Good Gourd! This iced pumpkin spice latte with pumpkin syrup is fragrant and full of warm flavors. Your Starbucks PSL runs will be over once you try this drink and see how easy it is to make at home.
This latte is for those who aren’t ready to give up summer but still want to experience the fall pumpkin craze.
This recipe was initially published in October 2019 and has recently been updated.
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Instant coffee works fine for this recipe, but if you like living on the edge, add a shot of espresso for an added kick, you know you want to. If you love lattes, my matcha milk tea, tiger milk tea, tiger nut milk, or fans' favorite butterfly pea tea latte will be right up your alley.
What is a Pumpkin Spice Latte
A pumpkin spice latte is a popular seasonal coffee beverage made with espresso, steamed milk, pumpkin spice flavors, and often real pumpkin purée. It's typically topped with whipped cream and a sprinkle of pumpkin pie spice. It's perfect with Pumpkin snap cookies, matcha roll cake, or my festive coconut pecan cookies.
Why We Are Obsessed With This Iced Pumpkin Spice Latte
- Budget-friendly: This recipe uses simple pantry ingredients you may already have. If you've ever bought a PSL at Starbucks, you know how the bill can add up. Making a pumpkin spice latte at home is easier than you think. You can double the pumpkin syrup and store it for a week of enjoyment.
- Quick and Easy: Making PSL at home couldn’t be easier! The hard part is heating the pumpkin syrup and resisting the urge to drink it. The syrup is ready in less than 8 minutes; after that, you layer the drink as desired.
- Versatile: I've made different versions of this pumpkin syrup, but I love it most because of its consistency and versatility. This luscious syrup can be drizzled over cakes, pancakes, waffles, ice cream, oatmeal, smoothies, cocktails, and lots more!
📃Ingredient Description
- Cinnamon sticks: add a pleasant, warm aroma and flavor to the latte.
- Sugar: light or dark brown sugar adds depth and caramelization to the syrup.
- Pumpkin: For the best pumpkin taste and consistency, use real canned pumpkin purée, NOT pumpkin pie mix.
- Pumpkin pie spice adds warmth, sweetness, and a touch of spiciness. The flavor combines cinnamon, nutmeg, ginger, cloves, and sometimes allspice, creating a cozy and aromatic blend like a fall dessert.
- Milk: whole milk, oat milk, or half and half works fine.
- Syrup: Although this is optional, adding coffee syrup like hazelnut or French vanilla adds sweetness, giving the drink a coffee shop-style latte.
- Coffee or espresso: adds a rich, robust base that complements the milk and spiced syrup, resulting in a well-rounded flavor.
Please refer to the recipe card for the exact measurements.
💭Variations and Substitutions
I've made different versions of this syrup, but I love it primarily for its consistency and versatility. This glistening syrup can be drizzled over cakes, pancakes, waffles, ice cream, oatmeal, smoothies, cocktails, and lots more! Here are other ingredients, subs, and variations to try:
- Coffee Base: If you don't have an espresso machine, use strong-brewed coffee, cold brew, or instant espresso powder.
- Tea: Try chai tea for a spiced tea version.
- Milk: dairy-free milk like almond, oat, soy, coconut, or cashew milk.
- Creamier: Use half-and-half or a splash of heavy cream for a richer texture.
- Sweeteners: Instead of brown sugar, use maple syrup, honey, agave, coconut sugar, or stevia. Please be advised that the consistency and taste will vary.
- Other Flavors: Add a spoonful of cocoa powder or a few drops of chocolate syrup for a chocolate-flavored latte. Make a matcha version by skipping the pumpkin. Check out my matcha latte recipe to get all the deets.
- Hot latte: Skip the ice and heat the milk to make a hot latte for the fall weather.
- Frappe: Make it a frappe by blending all ingredients with ice for a cold and frothy drink.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Click the "JUMP TO RECIPE" button at the top of this page, or scroll down to find the printable recipe with all the ingredients and instructions.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
For the Syrup
Step 1:
Add the brown sugar, cinnamon sticks, pumpkin puree, salt, and pumpkin pie spice to a medium-sized saucepan. Stir to combine, then cook for a few minutes. Reduce heat to a simmer.
