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Starbucks will sell you the latte, but they will not sell you the bottle. That is exactly why I started making this pumpkin spice sauce at home, and why I have made a batch every fall since 2023. Ten minutes, one saucepan, and that’s pretty much it!
The part most copycat recipes miss is texture. A real pumpkin sauce is not a syrup. It is thick and creamy because sweetened condensed milk is part of it, and that is what lets it hold up in a latte instead of watering it down. One batch keeps for two weeks and makes about fifteen to twenty drinks, so it is also the base for a homemade pumpkin cream cold brew whenever you want one.
Quick Look: Copycat Starbucks Pumpkin Spice Sauce Recipe
- ☕ What it is: The thick, creamy sauce Starbucks builds their PSLs on. One saucepan, 10 minutes.
- ⭐ Why it works: Sweetened condensed milk is what makes it a sauce, not a syrup. Don’t sub regular milk.
- 💛 Why you’ll love it: Starbucks won’t sell you the bottle. One batch makes about 20 drinks.
- ⚠️ What to watch for: Gentle simmer only. A hard boil splits the condensed milk and turns it grainy, whisk hard off the heat and it usually comes back.
- ❄️ Make ahead: Two weeks in the fridge, 3 months frozen. Stir before each use, separation is normal.
- 🎯 How close to the original: Same first three ingredients as theirs, minus the preservatives.
Why This Recipe Works
Here is the short version. Cook sugar and water into a quick syrup, stir in real pumpkin puree, sweetened condensed milk, and pumpkin pie spice, then simmer for three minutes. That is the whole method I’m using here.
- Six main ingredients, plus a pinch of salt and a splash of vanilla. Nothing artificial, no preservatives.
- Thick like the real Starbucks pumpkin sauce, because of the condensed milk. It will not thin out your drink.
- You control it. Pull back the sugar or push the spice depending on how you like it.
- One batch costs less than two lattes and makes about twenty of them.
- It keeps for two weeks in the fridge, so a Sunday batch covers the whole week.
If you want the rest of the fall lineup, it lives with my other Starbucks copycat recipes.
Table of Contents
- Quick Look: Copycat Starbucks Pumpkin Spice Sauce Recipe
- Why This Recipe Works
- Pumpkin Sauce Vs Pumpkin Syrup
- Key Ingredients
- Substitutions And Additions
- How To Make Starbucks Pumpkin Spice Sauce At Home
- Expert Tips
- Starbucks Pumpkin Spice Sauce FAQs
- More Starbucks Fall Recipe Favorites
- Starbucks pumpkin sauce recipe Recipe
Pumpkin Sauce Vs Pumpkin Syrup
These are two different products and Starbucks uses both, which is where most of the confusion comes from.
Pumpkin sauce is thick and opaque. It is built on sweetened condensed milk and pumpkin puree, so it adds body and creaminess along with the flavor. This is what goes into a Pumpkin Spice Latte.
Pumpkin syrup is thin and pourable, made from sugar, water, spices, and a small amount of puree. It flavors a drink without changing its texture, and because there is no dairy in it, it is the one to make if you want something dairy free that dissolves straight into iced coffee.
You will also see this called pumpkin pie sauce. Same thing. The name comes from the spice blend, not from pie filling, and you should not use canned pumpkin pie filling here.
Short version: make the sauce if you want a creamy hot latte and you drink enough of them to get through twenty servings. Make the smaller batch dairy free pumpkin syrup if you drink your coffee iced, avoid dairy, or just want a jar that lasts a week or two.
Key Ingredients
Here is what goes into this pumpkin spice sauce. Scroll to the recipe card for exact measurements.
- Salt and vanilla. Technically optional, but the salt keeps it from tasting flat and the vanilla rounds off the edges.
- Brown sugar and granulated sugar. Using both gives you molasses depth without tipping the sauce into caramel territory.
- Water. It turns the sugar into a syrup base before anything else goes in.
- Pumpkin puree. Real 100% pumpkin, not pie filling. Homemade pumpkin puree works too.
- Sweetened condensed milk. This is the ingredient that makes it a sauce instead of a syrup. Do not substitute regular milk.
Pumpkin pie spice. Store bought is fine, but a fresh homemade pumpkin pie spice blend tastes noticeably warmer.
Substitutions And Additions
- Dairy free: swap the sweetened condensed milk for sweetened condensed coconut milk. Slightly less creamy with a mild coconut note, but it thickens the same way.
- Less sweet: cut the granulated sugar to two tablespoons. The condensed milk is already carrying most of the sweetness.
- Deeper spice: grate fresh nutmeg into the pumpkin spice sauce at the end, off the heat, or add a pinch of ground cloves.
- Maple: one reader swapped the granulated sugar for maple syrup and liked it. It thins the sauce slightly, so simmer an extra minute.
- Beyond coffee: it is very good stirred into vanilla sweet cream cold foam, and better than it has any right to be poured over easy pumpkin pancakes.
How To Make Starbucks Pumpkin Spice Sauce At Home
- Combine the brown sugar, granulated sugar, and water in a small saucepan over medium heat. Stir until the sugar has fully dissolved and the liquid runs clear.
- Reduce the heat to medium low. Stir in the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and salt until smooth. It will look loose at this stage. That is fine.
