Let's address the elephant in the room - pumpkin spice lattes have a reputation problem. They've become the punchline of fall jokes because most versions taste like someone melted a Bath & Body Works candle into coffee-flavored milk. But here's the thing: when made correctly with actual pumpkin and coffee that already has cinnamon built in, PSL is genuinely good. This is that version...
TLDR: The Quick Recipe
You'll need: 8 oz brewed Cinnamayhem coffee, 4 oz milk, 2 tbsp pumpkin puree, 2 tbsp maple syrup (or brown sugar), 1/4 tsp vanilla extract, 1/4 tsp pumpkin pie spice, whipped cream (optional)
Quick steps:
- Brew 8 oz Cinnamayhem coffee
- Heat milk with pumpkin puree, maple syrup, vanilla, and spices
- Combine coffee and pumpkin milk mixture
- Top with whipped cream and extra spice
Total time: 7 minutes
Why Most PSLs Disappoint (And How This One Doesn't)
The problem with most pumpkin spice lattes is they skip the actual pumpkin. They use artificial pumpkin flavoring that tastes like the concept of fall rather than anything real. Then they drown it in sugar to mask the chemical taste.
This recipe uses real pumpkin puree. You know, the stuff that comes from actual pumpkins. Combined with Cinnamayhem - coffee that already has legitimate cinnamon roll character built into every bean - you get a PSL where every ingredient is pulling its weight instead of fighting for attention.
The Pumpkin Puree Situation
Canned Pumpkin Puree
This is your move. Get 100% pure pumpkin puree - not pumpkin pie filling (that has sugar and spices already added). Libby's is the standard for good reason. One can makes about 7 lattes, and it keeps in the fridge for a week after opening.
Storage tip: Freeze leftover puree in ice cube trays (2 tbsp per cube). Pop them out into a freezer bag. Now you have pre-portioned pumpkin for future lattes without waste.
Fresh Pumpkin
If you roast and puree your own pumpkin, respect. Use sugar pumpkins (also called pie pumpkins), not carving pumpkins. The process takes about an hour. Is it worth it? Only if you enjoy the process - the flavor difference is minimal once combined with coffee and spices.
Pumpkin Pie Filling
Don't use this. It's already sweetened and spiced, which throws off the recipe balance. You'll end up with something too sweet and weirdly textured.
The Recipe: Actual Steps for Actual PSL
What You'll Need:
- 8 oz freshly brewed Cinnamayhem coffee (hot)
- 4 oz milk (whole milk works best, but any type works)
- 2 tbsp pumpkin puree (NOT PUMPKIN PIE FILLING!!!)
- 2 tbsp maple syrup or brown sugar
- 1/4 tsp vanilla extract
- 1/4 tsp pumpkin pie spice (plus extra for topping)
- Whipped cream (optional but you should)
- Fine mesh strainer (optional, for smoother texture)
The Method:
1. Brew Your Coffee - Make 8 oz of Cinnamayhem using whatever method you prefer. The cinnamon roll notes in this coffee are the foundation of the entire drink. You want a full-bodied extraction here - if you're using a pour over, aim for a 3-4 minute brew time.
2. Make Your Pumpkin Milk - This is where most people mess up. In a small saucepan, combine your milk, pumpkin puree, maple syrup (or brown sugar), vanilla extract, and pumpkin pie spice. Whisk constantly over medium heat. You want to fully incorporate the pumpkin puree - no lumps, no separation.
Heat until the mixture is hot and starting to get frothy, about 3-4 minutes. Don't let it boil! You'll see small bubbles forming at the edges - that's your signal to pull it off the heat. Keep whisking the whole time or the pumpkin will settle and burn on the bottom.
Pro tip: If you have a milk frother, use it here after heating. It'll give you that cafe-style foam and fully integrate the pumpkin.
3. The Combination - Pour your hot coffee into your mug. Now you have a choice: pour the pumpkin milk mixture directly in, or pour it through a fine mesh strainer for a smoother texture. The strainer removes any pumpkin fiber that didn't fully incorporate. Either way works - straining gives you a more refined drink, not straining gives you more body.
Stir gently to combine everything.
4. Finish Strong - Top with whipped cream. Dust generously with pumpkin pie spice. The spice on top isn't just decorative - it's the first thing you smell with each sip, and that aroma is half the experience.
Troubleshooting Your PSL
Pumpkin Puree Won't Mix In? You're not whisking enough or your heat is too low. Pumpkin puree needs aggressive whisking and sufficient heat to emulsify with milk. Use a whisk, not a spoon, and keep it moving constantly.
Drink Has Grainy Texture? Either strain it next time or use a milk frother after heating to break up any remaining pumpkin particles. Some texture is normal with real pumpkin - it's not a bug, it's proof you're using actual ingredients.
Too Sweet? Cut the maple syrup to 1 tbsp or eliminate it entirely. Pumpkin has natural sweetness, and if you're topping with sweetened whipped cream, you might not need much added sugar at all.
Not Enough Pumpkin Flavor? Add another tablespoon of puree. Some people want subtle pumpkin, others want it aggressive. Start with 2 tbsp and adjust from there.
