In a small saucepan over medium-low heat, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until hot and steaming, but not boiling.
Add the coffee or espresso and whisk until fully combined and frothy. If desired, use a handheld frother for a creamier texture.
In a small bowl, stir together the softened cream cheese, milk or cream, and powdered sugar until smooth and drizzleable.
Pour the latte into a mug, top with a spoonful of the cream cheese glaze, and finish with whipped cream if using.
Sprinkle with extra cinnamon and serve immediately.
Notes
For the best flavor, use strongly brewed coffee or espresso. Adjust the sweetener to taste, and add a splash more milk if you prefer a lighter latte. The cream cheese glaze can be thinned with a little extra milk or cream if needed.