Copycat Starbucks Reserve Pumpkin Latte Recipe

There’s something about the first sip of a Starbucks Reserve Pumpkin Latte that feels like wrapping your hands around autumn itself. Maybe it’s the scent of cinnamon and clove rising with the steam. Maybe it’s the velvety Reserve espresso, deeper and richer than the regular stuff, carrying the cozy weight of real pumpkin and warm milk. Whatever it is, this drink doesn’t just taste like fall, it feels like it.

This copycat Starbucks Reserve Pumpkin Latte is your ticket to that same feeling, no Reserve bar visit required. It leans into real ingredients: creamy condensed milk, puréed pumpkin, a touch of spice, and a bold espresso shot that doesn’t disappear under the foam. Whipped cream and a whisper of pumpkin pie spice on top seal the deal. Whether you’re curled up by a window or dodging leaves on your way to work, this latte brings the Reserve experience home.

How to make the Starbucks Reserve Pumpkin Latte

First, make your silky pumpkin base (you get to choose between a syrup or a thicker Reserve-style sauce). Pull your espresso, steam your milk, and stir it all together in a warm mug. Top it with whipped cream and a gentle dusting of spice. It’s rich, comforting, and carries just enough coffee kick to remind you it’s not dessert… exactly.

Nutrition facts (per 12 oz serving)

• Calories: 290
• Total Fat: 10 g
• Saturated Fat: 6 g
• Carbohydrates: 39 g
• Sugar: 30 g
• Protein: 8 g

Ingredients (for one 12 oz drink)

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 1

Pumpkin Base (choose one)

Reserve-style Pumpkin Sauce (creamier, thicker):

• 2 tbsp sweetened condensed milk
• 1 tbsp pumpkin purée
• ½ tsp pumpkin pie spice
• Pinch of salt

OR

Starbucks-style Pumpkin Syrup (lighter, pourable):

• 3 tbsp water
• 3 tbsp sugar
• ½ tsp pumpkin purée
• ⅛ tsp ground cinnamon
• Pinch each of ground clove, nutmeg, ginger

Latte Base

• 2 shots strong espresso (about 1½–2 oz)
• 6 oz whole milk (or oat milk for dairy-free)
• Whipped cream (for topping)
• Pumpkin pie spice (for dusting)

Tools you’ll need

• Espresso machine, moka pot, or AeroPress
• Small saucepan (for syrup/sauce)
• Milk frother or steam wand
• Spoon or whisk
• Mug (12 oz)
• Fine mesh strainer (optional, for syrup)

Instructions

Make your pumpkin base

For sauce: Whisk condensed milk, pumpkin, spice, and salt in a small bowl until smooth. No heating needed. (1 min)
For syrup: Simmer sugar, water, pumpkin, and spices in a small pan over medium heat for 5 minutes. Strain and let cool. (5 min)

Pull the espresso

Brew 2 shots of espresso or a strong moka pot equivalent. Use a chocolatey medium-dark roast if possible. (2–3 min)

Steam the milk

Froth 6 oz whole milk until glossy and hot (about 60–65°C). You want a velvety microfoam, not bubbly foam. (2 min)

Assemble the latte

1. Add your pumpkin base to the bottom of a warmed mug (use 2 tbsp of sauce or 2–3 tbsp of syrup).
2. Pour in espresso and stir to fully combine.
3. Add the steamed milk, then spoon a bit of the foam on top.
4. Finish with whipped cream and a light sprinkle of pumpkin pie spice.

Tips

• Use sweetened condensed milk for the Reserve-style richness. It adds that barista-level creaminess you won’t get from a syrup alone.
• Don’t skip the salt, it heightens the pumpkin flavor and keeps the drink from turning too sweet.
• If your espresso is weak, the drink will taste flat. Brew strong, even slightly over-extracted if you must.
• A fine dusting of pumpkin pie spice on the whipped cream makes the aroma hit your nose just before your first sip. That’s key to recreating the Reserve vibe.

What to serve with

Sweet bites
• Pumpkin bread or loaf cake – Double down on fall with a soft, spiced slice. The texture echoes the latte’s warmth without being too rich.
• Almond biscotti – Crunchy and just lightly sweet, they’re made for dipping into hot drinks. That little soak softens the bite and brings out the nutty warmth.
• Cinnamon-sugar toast soldiers – Toasted bread with butter and a sprinkle of cinnamon sugar. Simple, nostalgic, and just right beside your Reserve latte.

Savory nibbles
• Cheddar scones – A little savory with a hint of sharpness cuts through the sweetness and rounds out the experience.
• Herb butter crackers – Crispy and salty, they offer balance if you’re sipping your latte mid-morning and skipping breakfast.
• Soft scrambled eggs with chives – Light but creamy, eggs pair surprisingly well with the earthy notes in pumpkin spice when you want something nourishing.

Afternoon pairings
• Dark chocolate squares – Just a few. The bitterness of the cocoa meets the sweetness of the latte in a way that feels indulgent but grown-up.
• Apple slices with peanut butter – Fresh, crisp, and grounding. If you want to keep it autumnal and light, this combo sings.

Variations

Iced Reserve Pumpkin Latte
Shake 2 shots of hot espresso with your pumpkin base and ice. Pour over fresh ice and top with cold milk and whipped cream. Add a touch more syrup or sauce to balance the chill.

Pumpkin Cold Foam Version
Froth ¼ cup heavy cream with 1 tbsp pumpkin syrup and a splash of milk. Spoon over iced espresso and milk for a Reserve-style pumpkin cream cold brew effect.

Extra espresso kick
Go for a triple shot if you love your coffee bold. Works especially well with the creamy sauce version.

Dairy-free
Use oat milk and coconut condensed milk (or skip the condensed and make a syrup). Top with coconut whipped cream.

Dirty Pumpkin Chai
Add a shot of chai concentrate to the base for a spicy twist. You can also use a pumpkin chai syrup instead of the regular base.

Boozy version
Add 1 oz of bourbon or spiced rum to the mug before pouring in the espresso. Best for chilly weekends when you don’t need to drive.

Ingredient substitutes

Espresso

• Original: Starbucks Reserve Espresso
• Substitutes: Any strong espresso with caramel-chocolate notes (use moka pot, AeroPress, or instant espresso concentrate)

Pumpkin Purée

• Original: Canned or homemade pumpkin
• Substitutes: Butternut squash purée, sweet potato purée (similar sweetness and texture)

Sweetened Condensed Milk

• Original: Standard canned SCM
• Substitutes: Coconut condensed milk (for dairy-free), evaporated milk + sugar, or a thick caramel sauce for a twist

Milk

• Original: Whole milk
• Substitutes: Oat milk (creamiest), almond milk, cashew milk, or lactose-free whole milk

Pumpkin Pie Spice

• Original: Store-bought blend
• Substitutes: Mix your own: 1 part cinnamon, 1 part nutmeg, ½ part clove, ½ part ginger

Whipped Cream

• Original: Store-bought or homemade
• Substitutes: Coconut whip, vanilla yogurt whip, or a marshmallow fluff topping if you’re feeling whimsical

Spice dusting

• Original: Pumpkin pie spice
• Substitutes: Cinnamon alone, or a blend of cinnamon and cocoa powder for a mocha-pumpkin vibe