Homemade Pumpkin Spice Latte

You’d have to be living under a gourd not to know that the pumpkin spiced latte craze is no longer a craze, but really now just a popular beverage in the country, like Diet Coke, or beer.  Or water.  Yes, it’s still for most a seasonal treat, appearing in August-ish in Starbucks everywhere, as well as your local coffee joint or even some restaurants.  It’s just a thing; and there’s no fighting it.

Iced Pumpkin Spice Latte

But let’s say you wanted to make your own iced pumpkin latte from scratch, and not spend the $5 at Dunkin’ Donuts or Starbucks.  If you have a blender, you’re in business.

How to Make Pumpkin Spice Latte

First there is coffee.  You’re going to want to use a strong brewed coffee or espresso, as the milk and the ice will dilute it when it is blended.  Make sure the coffee is well chilled before blending it up.

Iced Pumpkin Spice Latte

Then there is pumpkin, of course.  Use canned pumpkin, unless for some reason you have access to fresh pumpkin puree.  Make sure the canned pumpkin you choose is plain pumpkin with no other ingredients listed on the can.  Pumpkin pie filling will have other spices added in.  If for some reason that’s what you have, skip the other spices and just use that.  Taste, and see if you want to add a bit more cinnamon, and you will probably also want to skip the sweetener, as the pumpkin pie filling will have sugar added to it.

Iced Pumpkin Spice Latte: Frothy and creamy and sweet and the quintessential drink of early fall (see ya later, Starbucks)!

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Iced Pumpkin Spice Latte

Other than that a bit of vanilla for roundness, milk for creaminess, and ice to thicken the drink.  And to make it perfect, a dollop of whipped cream and a sprinkle of cinnamon on top.  Grab a (reusable) straw, and you have yourself a true fall treat.

Iced Pumpkin Spice Latte

Other Fall Drink Recipes:

Iced Pumpkin Spice Latte

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Iced Pumpkin Spice Latte

Frothy and creamy and sweet and the quintessential drink of early fall (see ya later, Starbucks)!
Yield: 2 People
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Diet: Gluten Free, Vegetarian



  • 1 cup chilled strong coffee or espresso
  • cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup milk , preferably whole
  • 2 tablespoons maple syrup or agave
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon sugar or ½ teaspoon ground cinnamon plus 1 teaspoon sugar
  • Pinch ground cloves
  • Pinch ground nutmeg (optional)
  • 2 cups ice

To Serve:


  • Place the coffee or espresso, pumpkin puree, milk, maple syrup or agave, vanilla, cinnamon sugar, cloves and nutmeg (if using) in a blender. Puree until smooth.
  • Pour into two glasses. Top each glass with a generous scoop of whipped cream, and sprinkle some cinnamon on top. Serve immediately.

Nutrition Information

Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 350mg | Fiber: 1g | Sugar: 23g | Vitamin A: 6553IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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