Easy Creamy Iced Pumpkin Spice Latte with Cinnamon Foam

Name: Easy Creamy Iced Pumpkin Spice Latte with Cinnamon Foam
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup (240 ml) strong brewed coffee or espresso, cooled; 2 tablespoons (30 g) pumpkin puree (100% pumpkin, not pie filling); ½ cup (120 ml) milk of choice (whole milk, oat milk, or almond milk); 1 teaspoon (5 ml) vanilla extract (pure vanilla); 1 to 2 tablespoons (15-30 ml) maple syrup (or honey/agave); 1 teaspoon (2 g) pumpkin pie spice; ¼ teaspoon (0.5 g) ground cinnamon; Pinch of salt; ¼ cup (60 ml) cold oat milk (barista-style for best foam); ¼ teaspoon (0.5 g) ground cinnamon (for foam); ¼ teaspoon (1 ml) vanilla extract (optional, for foam); Whipped cream (optional, for garnish); Cinnamon stick (optional, for garnish); Star anise (optional, for garnish)

Posted on July 14, 2026

iced pumpkin spice latte - featured image

The way that first layer of cold foam sits on top of the dark iced coffee—thick and pillowy, like a cloud that decided to stick around—is honestly what I make this for. Everything else is secondary. That creamy crown of cinnamon-spiked oat milk, slowly bleeding into the spiced pumpkin base below, creating those little swirls of beige and orange before eventually settling into one perfectly unified sip. It’s a visual thing, I know, but I swear it changes how the drink tastes. You drink with your eyes first, right?

I’ve never been one for hot coffee in September. Even when the air gets that first crisp bite, I’m still reaching for a tall glass of something cold. But I wanted that feeling of fall—the warmth of the spices, the nostalgia of a pumpkin patch—without the steam. So I started messing around in my kitchen, trying to nail an iced version that didn’t taste watered down or overly sweet. The result? This easy creamy iced pumpkin spice latte. It’s cold, it’s creamy, and it tastes like October in a glass. No judgment if you drink it while the leaves are still green.

This recipe stuck because it solved a real problem for me: how to get that cozy fall flavor without waiting for my coffee to cool down. (Honestly, who has the patience?) It’s become my little morning ritual, the thing that gets me out of bed on those still-dark mornings. And if I’m being honest, the cinnamon oat milk foam is the real star. It’s the part I look forward to the most. Trust me, you’ll feel the same way.

Why You’ll Love This Recipe

Let me tell you why this creamy iced pumpkin spice latte is about to become your new favorite fall habit. I’ve tested this thing six ways from Sunday—tweaking the pumpkin-to-spice ratio, trying different milks, even experimenting with homemade pumpkin syrup (which was a sticky disaster, by the way). So when I say this version works, I mean it.

Quick & Easy: Comes together in under 5 minutes. No fancy equipment, no complicated steps. Just you, your coffee, and a few pantry staples.
Simple Ingredients: You probably have most of this stuff already. Pumpkin puree, cinnamon, vanilla extract—these aren’t exotic finds. No need for a special grocery run.
Perfect for Fall Mornings: Whether you’re heading to work or just sitting on the porch watching the squirrels stock up for winter, this drink fits the moment.
Crowd-Pleaser: I served this at a small brunch gathering last weekend and watched three people ask for the recipe before they even finished their glasses. It’s that good.
Unbelievably Delicious: That first sip—cold, creamy, spiced—it’s comfort in liquid form. The oat milk foam adds this texture that makes it feel indulgent without being heavy.

What makes this recipe different from the dozens of pumpkin spice recipes out there? It’s the cold foam. Most iced lattes just dump cold milk into coffee and call it a day. But taking two extra minutes to froth that oat milk with a little cinnamon? That changes everything. It creates a layer of texture that makes each sip interesting. Plus, I’ve balanced the sweetness just right—not cloying, not bitter. Just a gentle, warm sweetness that lets the pumpkin and spices shine.

This is the kind of drink that makes you close your eyes after the first sip. It’s fall reimagined—colder, faster, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple Tuesday morning into something memorable.

What Ingredients You Will Need

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This easy creamy iced pumpkin spice latte uses simple, wholesome ingredients to deliver that bold fall flavor and satisfying texture without the fuss. Most of these are pantry staples, especially if you’re already a fall-flavor fanatic like me.