Step 2:
The sauce should be able to coat the back of a spoon or spatula. Remove the pot from the heat. Add the vanilla extract and stir to combine. If you don’t like the thick consistency, strain the sauce through a fine sieve and set aside to cool completely.
To serve the pumpkin spice latte
Step 3:
Add 2-3 tablespoons of pumpkin syrup to two serving glasses. Fill with ice cubes and pour the milk (about a cup for espresso or ½ cup if cold-brewed/instant coffee).
Step 4:
Layer with simple syrup and coffee or espresso. Top with whipped cream and a sprinkle of pumpkin pie spice. Stir and serve!
👩🏽🍳Maur's Tips
- When checking the sauce's consistency, monitor if it runs off the back of the spoon into the pan. If it does, it needs more cooking. The ideal consistency is when the sauce can evenly coat the back of a spoon or a spatula, forming a smooth layer.
- Sieving the syrup through a fine mesh if you don’t like its thickness.
- To store, refrigerate the pumpkin syrup in an air-tight container with a nozzle or a jar with a lid.
- You might notice separation in the syrup; this is normal. Give it a nice shake to combine the ingredients before using.
- The addition of French vanilla is optional. Some of my testers preferred the latte with simple syrup, saying it tasted just as sweet as Starbucks. As for me, I like to taste my coffee, so I had mine without. It's entirely your call!
📝Recipe FAQS
You can substitute the coffee with more milk or use a coffee alternative like chai tea or dandelion root tea for a caffeine-free option.
If stored in an airtight container, homemade pumpkin spice syrup can last about a week in the refrigerator. I wouldn't freeze it, as the taste might be altered.
You can use almond, oat, soy, or any other plant-based milk to make a dairy-free version. Be sure to check that the spices and any added flavors are also dairy-free.
Pumpkin spice blends cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It's the classic mix used in pumpkin pies.
Love Iced Drinks? Here are Some Refreshing Iced Drinks to Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Iced Pumpkin Spice Latte with pumpkin Spiced syrup
Equipment
- Sauce pan
Ingredients
- ¾ cup Water
- 3 small cinnamon sticks
- ¾ cup dark brown sugar
- ⅓ cup Pumpkin purée NOT pumpkin pie mix
- 1 tablespoon Pumpkin pie spice. (See note)
- Pinch of kosher salt
- 1 teaspoon Vanilla extract
- 1 cup milk whole milk, oat milk, or half and half is fine
- 1 cup strong coffee or 6. oz. espresso
- 1 tablespoon coffee syrup like hazelnut or French vanilla (optional)
- Heavy whipping cream to top (optional)
Instructions
Make the Pumpkin Syrup:
- Add the brown sugar, cinnamon sticks, pumpkin puree, pinch of salt, and pumpkin pie spice into a medium-sized saucepan. Add the water and stir to combine.¾ cup Water, 3 small cinnamon sticks, ¾ cup dark brown sugar, ⅓ cup Pumpkin purée, 1 tablespoon Pumpkin pie spice., Pinch of kosher salt
- Cook on medium heat for about 4 minutes, then reduce the heat to low and simmer for 4 minutes or until it’s thickened, stirring continuously to avoid burning. The sauce should have a thick consistency but still be pourable.(Please see photos in the blog post)
- Remove the pot from heat. Add the vanilla extract and stir to combine. If you don’t like the thick consistency, strain the sauce through a fine sieve and set aside to cool completely.1 teaspoon Vanilla extract
To serve the pumpkin spice latte:
- Add 3 tablespoons of pumpkin syrup (each) to two serving glasses. Fill with ice cubes and pour half a cup of milk (about a cup for espresso or ½ cup if cold-brewed/instant coffee). Layer with coffee or espresso and coffee syrup (if using). Top with whipped cream and a sprinkle of pumpkin syrup and pumpkin pie spice. Gently stir and serve!1 cup milk, 1 cup strong coffee or 6. oz. espresso, 1 tablespoon coffee syrup, Heavy whipping cream to top
Video
Notes
- Store the pumpkin cream sauce in an airtight container and refrigerate for up to a month. Be sure to give it a good shake before using it.
