Iced Pumpkin Spice Latte (Dairy-Free Starbucks Copycat)
Published Sep 06, 2023 Updated Aug 29, 2025
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This iced pumpkin spice latte is a creamy, dairy-free twist on the fall classic, blending real pumpkin puree, maple syrup for sweetness, and cozy pumpkin spice into a refreshing Starbucks-style drink you can make at home. Skip the line, save money, and sip all the autumn vibes straight from your own kitchen!
Table of Contents
Why You’ll Love This Recipe
I love making pumpkin drinks at home because they taste just as indulgent as a coffee shop latte, but without all the heavy creamers, artificial flavors, or excess sugar. This homemade pumpkin spice latte is naturally sweetened with maple syrup or monk fruit and made completely dairy-free, so it’s a better-for-you version that still delivers a cozy fall flavor.
For an extra punch of pumpkin, try sweetening it with my Sugar-Free Pumpkin Spice Syrup or topping it off with another Starbucks copycat – this creamy, easy Pumpkin Cold Foam.
And y’all, the cost savings are real! One trip through the Starbucks drive-thru can set you back seven or eight bucks, but with this recipe, you can make multiple servings for the same price or less. For me, finding ways to enjoy seasonal favorites without dairy (like my Dairy-Free Hot Chocolate) has been a game changer.
I love that this iced pumpkin spice latte lets me sip the same cozy flavors everyone else is enjoying, but in a way that feels good for my body. It’s creamy, comforting, and has that same coffee shop feel – without the upset stomach or sugar crash. That’s why I keep coming back to this recipe every fall.
Ingredients You’ll Need
Here’s what goes into this dairy-free pumpkin spice latte:
- Unsweetened pumpkin puree: Brings real pumpkin flavor, not just spice.
- Dairy-free milk: Almond, oat, soy, or coconut milk all work beautifully.
- Nutpods or dairy-free heavy cream: Makes the creamer rich and frothy.
- Maple syrup or monk fruit: A natural way to sweeten without refined sugar.
- Pumpkin pie spice: The star of the whole show! Makes this drink warm and cozy.
- Vanilla extract: Balances the spice with a little sweetness.
- Espresso or strong brewed coffee: The bold base that ties everything together.
- Ice: Keeps it chilled and refreshing.
- Dairy-free whipped topping + cinnamon: Optional, but makes it feel extra special and fun.
How to Make This Iced Pumpkin Spice Latte
Step 1: Make the Creamer. Blend pumpkin puree, dairy-free milk, maple syrup (or monk fruit), pumpkin pie spice, and vanilla until smooth. Taste and adjust sweetness if needed.
Step 2: Froth It Up. Blend or froth the mixture until creamy and foamy, just like a coffee shop latte.
Step 3: Build Your Drink. Fill a glass with ice. Pour in your chilled espresso or strong brewed coffee. Top with the pumpkin creamer.
Step 4: Finish + Serve. Add dairy-free whipped topping and a sprinkle of cinnamon if you’d like. Sip and enjoy your new favorite iced fall coffee drink!
Mac’s Pro Tip
Substitutions & Variations
- Sweeteners: Maple syrup gives rich fall flavor, monk fruit makes it sugar-free, and honey or agave add their own unique taste.
- Milk Options: Almond milk is light, oat milk is creamy, coconut milk adds richness, and Nutpods froths beautifully. Choose your favorite!
- Coffee Base: Use cold brew instead of espresso for a smoother finish.
- Maple Pumpkin Spice Latte: Add an extra drizzle of maple for deeper sweetness. And try my Creamy Bulletproof Iced Coffee for another make at home drink.
Expert Tips for the Best Latte
- Balanced Sweetness: Start with a small amount of sweetener and adjust. Maple syrup gives a rich fall flavor, but monk fruit is a great sugar-free option.
- Chill Your Coffee: Warm coffee melts ice too quickly. Make sure it’s fully chilled before pouring it over ice.
