This delicious pumpkin latte is naturally sweetened with maple syrup and takes on warm flavors of cinnamon, cardamom, and ginger. There's no pumpkin spice syrup here, just real pumpkin! By briefly cooking the pumpkin with spices on the stovetop before adding the milk to warm through, the pumpkin takes on a sweeter, roasted flavor.
Notice there is no pumpkin spice in the recipe title. That’s on purpose! Because I love pumpkin (obsessed with these gluten-free pumpkin muffins), but not so much pumpkin pie spice. And if you’re like me, this warm sipper might just change your mind relating to your previous fall PSL experience in a coffee shop.
This creamy, homemade pumpkin latte is lightly sweetened with maple syrup and my favorite cozy additions: cinnamon, cardamom, and ginger. The subtle pumpkin flavor comes from real pumpkin (just like in these gluten-free pumpkin cookies), not a bottled syrup, which means it’s completely balanced.
The secret to making great pumpkin lattes:
Using real ingredients always makes things taste better, whether it be creamy potatoes au gratin or a latte. Using pumpkin puree in drinks can be tricky though, as it often tastes a bit vegetal or doesn’t dissolve. I found the solution to both those problems and it’s a quick, easy fix that results in the smoothest, most delicious pumpkin latte.
All you need to do is cook the pumpkin puree on the stovetop for a few minutes before adding the milk to heat through. The heat cooks the raw flavor out of the pumpkin and gives it a softer, sweeter, roasted flavor. The spices are added at this point too, so they can bloom and infuse the milk.
Ingredients in a Homemade Pumpkin Latte:
canned pumpkin puree
milk of choice (I like oat milk or whole milk best)
pure maple syrup
cinnamon, cardamom, and ginger
vanilla
coffee concentrate or espresso (I use Pop & Bottle’s Super Coffee Concentrate which is SO convenient. Just add a 1/12 tablespoons of it plus your liquid to make iced coffee or lattes in an instant.)
How to Make a Pumpkin Latte with Real Pumpkin:
Place pumpkin puree, salt, cinnamon, cardamom, and ginger into a small sauce pot.
On medium-low heat, whisk the ingredients together, cooking mixture for 3-4 minutes, continually whisking and scraping the bottom of the pot. This will bloom the spices and cook the raw flavor out of the pumpkin.
Whisk in maple syrup and oat milk, increasing heat to medium. When you see small bubbles around the edge of the pot, it is warm. Remove from heat and whisk in vanilla. Use a hand frother if you’d like to froth the latte a bit.
Pour coffee concentrate or shot of espresso into the bottom of a coffee mug. Then pour milk mixture in and gently stir; top with whipped cream if desired.
Make this maple sweetened, homemade pumpkin latte at home for the coziest morning. The warm flavors of cinnamon, cardamom, and ginger mingle with real pumpkin and milk to make a delicious drink.
1 1/2tablespoonsPop & Bottle Classic Coffee Super Concentrateor 1 shot of espresso
whipped cream,optional
Prevent your screen from going dark
Instructions
Place pumpkin puree, salt, cinnamon, cardamom, and ginger into a small sauce pot.
On medium-low heat, whisk the ingredients together, cooking mixture for 3-4 minutes, continually whisking and scraping the bottom of the pot. This will bloom the spices and cook the raw flavor out of the pumpkin. Whisk in maple syrup and oat milk, increasing heat to medium. Vigorously whisk to help dissolve the pumpkin. When you see small bubbles around the edge of the pot, it is warm (do not boil).
Remove from heat and whisk in vanilla. Use a hand frother if you'd like to froth the latte a bit. Pour coffee concentrate into the bottom of a coffee mug. Then pour milk mixture in and gently stir; top with whipped cream if desired.
I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.
so lovely, so warming! such excellent flavor and a refreshing take on pumpkin without pumpkin spice. perfect use for any pumpkin left over from the tall and moist gluten free muffins! 😉
So delicious! Will be drinking these often this fall and winter! I didn’t have cardamom among my spices so subbed a pinch of nutmeg and tasted wonderful.
Alison Marie
February 24, 2024
I’ve never been a PSL fan but I wanted to use up some leftover squash puree on a lazy Saturday morning so I decided to try this, and it’s fantastic.
Amanda Paa
February 24, 2024
Yay, so glad to hear that! Thanks for making the recipe.
Toni
November 26, 2023
so lovely, so warming! such excellent flavor and a refreshing take on pumpkin without pumpkin spice. perfect use for any pumpkin left over from the tall and moist gluten free muffins! 😉
Sarah
October 8, 2023
Can this be made in bulk and stored in the fridge?
Amanda Paa
October 8, 2023
Yes! Will last 5 to 7 days in the fridge. If you are using non-dairy milk, it will be closer to the 5.
Kirsten
October 5, 2023
So delicious! Will be drinking these often this fall and winter! I didn’t have cardamom among my spices so subbed a pinch of nutmeg and tasted wonderful.
Amanda Paa
October 6, 2023
Yay, so glad you enjoyed the latte Kirsten!
Amelia
November 28, 2022
Made this over the long weekend, it was so good and so much more flavorful than homemade PSL’s I’ve tried in the past. Delish!
Amanda Paa
November 28, 2022
Yay! I think I’ll be drinking it all winter too. :)