For the Pumpkin Spice Base

Strong brewed coffee or espresso – 1 cup (240 ml), cooled. I use a dark roast for a bolder flavor that stands up to the spices. Cold brew concentrate works great too—just dilute it slightly.
Pumpkin puree – 2 tablespoons (30 g). Make sure it’s 100% pumpkin, not pumpkin pie filling. The canned stuff is fine; just give it a stir before measuring. I prefer Libby’s for consistent texture.
Milk of choice – ½ cup (120 ml). Whole milk gives the creamiest result, but oat milk or almond milk work beautifully too. I’ve tested this with 2% and it’s still delicious, just slightly less rich.
Vanilla extract – 1 teaspoon (5 ml). Pure vanilla, not imitation. It makes a difference in the depth of flavor.
Maple syrup – 1 to 2 tablespoons (15-30 ml), depending on your sweetness preference. Honey or agave work as substitutes, but maple syrup adds that cozy fall vibe.
Pumpkin pie spice – 1 teaspoon (2 g). Store-bought is fine, but you can mix your own: ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, ⅛ teaspoon cloves.
Cinnamon – ¼ teaspoon (0.5 g), for an extra layer of warmth.
Pinch of salt – Just a tiny one. It balances the sweetness and makes the flavors pop.

For the Cinnamon Oat Milk Foam

Oat milk – ¼ cup (60 ml), cold. Barista-style oat milk froths best because it has a higher fat content. Oatly Barista Edition is my go-to.
Ground cinnamon – ¼ teaspoon (0.5 g), plus a little extra for dusting on top.
Vanilla extract – ¼ teaspoon (1 ml). Optional, but adds a nice sweetness without extra sugar.

For Garnish (Optional but Pretty)

Whipped cream – A dollop on top, if you’re feeling extra indulgent.
Cinnamon stick – For stirring and looking fancy.
Star anise – Just for the ‘gram. But hey, it smells nice too.

A quick note on substitutions: If you’re dairy-free, use oat milk or almond milk in the base and oat milk for the foam. For a lower-sugar version, cut the maple syrup to 1 teaspoon and rely on the vanilla and spices for flavor. And if you don’t have pumpkin pie spice, just use extra cinnamon with a pinch of nutmeg—it’ll still be delicious.

Equipment Needed

You don’t need a fancy espresso machine for this. Here’s what you’ll actually use:

Milk frother – A handheld electric frother works perfectly and costs about $10. I’ve had mine for three years and it’s still going strong.
French press – Great for frothing milk if you don’t have a frother. Just pump the plunger for about 30 seconds.
Mason jar with a tight lid – The old-fashioned method. Pour in the oat milk, close the lid, and shake vigorously for 30 seconds. It’s a workout, but it works.
Measuring spoons – For accuracy, especially with the spices.
Tall glass – A 16-ounce glass is perfect for layering.
Spoon – For stirring the base ingredients together.
Small bowl – To mix the pumpkin puree with a splash of milk before adding it to the coffee. This prevents clumps.

If you’re using a handheld frother, wipe the wand clean immediately after use—it’s easier than scrubbing dried milk off later. Learned that one the hard way.

Preparation Method

Alright, let’s make this creamy iced pumpkin spice latte. I’ll walk you through every step, including the little tricks I’ve picked up along the way.

Step 1: Brew and Cool Your Coffee

Brew 1 cup (240 ml) of strong coffee or pull a double shot of espresso. Let it cool to room temperature, or pop it in the fridge for 10 minutes if you’re impatient like me. Using hot coffee over ice will water down your drink, so cooling it first is non-negotiable. I learned this after making a sad, watery latte on my first try. Never again.

Step 2: Make the Pumpkin Spice Base

In a small bowl, whisk together 2 tablespoons of pumpkin puree, 1 teaspoon of pumpkin pie spice, ¼ teaspoon of cinnamon, and a pinch of salt. Add 1 tablespoon of maple syrup and 1 teaspoon of vanilla extract. Stir until it forms a smooth paste. (This step prevents lumpy pumpkin bits in your drink. Trust me on this.)

Now, add ½ cup of your chosen milk to the pumpkin mixture and whisk again until fully combined. The mixture should be smooth and slightly thick, like a thin pancake batter.

Step 3: Assemble the Latte

Fill your tall glass with ice cubes. Pour the cooled coffee over the ice. Then slowly pour the pumpkin-milk mixture over the coffee. Stir gently with a long spoon to combine. Taste it here and adjust sweetness if needed—add another teaspoon of maple syrup if you want it sweeter.

Step 4: Make the Cinnamon Oat Milk Foam

Pour ¼ cup of cold oat milk into a small jar or frothing cup. Add ¼ teaspoon of cinnamon and ¼ teaspoon of vanilla extract. Froth using your handheld frother for 20-30 seconds, until the milk doubles in volume and becomes thick and foamy. If using a jar, shake vigorously for 30 seconds, then microwave for 15 seconds to stabilize the foam.

