This post may contain affiliate links, please see our privacy policy for details.
Pumpkin Spice Pecan Latte: Fall in a mug with maple pecan whipped cream. Made with homemade maple candied pecans, pecan maple syrup, spiced pumpkin butter, and hot brewed espresso. This is the cozy, homemade version of your favorite pumpkin spice latte. And it’s even better than the original. It’s a perfect fall treat to make all season long.
Now that it’s fall, I’m excited to start sharing pumpkin recipes. I usually wait until October, but I made this just this past Sunday because our weather was cold, the leaves were in peak season, and the mountains had a fresh dusting of snow.
I couldn’t think of anything I wanted to make more than a hot pumpkin latte. For years, my go-to homemade pumpkin latte has been made with pumpkin butter, milk, and hot espresso. I usually add a dollop of maple whipped cream, per the recipe I shared a few years ago.
It’s delicious as is and not an overly sweet latte, so it’s great to sip on anytime!
But I’ve been very curious about this new pecan crunch latte, so I decided to make my own. It’s so easy. The sweet topping makes my ordinary pumpkin latte even more delicious, making it a wonderful latte to make on a cozy afternoon.
The pecan crunch is totally delicious, and now I can’t help but think about my Thanksgiving menu. New ideas are brewing in my head. I have a pie that I’m so excited to start testing out!
Can you guess the theme of this year’s Thanksgiving menu?
Pumpkin latte first – pie to come!
These are the details
Ingredients
- pecans
- maple syrup (use real maple syrup, nothing with added sugars)
- vanilla extract
- dark brown sugar
- cinnamon
- milk (I prefer whole milk)
- pumpkin butter (use Trader Joe’s or my spiced pumpkin butter)
- hot espresso or coffee
- heavy cream
Tools
- small pot
- sheet pan
- electric mixer
- small whisk or fork
Step 1: make the pecan syrup
In a small pot, mix the maple syrup and pecans. Simmer until the maple syrup is steamy, and you can really smell the sweetness in the air. Simmering the pecans in the maple infuses the maple with the pecan flavor.
Pull the syrup off the heat, use a fork to strain out the pecans, then add vanilla to the syrup.
Step 2: to make the pecan crunch
Using the maple-soaked pecans, toss them on a baking sheet with brown sugar and cinnamon. Bake until toasted, then add vanilla.
Let the pecans cool, then give them a good chop, chop.
Step 3: to make the latte
Next warm the milk with the pumpkin butter and a couple tablespoons of the pecan syrup from step 1.
Let the milk get steamy, then whisk it well, until it’s frothed up.
Pour the the hot pumpkin milk over a couple shots of hot espresso.
Step 4: to make the maple pecan whipped cream
Finally whip the cream with 2 tablespoons of the pecan syrup from step 1. Dollop the cream over the lattes, then sprinkle each latte with pecan crunch.
I also love to add a cinnamon stick and star anise!
The coziest mug to warm up to this season. I’ll be making this weekly until it’s time to move on to holiday lattes!
Looking for other warming drinks? Here are my favorites:
Lastly, if you make this Pumpkin space Pecan Latte, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Spice Pecan Latte
Servings: 2 lattes
Calories Per Serving: 390 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
-
1. To make the syrup + pecans. Preheat oven to 350° F. Line a baking sheet with parchment paper. 2. In a pot combine the pecans and maple. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. To the syrup, add 1 teaspoon vanilla and set aside. 3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and toss with 1 teaspoon vanilla. Sprinkle with sea salt. Let cool, then chop.4. To make the Latte. Combine the milk, pumpkin butter, and 1-2 tablespoons of pecan syrup in a medium pot and bring to a simmer. Heat the mixture until it is steaming. Using a small whisk, whisk until frothy.5. Pour the hot coffee/espresso between 2 mugs and pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of pecans.
