pumpkin spice latte

Pumpkin Spice Latte from Delish.com is the best thing about autumn.

Pumpkin Spice Latte

c. whole milk

pumpkin purée

maple syrup

pumpkin pie spice,

pure vanilla extract

c. espresso

Whipped cream,

https://streaming.hearstdigitalstudios.com/588b1f03-8c00-40fa-92e4-2cedce6e9ae1/video_rover_16x9_1080p_hd_1536610131_49071.mp4

You Favorite Chocolate Chip Cookie Got A MAJOR Upgrade

This is such a fun recipe because it has the feel of a homemade pumpkin spice latte, which we also love, but it&#x27;s completely caffeine free so it can be enjoyed by the whole family any time of day.  See recipe notes for instructions to make a thicker smoothie version!

2-Minute Pumpkin Spice Milk (aka: No coffee Pumpkin Spice Latte)

milk ((or milk alternative))

pumpkin

tsp maple syrup

tsp pumpkin pie spice

tsp pure vanilla extract

hydrolyzed collagen

1/4-1 tsp colostrum powder

Whipped cream

pumpkin pie spice

Place all ingredients except optional garnishes into a glass, then whisk or mix with an immersion blender.

(If serving hot, gently heat all except vanilla on stove, whisking constantly. When steaming, remove from heat, add vanilla, then pour into serving glass)

Top with whipped cream and additional pumpkin pie spice for garnish if desired.

Quick and easy Starbucks pumpkin spice syrup recipe. This pumpkin spice sauce is perfect for making a pumpkin spice latte at home with coffee or chai.

Starbucks Pumpkin Spice Sauce (Syrup)

sugar

water

pumpkin puree

condensed milk

salt

Combine sugar and water in a small pot...

Combine sugar and water in a small pot on the stove over medium heat.

Once the sugar has dissolved and this simple...

Once the sugar has dissolved and this simple syrup reaches a boil, turn the heat down to low.

Add pumpkin puree, sweetened condensed milk, pumpkin pie...

Add pumpkin puree, sweetened condensed milk, pumpkin pie spice and salt to the syrup mixture on the stove.

Stir all ingredients together for a minute or...

Stir all ingredients together for a minute or two over low heat.

Remove from heat and let the pumpkin sauce...

Remove from heat and let the pumpkin sauce cool. Store in a jar in the refrigerator.

Pumpkin spice lattes have become the harbinger of fall. Long before the leaves start to change colors, or I have to get out my sweaters.The bad thing is that Starbucks famous latte syrup has dairy in it. If you're vegan, allergic to dairy, or just prefer to make things from scratch - this recipe is for you.Vary the spices to suit your tastes, use sweeteners of your choice in place of the ones called for. This fall you'll be drinking your new favorite vegan pumpkin spice lattes with this syrup!

Instant Pot Vegan Pumpkin Spice Syrup Recipe

can full fat coconut milk

unsweetened nondairy milk

molasses

brown sugar, optional

cinnamon

cardamom

allspice

cloves

Add all the ingredients to a mixing bowl...

Add all the ingredients to a mixing bowl and whisk until smooth and well combined.

Note: You can do this right in your...

Note: You can do this right in your Instant Pot liner if you have a silicone whisk or one made of non-scratch material. Never use metal utensils in your lines. It can cause scratches.

Put the mixture in your Instant Pot liner,...

Put the mixture in your Instant Pot liner, put the lid on and make sure the steam release valve is pointed to sealing

Cook on high pressure for 10 minutes and...

Cook on high pressure for 10 minutes and carefully release the pressure manually.

Store the amount that you can use in...

Store the amount that you can use in a week in the fridge and freeze the rest in 1 week-sized servings.

https://mediavine-res.cloudinary.com/video/upload/jgnh2ukhwwvdx51vyiav.mp4

I’m one of those people that are madly in love with fall. While it’s not quite autumn yet, I know that pumpkin spice lattes from Starbucks come back August 28 this year. That’s great news to many people, but their syrup has dairy in it, so it’s not for me. I’m giving you my new Instant Pot Vegan Pumpkin Spice Syrup Recipe so you, like me, can make your own at home.

Delicate pumpkin macarons featuring fall spices and a touch of coffee. They&#x27;re filled with a delicious pumpkin spice buttercream.

Pumpkin Macarons

egg whites (room temperature)

almond flour

tsp ginger

tsp nutmeg

instant espresso

tsp allspice

butter

vanilla

nutmeg

allsprice

ginger

Beat egg whites until foamy, then add white sugar and beat until stiff peaks form.

Sift almond flour and powdered sugar in large bowl.

Fold flour/sugar mixture into the egg white mixture. (about 50 folds! Your batter should be marshmallowy and flow slowly. You're trying to crush the air bubbles in so your cookies aren't holly when baked)

Transfer batter to a pastry bag.

Pipe out one inch rounds on a baking sheet lined with silpat or parchment paper. Lift the baking sheet about six inches off the counter, drop it, then repeat. This is done to remove unwanted air bubbles.

Allow to rest uncovered for about 40 minutes.