- Froth Matters: Use a blender or milk frother to get that thick, foamy texture – it makes your latte feel like a true Starbucks copycat pumpkin spice latte.
If you want an extra special sweet treat, try this pumpkin spice latte with a gluten-free Pumpkin Donut with Cream Cheese Glaze.
Serving & Storage
This latte is best enjoyed fresh, but you can absolutely prep the creamer ahead of time. Double or triple the recipe and store it in a jar in the fridge for up to 2 weeks. Just shake or froth before using, and pour over hot or iced coffee whenever you need a quick pumpkin pick-me-up. It’s like having your own pumpkin cold brew creamer on standby.
Recipe FAQs
Yes! Use ¼ cup strong brewed coffee instead. Cold brew also works great.
Oat milk is the creamiest option, but almond, soy, or coconut milk all work. Nutpods dairy-free creamer also froths beautifully.
It can be! Just make sure your sweetener and whipped topping are vegan-friendly.
Yes – simply heat the pumpkin creamer on the stovetop, then pour it into hot coffee instead of over ice.
Yes! Use monk fruit for a keto-friendly version. For Whole30, skip the maple syrup and stick with unsweetened almond or coconut milk. Pair it with my Pumpkin Pie Pudding for a compliant treat.
Swap maple syrup with monk fruit or stevia.
This healthier pumpkin coffee recipe is everything you love about fall in one frothy, spiced sip. It’s quick to whip up, budget-friendly, and tastes just like the coffee shop favorite – only cleaner and dairy-free. If you try it, leave a review, share with a friend, or tag me when you make your own cozy cup!
More Fall Favorites to Try
If you love this iced pumpkin spice latte, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Iced Pumpkin Spice Latte (Dairy-Free Starbucks Copycat)
Ingredients
- 2 tbsp unsweetened pumpkin puree canned
- 3/4 cup dairy-free milk almond, soy, oat, or coconut milk
- 1/4 cup Nutpods or Dairy-Free Heavy Cream
- 2-3 tablespoons maple syrup or or monk fruit syrup for sugar free
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon pure vanilla extract
- 1 shot espresso or 1/4 cup of strong brewed coffee chilled
- Ice cubes
- Dairy-free whipped topping optional
- Ground cinnamon for garnish optional
Instructions
- Make the Creamer: In a blender, combine the pumpkin puree, dairy-free milk, maple syrup, pumpkin pie spice, and vanilla extract.
- Blend until the mixture is smooth and well combined. Taste the mixture and adjust the sweetness to your liking by adding more maple syrup if needed.
- Froth until frothy: Blend or froth the mixture until it becomes creamy and frothy. This may take a minute or two, depending on your equipment.
- Serve: Pour the chilled coffee or espresso over a glass of ice. Top the coffee with the pumpkin creamer. If desired, top with dairy-free whipped cream and a sprinkle of ground cinnamon for garnish.
Notes
Expert Tips for the Best Latte
- Balanced Sweetness: Start with a small amount of sweetener and adjust. Maple syrup gives a rich fall flavor, but monk fruit is a great sugar-free option.
- Chill Your Coffee: Warm coffee melts ice too quickly. Make sure it’s fully chilled before pouring it over ice.
- Froth Matters: Use a blender or milk frother to get that thick, foamy texture – it makes your latte feel like a true Starbucks copycat pumpkin spice latte.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This paleo PSL is the best I’ve tried! It’s excellent made as is and you can use the creamer portion for hot coffee too. The balance of spice to DF milk is perfect.
The best PSL I’ve made all season. I used instant coffee (no espresso machine sadly) and soy milk.
So happy to hear this. Thank you.
Second weekend in a row the hubs requested this delicious PSL recipe. We’ve used it in cold brew and hot coffee. It will be our weekend treat this fall. We haven’t had a Starbucks PSL in years because it’s just too sweet. You rock HLP! Love you.
I made a lot of the creamer only to keep in my fridge and put in hot coffee!
Hope you enjoy!