Iced Pumpkin Spice Latte



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Perfectly balanced Homemade Iced Pumpkin Spice Lattes are easy to make and even better than store-bought. Making your own Pumpkin Spice Syrup ensures you’ve got a week’s worth of Iced Pumpkin Spice Lattes in your future. Here’s how you can make it in your own kitchen, using ingredients that you can name and feel good about and it’s ready in less than 10 minutes!

Iced Pumpkin Spice Latte in glass with shaker and pumpkin syrup.


I love making coffee shop drinks at home, everything from sipping on a Matcha Latte, to cooling down with a Matcha Iced Latte, to enjoying the bliss of a Mint Vanilla Iced Coffee.

As soon as the fall leaves start to color, I feel an immediate craving for all things pumpkin spice. I am now making my own Pumpkin Spice Syrup, so that I can have Iced Pumpkin Spice Lattes at home. It’s so easy to make a batch of homemade pumpkin spice syrup, using pantry ingredients that I almost always have on hand.

Straight on photo of syrup being strained into measuring cup


Too much and it tastes medicinal and just tacky. Too little and you’re like THIS IS BLAND. One of the first recipe tests was a little too bold, so I reduced the amount of pumpkin spice to create a well-balanced syrup. The pumpkin pie spice accentuates the pumpkin flavor and delivers that cozy fall flavor.


Ingredients in bowls for Iced Pumpkin Spice Latte

Pantry staples are what you’ll need to make the best Iced Pumpkin Spice Lattes at home. You’ll be able to customize it to use your favorite milk and a variety of coffee options. Here are the ingredients you’ll need

  • To make the syrup: brown sugar, granulated sugar, pumpkin spice blend (or cinnamon, nutmeg, ginger, and cloves/allspice), a can of pumpkin puree, kosher salt, and vanilla extract. This is where you infuse your latte with those big pumpkin notes and pumpkin spice flavors.
  • A Shot of Espresso: if you don’t have an espresso machine, don’t worry. You can always use strongly brewed coffee or even cold brew!
  • Milk of your Choice: I like to choose a milk that froths well since you create a luxurious foam when you shake your latte. My favorite is either a full fat whole milk or oat milk. However, you can choose anything you prefer.
  • Extras: if you’re looking for an extra treat, whipped cream and some cinnamon on top take this to the next level.

See the recipe card for full information on ingredients and quantities.

Espresso maker with espresso being brewed


By first making a Pumpkin Spice Syrup, you set yourself up for a week’s worth of Iced Pumpkin Spice Lattes in a flash:

  1. To make the syrup: In a saucepan simmer together brown sugar, granulated sugar, water, pumpkin spice, pumpkin purée, and salt for 15 minutes. Then let that mixture cool in the pan for another 15 minutes before straining and stirring in vanilla extract. 
  2. To make an Iced Pumpkin Spice Latte: Start by letting your shot of espresso cool to room temperature. 
  3. Next, fill your glass with ice and set it aside for later. 
  4. To a cocktail shaker filled with ice, add the cooled shot of espresso, Pumpkin Spice Syrup, and your milk of choice and shake until very cold. 
  5. Pour it all into your glass and make sure to get that gorgeous foam!
Photo of all the components: pumpkin syrup, milk and espresso


  • Making the syrup ahead of time makes it easy to have Pumpkin Spice Lattes all week. Store your syrup in an airtight container for up to a week in the refrigerator.
  • Using a cocktail shaker makes quick work of chilling your beverage as well as creating a beautiful foam on top and is pretty easy to clean up after. However, if you don’t have a cocktail shaker, don’t worry, you can use your blender or even a handheld frothing wand.  
  • You can use the same syrup to make a hot latte. I find that I only need 2 tablespoons of syrup for a hot latte, but you’re welcome to add all 3 if you want!
  • Be sure to shake your bottle or jar of syrup before each use. 
Shaker with ice, syrup and milk in it

Recipe FAQs

How can I make a skinny version of this pumpkin latte?

Easy, use nonfat milk and hold the whipped cream, and this will knock down the calories and fat considerably.

