Press pumpkin puree through a fine sieve so that there are no small pieces in the latte macchiato later. Mix the honey with the spices. Divide both evenly among four glasses.
Heat the milk in a milk frother or in a saucepan with a whisk, stirring until frothy. It should not come to a boil. Pour the milk into the glasses as well. Make sure that the foam is evenly distributed.
Now carefully pour in the espresso. The slower, the greater the chance that the individual layers of a latte macchiato can be seen.
Stir with long spoons and serve immediately.