Gluten Free Starbucks Pumpkin Spice Latte Recipe
Now that fall is here in the United States, it’s time to indulge in the warm and comforting flavors of the season with spices in seasonal drinks!
Nothing captures the essence of autumn quite like my recipe for a copycat Gluten Free Starbucks Pumpkin Spice Latte.
Those on a gluten-free diet, low carb diet or with dairy sensitivities, will find enjoying this seasonal favorite can be a challenge.
Any gluten-intolerant people or anyone with celiac disease has to be very careful with Starbucks products as they are not certified gluten free due to the possible contamination in their production facilities.
Even if they do not contain gluten free ingredients, you have to be diligent as cross contamination can occur when your drink is made on shared equipment. So, in order to enjoy a pumpkin spice latte gluten-free, I created my own pumpkin spice sauce that any gluten free coffee lover would fall in love with!
The good news is that you can recreate the magic at home with a gluten-free and dairy-free twist.
I will take you through making your own pumpkin spice sauce made without gluten-containing ingredients and actual pumpkin plus creating the perfect homemade pumpkin spice latte with it just like from the coffee shops!
It all starts with my homemade keto sweetened condensed milk and ends with some amazing pumpkin spice that you can purchase or make yourself! So, grab your favorite coffee mug and let’s get started!
The Pumpkin Spice Latte Phenomenon
The Starbucks Pumpkin Spice Latte, often referred to as the “PSL,” has become synonymous with the arrival of autumn at the end of August. This delightful concoction boasts a blend of aromatic spices and creamy milk, all infused with the unmistakable flavor of pumpkin.
While it has been a beloved fall tradition for many, not everyone can enjoy it due to dietary restrictions like gluten intolerance or dairy allergies. The ingredient lists artificial flavors and natural flavors for the Starbucks Pumpkin Sauce.
You can never be sure if that contains gluten or not, so you need to avoid it. That’s where our gluten-free and dairy-free version comes to the rescue not only for your cravings but your health since it contains only gluten-free ingredients.
Our gluten-free and dairy-free Pumpkin Spice Latte recipe takes these dietary restrictions into account, ensuring that everyone can savor the fall flavor without worry!
The Star of the Recipe: Real Pumpkin Puree
One of the star ingredients in our Pumpkin Spice Latte is real pumpkin puree. Not only is this a great way to provide a rich and authentic pumpkin flavor, but it also offers a ton of great fiber!
Pumpkin is a great source of vitamins and minerals, including vitamin A, potassium, and fiber. It blends up well in the drink so the pumpkin flavor is delivered without any caramel color needed!
You want to make sure you pick up “PURE PUMPKIN PUREE” so you do not accidently get “PUMPKIN PIE FILLING”.
The Supporting Star that makes this Copycat Starbucks Pumpkin Spice Syrup
The other main ingredient of this ultimate Copycat Starbucks Pumpkin Spice Syrup is my Homemade Sweetened Condensed Milk.
I have not only made this with heavy cream and butter, but also a dairy free version that turns out fabulous with vegan ghee and coconut milk.
Traditional sweetened condensed milk is laden with sugar and dairy, like the one Starbucks makes theirs with. Using my quick and easy homemade keto sweetened condensed milk, that is also gluten free, makes this recipe for the pumpkin syrup a breeze! Rich and creamy, coconut milk serves as the base of our dairy-free condensed milk.
It also adds a subtle coconut flavor that complements the pumpkin spice. Low fat milk or a nonfat milk such as skim milk could possibly work, but will have a hard time thickening as it has little to no grams of fat.
You will have to watch to see how long it takes for the milk to condense as it also may burn if you do not keep an eye on it. Fat is what blends with the sweetener to make it thickened. You want a creamy milk to make your sweetened condensed milk with.
| Milk Type | Fat Content | Thickening Result |
| Full-fat coconut milk | 17-20% | Excellent, creamy |
| Heavy cream | 36-40% | Superior, very thick |
| Low-fat milk | 1-2% | Poor, may burn |
| Skim milk | 0-0.5% | Fails to thicken |
Here are the main ingredients to make a dairy free version of my condensed milk:
- Full fat coconut milk
- Vegan ghee; melted
- Monkfruit or Erythritol
- Keto brown sugar
- Stevia
- Egg yolk
In a small saucepan melt coconut milk and vegan ghee over medium-low heat while whisking. Add in sweeteners.
Bring to a boil. Turn heat down to a simmer and cook for 10-12 min stirring occasionally until it coats a spoon.
Put your egg yolk in a small bowl. Slowly whisk 1/4 cup of the warm mixture into the egg yolk. Add this small amount mixed with egg yolk back to the main pot and whisk until smooth.
