Brew enough black coffee for at least two cups, or make two double-espressos.
While coffee is brewing, stir together the pumpkin puree, the spices and the sugar. Set aside.
Combine milk with heavy cream and heat until just about to boil.
Froth milk with mini frother or shake vigorously.
Add half the pumpkin puree mixture to one coffee cup. Pour hot coffee over the mixture and fill cup to halfway (or a little more); stir.
Tilt coffee cup and pour frothed milk into the coffee until the foam reaches the top.
Optional: lightly sprinkle sugar on top, and then a light sprinkle of cinnamon.