Fall flavors always feel cozy to me, but when the afternoon sun is still warm, I crave them in a refreshing way. That’s when I turn to this iced pumpkin latte. It’s creamy, gently spiced, and comes together in just 5 minutes, perfect for sipping at home without the coffee shop price tag.
When friends drop by or I’m setting out brunch, this is one of my favorite drinks to serve. It feels special, tastes indulgent, and yet it’s simple enough that anyone can make it confidently at home.
Iced Pumpkin Latte
This drink is all about balance: cozy pumpkin flavor, a hint of warm spice, and the creaminess of milk. It comes together in just five minutes without special equipment, making it easy enough for busy mornings or last-minute cravings. It’s also friendlier on the budget than coffee shop versions and simple to adjust, whether you prefer dairy‑free milk, a vegan twist, or a lighter, low‑sugar option. Best of all, you can prep the pumpkin-coffee mixture ahead so it’s ready to serve when guests arrive.
A pumpkin latte uses real pumpkin puree for flavor, while a pumpkin spice latte often relies mostly on spices. This recipe gives you the best of both.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Espresso or strong coffee: Fresh shots give the best flavor, but strong brewed or cold brew works well too. If you don’t have an espresso machine, instant espresso powder stirred into hot water is a handy substitute.
- Pumpkin puree: Use pure canned pumpkin, not pie filling. Leftovers freeze beautifully in cubes.
- Maple syrup: A natural sweetener with deep flavor. Sub with honey, stevia, agave, or monk fruit.
- Vanilla extract: Pure extract adds the best aroma.
- Pumpkin pie spice: Use pre-mixed or make your own with cinnamon, nutmeg, ginger, and cloves.
- Milk: Whole milk, almond, oat, or coconut all work.
- Ice cubes: Large cubes or coffee ice to avoid dilution.
- Whipped cream (optional): Dairy or coconut whipped cream for topping, or take it up a notch with my Homemade Pumpkin Spice Whipped Cream for an extra festive touch.
How To Make Iced Pumpkin Latte
Prepare Espresso Mixture & Froth Milk
Combine espresso, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt in a jar or small pitcher. Blend with a whisk. Tip: Warming the pumpkin first helps release the spices into the liquid.
If you have a frother, go ahead and cold froth your milk to get that airy, creamy texture. If not, pour milk into a tall container and whisk until foamy.
Assemble the Latte
Fill a tall glass with ice cubes and pour in the espresso mixture. Slowly pour the frothed milk over the top, letting it swirl beautifully through the espresso.
Garnish and Serve
Top with pumpkin-spiced whipped cream or plain whipped cream if desired, then sprinkle with a pinch of pumpkin pie spice. Serve right away and enjoy!
Yes! Just heat and froth your milk, then pour it over the espresso mixture instead of serving over ice.
Freeze extra coffee or milk in ice cube trays and use those instead of regular ice.
Yes, you can make the espresso-pumpkin base and refrigerate it for up to 3 days.
Variations, Substitutions, and Recipe Tips
Vegan / dairy-free: Use almond, oat, or coconut milk and top with dairy-free whipped cream. Oat milk in particular froths beautifully and keeps the latte extra creamy.
Low sugar: Sweeten with monk fruit, stevia, or erythritol instead of maple syrup.
Extra flavor: Add pumpkin butter, caramel drizzle, or an extra dash of cinnamon.
Hosting idea: Set up a DIY latte bar with toppings, milks, and spices for guests to customize.
Hospitality Challenge
As the first cool breeze of fall rolls in, gather a few friends or neighbors for a casual fall kickoff gathering right on your porch or around the kitchen island. Set the tone with simple fall décor, think plaid napkins, mini pumpkins, and a cozy playlist. Serve this iced pumpkin latte as the centerpiece drink, offering both dairy and non-dairy milk options for guests to customize. Pair it with easy fall snacks like these Soft Pumpkin Cookies Recipe, spiced nuts, apple slices with Easy Caramel Sauce: Microwave Recipe, or Moist and Soft Gluten Free Pumpkin Muffins. Use the gathering not just as a seasonal celebration, but as a chance to ask meaningful questions: What’s God teaching you this fall? How can we pray for each other in this new season? This simple, seasonal moment can become a space where hearts are refreshed, not just cups refilled.
More Cozy Pumpkin-Flavored Recipes
- Creamy No Bake Pumpkin Pie
- Creamy Pumpkin Vegan Cheesecake Recipe Tofutti
- Spiced Pumpkin Bread Using Cake Mix Recipe
- Warm and Cozy Pumpkin Oatmeal
- Sweet Creamy Pumpkin Dip
- Rich And Creamy Pumpkin Soup
This iced pumpkin latte is one of those quick recipes that instantly makes the season feel cozy and special. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Creamy Iced Pumpkin Latte
Print recipes anytime as part of 🍍Intentional Hospitality family! Sign up once, and you’ll always have recipe printing at your fingertips. No need to join our newsletter but would love to have you!
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 2 shots espresso, or ½ cup strong brewed coffee
- 1 tablespoon pumpkin puree
- 1 tablespoon maple syrup, adjust to taste
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- pinch salt
- 1 cup milk, or non-dairy milk
- Ice cubes
- Whipped cream, for topping, optional
Instructions
Prepare the Espresso Mixture
- In a jar, combine the espresso, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Place a lid on and shake well until the ingredients are creamy and smooth.2 shots espresso, 1 tablespoon pumpkin puree, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon pumpkin pie spice, pinch salt
- If you have a milk frother, go ahead and cold froth your milk to get that airy, creamy texture. If not, don’t stress! Just add the milk to a jar, seal it tight, and shake it vigorously until it’s nice and frothy.1 cup milk
Assemble the Latte
- Fill a large glass with ice cubes. Pour the prepared espresso mixture over the ice.Ice cubes
- Bently pour the frothed milk on top.
Garnish and Serve
- Top with whipped cream if desired, and sprinkle with a little pumpkin pie spice for extra flair. Serve immediately and enjoy!Whipped cream
Gina’s Notes and Tips
Storage Instructions
- Keep the espresso-pumpkin mixture in a sealed jar in the fridge for up to 3 days so it’s ready to pour over ice whenever a craving strikes.
- If you open a can of pumpkin and don’t use it all, spoon the leftovers into an ice cube tray and freeze them for easy use later.
- To keep your drink bold and creamy instead of watered down, swap regular ice for cubes made from coffee or milk.
Such a dope recipe and easy. Never buying weird fake pumpkin latter creamers again. Fresh Pumpikin for the win. It will be PSL season now year round. Also beats paying $10.00. I also used the instant Blue Bottle Espresso with a Brevile kettle worked well in subsitution for Espresso machine.
Daniel, right! Real pumpkin vs fake creamer flavors. I think as a food society we have gotten used to using fake blends vs the real thing. Thanks for sharing your great review. :)