This Pumpkin Maple Cortado is short, strong, smooth, and packed with fall flavor. You get the bold hit of espresso mellowed out with just enough warm milk, real pumpkin, and a splash of maple syrup. It’s simple, cozy, and perfect when you want something seasonal that isn’t overly sweet or creamy. If you’re into quick, well-balanced drinks with a touch of pumpkin spice — this one’s it.
What You’ll Need
- 2 shots espresso (or ½ cup strong brewed coffee)
- ¼ cup whole milk or oat milk
- 1 tbsp pumpkin purée
- 1 tbsp pure maple syrup
- ⅛ tsp ground cinnamon
- Pinch of ground nutmeg
- ¼ tsp vanilla extract
Pro Tips
- Use fresh espresso if possible — the bold flavor really shines through.
- Heat the milk gently, don’t boil it — just warm and frothy.
- Frothing your milk makes this feel extra smooth, even in a small cup.
- Stick to unsweetened milk so the maple flavor stands out.
- Use 100% pure maple syrup, not pancake syrup.
Tools Required
- Espresso machine or coffee maker
- Small saucepan
- Milk frother or whisk
- Measuring spoons
- Cortado glass or small cup
Substitutions and Variations
- Use almond or soy milk for dairy-free
- Add a dash of pumpkin pie spice instead of individual spices
- Make it iced by skipping the milk frothing and pouring over ice
- Add a pinch of sea salt for a salted maple vibe
Make Ahead Tips
You can mix the pumpkin, spices, maple syrup, and vanilla into a paste and refrigerate for up to 3 days. Just stir it into hot milk and espresso when you’re ready.
Step-by-Step Instructions
Step 1: Make Pumpkin Maple Base
In a small saucepan, combine 1 tbsp pumpkin purée, 1 tbsp maple syrup, ⅛ tsp ground cinnamon, a pinch of ground nutmeg, and ¼ tsp vanilla extract. Stir into a smooth paste.
Step 2: Add Milk and Heat
Pour ¼ cup milk into the saucepan with the pumpkin mixture. Whisk until smooth and heat gently over medium until warm and slightly frothy — don’t let it boil.
Step 3: Brew Espresso
Brew 2 shots of espresso (or ½ cup strong coffee) and pour into a cortado glass.
Step 4: Combine and Serve
Slowly pour the warm pumpkin-spiced milk over the espresso in the glass. Spoon a little foam on top and sprinkle with a pinch of cinnamon if desired.
Leftovers and Storage
Best enjoyed fresh. You can refrigerate the milk-pumpkin base and espresso separately for up to 2 days. Reheat the milk gently before serving.
Why I Love This Recipe
This drink came from wanting something seasonal without the sugar overload. I love cortados for their strong coffee flavor and simple feel, and the pumpkin-maple combo gives it just enough autumn without going full dessert mode. It’s a small drink that feels big on comfort.
- Short and strong — just the right amount of richness
- Made with real pumpkin and real maple
- Balanced sweetness, not too sugary
- Cozy spices without overwhelming the coffee
- Quick to make but feels thoughtful
Makes
1 serving
Total time: 7 minutes
Macros (approximate)
- Calories: 90
- Protein: 2g
- Carbs: 14g
- Sugar: 11g
- Fat: 2.5g
Based on 2% milk, no toppings
Why This Recipe Works (Quick Science)
A cortado is traditionally equal parts espresso and warm milk, which lets the coffee flavor shine without too much dilution. Pumpkin purée adds texture and body, while maple syrup brings sweetness and depth. Heating the spices releases their aroma and helps them blend smoothly into the milk.
Common Mistakes
- Boiling the milk — it can curdle and change the taste
- Using too much pumpkin — a little goes a long way
- Skipping the frothing — even a few bubbles make it smoother
- Using flavored syrups instead of real maple — not the same flavor at all
What to Serve With
- Shortbread cookies or biscotti
- Apple slices with cinnamon almond butter
- A toasted English muffin with butter and honey
- A slice of banana bread or pumpkin loaf
FAQ
Can I make this without an espresso machine?
Yes, use ½ cup very strong brewed coffee or instant espresso.
Can I make it iced?
Yep — skip the heating and pour everything over ice.
Is this sweet or more coffee-forward?
It’s lightly sweet with strong coffee flavor — balanced, not sugary.
Can I double the recipe?
Definitely. Just keep the espresso-to-milk ratio close to 1:1.