Spices Taste Harsh? Your pumpkin pie spice might be old. Spices lose potency over time. Fresh spice blend makes a noticeable difference. If your container is over a year old, replace it.
Variations That Actually Work
The Maple Bourbon PSL
Use all maple syrup for sweetener, add 1 oz bourbon to the finished drink. The maple and bourbon combination with pumpkin is fall in liquid form.
The Protein PSL
After making your pumpkin milk mixture, blend it with 1 scoop vanilla protein powder or collagen protein before adding to coffee. Suddenly your treat is also your post-workout drink. Use unsweetened protein powder and you might not need additional sweetener.
The Iced PSL
Make the pumpkin milk mixture as written but let it cool completely. Brew 4 oz of Cinnamayhem double strength (16g coffee to 4 oz water), let it cool. Fill a glass with ice, add 4 oz regular milk, your cooled pumpkin mixture, your cooled coffee concentrate. Stir. Top with cold foam or whipped cream.
The Extra Spicy
Add a tiny pinch of cayenne pepper to your pumpkin milk mixture. The heat plays surprisingly well with pumpkin and cinnamon. Start with just a pinch - you want warmth, not pain.
The Chocolate Pumpkin
Add 1 tbsp cocoa powder to your pumpkin milk mixture. Whisk thoroughly to avoid lumps. This turns your PSL into something closer to a Mexican hot chocolate with pumpkin. Use Cacao-razy instead of Cinnamayhem for maximum chocolate impact.
The Economics of Making PSL at Home
A grande PSL at Starbucks costs $6-7 depending on your location. Let's break down what this homemade version actually costs:
- Cinnamayhem coffee: approximately $0.75 per serving
- 4 oz milk: approximately $0.25
- 2 tbsp pumpkin puree: approximately $0.30
- Maple syrup and spices: approximately $0.20
- Whipped cream (optional): approximately $0.25
Total cost per serving: $1.75
Make this 3 times and you've saved enough to buy another bag of coffee. Make it throughout fall season and you're saving $100+ while drinking something that actually contains real pumpkin.
Why Cinnamayhem Makes This Recipe Work
You could make this with regular coffee. It would taste like pumpkin milk with coffee in it. Here's why Cinnamayhem specifically elevates this:
Our 24-hour flavor infusion process means genuine cinnamon roll character is built into every bean. When you add pumpkin spice (which includes cinnamon), you're not getting redundant flavors. You're getting layers - the coffee's baked cinnamon notes supporting the pumpkin mixture's spice blend.
Regular coffee and pumpkin spice fight each other because they're coming from different places. Cinnamayhem and pumpkin spice speak the same language. The result tastes intentional, not accidental.
Milk Choices and What They Do
Your milk choice matters more in this recipe than most coffee drinks because you're emulsifying it with pumpkin puree.
Whole milk: Creates the richest, most cafe-style texture. The fat content helps the pumpkin emulsify smoothly. This is your best bet for authentic PSL experience.
2% or skim milk: Works fine but the drink will be thinner. Compensate by adding an extra tablespoon of pumpkin puree for body.
Oat milk: Surprisingly good here. The natural sweetness pairs well with pumpkin, and it froths nicely. Reduce maple syrup to 1 tbsp since oat milk is already sweet.
Almond milk: The almond flavor competes with pumpkin. Not recommended unless you specifically want that flavor combination.
Coconut milk: Too strong a flavor that overwhelms the pumpkin. Skip it.
Serving Suggestions for Maximum Fall Vibes
For breakfast: Pair with oatmeal, granola, or pumpkin bread. The PSL is sweet enough to be your breakfast treat without needing additional pastries.
For afternoon: Serve with apple slices and peanut butter, or alongside cheddar cheese and crackers. The savory contrast makes the PSL's sweetness more enjoyable.
For fall gatherings: Make a large batch of the pumpkin milk mixture (multiply the recipe by number of servings). Keep it warm in a slow cooker. Brew a pot of Cinnamayhem. Let people combine to taste. Set out whipped cream, extra pumpkin pie spice, and cinnamon sticks. Instant fall coffee bar.
Stop Drinking Candle-Flavored Coffee
Here's the reality - you can keep paying $7 for artificially flavored pumpkin drinks, or you can spend 7 minutes making something with actual pumpkin that costs $1.75. Both will give you caffeine. Only one will give you something that tastes like food instead of like seasonal marketing.
This recipe uses real ingredients and coffee that's designed to work with them. The pumpkin puree might seem like extra effort, but it's literally opening a can and whisking. If you can make instant ramen, you can make this.
Ready for PSL That Doesn't Disappoint?
Grab a bag of Cinnamayhem, pick up a can of pumpkin puree, and spend 7 minutes making fall coffee that justifies its reputation instead of ruining it.
Want more seasonal coffee recipes? Check out our holiday brewing guide. Ready to explore more flavors? Browse our full lineup.
Bad Teddy. Good Coffee.
Now stop reading and start brewing. That pumpkin puree isn't going to whisk itself.