Let cool 10 min. Store in the fridge up to 3 months. Usually, it can be kept at room temperature but because we used egg yolk it will not keep on the counter. It will thicken as it is cooled, so gently warm over low heat to thin for recipes.
The Flavor Connection Happens with Homemade Pumpkin Spice Mix
To achieve that signature pumpkin spice flavor, we’ll be using a homemade pumpkin pie spice blend. This blend of spices typically includes cinnamon, nutmeg, cloves, and ginger plus my own added extra!
It’s a versatile mix that can be used in various fall recipes beyond your Pumpkin Spice Latte such as my Low Carb Pumpkin Cheesecake Bars.
In a small jar combine the following: 2 Tbsp Ground Cinnamon, 1 Tbsp Ground Ginger, 1 1/2 Tbsp Ground Allspice, 1 1/2 tsp Ground Cloves, 3/4 tsp Ground Nutmeg. Put lid on jar and shake well to mix. Keeps up to 6 months.
| Spice | Amount | Flavor Profile |
| Ground Cinnamon | 2 Tbsp | Warm, sweet base |
| Ground Ginger | 1 Tbsp | Spicy, bright heat |
| Ground Allspice | 1 1/2 Tbsp | Complex, peppery |
| Ground Cloves | 1 1/2 tsp | Bold, aromatic punch |
| Ground Nutmeg | 3/4 tsp | Subtle, nutty depth |
Now let’s make the Pumpkin Sauce for our Famous Pumpkin Spice Latte
First gather up your primary ingredients of pumpkin puree, sweetened condensed milk and pumpkin pie spice. Add all of your ingredients to a small measuring cup with a spout, if you have one, and whisk vigorously to blend them.
Once the texture is smooth like cake batter, you are set. You can add in 1 teaspoon of vanilla extract if you wish to enhance the flavor.
Pour it into a quart jar with a lid and store it in the fridge up to 1 month.
It will thicken as it becomes cold, but will blend up just fine in a cup of hot coffee! Once you have your pumpkin sauce made, it should last you for at least a week if you have one a day, and will save you in the long run as you are not stopping at your local Starbucks!
Time to make our Gluten-Free Pumpkin Spice Latte
The Starbucks version of this delicious drink starts with a shot of espresso. All coffee drinks start with a shot of espresso, but you can easily make this handcrafted beverage with fresh brewed coffee.
I do not have an espresso machine so strong black coffee from my French Press works just fine!
Start out by pouring coffee into your favorite mug filling it halfway. With a tablespoon measuring spoon, scoop out 1 tablespoon of the pumpkin sauce and stir it into your coffee.
You can stop here at one for a mild version or go all in and use 2 tablespoons. I used 2 tablespoons for the full effect! You will see how the coffee looks like it has creamer in it now. That is from the sweetened condensed milk!
At this point you can either add more creamer to your coffee or not. I opted to warm up some of my favorite non-dairy creamer from nutpods, blend with my hand held frother and top it off.
If you are wanting to make some foamed milk for your pumpkin latte but do not have a milk frother, check out my post Easy Homemade Cappuccino Recipe Without a Machine where I go over how to make some without a machine. Now take your first sip of the healthy pumpkin spice latte you just created!
| Amount | Flavor Level | Best For |
| 1 Tbsp sauce | Mild hint | First-time tasters, subtle preference |
| 2 Tbsp sauce | Full Starbucks effect | Classic PSL fans |
| 3 Tbsp sauce | Extra bold | Pumpkin spice enthusiasts |
Tips, Substitutions and FAQs
- If you want to take your gluten-free beverage to-go, just put it in AFTER you have created it in your mug. This is the easiest way to make sure everything is mixed properly.
- When it comes to the foam and creamer, you can use whatever milk you have on hand. Here are a few non-dairy milk alternatives: 1. Almond Milk: A popular choice for dairy-free alternatives, almond milk offers a mild nutty flavor and works well in coffee drinks. 2. Oat Milk: Creamy and naturally sweet, oat milk is another great option that’s widely available. 3. Soy Milk: Soy milk provides a creamy texture and has a neutral taste, making it suitable for those who prefer a more traditional latte experience.
- Make this pumpkin latte into a pumpkin cream cold brew easily! After you have stirred the pumpkin sauce into the coffee, pour it over ice, then top off with your own cold foam or milk foam, or try some whipped cream as a treat!
- As you know, other various flavored coffee treats await as you can transform this drink into so many varieties! Try some vanilla syrup added to the cup with the pumpkin sauce to really have the vanilla flavor shine!
- Turn this into a Caramel Pumpkin Spice Latte when you add in some of my Keto Caramel Sauce! Just mix one tablespoon into the hot coffee so it dissolves well.
