Can I make this latte without espresso?

Yes, you can use strong brewed coffee or even decaf. It won’t have the same punch, but the flavor is still bold and satisfying.

Is there a dairy-free version of this recipe?

Absolutely. Replace milk with oat milk or almond milk , and use coconut cream for the whipped topping. The flavors hold up beautifully with plant-based options.

How do I make my own pumpkin butter?

Combine canned pumpkin, maple syrup, cinnamon, nutmeg, and clove in a saucepan. Simmer until thickened. It stores well in the fridge for up to 2 weeks.

Can I use store-bought whipped cream?

Yes, but the homemade maple pecan whipped cream is worth the extra few minutes. It adds depth and creamy sweetness no canned version can match.

How long can I store the syrup and pecans?

- Maple Pecan Syrup : Up to 2 weeks in the fridge. - Candied Pecans : Up to 5 days in a sealed container.

Pumpkin Spice Pecan Latte – Best Fall Drink Recipe for 2025

Pumpkin Spice Pecan Latte

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pumpkin Spice Pecan Latte is a cozy, homemade fall drink made with real maple syrup, spiced pumpkin butter, espresso, and a crunchy pecan topping. It’s creamy, comforting, and perfect for chilly mornings or dessert sips.

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Drinks
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup pecans
1/2 cup maple syrup (pure)
1 tsp vanilla extract (divided)
2 tbsp dark brown sugar
1/2 tsp cinnamon
Pinch of sea salt (optional)
1 1/2 cups whole milk (or dairy-free alternative)
2 tbsp pumpkin butter
1/2 tsp pumpkin pie spice (optional)
2 shots espresso or 1/2 cup strong brewed coffee
1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan, combine pecans and maple syrup. Simmer for 5 minutes over medium heat.
Strain the pecans from the syrup. Stir 1/2 tsp vanilla into the syrup and set aside.
Toss strained pecans with brown sugar and cinnamon. Spread on a baking sheet and bake at 350°F for 10 minutes.
Optional: Sprinkle pecans with sea salt after baking. Let cool and chop finely.
In another saucepan, combine milk, pumpkin butter, and 1–2 tbsp of the pecan syrup. Warm until steaming. Whisk or froth until slightly foamy.
Brew espresso or coffee and divide between two mugs.
Pour pumpkin milk mixture over coffee in each mug.
Whip heavy cream with 1–2 tbsp of pecan syrup and remaining vanilla until soft peaks form.
Top each latte with whipped cream and chopped pecan crunch.
Optional: Garnish with a cinnamon stick or star anise.

Notes

Store pecan syrup in the fridge for up to 2 weeks.
Keep candied pecans in an airtight container for up to 5 days.
Substitute espresso with strong brewed coffee if needed.
Use oat or almond milk and coconut cream for a vegan version.
Make your own pumpkin butter using pumpkin puree, maple syrup, and spices.

Nutrition

Serving Size: 1 latte
Calories: 390
Sugar: 22g
Sodium: 70mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Find it online: https://recipeshots.com/pumpkin-spice-pecan-latte-drink/