This homemade iced pumpkin spice latte recipe is easy to make and way better for you than the Starbucks version. Plus, it's just 5 ingredients and 5 minutes.
It's that time of year when pumpkin springs up everywhere.
Pies, lattes, soups, risottos, stuffed - you name it, there's a recipe for it.
I didn't grow up eating pumpkin, but I must admit as an adult I'm a big fan. It's such a versatile ingredient and adds sweetness and flavor to any recipe!
And there's no autumn recipe more popular than a pumpkin spice latte!
Sweet and creamy with warm spices and fall flavors, it's a delicious drink that's perfect as the weather gets cooler.
Easy to make, and with the option to make it dairy-free like I do (or add coffee), this is a healthy copycat pumpkin spice latte.
It's made with natural ingredients and is better for you than the coffee shop version.
You'll make it again and again!
Why you'll love it
It's a taste of Fall - Spice, cosy flavours and sweetness. Who doesn't want that?
Better for you than Starbucks - Waaay less sugar and made with real, simple ingredients.
Caffeine-free option - Coffee is totally optional! This latte still tastes great without it.
Can be vegan/dairy-free - Just use a dairy-free milk, like oat milk.
Ingredients & substitutes
Pumpkin purée - Gives a seasonal, sweet pumpkin flavor to the latte. You could also use canned pumpkin pie filling.
Pumpkin spice - Adds spice and a touch of warmth for that 'fall' flavor! If you don't have any, see recipe card for my homemade pumpkin pie spice recipe.
Maple syrup - My favourite sweetener, as it adds depth to this latte. You could also use date paste, agave, coconut nectar or brown sugar if preferred.
Milk - I use non-dairy milk to make this latte vegan, but any will work. Try almond, oat, or soy milk, or even coconut milk for a rich, creamy texture.
Espresso/strong brewed coffee - For a hit of caffeine! Totally optional.
Whipped cream - An optional topping but extra fun! Adding whipped cream to your latte makes it look extra decadent. Use store-bought or make your own coconut whipped cream.
How to make iced pumpkin spice latte
Add all ingredients except ice to a high speed blender, and blitz for 10-15 seconds until fully combined.
Pour into a tall glass over ice cubes.
Optionally top your iced pumpkin latte with whipped cream, cinnamon sticks and an extra dash of pumpkin spice.
See my web story showing how to make this iced pumpkin spice latte.
Iced or hot?
You can make this a hot pumpkin spice latte instead of the iced version if you like!
After blending, simply add all ingredients to a saucepan and heat until warm. Do not serve over ice.
Expert Tips
No blender? - Just whisk all ingredients together in a jug or bowl until combined. You won't get quite the same super-smooth consistency but it will stick work!
Sugar-free - Pure maple syrup or sugar really add a cosy fall flavour to this latte and in my opinion are fairly essential!
That said, if you want to make a sugar-free iced latte you could try using stevia drops or xylitol.
How to store leftover pumpkin puree
You'll likely have pumpkin puree left over (because it usually comes in a 400ml/14 fl oz can).
You can pour it into ice cube trays and store the frozen cubes in the freezer until ready to use.
That way you can make iced pumpkin spice lattes all season long!
FAQS
Traditionally, pumpkin spice latte is not vegan because dairy milk is used. This recipe however is completely vegan and dairy-free, as long as you use dairy-free for your choice of milk.
Like a hug in a mug! It's like drinking fall (in the best possible way). Imagine a warm, creamy cup of blended cinnamon, cloves and sweet pumpkin, and that's a pumpkin spice latte!
Traditionally, pumpkin spice latte does contain caffeine, but this iced pumpkin spice latte can be made caffeine-free by omitting the shots of espresso/coffee, or using decaf. The taste will be slightly milder if you don't use it.
Other dairy free drinks you'll love
Iced Pumpkin Spice Latte
Special Equipment
Ingredients
- 3 tablespoon pumpkin puree
- ½ teaspoon pumpkin spice mix
- 1½ tablespoon maple syrup or date paste
- 1½ cups your favorite milk (I like oat milk)
- 1-2 shots espresso - skip for caffeine-free (or ¼ cup strong coffee)
- Ice
To decorate - optional
- Store-bought cream or homemade coconut whipped cream
- Cinnamon sticks
Instructions
Notes
Nutritional information per serving
If you’ve tried this iced pumpkin spiced latte recipe, please leave a comment or tip for others below!
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Britta Chang
Made this for the dentist today with leftover strong coffee. Used "Farmer's Market organic p. pie mix": pumpkin, spices and cane sugar - ridiculously quick and easy for an October morning pick-me-up. Vitamins A+C for the win. Awesome!
Elizabeth
Amazing! So glad you/he liked it Britta. The Farmer's Market brand is my favourite too. 🙂
Mary
I decided it was close enough to sweater weather to bust out the pumpkin spiced coffees! Yours is a really good first taste of Fall!
Elizabeth
Thanks Mary, I'm so glad you liked it1
Kristin
Loved this! Doubled the recipe, used a little more puree (1/4 c instead of 3 Tbsp). Made it hot by warming the ingredients together on the stove. Poured the coffee into mine and my husband's coffee cups, filled it with the latte mixture. Had some leftover to use for tomorrow's coffee! No need to look for another homemade PSL recipe!
Elizabeth
Oh I'm so happy you loved it Kristin! And it's so cold here you've made me want to do this now too. 🙂