In a small saucepan or microwave-safe cup, whisk together the almond milk and pumpkin puree. Heat on the stovetop over medium heat (or in the microwave for 30–45 seconds) until warm but not boiling.

Remove from heat and stir in the vanilla, pumpkin pie spice, and maple syrup.

Use a handheld frother or blender to froth the milk mixture until foamy (about 30 seconds).

Pour the hot coffee into a large mug. Slowly pour the foamy milk mixture over top.

Sprinkle with a dash of cinnamon and enjoy immediately.