In a large sauce pan over medium heat, add in the pumpkin, sugar, cinnamon, nutmeg, and cloves.
Stir until well combined. Add in the vanilla and stir.
Add in the whole milk and then whisk until well combined.
Use an immersion blender to blend up the mixture and add some froth OR very carefully transfer the mixture to a blender and pulse a few times to get that good frothy texture.
Fill up glasses with a few scoops of ice cream.
Pour the pumpkin latte into the glasses and add coffee creamer, whipped topping, and caramel sauce all to desired preference.
Enjoy immediately.
Save leftovers of the drink in the fridge for up to 1 week.