Iced Pumpkin Spiced Latte I’m Completely Obsessed With This Fall Drink

Made with just the right balance of smooth espresso, creamy milk, and that unmistakable pumpkin spice blend, this refreshing treat brings all the autumn comforts in a chilled form.

Whether you’re sipping on a crisp morning or relaxing on a sunlit afternoon, this iced pumpkin spiced latte will quickly become your go-to seasonal favorite.

Why I Can’t Stop Making These Cookies

• Easy to whip up with pantry staples and a quick prep time.
• The pumpkin spice adds a welcoming spicy-sweet twist you won’t find in your usual iced coffee.
• Perfect for fall gatherings or a solo treat to savor the season.
• Kid-friendly version is easy to make by swapping espresso with a warm spiced milk base.
• It captures the essence of fall in a way that’s both refreshing and indulgent.

What Type of Pumpkin Should I Use?

For the best flavor in your iced pumpkin spiced latte, canned pumpkin puree is ideal. Choose a plain puree without added sugar or spices to control the sweetness and spice level perfectly. Fresh pumpkin can work, but it’s much more time-consuming simply roast it until soft, then blend until smooth. Avoid frozen pumpkin unless fully thawed and drained well, because excess moisture can thin out your latte. If you do use fresh or frozen, be sure to strain any liquid carefully and pat the pulp dry with paper towels to keep your drink creamy instead of watery.

Options for Ingredient Alternatives

• Use coconut oil or vegan butter instead of dairy butter if you want a plant-based twist; chill the coconut oil beforehand to avoid separation.
• Swap espresso for strong brewed coffee or cold brew for a different caffeine kick.
• Use almond, oat, or soy milk to make it dairy-free and customize the flavor.
• Vanilla extract can be replaced with maple syrup or cinnamon extract for an extra seasonal flair.
• If you don’t have pumpkin spice blend handy, mix cinnamon, nutmeg, ginger, and cloves yourself for a fresh homemade touch.

The Biggest Challenges While Preparing

• Mixing pumpkin puree and milk: add pumpkin gradually to avoid lumps and ensure smooth texture.
• Temperature matters: use cold espresso or coffee to keep the drink perfectly chilled without melting your ice too fast.
• Avoid overpowering spices: measuring pumpkin spice carefully prevents bitterness or too much heat.
• Milk frothing can be tricky use cold milk for a better foam on iced lattes.
• If your espresso is too bitter, balance it with a bit more sweetener or milk to keep flavors harmonious.

Storage & Freezing Instructions

This iced pumpkin spiced latte is best enjoyed fresh, but you can prepare the pumpkin spice syrup and coffee base ahead. Store syrup in an airtight container in the fridge for up to one week. Coffee can be brewed in advance and refrigerated for up to two days. If you want to freeze portions, freeze the coffee or syrup separately in ice cube trays and combine fresh when ready to serve. Avoid freezing the full latte once assembled, as the texture may separate or become watery when thawed.

Estimated Nutrition

For one full batch (about 2 servings): approximately 240 calories, 6 grams of fat, 35 grams carbs, 3 grams protein.
Per serving: roughly 120 calories, 3 grams fat, 17 grams carbs, 1.5 grams protein.
These numbers will vary slightly based on milk choice and sweetener amounts but give a solid guideline for tracking your seasonal sip.

Ingredients

• 1 cup strong espresso, cooled (240 ml)
• 1 cup milk of choice (240 ml)
• 1/4 cup canned pumpkin puree (60 g)
• 2 Tbsp pumpkin spice syrup or 2 tsp pumpkin spice blend mixed with 2 Tbsp simple syrup
• 1-2 Tbsp maple syrup or sweetener of choice, adjust to taste
• 1/2 tsp vanilla extract
• Ice cubes, as needed

Step-by-Step Instructions

1. Brew 1 cup of espresso and let it cool completely, or use strong cold brew coffee.
2. In a blender or mixing bowl, combine pumpkin puree, pumpkin spice syrup or blend with simple syrup, maple syrup, and vanilla extract. Mix until smooth.
3. Add the cooled espresso and milk to the pumpkin mixture and blend gently until fully combined.
4. Fill two tall glasses with ice cubes to keep your latte refreshingly cold.
5. Pour the pumpkin spiced espresso mixture evenly over the ice.
6. Stir gently to combine all layers without diluting the flavors.
7. Garnish with a sprinkle of pumpkin spice or a cinnamon stick and serve immediately.

Tips, Variations & Serving Ideas

• Add a splash of heavy cream or whipped cream on top for an ultra-luxe latte.
• Use flavored syrups like caramel or hazelnut as a delicious twist to the pumpkin taste.
• To make it vegan, swap milk for oat or almond and use maple syrup instead of honey.
• Under chill for 10 minutes for a more intense spice flavor before serving.
• Serve with a cinnamon stick or a sprinkle of nutmeg for an Instagram-worthy touch.
• Make a batch of pumpkin spice syrup for easy assembly throughout the week.
• Try adding a dash of espresso powder to intensify the coffee flavor.

FAQs

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, but roast and puree fresh pumpkin first; drain any excess moisture to keep your latte creamy.

Q: How long can I store the pumpkin spice syrup?
A: Keep it refrigerated in a sealed container for up to one week.

Q: Is it possible to make this drink without espresso?
A: Absolutely! Use strong cold brew coffee or brewed coffee for a milder caffeine kick.

Q: Can I sweeten with sugar instead of maple syrup?
A: Yes, just dissolve sugar in a bit of hot water to make simple syrup and adjust to taste.

Save This for Later (Pinterest)

Love the cozy vibes of this iced pumpkin spiced latte as much as I do? Save this recipe to your Pinterest boards and share with friends so everyone can enjoy the essence of fall in a cool, refreshing cup!