This Starbucks Copycat Iced Pumpkin Spiced Latte is the perfect fall drink! It's made with homemade pumpkin syrup and you can enjoy it both iced or hot. Topped with crunchy pumpkin spice topping.
Why You'll Love This Latte
Better than Starbucks - If you're a fan of Starbucks' pumpkin spice latte, you have to try this copycat version! It's made with homemade syrup with real pumpkin, freshly brewed espresso, and creamy oat milk. Making your own Starbucks drinks at home is cheaper, healthier, and fun!
Homemade syrup - You can either make your own syrup or use store-bought but I always recommend homemade. If you do go through the store-bought route, I recommend Monin. Their syrups are my favorite and they have a ton of options including pumpkin spice. With homemade syrup, you can choose what sweetener you want to use and how many spices you want to add.
Creamy and flavorful - I highly recommend using a frother to froth the milk to make it extra creamy. You can do this with a milk frother that can cold froth milk (like Nespresso) or a handheld milk frother (they are much more affordable). Be sure to choose a milk that's easy to froth. If you're using vegan milk, look for "barista" on the packaging.
- Sugar - You can use any sweetener you prefer. I used a mix of dark brown sugar and cane sugar in this recipe. Brown sugar also works (I didn't have any). Maple syrup or coconut sugar are also great options.
- Pumpkin puree - Make sure you're using 100% pumpkin puree and not pumpkin pie mix because it will most likely have added sugar and spices. You want it to be just pumpkin. If you can't find any canned pumpkin, you can cook and puree your own pumpkin. You can also leave it out and make the syrup without any pumpkin if prefered.
- Spices - I like using whole spices, not ground here. They simmer with the syrup and then get discarded. I find they give the syrup a better flavor than ground spices. You can use pumpkin spice mix to save time but it most likely won't strain through a mesh strainer and settle on the bottom of your jar. Just remember to always shake the jar before using the syrup.
- Espresso - This recipe calls for two shots of espresso. You can also use ristretto if preferred or regular drip coffee or cold brew. If you're using regular coffee or cold brew, make sure to adjust the amount accordingly. Espresso is more concentrated than drip coffee and therefore you use less of it.
- Oat milk - Any milk works. I like using barista-style oat milk in my coffee because I like it the best and it froths well.
First, you'll make the syrup. Simply add the sugar, water, pumpkin puree, spice, and vanilla extract to a saucepan and bring to a boil stirring constantly to make sure the sugar doesn't burn.
Lower the heat and let the syrup simmer for 5-7 minutes. Turn the heat off and allow the syrup to cool for 15-20 minutes. This will help it get infused with all the spices. The longer it sits, the stronger the flavor will be. I don't recommend anything longer than 30 minutes.
Before storing the syrup, use a fine mesh strainer to strain the syrup into a bowl. This will get rid of the spice and pumpkin puree so that all you're left with is smooth syrup.
Transfer the syrup to a glass jar or other air-tight container and store it in the fridge for up to 1-2 weeks.
When you're ready to make the latte, froth your milk and brew two shots of espresso.
Fill a tall glass with ice and pour the frothy milk over the ice and add about 2 tablespoon pumpkin syrup.
Pour the two shots of espresso over the milk and add a straw.
To make it extra special, top it with whipped cream (I used coconut whipped cream) and sprinkle with a mixture of turbinado sugar and pumpkin pie spice.
Serving and Storing
The finished iced latte is best enjoyed right away but you can store the syrup in the fridge for 1-2 weeks. I recommend keeping it in an airtight glass jar.
To prolong the shelf life of the syrup, freeze it in an ice cube tray! You can measure 1-2 tablespoons each so that you can add one to your drink whenever you're craving a pumpkin latte. The frozen syrup is easier to use in hot drinks but can be defrosted in the fridge and used in iced drinks too.
You can also use the syrup on pancakes, waffles, oatmeal, ice cream, or anything else you want to add some pumpkin spice syrup into!
Their iced version is made with espresso, milk, and pumpkin sauce topped with whipped cream and pumpkin spice topping.
I haven't tried it but I don't see why not! Freeze it in ice cubes to have it perfectly portioned for your drinks.
Yes! It's a great option for when you're busy but still want all the flavor in your coffee. I recommend Monin or Torani.
