We’re turning the fall favorite Pumpkin Spice Latte coffee drink into a milkshake.

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Since I’ve already turned the PSL into a breakfast food (PSL Overnight Oats) and made a homemade Pumpkin Spice Latte using homemade pumpkin spice (check the recipe here!), I needed to make one more PSL inspired recipe before fall ends.

So I’m sharing one last pumpkin flavored coffee drink for this year and it’s this: the Pumpkin Spice Latte Milkshake.

The weather might be getting colder, but to me, milkshakes are a kind of year round treat.

Starbucks doesn’t actually have milkshakes, but they did invent the Pumpkin Spice Latte. So this is another partly Starbucks inspired recipe. Enjoy!

Pumpkin Spice Latte Milkshake Ingredients

¼ cup espresso (or ½ cup coffee)
¼ cup pumpkin
2 cups vanilla ice cream
¼ cup milk
¼ tsp pumpkin pie spice
Optional: Maple syrup
Toppings: Whipped cream, caramel sauce

Tips for Making a Spice Latte Milkshake

Coffee

I used a stovetop moka pot to brew an espresso like coffee.

Pumpkin spice lattes require espresso. Lattes are coffee drinks that consist of a shot or two of espresso, steamed milk and milk foam. The concentrated espresso is what allows you to still taste the coffee and not be watered down by the steamed milk.

You’ll also want to use espresso so you can taste the coffee in this milkshake. If you don’t have an espresso machine at home to make espresso, use my favorite option – the moka pot.

Check out our guide to making espresso without an espresso machine.

Pumpkin

I used canned pumpkin.

I find it’s usually on sale during Thanksgiving so you can stock up on a few to use for your milkshake and other pumpkin based recipes. You can also find organic canned pumpkin online on Amazon.

Ice Cream

I used storebought vanilla ice cream.

You can also use coffee flavored ice cream, which may be used to replace the brewed coffee if it has a strong enough coffee flavor.

If you prefer making ice cream at home, check out our no-churn coffee ice cream recipe. It just requires 4 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract and instant coffee.

Just mix the ingredients using an electric mixer, pour into a loaf pan and freeze overnight. The result is creamy, homemade ice cream.

Milk

I used whole milk.

I find using whole milk makes the milkshake thicker than using a plant-based alternative like oat milk (which I’d usually use.)

Pumpkin Pie Spice

I used storebought pumpkin pie spice, but I’ve made my own homemade pumpkin spice.

Here’s what you need if you don’t have pumpkin spice at home, but have these spices on hand:

1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon

Measure each and mix together. Store in a mason jar to use for more pumpkin spice latte milkshakes or other recipes.

Toppings

I used storebought whipped cream, sprinkled extra pumpkin spice and drizzled caramel sauce for an extra sweet flavor.

If you chose to make your own whipped cream at home, just use an electric mixer and mix heavy cream on medium-high speed until stiff peaks form. Add vanilla syrup to make the whipped cream slightly sweet like a storebought one.

I’d recommend tasting the milkshake in the blender before pouring it into a glass. If you find it’s not sweet enough to your liking (this may also depend on your ice cream), add maple syrup.

Or you can add caramel sauce on top, which will sweeten your pumpkin spice latte milkshake.

How to Make a Pumpkin Spice Latte Milkshake

Brew coffee using your preferred method. I chose a stovetop moka pot.
Blend espresso, pumpkin, ice cream, milk, pumpkin pie spice and maple syrup in a blender.
Pour milkshake in a glass and top with whipped cream, sprinkle pumpkin pie spice and drizzle caramel sauce. (Optional)

In pictures…