This vegan iced pumpkin spice latte recipe will become your favourite Fall sip. Made with wholesome ingredients, no added sugar — yet ALL the deliciousness. Naturally sweetened with dates, real pumpkin and vanilla, and topped with whipped coconut cream. It’s an easy and healthy recipe we make on repeat to celebrate Fall. And the best part? It’s done in literally 5 minutes.

two glasses of iced pumpkin spice latte on a tray with an espresso machine in the background and other fall props

So we’re well into Fall, friends. This past weekend, in Toronto, I felt the drop in temperature. And, honestly, it felt like the perfect time to dive into my cans of pumpkin puree and happily add to my list of Desi~licious vegan fall recipes. The kiddos continue to be in Summer mode — enjoying nice cream recipes and snacking on frozen fruits. So it was a no-brainer to create a cold brew. 

Plus, I was recently gifted with an espresso machine. Oh boy, coffee recipe requests from the fam flew in — including a copycat of the famous Starbucks iced pumpkin spice latte. I’d be lying if I didn’t say I found myself craving one too… This cold pumpkin spice latte is perfect if you aren’t quite ready to part from your summery sips. 

I have to acknowledge, though, that Starbucks’ version is far too sweet for my liking. Plus, the ingredient list is much longer than it really needs to be.

I love how quick and easy it is to make homemade iced pumpkin spice latte. This particular recipe is far better; it has a fair amount of pumpkin, vanilla, and dates — with no added sugar, zero dairy and no unpronounceable ingredients. Whoo-hoo!

I personally love creating healthier twists of popular recipes. Also, the formula is super simple and tastes just as incredible as my Tumeric Golden Milk recipe — a terrific way to boost your morning brew and take it to the next level. 

Together, the combo of coffee, pumpkin, vanilla and nostalgic Fall spices in this recipe create a truly cozy recipe. The result is a creamy, sweet and decadent drink that you’ll love. It’s one of those recipes that you can enjoy more often as a family because of its wholesome nature. We certainly do. And, of course, it’s lighter on the wallet and more affordable than a coffee shop version.

The coconut cream on top is entirely optional, but to be honest, it does make all the difference. Just make sure you store a can of thick coconut milk or cream in the fridge the night before. It’ll make it easier to extract the cream part from the can. Then, simply whip the cream and have it ready on hand before making the iced pumpkin spice latte.

How To Make Iced Pumpkin Spice Latte – Step By Step

step by step preparation shots of how to make homemade iced pumpkin spice latte in the blender

Find a quick summary of my pumpkin spice latte recipe:

  1. Start by extracting the coconut cream from the can. Whip the cream using an electric whisk. You could also do this by hand (Image 1).
  2. Add the whipped cream to a piping bag with an attached nozzle. I use a mug to hold my bag in place, making it easier to add the cream. If you don’t have a nozzle, you could snip the bag’s tip with scissors to pipe the cream (Image 2). If you want to keep things super simple, skip this step and simply spoon coconut cream on top.
  3. In a blender, add espresso, pumpkin, milk, dates, pumpkin spice, vanilla, salt and pumpkin puree. You could also use strongly brewed coffee for this. The key is to have a bold coffee flavour and blend to mix (Images 3-4).
  4. Pour into glasses over ice (Image 5)
  5. Pipe the coconut cream on top and finish with a sprinkle of pumpkin pie spice (Image 6). Cheers, and enjoy!
two glasses of iced pumpkin spice latte on a tray with an espresso machine in the background and other fall props

Top Tips

  1. If you can, place two glasses in the fridge to chill beforehand. It will help your iced pumpkin spice latte stay nice and cold.
  2. Remember to use thick coconut cream for the topping. By placing a coconut milk can in the fridge helps to extract the thick creamy part.
  3. Use bold coffee like espresso to bring oodles of flavour.
  4. If you have time, chill the espresso until it’s time to blend. This will create a cold latte.
  5. Use a blender to create a truly creamy consistency. If you don’t have a blender, you could use a hand whisk instead.
  6. If you wish to skip the cream, you could froth some milk and use that to top your homemade latte.

[bctt tweet=”Who says you can’t make a lip-smacking Starbucks copycat – minus the added sugar, zero unpronounceable ingredients and with ALL the wholesome goodness. This is vegan Iced Pumpkin Spice Latte! #happyfall #rd” username=”desiliciousrd”]

Frequently Asked Questions

Here are some popular questions that may pop up as you prepare this recipe:

  • Is Pumpkin A Superfood?

Superfood is a trendy buzzword used to describe foods that are “rich” in nutrients and exhibit health-promoting potential. Plant-based colourful foods typically fall into this category. Pumpkin’s bright orange hue is a wonderful source of beta carotene — also available in carrots. Your body utilizes beta carotene and converts it into vitamin A, which is important for immune health. Not to mention, vitamin A also supports your organs to function optimally and is vital for healthy eyes and reproduction. 

