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Pumpkin Spice Latte with Whipped Cream

Pumpkin Spice Latte with Whipped Cream

This pumpkin spice latte is creamy, cozy, and so EASY to make at home! Made with real pumpkin purée, warm spices, and maple syrup, it’s way better than the coffee shop version, and it only takes about 10 minutes! Top with whipped cream (and a pretzel if you’re feeling fun!) for the ultimate fall treat.
Print Recipe
PREP: 5 minutes
COOK: 5 minutes
TOTAL: 10 minutes
Servings: 1
Course: Drinks

Ingredients
  

  • 1 cup milk dairy or non-dairy
  • 3 tbsp pumpkin purée not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice plus extra for sprinkling
  • 1–2 tbsp maple syrup or honey, to taste
  • ½ cup strong brewed coffee or 1 shot espresso
  • Whipped cream for topping
  • Mini pretzels optional garnish

Instructions
 

  1. Warm the pumpkin base. In a small saucepan, whisk together the milk, pumpkin purée, pumpkin pie spice, and maple syrup. Heat gently over medium until steaming, 3–5 minutes. Do not boil. Stir often to help the pumpkin blend smoothly.
  2. Strain for ultra‑smooth. If you see tiny pumpkin bits, pour the hot mixture through a fine‑mesh sieve. This guarantees that café‑smooth texture.
  3. Froth the pumpkin milk. Off the heat, froth the pumpkin milk with a handheld frother or whisk briskly until lightly foamy.
  4. Combine with coffee. Add the hot brewed coffee or espresso to your mug. Slowly pour the frothed pumpkin milk over the top.
  5. Finish and serve. Top with whipped cream and a sprinkle of pumpkin pie spice. Add a mini pretzel on top if you like that salty‑sweet crunch.

Notes

  • Use espresso for a stronger kick, or strong brewed coffee for a milder sip.
  • Make‑ahead: Mix the pumpkin, milk, spices, and sweetener and refrigerate up to 2 days. Reheat gently and add fresh coffee when serving.
  • Oat milk froths the best among non‑dairy options.
Did you make this? Leave a rating below!