Save money and learn how to make an Iced Pumpkin Spice Latte at home in about 5 minutes. This Starbucks-style copycat is rich, creamy, and full of genuine pumpkin flavor — better than the drive-thru and easy to customize.
Fall is here and coffee shops are showing off their seasonal menus. One of the most popular choices is the Pumpkin Spice Iced Coffee, but you don’t need to spend $5+ to enjoy it. Make this iced pumpkin spice latte at home with simple pantry ingredients — it’s fast, delicious, and often better than versions from Starbucks, Dunkin’, or Tim Hortons.
This straightforward homemade recipe delivers the warm spices and pumpkin flavor you crave, with the flexibility to adjust sweetness, milk type, or caffeine level to your preference.
Why We Love This Iced Pumpkin Spice Latte Recipe
- Economical: Much less expensive than buying the same drink at a coffee shop.
- Real ingredients: Uses pumpkin puree and pumpkin pie spice for authentic flavor.
- Customizable: Easily made vegan, dairy-free, decaf, hot, or iced to suit your needs.
What Readers Are Saying
Not a huge fan of pumpkin spice anything, but this was DELICIOUS!!! So much so, I bought a small blender for the office so I can make them for my afternoon delight. 😊
– Maggie
The best pumpkin spice latte out there!! It made my morning; thank you Jeri!!
– RMstherrr
Ingredients You’ll Need
- Espresso. Brew a bold shot of espresso. If you don’t have an espresso machine, use strong-brewed coffee from a French press, Moka pot, Nespresso, or a concentrated cold brew.
- Milk. Any milk works: dairy (whole, 1%, skim) or non-dairy (almond, oat, soy, coconut). Whole milk gives the richest result.
- Pumpkin puree. Use 100% pumpkin puree — not pumpkin pie filling, which contains added sugar and spices.
- Pumpkin pie spice. Store-bought or homemade pumpkin pie spice works well; cinnamon alone can substitute in a pinch.
- Sweetener. Maple syrup is used here, but honey, simple syrup, brown sugar syrup, or your preferred sweetener will do.
See the printable recipe card below for exact quantities and a full ingredient list.
How To Make an Iced Pumpkin Spice Latte At Home
This recipe yields about 473 mL, roughly a Grande size.
Step-By-Step Instructions
- Blend the base. Combine espresso or strong coffee, milk, pumpkin puree, maple syrup (or sweetener), vanilla extract, and pumpkin pie spice in a blender. Blend 30–45 seconds until smooth. If you don’t have a blender, shake the ingredients vigorously in a sealed mason jar or use a milk frother.
Pour over ice. Fill a tall glass with ice and pour the blended mixture over the top.
Optional garnish. Add a dollop of whipped cream and a light sprinkle of pumpkin pie spice or cinnamon for a cozy finish. Serve immediately and enjoy.
Variations
- Skip the whipped cream for a lighter, “skinny” version.
- Drizzle caramel or chocolate sauce on top for extra indulgence.
- Substitute brewed chai tea for espresso to make a pumpkin spice chai latte if you prefer no coffee.
- Top with pumpkin cold foam instead of whipped cream for a textured cold-foam latte.
Jeri’s Top Tips
- Double-the-batch hack: Make a double batch and refrigerate for an easy grab-and-go morning.
- Coffee cubes: Freeze leftover coffee in ice cube trays so your drink stays strong without dilution.
- Texture trick: Blend a bit longer for a frothier, café-style finish.
Storage Tips
- Store leftovers in an airtight container or mason jar in the refrigerator for up to 2 days. Shake well before serving.
- Freeze pumpkin puree in tablespoon-sized portions on a parchment-lined tray, then transfer to a freezer bag for quick future use in lattes or baking.
What To Serve With Homemade Iced Pumpkin Spice Latte
This latte pairs beautifully with pumpkin cream cheese muffins, a slice of pumpkin bread with cream cheese frosting, banana nut bread, or zucchini bread with cinnamon glaze — great choices for a cozy breakfast or afternoon snack.
Recipe FAQs
A pumpkin spice latte is a coffee drink flavored with pumpkin and pumpkin pie spices. It’s made with espresso (or strong coffee), milk, and often topped with whipped cream and a cinnamon or pumpkin spice sprinkle.
Starbucks’ version includes espresso, milk, pumpkin spice syrup or sauce, whipped cream, and a pumpkin spice topping.
Caffeine content varies by brew, but a typical ounce of espresso has about 63–75 mg of caffeine. If you use brewed coffee instead, caffeine per ounce is lower.
Calories depend on milk and toppings. Using unsweetened almond milk and skipping whipped cream, this recipe is roughly 100 kcal. Using dairy milk and whipped cream increases the calories.
No. If you use pure pumpkin puree (not pie filling), it blends smoothly and doesn’t need straining.
Yes. Heat the milk mixture and pour it over hot espresso for a warming version without ice.
More Iced Coffee Recipes
-
How to Make Homemade Iced Coffee at Home
-
Chocolate Cream Cold Brew (Starbucks Copycat)
-
Iced Brown Sugar Oatmilk Shaken Espresso
-
Vanilla Sweet Cream Cold Brew
Want More Pumpkin Recipes?
Try these next:
- Pumpkin Cream Cold Foam Cold Brew
- Low Carb Pumpkin Pie Smoothie
- Pumpkin Cheesecake Bars
- Pumpkin Pie Fudge
If you enjoyed this guide on making an Iced Pumpkin Spice Latte at home, please rate the recipe and leave a comment sharing how yours turned out!
Printable Recipe
Iced Pumpkin Spice Latte Recipe
Ingredients
- 1 ounce espresso (or ¼ cup strong-brewed coffee)
- 1 cup milk (your favorite milk)
- 1 tablespoon pumpkin puree
- 1 tablespoon maple syrup (or honey)
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice (plus a sprinkle for garnish)
- 1 cup ice cubes
- whipped cream (optional)
Instructions
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Add the espresso, milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice to a blender. Blend 30–45 seconds until smooth. Alternatively, place the ingredients in a mason jar, seal tightly, and shake vigorously, or use a milk frother.
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Fill a tall glass with ice cubes, then pour the blended mixture over the ice.
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Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon if desired. Serve immediately.
Notes
- Milk options: Use any milk you prefer, dairy or non-dairy.
- Pumpkin matters: Use 100% pumpkin puree, not pumpkin pie filling.
- Customize sweetness: Start with less sweetener and adjust to taste.
- Blend it well: A blender or milk frother yields a creamy finish; a mason jar works too if shaken well.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days; shake before serving.
Nutrition
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Carbohydrates: 17 g
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Protein: 1 g
Nutrition information is an estimate and not guaranteed to be exact.