Bake at 300F for 20 minutes.

For the Cookie

Cream the butter and pumpkin puree.

Add in the sugar and spices.

&nbsp;Mix well and scrape down side of bowl.

Add vanilla and mix well.

For the Buttercream

Pipe a dollop on the back of a cookie and sandwich together.&nbsp;

For the Assembly

https://www.youtube.com/watch?v=DzZLzjTHS-Y

How to Make Pumpkin Spice Macarons

🍂Pumpkin Spice Latte Macarons!🍁 I'm literally shocked by how well they came out because mine usually suck. Macarons can be tricky, you (I) often end up with hollow cookies, cracked cookies, lopsided cookies etc. but this time I folded the mixture just right, let them sit for almost an hour before baking and they were perfect! Also loving the spice combo I mixed up for these and will definitely incorporate into my next 🎃pie. This was my first go at a pumpkin buttercream and I was very worried when I opened up the pumpkin purée can 😳, I thought to myself, this just doesn't seem right... But it all came together! Full recipe up on the blog (link in bio) check it out and let me know what you think! 🍁🎃☕️🍂🎉

How to Make Pumpkin Spice Macarons

Make your own pumpkin spice lattes at home that are better than Starbucks!

Pumpkin Spice Lattes

pumpkin pie spice (homemade recipe below)

honey

milk

vanilla extract

shots espresso (or 2/3 cup strong coffee)

whipped cream

chocolate extract (optional, for mocha version)

chocolate sauce for glass (optional, for mocha version)

black pepper

For the pumpkin spice latte version: In a...

For the pumpkin spice latte version: In a small sauce pan over medium heat, add the spice, pumpkin and honey. Cook while constantly stirring until it starts to simmer, about 45 seconds.

Next, stir in the milk and vanilla. Bring...

Next, stir in the milk and vanilla. Bring to a slight simmer while constantly stirring.

Next, use an immersion blender (or transfer the...

Next, use an immersion blender (or transfer the mixture to a blender carefully) and blend until frothy.

Divide the espresso between two glasses, and divide...

Divide the espresso between two glasses, and divide the latte mixture on top. Top with whipped cream and serve.

For the mocha version: In a small sauce...

For the mocha version: In a small sauce pan over medium heat, add the spice, pumpkin and honey. Cook while constantly stirring until it starts to simmer, about 45 seconds.

Next, stir in the milk, vanilla, and chocolate...

Next, stir in the milk, vanilla, and chocolate extract. Bring to a slight simmer while constantly stirring.

Add chocolate sauce to the two glasses, and...

Add chocolate sauce to the two glasses, and add the coffee or espresso. Pour the frothy pumpkin latte mixture on top, and then top with whipped cream. Drizzle extra chocolate sauce on the whipped cream.

Combine all ingredients, and store in an air-tight...

Combine all ingredients, and store in an air-tight jar.

Make your own Healthy Pumpkin Spice Syrup, perfect for making your own vegan pumpkin spice lattes and pumpkin chai lattes, or for drizzling on top of pancakes! It's dairy-free, vegan, and refined sugar-free.

Healthy Pumpkin Spice Syrup

(122 grams) pure pumpkin puree

coconut sugar, optional,

Combine the pumpkin and spices in a small saucepan over low-medium heat. Cook for about 1 minute, to cook off any &#8220;canned pumpkin&#8221; flavor, stirring regularly.

Next, add in the maple syrup, coconut sugar, pumpkin pie spice, and water. Mix to combine and cook for a few minutes, stirring occasionally, until the coconut sugar is dissolved.

It should have a thin, pourable consistency, with a little bit of caramelly texture.

Add more water if it&#8217;s thickened more than you&#8217;d like, and note that it will thicken a bit as it cools. Add vanilla extract and stir to combine.

Pour into the bottle of your choice. Store in the fridge for up to 3 weeks.

Great recipe!! I made this earlier today :D

Saw it on Instagram and just made it immediately!! Sooo good in coffee! Thank you for sharing.

Beyond delicious and so quick to make!! Another amazing recipe :)

Do yourself a huge favor and try this recipe because the results are simply amazing! I drizzled it over whipped cream on a less-than-ideal mug cake which transformed that effort into a heavenly treat. Thanks so much for another win at home! 

Made this yesterday and I'm ALREADY almost out!! It's so so freaking delicious.

This recipe is absolutely amazing! It’s like a bottled up jar of Fall. I decided to take out the coconut sugar and it was sweet enough for me. I added it to some hot almond milk and it was just a warm mug of happiness. This was far better than any pumpkin spiced creamer you’d get at a grocery store. Highly recommend!

Just made this -- AMAZING!!! Perfect for fall and avoiding overly sugary syrups. Thank you!

Just made this with the "rests" of the pumpkin puree and letttt meeee tell youuu! It's the coziest of syrups!!

This Copycat Starbucks Pumpkin Spice Latte Recipe is easy to make and so good you want to keep making and making it.

