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Iced Pumpkin Spice Latte

iced pumpkin spice latte - featured image

This easy homemade Iced Pumpkin Spice Latte brings cozy autumn flavors to your kitchen with real pumpkin, warm spices, and creamy milk. Enjoy a refreshing, café-style fall coffee drink in under 10 minutes—no fancy equipment required.

Ingredients

Scale
  • 2 shots espresso or 1/2 cup (120 ml) strong coffee, cooled
  • 1 cup (240 ml) milk of choice, cold (whole, oat, almond, or soy)
  • 2 tablespoons (30 g) pumpkin purée (not pumpkin pie filling)
  • 12 tablespoons (15–30 ml) maple syrup or brown sugar, to taste
  • 1 teaspoon (2 g) pumpkin pie spice
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1 cup ice cubes (or a big handful)
  • Optional toppings: whipped cream, extra pumpkin pie spice or cinnamon, cinnamon stick, caramel drizzle

Instructions

  1. Brew 2 shots of espresso (about 2 ounces/60 ml) or 1/2 cup (120 ml) of very strong coffee. Let it cool to room temperature.
  2. In a small bowl or mason jar, combine pumpkin purée, maple syrup or brown sugar, pumpkin pie spice, and vanilla extract. Stir or whisk until smooth and fully blended.
  3. Add cold milk to the pumpkin mixture. Froth with a milk frother, shake in a mason jar, or whisk until creamy and combined. Taste and adjust sweetness or spice as desired.
  4. Fill a tall glass or mason jar with ice cubes. Pour the cooled espresso or coffee over the ice.
  5. Slowly pour in the pumpkin-milk mixture over the coffee and ice.
  6. Top with whipped cream, a dusting of pumpkin pie spice or cinnamon, a cinnamon stick, and caramel drizzle if desired.
  7. Stir gently to combine and enjoy immediately.

Notes

For best results, use strong, cooled coffee and real pumpkin purée. Adjust sweetness and spice to taste. Plant-based milks work well for vegan or dairy-free versions. Batch prep the pumpkin-milk base for quick lattes all week. If pumpkin doesn’t blend smoothly, warm the mixture briefly before mixing.

Nutrition

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