Combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, vanilla and espresso in a saucepan and heat over low- medium heat. Let it simmer until all ingredients are well incorporated.
Heat the milk in a jar, close the lid and shake for 45 seconds to make it frothy.
Pour the cooked coffee mixture in a cup. Add milk froth and top with whipped cream and a dash of cinnamon.