In a small sauce pan over medium heat, add all the caramel sauce ingredients. Stir and mix until melted, combined and bubbling. Remove from heat to let thicken, and set aside.
In another small sauce pan over medium high heat combine: almond milk, pumpkin puree, sweetener of choice, vanilla extract and pumpkin pie spice. Whisk rapidly while heating to just a boil.
Remove from heat and whisk until frothy.
In a tall coffee cup add the ¼ cup hot espresso or coffee.
Pour the pumpkin latte mixture over the top of the coffee.
Top with whipped cream or whipped coconut cream.
Drizzle with caramel sauce and sprinkle the top with a pinch of cinnamon.
Video
Notes
*all nutritional data are estimates based on the products I used*