Pumpkin Spice Latte Variations
| Variation | Add This | New Flavor Profile |
| Vanilla PSL | 1 Tbsp vanilla syrup | Sweeter, bakery-style |
| Caramel PSL | 1 Tbsp keto caramel | Rich, toffee notes |
| Cold Brew PSL | Pour over ice, add cold foam | Refreshing, less sweet |
| Maple PSL | 1 tsp maple syrup | Earthy, Vermont-style |
Can I use heavy cream in the condensed milk along with regular sweetener? Yes, regular cream works instead of coconut milk and regular sweetener will work instead of monk fruit granulated.
What other kinds of sweeteners can I use in this pumpkin latte? Maple syrup works great as a sweetener. I have not used maple syrup in my keto sweetened condensed milk since it needs a granulated sweetener to thicken.
Would a homemade non-dairy milk work instead of a store bought one? Yes, it will work just fine. When you use homemade non-dairy milk such as almond milk, oat milk or cashew milk, you avoid thickeners such as guar gum, Gellan gum and xanthan gum. Keep in mind that the milk you use as your creamer will be half of the pumpkin latte’s taste, so choose one you love!
Is there a way to turn this into The Best Vegan Pumpkin Spice Latte? Everything in this recipe is vegan except for the egg yolk used to thicken the sweeten condensed milk. You can skip the step of adding in the egg yolk. The sweetened condensed milk will just be a little bit runny but have all of the great flavors!
Can I make the pumpkin sauce ahead and freeze it for longer storage? Yes, the pumpkin sauce freezes beautifully for up to 3 months. Portion it into ice cube trays (each cube equals about 1 tablespoon), freeze until solid, then transfer to a freezer bag. Pop out cubes as needed and stir directly into hot coffee—they’ll melt within seconds. This method actually makes each latte easier to prepare since you skip the measuring step entirely.
Why does my homemade version taste different from Starbucks even when following the recipe exactly? Starbucks uses a concentrate base with significantly more sugar and artificial flavor enhancers than this recipe provides. Their version also contains preservatives that create a specific mouthfeel. If you want yours closer to the commercial taste, increase the sweetener by 2 tablespoons and add 1/4 teaspoon of vanilla butter and nut flavoring (available at baking supply stores). However, most people find the homemade version tastes fresher and less synthetic once they adjust.
What’s the best way to reheat the pumpkin sauce if it gets too thick in the refrigerator? Place the jar in a bowl of hot tap water for 5 minutes, or microwave in 10-second bursts, stirring between each interval. Never heat it directly on the stovetop as the egg yolk can scramble. The sauce will naturally thin when added to hot coffee, so don’t worry if it seems paste-like straight from the fridge—that’s exactly how it should be.
Can I use this pumpkin sauce in cold foam for an iced latte? Absolutely, but the technique matters. Mix 2 tablespoons of sauce with 1/4 cup of cold milk alternative in a separate container first, blend with a frother until smooth, then add the remaining cold milk and froth again. The pre-mixing step prevents clumps. Pour your cold brew over ice, then spoon the pumpkin cold foam on top. The foam will hold its shape for 10-15 minutes before slowly incorporating into the drink.
Is there a way to make this recipe work without any sweetener at all for people avoiding all sugar substitutes? The pumpkin puree itself provides natural sweetness, so you can omit the sweetener from the sauce entirely and rely on the inherent sweetness of your coffee creamer or milk. The texture will be slightly thinner without the sweetener’s bulking properties, but you’ll still get full pumpkin and spice flavor. Add a pinch of salt to enhance the natural sweetness perception. Some people actually prefer this version as it tastes more like spiced pumpkin coffee rather than a dessert drink.
Can I double or triple the recipe for a crowd? Yes! It is the perfect fall get together warm drink and what better way to share it than in a slow cooker! Yes, you will take the recipe multiplied by the number of mugs you want to create of the pumpkin spice latte, then pour it into your slow cooker. Keep it on warm with a ladle nearby for scooping out the yummy pumpkin spice coffee! Have a can of dairy-free whipped cream at the coffee bar plus a shaker bottle of pumpkin spice topping to make each mug a special treat! Of course, don’t forget a cinnamon stick for garnish!
MOST IMPORTANT INSIGHTS TO REMEMBER
#1 Cross-contamination at commercial coffee shops poses real risks for celiac disease even when menu items list gluten-free ingredients, because shared equipment and production facilities can introduce traces of gluten into any beverage.
#2 Real pumpkin puree must be distinguished from pumpkin pie filling by checking that the ingredient list contains only pumpkin, as pie filling contains pre-added sugar and spices that will throw off the entire recipe balance.
