Pumpkin Spice Latte with Whipped Pumpkin Cream
Pumpkin season is here, and nothing feels more like fall than a warm and creamy pumpkin spice latte. Instead of picking up an expensive seasonal drink from a coffee shop, you can make a homemade version that tastes just as indulgent.
It’s easy to level up your everyday coffee with a few simple steps to a latte, full of cozy pumpkin spice flavor and topped with whipped cream.
Slip into your favorite sweater, curl up in a warm blanket after a hayride, or sit back and watch the autumn leaves drift down. A steaming mug of pumpkin spice coffee in your hands makes those fall moments even more memorable.
What makes this recipe extra special is the whipped pumpkin cream on top, a fluffy topping that melts into your cup and brings a little luxury to every sip.
And if you love iced coffee, there is a second recipe included for a Maple Pumpkin Cold Foam Iced Coffee. Both drinks capture the flavors of fall and can be made at home in minutes.
Why You Will Love These Pumpkin Coffee Recipes
Homemade pumpkin coffee drinks can be as simple or as special as you want them to be. These two recipes are designed to give you that coffeehouse feel right in your own kitchen.
- Cozy pumpkin spice flavor with maple syrup and vanilla
- Two ways to enjoy: hot latte or iced cold foam
- Topped with whipped cream or cold foam for a coffeehouse-style experience
- Flexible for dairy or non-dairy preferences
- Cheaper than buying it at a café and made with simple ingredients
Ingredients that Make It Work
- Coffee or espresso for a strong base
- Milk or half and half for richness
- Maple syrup for natural sweetness
- Pumpkin pie spice for that classic fall flavor
- Vanilla for balance
- Cream for topping, whipped for hot or frothed into cold foam for iced
If you prefer a dairy-free version, oat milk creates the best results. Almond milk works but will be thinner and less frothy.
Tips for the Best Homemade Lattes
Frothing the Milk
Heating milk alone will not make it frothy. To add froth, whisk it briskly by hand, use a handheld frother, or pump hot milk a few times in a French press.
Sweetness Level
Maple syrup adds a natural sweetness that pairs perfectly with pumpkin spice. Adjust to taste or swap with brown sugar for a deeper flavor.
Whipped Pumpkin Cream
Cold heavy cream whips best. Pumpkin puree is optional but adds flavor and color. If you prefer less waste, skip it and just use spice and sweetener.
Cold Foam Technique
To make a silky cold foam, blend cold milk and cream with maple syrup and spice using a handheld frother or blender until thick and frothy.
If you want to make this latte even easier, or adjust it to fit your kitchen staples, here are a few simple substitutions and shortcuts.
Substitutions and Shortcuts
- Coffee options: If you don’t have brewed coffee or espresso, dissolve 2 teaspoons of instant coffee granules in 1 ½ cups hot water and use that instead. It will not have quite the same depth, but still makes a cozy pumpkin latte.
- Sweeteners: Maple syrup gives a warm fall flavor, but brown sugar or honey also work well. For a lighter option, use a low-calorie sweetener such as stevia or monkfruit. Adjust the sweetness to your taste.
- Whipped topping: Homemade pumpkin whipped cream makes this latte feel extra special. For a faster shortcut, use canned whipped cream and sprinkle with pumpkin pie spice or cinnamon before serving.
Variations to Try
- Iced Pumpkin Cold Foam Coffee: Recipe included below.
- Mocha Pumpkin Latte: Add a teaspoon of cocoa powder to the spiced milk mixture for a chocolate twist.
- Dairy-Free Latte: Oat milk works best for creaminess, almond milk makes a lighter drink.
Storage and Make Ahead
The whipped pumpkin cream and maple pumpkin cold foam can both be made ahead. Store them in a covered container in the refrigerator for up to 24 hours. Whip or froth again briefly before serving. The spiced milk mixture for the hot latte can be refrigerated for up to two days.
How to make Pumpkin Spice Latte with Whipped Pumpkin Cream
Get you coffee on to brew. You will need 1 ½ cups strong brewed coffee (or 2 shots espresso + hot water)
For the Latte
Pour 1 1/2 cups whole milk or half and half into a small saucepan.
Add 2 tablespoons pure maple syrup, 1 teaspoon pumpkin pie spice*, and 1/2 teaspoon vanilla.
Heat over medium until steaming, but not boiling.
Whisk briskly, use a handheld frother, or pump in a French press to add froth.
For the Whipped Pumpkin Cream
In a chilled bowl or jar, add 1/2 cup heavy whipping cream, 1 tablespoon pumpkin puree, 1 tablespoon powdered sugar ot maple syrup, and 1/2 teaspoon pumpkin pie spice*.
