Why You’ll Love This Recipe

I love this latte because it delivers all the autumn flavor I crave, but without the artificial stuff or excess sugar. It’s naturally sweetened with maple syrup or monk fruit, includes real pumpkin puree for nutrition, and works beautifully with dairy-free milk like oat or almond. Plus, I get to control the caffeine—perfect for mornings or cozy evenings alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

milk of choice (dairy, oat, almond, or coconut)
pumpkin puree (100% pure, no sugar added)
natural sweetener (maple syrup, honey, or monk fruit sweetener)
pumpkin pie spice
pure vanilla extract
espresso or strong brewed coffee (optional)
sea salt

Optional toppings:

ground cinnamon or pumpkin pie spice
whipped coconut cream or light dairy-free whipped topping

Directions

Warm the Pumpkin Milk Mixture
I whisk together milk, pumpkin puree, sweetener, pumpkin pie spice, vanilla, and sea salt in a small saucepan over medium heat. I warm it gently, stirring often for 3–5 minutes, but I make sure not to let it boil.
Brew the Coffee or Espresso
While the mixture heats, I prepare a shot of espresso or ½ cup of strong coffee. If I want to go caffeine-free, I skip this step or use a substitute like roasted dandelion tea.
Froth and Combine
I pour the brewed coffee into a mug, then slowly add the hot pumpkin milk mixture. For a frothy texture, I use a milk frother or hand whisk to create foam before pouring.
Add Toppings and Serve
I finish it off with a sprinkle of cinnamon or pumpkin pie spice. Sometimes I add a dollop of coconut whipped cream when I want it extra special.

Servings and timing

This recipe makes 1 large latte or 2 smaller servings.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Variations

When I want a vegan option, I use oat milk or almond milk and top it with coconut cream. For a sugar-free version, I sweeten it with monk fruit or erythritol. And when I don’t need the caffeine, I skip the espresso and enjoy it as a spiced pumpkin milk drink that’s just as satisfying.

storage/reheating

If I make a larger batch, I store the extra pumpkin milk mixture (without coffee) in the fridge for up to 3 days. When ready to drink, I reheat it gently on the stove or microwave and add fresh coffee if I want it caffeinated. It tastes just as good the second time around.

FAQs

Can I make this latte without coffee?

Yes, I often make it without coffee for an evening treat or to share with kids. It tastes like a warm spiced pumpkin milk and still feels like a fall indulgence.

What’s the best milk to use for frothing?

I get the best froth using oat milk. It has a creamy texture close to dairy milk and froths beautifully. Almond milk works too, but it’s a bit lighter.

Can I make a pumpkin spice syrup ahead of time?

Absolutely. I make a simple syrup with pumpkin puree, sweetener, and spices and store it in the fridge for up to a week. Then I just mix it with hot milk and coffee when I want a quick latte.

How much sugar is in this recipe?

With 1 tablespoon of maple syrup or honey, the latte has about 12–15 grams of natural sugar—way less than the 50+ grams in most store-bought versions.

Can I use canned pumpkin pie filling?

No, I always use 100% pure pumpkin puree. The canned pie filling has added sugars and spices that I can’t control. Using plain puree keeps it healthier and lets me adjust the flavors to my liking.

Conclusion

This healthy pumpkin spice latte is my favorite way to enjoy the flavors of fall without the sugar crash. It’s easy, comforting, and endlessly customizable, whether I want it dairy-free, caffeine-free, or sugar-free. With real pumpkin, warm spices, and just the right touch of sweetness, this latte feels like a warm hug in a mug—perfect for cozy mornings, crisp afternoons, or anytime I want a guilt-free fall treat.