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This builds the pumpkin spice syrup from real pumpkin puree and warm spices simmered together, rather than relying on a bottled syrup, which is what gives the latte an actual pumpkin flavor instead of just tasting like cinnamon and sugar. Whisked into steamed milk and poured over strong coffee, it captures the same cozy, spiced character that makes this drink a seasonal favorite.
Per serving
160kcal
Calories
4g
Protein
27g
Carbs
Prep Time
8 min
Cook Time
6 min
Servings
1 people
Difficulty
medium
4g
Fat
1g
Fiber
23g
Sugar
Follow step-by-step with voice guidance.
In a small saucepan, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves.
Add the water and whisk until smooth.
Simmer over low heat for 3 to 4 minutes, stirring often, until slightly thickened.
Remove from heat and let the pumpkin spice syrup cool slightly.
Warm the milk in a saucepan or microwave until hot but not boiling, then froth it using a frother or whisk.
Brew the coffee or espresso.
Stir 2 to 3 tablespoons of the pumpkin spice syrup into the hot coffee.
Pour in the frothed milk and top with a light dusting of cinnamon before serving.
Use Real Pumpkin Puree, Not Pie Filling: Plain pumpkin puree has no added sugar or spice, giving you full control over the sweetness, while pie filling is already heavily seasoned and sweetened. Simmer the Syrup Until Slightly Thickened: A short simmer helps the spices bloom and gives the syrup a body closer to a real syrup instead of a thin, watery mixture. Make Extra Syrup to Store: The pumpkin spice syrup keeps well in the fridge for about a week, so a double batch means lattes are ready in minutes.
Many store bought versions rely on spice blends alone without real pumpkin, but this homemade version uses real pumpkin puree simmered into the syrup for genuine pumpkin flavor.
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