A warm, aromatic latte made with pumpkin puree, cozy spices, steamed milk, and topped with whipped cream and cinnamon—your favorite seasonal treat right at home.

Why You’ll Love This Recipe

Seasonal comfort: Celebrates autumn flavors with pumpkin and warming spices.
Customizable sweetness and strength: Adjust sugar and espresso to your preference.
Homemade convenience: No need to wait in line at a coffee shop—quick, satisfying, and easy.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup milk (dairy or non-dairy)
2 Tbsp pumpkin puree
1 Tbsp sugar (or maple syrup)
¼ tsp pumpkin pie spice (or blend of cinnamon, nutmeg, ginger)
1 shot (1 oz) espresso or ½ cup strong brewed coffee
½ tsp vanilla extract
Whipped cream (for topping)
Cinnamon or more pumpkin spice (for garnish)

directions

In a small saucepan, combine milk, pumpkin puree, sugar, and pumpkin pie spice. Warm over medium heat, whisking continuously until hot and lightly frothy—do not boil.
Remove from heat and stir in vanilla extract.
Brew espresso or strong coffee, and pour into your favorite mug.
Add the warm pumpkin-milk mixture, stirring gently.
Top generously with whipped cream.
Sprinkle with cinnamon or extra pumpkin spice. Serve immediately.

Servings and timing

Servings: 1 latte (double recipe for a second serving)
Prep time: 3 minutes
Cook time: 5 minutes
Total time: 8 minutes

Variations

Decaf version: Use decaf espresso or coffee for a caffeine-free option.
Vegan-friendly: Replace milk and whipped cream with coconut or almond milk and non-dairy whipped topping.
Spiced-up: Increase pumpkin spice or add a pinch of clove or allspice for depth.
Iced version: Cool the pumpkin milk, pour over ice, and top with whipped cream.
Boozy twist: Add a splash of rum or Bailey’s for an adult indulgence.

storage/reheating

Make-ahead mix: Prepare the pumpkin spice milk base in advance and refrigerate up to 2 days—heat and froth before adding to coffee.
Leftover latte: Enjoy later within 2 hours; reheat gently and revive froth with a frother or whisk.

FAQs

1. Can I use canned pumpkin pie spice?

Yes—canned spice or homemade blend works equally well.

2. What milk works best?

Whole or creamy non-dairy milk like oat or cashew provides the richest texture.

3. Is pumpkin puree necessary?

It contributes authentic flavor and texture; omit it if unavailable, though taste differs.

4. Can I sweeten with honey or alternative sweeteners?

Absolutely—maple syrup, honey, or sugar-free substitutes work fine.

5. How do I froth the milk without a frother?

Whisk vigorously off the heat or shake in a sealed jar before pouring into your drink.

6. Can I make this iced?

Yes—cool the milk, pour over ice, and top as usual for an iced pumpkin spice latte.

7. Is this gluten-free?

Yes—provided your pumpkin pie spice is gluten-free.

8. What if I don’t have espresso?

Use strong brewed coffee—just brew with twice the amount of coffee grounds for richness.

9. Can I add flavored syrup?

Yes—pumpkin, caramel, or vanilla syrups enhance flavor depth.

10. How long will leftover milk base last?

Refrigerate in a sealed container for up to 2 days; shake before reheating and using.

Conclusion

The Pumpkin Spice Latte with Whipped Cream & Cinnamon is a delightful cozy beverage that brings all the autumnal warm spices into your cup. Easy to prepare at home, endlessly customizable, and instantly comforting, it’s the perfect seasonal pick-me-up—or anytime treat.