It’s fall, y’all! Time to whip up an Iced Pumpkin Spice Latte recipe! Simple to make with pantry staples like fresh pumpkin puree and your favorite pumpkin pie spices, this PSL recipe comes together in about 5 minutes. Enjoy with French Press Cold Brew Coffee, espresso, strong brewed coffee or instant coffee, you can make this pumpkin spice iced latte dairy full or dairy free!
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Just made this now! I am replaced a few ingredients- maple extract, stevia and fresh ginger. This is absolutely DELICIOUS!!” ~ Pam
It’s Time for Pumpkin Spice Iced Lattes!
Made with pantry staples, this refreshing sipper is inspired by the original Starbucks Iced Pumpkin Spice Latte (PSL). But, full disclosure, I’ve never tried their version. I followed my taste buds to whip this easy homemade concoction up instead!
I mean with homemade, we’re talking fresh pumpkin puree, maple syrup and spices to taste, not to mention it’s just cheaper to make at home.
This Recipe Is
- Economical – less expensive than the corner coffee shop (and less waste) to make at home
- Versatile – make it with your favorite milk and coffee plus adjust sweetness and spices to taste
- Naturally Sweetened – maple syrup brings fall flavors together
Brew your favorite coffee and chill it or make Cold Brew Coffee. Keep in mind, the stronger the coffee, the more coffee forward your PSL will be.
At a Glance: How to Make Iced Pumpkin Spice Latte
- First, in a blender add pumpkin puree, pumpkin pie spice, maple syrup, milk, coffee and vanilla extract.
- Next, blend all the ingredients together.
- Last, pour the mixture over ice, taste for sweet adjustment, stir and enjoy!
Enjoy with a dollop of whipped cream or coconut whipped cream and a sprinkle of pie spice over the top. I find this PSL to be just as enjoyable without the whip, however.
Tools to Make Strong Coffee
**You’ll need about one cup of chilled/cold strong coffee per serving of Iced Pumpkin Spice Latte. Here are some ways to make strong coffee:
- Favorite Method > Make a batch of Cold Brew Coffee using a French Press or paper filter system. Use my easy method with kitchen supplies you may already have on hand.
- Second Favorite > Make the coffee with an Espresso Machine and then chill the espresso.
- Brew a strong pot of coffee with a Drip Coffee Maker.
- Use a Moka Pot espresso coffee maker.
- Whip up a batch of instant coffee. Nescafe is my husband’s favorite!
What I love about using cold brew in this recipe is that it produces a rich, strong coffee concentrate. I let it brew overnight, then when I’m ready for a PSL, it’s already at either room temperature or chilled. Cold Brew or espresso will create a PSL with bold coffee flavor.
Traci’s Tips
- Separation: As the pumpkin spice latte sets, it tends to separate a bit. Stir, shake or reblend just before pouring over ice. Share with a straw so it can be easily remixed.
- Double or Triple? This recipe easily doubles and triples. One for you and more to share!
- Leftovers: If storing leftovers in the fridge, enjoy within three days for freshest flavor.
5-Minute Iced Pumpkin Spice Latte Recipe
Ingredients
- 2 tablespoons Pumpkin Puree* not pumpkin pie
- 1/2 cup (112 grams) Milk dairy free or full, I use homemade unsweetened cashew milk
- 1 cup (236 grams) Strong Coffee chilled or Cold Brew Coffee (**see blog post for recommendations)
- 1 tablespoon Maple Syrup or to taste
- 1 teaspoon Vanilla Extract
- 3/4 teaspoon Pumpkin Pie Spice prepared or, see recipe note for DIY
- Whipped Cream or Whipped Coconut Cream for Topping optional
Instructions
- In the pitcher of a blender, I use Vitamix, add the pumpkin puree, milk, chilled coffee, maple syrup, vanilla and pumpkin pie spice.
- Blend until blended well and frothy, about 30 seconds. Taste for sweet adjustment. Blend again if needed.
- Pour into an ice packed glass and top with whipped cream if using. Sprinkle a bit of pumpkin pie spice over the whipped cream if desired. Share with a straw for sipping and stirring.
To Store:
- Store PSL in a lidded container in the fridge for up to three days. As the pumpkin spice latte sets, it tends to separate a bit. Stir, shake or reblend just before pouring over ice. Share with a straw so it can be easily remixed.
I love the idea of a homemade iced coffee drink, not just to save money but to save my body from having to process all the junk from corporate coffee shops. I’ll admit, I like my drinks very coffee forward and am not an avid PSL person but had some leftover pumpkin so I thought I’d try. As written, this was very meh for me since the coffee was hard to find note wise. I did add some espresso powder which helped but next time, instead of using 1 cup strong coffee I think I’ll go for two shots of espresso and still add the half cup milk but the spices may need to be dialed down some as a result. I didn’t have any gritty issues that others noted. Thank you for sharing the recipe! It’s officially fall ya’ll!
Hi Heather! Thanks for your note and giving the PSL a go. So glad you’re enjoying it! I wrote about ways to achieve strong coffee in the blog post, since there are quite a few and individual coffee brewing equipment varies. My favorite is cold brew, second is espresso (I hope you like it!). I added a note on the recipe card just in case!
I have been craving a pumpkin coffee every morning since the end of July 🤣 I made this one this morning and it was delicious! However, it seemed like there was chunks of the pumpkin throughout the drink, almost making it a bit gritty. Not sure what I did wrong. I am going to try it again in the morning and blend it a bit more, hopefully that helps. Also, can I make the batch without the coffee a head of time so that I can have a quick prep in the morning? Thanks in advance 🙂
Hi Andrea! Interesting about the gritty texture. Blending longer should help. Are you using a high speed blender? I’ve not made this in advance, but I think it could work. If you experiment, keep us posted!
Just made this now! I am replaced a few ingredients- maple extract, stevia and fresh ginger. This is absolutely DELICIOUS!! As always, thank you Traci
This is delicious and so easy. I used 2 Tbs of pumpkin puree and 1 full tsp of pumpkin pie spice. I also just used an immersion blender for easier prep and then poured over ice. Ive made it twice now and I love it.
Ohhh that full 1 tsp of PPS – I’m in! Thank you for your tip on the immersion blender, Jeanett – so smart!
This is good! Perfect quick fall treat for mornings! I ask love how it doesn’t require any fancy espresso equipment. However, I did have to continuously shake or mix it so I wouldn’t get a mouth full of spices! 😂
Full disclosure: I haven’t tried this and can’t comment without rating but it looks delicious. Can I adapt this to serving hot? First frost warning tonight in wester North Carolina. :)
Hehe! Thank youu Charlotte! I wouldn’t hesitate. Gently whisk the milk mixture over medium to low heat, then pour into your hot coffee. It won’t be like adding creamer, but it’ll be cozy 😉