The first sip of a creamy iced pumpkin spice latte instantly wraps you in everything cozy about autumn—without even needing a chunky sweater (though, let’s be honest, I’m probably wearing one anyway). The scent of cinnamon, nutmeg, and rich espresso swirling together with pumpkin and cold cream? There’s nothing like it. I stumbled on this recipe one blustery October afternoon when my local café ran out of their PSL—disaster! Ever since, I’ve made my own creamy iced pumpkin spice latte at home, and honestly, it’s even better. You get to control the sweetness, the spice, and the creaminess, so every glass is exactly how you want it.
What I love most is how this autumn drink feels like a treat but isn’t a hassle. No need to wait in line or pay extra for “pumpkin everything.” The ingredients are simple, and you can whip it up in minutes. Plus, there’s something kind of magical about making your own seasonal favorite, especially when you can tweak the recipe until it’s perfect for you. I’ve tested this creamy iced pumpkin spice latte so many times—sometimes with oat milk, sometimes with extra espresso, sometimes with a little maple syrup—and every version is a hit. If you’re looking for an easy autumn drink that’s Instagram-worthy and tastes like fall in a cup, you’re in the right place.
As a home cook and self-declared pumpkin fanatic, I can say this recipe is a keeper for busy mornings, lazy afternoons, or any time you need a pick-me-up. Families love it (my kids go wild for the decaf version), and friends always ask for the “secret” to that rich, creamy texture. Trust me, after you make your own creamy iced pumpkin spice latte, those expensive coffee shop runs won’t be nearly as tempting!
Why You’ll Love This Creamy Iced Pumpkin Spice Latte
- Quick & Easy: You can whip up this iced pumpkin spice latte in under 10 minutes—perfect for when you’re craving something special but don’t want a big production.
- Simple Ingredients: No fancy syrups or artificial flavorings. Everything is either a pantry staple or easy to grab at the grocery store.
- Perfect for Autumn: This is the drink for pumpkin patch mornings, chilly afternoons, or cozy evenings with friends. It’s basically fall in a glass.
- Crowd-Pleaser: Whether you’re making it for yourself, your kids, or a whole group of friends, it’s a hit every time. I’ve served it at brunch, book club, and even a Halloween movie night.
- Unbelievably Delicious: The creamy texture, spicy aroma, and sweet pumpkin flavor combine for a drink that’s honestly next-level. It’s like dessert and coffee had a baby (and it’s the cutest, tastiest baby).
What sets this creamy iced pumpkin spice latte apart? For starters, I blend the pumpkin puree and spices right into the milk, which makes every sip super smooth—no gritty bits floating around. I also use real pumpkin and spices, not just flavored syrup, so you get that authentic autumn flavor. And the creaminess? You control it! Add a splash of heavy cream for extra richness or go lighter with your favorite non-dairy milk.
It’s the kind of drink that makes you close your eyes after the first sip—seriously, it’s that good. If you’ve ever felt let down by watery or overly sweet coffee shop PSLs, this homemade version is the answer. It’s healthier, customizable, and way more satisfying. Plus, it’s fun to experiment with—try it with cold brew, espresso, or even decaf for an evening treat. Your autumn just got a whole lot tastier!
Ingredients Needed for Creamy Iced Pumpkin Spice Latte
This recipe uses simple, wholesome ingredients to deliver bold flavor and that dreamy, creamy texture—no fuss, no weird additives. Most of these are probably sitting in your fridge or pantry right now. And if not, they’re easy to find.
- Milk (1 cup / 240ml): Any milk works—whole, skim, almond, oat, or soy. I love using oat milk for extra creaminess (dairy-free folks, rejoice!).
- Heavy Cream (2 tbsp / 30ml): Adds that luscious, velvety texture. For a lighter version, swap with half-and-half or coconut cream.
- Strong Brewed Coffee or Espresso (1/2 cup / 120ml): Use freshly brewed coffee, cold brew, or 2 shots of espresso. The stronger, the better!
- Pumpkin Puree (2 tbsp / 30g): Not pumpkin pie filling—just pure pumpkin. I swear by Libby’s for consistency.
- Maple Syrup (1-2 tbsp / 15-30ml): Natural sweetness with a hint of caramel (you can use honey or agave too).
- Pumpkin Pie Spice (1 tsp / 2g): Blend of cinnamon, nutmeg, ginger, and cloves. Homemade or store-bought works—McCormick is my go-to.
- Vanilla Extract (1/2 tsp / 2ml): Adds depth and warmth. Don’t skip it!
- Ice Cubes: For serving—fill your glass to the brim.
- Whipped Cream (optional): For topping. You can use coconut whipped cream for a dairy-free treat.
- Pinch of Cinnamon or Extra Pumpkin Pie Spice (optional): For garnish—makes it look and smell amazing.
