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–+ servings
Iced Pumpkin latte topped with whipped cream and cinnamon in a clear glass mug with a striped straw, surrounded by small white pumpkins, a bowl of pumpkin puree, and a striped cloth.

Creamy Iced Pumpkin Latte

Print Recipe
Iced pumpkin latte is a creamy, spiced coffee drink that comes together in just 5 minutes. Made with real pumpkin puree, maple syrup, and warm spices, it’s an easy, budget-friendly treat. Perfect for hosting brunch or cozy afternoons, this refreshing fall latte is sure to delight your guests.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 218
Author Gina Dickson

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
    A green-handled whisk blends a brown liquid in a Pyrex measuring cup beside a striped cloth on a white surface.
  • 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
    A handheld milk frother is frothing milk in a glass measuring cup on a white surface beside a striped kitchen towel.

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.
    A glass mug filled with iced coffee is being topped with creamy milk poured from a measuring cup. A bowl of cinnamon and a striped cloth napkin are beside the mug on a white surface.

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

Notes

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.

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 28g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 104mg | Potassium: 517mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2731IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 0.4mg
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