The foam should be thick enough to hold its shape when spooned. If it’s too runny, you might need a barista-style oat milk with higher fat content—regular oat milk can be watery.

Step 5: Layer and Serve

Spoon the cinnamon oat milk foam gently over the top of the iced latte. Don’t pour it—spoon it. This keeps the layers distinct and pretty. Dust with a little extra cinnamon. Add a cinnamon stick or star anise for garnish if you’re feeling fancy. Serve immediately with a straw.

The first sip should hit you with cold, creamy coffee, followed by that warm pumpkin spice kick, and then the silky foam on top. It’s a whole experience.

Cooking Tips & Techniques

I’ve made this easy creamy iced pumpkin spice latte more times than I can count, and I’ve definitely made some mistakes along the way. Here’s what I learned so you don’t have to.

Don’t skip the pumpkin paste step. I know it’s tempting to just dump everything into the glass and stir, but that’s how you end up with chunks of pumpkin floating in your drink. Whisking the puree with the spices and a little milk first creates a smooth, homogeneous base that blends seamlessly with the coffee.

Use cold coffee. I cannot stress this enough. Hot coffee melts the ice almost instantly, diluting your drink into a sad, watery mess. Brew it ahead of time and chill it, or use cold brew concentrate. Your taste buds will thank you.

Froth the oat milk cold. Cold oat milk froths better than warm oat milk. I keep my oat milk in the fridge right up until I’m ready to froth it. And if you’re using a handheld frother, tilt the cup slightly and move the frother up and down to incorporate air evenly.

Adjust sweetness to your taste. Pumpkin puree is naturally a little bitter, and the spices can be intense. I like my latte with 1.5 tablespoons of maple syrup, but my sister prefers just 1 teaspoon. Start with less and add more—you can always sweeten, but you can’t unsweeten.

Make it ahead for busy mornings. Mix the pumpkin base (without the coffee and ice) and store it in the fridge for up to 3 days. In the morning, just brew your coffee, pour it over ice, and add the pre-made base. Froth the oat milk fresh for best results.

One failure I’ll never forget: I tried using canned pumpkin pie filling instead of puree once. It was cloyingly sweet and had a weird gelatinous texture. Stick with 100% pumpkin puree, people. Learn from my mistakes.

Variations & Adaptations

This creamy iced pumpkin spice latte is incredibly flexible. Here are some variations I’ve tried and loved.

Dairy-Free Version

Use oat milk or almond milk in the base, and oat milk for the foam. Coconut milk works too, but it adds a slight coconut flavor that might clash with the pumpkin. I’ve tested this with oat milk and it’s just as creamy as the dairy version.

Low-Sugar Version

Cut the maple syrup to 1 teaspoon or use a sugar-free vanilla syrup. The pumpkin puree and spices still provide plenty of flavor. I’ve made this for a friend who’s watching her sugar intake, and she didn’t miss the sweetness at all.

Hot Version

Skip the ice and use hot coffee or steamed milk. Heat the pumpkin base gently on the stove before adding it to the coffee. The cinnamon foam works on hot lattes too—just spoon it on top and watch it slowly melt into the warm drink. Perfect for those truly cold mornings.

Extra Spicy Version

Add an extra ¼ teaspoon of ginger and a pinch of cardamom to the pumpkin base. This gives it a warming, almost chai-like kick. I made this version during a particularly chilly October and it was exactly what I needed.

Protein-Packed Version

Add a scoop of vanilla or unflavored collagen powder to the pumpkin base before mixing. Stir well to dissolve. This turns your latte into a mini breakfast without changing the flavor much.

If you’re feeling adventurous, try swapping the maple syrup for brown sugar—it adds a deeper, molasses-like sweetness that pairs beautifully with the pumpkin. I did this on a whim one morning and it was a happy accident.

For another cozy fall option, check out this spiced chai latte recipe for a warm, spiced alternative when you need a break from pumpkin. And if you’re hosting a gathering, this irresistible fall sangria recipe is a crowd-pleaser that captures the season beautifully.

Serving & Storage Suggestions

This creamy iced pumpkin spice latte is best served immediately, while the foam is still thick and the ice is fresh. But I’ve got tips for making it work for your schedule.

Serving Temperature: Serve it cold, obviously. The contrast between the chilled coffee and the silky foam is part of the magic. If you’re making it for a party, set up a DIY latte bar with different milks, syrups, and toppings—let guests customize their own.

Presentation: Use a clear glass to show off the layers. The dark coffee at the bottom, the creamy pumpkin middle, and the fluffy foam on top—it’s almost too pretty to drink. Almost. Garnish with a cinnamon stick and a dusting of cinnamon for that coffee shop look.

