You’ve never seen pumpkin spice latte like this before! Find out how to make an edible pumpkin spice latte dessert that will knock your cozy fall socks off! The is the best pumpkin spice latte recipe for people who like unique foods!
Pumpkin spice latte
Pumpkin spice? Pumpkin nice.
Pumpkin spice lattes (or PSLs as they have come to be called) are the most basic of fall must-haves. It isn’t fall until you are sipping on a pumpkin spice latte, dressed in a cozy sweater, feeling the crisp autumn air.
But just when you didn’t think PSLs could get any better — I invented edible pumpkin spice lattes!
That’s right, a pumpkin spice latte recipe that you eat instead of drink! (Cue the oohs and aahs from the stands.)
I have been feeling so inspired to make more edible spheres since everyone went crazy for my Halloween Edible Cow Eyeball recipe. Honestly, who doesn’t love food in spherical form? It’s pretty much the coolest thing ever!
So I decided to give a new spin to the ever-popular pumpkin spice lattes and make them into edible spheres — panna cotta style!
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What you need to make this pumpkin spice latte dessert
Here is everything you will need to make these edible pumpkin spice latte treats.
Pumpkin spice latte ingredients:
- Pure pumpkin puree in a can (NOT pumpkin pie filling)
- Cinnamon
- Nutmeg
- Ground ginger
- Ground cloves
- Agar agar (I prefer Telephone brand — do NOT buy Gold Coin brand)
- Milk (or sub almond or soy milk)
- White and brown sugar
- Strong coffee (I used a strong cup of this Starbucks coffee)
- Vanilla
Other tools:
- Spherical molds
- A cookie sheet (to move molds easily)
This recipe makes six pumpkin spice latte treats, with just a little extra left over. Just put it in any cute little extra bowl for a tiny treat.
Modifications and notes
*This recipe has a very delicate flavor. I would suggest NOT using whipped cream as you see in the picture – the sugary whipped cream overpowered the delicate flavor of the pumpkin spice latte dessert. (It started melting on me, by the way — so not cute!)
*Make it vegan by switching milk for almond milk or coconut milk…taste test before you put into the molds and add sugar/spices accordingly as the flavor will be slightly different depending on what kid of liquid you use.
Making this edible pumpkin spice latte recipe
I recently visited my friend Andrea, from The Cottage Market and she made me her pumpkin spice latte recipe in person and I nearly expired from the sheer joy of it! It just so happens she is a vegan, so I loved the idea of creating this edible pumpkin spice latte she could actually enjoy!
The key ingredient to this recipe is the agar agar, which is basically the vegan version of Jell-O (if you didn’t know, Jell-O is made from the skins and bones of animals — sorry if I just ruined your childhood).
This recipe uses a little less agar agar than my Halloween eyeball recipe to make a soft and more pudding-like pumpkin spice latte.
You have to be gentle when removing the PSL balls from their molds because they are soft and can easily be scraped or gouged. To remove the spheres from the mold, simply turn gently and allow them to fall out, holding your hand close — catch it as gently as you would a baby!
(If you want a firmer pumpkin spice latte dessert, simply add an extra teaspoon of agar agar to the recipe while you are cooking it and it will be more firm. Like a very stiff pudding.)
If you loved this pumpkin spice recipe, please leave a comment in the comment section below!
I live and breathe for your comments. <3
Looking for more cozy fall recipes? Make sure to check out these yummy roasted pumpkin seeds and delicious butternut squash kale swirl muffins!)
Pumpkin Spice Latte Dessert
You've never seen pumpkin spice latte like this before! Find out how to make an edible pumpkin spice latte dessert that will knock your socks off!
Ingredients
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 1/2 cups whole milk
- 3 tbsp pure pumpkin puree
- 1 tbsp white sugar
- 2 tbsp brown sugar
- 1/2 cup strong coffee
- 1/2 tsp vanilla
- 2 tsp agar agar, Telephone brand
Instructions
- Mix the first 4 pumpkin spice dry ingredients together and set aside.
