10-Minute Homemade Pumpkin Latte

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I love pumpkin, but I’ve never been a fan of super sweet, artificial-tasting syrups that tend to come with PSL season.

So this is the homemade pumpkin latte I actually want to drink. It’s smooth and creamy, made with real pumpkin (this makes all the difference!) and lightly sweetened with maple syrup. Instead of pumpkin pie spice, I use cinnamon, cardamom, and ginger – a combination that gives it plenty of warmth without covering up the pumpkin or the coffee.

It tastes like fall, yes. But it still tastes like coffee.

The trick here is cooking the pumpkin first.

You can’t just stir canned pumpkin puree into warm milk and expect magic. 😅 It can taste a little raw and vegetal, and doesn’t always blend in smoothly.

The fix is very simple: cook the pumpkin on the stovetop for a few minutes before adding the milk. Those few minutes of heat cook off that raw flavor and bring out the pumpkin’s softer, sweeter side. I add the cinnamon, cardamom, and ginger at the same time so the spices get a chance to bloom before the milk goes in.

It’s a small extra step, but it’s what makes this latte work. You get real pumpkin flavor and warm spice in a smooth, creamy latte—not a cup of coffee that tastes like pumpkin-flavored syrup.

Enjoy!

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Maple Pumpkin Latte (with real pumpkin!)

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.

5 from 6 votes

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Prep Time :5 minutes minutes

Cook Time :5 minutes minutes

Yield: 1 serving

Author: Amanda Paa

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Ingredients

• 2 tablespoons pure pumpkin puree
• 1/8 teaspoon fine salt
• 1/4 teaspoon ground cinnamon
• pinch each of ground cardamom and ginger
• 1 tablespoon pure maple syrup
• 6 to 8 ounces milk, dairy or non-dairy
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons Pop & Bottle Classic Coffee Super Concentrate or 1 shot of espresso
• whipped cream, optional

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.