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Pumpkin Cream Iced Latte Better Than the Coffee Shop Version
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Pumpkin Cream Iced Latte

This Pumpkin Cream Iced Latte features bold espresso poured over ice and topped with thick, real pumpkin sweet cream. Made with pumpkin puree, warm spices, and maple syrup, it’s richer, fresher, and better than the coffee shop version.
Prep Time5 minutes
Total Time5 minutes
Course: Coffee Drinks, Drinks, Fall Drinks, Iced Coffee, Pumpkin Recipes, Starbucks Copycat
Cuisine: American
Keyword: fall coffee recipe, homemade pumpkin cream cold foam, pumpkin cream iced latte, pumpkin iced latte recipe, pumpkin spice iced latte, real pumpkin coffee drink
Servings: 1
Author: Ella

Equipment

  • Espresso machine
  • Whisk or milk frother
  • Tall glass
  • Spoon
  • Measuring cups

Ingredients

Espresso Base

2 | shots | espresso (about 2 oz)

1 | tbsp | pumpkin spice syrup

Ice | large cubes

Pumpkin Sweet Cream

½ | cup | heavy whipping cream

2 | tbsp | whole milk

2 | tbsp | pure pumpkin puree

1½ | tbsp | maple syrup (or vanilla syrup)

½ | tsp | pumpkin pie spice

½ | tsp | vanilla extract

Pinch | salt

Instructions

  • Pull 2 shots of espresso and stir in pumpkin spice syrup while hot. Let cool for 60 seconds.
  • In a separate jar, whisk heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt until thick but pourable.
  • Fill a tall glass with large ice cubes. Pour espresso over ice.
  • Slowly pour pumpkin sweet cream over the back of a spoon to create a layered effect.
  • Dust with pumpkin pie spice and top with whipped cream if desired. Serve immediately.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling
  • Do not over-whisk the cream, keep it pourable
  • Large ice cubes reduce dilution
  • Brown sugar syrup enhances pumpkin depth
  • Sweet cream can be made 24 hours ahead