More Iced Starbucks Lattes
Recreating Starbucks drinks is one of my favorite activities so there are lots on my site and new ones are always being added. Check out the six below, the brown sugar one is a classic and my all-time favorite coffee drink! To see all the latest Starbucks drinks, head over to the Starbucks Drinks category.
Iced Pumpkin Spiced Latte
- Prep Time: 10 mins
- Cooling time: 15 mins
- Cook Time: 7 mins
- Total Time: 32 minutes
- Yield: 1 ½ cup syrup 1x
- Category: Drinks
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
This Iced Pumpkin Spice Latte is the perfect fall drink! It's made with homemade pumpkin syrup and you can make it both iced or hot.
Pumpkin spice syrup:
- 1 cup cane sugar (I used ½ cup cane sugar and ½ cup dark brown sugar, any sweetener works)
- 1 cup water
- ½ cup pumpkin puree
- 2-3 cinnamon sticks
- 3 tsp cloves
- 2-3 tablespoon peeled and chopped fresh ginger
- 1 tbsp vanilla extract or vanilla paste
- ¼ tsp ground nutmeg (optional)
- ½ cup milk (I use oat milk)
- 2 shots espresso
- 2 tbsp pumpkin spice syrup
Topping: whipped cream and 1 tablespoon turbinado sugar with ¼ teaspoon pumpkin pie spice (optional)
Pumpkin spice syrup:
- Add sugar, water, pumpkin puree, cinnamon sticks, cloves, ginger, and vanilla to a saucepan.
- Bring to a boil while stirring constantly to make sure the sugar dissolves and doesn’t burn.
- Lower the heat and simmer the syrup for 5-7 minutes.
- Take it off the heat, add ground nutmeg if using and allow it to cool for 15-20 minutes. The longer it sits, the stronger the flavors will be. I don’t recommend letting it sit for longer than 30 minutes.
- When ready, strain the syrup into a bowl through a fine mesh strainer to catch all the spices and the pumpkin puree.
- Transfer the syrup to a glass jar and store it in the refrigerator for 1-2 weeks.
- Fill a tall glass with ice ¾ way to the top.
- Froth your milk if desired and pour it over the ice. I like cold frothing my milk in either a regular milk frother or a handheld one.
- Brew 2 shots of espresso and pour them over the milk and ice.
- Add the pumpkin spice syrup and add a straw.
- Top the drink with whipped cream and turbinado sugar mixed with pumpkin pie spice if desired and enjoy!
Coarse (turbinado) sugar mixed with pumpkin pie spice is a great crunchy topping for drinks or desserts. Make a bigger batch to have it ready for drinks all fall long!
The nutritional facts are only an estimate. They're counted with cane sugar syrup, oat milk, and no whipped cream or sugar topping.
Keywords: pumpkin pie spice, iced latte
I think I could drink this latte all day long. Love how easy it is to make it and adore the flavor! (one of my all-time favorites)
Oh....hello fall in a cup! At the end of every summer, I eagerly await the arrival of the sbux PSL and now I don't have to! Thanks for this great copycat recipe.
This is my favorite fall drink and I've been making this every morning. Sometime I'll add a scoop of protein powder and I can't get enough. This is better than Starbucks! Thank you!
This is my favorite fall drink and I've been making this every morning. Sometime I'll add a scoop of protein powder and I can't get enough. This is better than Starbucks! Thank you!!
I'm sipping my iced pumpkin spice latte while writing this. I have to tell you this is the best pumpkin spice latte ever. And your pics ae to die for!
This was the perfect drink that satisfies all my fall cravings. It had just the right amount of sweetness and plenty of pumpkin flavor. And I have to thank you for the idea of flavoring the turbinado sugar. Brilliant!
Lauren Michael Harris
Anytime I can make a coffeehouse pumpkin spice latte at home and it's equally as good, that's a major win for my taste buds and my wallet! Delicious recipe!
I have never been a fan of the Sbux PSL version, but your recipe certainly made me enjoy this seasonal drink so much more!!
I just made this recipe and it came out so delicious! Super easy to prep and great flavor combination ;)
I love the copycat recipes, especially coffee! You were not lying - this does taste just like Starbucks! Thanks for sharing!
Homemade is always so much better and my goodness just look at how beautiful this is! I love pumpkin spice so I am definitely whipping this up today!