Spice Up Your Holiday Gatherings: A New Twist on This Pumpkin Favorite

Slow Cooker Pumpkin Spice Latte has become a fall staple in my home when hosting a group, as well as one of the most popular recipes on our website over the years. The recipe comes together quickly, and the aroma fills your home with all the good feels of fall. 

Unlike the famous coffeehouse version of a pumpkin spice latte, our slow cooker version includes all real food ingredients—no artificial flavoring, no color dyes and no unrecognizable ingredients. Plus, it tastes just as rich and luxurious as their version, even better, in my opinion. 

This big batch serves 15+ people, perfect for your next big gathering. In fact, my mother-in-law serves it every Thanksgiving now. I (Polly) recommend making it two hours before your event, so it’s fresh and warm as your guests arrive. Prepare for your friends and family to ooh and ahh when you serve them this warm, sweet drink with a hint of pumpkin flavor.

Slow Cooker Pumpkin Spice Latte

Ingredients
6 cups whole milk
6 cups of strongly brewed coffee (decaf works fine)
½ cup pumpkin puree
¼ cup pure vanilla extract
½ cup sugar
2 teaspoons cinnamon
3 cinnamon sticks

In a 6-quart slow cooker, whisk together the milk and coffee. In a separate bowl, whisk together the pumpkin, vanilla, sugar and cinnamon. Pour the mixture into the slow cooker. Stir everything together until well combined. Toss in the cinnamon sticks. Cover and cook on high for 2 hours. Serve warm. Top with whipped cream and a sprinkle of cinnamon, if desired.

Find more of our favorite fall recipes at thrivinghome.org. ■ 

Written by: Polly Conner and Rachel Tiemeyer

Polly Conner and Rachel Tiemeyer are the founders of Thriving Home, a down-to-earth lifestyle blog they began in 2012 as a way to encourage and equip moms in the day-to-day challenges that come with raising a family. Thriving Home has risen to the top as a leader in the online freezer cooking space, and these time-strapped moms of three (each!) jokingly refer to themselves as “freezer meal evangelists.” They are the authors of From Freezer to Table (2017) and From Freezer to Cooker (January 2020), and live with their families in Columbia, Missouri. 

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