The Best Starbucks Pumpkin Spice Latte 

white sugar

500 ml cold water

cinnamon powder

ginger powder

pumpkin flesh

600 ml full milk

coffee

Whipped Cream (optional)

Prepare the syrup by mixing the sugar with water and bringing it to low boiling. Once the sugar is melted add the cinnamon sticks, the spices and the pumpkin pulp, continuing to mix on a low flame for 5 minutes;

Remove from heat and pour in a hermetically sealed glass jar, allow to cool and refrigerate or use it immediately;

Heat the milk by bringing it almost to the boiling point; 

Pour 2 tablespoons of pumpkin syrup into each large cup;

Pour hot coffee and milk then blend mixture with an immersion blender until frothy;

Prepara il famoso pumpkin spice latte, il latte alla zucca, di Starbucks a casa con la nostra ricetta semplice e veloce.

stecche di cannella

600 grammi di zucchero

500 ml di acqua fredda

di cucchiaino di cannella

2/4 di cucchiaino di zenzero

di cucchiaino di noce Moscata

600 ml di latte

300 ml di caffè

Panna montata (opzionale)

cucchiai di polpa di zucca o zucca in barattolo

Preparare lo sciroppo mescolando lo zucchero con l'acqua e portando ad ebollizione a fiamma bassa. Una volta che lo zucchero si è sciolto aggiungere le stecche di cannella, le spezie e la polpa di zucca continuando a mescolare sempre a fiamma bassa per 5 minuti;

Togliere dal fuoco e versare dentro un barattolo di vetro a chiusura ermetica, lasciar raffreddare e mettere in frigo;

Scaldare il latte portandolo quasi al punto di ebollizione e nel frattempo versare 2 cucchiai di sciroppo di zucca dentro ogni tazza grande;

Versare il caffè caldo e il latte quindi montare in modo da ottenere la schiuma;

Aggiungere, a piacere, panna montata e servire.

Pumpkin Spice Latte Breakfast Smoothie

(180 ml) unsweetened almond milk

Tbsp (8 g) almond butter**

Tbsp (30 g) pumpkin puree

Medjool dates, pitted (~30 grams)***

(30 g) rolled oats (GF if needed)

instant coffee granules****

tsp ground cinnamon

The night before, add all the ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight. This step isn&#8217;t absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.

When ready to eat, blend on high until the oats and dates have fully broken down and a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your preference.

At this point, you can either enjoy it as is or warm it up by transferring the smoothie to a small saucepan set over medium heat and bringing it to a simmer or boil, depending on how hot you want it. If the smoothie becomes too thick during cooking, add an extra splash of almond milk until your desired consistency is reached.

Hi! I had to share my adaptions....I use cooked/roasted sweet potatoes instead of the pumkin puree. I suppose I could carve out a pumkin but I actually love the sweetness of the potatoes. The pumkin spice, cinnamon, nutmeg, clove and ginger spices all make it taste like pumkin. I often omit oats and add a bit or half avacado and flax oil. Tastes like creamy pumkin pie filling. Oh, and usually no coffee as espresso is sacred.....but I do love adding it sometimes! And thanks for the amazing inspirational posts!

The pumpkin is back, yas, yas, a million times YAS!!! I've been so ready to get into the fall spirit, but the 90+ degree whether has been like "sike". This smoothie is the perfect fall fix that beats the heat! To be honest, I'm a bit of a coffee wimp, so I'm thinking of subbing out the coffee for some cappuccino Nuzest protein I've been wanting to try.  

xxMeah

I made this with Garden of Life coffee-flavored protein powder instead of instant coffee, and it turned out really well!

Here's what you need: nut butter, pumpkin puree, coconut  oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Peanut Butter Pumpkin “Fudge” Recipe by Tasty

nut butter, of preference

coconut oil

pumpkin pie spice, nutmeg

flaky sea salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

https://vid.tasty.co/output/56214/mp4_640x640/1507921547

Skip the expensive drive thru options and whip up your own Iced Pumpkin Spice Latte at home, with as much pumpkin pie flavor as you like!

Top 21 pumpkin spice latte recipes from across the web

The most viewed pumpkin spice latte recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 21 pumpkin spice latte recipes from across the web

The most viewed pumpkin spice latte recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Latte

2-Minute Pumpkin Spice Milk (aka: N...

Starbucks Pumpkin Spice Sauce (Syru...

Instant Pot Vegan Pumpkin Spice Syr...

Pumpkin Macarons

Pumpkin Spice Lattes

Healthy Pumpkin Spice Syrup

The Best Starbucks Pumpkin Spice La...

Pumpkin Spice Latte

Pumpkin Spice Latte Breakfast Smoot...

Peanut Butter Pumpkin “Fudge” Recip...

Iced Pumpkin Spice Latte

Copycat Starbucks Pumpkin Spice Lat...

Starbucks Pumpkin Spice Latte

Starbucks Pumpkin Spice Latte

Regal Pumpkin Spice Latte

Pumpkin Spice Latte

Pumpkin Spice Latte

Pumpkin Spice Latte Recipe

Pumpkin Spice Latte

Pumpkin Spice Latte Cake

The most viewed pumpkin spice latte recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine