Ultra Creamy, Decaf Pumpkin Spice Latte (Pregnancy-Friendly!)

Sometimes, the smallest rituals carry us through the longest days. This pumpkin spice latte is creamy, velvety, and just the right balance of sweet and spiced — like autumn coziness poured straight into your favorite mug.

The coconut (or oat) milk makes it luxuriously smooth, the pumpkin purée adds that earthy richness, and the cinnamon-nutmeg-ginger blend wraps it all together in pure comfort. It tastes indulgent, but every sip is packed with nutrients your body (and your baby) can actually use.

Why This Pregnancy and Postpartum-Friendly Pumpkin Spice Latte Is Good For You & The Baby

I still remember the first time I made this at home after the twins were born. Coffee shops felt like another planet — loud, crowded, impossible to navigate with two babies in tow — but I was craving that feeling of holding something warm and frothy between my hands.

I whisked the pumpkin into the milk, poured the decaf over it, and topped it with a messy cloud of whipped cream.

For ten whole minutes, while both girls napped, I sat in silence and just… sipped. It wasn’t just a latte. It was permission to breathe, to pause, to remember that I’m still me.

Prep Time: 5 minutes / Cook Time: 5 minutes / Total Time: 10 minutes / Yields: 1

Ingredients (This is It!)

1 cup coconut milk or oat milk
1/2 cup decaf espresso or strong decaf coffee
3 tablespoons pumpkin purée (not pumpkin pie filling)
1-2 tablespoons maple syrup or honey, to taste
1/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice (or a pinch of ground cinnamon, nutmeg, ginger, and cloves)

Toppings:

Canned whipped cream (or homemade, but I'm not brave enough to turn on the mixer when the twins are sleeping LOL!)
A sprinkle of ground cinnamon or nutmeg

Preparation Instructions

In a small saucepan, whisk together the milk, pumpkin purée, maple syrup (or honey), vanilla, and pumpkin pie spice over medium-low heat.
Bring the mixture to a gentle simmer, whisking occasionally to ensure the pumpkin purée is fully combined and no lumps remain. Do not boil.
Carefully pour the mixture into a large mug.
Add the decaf espresso or coffee to the mug and stir to combine.
Top with a generous swirl of canned whipped cream and a dusting of ground cinnamon or nutmeg. Enjoy!

Tips For the Best Pregnancy-Safe Pumpkin Spice Latte

Use dairy: If you prefer regular milk, use full-fat, low-fat, skimmed, or 2% instead of plant-based milk.
Skip the toppings: For hectic days when you just need to survive, skip the whipped cream and cinnamon dusting. The latte's just as good!
Use leftover coffee: Most days, I can never get through my whole cup of coffee without it getting cold or sitting in strange parts of the house for hours on end. Instead of reheating it 10 times, I just save it to make this recipe the next morning.
Make it an iced latte: Make sure the decaf espresso (or coffee) is cold when you add it to the mixture. Fill your serving glass with ice and pour in the latte. Enjoy!

How to Store & Reheat This Pregnancy Pumpkin Spice Latte

Fridge: Any leftover latte can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat the latte gently in a saucepan over medium-low heat, stirring frequently. Do not bring to a boil. Microwaving it in 20-second increments works too.