Make the spice blend first. In a small jar, whisk together all spices. Store in an airtight container for up to 6 months, though it's most potent within the first 3 months.

Create the pumpkin base. In your serving mug, combine pumpkin purée, brown sugar, pumpkin spice, vanilla, and salt. Pour hot espresso directly over this mixture and stir vigorously until completely smooth—about 30 seconds. The heat from the coffee helps dissolve everything properly, preventing that grainy texture.

Steam and combine. Heat your milk to 150-160°F in a small saucepan (you want it steaming but not scalded). If you have a frother, use it. If not, whisk vigorously in the pot, or pour into a mason jar with a tight lid and shake for 30 seconds with a towel wrapped around the jar to protect your hands. Pour the hot milk into your mug, stirring gently to combine.

Make the foam (if using). For cold foam, combine all foam ingredients in a jar and shake vigorously for 45 seconds, or use a milk frother until thick and doubled in volume. For hot foam, warm the cream slightly first. Float on top of your latte.

The finishing touch. Dust with extra pumpkin spice using a fine mesh strainer for that café-style finish.