Add pumpkin puree, maple syrup, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and vanilla extract to a tall glass and whisk until smooth and free of lumps.

Pull two shots of espresso using an espresso machine or brew strong coffee in a French press; if using hot water, let the espresso cool for one minute.

Slowly pour the espresso into the pumpkin spice mixture while stirring constantly to fully combine flavors.

Fill the glass three-quarters full with ice cubes, packing them in to keep the drink cold without diluting it quickly.

Froth 1 cup of milk using a milk frother or heat milk to 60°C (140°F) on the stovetop and whisk vigorously for about 1 minute until frothy.

Gently pour the frothed milk over the ice and pumpkin-espresso mixture, leaving 1/2 inch space at the top for foam.

Stir gently with a long spoon to blend layers and ensure consistent flavor in every sip.

Top with whipped cream and a dusting of ground cinnamon if desired, then serve immediately.