- You can add French vanilla to the recipe, but it's up to you. Some of my testers preferred the latte with simple syrup, saying it tasted just as sweet as Starbucks. As for me, I like to taste my coffee, so I had mine without. It's entirely your call!
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice. This will yield 2 tablespoons of pumpkin pie spice. Store in a spice jar and use within 6 months.
Razena says
After my disappointment at the taste of a popular pumpkin spiced coffee a few years ago I never had one again. I must confess that this looks mouthwatering and I can't wait to make it.
Maureen Celestine says
Thanks, Razena. Sorry to hear that, I hope this one meets your expectations.
Cityrocka Perry says
I 'm already a fan of pumpkin---obsessed with Dunkin Donuts pumpkin muffins. Can't wait to try your yummy recipes out 🙂 Thank you
Maureen Celestine says
It's my pleasure, beautiful. I had the Dunkin donut pumpkin muffins last week, and it was good. I hope you enjoy it!
Nate says
Every time this year I go to my local coffee shop to get some pumpkin spice coffee. It's usually warm but never tried the cold version. I might be able to save some money here by doing my own!
Maureen Celestine says
You would be surprised how much you'll be saving having a homemade coffee. Coffee shops aren't cheap, and it gets heavily addictive.
Rachel says
I've never made cold brew at home but I really really need to try this recipe!! Save myself money in the process. LOL
Maureen Celestine says
Yes. Rachel, go for it, save that Money $$$ 🙂
Alexis says
This drink looks absolutely amazing. This would be a very nice treat after a long week of work on a Saturday morning.
Maureen Celestine says
Thanks, Alexis. You are so right!
Kuntala Bhattacharya says
Very yummy and delicious recipe. I love cold coffee a lot. Will try out the recipe at home. Cool and refreshing.
Maureen Celestine says
Thank you! Enjoy every sip.
From Jess to You Services says
This looks delicious ... though I doubt I'd ever be this creative to make it.
Maureen Celestine says
Thanks! Of course, you can, Jess. Very easy to whip up.
Christopher Mitchell says
Well you certainly timed this post very well, this is exactly what I'm looking for these days! Beautiful job with the photography, by the way!
MUDPIEFRIDAYS says
This is really looks so delicious! The looks make my taste bud have a goosebumps! LOL! This would be a nice treat for weekends. I definitely made this one. Thanks for the recipe. I wish I can got it right.
Maureen Celestine says
🙂 Glad to hear that, Thank you!
Alyssa Dawson says
You had me at pumpkin!!!
Twinspirational says
This pumpkin cream syrup sounds so great..! I can imagine it already drizzled in a cold brew coffee..! I bet it tastes great with everything..!
Maartje van Sandwijk says
I love pumpkin spiced coffees so much! But I think I might have overdone it a little bit this year....
tweenselmom says
I wonder if I can buy pumpkin spice powder in our local grocery, I hope so.
K says
You can! It is actually even at the dollar store! Pumpkin pie spice!
Jay Mih says
This looks so delicious. Will have to try to make this for my Halloween party!
Maureen Celestine says
yay! sounds good to me...
Samar says
Pumpkin inspired spices sounds great. I am gonna try this as soon as possible.
Laura says
This looks absolutely fantastic and perfect for this time of the year. I can't wait to try this recipe x
Laura
Mommy Rockin In Style says
Looking at them makes me drool! I love to try them!
Maureen Celestine says
thank you! I hope you enjoy 🙂
Nicz E says
Pumpkin cream syrup sounds very delicious..! I bet it tastes great with the cold brew coffee.. And looks so easy to make..!
Maureen Celestine says
it does, thank you.
Eve Morgan says
This is a fantastic post! I'd never have thought to turn Pumpkin spice into a cold brew but it sounds really good.
Maureen Celestine says
thank you, Eve