Cozy season calls for a homemade version of the classic fall favorite, and this one delivers all the warmth without any fuss. Real pumpkin purée and a blend of cinnamon, ginger, nutmeg, and cloves get whisked into steamed oat milk until fragrant and smooth, then frothed up into a silky, café-worthy foam. Bold espresso anchors the whole thing, so you get that rich coffeehouse depth in every sip. A drizzle of maple syrup brings natural sweetness while a splash of vanilla rounds out the spice blend beautifully. Since there's no flour or gluten-containing ingredient anywhere in this drink, it's an easy, naturally fitting sip for a gluten free routine. Top your mug with a dusting of cinnamon and it's basically fall in a cup, ready in minutes and easy to make on repeat all season long.
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Brew 2 shots of espresso (or about 4 oz of very strong coffee) and set aside.
Combine the oat milk, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat, whisking until smooth. Heat until steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.
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