Ever craved the perfect Starbucks Copycat Iced Pumpkin Spice Latte on a crisp autumn day? You’re in luck because this recipe nails that cozy, creamy pumpkin spice flavor without the coffee shop price tag. The Starbucks Copycat Iced Pumpkin Spice Latte I’m Obsessed With This Recipe is rich, lightly spiced, and refreshingly cool ideal for pumpkin lovers everywhere.
From the first sip, the blend of cinnamon, nutmeg, and pumpkin puree hits just right, balanced by smooth espresso and creamy milk. Whether you’re new to pumpkin spice or a seasoned fan, this iced latte will quickly become your favorite fall treat.
Why I Can’t Stop Making These Cookies
- Quick win: Whips up in under 10 minutes plus chilling time, perfect for busy mornings or last-minute cravings.
- Flavor twist: Real pumpkin puree and warm spices make it taste just like autumn in a glass.
- Pantry-friendly: Uses simple ingredients you probably have on hand no specialty syrups needed.
- Kid-friendly: Mild coffee flavor means even younger family members can enjoy a pumpkin spice treat (just ask to skip espresso).
- Seasonal appeal: Brings fall vibes every day, not just October through December.
What Type of Pumpkin Should I Use?
For the best Starbucks Copycat Iced Pumpkin Spice Latte, use canned pure pumpkin puree (not pumpkin pie filling) for smooth texture and consistent flavor. Fresh pumpkin can work but requires cooking and straining to remove excess moisture, which might thin out the latte. If using fresh, roast pumpkin chunks at 375°F (190°C) until tender, then puree and drain any liquid.
Avoid frozen pumpkin puree unless fully thawed and drained to keep your latte creamy, not watery. Dried pumpkin powders won’t provide the fresh, bright taste that pumpkin puree delivers here.
Options for Ingredient Alternatives
- Swap butter for coconut oil, but chill the latte slightly longer to prevent separation.
- Use almond, oat, or soy milk instead of whole milk for a dairy-free or lighter version.
- Replace espresso with cold brew concentrate or strong brewed coffee for easier prep.
- Swap vanilla extract for maple extract for a hint of maple warmth.
- Use fresh pumpkin chunks cooked and pureed in place of canned pumpkin (see above).
The Biggest Challenges While Baking
- Balancing spice amounts: Add spices gradually and taste; pumpkin spice blends vary widely in heat.
- Keeping espresso strong and fresh: Brew just before assembling the latte for best flavor.
- Avoiding watery texture: Drain excess liquid from pumpkin and use chilled milk to keep things creamy.
- Folding in delicate whipped cream or foam last: Gently fold to keep the latte’s light texture.
- Chilling the latte for best flavor melding: Let sit at least 20 minutes before serving or use chilled ingredients right away.
Storage & Freezing Instructions
Store leftover iced pumpkin spice latte in a sealed container in the fridge for up to 2 days. Give it a quick stir before drinking to recombine any separation. This latte doesn’t freeze well since the milk can separate upon thawing. For make-ahead prep, brew the espresso and mix pumpkin and spices, then refrigerate separate; combine just before serving. Pumpkin spice syrup can be made ahead and stored for up to a week in the fridge.
Estimated Nutrition
Whole batch (about 2 servings):
- Calories: 300–350
- Fat: 7–9g
- Carbohydrates: 45g
- Protein: 8g
- Sugar: 30g
Per serving:
- Calories: 150–175
- Fat: 3.5–4.5g
- Carbohydrates: 22–25g
- Protein: 4g
- Sugar: 15g
Ingredients
- 1 cup brewed espresso, freshly made (240 ml)
- 3/4 cup whole milk, cold (180 ml)
- 1/4 cup canned pure pumpkin puree (60 g)
- 2 tablespoons maple syrup or brown sugar (30 ml)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Ice cubes, as needed (about 1 cup/240 ml)
- Whipped cream for topping (optional)
- Ground cinnamon or extra pumpkin pie spice, for garnish (optional)
Step-by-Step Instructions
- Brew the espresso fresh and set aside to cool slightly.
- In a bowl, whisk together pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until smooth.
- Slowly add the milk to the pumpkin mixture, whisking to combine fully.
- Fill a tall glass with ice cubes about halfway.
- Pour the cooled espresso over the ice.
- Pour the pumpkin milk mixture gently over the espresso and ice; stir gently to combine.
- Top with whipped cream and a light dusting of cinnamon or pumpkin pie spice if desired. Serve immediately.
Tips, Variations & Serving Ideas
- Add a pinch of ground cloves or ginger to deepen the spice profile.
- Swap maple syrup for honey or agave for different sweetness notes.
- Use cold brew concentrate in place of espresso for milder coffee.
- Underfill the glass with ice if you prefer a creamier latte.
- Garnish with a cinnamon stick or pumpkin candy for festive presentation.
- Reduce sugar by half for a less sweet version.
- Serve cold or gently warmed for a cozy fall latte any time of day.
FAQs
Q: Can I make this latte dairy-free?
A: Yes, swap whole milk for almond, oat, soy, or coconut milk to keep it creamy without dairy.
Q: Can I use instant coffee instead of espresso?
A: For the best flavor, espresso or strong brewed coffee is recommended, but a strong instant coffee works in a pinch.
Q: How do I prevent separation when mixing the latte?
A: Use cold milk, freshly brewed espresso, and whisk pumpkin mixture well before combining. Stir gently but thoroughly.
Q: Can I make this latte in advance?
A: Prepare the pumpkin spice base and coffee separately, then combine just before serving for the freshest taste.
Save This for Later
If you love cozy fall flavors as much as I do, be sure to save this Starbucks Copycat Iced Pumpkin Spice Latte recipe to your Pinterest boards. Share it with friends who need a pumpkin spice pick-me-up they’ll thank you all season long!
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