Let me tell you about my latest obsession: making the perfect Starbucks Copycat Iced Pumpkin Spice Latte at home. Like, I’m talking about a drink that tastes better than the real thing and costs about 75% less. Yes, you read that right!
I’ve been a PSL addict for about 9 years now (don’t judge me), and after spending what felt like my entire paycheck at Starbucks every fall, I decided to crack the code. This Starbucks Copycat Iced Pumpkin Spice Latte uses real pumpkin puree instead of those mysterious artificial syrups, and honestly? It’s so much better than anything you can buy.
Why This Copycat Recipe is Actually Better Than Starbucks
Here’s the thing about this Starbucks Copycat Iced Pumpkin Spice Latte – you get to control everything. Want it sweeter? Add more maple syrup. Prefer oat milk? Go for it. Need it stronger because you’re basically a zombie before noon? Use cold brew concentrate. It’s like having your own personal barista who actually listens to what you want!
Plus, when you use real pumpkin puree, you get that authentic fall flavor that doesn’t taste like someone dumped a candle into your coffee. I mean, I love Bath & Body Works as much as the next person, but I don’t want to drink their wallflowers.
What makes this recipe absolutely amazing:
- Takes literally 10 minutes to make
- Uses real ingredients (no weird chemicals!)
- Costs about $2 for two drinks instead of $12
- You can make it exactly how you like it
I’ve perfected this recipe through countless taste tests (tough job, I know), and it’s become my go-to for impressing friends and satisfying my own PSL cravings without going broke.
Table of Contents
Table of Contents
Everything You Need for Coffee Shop Magic at Home
The best part about this Starbucks Copycat Iced Pumpkin Spice Latte? You probably already have most of these ingredients hanging around your kitchen. No fancy syrups or special equipment needed!
For the Coffee Base:
- 2 cups strong brewed coffee, cooled (or cold brew if you’re fancy)
- 1 cup ice cubes
For the Pumpkin Magic:
- 1 cup milk of choice (I’m team oat milk, but you do you)
- 3 tbsp pumpkin puree (NOT pumpkin pie filling – learned that lesson the hard way)
- 3 tbsp maple syrup (or brown sugar if that’s what you’ve got)
- 1 tsp pumpkin pie spice (plus extra for sprinkling on top)
- 1 tsp vanilla extract
For the Full Experience:
- Whipped cream (because life’s too short not to)
Real talk: Make sure you’re using pure pumpkin puree, not the pie filling stuff. I made that mistake once and ended up with something that tasted like liquid pumpkin pie – which sounds good in theory but was way too sweet and spiced. Also, if you don’t have pumpkin pie spice, you can totally make your own with cinnamon, nutmeg, ginger, and a tiny bit of cloves.
How to Make This Life-Changing Drink
Okay, let’s walk through this step by step. It’s honestly so easy that you’ll wonder why you ever paid $6 for a PSL again.
Step 1: Blend the Good Stuff Throw your pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and milk into a blender. Blend it until it’s completely smooth – no chunks allowed! This takes about 30 seconds, but make sure you really get it smooth or you’ll end up with weird pumpkin bits in your drink.
Step 2: Mix It All Together Pour your cooled coffee into a big measuring cup or pitcher, then add your blended pumpkin mixture. Stir it really well until everything’s combined and you’ve got this gorgeous orange-brown color that screams “fall in a cup.”
Step 3: Assemble Like a Pro Fill two tall glasses with ice (I use mason jars because they’re cute and hold a lot), then pour your Starbucks Copycat Iced Pumpkin Spice Latte mixture over the ice. Divide it evenly so nobody fights over who got more.
Step 4: Make It Instagram-Worthy Top with whipped cream if you’re feeling fancy (which you should be), and sprinkle some extra pumpkin pie spice on top. Grab a straw and prepare to have your mind blown.
Pro tip: Make sure your coffee is completely cooled before mixing everything together. Hot coffee will melt your ice instantly and you’ll end up with sad, watery coffee instead of the perfect iced latte you deserve.
Make-Ahead Magic (Because Mornings are Hard)
One of my favorite things about this Starbucks Copycat Iced Pumpkin Spice Latte is how well it works for meal prep. I make a big batch of the pumpkin mixture (without the coffee) and store it in the fridge for up to 3 days. Then I just mix it with cold coffee whenever I need my fix.
You can also brew your coffee the night before and stick it in the fridge. I actually prefer using cold brew concentrate for this because it’s stronger and doesn’t get bitter when it’s cold. Plus, it makes me feel like I know what I’m doing in the coffee department.
PrintMy Starbucks Copycat Iced Pumpkin Spice Latte That’ll Save You a Fortune
A moist and flavorful cake made with olive oil, almond flour, and fresh red pears, finished with a touch of cinnamon and brown sugar.
Ingredients
- 1-1/4 cups packed brown sugar
- 2 teaspoons packed brown sugar (for topping)
- 1/2 cup olive oil
- 3 large eggs, room temperature
- 2 tablespoons 2% milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 2 teaspoons baking powder
- Dash salt
- 3 medium red pears, peeled and thinly sliced
- 1/4 teaspoon ground cinnamon
- Sweetened whipped cream, optional
Instructions
- Preheat oven to 325°F. Grease a 10-inch springform pan and place it on a baking sheet.
