If you’re as obsessed with pumpkin spice as I am, you’re gonna love this homemade version of Starbucks’ famous Iced Pumpkin Spice Latte!
It’s creamy, perfectly spiced, and way cheaper than buying one every day (guilty!).
Plus, you can adjust the sweetness and spice level exactly how you like it.
Ready?
Let’s make it!
🍁 What You’ll Need
- 2 cups strong brewed coffee, cooled
- 1 cup milk of choice (whole, oat, or almond)
- 3 tbsp pumpkin purée (not pumpkin pie filling)
- 3 tbsp maple syrup (or brown sugar)
- 1 tsp pumpkin pie spice (plus extra for topping)
- 1 tsp vanilla extract
- 1 cup ice cubes
- Whipped cream (optional, for topping)
👩🍳 Pro Tips
- Use real pumpkin puree. It adds the best flavor! Canned works great.
- Cold brew works too! If you don’t have espresso or fresh coffee, just use cold brew.
- Blend it for a frothy version. Toss everything in a blender (except the ice) for that Starbucks-style creamy texture.
- Sweeten to taste. Try honey, vanilla syrup, or even a sugar-free option!
- Make it dairy-free. Oat milk makes it extra creamy, but almond or coconut milk work too.
🛠 Tools You’ll Need
- Measuring cups and spoons
- Small saucepan
- Whisk
- Tall glass
- Spoon or straw for stirring
🔄 Substitutions & Variations
- No pumpkin pie spice? Use a mix of cinnamon, nutmeg, ginger, and cloves.
- No maple syrup? Brown sugar, honey, or vanilla syrup work too.
- Want it hot? Just skip the ice and serve warm.
- Extra coffee kick? Add an extra espresso shot.
⏳ Make-Ahead Tips
- Make a batch of the pumpkin spice milk mix ahead of time (milk + pumpkin + syrup + spices + vanilla). Keep it in the fridge for up to 3 days. Then just add coffee and ice when you’re ready!
🥤 How to Make It
Step 1: Blend Pumpkin Base
In a blender, combine 3 tbsp pumpkin purée, 3 tbsp maple syrup, 1 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1 cup milk. Blend until smooth and creamy.
Step 2: Mix With Coffee
Pour 2 cups cooled brewed coffee into a large measuring cup. Add the blended pumpkin mixture and stir until fully combined.
Step 3: Assemble Drink
Fill 2 tall glasses with 1 cup ice cubes total. Pour the pumpkin coffee mixture evenly over the ice.
Step 4: Add Whipped Cream and Spice
Top each glass with whipped cream and a sprinkle of pumpkin pie spice. Insert a straw and serve immediately.
Leftovers & Storage
- Store extra pumpkin mixture (before mixing with coffee) in the fridge for up to 3 days.
- Once assembled with ice, the drink is best enjoyed right away.
Macros (per serving, without whipped cream)
- Calories: ~140
- Protein: 3g
- Carbs: 25g
- Fat: 3g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Pumpkin purée adds natural creaminess and body to the drink, while the maple syrup balances bitterness from the coffee. Blending prevents graininess so the pumpkin spice flavors stay smooth.
Common Mistakes
- Using hot coffee (it melts the ice instantly and waters down the drink).
- Not blending the pumpkin mixture well (can leave gritty bits).
- Accidentally grabbing pumpkin pie filling instead of purée (too sweet and spiced already).
What to Serve With
- Pumpkin bread or muffins
- A buttery croissant
- Warm cinnamon rolls
- Oatmeal cookies
FAQ
Can I make this hot instead of iced?
Yes! Just heat the pumpkin mixture with milk, stir into hot coffee, and skip the ice.
Do I have to use maple syrup?
Nope, you can use any sweetener you like—brown sugar works really well.
Can I make this vegan?
Yes! Use almond, oat, or coconut milk, and skip dairy whipped cream or use a vegan version.
Conclusion
Now you’ve got your own Starbucks-style Iced Pumpkin Spice Latte—without leaving your kitchen! It’s quick, cozy, and tastes like fall in a glass. I’d love to hear how it turns out for you, so leave a comment with your experience or any fun twists you tried.
