Dairy-Free Pumpkin Spice Iced Latte Recipe

This creamy, thick, fall-flavored iced coffee is an ideal pick-me-up for busy autumn days. Whether you’re running kids to school, prepping for holiday shopping, or enjoying a crisp morning, this Pumpkin Spiced Iced Latte provides a festive flavor and a quick energy boost.

Pumpkin spiced iced latte in a glass topped with whipped cream and a cinnamon stick.

Craving pumpkin spice but still feeling summer warmth? This dreamy Pumpkin Spiced Iced Latte hits the spot. It uses real pumpkin, takes under five minutes to prepare, and is easily portable in your favorite travel mug so you can enjoy a fall-inspired sip any time of year.

Ingredients you need

Recipe ingredients arrayed in individual bowls. — *Recipe ingredients: non-dairy milk, pumpkin purée, cinnamon, nutmeg, cloves, strong coffee, sweetener, and ice.*

Ingredient notes and substitutions

Pumpkin — Use pure pumpkin purée, not pumpkin pie filling. Canned purée is convenient, or you can use homemade pumpkin purée if you prefer.

Coffee — Use strong brewed coffee so the coffee flavor comes through. Espresso is also a great choice for a bolder drink. Let brewed coffee cool before blending.

Milk — Any unsweetened, non-dairy milk works: almond, soy, oat, or coconut milk are all good options.

Sweetener — Pure maple syrup or super-fine cane sugar work well. Coconut sugar adds subtle caramel notes. Adjust the amount to taste.

Spices — A blend of cinnamon, nutmeg, and cloves creates classic pumpkin spice flavor. You can substitute a prepared pumpkin pie spice mix if that’s easier. A pinch of salt or a splash of vanilla extract can enhance the overall flavor.

Toppings — Optional but delicious: dairy-free whipped cream and a sprinkle of cinnamon or nutmeg for garnish.

How to make the recipe

Two photo collage of blending recipe ingredients in a blender.

Blend: Combine the milk, coffee (cooled), pumpkin purée, sweetener, and spices in a high-speed blender. Blend until completely smooth.

Fall coffee drink being poured over ice in a glass.

Pour: Fill tall glasses with ice and pour the blended latte over the ice. Divide evenly for two servings.

Whipped topping on top of a pumpkin latte.

Garnish: Top with non-dairy whipped topping and a dusting of cinnamon or nutmeg, if desired. Serve immediately and enjoy.

Storage and freezing

Fridge: Best enjoyed immediately, but the latte can be stored in an airtight container in the refrigerator for up to 2 days. Separation may occur; shake or re-blend before serving.

Freezer: Pour the latte mixture into ice cube trays and freeze. Transfer frozen cubes to a freezer-safe bag or container for up to 3 months. When ready to drink, blend the frozen cubes, adding a splash of coffee or milk to reach the desired consistency.

Pro tips and tricks

~ Use strong brewed coffee or a shot of espresso to balance the pumpkin and milk.

~ Always use pure pumpkin purée instead of pumpkin pie filling for the best texture and flavor.

~ Start with a modest amount of sweetener and adjust to taste.

~ Garnish with non-dairy whipped cream and a light sprinkle of spice for an indulgent finish.

Overhead view of a pumpkin spice coffee topped with a dollop of whipped cream.

FAQs

What is a pumpkin spice latte?

A pumpkin spice latte is a fall-flavored coffee beverage made with steamed or blended milk, coffee or espresso, pumpkin purée, spices, and sweetener. It’s often finished with whipped topping and a dusting of pumpkin pie spice.

Is an iced pumpkin spice latte sweet?

They are typically sweet, but when you make this version at home you control the amount of sweetener so you can make it as sweet—or as subtle—as you like.

Can I make this latte hot instead of iced?

Yes. Instead of pouring over ice, gently warm the blended latte in a saucepan over low heat, whisking occasionally until hot.

Can I use pumpkin pie spice instead of individual spices?

Yes. A pumpkin pie spice blend is a convenient substitute for the individual spices.

A metal straw in each of two glasses of pumpkin coffee drink.

More vegan drink recipes

Harvest Oat Pumpkin Latte
Apple Crisp Oatmilk Macchiato
Spiked Vegan Hot Cocoa
Homemade Iced Caramel Macchiato
Vegan Pumpkin Smoothie
Apple Pie Smoothie
Sparkling Tart Cherry Lemonade

I hope you love this recipe. If you try it, please rate it and leave a comment with your feedback. For more easy family recipes, check out the author’s cookbook.

Pumpkin spiced iced latte in a tall glass topped with whipped cream and a cinnamon stick.

Dairy-Free Pumpkin Spiced Iced Latte

A creamy, dairy-free iced latte with pumpkin and warming spices—ready in about five minutes.

5 from 1 vote

Course: Breakfast and Brunch, Drinks, Juices and Smoothies

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2

Calories: 136kcal

Author: Jenn Sebestyen

Recommended Equipment

Blender

Ingredients

1 cup unsweetened, non-dairy milk
¾ cup strong brewed coffee cooled
¾ cup pure pumpkin purée
2–4 tablespoons pure maple syrup or fine cane sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups ice

Toppings

non-dairy whipped topping
sprinkle of cinnamon or pumpkin pie spice

Instructions

Add the milk, coffee, pumpkin purée, maple syrup, and spices to a high-speed blender.
Blend until smooth.
Add 1 cup of ice to each glass and pour half of the latte over the ice for each serving.
Top with non-dairy whipped topping and a sprinkle of cinnamon or nutmeg, if desired.

Notes

~ Use strong brewed coffee or a shot of espresso so the coffee flavor isn’t lost.
~ Use pure pumpkin purée—not pumpkin pie filling.
~ Adjust sweetness to your preference, starting with a couple tablespoons of sweetener.
~ Substitute pumpkin pie spice for the individual spices if desired.
~ Garnish with non-dairy whipped topping and a sprinkle of cinnamon or nutmeg for extra decadence.

Nutrition facts calculated with 3 tablespoons pure maple syrup and no toppings.

Nutrition

Nutrition values are estimates and should be verified if you require precise information.