Pumpkin Spice Latte Mocktail Recipe

Starbucks has sold over 600 million pumpkin spice lattes since launching the drink in 2003, which makes the PSL the most universally recognized fall flavor in America. The mocktail version delivers the same maple-pumpkin-cinnamon profile without alcohol or caffeine, built around a pumpkin spice concentrate that takes five minutes to whisk together and keeps in the fridge all week. Serve it hot like a latte or shaken over ice with cold foam on top.

What You’ll Want on Hand

A small whisk does most of the work for the concentrate. A handheld milk frother turns steamed milk into the foam that makes a latte read as a latte rather than as hot milk in a cup. A tall latte glass shows the layering for the hot version; for the iced version, a Collins glass or any tall 12 oz glass holds the build. A microplane earns its keep for the finishing dust of fresh nutmeg over the foam.

Recommended Reads

• Pumpkin Spice White Russian
• Apple Cinnamon Sparkler
• Hot Apple Cider
• Spiced Pear Lemonade
• Cranberry Ginger Fizz

The PSL Phenomenon, Briefly

Starbucks launched the Pumpkin Spice Latte in 2003 as a regional test in Vancouver, Washington, and Pittsburgh. By 2020 the company had sold more than 600 million of them, which makes the PSL the most successful seasonal drink in the chain’s history. Whatever you think of the drink itself, the cultural reach is real: pumpkin pie spice in coffee was a niche concept in 2002 and is now a flavor profile sold in every drugstore in America.

The mocktail version emerged in the mid-2010s as the sober-curious movement met America’s fall obsession. For pregnant women, kids, and the not-coffee-drinking among us, a non-alcoholic non-caffeinated version of the PSL is the entry point to the same autumn ritual without the espresso shot or the wine-and-cocktail-hour problem. The flavor profile is the work; coffee is not load-bearing here.

The technique that matters is building a smooth pumpkin spice concentrate before anything else hits the glass. Real pumpkin puree, whisked into maple syrup and spices with a splash of warm liquid, becomes a smooth paste that integrates evenly into milk. Skipping this step is why most home-made PSL mocktails end with pumpkin sediment in the bottom of the cup.

A Few Notes on the Ingredients

Pumpkin puree, not pumpkin pie filling. The can labeled “100% pumpkin” is what you want. Pumpkin pie filling is pre-sweetened and pre-spiced and will throw the ratio off. Libby’s is the standard supermarket option and works fine; any plain pumpkin puree is fine.

Pumpkin pie spice, store-bought or whisked from your own jars. The mix is cinnamon, ginger, nutmeg, allspice, and clove, roughly in that order of volume. If you do not have pumpkin pie spice on hand, whisk 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + 1/8 tsp allspice + 1/8 tsp clove and you are close enough.

Maple syrup is the sweetener, not white sugar. The depth maple brings is part of the flavor profile and a sugar swap reads as flatter. Use real maple syrup, grade A dark or grade B; pancake syrup made of corn syrup and caramel color will not work.

The milk is up to you. Whole dairy milk gives the richest result; oat milk gives the closest dairy-free approximation; almond milk reads thinner but is fine. Avoid skim, which will not foam properly and will taste watery against the pumpkin.

Coffee is optional. The hot version is recognizably a PSL with a shot of decaf espresso or strong brewed decaf folded in; without coffee it is closer to a pumpkin spice steamer and still excellent. For caffeine-free, use a roasted chicory drink or a strong chai concentrate in place of the espresso shot.

Recipe: Pumpkin Spice Latte Mocktail

Prep time: 5 minutes | Cook time: 3 minutes | Total time: 8 minutes | Serves: 1 drink (concentrate makes enough for 6 drinks)

Ingredients

For the pumpkin spice concentrate (makes about 180 ml / 3/4 cup, enough for 6 drinks):

• 120 g (1/2 cup) pumpkin puree, plain, 100% pumpkin
• 120 ml (1/2 cup) pure maple syrup, grade A dark
• 1 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• 30 ml (2 Tbsp) hot water, just-boiled

Per drink, hot version:

• 30 ml (2 Tbsp) pumpkin spice concentrate
• 240 ml (1 cup) whole milk or oat milk, steamed or warmed to 65 to 70°C (150 to 160°F)
• 30 ml (1 fl oz) strong brewed decaf coffee or 1 shot decaf espresso (optional)
• Whipped cream, for topping (optional)
• Fresh nutmeg and ground cinnamon, for finishing

Per drink, iced version:

• 30 ml (2 Tbsp) pumpkin spice concentrate
• 120 ml (1/2 cup) cold milk or oat milk
• 30 ml (1 fl oz) cold strong decaf coffee (optional)
• Ice, to fill the glass
• 60 ml (2 fl oz) cold foam, see notes
• Fresh nutmeg, for finishing