- Heat a small saucepan over medium heat and add the pumpkin puree and 3/4 teaspoon of the pumpkin spice (reserve the rest of the mix for decoration). Stir to combine the pumpkin and pumpkin spice mix.
- Quickly add the milk and the white and brown sugars, stirring to combine. Bring the liquid to a gentle simmer (not a full rolling boil). Add the coffee and stir.
- Maintaining the gentle simmer, add the agar agar mixture slowly, whisking until it is fully incorporated in the liquid. Remove immediately from heat and set aside to cool a bit.
Prepare your molds
- Taking your clean sphere molds, open them and place them upon the cookie sheet. The cookie sheet will make it easier to move the spheres to and from the refrigerator.
- Once the PSL liquid has cooled a little bit (it's ok even if steam is stil coming off) take a large spoon and use it to carefully fill the clear part of the sphere molds. Fill it nearly to the top, leaving only around 1/4 inch of space between the edge and the liquid.
- Once the molds are filled, slowly replace the black lid on the molds. If you are lucky they will even whistle at you while you are putting them on -- that's the sound of the air rushing out the tiny hole on top!
- Place in the fridge for 4 hours until fully cooled and set.
Removing and serving
- To remove, carefully take the black top off of the mold. Then, gently turn the mold and let the sphere fall out carefully into the palm of your hands. SLOW AND CAREFUL, they can get scraped easily!
- Serve immediately with a little bit of whipped cream and a sprinkle of the extra pumpkin spice mixture on top.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 46mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 3g
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Lauren says
Yum! What a smart and delicious idea!
Marissa says
Thanks Lauren! It was a lot of fun…the whipped cream started MELTING when my photos took too long. Blogger problems, amirite?
andrea says
This is the most creative Pumpkin Latte Creation EVER!!!! You have MAD Kitchen Science SKILLS my friend!!! You rocked this!!! I think everyone… every where should make this unique and spectacular dessert! Hugs!
Marissa says
Definitely need to spread the PSL love! Thanks for the props, I hope you will enjoy it if you try it. 😉
Carrie @ Curly Crafty Mom says
I really love how this turned out and so cute with the whipped cream around it! I’m a coffee lover, so I know I’d devour it!
Carrie
curlycraftymom.com
Marissa says
Thanks Carrie! The desserts flavor ends up being a little more delicate that drinkable PSL…I should probably put that in the post! I love coffee too. 🙂
Rita Harder says
OK. You are like a mad scientist creating all these cool, unique recipes!! I’m learning so much from you! Like “agar agar”…I’ve never heard of that. And why is it 2 repeating words? Why not just “agar”?? tee hee…Anyway, your Jello fact will now forever taint my thoughts on that dish, but since I haven’t eaten it in at least 3 years, I think I’ll be fine.;) Anyway, good job on creating a completely new take on the Pumpkin Spice Latte theme. It’s incredible!
Marissa says
Rita, you say made scientist but actually, it’s true! It’s kind of like food science. Long after I was familiar with agar agar I found that Chefs in fancy restaurants use it for something called molecular gastronomy. Cool stuff!
Crissy says
Fabulous idea! It looks like something you’d see on Chef’s Table. My mouth is watering, so sorry if I just drooled on your post a little. I can’t wait to see what you’ll come up with for Christmas desserts!
Marissa says
Hahaha a little drool is a good thing! I look forward to sharing everything with you!
Adele says
Oh my lands, this looks so yummy!!
Marissa says
Thank you so much, Adele. If you like pumpkin spice lattes you should like this. 😉
Julie Briones says
You just amaze me…and I love Rita’s comment, too! LOL!
Marissa says
Thank you, and she is a gem, isn’t she — that Rita? <3
Veronica says
Do you have a recipe for this using tequila ?
Marissa says
Veronica, I don’t, unfortunately! You might experiment and try it, although I think rum might pair better with this particular recipe.
Susan says
This is the coolest one yet. Fun presentation for a party. I am going to have to try this stuff.
Marissa says
Thanks Sue! Let me know how it goes (and leave a review, if possible 😉 ).