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My favorite Iced Pumpkin Spice Latte recipe is made with real pumpkin, your choice of milk (dairy or plant-based), and naturally sweetened with just a hint of maple syrup. So tasty and ready to go in 5 minutes!
It’s that time of year again! ♡
Okay, I know we’re still officially a few weeks away from the beginning of fall. But this past weekend, the weather majorly cooled off here in Barcelona and it seemed like the perfect time to break into my inaugural can of pumpkin purée for the season. And the first thing that I found myself craving was none other than a nostalgic pumpkin spice latte. Well, make that an iced pumpkin spice latte, because while I’m apparently ready for pumpkin season, I can’t quite let go of my iced summery drinks quite yet.
I have to admit that I have become quite picky over the years when it comes to PSLs, though. As much as I credit Starbucks with the introducing us all to this now infamous drink, the original version is far too sugary for me to handle. And while Sbux’ version was modified in 2015 to finally include (granted, a very tiny amount of) actual pumpkin purée in the drink, I like making my drink with a legit spoonful of pumpkin in there, plus a hint of vanilla, pumpkin pie spice and (yes) sea salt to bring out the pumpkin’s coziest flavors. Together, the combo yields my idea of the perfect iced pumpkin spice latte that’s full of nostalgic fall vibes without the usual subsequent sugar crash. And, of course, the homemade pumpkin spice latte has the added bonus of being considerably more affordable than the coffee shop version.
Feel free to customize your own with whatever type of coffee (espresso or brewed coffee), milk (dairy or plant-based), and whipped cream (optional but delish) you prefer. And in less than 5 minutes, this delicious drink can be yours to enjoy in no time.
Cheers and enjoy, everyone!
Iced Pumpkin Spice Latte Ingredients:
Here’s a quick overview of the pumpkin spice latte ingredients that I like to use to make this recipe:
Espresso: Either two shots of espresso or about 1/2 cup of extra-strong brewed coffee. Caffeine or decaf is up to you!
Milk: Feel free to use whatever kind of milk you prefer here. I usually make my lattes with oat milk nowadays, but just about any milk will work.
Pumpkin purée: I just use canned pumpkin purée, but you can use homemade pumpkin purée if you happen to have some on hand. (Please note, though, that this is different than canned pumpkin pie filling, which includes extra sweeteners and spices.)
Maple syrup: This is also my preferred natural sweetener for this recipe, the amount of which you can adjust to taste. That said, feel free to use whatever sweetener you prefer in this recipe.
Vanilla extract: Just a little hint to add some warm vanilla flavor to your latte.
Pumpkin pie spice: Which you can either purchase store-bought or mix up yourself.
Sea salt: Just a tiny pinch of sea salt, which will help to bring out all of these delicious flavors.
Ice: To make that PSL iced! ;)
How To Make An Iced Pumpkin Spice Latte:
I like to blend all of the ingredients for this iced pumpkin spice latte together briefly in a blender so that the pumpkin purée is extra smooth and well-combined. But if you prefer to skip that step (and save washing your blender), you can alternately just whisk all of the ingredients together in your glass, add in your ice, and serve! Be sure to give your latte a quick taste too, before adding the ice, so that you can add extra maple syrup if needed. Full instructions included in the recipe below!
More Favorite Iced Drinks:
Looking for some more fun iced drinks to try? Here are a few of my faves:
My favorite Iced Pumpkin Spice Latte recipe is made with real pumpkin, your choice of milk (dairy or plant-based), and naturally sweetened with just a hint of maple syrup. So tasty and ready to go in 5 minutes!
Ingredients
Scale
2 shots of espresso (or 1/2 cup strongly-brewed coffee)
Alternate method: I find that the blender method really helps to smooth out the pumpkin purée in the latte. But if you would like to skip the blender, you can just whisk all of the ingredients together in a measuring cup or your serving glass until combined, then serve over ice.
I’m dying to try this! Thank you so much! Do you have suggestion on how to store all the leftover pumpkin pie filling? I’m afraid it will mold before I get through it. Have you ever frozen it in ice cube trays?
Nicole S —
I recommend scooping it into tablespoon scoops and freezing the scoops on a (wax paper lined maybe) plate. That’s what I do with tomato paste. Then when there frozen pop them off the paper and I to a freezer bag.
Caroline —
Nancy, she uses pumpkin puree not pumpkin pie filling. Those are very different things! She uses pumpkin pie spice in the recipe which is a must! I made my pumpkin pie spice following her recipe. I like the idea of freezing the pumpkin puree. Would make for a creamy blended latte too.
Jenny —
Nancy, I just put the leftover puree into airtight plastic containers! That works well for me :)
Here in Nebraska, we went from 101* to 45* in one day (!). This pumpkin latte sounds like the perfect drink to herald a new autumn :) Happy pumpkin season, and cheers from the Midwest!
Ali –
Would this recipe work as a HOT beverage too?
lulu —
Wasn´t sweet enough for me. I added more another teaspoon of vanilla and two packs of trivia or two teaspoons of sugar. Wasnt very pumpkiny but still good. needs more cinnamon and pumpkin puree
This looks SO good! And so does your hot spiced latte that uses the syrup. I want to make it in the cooler weather – could you please tell me what is the right way to make steamed, frothed milk? Thank you!