Instructions

1. Make the concentrate first. In a small bowl, whisk 120 g (1/2 cup) pumpkin puree with 120 ml (1/2 cup) maple syrup, 1 tsp pumpkin pie spice, and 1 tsp vanilla until smooth. Add 30 ml (2 Tbsp) just-boiled water and whisk until the mixture is smooth and pourable. The concentrate should look like a thin pumpkin sauce. Transfer to a clean jar and refrigerate up to 5 days.
2. For the hot version, warm 240 ml (1 cup) of milk in a small saucepan or with a steam wand to 65 to 70°C (150 to 160°F), just below scalding. Whisk in 30 ml (2 Tbsp) of the pumpkin spice concentrate until fully integrated. If using coffee, pour 30 ml (1 fl oz) of strong brewed decaf into a latte glass, then pour the spiced milk on top.
3. Use a handheld milk frother to foam the top of the milk before pouring, or shake half the milk hot in a sealed jar (cap on tight, fifteen seconds) to make a quick foam. Spoon the foam on top of the latte. Top with whipped cream if you want it, then dust with fresh nutmeg and a pinch of cinnamon. Serve immediately.
4. For the iced version, combine 30 ml (2 Tbsp) of the concentrate with 120 ml (1/2 cup) of cold milk and 30 ml (1 fl oz) of cold coffee in a cocktail shaker. Shake hard for ten seconds without ice (this is a dry shake to break up the puree), then add a scoop of ice and shake another five seconds.
5. Strain into a tall glass filled with fresh ice. Top with 60 ml (2 fl oz) of cold foam (see notes) and dust with fresh nutmeg. Serve with a straw.

Notes

For cold foam, shake 60 ml (1/4 cup) of cold whole milk or oat milk with 1 tsp of vanilla syrup or maple syrup in a sealed jar for thirty seconds until thick and pourable. The handheld milk frother also works on cold milk if you tilt the jar and run the frother at the surface. Pour the foam onto the iced drink with the back of a spoon to keep the layers visible.

The concentrate keeps for five days in the fridge in a clean jar. Past five days the pumpkin starts to taste flat. If you see any separation, whisk before pouring.

Skip the coffee entirely for a kid-friendly steamer version. The pumpkin spice concentrate plus warm milk plus a cap of foam is excellent on its own.

Tips and Variations

The dairy-free version

Oat milk is the best dairy-free choice here. The fat and protein in oat milk steam and foam closer to dairy than almond or rice milk, and the natural sweetness of oat milk plays well with the maple. For an even closer dairy match, use barista-blend oat milk; the formulation is built to foam.

The herbal-tea base

To skip caffeine entirely, swap the coffee for a strong rooibos or chai herbal tea, brewed double-strength. Rooibos brings a similar earthy depth without the bitterness of coffee. Brew the tea, cool slightly, and use it in place of the espresso shot in either the hot or iced build.

The kid version

For kids, skip the coffee and serve as a pumpkin spice steamer. Whisk the concentrate into warm milk, top with whipped cream and a heavy dust of cinnamon, and serve in a smaller mug. This works for kids who like the smell of fall but cannot drink coffee.

The boozy spike

If you want the alcoholic version, the pumpkin spice white russian is the answer. Same flavor profile, with vodka and coffee liqueur folded into the milk and a thicker cream float on top.

Storage and reheating

The concentrate is the only component that holds. Keep it in a sealed jar in the fridge for 5 days. When you reach for it, give the jar a stir or a brief whisk to re-integrate before measuring. The finished drink does not store well; build it to order.

Pairings

Brunch is the natural slot for this. Pair with cinnamon rolls, pumpkin bread, or a slice of pumpkin pie. For Friendsgiving, set out a hot version next to the apple cinnamon sparkler so guests can pick warm or cold, and serve in latte glasses for the photo people. As a dessert drink it holds its own next to pecan pie, maple anything, or a salted caramel ice cream scoop.

For a kid-friendly autumn morning, pair the steamer version with cinnamon-sugar toast or a slice of banana bread. The drink reads as a hot cocoa alternative for the season.

Frequently Asked Questions

Can I make a pumpkin spice latte without coffee?

Yes, and the result is excellent. The pumpkin-maple-spice profile is the actual flavor; coffee is a structural element, not the flavor. Skip the espresso shot and you have a pumpkin spice steamer that still reads as the PSL.

Is a Starbucks PSL safe during pregnancy?

The standard Starbucks PSL contains 150 mg of caffeine in a grande size, which is within the 200 mg daily limit obstetricians generally recommend for pregnancy. The mocktail version skips caffeine entirely if you use decaf or herbal tea, which removes the question entirely. Talk to your doctor about your specific situation.

What’s in pumpkin pie spice?

Cinnamon (the dominant note), ginger, nutmeg, allspice, and clove. Brands vary the ratio but cinnamon is always the lead. To make your own, whisk 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + 1/8 tsp allspice + 1/8 tsp clove for the equivalent of 1 tsp commercial pumpkin pie spice.

Can I make this dairy-free?

Yes. Oat milk is the closest dairy-free match for the texture; barista-blend oat milk foams almost as well as whole milk. Almond and soy milk both work but read thinner. The concentrate itself contains no dairy.

How long does the pumpkin spice concentrate last in the fridge?

Five days in a clean, sealed jar. The pumpkin starts to taste flat past that point and any acidic note from the maple becomes more pronounced. If you want a longer-keeping version, freeze the concentrate in ice cube trays and pop a cube into warm milk on demand.

Final Thoughts

The pumpkin spice latte mocktail is the autumn ritual without the espresso shot or the bar pour. For the pregnant cousin, the kid, the late-afternoon coffee-avoider, and the not-drinking crowd, it lands in exactly the right place. The concentrate is the only piece that requires planning, and one batch holds for most of a week.

If you are hosting brunch, set up a mocktail station with this hot in a thermal carafe and the spiced pear lemonade cold in a pitcher. Guests pick their season and their temperature, and the morning runs itself.

The drink is forgiving. If your concentrate is a little too thick, more hot water. If the milk is not foaming, the pour is fine without foam. The flavor is the part that has to be right; the rest of it is presentation.

Last update on 2026-08-08 / Affiliate links / Images from Amazon Product Advertising API