#3 The egg yolk in sweetened condensed milk functions as a professional emulsifier creating the silky texture found in coffee shop drinks, though sunflower lecithin can substitute for vegan versions with slightly different consistency.
#4 Fat content determines thickening success when making condensed milk with full-fat options like coconut milk or heavy cream producing proper consistency, while low-fat or skim milk will fail to thicken and may burn.
#5 One batch of homemade pumpkin sauce yields 14-16 servings and stores for one month making the cost per latte approximately $0.50-0.85 compared to $6.25 for a commercial version, resulting in over $480 in seasonal savings.
In a world where dietary restrictions can sometimes limit our choices, it’s a joy to discover ways to recreate beloved treats like this Starbucks Pumpkin Spice Latte. By using natural ingredients like real pumpkin puree and a homemade keto sweetened condensed milk, you can enjoy all the fall flavors without worrying about gluten or dairy if you wish.
So, whether you’re sipping your Pumpkin Spice Latte at home or savoring it in your favorite local coffee shop, you can embrace the warmth and comfort of the season with every delicious sip.
Gluten Free Starbucks Pumpkin Spice Latte Recipe
Equipment
- Small bowl or measuring cup with a spout
- Whisk
- Glass Jar with a lid
- Measuring Spoons
Ingredients
Pumpkin Spice Sauce
- 1 full recipe Keto Sweetened Condensed Milk (approximately 14oz) regular or dairy free
- 1/2 cup Pure Pumpkin Puree
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract optional
Gluten Free Starbucks Pumpkin Spice Latte
- 1-2 cups Fresh brewed espresso or black coffee choose the amount that will fill your mug halfway
- 1-2 Tbsp Pumpkin Spice Sauce
- 1 cup Non-Dairy Creamer foamed or not
Instructions
Pumpkin Spice Sauce
- First gather up your primary ingredients of pumpkin puree, sweetened condensed milk and pumpkin pie spice.1 full recipe Keto Sweetened Condensed Milk (approximately 14oz), 1/2 cup Pure Pumpkin Puree, 2 tsp pumpkin pie spice
- Add all of your ingredients to a small measuring cup with a spout, if you have one, and whisk vigorously to blend them.
- Once the texture is smooth like cake batter, you are set.
- You can add in 1 teaspoon of vanilla extract if you wish to enhance the flavor.1 tsp vanilla extract
- Pour it into a quart jar with a lid and store it in the fridge up to 1 month.
- It will thicken as it becomes cold, but will blend up just fine in a cup of hot coffee!
Gluten Free Starbucks Pumpkin Spice Latte
- Start out by pouring coffee into your favorite mug filling it halfway.1-2 cups Fresh brewed espresso or black coffee
- With a tablespoon measuring spoon, scoop out 1 tablespoon of the pumpkin sauce and stir it into your coffee.1-2 Tbsp Pumpkin Spice Sauce
- You can stop here at one for a mild version, or go all in and use 2 tablespoons.
- At this point you can either add more creamer to your coffee or not.1 cup Non-Dairy Creamer
- I opted to warm up some of my favorite non-dairy creamer from nutpods, blend with my hand held frother and top it off with foam and a sprinkle of pumpkin spice.
Notes
- When it comes to the foam and creamer, you can use whatever milk you have on hand. Here are a few non-dairy milk alternatives:
- Almond Milk: A popular choice for dairy-free alternatives, almond milk offers a mild nutty flavor and works well in coffee drinks.
- Oat Milk: Creamy and naturally sweet, oat milk is another great option that’s widely available.
- Soy Milk: Soy milk provides a creamy texture and has a neutral taste, making it suitable for those who prefer a more traditional latte experience.
- Make this pumpkin latte into a pumpkin cream cold brew easily! After you have stirred the pumpkin sauce into the coffee, pour it over ice, then top off with your milk foam, or try some whipped cream as a treat!
- As you know, other various flavored coffee treats await as you can transform this drink into so many varieties! Try some vanilla syrup added to the cup with the pumpkin sauce to really have the vanilla flavor shine!
- Turn this into a Caramel Pumpkin Spice Latte when you add in some of my Keto Caramel Sauce! Just mix one tablespoon into the hot coffee so it dissolves well.
Nutrition
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Here are some more pumpkin recipes that you will love!
Keto Pumpkin Bread with Coconut Flour (gluten free)
Low Carb Pumpkin Cheesecake Bars
Keto Healthy Double Chocolate Muffins
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One response to “Gluten Free Starbucks Pumpkin Spice Latte Recipe ”
I love that you use real pumpkin in this recipe! Thanks!