Ingredient Tips:
- Milk Choices: Full-fat milk gives the richest taste, but non-dairy alternatives work beautifully. Oat milk is my favorite for that “coffee shop” feel.
- Pumpkin Puree: If you’re feeling extra, roast your own pumpkin and puree it for a truly homemade touch. But canned works great, and it’s way faster.
- Sugar Swap: Maple syrup is classic, but brown sugar or coconut sugar also taste fantastic.
- Spice Level: Adjust pumpkin pie spice to taste. Add more for extra autumn punch, or dial it down if you’re not a huge spice fan.
- Coffee Strength: If you love bold coffee flavor, use espresso. Prefer something mellow? Cold brew or regular coffee is perfect.
- For a Vegan Version: Use plant-based milk and coconut cream. Skip the whipped cream or use a dairy-free version.
These ingredients are flexible, so don’t stress if you need to swap something out. The real magic is in the pumpkin, spices, and creaminess—mix and match until it’s your dream autumn drink!
Equipment Needed
- Blender or Milk Frother: For combining and frothing the milk, pumpkin, and spices. I use my trusty NutriBullet, but even a handheld immersion blender works.
- Measuring Cups & Spoons: Precision helps, especially with spices and sweeteners. (I’m guilty of eyeballing sometimes, but measuring makes a difference!)
- Espresso Machine or Coffee Maker: To brew your coffee or espresso. If you don’t have one, instant coffee works in a pinch.
- Tall Drinking Glass: For serving your iced pumpkin spice latte—clear glasses look gorgeous for photos!
- Spoon or Spatula: For mixing and scraping out every last bit of pumpkin puree.
- Ice Cube Tray: If you want to make coffee ice cubes (pro tip—no watered-down latte!).
Alternatives & Tips:
- No blender? Shake everything up in a mason jar—a little arm workout, but it really works.
- If you don’t have a milk frother, warm the milk gently and whisk vigorously (I’ve done this a hundred times—still gets creamy!).
- Budget hack: Get a handheld frother online for under $10—it seriously boosts your coffee game.
- Keep your tools clean—pumpkin can be sticky, so rinse immediately after use.
Preparation Method
- Brew Your Coffee: Start by brewing 1/2 cup (120ml) of strong coffee or pulling two shots of espresso. Let it cool for a few minutes (or use cold brew if you prefer). If you’re in a rush, coffee straight from the pot works—just add extra ice.
- Blend Pumpkin and Milk: In a blender, combine 1 cup (240ml) milk, 2 tbsp (30g) pumpkin puree, 1-2 tbsp (15-30ml) maple syrup, 1 tsp (2g) pumpkin pie spice, 1/2 tsp (2ml) vanilla extract, and 2 tbsp (30ml) heavy cream. Blend for 30 seconds until smooth and frothy. If you don’t have a blender, whisk vigorously in a bowl or shake in a jar. The mixture should look creamy and slightly orange, with no lumps.
- Prepare Your Glass: Fill a tall glass with ice cubes—about 1 cup (8-10 cubes). If you want extra flavor, use coffee ice cubes (just freeze leftover coffee in an ice tray).
- Combine: Pour the blended pumpkin milk mixture over the ice. Then slowly add the coffee or espresso. You’ll see beautiful swirls—give it a gentle stir if you want everything mixed (or leave as is for that “layered” look).
- Taste & Adjust: Take a quick sip (yes, you deserve it). If you want more sweetness, add a bit more maple syrup. For stronger spice, sprinkle on extra pumpkin pie spice. If it’s too thick, add a splash of milk. Not creamy enough? A touch more heavy cream does wonders.
- Garnish: Top with whipped cream if you’re feeling indulgent, and sprinkle a pinch of cinnamon or pumpkin pie spice. Sometimes I add a cinnamon stick—looks cute and adds flavor.
- Serve Immediately: Enjoy right away! The creamy iced pumpkin spice latte is best when fresh and cold. If you’re making ahead, keep the pumpkin milk mixture separate and pour over coffee and ice when ready.
Troubleshooting:
- Too watery? Add more cream or use less ice.
- Too thick? Thin out with extra milk.
- Not enough pumpkin flavor? Up the pumpkin puree or spice.
- Not sweet enough? Maple syrup, honey, or brown sugar fixes that.
Every time I make this, I tweak a little—sometimes I go heavy on the spice, sometimes light. The best part? You really can’t mess it up. Trust your taste buds!
Cooking Tips & Techniques
After a dozen trials (and some not-so-great batches), I’ve picked up a few tricks for the perfect creamy iced pumpkin spice latte. Here’s what I’ve learned along the way:
- Blend, Don’t Just Stir: Blending the pumpkin, milk, and spices makes the texture silky smooth—no gritty bits. If you only whisk, you might get clumps of pumpkin or spice floating around (been there, not fun).
