This Starbucks Copycat Iced Pumpkin Spice Latte is creamy, cold, and full of cozy pumpkin flavor. You get real pumpkin, warm spice, strong espresso, and plenty of ice in every sip. Best of all, it takes just a few minutes and costs much less than a coffee shop drink.
Why I Love This Recipe
The first cool days of fall always make me want pumpkin spice coffee. But an iced latte still hits the spot when the weather has not gotten the memo that fall has arrived.
That is why I like this version so much. It has the cozy flavor of a pumpkin spice latte but stays cold and refreshing. Making the pumpkin base on the stove also gives it a smoother flavor than simply stirring pumpkin into cold milk.
A few more reasons this one is worth making:
- It uses real pumpkin puree.
- Maple syrup adds sweetness without making the drink taste like plain sugar.
- You can make it in less than 10 minutes.
- You control how sweet and strong your coffee is.
- The recipe makes two drinks at once.
- You can easily use your favorite type of milk.
Recipe at a Glance
- Servings: 2 iced lattes
- Prep time: 5 minutes
- Cook time: 3 minutes
- Total time: About 8 minutes
What You’ll Need
- 2 tablespoons pumpkin puree
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice, plus a pinch for topping
- 1 1/2 cups whole milk, cold
- 4 shots espresso, about 4 ounces total
- 2 cups ice cubes
- 1/2 cup whipped cream
How to Make a Starbucks Copycat Iced Pumpkin Spice Latte
Step 1: Make the Pumpkin Base
Place 2 tablespoons pumpkin puree, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice in a small saucepan.
Set it over medium-low heat. Whisk for about 1 to 2 minutes. The mixture should become smooth, glossy, and fragrant. Do not let it burn or boil hard.
Step 2: Add the Milk
Turn the heat to low. Slowly whisk 1 1/2 cups cold whole milk into the warm pumpkin mixture from Step 1.
Heat for about 1 minute, just until everything is smooth and well mixed. You do not need to make the milk hot. Since this is an iced latte, slightly warm is enough.
Remove the saucepan from the heat.
Step 3: Brew the Espresso
Brew 4 shots espresso, about 4 ounces total. Pour the fresh espresso into a small heat-safe glass pitcher or measuring cup.
Let it sit for 1 to 2 minutes. This keeps it from melting too much ice when you build the drinks.
Step 4: Build the Iced Lattes
Divide 2 cups ice cubes evenly between two clear round glass tumblers, using 1 cup ice per glass.
Divide the pumpkin milk from Step 2 evenly between the glasses, about half of the mixture in each one. Then pour 2 shots of espresso, about 2 ounces, into each glass.
Stir each drink well so the espresso, pumpkin, spices, and milk come together.
Step 5: Add the Whipped Cream and Serve
Divide 1/2 cup whipped cream between the two lattes, using about 1/4 cup on each drink.
Finish each latte with a small amount of the extra pinch of pumpkin pie spice. Add a straw and serve right away while the drink is very cold.
Why This Recipe Works (Quick Science)
Pumpkin puree does not mix very well with cold liquid on its own. Warming it with maple syrup and spices first helps make a smoother base.
The warm milk then loosens the pumpkin mixture so it blends more evenly. Espresso brings bitterness and roasted flavor, which balance the sweet maple syrup.
Ice cools everything down fast. Adding the espresso after the pumpkin milk also creates those pretty coffee swirls before you stir the drink.
Tools You’ll Need
- Small saucepan
- Small whisk
- Tablespoon
- Teaspoon
- Liquid measuring cup
- Espresso machine or espresso maker
- Small heat-safe glass pitcher or measuring cup
- 2 clear drinking glasses
- 2 straws
Pro Tips
- Use plain pumpkin puree. Pumpkin pie filling already has sugar and spices added, so it can make the latte too sweet.
- Do not boil the milk. You only need enough heat to blend everything together.
- Use strong espresso. Ice and milk soften the coffee flavor.
- Cool the espresso briefly. Even a minute or two helps keep your ice from melting too fast.
- Taste before topping. If you want a sweeter drink, stir in another teaspoon of maple syrup.
