Made from scratch, this latte tastes rich and balanced because real pumpkin puree adds natural sweetness and body, while fresh espresso provides a bold contrast to the warm spices. It pairs wonderfully with a slice of pumpkin bread or a buttery scone. Serve in a tall glass mug topped with whipped cream and a sprinkle of cinnamon for a cafe style presentation.

Ingredients

• 2 cups whole milk
• 2 tablespoons pumpkin puree
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 shots freshly brewed espresso or 1/2 cup strong coffee
• Whipped cream, for topping
• Ground cinnamon, for garnish

Directions

1. In a small saucepan, whisk together the milk, pumpkin puree, brown sugar, and pumpkin pie spice.
2. Heat over medium heat, whisking frequently, until steaming but not boiling.
3. Remove from heat and stir in the vanilla extract.
4. Use a frother or whisk vigorously to create foam.
5. Pour the espresso into mugs, then top with the frothed pumpkin milk.
6. Garnish with whipped cream and a dusting of cinnamon.

Tips

• Whisk continuously while heating to prevent the pumpkin from scorching or sticking.
• A milk frother makes the foam extra creamy and cafe quality.
• For an easier option, mix pumpkin puree and spice directly into your regular coffee with steamed milk.

Variations

• Swap espresso for chai tea for a pumpkin chai latte.
• Add a shot of caramel or vanilla syrup for extra sweetness.
• Make it dairy free with oat milk or almond milk.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design