Whip the cream until soft peaks form.
Divide hot coffee into two mugs. Pour the spiced milk mixture over the coffee.
Spoon or pipe the whipped pumpkin cream on top. Sprinkle with cinnamon sugar or nutmeg. Serve immediately.
Pumpkin Pie Spice Substitute (For Lattes and Iced Coffee)
No pumpkin pie spice? No worries. You can make your own blend with everyday baking spices. The flavors of cinnamon, ginger, nutmeg, cloves, and allspice combine to create that classic fall taste.
For a small batch to keep on hand, mix together:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
Store in a small jar and use about 1 teaspoon for most recipes.
If you only need enough for one latte or iced coffee, mix:
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- A pinch of cloves or allspice
This quick blend gives you just the right amount of warm, cozy flavor for a single cup.
Pumpkin Spice Latte & Pumpkin Spice Iced Coffee
Ingredients
Pumpkin Spice Latte
For the Latte
- 1 ½ cups strong brewed coffee or 2 shots espresso + hot water
- 1 ½ cups whole milk or half and half
- Oat milk works well for dairy-free. Almond milk can be used but will be thinner and less frothy.
- 2 tablespoons pure maple syrup adjust to taste
- 1 teaspoon pumpkin pie spice*
- ½ teaspoon vanilla extract
For the Whipped Pumpkin Cream
- ½ cup heavy whipping cream cold
- 1 tablespoon pumpkin puree optional
- 1 tablespoon powdered sugar or maple syrup
- ½ teaspoon pumpkin pie spice*
- Instructions
- Combine the milk maple syrup, pumpkin pie spice, and vanilla in a saucepan. Heat over medium until steaming, but not boiling. Whisk briskly, use a handheld frother, or pump in a French press to add froth if desired.
- In a chilled bowl whip the cream until soft peaks form. Add pumpkin puree if using, sweetener, and pumpkin pie spice. Continue whipping until medium peaks hold.
- Divide hot coffee into two mugs. Pour the spiced milk mixture over the coffee.
- Spoon or pipe the whipped pumpkin cream on top. Sprinkle with cinnamon sugar or nutmeg. Serve immediately.
Pumpkin Spice Iced Coffee
For the iced coffee
- 2 cups cold brew coffee or chilled strong brewed coffee
- Ice cubes
For the cold foam
- ½ cup whole milk or oat milk for dairy-free
- ¼ cup heavy cream
- 1 tablespoon pure maple syrup
- ½ teaspoon pumpkin pie spice*
- ½ teaspoon vanilla extract
Instructions
Pumpkin Spice Latte
- Combine the milk, maple syrup, pumpkin pie spice, and vanilla in a saucepan. Heat over medium until steaming, but not boiling. Whisk briskly, use a handheld frother, or pump in a French press to add froth if desired.
- In a chilled bowl, whip the cream until soft peaks form. Add pumpkin puree if using, sweetener, and pumpkin pie spice. Continue whipping until medium peaks hold.
- Divide hot coffee into two mugs. Pour the spiced milk mixture over the coffee.
- Spoon or pipe the whipped pumpkin cream on top. Sprinkle with cinnamon sugar or nutmeg. Serve immediately.
Pumpkin Spice Iced Coffee
- Fill two tall glasses with ice and pour the cold brew coffee over the ice.
- In a small pitcher or jar, combine milk, cream, maple syrup, pumpkin pie spice, and vanilla. Froth with a handheld frother or blend until thick and creamy.
- Spoon the cold foam over the iced coffee. Sprinkle with a little cinnamon or nutmeg before serving.
Notes
Pumpkin Spice Iced Coffee
Ingredients (serves 2)
For the iced coffee you will need 2 cups chilled strong brewed coffee and ice cubes.
Fill two tall glasses with ice and pour the cold brew coffee over the ice. In a small pitcher or jar, combine ½ cup whole milk, ¼ cup heavy cream, 1 tablespoon pure maple syrup, ½ teaspoon pumpkin pie spice, and ½ teaspoon vanilla. Froth with a handheld frother or blend until thick and creamy. Spoon the cold foam over the iced coffee. Sprinkle with a little cinnamon or nutmeg before serving.
Whether you prefer a steaming mug on a crisp morning or a chilled glass in the afternoon, these two pumpkin coffee recipes bring the flavors of fall home. The hot pumpkin spice latte with whipped pumpkin cream feels cozy and indulgent, while the iced maple pumpkin cold foam coffee is light and refreshing. Both are easy to make and a perfect way to savor pumpkin season.
This quick blend gives you just the right amount of warm, cozy flavor for a single cup.
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