Substitutions and Variations
- Milk: Whole milk gives you a creamy latte, but oat, almond, soy, or 2% milk also works.
- Espresso: No espresso machine? Use about 1/2 cup very strong brewed coffee for the full recipe.
- Maple syrup: Use brown sugar syrup or simple syrup instead.
- Pumpkin pie spice: Make your own with cinnamon, ginger, nutmeg, and a tiny pinch of cloves.
- Extra coffee: Add another shot of espresso to each glass for a stronger drink.
- Sweeter latte: Add another 1 to 2 tablespoons maple syrup to the pumpkin base.
- Dairy-free: Use oat milk and dairy-free whipped topping.
Make-Ahead Tips
You can make the pumpkin milk up to 3 days ahead. Let it cool, pour it into a covered jar, and refrigerate it.
The pumpkin may settle while it sits. Give the jar a very good shake before making your latte.
For the best taste, brew the espresso fresh when you are ready to serve.
Common Mistakes
- Using pumpkin pie filling: It is not the same as plain pumpkin puree and can make the drink much too sweet.
- Adding pumpkin straight to an iced drink: This can leave small pumpkin clumps.
- Boiling the milk: High heat is not needed and can change the milk’s flavor.
- Using weak coffee: Milk and ice can quickly hide weak coffee flavor.
- Adding hot espresso to a small amount of ice: The ice melts quickly and waters down your latte. Use a full cup of ice in each glass.
- Forgetting to stir: Pumpkin and spices can settle, so give the latte a good stir before drinking.
What to Serve With
This iced pumpkin spice latte is especially good with:
- Pumpkin bread
- Banana bread
- Blueberry muffins
- Cinnamon rolls
- Apple muffins
- Oatmeal cookies
- Breakfast sandwiches
- Buttery croissants
Macros Information
Approximate nutrition for 1 latte, including whole milk and whipped cream:
- Calories: 260
- Protein: 8 g
- Carbohydrates: 34 g
- Fat: 10 g
- Sugar: 29 g
- Fiber: 1 g
These numbers are estimates. Your exact macros will change based on the milk, whipped cream, espresso, and brands you use.
Leftovers and Storage
If you have leftover pumpkin milk, keep it in an airtight jar in the refrigerator for up to 3 days. Shake or stir it before using.
Do not store a fully assembled iced latte if you can avoid it. The ice melts and waters down the drink.
For easy prep, keep the pumpkin milk in the fridge and add fresh espresso and ice when you want another latte.
FAQ
Q: Can I make this without an espresso machine?
A: Yes. Replace the 4 espresso shots with about 1/2 cup very strong coffee. Cold brew concentrate also works well.
Q: Can I use oat milk?
A: Yes. Oat milk is a great choice because it has a creamy texture. Use the same 1 1/2 cups.
Q: Is pumpkin puree the same as pumpkin pie filling?
A: No. Pumpkin puree is plain cooked pumpkin. Pumpkin pie filling has added sugar and spices. Plain puree works best here.
Q: Can I make the latte less sweet?
A: Yes. Start with 1 tablespoon maple syrup instead of 2 tablespoons. Taste the finished pumpkin milk and add more if needed.
Q: Can I make it sweeter?
A: Yes. Add another tablespoon of maple syrup to the pumpkin base.
Q: Can I serve this hot instead?
A: Yes. Skip the ice and heat the pumpkin milk until steaming. Pour it into mugs, add the espresso, and finish with whipped cream and pumpkin pie spice.
Q: Why does my pumpkin settle at the bottom?
A: Real pumpkin has solids that naturally settle. Heating and whisking it first helps, but some settling is normal. Just stir your latte again.
Final Thoughts
Once you see how easy an iced pumpkin spice latte is to make at home, it may become part of your fall coffee routine. The real pumpkin, maple syrup, warm spices, creamy milk, and bold espresso give you plenty of coffee-shop flavor without a complicated recipe.
Pour it over lots of ice, pile on the whipped cream, sprinkle on that last bit of pumpkin spice, and enjoy it right away. If you make it, leave a comment with how yours turned out, any changes you tried, or any questions you have.
