If fall had a flavor, it would taste just like this. Creamy espresso swirled with sweet pumpkin, hints of cinnamon and nutmeg, and that unmistakable whipped cream topping, kissed with caramel drizzle and cinnamon sugar. This Dunkin’ Pumpkin Spice Latte copycat wraps it all into a cozy cup you can sip at home, without waiting in a drive-thru or counting the weeks until Dunkin’s seasonal menu drops.
Whether you’re bundled in a blanket or watching yellow leaves twirl outside your window, this recipe brings all the autumn warmth straight to your mug. And the best part? You can make it just how you like (less sweet, dairy-free, or even iced) for those not-so-crisp fall days.
Table of Contents
How to Make a Dunkin’ Pumpkin Spice Latte at Home
Start with strong espresso or dark roast coffee, add a sweet pumpkin syrup made from real pumpkin purée, sugar, and warm spices, and finish it all with steamed milk and that iconic whipped topping. A touch of caramel and a dusting of cinnamon sugar complete the café-style experience. Whether you take it hot or iced, this latte makes October mornings feel like magic.
Nutrition Facts (per 16 oz serving, hot version)
- Calories: 420
- Total Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 58 g
- Sugar: 50 g
- Protein: 9 g
- Caffeine: ~165 mg
Ingredients (1 serving, 16 oz)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
- ½ cup strong brewed espresso or ¾ cup dark roast coffee
- 1 cup milk (whole milk or any milk of choice)
- 3 tablespoons pumpkin purée
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup (optional for depth)
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon vanilla extract
- Pinch of salt
- Whipped cream (for topping)
- Caramel sauce (drizzle)
- Cinnamon sugar (for dusting)
Tools You’ll Need
- Small saucepan
- Whisk or milk frother
- Measuring spoons
- Espresso machine or coffee maker
- Mug or glass (16 oz)
- Spoon (for layering and topping)
Instructions
Make the pumpkin spice base
In a small saucepan over medium heat, whisk together pumpkin purée, brown sugar, maple syrup, cinnamon, nutmeg, ginger, and salt. Stir for 1–2 minutes until the mixture starts to bubble lightly and smells like a candle shop in the best way. Add vanilla and stir again. Remove from heat.
Add the milk
Pour in the milk and whisk until fully combined. Heat until steaming but not boiling. If using a milk frother, froth until thick and foamy at this point.
Combine with espresso
Pour espresso into your favorite mug. Slowly pour the pumpkin milk mixture over the espresso, holding back the foam with a spoon. Then spoon the foam on top.
Top like Dunkin
Generously swirl whipped cream on top. Drizzle with caramel and dust with cinnamon sugar. Snap a photo if you’re feeling proud, then sip while it’s hot.
Optional Iced Version
Let the pumpkin milk cool, then pour it over ice and espresso. Top with whipped cream, caramel, and cinnamon sugar as usual. Cold and cozy all at once.
Tips
- Use canned pumpkin purée, not pumpkin pie filling.
- Froth milk separately if you want that thick café foam.
- For stronger spice flavor, add a pinch more cinnamon and nutmeg.
- Make a big batch of the pumpkin base and refrigerate for up to 5 days.
What to Serve With
Sweet & cozy
- Pumpkin muffins or bread – If you’re all-in on fall, double down with a warm pumpkin muffin. The textures play together beautifully, and the spice profile matches in harmony.
- Apple slices with caramel dip – Crisp apple, gooey caramel, creamy latte. It’s like a caramel apple festival in your kitchen.
- Snickerdoodle cookies – Their soft chew and cinnamon-sugar finish echo the topping on your latte.
Savory & balanced
- Everything bagel with cream cheese – The salty, garlicky crunch is a bold contrast to the sweet latte. Dunkin would approve.
- Breakfast sandwich with egg and cheese – A heartier bite to anchor your morning if the latte is your only sweet indulgence.
- Cheddar scones or biscuits – That sharp, crumbly flavor holds its own beside the warm spices of the latte.
Light afternoon pairings
- Toasted pecans or candied walnuts – Just a few in a dish on the side, warm and nutty with a crackle of sweetness.
- Biscotti – Crisp and not too sweet, biscotti makes a perfect coffee-dipping companion. Pumpkin spice lattes make it feel like a luxurious moment.
Variations
Lightened-Up PSL
Use unsweetened almond milk, reduce sugar to 1 tbsp, and skip the whipped cream. The spices still shine.
Extra Spicy
Add a pinch of clove and a dash more cinnamon to bring out a more pronounced spiced character.
Mocha Pumpkin Spice
Stir in 1 teaspoon cocoa powder or ½ oz chocolate syrup to the pumpkin base before combining with espresso. A little indulgent, a lot delicious.
Dairy-Free
Use oat milk or almond milk and skip whipped cream or use coconut whip. The pumpkin base itself can be made without condensed milk if you sweeten it naturally.
Pumpkin Cream Cold Brew Style
Skip the milk entirely. Make the pumpkin spice base and blend it with a little oatmilk and vanilla, then froth. Pour over cold brew and top with the pumpkin foam.
Maple Pumpkin Latte
Replace brown sugar with pure maple syrup. It makes for a rounder, more naturally sweet profile that complements the spices with a woodsy warmth.
Ingredient Substitutes
Pumpkin Purée
- Substitute with: sweet potato purée, butternut squash purée, or canned pie filling (just reduce added sugars).
Brown Sugar
- Substitute with: coconut sugar, maple syrup, honey, or white sugar + a touch of molasses.
Milk
- Substitute with: oat milk, almond milk, coconut milk, or cashew milk. If using a thicker plant milk, you may not need to froth.
Espresso
- Substitute with: strong brewed coffee, cold brew concentrate, or instant espresso dissolved in water.
Spices (Cinnamon, Nutmeg, Ginger)
- Substitute with: pumpkin pie spice mix (½ tsp) or chai spice blend for a twist.
Whipped Cream
- Substitute with: coconut whipped cream, store-bought dairy-free whip, or omit for a lighter version.
Caramel Drizzle
- Substitute with: maple syrup, honey drizzle, or cinnamon syrup for a sweet finish.
Cinnamon Sugar
- Substitute with: nutmeg sugar, pumpkin spice sugar, or cocoa powder for dusting.
Ingredients
- ½ cup strong brewed espresso or ¾ cup dark roast coffee
- 1 cup milk (whole milk or any milk of choice)
- 3 tablespoons pumpkin purée
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup (optional for depth)
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon vanilla extract
- Pinch of salt
- Whipped cream (for topping)
- Caramel sauce (drizzle)
- Cinnamon sugar (for dusting)
Instructions
Make the pumpkin spice base
In a small saucepan over medium heat, whisk together pumpkin purée, brown sugar, maple syrup, cinnamon, nutmeg, ginger, and salt. Stir for 1–2 minutes until the mixture starts to bubble lightly and smells like a candle shop in the best way. Add vanilla and stir again. Remove from heat.
Add the milk
Pour in the milk and whisk until fully combined. Heat until steaming but not boiling. If using a milk frother, froth until thick and foamy at this point.
Combine with espresso
Pour espresso into your favorite mug. Slowly pour the pumpkin milk mixture over the espresso, holding back the foam with a spoon. Then spoon the foam on top.
Top like Dunkin
Generously swirl whipped cream on top. Drizzle with caramel and dust with cinnamon sugar. Snap a photo if you’re feeling proud, then sip while it’s hot.
Notes
Calories: 420 Total Fat: 14 g Saturated Fat: 9 g Carbohydrates: 58 g Sugar: 50 g Protein: 9 g Caffeine: ~165 mg
