Ready to skip the coffee shop lines and ridiculous prices? This homemade Iced Pumpkin Spice Latte brings fall’s most beloved flavor right to your kitchen—no barista skills required. There’s something magical about that first sip of pumpkin-infused coffee that signals autumn has truly arrived, isn’t there?
I discovered this recipe after spending way too much money on store-bought versions, and trust me, this homemade creation captures all those warm, spicy notes you’re craving, but with real ingredients and perfect sweetness you control.
Why This Recipe is Awesome
This Iced Pumpkin Spice Latte isn’t just another copycat recipe—it’s actually better than what you’d buy at your favorite coffee chain. First, you’re using real pumpkin puree, not artificial flavoring, which gives an authentic, rich depth you can’t get from syrup alone. The homemade version also saves you serious money; making this at home costs roughly a third of what you’d pay at a café.
What truly sets this recipe apart is customization—you control the sweetness, the spice level, and the coffee strength. Plus, you’re avoiding all those preservatives and artificial ingredients. As someone who’s experimented with dozens of coffee recipes, I can confidently say the balance of spices here creates that perfect fall flavor profile without overwhelming the coffee notes.
Equipment needed: Blender or whisk, measuring cups, measuring spoons, glasses
Iced Pumpkin Spice Latte
Ingredients
- 2 cups strong cold brew coffee or cooled espresso
- 3 tablespoons pure pumpkin puree not pumpkin pie filling
- 2-3 tablespoons maple syrup or honey adjust to taste
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup milk of choice dairy, almond, oat, or coconut work well
- Ice cubes
- Whipped cream for topping optional
- Extra cinnamon or nutmeg for garnish optional
Instructions
- Blend the pumpkin base: In a blender, combine the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Blend until completely smooth, about 30 seconds. (If you don’t have a blender, whisk vigorously in a bowl until well combined.)
- Add coffee and blend again: Pour in the cold brew coffee and pulse a few times until incorporated. The mixture should have a smooth consistency with no pumpkin lumps.
- Pour over ice: Fill two tall glasses with ice cubes, then divide the coffee-pumpkin mixture between them, filling each glass about 2/3 full.
- Add milk: Pour 1/2 cup of your preferred milk into each glass. Gently stir to combine all ingredients. The drink should take on a lovely light brown color with hints of orange.
- Garnish and serve: Top with whipped cream if desired, and sprinkle with a dash of cinnamon or nutmeg. Add a straw and serve immediately while cold.
Notes
- For a stronger coffee flavor, use espresso shots or extra-strong cold brew.
- You can make a big batch of the pumpkin-coffee mixture and store it in the refrigerator for up to 3 days.
- For a hot version, simply heat the coffee-pumpkin mixture on the stove and froth your milk before adding.
- The pumpkin puree tends to settle, so stir before drinking if it sits for a while.
- For a special touch, rim your glass with cinnamon sugar before adding ice.
Calories & Nutritional Info
- Calories: Approximately 120-150 calories per serving (without whipped cream)
- Protein: 4-8g (varies depending on milk choice)
- Carbohydrates: 18-25g (depends on sweetener amount)
- Fat: 2-5g (varies with milk choice)
- Allergen notes: Dairy-free if made with plant-based milk
- Dietary suitability: Can be vegan, gluten-free, and paleo-friendly with appropriate milk and sweetener choices
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree: Pie filling is already sweetened and spiced, which will throw off the flavor balance of your latte.
- Not blending thoroughly: Pumpkin puree needs to be completely incorporated or you’ll end up with unpleasant clumps in your drink.
- Skipping the real pumpkin: Many recipes use only spices, but real pumpkin adds authentic flavor and nutritional benefits.
- Over-sweetening: Start with less sweetener than you think you need—you can always add more.
- Using weak coffee: The pumpkin and milk will dilute your coffee flavor, so start with a stronger brew than you’d normally drink.
Alternatives & Substitutions
- Sweeteners: Brown sugar, coconut sugar, or sugar-free alternatives can replace maple syrup. Each brings a slightly different flavor profile.
- Spices: No pumpkin pie spice? Make your own with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
- Coffee alternatives: Decaf coffee works perfectly, or try chicory root for a caffeine-free version.
- Creamier version: Replace half the milk with half-and-half or coconut cream for extra richness.
- Protein boost: Add a scoop of vanilla protein powder to make this a more substantial breakfast drink.
- Alcohol addition: For an adult version, add 1 oz of bourbon or spiced rum per serving.
FAQs
Can I make this without a blender?
Absolutely! While a blender creates the smoothest texture, you can use a milk frother or whisk the pumpkin mixture vigorously by hand. Just make sure to whisk until no pumpkin lumps remain before adding to your coffee.
How do I make my own cold brew for this recipe?
Combine 1 cup of coarsely ground coffee with 4 cups of cold water in a jar. Stir, cover, and refrigerate for 12-24 hours. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth. This makes concentrated cold brew that’s perfect for this recipe.
Can I use instant coffee instead?
Yes! Dissolve 2-3 tablespoons of instant coffee in 2 cups of cold water (or more for stronger coffee). Make sure it’s completely dissolved and cooled before mixing with the pumpkin.
How long does this keep in the refrigerator?
The coffee-pumpkin mixture keeps well for up to 3 days. Store without the milk and ice, then add those fresh when serving. Give it a good stir before using as the pumpkin may settle.
Is this healthier than coffee shop versions?
Generally yes! A typical coffee chain Iced Pumpkin Spice Latte can contain up to 50g of sugar and 400+ calories. This homemade version has significantly less sugar, real pumpkin for nutrients, and no artificial ingredients.
Final Thoughts
This Iced Pumpkin Spice Latte brings the essence of fall into your glass without the coffee shop price tag or artificial ingredients. The beauty of making it yourself is adapting it perfectly to your taste—a little more spice, a little less sweet, whatever makes your autumn complete. So grab your favorite mug, whip up this creamy, spiced treat, and enjoy the flavors of the season your way.
