worth a shot for a bashed bin can of pumpkin pie filling. Thoughts?
Katie Olesen says
It is not going to be this recipe anymore, but I can't stop you from a fun experiment!
Vivian says
Great recipe! I added a bit more spice and pumpkin puree to my liking for more flavour!
Taylor R says
So simple and delicious! Thank you for sharing this!
Annie says
This is the first (and easiest!!) recipe that actually makes my latte taste like a PSL from Starbucks. It’s delicious and I’m excited to use the sauce in different coffee drinks!
Merlin says
ATTENTION ATTENTION
As a major PSL from Starbucks lover, and who is boycotting it because of the gencide: THIS RECIPE IS EXACTLY LIKE STARBUCKS LIKE 99%!!!! I have had many PSLs in my life and tried a lot of recipes, but this is literally the same. I did add a bit more pumpkin spice and it was really yummy!!
It made a lot of sauce so I put it in the freezer and since condensed milk doesn't freeze solid, its made it into this ice cream consistency. So I take a tablespoon out of it to put in my coffee. So good and sustainable!!
Katie Olesen says
Love this! I'm so glad you're enjoying the recipe!
Misty says
The first time I made this I followed the instructions exactly. I liked it but felt like it needed more pumpkin and more spice. It was also a little grainy for me. This time I used 1 can sweetened condensed milk, probably 1 cup pumpkin, and 1 tablespoon pumpkin pie spice. I also blended it! Perfection!!!
Josie says
Do you think extra could be frozen and used later? I’m just one person and this made so much lol
Katie Olesen says
Yes, you can freeze it! It may not get fully solid but it will last longer that way.