- In a large bowl, beat together 1-1/4 cups brown sugar, olive oil, eggs, milk, and vanilla until well blended.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Gradually beat dry mixture into the sugar mixture.
- Transfer batter to prepared pan. Arrange pear slices over the top.
- Sprinkle pears with remaining 2 teaspoons brown sugar and ground cinnamon.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack. Serve with whipped cream if desired.
Notes
- Use ripe but firm pears for best texture.
- Almond flour adds moisture and nuttiness to the cake.
- Best served the same day, but leftovers can be stored covered at room temperature for up to 2 days.
Fun Ways to Switch It Up
Once you’ve mastered the basic Starbucks Copycat Iced Pumpkin Spice Latte, here are some variations I’ve tried that are absolutely delicious:
Hot Version: Use hot coffee and gently warm your milk before blending. Skip the ice and serve in mugs – perfect for those chilly mornings when you want cozy vibes.
Protein-Packed: Add a scoop of vanilla protein powder to the pumpkin mixture. It makes it more filling and turns it into a legitimate breakfast drink instead of just caffeine with a side of sugar.
Dairy-Free: Use oat milk or almond milk with coconut whipped cream. The oat milk actually makes it extra creamy and delicious.
Lower Sugar: Cut the maple syrup in half and add some stevia or monk fruit sweetener. You still get the sweetness without the sugar crash later.
What You’re Actually Getting (Nutrition-Wise)
Each serving (without whipped cream) has about 140 calories, which is way better than the Starbucks version. You’re getting real pumpkin with beta-carotene and fiber, plus the antioxidants from coffee. It’s not exactly health food, but it’s definitely better than the artificial stuff!
The best part? You know exactly what’s going into your drink. No mysterious syrups or preservatives – just real ingredients that you can actually pronounce.
When Things Don’t Go Perfect
I’ve made my share of mistakes with this Starbucks Copycat Iced Pumpkin Spice Latte, so let me save you some trouble:
Grainy texture? You didn’t blend long enough or you accidentally used pumpkin pie filling. Blend it until it’s totally smooth, and always check your labels!
Drink separating? This is totally normal – just give it a good stir before drinking. If you’re making the base ahead of time, it’ll separate in the fridge, but a quick shake fixes it right up.
Too sweet or not sweet enough? Start with less maple syrup and add more to taste. Everyone’s sweet tooth is different, so adjust it until it’s perfect for you.
Weak coffee flavor? Your coffee probably wasn’t strong enough. Use a darker roast or add an extra shot of espresso if you’ve got it.
More Pumpkin Treats to Feed Your Fall Obsession
If this Starbucks Copycat Iced Pumpkin Spice Latte has you totally hooked on all things pumpkin (and honestly, who could blame you?), I’ve got some other pumpkin recipes that’ll keep that autumn magic going strong.
When you want something to munch on with your latte, these Maple Pumpkin Cookies are absolute perfection. They’re soft, chewy, and have this incredible maple flavor that pairs so well with coffee – it’s like fall decided to throw a party in your mouth.
For those days when you need a quick snack that won’t mess up your day, the Pumpkin Protein Balls are my go-to. They’re perfect for afternoon energy boosts and taste way more indulgent than they actually are.
And if you want to really go all out with the pumpkin spice vibes, the Pumpkin Snickerdoodles are like regular snickerdoodles had a baby with a pumpkin pie – soft, cinnamon-sugar perfection with that gorgeous pumpkin flavor.
Want to see step-by-step photos of all these pumpkin creations and get even more fall inspiration? Follow me on Pinterest where I share all my latest seasonal obsessions, coffee experiments, and those perfect golden moments that make fall baking so addictive!
Why This Recipe is My Fall MVP
I’ve been making this Starbucks Copycat Iced Pumpkin Spice Latte for the past few years, and it never gets old. There’s something so satisfying about making your own coffee shop-quality drink at home, especially when it tastes better and costs way less than the original.
The real pumpkin makes such a difference in flavor – it’s richer, more complex, and doesn’t have that artificial sweetness that makes your teeth hurt. Plus, you can make it exactly how you like it, which is basically the dream, right?
Whether you’re trying to save money, avoid weird ingredients, or just want to feel like a coffee genius, this Starbucks Copycat Iced Pumpkin Spice Latte is going to become your new fall obsession. Trust me on this one!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pure pumpkin?
No, pumpkin pie filling contains added sugars and spices that will make the drink overly sweet and alter the flavor balance. Always use pure pumpkin puree.
How long does the pumpkin base mixture last?
Store the blended pumpkin mixture (without coffee) in refrigerator up to 3 days. Shake well before using as natural separation occurs.
What type of coffee works best?
Strong brewed coffee or cold brew concentrate provides best flavor. Weak coffee gets overpowered by the pumpkin and spice elements.
Can I make this drink hot instead of iced?
Yes, use hot coffee and gently warmed milk. Skip the ice and serve in mugs with whipped cream for cozy hot version.
How do I prevent the drink from separating?
Blend the pumpkin mixture thoroughly and stir well when combining with coffee. Some separation is natural but mixing resolves it.
Can I make a larger batch?
Yes, multiply ingredients proportionally. Store pumpkin base separately from coffee and mix individual servings as needed for best quality.