This creamy, thick, fall-flavored coffee drink is the best pick-me-up for all of your fall activities! Whether you’re running kids to and from school and activities or about to head out to shop for Thanksgiving dinner, make this quick Pumpkin Spiced Iced Latte beforehand to give you the boost of energy you need with a festive flavor!
When you crave that pumpkin spice flavor, but you’re still feeling the heat of summer, reach for this dreamy Pumpkin Spiced Iced Latte!
Made with real pumpkin, ready in less than 5 minutes, and easily portable in your favorite travel mug, you can enjoy this delicious fall-inspired sip any time of year!
Ingredients you need
Ingredient notes and substitutions
Pumpkin ~ Be sure to use pure pumpkin purée, not pumpkin pie filling. Canned is fine, but you can also make your own homemade pumpkin purée from a pie pumpkin.
Coffee ~ You’ll want to use strong brewed coffee. You can also use espresso, if you prefer, like they do at Starbucks and other coffee shops. Decaf coffee can be used.
Allow the coffee to cool before adding to the recipe.
Milk ~ Your favorite, unsweetened dairy-free variety will work, like almond milk, soy milk, oat milk, or coconut milk.
Sweetener ~ Super fine cane sugar or pure maple syrup will work. You can even use coconut sugar for some caramel undertones. Adjust sweetness to your taste.
Spices ~ Cinnamon, nutmeg, and cloves bring all the fall vibes. You can substitute pumpkin pie spice.
You can also add a pinch of salt, if you like, to enhance the flavors, or a splash of vanilla extract.
Toppings ~ Toppings are optional, but a dollop of dairy-free whipped cream and a sprinkle of cinnamon or nutmeg take this iced latte over the top!
How to make the recipe
Blend: Add all the ingredients, except ice, to a high-speed blender and blend until smooth.
Pour: Pour the blended coffee drink into a tall glass over ice.
Garnish: A dollop of non-dairy whipped topping and a sprinkle of freshly grated cinnamon or nutmeg takes this iced PSL over the top!
Storage and freezing
Fridge: This iced pumpkin latte recipe is best consumed right away. However, it will keep in an air-tight container, like a mason jar, in the fridge for up to 2 days. Separation is natural. Shake well or re-blend before serving.
Freezer: You could also pour the latte into ice cube trays to store in the freezer. Once frozen, transfer the cubes to a freezer-safe zip-top bag or air-tight container. Freeze for up to 3 months.
When ready to drink, blend the ice cubes in a high-speed blender.
Note: You may need to add additional coffee or milk to thin out the consistency.
Pro tips and tricks
~ Use a strong brewed coffee so the coffee flavor doesn’t get lost. Or use espresso.
~ Use pure pumpkin purée, not pumpkin pie filling.
~ Adjust the sweetness to your liking. Start with a few tablespoons of sweetener. Add more, as needed.
~ Garnish with non-dairy whipped topping and a sprinkle of cinnamon or nutmeg for extra decadence!
A pumpkin spice latte (or PSL as they are sometimes called) is a fall-flavored coffee drink made with steamed milk, espresso, and sweetener. It is typically served with a whipped cream topping and a dash of pumpkin pie spice.
Typically, yes, these flavored lattes are sweet. However, in this homemade version, you control the amount of sweetener, so you can make it as sweet (or not!) as you like.
Yes! Instead of pouring it over ice after blending, transfer the latte to a saucepan and gently warm over low heat, while whisking occasionally, until hot.
Yes, you can use a pumpkin pie spice blend (store-bought or homemade) instead of the individual spices.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Pumpkin Spiced Iced Latte
- non-dairy whipped topping
- sprinkle of cinnamon or pumpkin pie spice
- Add the milk, coffee, pumpkin purée, maple syrup, and spices to a high-speed blender.
- Blend until smooth.
- Add 1 cup of ice to a glass and pour half of the latte over the ice. Repeat for a second serving.
- Top with non-dairy whipped topping and a sprinkle of cinnamon or nutmeg, if desired.
Nutrition facts calculated with 3 tablespoons pure maple syrup and no toppings.