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Pumpkin Puree Espresso Pumpkin Spice Latte Recipe
Creamy homemade pumpkin spice latte blends espresso, pumpkin purée + warm spices; topped with whipped cream—fall in a mug.
The Pumpkin Spice Latte is a seasonal coffee beverage that blends freshly brewed espresso with steamed milk, pumpkin purée, and a warming mix of cinnamon, nutmeg, ginger, and cloves commonly known as pumpkin-pie spice. Lightly sweetened—often with brown sugar or maple syrup—and finished with vanilla extract, the drink is typically crowned with whipped cream and an extra sprinkle of spice for aroma and visual appeal. Favored in the cooler months, especially throughout autumn and the lead-up to winter holidays, this latte offers a cozy balance of robust coffee flavor and fragrant pumpkin spices, making it a popular choice for both home preparation and café menus during the fall season.
Pumpkin Puree Espresso Pumpkin Spice Latte Recipe
Skip the coffee-shop line and customize your latte exactly how you like it—whether that means extra caffeine, dairy-free milk, or a lighter sweetener. A quick homemade pumpkin-spice syrup keeps in the fridge for up to a week, making multiple café-quality drinks as easy as pour, steam, and sip.
Prep Time
10 minutes
10 minutes
Cook Time
5 minutes
5 minutes
Total Time
15 minutes
15 minutes
Ingredients
Pumpkin puree, 2 tablespoons (30 g)
- Freshly brewed espresso, 2 shots (about 60 ml)
- Whole milk (or any milk alternative), 1 cup (240 ml)
- Granulated sugar (or maple syrup), 1–2 tablespoons
- Pumpkin pie spice blend, ½ teaspoon
- Pure vanilla extract, ½ teaspoon
- Whipped cream (optional topping), as desired
- Additional pumpkin pie spice or ground cinnamon (optional garnish), a pinch
Method
Place a small saucepan over medium heat
- Add pumpkin puree to the saucepan
- Add pumpkin pie spice to the saucepan
- Cook the pumpkin mixture for about one minute
- Stir the mixture constantly until fragrant
- Add sugar to the saucepan
- Whisk the mixture until it forms a thick syrup
- Pour milk into the saucepan slowly
- Whisk the milk and pumpkin mixture to combine
- Heat the mixture until it is steaming but not boiling
- Remove the saucepan from the heat
- Stir vanilla extract into the mixture
- Brew two shots of espresso
- Divide the espresso between serving mugs
- Froth the pumpkin spice milk mixture until foamy
- Pour the frothed milk over the espresso in each mug
- Add whipped cream on top if desired
- Sprinkle pumpkin pie spice or cinnamon over the whipped cream
- Serve the lattes immediately
Nutrition (whole recipe)
Calories
225 kcal Protein
8 g Fat
9 g Carbs
28 g Fiber
1 g Sugar
26 g
225 kcal Protein
8 g Fat
9 g Carbs
28 g Fiber
1 g Sugar
26 g
Notes
Bloom the pumpkin-pie spices in a dry skillet for 30 seconds before adding them to the syrup—this quick toast intensifies their aroma and depth. Strain the finished drink through a fine-mesh sieve to catch any spice sediment, giving the latte a silky texture. For an easy iced variation, shake cold espresso, pumpkin syrup, and milk with ice, then top with the usual whipped cream and spice dusting.
why this recipe
This pumpkin spice latte recipe is worth your time because it captures all the cozy magic of café-quality lattes while giving you full control over flavor, sweetness, and wholesome ingredients; velvety espresso melds with real pumpkin purée, warm autumn spices, and a touch of maple, producing an aromatic cup that tastes indulgent yet feels comforting and homemade.
FAQs
FAQ acf
Frequently Asked Questions
How long does the homemade pumpkin-spice syrup last, and what’s the best way to store it?
The pumpkin-spice syrup will stay fresh for about 1 week when kept in the refrigerator. Store it in a clean, airtight glass jar or squeeze bottle to preserve flavor and prevent odors from other foods.
Can I make this latte dairy-free, and which milk alternatives froth best for the recipe?
Yes—simply replace the whole milk with a plant-based option. Barista-style oat milk produces the richest, most stable foam, while soy and almond milks (especially “barista” formulations) also steam nicely and pair well with the pumpkin spices.
How can I make this latte without an espresso machine?
Brew a concentrated “espresso-style” base by using a stovetop moka pot, AeroPress (15 g finely-ground coffee with 60 ml hot water, 60-second steep), or ¼ cup (60 ml) very strong French-press/drip coffee made at double the usual grounds-to-water ratio. Alternatively, dissolve 1–2 teaspoons of quality instant espresso powder in 60 ml hot water. Proceed with the recipe exactly as written, pouring this concentrated coffee into your mugs before adding the frothed pumpkin-spice milk.