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Creamy Pumpkin Spice Latte (with Real Pumpkin)

A deliciously creamy pumpkin spice latte you can enjoy at home. Made with your favourite milk, real pumpkin, spices and more.

Course Drinks
Keyword fall drink, latte, Pumpkin
Total Time 10 minutes
Servings 2


  • 1 cup strongly brewed coffee (or 2 shots of espresso)
  • 1 cup coconut milk
  • 1 cup 2% or whole milk
  • cup pumpkin butter
  • ¾ tsp. pure vanilla extract
  • ½ cup whipping cream
  • 1 tsp. pure maple syrup
  • ground cinnamon, for topping


  1. Brew coffee or espresso.

  2. To a Milk Cafe fitted with latte disk, add milk and set heat to 150-160°F. Heat until warm (about 1 minute), then add pumpkin butter and vanilla through measuring cap opening while mixing. Place cap back on and allow to finish heating. (See saucepan method in notes below.)

  3. Meanwhile, whip cream until soft peaks form. Add maple syrup and continue whipping until light and fluffy.

  4. Divide coffee between 2 large mugs, followed by frothed pumpkin milk. Top with whipped cream and sprinkle of cinnamon.

Recipe Notes

  • For the saucepan method, whisk together milk, pumpkin butter and vanilla over medium heat. Once the mixture is steaming hot, remove. Using a handheld milk frother, mix until frothy.
  • Use any combination of milk you prefer to make up the 2 cups. Lower fat usually results in less frothing. I used coconut milk and 2%, which came out creamy and frothy. Oat milk would be delicious too.
  • Adjust sweetness of latte by cutting back or adding more pumpkin butter or maple syrup.
  • Makes 2 large lattes (grande size) or 3 small.
  • To make a pumpkin spice steamer instead, omit coffee.