Iced Pumpkin Spice Latte (Starbucks Copycat)

This iced pumpkin spiced latte tastes like the coffee shop drink, costs less than 2 dollars per cup, and takes 5 minutes. Make it with espresso or strong coffee, any milk, and plenty of ice. See the “Make it lighter,” “Dairy-free,” and “No-espresso” options below. I love this Iced PSL because it is my drink of choice to kick off fall, and I’m sure it will be yours as well.

Don’t forget to check out my full recipe video at the bottom of this page. I really enjoyed creating it.

Why You’ll Love This Iced PSL

As time goes on, I love and look forward to the PSL season, and I’m sure you do too! This iced pumpkin spice latte flavor is pure fall flavor in a glass in the best way. You get bold espresso up front, then a silky wave of real pumpkin puree blended with cinnamon, nutmeg, ginger, and a hint of allspice. Maple syrup brings gentle caramel notes, our Lone Goose Vanilla Syrup adds a warm bakery sweetness, and the milk makes everything creamy and smooth, never chalky or watery.

It rally tastes like a pumpkin pie met your favorite coffee shop latte and they became best friends. Sweetness is balanced by the coffee, and you can nudge it lighter or richer in seconds. If you love warm spices, a touch of vanilla, and a drink that actually tastes like pumpkin, this iced pumpkin spice latte will make you smile every sip.

Ingredients

• 3 tbsp Pumpkin Puree
• ½ tsp Pumpkin Spice (see homemade blend option below)
• 1 tbsp Maple Syrup
• 1 tbsp Lone Goose Vanilla Syrup
• 1 ½ cups of Milk (your preference)*
• 2 shots Espresso
• 1 ½ cups Ice
• Optional Topping: Whipped Cream and a Pinch of Pumpkin Pie Spice

*Skim and 2% are common, but oat and almond milk work great.

Homemade Pumpkin Spice Blend

This makes extra since you only need ½ tsp for the recipe

• 1 tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Ground Ginger
• ⅛ tsp All Spice

Instructions

1. Brew a double shot of espresso (or ½ cup very strong coffee). Add it to fridge to let chill.
2. Add pumpkin puree, pumpkin pie spice, maple syrup, and vanilla syrup to blender.
3. Add milk to blender. Grab espresso out of fridge and add to blender
4. Secure lid and blend for approximately 30 seconds.
5. Add ice to serving glass. Pour in pumpkin mixture from blender after any foam settles.
6. Add whipped cream and a dash of pumpkin pie spice as an optional topping. Enjoy!

Sweetness Guide: The base 1 tbsp maple plus 1 tbsp vanilla syrup lands at a balanced sweetness. For a sweeter profile, add 1 to 2 teaspoons more vanilla syrup. A typical grande store drink tastes closer to the extra sweet side, so all of you readers that love sweets (I know you’re out there) can bump vanilla syrup slightly.

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Make It Your Way

• Dairy-free: Oat milk gives the creamiest body, almond milk is light and lower calorie, soy is neutral and stable.
• Lighter Calories: Skip whipped cream and reduce vanilla syrup to 2 teaspoons. You can also cut maple to 2 teaspoons and add 1 teaspoon additional vanilla syrup to keep flavor while lowering total sugar.
• No Espresso: Add ½ cup very strong coffee or ⅓ cup cold brew concentrate.
• Extra Pumpkin Spice: Increase pumpkin spice to ¾ tsp, or sprinkle an extra pinch on top right before serving.
• Pump Equivalents (handy at home): One coffee shop style pump is roughly 2 teaspoons. The base above uses 1 tbsp maple plus 1 tbsp vanilla (about 6 teaspoons total), which tastes similar to about 3 pumps. For a very sweet profile, add 1 to 2 teaspoons vanilla syrup to simulate closer to 4 pumps.

What Makes this a Convincing Starbucks Copycat

• Real pumpkin. warm spice, and creamy texture. Blending puree directly into milk creates body similar to a pumpkin sauce, which is what gives the iced latte its signature mouthfeel.
• The ratio is on point. A 16 oz iced latte with 2 shots espresso, milk to fill, and a measured sweet spice base mirrors the structure people expect, so the result tastes familiar.

Pro Tips

• Blend briefly, not forever: Keep blending 30 seconds or under, or it will be too foamy.
• No blender available: Vigorously shake the pumpkin base in a jar for 30 to 45 seconds, or whisk well, then pour over ice.
• Chill the espresso for ultra clean layers: That’s why it is the first step.
• Prevent separation: Give the drink a quick swirl after the first few sips. If storing the base, shake before using.

FAQs

What are the calories and caffeine?

Caffeine follows 2 shots of espresso, usually around 150 mg depending on beans and extraction. Calories vary with milk and sweetener amounts. See the estimates in the “Nutrition” section below to compare variants.

Can I make a vegan version?

Yes, just use one of the plant-based milk options listed in the ingredients (i.e. oat, almond, or soy)

Can I batch the pumpkin base?

Yes, blend pumpkin puree, pumpkin spice, maple syrup, vanilla syrup, and milk. Refrigerate up to 3 days in a sealed jar. Shake before pouring

Can I make it without coffee?

Of course, just skip the espresso/coffee and add a bit more milk for a pumpkin spice creme over ice.

Nutrition Estimate per Drink (approximate)

• Whole Milk, base recipe: 230 to 280 calories
• Skim Milk, base recipe: 210 to 250 calories
• Oat Milk, base recipe: 240 to 300 calories
• Almond Milk, base recipe: 160 to 200 calories
• Lower sugar version (reduce vanilla to 2 tsp, maple to 2 tsp): subtract 50 calories

Cost per Drink (approximate)

These costs are approximate and calculated by taking the cost of the amount of the product used. These are in USD.

• Espresso: .40 to .80
• Milk: .40
• Pumpkin puree, spice, maple, vanilla syrup: .40 to .80

Estimated total: $1.20 to $2.00 per 16 oz drink

Serve it with

My favorite recipe to pair this iced pumpkin spiced latte with is my Pumpkin Spice Muffins

• Apple Muffins or Banana Chocolate Chip Muffins
• Espresso Chocolate Chip Cookies

Troubleshooting

• Gritty mouthfeel: Blend a few seconds longer. If needed, pour the pumpkin base through a fine mesh strainer before adding ice.
• Too sweet: Drop vanilla syrup to 2 teaspoons, then adjust in 1 teaspoon steps.
• Not bold enough: Use a darker roast