- Use Cold Brew for Extra Smoothness: If you have time, cold brew coffee gives the latte a mellow, smooth finish. Hot brewed coffee works, but cool it down before pouring over ice, or you’ll end up with a watery drink.
- Don’t Overdo the Ice: Too much ice dilutes the flavor and creaminess. Fill your glass about two-thirds full—you’ll still get that cold snap without losing taste.
- Customize Creaminess: Heavy cream adds a velvety touch, but if you go overboard, the drink can get a bit too thick. Start with two tablespoons, and add more only if needed.
- Spice Matters: Pumpkin pie spice blends vary. Taste yours first—some are heavier on nutmeg, others on cinnamon. Adjust to your liking. If you’re making your own blend, a pinch of ground ginger adds a nice kick.
- Multitasking Hack: Brew coffee while prepping the pumpkin milk. Use that time efficiently—your latte comes together much faster.
- Consistency Is Key: Always use the same brands for pumpkin puree and milk if you want the same results each time. I learned this after switching pumpkin brands and getting a watery latte one day—lesson learned!
- Don’t Skip the Vanilla: Even a tiny bit of vanilla makes the drink taste warmer and more “coffee shop” style.
Honestly, my biggest fail was trying to make this with just milk and pumpkin without blending. It tasted fine, but the texture was all wrong. Once I started blending everything together, it was a game changer. And don’t be afraid to tweak as you go—every batch can be a little different, and that’s part of the fun!
Variations & Adaptations
One of the best things about a creamy iced pumpkin spice latte is how easy it is to adapt for different tastes, diets, and even seasons. Here are some of my favorite twists:
- Vegan/Dairy-Free: Use oat milk and coconut cream for a rich, plant-based version. Top with coconut whipped cream for extra flair.
- Low-Sugar: Skip the maple syrup or use a sugar-free sweetener like monk fruit or stevia. You can also use unsweetened almond milk for a lighter flavor.
- Extra Spicy: Add a dash more ground ginger or a pinch of cayenne for a kick. I tried this last year—surprisingly good!
- Hot Pumpkin Spice Latte: Warm the milk mixture in a saucepan, combine with hot coffee, and skip the ice. Perfect for chilly mornings.
- Cold Brew Twist: Use cold brew coffee instead of espresso for a smoother, less acidic drink.
- Nutty Version: Add a splash of hazelnut or almond extract for a nutty undertone.
- Gluten-Free: All the ingredients are naturally gluten-free, but double-check labels on pumpkin puree and spices just to be safe.
I’ve also swapped in chai spice for pumpkin pie spice, and it gives the latte a whole new flavor profile. If you’re allergic to dairy, coconut cream is a lifesaver—super creamy and works just as well. For kids or caffeine-free folks, use decaf coffee or a coffee substitute. There’s really no wrong way to make this creamy iced pumpkin spice latte your own!
Serving & Storage Suggestions
This creamy iced pumpkin spice latte is best served ice-cold, topped with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. I love using a clear glass so you can see the gorgeous orange color swirled with coffee and cream—it’s total Pinterest goals.
- Serving Temperature: Always serve over ice for maximum refreshment. If you want it hot, just skip the ice and use warm milk and coffee.
- Presentation: Garnish with whipped cream, a dash of spice, and maybe a cinnamon stick for a little drama. Add a fun straw for extra style!
- Pairings: This latte goes perfectly with pumpkin muffins, cinnamon rolls, or even a simple oatmeal cookie. For brunch, serve alongside fruit salad or a breakfast casserole.
- Storage: You can prep the pumpkin milk mixture (milk, pumpkin, spices, sweetener) ahead and keep in the fridge for up to 3 days. Just shake or blend before serving. Don’t add coffee until you’re ready to drink—it tastes freshest that way.
- Freezing: Make coffee ice cubes with leftover coffee, or freeze extra pumpkin milk in ice trays for quick lattes later. Just thaw and blend!
- Reheating: If you want a hot version, gently warm the pumpkin milk mixture in a saucepan, then add hot coffee. Don’t boil—just heat until steamy.
- Flavor Development: The pumpkin and spices meld together if you let the mixture sit for a few hours. Sometimes, I make it in the morning and enjoy it in the afternoon—the flavors are even deeper and cozier.
Honestly, I’ve stored batches in mason jars and grabbed one on my way to work. Homemade PSL to-go? Yes, please!
Nutritional Information & Benefits
This creamy iced pumpkin spice latte is not only a treat for your taste buds—it’s surprisingly wholesome, too. Here’s a rough estimate per serving (without whipped cream):
- Calories: 140-180 (depends on milk and sweetener)
- Protein: 4-6g (higher with dairy or soy milk)
- Fat: 6-10g (mostly from cream)
- Sugar: 8-12g (maple syrup or sweetener)
Health Benefits:
- Pumpkin is loaded with vitamin A, fiber, and antioxidants—great for immunity and skin.