Two Iced Pumpkin Spice Lattes next to each other with flowers in the background

If you make this pumpkin spice latte, tag me on Instagram!

And if you’re looking for more pumpkin recipes, here are a collection of my favorites:

If you tried this Iced Pumpkin Spice Latte Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 2 votes

Iced Pumpkin Spice Latte

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10 iced lattes
Perfectly balanced Homemade Iced Pumpkin Spice Lattes are easy to make and even better than store-bought. Making your own Pumpkin Spice Syrup ensures you’ve got a week’s worth of Iced Pumpkin Spice Lattes in your future. Here’s how you can make it in your own kitchen, using ingredients that you can name and feel good about.


  • Cocktail Shaker



  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 2/3 cups water
  • 1 1/2 tablespoons ground pumpkin spice blend
  • 1/3 cup canned pumpkin purée
  • Pinch of kosher salt
  • 1 tablespoon vanilla extract


  • 1 cup milk, (use your desired milk: oat, whole, almond, etc.)
  • 1 shot espresso or strongly brewed coffee or cold brew, (about 3 tablespoons of espresso)
  • 3 tablespoons Pumpkin Spice Syrup, see above
  • Ice



  • Combine brown sugar, granulated sugar, water, pumpkin spice, pumpkin purée, and salt in a saucepan and bring to a simmer over medium heat.
  • Reduce to medium-low and simmer for 15 minutes. Let cool in the pan for another 15 minutes before straining through a fine mesh sieve. Stir in vanilla extract.
  • Transfer to an airtight container and store in the refrigerator for up to a week. Makes enough for 10 lattes.


  • Pull a shot of espresso or brew your coffee and let it sit out for a few minutes until it reaches room temperature. You could also put it in the fridge or freezer to speed up the cooling process.
  • Fill a glass with ice and set it aside.
  • In a cocktail shaker, filled halfway with ice, add the milk, 3 tablespoons of Pumpkin Spice Syrup, and the cooled shot of espresso (or coffee or cold brew). Cover with the lid and shake until very cold.
  • Pour into your glass, making sure to pour all of the mixture, including the glorious foam, and enjoy!


Tips and Tricks: 
  • For the pumpkin pie spice: if you don’t have any pre-mixed pumpkin pie spice, feel free to add 3 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon of ground cloves or allspice.
  • If you don’t have a cocktail shaker, simply combine the milk, syrup, and espresso in a blender jar and blend until well combined with a frothy foam on top.
  • To make a hot pumpkin spice latte, pull a shot of espresso and whisk in 2 to 3 tablespoons of Pumpkin Spice Syrup. Froth or steam your milk of choice and pour it into the espresso mixture.
  • If you want to garnish: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon.


Calories: 146kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 1313IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Drinks
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. naturally like your web-site but you have to check the spelling on several of your posts. Many of them are rife with spelling issues and I find it very troublesome to tell the truth nevertheless I’ll certainly come back again.

  2. Nice job. All cooked is best. I will also make some special delicious food. I wanna eat too. I will try and homemade recipes.

  3. What a lovely post! I am definitely going to try this! And I think you meant to spell dissolved instead of desolved. 😉

  4. Wow. Looks good. I think I am going to try this tomorrow. It’s not falll yet but I am dying for some pumpkin spice latte. I just bought the decaf starbucks instant coffee that I’ve been using for my iced lattes. It is strong! I am wonder how good it would taste if you used brown sugar instead of white sugar? Just a thought. 🙂

    1. You could totally do that. It’d just add a touch of molasses flavor with brown sugar. I can’t imagine it tasting awful. 😉

  5. I just made this, and wow is it ever pumpkiny! I might scale it down to 2 or 3 tablespoons of pumpkin…otherwise, it was really good! Very thick and rich and creamy. Tastes like Fall in a cup 🙂

  6. Tried it this morning and all I can say is….awesomeness!! 🙂 although I have to admit I still like Starbucks better…just seems like a little luxury…something to indulge in just for me

  7. Sounds wonderful. I think I will try the instant coffee in the iced pumpkin latte. I’m wondering if I could use Splenda instead of sugar? I just got a new ice crusher and I think this will be a wonderful use for it.