This creamy and cold iced pumpkin spice latte is flavored with a homemade pumpkin spice syrup for the best pumpkin flavor and topped with sweet whipped cream for the perfect, cozy fall treat. This Starbucks Copycat recipe can easily be made dairy free and vegan too!
Why you’ll love this homemade pumpkin spice latte recipe
- Customizable: adjust the amount of sweetness, milk, and ice to your liking for the perfect at-home drink.
- Easy and Fast: this iced pumpkin spice latte recipe comes together in under 10 minutes.
- Cozy and Creamy: use your favorite milk and top it off with some coconut whipped cream for a cozy, spiced cold weather drink (or a drink that can be enjoyed any time of year).
- No Store-Bought Syrups Necessary: this recipe doesn’t require any pre-made flavored syrups.
What is a Pumpkin Spice Latte?
A Pumpkin Spice Latte, or PSL for short, is a delicious drink served at Starbucks Coffee and other coffee shops typically during the fall season. It’s a variation on a normal iced coffee or latte.
Typically, Starbucks’ PSLs are made with whole milk and a pumpkin spice syrup that has dairy in it.
While the coffee shop version isn’t usually vegan even if using plant milk, this homemade recipe is completely dairy-free and vegan-friendly thanks to the DIY pumpkin syrup.
If you love pumpkin spice lattes, then you’ll also love this Starbucks Copycat Apple Crisp Oatmilk Macchiato!
Today we’re using simple ingredients to make this Starbucks copycat recipe. We’re making a homemade pumpkin spice syrup that’s a variation of my brown sugar syrup recipe.
For the DIY Pumpkin Spice Syrup:
- Real Pumpkin Puree, not pumpkin pie filling
- Light Brown Sugar
- Pumpkin Pie Spice
- Pure Vanilla Extract
To Make the Iced Latte:
- Freshly Brewed Espresso
- Milk of Choice, I prefer non-dairy milk like plain Oat Milk, Soy Milk or Unsweetened Almond Milk to make a dairy free pumpkin spice latte
- Oat Milk Ice Cubes, I highly recommend using milk ice cubes, so your PSL doesn’t get watery!
- Coconut Whipped Cream, or whipped cream of choice for topping
▻To make a Sugar Free Pumpkin Spice Latte
While I haven’t tried this substitution in this particular recipe, I recommend subbing the brown sugar in the syrup for Swerve’s Brown Sugar.
I’ve used Swerve’s products in other recipes, and it performs very similarly to real brown sugar.
▻Can I use strong brewed coffee instead of espresso?
Yes, you can use bold coffee, however, please note that the latte won’t taste as similar to Starbucks’ version.
- If using bold coffee, I recommend stirring in 1 tsp of instant espresso per serving to help it have a stronger flavor.
- I also recommend using coffee ice cubes in the latte to help enhance the coffee flavor.
▻Can I use maple syrup instead of brown sugar?
You could try using maple syrup instead of brown sugar in the syrup, however, I haven’t tried this exact substitution.
▻What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, no worries! You can easily substitute ground cinnamon, nutmeg, ginger and clove for the same cozy fall flavors.
- To make your own pumpkin pie spice blend, mix together 1 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, 1/8 tsp ground ginger and 1/8 tsp of ground clove.
*Video tutorial is above the recipe card below!*
To Make the DIY Pumpkin Syrup
STEP 1: In a small saucepan, whisk together the brown sugar, pure pumpkin puree, pumpkin pie spice, and water.
STEP 2: Simmer on low for 2-3 minutes. The syrup should begin to thicken. Remove from the heat and add the vanilla extract. Optional- strain through a fine mesh strainer.
Visit this post for more info on this pumpkin syrup!
To Make the Cold Iced Latte
STEP 3: Add the shots or shot of espresso and 1-2 tablespoons of the pumpkin spice syrup in a glass or mug. Whisk the mixture to combine.
TIP: For extra creaminess, use oat milk ice cubes. To make them, add oat milk to the ice cube tray and freeze for at least 3-4 hours.
