Ultimate Pumpkin Spice Latte & Delicious Pumpkin Roll
for a Heartwarming Dessert
We love this homemade pumpkin spice latte that can be made at home without an expensive machine and it's quite easy. The heartwarming latte is perfect during the fall and winter months or year-round. The delicious and creamy recipe is simple to make with pure pumpkin and pumpkin spice, whole milk, vanilla, sugar and a rich, dark roast coffee. The dreamy latte pairs perfectly with our wonderful pumpkin roll recipe. We also included a variation that includes Bailey's Irish Cream.
Ultimate Pumpkin Spice Latte
Ingredients (1 Serving)
1 cup milk2 tablespoons pure pumpkin purée (we used Libby's 100% Pure Pumpkin)
1 to 1.5 tablespoons sugar (we used 1.5 tablespoons, but if you would like it less sweet, use 1 tablespoon)
1/4 teaspoon pumpkin pie spice (we used McCormick Pumpkin Pie Spice)
1/2 teaspoon pure vanilla extract
1/4 cup strong brewed coffee (we used Gevalia Dark Royal Roast - dark roast coffee)
ToppingSweetened whipped cream topping (you can use homemade or we used Reddi Wip)
Extra pumpkin pie spice sprinkled on top
DirectionsCombine the milk, pumpkin purée, sugar, pumpkin pie spice and vanilla to a saucepan over medium heat. While stirring occasionally, heat until hot, but do not boil. When hot, vigorously whisk the milk mixture in the saucepan until bubbles begin to form.
While foamed milk mixture is heating, prepare coffee. Pour 1/4 cup coffee into a large mug and add the foamed milk mixture when ready. You can prepare coffee with a regular coffee maker or we used a Keurig to brew the coffee.
Top with whipped cream and sprinkle the top lightly with pumpkin pie spice.
For a second variation, add Bailey's Irish Cream liquor before the whipped cream. We used 1/4 of a shot glass. Be careful not to add too much as the Irish cream will dominate the pumpkin flavor. For a delicious combination, serve the Pumpkin Spice Latte with Pumpkin Roll for a heartwarming dessert.
Ultimate Pumpkin Roll
1 cup sugar
2/3 cup pumpkin purée
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
Filling8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 1/2 teaspoon vanilla
We love extra filling, so for our recipe we did one and half times the filling ingredients. You can just use the filling measurements above.
Directions (preheat oven to 350 degrees)
Beat eggs and sugar, add pumpkin in main bowl. Stir in a separate bowl the flour, baking soda and cinnamon. Gradually add flour, soda and cinnamon mixture to the egg/sugar/pumpkin mixture. Beat till smooth and thick. Grease 10 x 15 cookie sheet. Our cookie sheet was about 7/8” high (close to an inch). Cut wax paper to fit bottom only and grease wax paper. Pour on pumpkin spread evenly. Bake 10- 12 minutes. Check at 10 minutes using a toothpick to ensure center is baked through. Be careful not to over bake or cake won't be as moist.
While pumpkin cake is baking, sift powdered sugar onto a linen towel. When done, loosen sides and turn upside down on towel. Remove the wax paper, pumpkin roll-up in towel and set aside to cool 2 hours.
When pumpkin roll-up has cooled, then prepare cream cheese filling. For filling, mix all ingredients till creamy and spread on cool, pumpkin roll-up. Roll up again and keep wrapped until ready to serve. Optional: After pumpkin roll is complete and for clean edges on the roll, we cut each side of the pumpkin roll slightly with a knife. When ready to serve, sprinkle top of pumpkin roll with sifted powdered sugar.
We hope you enjoy these delicious recipes.
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