- InstructionBring the mixture to a boil, then reduce it to a simmer and let it go for three minutes. Take it off the heat, stir in the vanilla, and let the pumpkin spice sauce cool before jarring it. Keep it at a gentle simmer rather than a hard rolling boil, which is the same thing I watch for with my Starbucks mocha sauce, because aggressive heat will split the condensed milk.
Expert Tips
A few things worth knowing before you start.
- Do not walk away during the simmer. Three minutes is plenty, and the bottom will scorch if you leave it.
- The pumpkin spice sauce thickens as it cools. If it looks thin in the pan, it is not.
- It freezes for up to three months. The ingredients separate on thawing, so shake or stir before you use it.
- Keep it in a squeeze bottle if you have one. Much easier than spooning it out of a jar every morning.
Starbucks Pumpkin Spice Sauce FAQs
The Starbucks version is built on sugar, sweetened condensed milk, and pumpkin puree, with pumpkin spice flavoring, salt, and preservatives. This copycat uses the same first three ingredients plus real pumpkin pie spice and vanilla, and skips the preservatives.
No. Starbucks does not sell the sauce to the public, which is why so many people end up hunting for the Fontana version instead. Fontana is the foodservice brand, and availability online is unreliable and overpriced. Making it yourself is faster than tracking a bottle down.
Yes. Both the Starbucks version and this one use sweetened condensed milk, so neither is dairy free as written. Swap in sweetened condensed coconut milk and build the drink with oat milk and you get very close. That combination also works well in an iced pumpkin cream chai tea latte.
Stir two tablespoons of the sauce into hot espresso until it dissolves, then add steamed milk. I walk through the whole thing, hot and iced, in my copycat Starbucks pumpkin spice latte recipe.
Two weeks in an airtight container. Give it a stir before each use, since a little separation is normal.
More Starbucks Fall Recipe Favorites
If you tried this Starbucks Pumpkin Sauce Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how you it goes in the comments! I love hearing from you!
Starbucks pumpkin sauce recipe
Ingredients
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup water
- 2/3 cup pumpkin puree
- 14 oz sweetened condensed milk
- 3/4 teaspoon pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Combine water and both sugars in a small saucepan over medium heat. Stir until the sugar dissolves.1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup water
- Reduce the heat to medium-low then add in the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and salt. Stir to combine.2/3 cup pumpkin puree, 14 oz sweetened condensed milk, 3/4 teaspoon pumpkin pie spice, 1/4 tsp salt
- Bring the mixture just to a gentle simmer (do not let it boil hard) and simmer for 3 minutes, stirring often.
- Remove from the heat, add in the vanilla extract, and mix again. Allow the sauce to cool down a little before adding it to a jar. Cool down fully before chilling in the fridge.1 tsp vanilla extract
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am a human being, is this any good? the brown sugar and grandulated sugar plus all that condensed milk seems excessive not gonna lie. Haven’t tried it.
The syrup is delicious! The brown sugar and granulated sugar are there in small amount to balance out the sauce. Don’t trust me, trust all the others who made it ◡̈
I discovered this two years ago and I keep coming back! This is so delicious
Thank you so much for the nice review!
How much do you use in each drink ?
It depends on your sweet tooth and the size of the drink. My recommendation is to start with 2 tablespoons and use more if you need.
This is a delicious recipe. Thank you so much! It Is so rich, flavorful, fall-ish and downright yummy. It gives me the warm cozy vibes, clear down to my toes and I love it. I will probably use this year-round, but absolutely in the fall and winter. I wouldn’t change a thing in this recipe. Well done!
I am so glad to hear it!
Can this be frozen?
Yes it sure can 🙂
So happy I came across this recipe! It tastes amazing and can’t wait to have it for my coffees😍
Glad you liked it!
Love the flavour! I tried another recipe last fall with fewer ingredients and more ratings, but it just didn’t hit the same as this one. Not too sweet and a good balance.
Question – could it be stored in the freezer?
I’m glad you liked it! And yes it can be frozen. The ingredients will most likely separate once you thaw so give it a shake or stir before you use it again.
Really good! I added a touch more pumpkin pie spice and used maple syrup instead of white sugar.
That’s awesome! I’m glad you enjoyed it 😁
How much maple syrup did you use? I’d like to try this substitution.
By far my fav homemade pumpkin sauce that I’ve tried yet! Made it 3 days ago, it has kept perfectly in the fridge so far, consistency is the same even after sitting but honestly surprised I still have any. It’s SO good! I’m the type that drinks PSLs year round so I’m pumped to have found this.
I’m so glad you enjoyed the recipe!
Does this go bad if stored in the fridge in an airtight container?
No it doesn’t! You can store your sauce in an airtight container in the fridge for up to 2 weeks 😁
Question! Do you think it’s possible to sub the condensed milk with condensed coconut milk for a diary free option? Thanks!
Yes you can! It will make the sauce slightly less creamy and add a mild coconut flavor, but it will still thicken and sweeten the same way.
Just made this and it’s delicious. I am confused, are you supposed to bring to a boil and then simmer for 3 min and simmer for two minutes?? Step 3 is different on the recipe card and at the top of the page. The consistency of mine is not as smooth as yours so I am thinking the second simmer is not necessary. Either way can’t wait for coffee in the morning!
The first part is not necessarily a simmer, it’s just to dissolve the sugar. I’ll change that in the recipe. Hope you enjoyed it!