Golden Pumpkin Spice Latte

Name: Golden Pumpkin Spice Latte
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 Tbsp ground cinnamon; 2 tsp ground ginger; 2 tsp ground nutmeg; 1 tsp ground cloves; 1 tsp ground allspice; 1/4 tsp ground black pepper; 1/4 tsp ground turmeric; ¼ cup pumpkin purée; 1½ cups soy milk; 2 tsp date syrup (or more, to taste); ½ tsp pumpkin spice blend; 2 shots espresso (or strong coffee)

The ultimate cosy drink, made healthy and comforting.

This Pumpkin Spice Latte is a cosy, nourishing twist on the classic autumn favourite. Naturally sweetened with date syrup and enriched with a touch of turmeric and black pepper, it’s creamy, spiced, and full of comforting flavour — the perfect way to warm up your day.

Prep

10 mins

Cook

5 mins

Total

15 mins

Serves

2 people

Ingredients

Pumpkin Spice Blend:

3 Tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground allspice
1/4 tsp ground black pepper
1/4 tsp ground turmeric

Latte:

¼ cup pumpkin purée
1½ cups soy milk
2 tsp date syrup (or more, to taste)
½ tsp pumpkin spice blend
2 shots espresso (or strong coffee)

Instructions step by step:

Step 1 – Mix the Spices

Measure all the spices and add them to a small bowl or glass jar. Whisk or stir well until evenly combined. Store in an airtight container for up to 6 months (though the flavour is best within 2).

Step 2 – Blend Milk & Pumpkin

Add your plant milk and pumpkin purée to a saucepan. If you’re using homemade roasted pumpkin (which can be a bit fibrous), blend the mixture first until smooth. If using tinned pumpkin, you can skip the blending step.

Step 3 – Heat the Pumpkin Milk

Warm the pumpkin milk over medium-low heat for about 5 minutes, stirring occasionally until smooth and creamy. Whisk a little more vigorously towards the end to create some natural froth.

Step 4 – Add the Spices

Remove from the heat and stir in ½ teaspoon of your pumpkin spice blend. Whisk well to combine and form a light foam.

Step 5 – Froth the Milk

Instead of whipped cream, use an electric frother or blender to create a light, foamy layer on top of the milk. It’s healthier but still feels indulgent.

Step 6 – Assemble & Serve

Pour a shot of espresso (or your favourite coffee) into a mug. Gently pour the spiced milk over it, holding back the foam with a spoon. Spoon the froth on top, and finish with a sprinkle of pumpkin spice.

About this Recipe

I’ve always adored pumpkin, but I didn’t grow up with pumpkin spice — it always felt like such an American thing, a little indulgent and ultra-processed. But every time I talk about pumpkin, my husband starts daydreaming about his mum’s pumpkin spice pie!

So, I created my own version — a healthier Pumpkin Spice Latte made with real pumpkin, turmeric, and a touch of date syrup. Creamy, cosy, and full of warming autumn flavour.

Now I’m completely hooked! It’s the kind of drink you’ll want to sip on every day through autumn and winter. 🍂

And you can probably guess what’s coming next… I’ll be attempting a healthy, sugar-free pumpkin pie soon. 😉

💡Tips for the Perfect Pumpkin Spice Latte

Blend for creaminess – If using roasted pumpkin or a fibrous variety, blend it with the milk before heating. This ensures a silky-smooth latte every time.
Froth like a pro – For a café-style finish, froth your milk using a blender, frother, or whisk. Whisking vigorously at the end of heating can also create a light foam.
Sweeten mindfully – Date syrup adds natural sweetness and a subtle caramel note. Start with 1–2 tsp, then taste and adjust — you can always add more, but you can’t take it out!
Coffee options – A strong espresso works best, but you can also use a strong moka pot brew, AeroPress, or French press coffee. Even decaf or chicory coffee gives that rich, warming base.
Spice it up – Feel free to tweak the pumpkin spice blend — add a little extra cinnamon or a pinch of cardamom for your own signature twist.
Serve immediately – This latte is best enjoyed hot, right after frothing — the flavours and foam are at their peak.

About these Ingredients:

Pumpkin Spice Blend – This is the heart of the latte — the real flavour bomb! Use good-quality spices (and always check their expiry dates). I like to mix ground spices with freshly grated nutmeg and cloves for extra depth and aroma. If you only have pre-ground spices, that’s perfectly fine too — your latte will still be full of cosy, spiced flavour.

Pumpkin Purée – You can use canned pumpkin purée, but with pumpkins everywhere right now, I love using fresh ones! Simply cut a pumpkin in half, place it cut-side down on a baking tray, and roast for about 40 minutes (time will vary depending on the size). Once soft, scoop out about ½ cup of the flesh. Any sweet pumpkin variety works well. If your pumpkin is a bit fibrous, just blend it with the milk until smooth for a creamy latte.

Soy Milk – Any unsweetened plant milk works well, but I find soy milk is the best choice. It’s higher in protein and froths beautifully. For the cleanest flavour, look for a minimally processed option — I use one with just two ingredients: soybeans and water.

Date Syrup – I love using date syrup because it’s made from whole dates, keeping their natural nutrients, fibre, and antioxidants intact. It’s a more wholesome way to sweeten recipes — gently sweet, rich in minerals like magnesium and potassium, and with a lower glycaemic impact than refined sugar. It gives this latte a lovely caramel note while keeping your energy balanced and your drink naturally nourishing.

While maple syrup or coconut sugar are less refined, date syrup comes from the whole fruit rather than extracted sugars. It’s a more wholesome, unprocessed way to sweeten recipes.

Coffee Shot – I love making this latte with a fresh shot of espresso for a rich, bold base — it pairs beautifully with the creamy pumpkin milk. But any strong coffee will work here! Try moka pot coffee, AeroPress, or even a small cup of strong French press brew. You just want something full-bodied enough to balance the sweet, spiced flavours.

If you prefer to skip caffeine, you can use decaf espresso or even a chicory coffee alternative — it still gives that earthy depth without the buzz.