I love that this iced pumpkin spice latte is creamy, lightly sweet, and made with real pumpkin for a coffee shop worthy sip at a fraction of the price. It is my go-to fall drink when I want the PSL flavor without the long line or extra cost.

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I’m fully obsessed with this iced pumpkin spice latte because it tastes like the version I actually want to drink, not the syrupy one I regret halfway through. Real pumpkin puree gives it that legit fall flavor, while maple syrup keeps it sweet without turning the whole thing into dessert soup.

I love that it’s cold, bold, and creamy, with enough spice to make every sip interesting. And yes, I’ll take it over the drive-thru one every single time.

Cheaper, fresher, and way more my speed. But the best part?

It feels fancy without trying too hard at all. Honestly.

Ingredients

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Espresso brings the coffee kick, so it still tastes like a real latte.
Milk makes it creamy, and oat milk gives it that coffee-shop vibe.
Pumpkin puree adds body, color, and actual pumpkin flavor.
Not just spice.
Maple syrup sweetens things naturally, with a cozy fall flavor built in.
Pumpkin pie spice does the heavy lifting.
Basically, it’s autumn in a jar.
Vanilla smooths out the edges and makes everything taste a little richer.
Sea salt sounds tiny, but it makes the sweet flavors pop.
Ice keeps it crisp, cold, and way more refreshing than expected.
Whipped topping is optional, but you’ll probably want it.
Plus, it’s fun.

Ingredient Quantities

2 shots espresso or 1/2 cup strong brewed coffee

1 cup milk of choice (dairy, oat, almond, or other plant milk)

1/4 cup canned pumpkin puree (not pumpkin pie filling)

2 tablespoons pure maple syrup (adjust to taste)

1 teaspoon pumpkin pie spice, plus extra for sprinkling

1/2 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt or a pinch

1 cup ice

Optional: whipped cream or coconut whipped topping for serving

How to Make this

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1. In a blender combine pumpkin puree, milk of choice, maple syrup, pumpkin pie spice, vanilla extract, and salt; blend until completely smooth and slightly frothy.

2. Brew 2 shots of espresso or 1/2 cup strong coffee and let it cool slightly.

3. Fill a tall glass with 1 cup ice.

4. Pour the cooled espresso or coffee over the ice.

5. Pour the pumpkin milk mixture over the coffee and stir gently to combine.

6. Taste and adjust sweetness or spice as desired, adding more maple syrup or pumpkin pie spice if needed.

7. Top with whipped cream or coconut whipped topping if using, and sprinkle a little extra pumpkin pie spice on top for garnish.

Equipment Needed

1. Blender
2. Espresso machine or coffee maker (for 2 shots or 1/2 cup strong coffee)
3. Measuring cups and measuring spoons
4. Can opener (for the pumpkin puree)
5. Tall serving glass or tumbler
6. Ice scoop or kitchen spoon
7. Long spoon or straw for stirring
8. Whisk or handheld frother for finishing and a spoon to scrape the blender bowl

FAQ

Can I make this without an espresso machine? Yes. Use 1/2 cup strong brewed coffee or cold brew for a smooth, robust flavor.

Can I use fresh pumpkin instead of canned puree? Yes, but roast and puree the pumpkin first until smooth and measure the same volume. Fresh pumpkin can be a bit drier, so you may need a splash more milk.

How can I make it less sweet? Reduce or omit the maple syrup and taste. You can also use a lower sweetness milk or unsweetened plant milk.

Is pumpkin pie filling the same as pumpkin puree? No. Pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree for best results.

Can I make this hot instead of iced? Yes. Warm the milk and pumpkin mixture gently on the stove until hot and frothy, then stir in the espresso and serve with whipped cream.

How do I keep the drink from separating? Blend the milk and pumpkin well into a smooth emulsion and serve immediately over ice. If it separates after sitting, give it a quick stir or shake before drinking.

Iced Pumpkin Spice Latte Recipe Substitutions and Variations

Espresso or strong brewed coffee: use 1/2 cup cold brew concentrate diluted with 1/4 cup water for a smoother, less acidic base.
Milk of choice: swap with equal parts oat creamer or canned coconut milk for a richer, creamier texture.
Pure maple syrup: replace with brown sugar syrup (1:1 simple syrup made with brown sugar) or honey for similar sweetness and depth.
Pumpkin puree: use 1/4 cup cooked, mashed butternut squash or sweet potato puree for a close flavor and texture match.

Pro Tips

1. Chill the coffee before combining it with the pumpkin mix. Hot coffee melts the ice too fast and dilutes the drink, so let it cool to warm or room temp for the best texture and flavor.

2. Use full fat or barista-style plant milk if you want a richer, creamier mouthfeel and better froth when blending. If your milk is thin, add a tablespoon of oat or canned coconut cream to boost body.

3. Blend the pumpkin mixture until perfectly smooth and a little frothy, then taste it before adding to the coffee. Small tweaks to maple syrup or pumpkin pie spice here are easier than fixing an over-sweet or under-spiced cup after assembly.

4. For balanced flavor, toast the pumpkin pie spice briefly in a dry skillet for 20 to 30 seconds until fragrant, or bloom it in a teaspoon of warm liquid before mixing. That little step wakes up the spices and prevents a flat, powdered taste.

Iced Pumpkin Spice Latte Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

278

kcal

Equipment: 1. Blender
2. Espresso machine or coffee maker (for 2 shots or 1/2 cup strong coffee)
3. Measuring cups and measuring spoons
4. Can opener (for the pumpkin puree)
5. Tall serving glass or tumbler
6. Ice scoop or kitchen spoon
7. Long spoon or straw for stirring
8. Whisk or handheld frother for finishing and a spoon to scrape the blender bowl

Ingredients

2 shots espresso or 1/2 cup strong brewed coffee
1 cup milk of choice (dairy, oat, almond, or other plant milk)
1/4 cup canned pumpkin puree (not pumpkin pie filling)
2 tablespoons pure maple syrup (adjust to taste)
1 teaspoon pumpkin pie spice, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt or a pinch
1 cup ice
Optional: whipped cream or coconut whipped topping for serving

Directions

In a blender combine pumpkin puree, milk of choice, maple syrup, pumpkin pie spice, vanilla extract, and salt; blend until completely smooth and slightly frothy.
Brew 2 shots of espresso or 1/2 cup strong coffee and let it cool slightly.
Fill a tall glass with 1 cup ice.
Pour the cooled espresso or coffee over the ice.
Pour the pumpkin milk mixture over the coffee and stir gently to combine.
Taste and adjust sweetness or spice as desired, adding more maple syrup or pumpkin pie spice if needed.
Top with whipped cream or coconut whipped topping if using, and sprinkle a little extra pumpkin pie spice on top for garnish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.