- Cinnamon and nutmeg add warmth and may help regulate blood sugar.
- Using non-dairy milk lowers saturated fat and makes it vegan-friendly.
- Espresso or coffee gives a gentle energy boost (or use decaf if you prefer).
Allergens: Dairy (milk, cream, whipped cream). For nut allergies, check your milk and whipped cream labels. Gluten-free as written (always double-check pumpkin puree).
From a wellness perspective, I love that this drink feels indulgent but isn’t over-the-top. Swapping in lighter milk or natural sweeteners makes it easy to fit into any diet. Plus, you get all the autumn vibes in a delicious, energizing way!
Conclusion
So, why try this creamy iced pumpkin spice latte recipe? Honestly, it’s everything I want in a fall drink—rich, creamy, packed with real pumpkin and spice, and totally customizable. Whether you’re a PSL superfan or just looking to shake up your coffee routine, this is the autumn drink you’ll come back to again and again.
Make it your own—add extra spice, swap the milk, go crazy with the whipped cream, or keep it simple. That’s the beauty of homemade. My favorite part? Sharing a batch with friends and watching everyone’s faces light up after that first sip. It’s cozy, comforting, and just plain fun.
If you make this recipe, I’d love to hear your twist! Drop a comment below, share your creation on Pinterest, or tag me with your masterpiece. Let’s keep the pumpkin spice love going all season long. Cheers to a creamy, dreamy autumn!
Frequently Asked Questions
Can I make a creamy iced pumpkin spice latte without a blender?
Absolutely! Just whisk the pumpkin, milk, and spices together really well or shake them up in a mason jar. It won’t be quite as frothy, but it still tastes amazing.
What’s the best milk for a creamy iced pumpkin spice latte?
Whole milk and oat milk both make it extra creamy. Almond, soy, or coconut milk work too if you want a dairy-free version. Oat milk is my personal favorite for texture!
Can I use pumpkin pie filling instead of pumpkin puree?
Nope! Pumpkin pie filling has added sugar and spices, which can throw off the flavor. Stick with 100% pure pumpkin puree for the best results.
How do I make this latte sugar-free?
Use a sugar-free sweetener like stevia, monk fruit, or skip sweetener altogether. Adjust spices to taste if needed!
Can I prepare the pumpkin milk mixture ahead of time?
Yes! Mix the milk, pumpkin, spices, and sweetener and store in the fridge for up to 3 days. Just blend or shake before using, then add coffee and ice when you’re ready to serve.
Pin This Recipe!
Creamy Iced Pumpkin Spice Latte
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
This creamy iced pumpkin spice latte is a cozy autumn drink made with real pumpkin, warm spices, and rich coffee or espresso. It’s quick to prepare, customizable, and tastes even better than your favorite coffee shop PSL.
Ingredients
- 1 cup milk (whole, skim, almond, oat, or soy)
- 2 tablespoons heavy cream (or half-and-half/coconut cream for lighter/vegan version)
- 1/2 cup strong brewed coffee or 2 shots espresso (cooled)
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1–2 tablespoons maple syrup (or honey/agave/brown sugar/coconut sugar)
- 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- 1/2 teaspoon vanilla extract
- Ice cubes (for serving, about 1 cup)
- Whipped cream (optional, dairy or coconut for vegan)
- Pinch of cinnamon or extra pumpkin pie spice (optional, for garnish)
Instructions
- Brew 1/2 cup strong coffee or pull two shots of espresso. Let cool for a few minutes or use cold brew.
- In a blender, combine milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and heavy cream. Blend for 30 seconds until smooth and frothy. Alternatively, whisk vigorously in a bowl or shake in a jar.
- Fill a tall glass with ice cubes (about 1 cup). For extra flavor, use coffee ice cubes.
- Pour the blended pumpkin milk mixture over the ice. Slowly add the coffee or espresso. Stir gently if desired.
- Taste and adjust sweetness, spice, or creaminess as needed.
- Top with whipped cream and sprinkle with cinnamon or pumpkin pie spice. Add a cinnamon stick for garnish if desired.
- Serve immediately and enjoy fresh and cold.
Notes
For a vegan version, use plant-based milk and coconut cream. Adjust sweetness and spice to taste. Prep the pumpkin milk mixture ahead and store in the fridge for up to 3 days. Use coffee ice cubes to prevent dilution. Blending ensures a silky texture. For a hot version, warm the milk mixture and skip the ice.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass (about 16 oz)
- Calories: 160
- Sugar: 10
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 5
Keywords: pumpkin spice latte, iced latte, autumn drink, pumpkin coffee, homemade PSL, fall beverage, creamy latte, coffee recipe, easy latte, vegan pumpkin spice latte
