top of page

Pumpkin Spice Date Latte

Prep Time:

5-10 minutes

Cook Time:





About the Recipe

Kicking off the new season with my Fall Recipe Series, jumping into the basic-pumpkin-spice-everything-vibes, is my Pumpkin Spice Date Latte. This recipe uses canned pumpkin (fresh cooked would work too) and dates to bring you a sweet and nutrient dense latte to enjoy this fall season.


  • 1 cup canned pumpkin puree (not pumpkin pie filling)

  • 1/2 cup pitted dates (about 8-10 dates) 

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground allspice (optional)

  • 1 teaspoon vanilla extract 

  • 1/4 cup unsweetened milk of choice

  • Salt to taste


1. Soak the dates: Place the pitted dates in a small bowl and cover them with hot water. Let them soak for about 15-20 minutes to soften.

2. Blend the ingredients: In a blender or food processor, combine the canned pumpkin puree, soaked dates (drain and discard the soaking water), spices, vanilla extract, milk, and a pinch of salt.

3. Blend until smooth: Blend the mixture until it becomes a smooth paste. If it's too thick, you can add a bit more milk to reach your desired consistency.

4. Adjust sweetness and spices: Taste the paste and adjust the sweetness and spice levels to your preference. You can add maple syrup for sweetness or more spices for extra flavor. 

Spice Option:  Feel free to use a premade, store bought pumpkin spice blend. Add about 4 teaspoons of the spice as . Check the ingredient label for additional added sugar on spice blends. 

Store: Transfer the pumpkin spice latte paste to an airtight container. You can keep it in the refrigerator for up to a week. To avoid spoilage or food waste, freeze the paste in individual ice cubes or seal in a freezer safe container/bag. Use within 3 months. 

To make a pumpkin spice latte using your homemade paste:

1. Heat your choice of milk (almond milk, regular milk, or any milk substitute) in a saucepan until hot but not boiling.

2. Add 2-3 tablespoons of your homemade pumpkin spice latte paste to a cup.

3. Pour the hot milk over the paste and stir until well combined. 

4. Optionally, top with a sprinkle of cinnamon. 

Enjoy your homemade nutrient-dense pumpkin spice latte! This paste is not only great for lattes but can also be used in other recipes, yogurt, or as a spread on toast. :) 

Image by Les Argonautes


Pumpkin is nutrient dense; full of vitamins A, B, C, & E and minerals such as calcium, potassium, and manganese. Pumpkin also has rich antioxidants such as beta-carotene, which is a precursor to vitamin A. Pumpkin is also a good source of mixed soluble and insoluble fiber.

Dates are a fun substitute to lightly sweeten dishes and help thicken them up to make a great paste. Dates have B vitamins, fiber, and minerals, making them a nice nutrient dense addition to this recipe.

A tip on Dates:  If you have dates w/ pits, instead of throwing out the pits, keep them in a glass jar. When you have a large amount, place them on a lined baking sheet and roast on 400F until toasty brown and just beginning to get a kiss of dark. Allow the dates to cool completely then add them to a grinder and make yourself a rough powder. Brew like you would a cup of coffee! Enjoy a cup of date ‘coffee.’ :)

bottom of page