Thank you for the platform for this recipe. I’m keto for cancer, so I’m watching every carb and sugar’s a no, but I’m totally enjoying my pumpkin spice version of your latte! I started with a teaspoon of butter and some MCT oil as always, then added a bit of keto vanilla protein collagen powder, a teaspoon of maple extract and 1/4 t. pumpkin pie spice. The coffee came next with a splash of heavy cream before blending in my Ninja. I didn’t open the can of pumpkin I have in my cupboard – the spice was fine for me today. What a delightful Saturday morning treat!!
Sipping on this yummy creation as I write this review. What a delicious and surprisingly refreshing drink! I reduced the maple syrup by 1 teaspoon for sugar purposes and blended everything in my Nutribullet. I will be making this again and again and thinking I’ll try to add protein powder to it next time. Thanks for the recipe.
LOVED this easy recipe! I used oat milk and shook everything up in a mason jar, then added ice and strong coffee that was brewed over ice. Can’t wait to make it all the time this fall season :)
I thought this was really good! I’d add more pumpkin next time though. I also wish there was a way to make it spicier- I find the spices sink to the bottom (not a fault of this recipe though). I could get a pumpkin spice syrup but I don’t love all the added sugar in them!
SUCH a refreshing drink. I love that it helped beat the Texas heat, but I still got my taste of autumn! Only downside is I’m incredibly clumsy and forgot to put the lid on my blender, so now I gotta call my carpet cleaners to come clean up a delicious pumpkin spice mess *face palm*
I’m dying to try this! Thank you so much! Do you have suggestion on how to store all the leftover pumpkin pie filling? I’m afraid it will mold before I get through it. Have you ever frozen it in ice cube trays?
I recommend scooping it into tablespoon scoops and freezing the scoops on a (wax paper lined maybe) plate. That’s what I do with tomato paste. Then when there frozen pop them off the paper and I to a freezer bag.
Nancy, she uses pumpkin puree not pumpkin pie filling. Those are very different things! She uses pumpkin pie spice in the recipe which is a must! I made my pumpkin pie spice following her recipe. I like the idea of freezing the pumpkin puree. Would make for a creamy blended latte too.
Nancy, I just put the leftover puree into airtight plastic containers! That works well for me :)
Here in Nebraska, we went from 101* to 45* in one day (!). This pumpkin latte sounds like the perfect drink to herald a new autumn :) Happy pumpkin season, and cheers from the Midwest!
Ali –
Would this recipe work as a HOT beverage too?
Wasn´t sweet enough for me. I added more another teaspoon of vanilla and two packs of trivia or two teaspoons of sugar. Wasnt very pumpkiny but still good. needs more cinnamon and pumpkin puree
This looks SO good! And so does your hot spiced latte that uses the syrup. I want to make it in the cooler weather – could you please tell me what is the right way to make steamed, frothed milk? Thank you!
Thank you for the platform for this recipe. I’m keto for cancer, so I’m watching every carb and sugar’s a no, but I’m totally enjoying my pumpkin spice version of your latte! I started with a teaspoon of butter and some MCT oil as always, then added a bit of keto vanilla protein collagen powder, a teaspoon of maple extract and 1/4 t. pumpkin pie spice. The coffee came next with a splash of heavy cream before blending in my Ninja. I didn’t open the can of pumpkin I have in my cupboard – the spice was fine for me today. What a delightful Saturday morning treat!!
This is EXACTLY what this Texas girl needed on a 90 degree mid-September day! Delicious!
Delicous best drink i have ever tasted!!!!!!!!!!!!!!!
Sipping on this yummy creation as I write this review. What a delicious and surprisingly refreshing drink! I reduced the maple syrup by 1 teaspoon for sugar purposes and blended everything in my Nutribullet. I will be making this again and again and thinking I’ll try to add protein powder to it next time. Thanks for the recipe.
So so yummy and pretty! Love all your recipes!
Love how flavorful this is without being overpoweringly sweet! I’ve been using this recipe to make hot PSLs all winter too and it is delicious.
This was truthfully way better than Starbucks, I’ll save the money and just keep making this recipe at home!
Something about it was a little off. Not what I was looking for.
LOVED this easy recipe! I used oat milk and shook everything up in a mason jar, then added ice and strong coffee that was brewed over ice. Can’t wait to make it all the time this fall season :)
Ok this turned out even better than I had expected!!! Really good. My PSL budget this fall thanks you. 😁
I used Starbucks nespresso espresso pods with this and it tastes JUST like I’m at Starbucks but didn’t cost me a cent to make. Great recipe!
Anyone know nutritional information about this recipe? Awesome delicious recipe! Although, I do double the pumpkin for my taste.
I thought this was really good! I’d add more pumpkin next time though. I also wish there was a way to make it spicier- I find the spices sink to the bottom (not a fault of this recipe though). I could get a pumpkin spice syrup but I don’t love all the added sugar in them!
wow really very nice blog and perfect thank you
I know it’s August, but I already couldn’t wait to start making this latte again. Your recipe is just the best!
SUCH a refreshing drink. I love that it helped beat the Texas heat, but I still got my taste of autumn! Only downside is I’m incredibly clumsy and forgot to put the lid on my blender, so now I gotta call my carpet cleaners to come clean up a delicious pumpkin spice mess *face palm*
Is there anything I can use instead of coffee? I’m not a coffee drinker but otherwise this sounds amazing. I’m really craving the pumpkin spice!!
Thanks
Frankie :)
This was good but we added a couple teaspoons of brown sugar to sweeten. Also blended again after adding crushed ice for a smooth drink.
I added brown sugar also.