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Pumpkin Spice Latte Panna Cotta

Adapted from Nielsen-Massey
Prep Time5 mins
Cook Time5 mins
Refrigerate Time2 hrs
Total Time2 hrs 10 mins
Course: Drinks
Cuisine: American
Servings: 4 lattes
Author: The Kitchen Prep


  • 1 {.25 oz} envelope of unflavored gelatin
  • cup water
  • 2 cups heavy cream
  • cup sugar
  • 1 ½ teaspoons Nielsen-Massey Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Coffee Extract
  • ¼ cup  + 1 tablespoon pumpkin puree
  • ½ teaspoon pumpkin spice {plus an extra sprinkle for garnish}


  • In a small bowl, sprinkle gelatin over water and allow to soften for about 5 minutes.
  • Meanwhile, in a small saucepan, heat heavy cream over medium heat until just steaming. {You could also do this in a microwave, just be careful not to heat too much or it'll bubble over.} Stir in sugar and whisk until sugar is dissolved.
  • Remove from heat and whisk in vanilla extract, coffee extract, pumpkin puree and pumpkin spice until well-combined. Pour in softened gelatin and stir until it is fully dissolved. Cool slightly.
  • *If you're attempting my cookie crumb or caramel idea, this would be the time to put it into the bottom of your glasses or serving dishes.
  • Divide liquid evenly among martini glasses or serving dishes {yield will vary based on what you use, of course}. Cover with plastic wrap and refrigerate for about 2-3 hours until chilled and set.


Garnish with a dash of pumpkin spice or cinnamon if desired.