Complementary Dishes: This latte pairs beautifully with a cinnamon roll iced coffee for a full fall breakfast spread. Or serve it alongside pumpkin muffins, banana bread, or a simple slice of toast with butter. It’s also lovely with a savory option like a breakfast sandwich—the sweetness of the latte balances the saltiness perfectly.

Storage: The pumpkin base (without coffee and ice) can be stored in an airtight container in the fridge for up to 3 days. The oat milk foam is best made fresh—it deflates and separates within 10-15 minutes. If you need to prep ahead, make the base and froth the milk right before serving.

Reheating: If you’ve made a hot version and it’s gone cold, reheat it gently on the stove over low heat. Do not microwave it—it’ll ruin the texture and make the milk weird. Trust me, I’ve tried.

Flavor Development: The spices actually meld together and deepen in flavor after the base sits for a few hours. So if you make the base the night before, your morning latte will taste even better. It’s like the pumpkin and cinnamon have a little party in the fridge overnight.

Nutritional Information & Benefits

Here’s a rough estimate for one serving of this easy creamy iced pumpkin spice latte (made with whole milk and 1.5 tablespoons of maple syrup):

Nutrient	Amount
Calories	~180-220
Total Fat	5-7g
Carbohydrates	28-32g
Sugar	20-24g (mostly from maple syrup and milk)
Protein	4-6g
Fiber	2g

These values will vary based on your milk choice and sweetener. Using oat milk and 1 teaspoon of maple syrup drops the calories to around 120-140.

Health Benefits: Pumpkin puree is packed with vitamin A (great for your eyes and immune system) and fiber. Cinnamon has anti-inflammatory properties and can help regulate blood sugar. Oat milk provides beta-glucans, which are good for heart health. So yes, this is basically a health drink. (I’m only half joking.)

Dietary Considerations: This recipe is naturally vegetarian. It can be made vegan by using plant-based milk and maple syrup. It’s also gluten-free as written. If you’re watching your sugar intake, use the low-sugar variation above.

Potential Allergens: Dairy (if using regular milk), oats (if using oat milk, though most oat milks are processed in facilities that also handle wheat). Check your labels if you have sensitivities.

I personally love that this drink feels indulgent but isn’t a sugar bomb. It’s the kind of treat that satisfies the craving without leaving you feeling sluggish. And honestly, the pumpkin is doing some heavy lifting nutrition-wise, so I feel good about starting my day with it.

Conclusion

This creamy iced pumpkin spice latte with cinnamon oat milk foam is the fall drink you didn’t know you needed. It’s cold, it’s creamy, it’s spiced just right—and it comes together in under five minutes. No drive-through required. No fancy equipment. Just you, your kitchen, and a little bit of pumpkin magic.

I love this recipe because it feels like a hug in a glass. It’s the kind of drink that makes you slow down for a minute, even on the busiest mornings. And that cinnamon foam? It’s the little extra that turns a simple latte into something special. You deserve that kind of morning.

Now I want to hear from you. Have you tried this recipe? Did you add your own twist? Drop a comment below and tell me about it. Share this with a friend who needs a little fall in their life. And if you’re looking for more cozy drink ideas, don’t miss this pumpkin pie white Russian recipe—it’s the perfect after-dinner treat for those crisp autumn evenings.

Go make yourself a glass. You’ve earned it.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend it. Pumpkin pie filling is pre-sweetened and spiced, which throws off the balance of the recipe. It also has a thicker, almost gelatinous texture that doesn’t blend as smoothly. Stick with 100% pumpkin puree for the best results.

Can I make this without a milk frother?

Absolutely. A French press works great—just pump the plunger for 30 seconds. Or use a mason jar with a tight lid and shake vigorously. The foam won’t be as thick, but it’ll still be delicious. I’ve done the jar method many times when my frother was on the fritz.

How do I make this less sweet?

Start with 1 teaspoon of maple syrup instead of 1-2 tablespoons. You can also use unsweetened oat milk and skip the vanilla extract. The pumpkin and spices provide plenty of flavor on their own. Taste as you go and adjust.

Can I make this ahead of time for a party?

You can prep the pumpkin base up to 3 days in advance and store it in the fridge. When you’re ready to serve, just pour it over ice with coffee and froth the oat milk fresh. The foam doesn’t hold well, so make it right before serving for the best texture.

Is this latte vegan?

It can be! Use oat milk or almond milk instead of dairy milk, and make sure your maple syrup is vegan (most are). The recipe is naturally vegan-friendly with those simple swaps. I’ve made it for vegan friends and they loved it.

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