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Pumpkin French Vanilla Latte

Fall is the season for pumpkin spice lattes.  Pumpkin just seems to synergize with the flavor of a latte- and vanilla only enhances the Fall flavor. Combining the pumpkin spice latte with the warm, French vanilla-infused richness of the French vanilla latte yields a truly epic result!  
To start your day with one of these incredible lattes while ensuring a successful novice barista experience, do yourself a favor and complete your preparation in advance, including making the pumpkin puree (homemade is best), pumpkin pie spice, and French vanilla syrup ahead of time. Then, when it’s time to make it, all you have to do is bring everything together and indulge.
Our video below walks through all of the prep and assembly:
Prep Time 15 mins
Total Time 1 hr
Servings 1


Vanilla syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 vanilla bean, split, seeds scraped

Pumpkin Puree

  • 1 lb pumpkin

Pumpkin Pie Spice

  • 2 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves


  • 1 cup whole milk
  • 1 1/2 tbsp pumpkin puree
  • 2 tbsp vanilla syrup
  • 1/4 tsp pumpkin pie spice
  • 2 shots espresso


Vanilla Syrup

  • Add the sugar and water to a small saucepan
  • Bring to a boil over medium-high heat. 
  • Stir and let boil for 2-3 minutes or until the sugar dissolves. 
  • Add the vanilla bean and scraped seeds. 
  • Leave to cool before removing the vanilla bean. 
  • Transfer to a small bowl or jar.

Pumpkin Puree

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper. 
  • Cut off the stem of the pumpkin then halve
  • Remove the seeds and pulp.
  • Cut into quarters.
  • Roast for 45 minutes or until fork tender. 
  • Remove the skins and discard. 
  • Process the roasted pumpkin until smooth. 

Pumpkin Pie Spice

  • Combine the ingredients in a small bowl. 


  • Add the milk to a small saucepan with the pumpkin puree, vanilla syrup, and pumpkin pie spice. 
  • Heat over medium-low heat for 2-3 minutes or until the milk is hot. 
  • Vigorously whisk until the milk is foamy.
  • Pour the espresso into a latte cup. 
  • Add the foamed milk and dust with pumpkin pie spice if desired.



Note: Leftover pumpkin puree can be transferred to an airtight container and stored in the refrigerator for 5-6 days or frozen for up to 4 months.