A healthier and easy-to-make pumpkin latte copycat made with real pumpkin, warm spices, and your choice of milk or espresso.

Scale

1 cup oat milk (or any plant-based milk)

2 tbsp pumpkin puree

1–2 tbsp maple syrup or honey

½ tsp pumpkin pie spice

1 tsp vanilla paste or alcohol-free extract

1 shot espresso (or ¾ cup strong coffee)

Heat milk, pumpkin puree, maple syrup, and spices in a saucepan over medium heat.

Stir constantly until hot but not boiling.

Remove from heat and add vanilla and brewed coffee or espresso.

Froth mixture using milk frother or whisk vigorously.

Pour into mug and optionally top with cinnamon or coconut whipped topping.

Customize with almond, soy, or coconut milk.

Use stevia or monk fruit for low-sugar variations.

Make in batches and store for up to 5 days.

Keywords: pumpkin latte copycat, homemade latte, dairy-free pumpkin latte, fall coffee drink