STEP 4: Add a handful of oat milk ice cubes, and pour the amount of milk you prefer into the glass.
STEP 5: Top with whipped cream and dust with more pumpkin pie spice.
How to Store the Pumpkin Spice Syrup
Transfer the syrup to an airtight jar or container. For the best results, make sure the container has been sterilized or cleaned very well prior to filling it.
Let the syrup cool completely at room temperature, then store it in the fridge for 1-2 weeks. If the syrup is placed in the fridge prior to cooling completely, it may crystallize.
- Add as much or as little pumpkin spice syrup as you’d like: adjust the amount of sweetness by adding more or less syrup to taste.
- Use freshly brewed blonde espresso: for a flavor similar to Starbucks, use espresso vs. bold coffee.
- Pick an extra creamy dairy free milk: not all types of milk are created equal. Some dairy free milks have a reduced fat content, but for a creamy texture pick a plant milk that says extra creamy on the carton.
- Use Oat Milk or Coffee Ice Cubes: to keep the latte from being watery.
Yes, you can try making the bold coffee with a french press.
Yes, you can use homemade pumpkin puree in this recipe. Please note, that the pumpkin flavor is very dependent on the pumpkin puree you use. Not all pumpkins have the same flavor. I used Libby’s Canned Pumpkin which I find has the best pumpkin flavor.
I recommend using a double shot of espresso per serving, however, you can use as much or little espresso as you’d like.
More Cozy Pumpkin Recipes:
- Pumpkin Brown Sugar Shaken Espresso
- Snickerdoodle Pumpkin Bread
- Chewy Pumpkin Sugar Cookies
- Pumpkin Spice French Toast
- Classic Pumpkin Pie with Pecan ‘Shortbread’ Crust
Did you make this Starbucks copycat iced pumpkin spice latte?
I’d love to know! Leave a star rating and comment below!
The DIY Pumpkin Spice Syrup:
- ¼ cup packed brown sugar
- 1 ½ tsp pumpkin pie spice, see notes to make your own blend
- 2 tbsp pure pumpkin puree, not pumpkin pie filling
- ½ cup warm water
- 1 tsp vanilla extract
- 2 double shots of blonde espresso, see notes for substitutions
- Handful of oat milk ice cubes, recipe below
- Cold milk of choice, to taste- I recommend Oat Milk or Almond Milk
- Coconut Whipped Cream
- Pumpkin Spice, for dusting
The ingredients above make two lattes.
To Make the Syrup:
- In a small saucepan, whisk together the brown sugar, pumpkin puree, pumpkin pie spice, and water.
- Simmer on low for 2-3 minutes. The syrup should begin to thicken.
- Remove from the heat and add the vanilla extract. Optional, strain the syrup through a fine mesh strainer.
- Store in an airtight container in the fridge for up to a week.
To Make the Iced PSL:
- Add 1 double shot of freshly brewed espresso and 1-2 tablespoons of the pumpkin spice syrup in a glass or mug. Whisk the mixture to combine with a fork or a milk frother.
- Add a handful of oat milk ice cubes, and pour the amount of milk you prefer into the glass.
- Top with whipped cream and dust with more pumpkin pie spice.
- You can use your milk of choice in this recipe. I recommend milk that has a creamy texture. I prefer oat milk, soy, almond, or coconut milk to keep the latte dairy free.
- While this recipe is best with freshly brewed espresso, you can use instant espresso or very bold coffee. If using bold coffee, I recommend mixing 1 tsp of instant espresso into it and making coffee ice cubes ahead of time. Coffee ice cubes will keep the drink from being watery.
- Substitutions for brown sugar: while I haven't tried these in this particular recipe, you could try subbing maple syrup or Swerve Brown Sugar for the light brown sugar in the syrup.
- To make your own pumpkin pie spice blend, mix together 1 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, 1/8 tsp ground ginger, and 1/8 tsp of ground clove.
- For extra creaminess, use oat milk ice cubes. To make them, add oat milk to the ice cube tray and freeze for at least 3 hours.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 250
Nutritional info is an estimate and depends on the type of milk and amount of syrup used.
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