July 5, 2026

Campfire Ghost Pumpkin S’mores Latte

The minute the last firework goes off on the 4th of July, I’m officially in pumpkin season!!

This Campfire Ghost Pumpkin S’mores Latte is everything I want in a fall drink—cozy pumpkin spice, toasted marshmallow sweetness, rich espresso, and just enough maple syrup to bring it all together.

It’s like your favorite pumpkin latte and a campfire s’more had a baby.

Bonus points if you add the little marshmallow ghosts to the side of the glass. They’re ridiculously cute and make the perfect Halloween home café.

Why You’ll Love This Recipe

The ultimate cozy fall latte
Made with homemade marshmallow syrup
Real pumpkin purée
Easy to customize the sweetness
Better-for-you than your favorite coffee shop version
Perfect for Halloween home cafés
Ready in just a few minutes

Ingredients

Homemade Marshmallow Syrup

1 cup water
1 cup sugar (or sweetener of choice)
8 roasted marshmallows (or substitute marshmallow fluff)
1 teaspoon vanilla extract

Pumpkin S’mores Latte

2 shots espresso
1–2 tablespoons marshmallow syrup
1–2 tablespoons pumpkin purée
½ teaspoon pumpkin pie spice
Pinch of sea salt
1 tablespoon maple syrup
Ice
Milk of choice

Optional Garnish

Large marshmallows
Black food-safe marker or edible marker for ghost faces
Pumpkin pie spice
Whipped cream (optional)

Instructions

Make the Marshmallow Syrup

Add the water and sugar to a small saucepan over medium heat.

Whisk until the sugar dissolves completely.

Add the roasted marshmallows (or marshmallow fluff) along with the vanilla extract and continue whisking until smooth.

Allow the syrup to cool before transferring it to a jar. Store in the refrigerator for up to two weeks.

Make the Latte

Pull two shots of espresso.

Add the espresso to a shaker with the marshmallow syrup, pumpkin purée, pumpkin pie spice, sea salt, maple syrup, and ice. Shake until; combined.

Add the marshmallow ghosts to your fav glass and fill it with fresh ice.

Pour in your milk of choice.

Top with the shaken espresso mixture.

Give it a gentle stir before enjoying.

Tips

Roasting the marshmallows first gives the syrup that authentic campfire flavor.
Pumpkin purée blends much better when shaken instead of stirred.
Oat milk makes this latte extra creamy, but any milk works.
Make the marshmallow syrup ahead of time and use it all week in lattes, cold brew, or hot chocolate.
Add whipped cream and a sprinkle of pumpkin pie spice for an extra coffee shop feel.

Frequently Asked Questions

Can I make this dairy-free?

Absolutely! Just use your favorite dairy-free milk and skip the whipped cream or use a dairy-free version.

Can I use marshmallow fluff instead of roasting marshmallows?

Yes! Marshmallow fluff works great and makes the syrup even easier.

Can I make this hot?

Definitely. Simply skip the ice, steam your milk, and combine everything in your favorite mug.

Final Thoughts

This is one of those drinks that instantly makes it feel like fall.

The combination of toasted marshmallow, real pumpkin, warm spices, and espresso is so cozy, and it tastes like something you’d order from a coffee shop—but even better because you know exactly what’s going into it.

Whether you’re kicking off pumpkin season, hosting a Halloween home café, or just looking for a fun afternoon pick-me-up, this latte is guaranteed to put you in the fall spirit.

And if you make the marshmallow ghosts… you have to tag me because I need to see them, be sure to tag me on Instagram @whatrobineats!