Besides beta carotene, pumpkin also contains vitamin C and fibre — both important nutrients for health and disease prevention.

Approximately one cup of pumpkin (250 mL) provides:

> 21 g carbohydrates

> 3 g protein

> 1 g fat

> 7.5 g fibre

> 3.6 g iron

> 60 mg magnesium

> 1800 µg of beta carotene

> 11 mg vitamin C

> 90 calories

flatlay shot of the top of a glass with whipped cream sprinkled with cinnamon displayed on a tray,
  • How Much Caffeine Is In Iced Pumpkin Spice Latte?

According to the National Coffee Association, an ounce of liquid espresso contains approximately 40 mg of caffeine. Based on this, one serving of this recipe has 80 mg caffeine. Bear in mind that every coffee bean is different. Thus, their natural caffeine content varies. Plus, the brewing method impacts caffeine levels as well.

Generally speaking, an 8-oz cup of black coffee provides anywhere from 65 mg to 160 mg of caffeine.

Nutritional Highlights

This iced pumpkin spice latte makes two servings.

One serving provides:

Calories – about 380 calories. Omit the coconut cream to reduce ~ 70-80 calories.

Fat Daily Value (DV): 12%

Protein Daily Value (DV): 24%

Carbohydrates Daily Value (DV): 20%

This pumpkin latte recipe is:

  • An excellent source of Vitamin A
  • An excellent source of calcium
  • A good source of iron

*Percent Daily Values are based on a 2000 calorie diet.

two glasses of iced pumpkin spice latte on a tray with an espresso machine in the background and other fall props

More Easy And Healthy Vegan Fall Recipes You May Like:

  1. Daal with Butternut Squash
  2. Indian Shepherd’s Pie
  3. The Best Healthy Chili Recipe
  4. Cranberry Apple Crumble
  5. Tomato Soup with Fennel

What’s your favourite Fall drink? Share in the comment section below!

If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos. 

Desi~liciously Yours, Shahzadi

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two glasses of iced pumpkin spice latte on a tray with an espresso machine in the background and other fall props
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Get the Recipe:

Vegan Iced Pumpkin Spice Latte (No Added Sugar)

Prep Time: 5 mins
Total Time: 5 mins
Yield: 2 servings
If you're craving a taste of Starbucks Iced Pumpkin Spice Latte — minus the added sugar. Look no further! Make this delicious iced pumpkin spice latte. It's vegan and a healthy beverage you can make at home in literally 5 minutes.

Ingredients
 

  • ½ cup espresso, or strongly brewed coffee
  • 1 cup soy milk, or other plant based milk
  • 2 tbsp pumpkin puree, canned
  • 2 Medjool dates, customize to your taste buds
  • ¼ tsp pumpkin pie spice, + extra for sprinkling on top
  • ½ tsp vanilla extract
  • tsp sea salt
  • 2 cubes ice
  • 2 tbsp coconut cream, optional

Equipment

  • blender

Instructions
 

  • If you're planning on topping your iced pumpkin spice latte with coconut cream, place a can of thick coconut milk or cream in the fridge the night before. This will encourage the separation of coconut cream and coconut water. Then extract the cream and whip. You can do this by hand or use an electric whisk. Add the whipped cream to a piping bag with an attached nozzle. I use a mug to hold my bag in place, making it easier to add the cream to the piping bag. If you don't have a nozzle, you could snip the bag's tip with scissors to pipe the cream. If you want to keep things super simple, skip this step and simply spoon coconut cream on top of your finished latte.
  • In a blender add espresso, milk, dates, pumpkin spice, vanilla, salt and pumpkin puree and blend until creamy and frothy.
  • Pour into two glasses over ice.
  • Pipe the coconut cream on top and finish with a sprinkle of pumpkin pie spice. Cheers, and enjoy!

Notes

  1. If you can, place two glasses in the fridge to chill beforehand. It will help your iced pumpkin spice latte stay nice and cold.
  2. Remember to use thick coconut cream for the topping. By placing a coconut milk can in the fridge helps to extract the thick creamy part.
  3. Use bold coffee like espresso to bring oodles of flavour.
  4. If you have time, chill the espresso until it’s time to blend. This will create a cold latte.
  5. Use a blender to create a truly creamy consistency. If you don’t have a blender, you could use a hand whisk instead.
  6. If you wish to skip the cream, you could froth some milk and use that to top your homemade latte.

Nutrition Information:

Calories: 387kcal (19%)Carbohydrates: 69g (23%)Protein: 12g (24%)Fat: 8g (12%)Saturated Fat: 5g (25%)Sodium: 229mg (10%)Potassium: 2504mg (72%)Fiber: 3g (12%)Sugar: 20g (22%)Vitamin A: 2834IU (57%)Vitamin C: 10mg (12%)Calcium: 264mg (26%)Iron: 4mg (22%)

Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American
Course: Breakfast, Drinks
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.