Coffee
Pumpkin Spice Latte
A cozy espresso latte made with real pumpkin, warm spices, vanilla, and gently steamed milk instead of an overly sweet bottled syrup.
Inspired by Seasonal American coffeehouse lattes
Prep
8 min
Cook
7 min
Serves
2 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 9 ingredients
- • 1 1/2 cups whole milk
- • 3 tablespoons pure pumpkin puree
- • 2 tablespoons pure maple syrup
- • 1 teaspoon vanilla extract
- • 1/2 teaspoon ground cinnamon
- • 1/8 teaspoon ground ginger
- • 1 small pinch ground nutmeg
- • 1 small pinch fine sea salt
- • 4 shots freshly brewed espresso
View ingredient-by-ingredient match
- 1 1/2 cups whole milkMissing
- 3 tablespoons pure pumpkin pureeMissing
- 2 tablespoons pure maple syrupMissing
- 1 teaspoon vanilla extractMissing
- 1/2 teaspoon ground cinnamonMissing
- 1/8 teaspoon ground gingerMissing
- 1 small pinch ground nutmegMissing
- 1 small pinch fine sea saltMissing
- 4 shots freshly brewed espressoMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Real pumpkin gives body but can taste vegetal if overused. Whisk it thoroughly into milk and use restrained spice so espresso remains recognizable. Heating below a boil protects the milk texture and prevents pumpkin solids from scorching on the pan.
Planning, storage, and serving
Storage and reheating
Refrigerate unused pumpkin-milk base in a sealed jar for up to 3 days and shake before reheating gently. Store brewed espresso separately and assemble fresh.
Make-ahead tips
Mix the pumpkin, maple, vanilla, spices, and salt up to 3 days ahead. Add milk and heat only when ready to serve.
What to serve with it
- - Pumpkin bread
- - A cinnamon roll
- - Apple slices with nut butter
Equipment needed
- - Small heavy saucepan
- - Whisk and instant-read thermometer
- - Espresso machine or moka pot and milk frother
Difficulty explained
Gentle heating and thorough whisking are the only key techniques; the spice blend is deliberately forgiving.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Strong brewed coffee
Use strong, fully chilled brewed coffee when espresso is unavailable.
2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
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Pitfalls to Watch Out For
- Boiling the milk creates a cooked flavor and unstable foam; stop heating once it is steaming and below 160°F.
- Too much pumpkin makes the latte thick and squash-forward; level the measured tablespoons.
- Ground spices settle naturally, so whisk immediately before pouring and serve while the drink is hot.
Nutrition Context
- Milk provides protein, while maple syrup and optional whipped cream contribute most added sugar.
- Using real pumpkin adds a small amount of fiber and body but does not turn the latte into a significant vegetable serving.
FAQ
Can I use pumpkin pie filling?
No. It is already sweetened and spiced. Use plain pumpkin puree so sweetness and spice remain controlled.
Can I make it without espresso?
Yes. Use strong moka-pot coffee or 1/2 cup double-strength brewed coffee per serving and slightly reduce the milk.
Why are spices settling?
Ground spices do not dissolve. Whisk before pouring and give the mug a quick stir halfway through drinking.
Can I serve it iced?
Chill the pumpkin-milk base completely, shake it well, and pour it with espresso over ice without heating or frothing.
How can I reduce the sweetness?
Start with 1 tablespoon maple syrup for the batch and add more only after tasting with espresso.
What sides pair best with this dish?
Pumpkin bread, a cinnamon roll, or apple slices with nut butter complements the warm spices.