Iced Pumpkin Spice Latte
Iced pumpkin spice latte made with real pumpkin puree, cold coffee, creamy milk and pumpkin pie spice for an easy homemade fall drink.
This iced pumpkin spice latte is a cold and creamy fall coffee drink made with espresso, pumpkin puree, maple syrup and milk.
I make this version with real pumpkin and simple ingredients, so it tastes cozy and fresh without being too sweet.
Why You’ll Love This Recipe
- Real pumpkin flavor – Made with pumpkin puree, not just syrup.
- Cold and creamy – Perfect when you want fall flavor without a hot drink.
- Easy Starbucks-style drink – Simple to make at home with coffee, milk and spices.
Ingredients you need
- Pumpkin puree: Homemade, canned or frozen pumpkin puree.
- Pumpkin spice: Pumpkin pie spice blend or cinnamon, ginger, nutmeg and cloves.
- Maple syrup: Or honey, brown sugar or coconut sugar.
- Vanilla: Pure vanilla extract.
- Coffee: Espresso, strong brewed coffee or cold brew.
- Milk: Almond milk, oat milk, whole milk or any milk you like.
- Ice cubes: To serve the latte cold.
Tips Before You Start
- Use strong coffee so the flavor stays balanced with the milk and pumpkin.
- Blend the pumpkin mixture for a smoother iced latte texture.
- Chill the coffee before pouring it over ice.
- Adjust the sweetness depending on your milk and coffee.
- Serve right away so the ice doesn’t dilute the latte too much.
How to Make Iced Pumpkin Spice Latte
This iced pumpkin spice latte is the cold and refreshing version of my homemade pumpkin spice latte recipe.
Place the pumpkin puree, espresso, maple syrup, pumpkin spice and vanilla extract in a bowl.
Whisk until smooth and well combined.
Fill a large glass with ice cubes.
Pour the pumpkin coffee mixture into the glass.
Add the milk and stir gently.
Top with whipped cream and extra pumpkin spice if desired.
Serve immediately while cold and creamy.
Storage
Store the pumpkin coffee mixture in the fridge for up to 2 days and add ice and milk just before serving.
Recipe Variations
- Iced pumpkin chai latte: Replace the coffee with chai tea concentrate.
- Blended pumpkin frappe: Blend the latte with ice cubes until smooth.
- Mocha pumpkin latte: Add cocoa powder or chocolate syrup.
- Caramel pumpkin latte: Add caramel sauce for a sweeter version.
- Dairy-free latte: Use almond milk, oat milk or coconut milk.
More latte recipes
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Iced Pumpkin Spice Latte
- Total Time: 5 minutes
- Yield: 1 glass
Description
Creamy iced pumpkin spice latte made with real pumpkin puree, espresso and almond milk for an easy homemade fall coffee drink.
Ingredients
- 1 espresso shot – strong 60 ml
- 3 tbsp pumpkin puree
- 2 tsp maple syrup – or honey
- 1/2 tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 tsp vanilla extract
- 250 ml (1 cup) almond milk
- Ice cubes
Whipped cream
- 100 ml (1/2 cup) heavy cream
- 1/2 tsp powdered sugar
Instructions
- Place the pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla extract and maple syrup in a small bowl.
- Whisk until smooth.
- Add the espresso and mix again until fully combined.
- Place in the fridge to cool completely.
- Fill a tall glass with ice cubes.
- Pour the pumpkin coffee mixture into the glass.
- Add the cold milk and stir gently.
- Whip the cold heavy cream with the powdered sugar until smooth and creamy.
- Top the latte with whipped cream and a sprinkle of cinnamon.
- Serve immediately while cold.
Notes
Storage: Store the pumpkin coffee mixture in the fridge for up to 2 days.
Tips:
- Use cold coffee for the best iced latte texture.
- Whisk the pumpkin well to avoid lumps in the drink.
- Use strong espresso for a richer coffee flavor.
- Chill the glass before serving for an extra cold latte.
- Serve immediately once the ice is added.
- Prep Time: 5 minutes
- Category: Beverage
- Cuisine: American
