Full of cozy, autumnal flavors, this spiced pumpkin cold brew latte is easy to make and more affordable than going to a coffee shop! The spiced pumpkin syrup is made with real pumpkin puree and flavored with pumpkin pie spice, cardamom, and vanilla bean. After a quick simmer, the syrup is mixed with cold brew coffee and milk for a delicious, homemade fall coffee drink.
Why break the bank for a certain chain’s pumpkin coffee drink when you can make a more flavorful (and cheaper!) version at home?! My version of the ever-popular PSL uses real pumpkin, is packed with cozy spices, and is sweetened with a combination of maple syrup and brown sugar. Plus, it’s made with cold brew so no fancy espresso quipment is required! The great thing is that once you make the syrup, you’ll have enough for several drinks. Full disclosure, once you taste the thick spiced pumpkin syrup, you might want to drizzle it over everything! Let’s whip up a batch so we can enjoy this autumnal cold brew latte together.
Notes on Ingredients and Substitutions
Pumpkin puree (not pumpkin pie filling) is an absolute must here so don’t leave it out! You can use canned or homemade, your choice! I’ve made this with both brown sugar and coconut sugar and both versions were equally delicious so feel free to use either. After several different tests and spice combinations, I ended up loving the combo of pumpkin pie spice and ground cardamom. If you can’t find pumpkin pie spice (it’s typically commonly available during fall/winter), you can make your own with this recipe. Make sure to use a cold brew concenrate rather than one that’s already been diluted down since you will be diluting it with milk. Want to make your own cold brew? Try mine!
Tips for Ensuring the Perfect Spiced Pumpkin Cold Brew Latte
- Simmer the syrup over medium low heat for just 5 minutes. This helps thicken the syrup and cook out the raw flavor of the pumpkin and the spices.
- Add the vanilla bean paste (or vanilla extract) AFTER the syrup has simmered. This helps ensure the flavor doesn’t get lost or muddied.
- Don’t forget the pinch of salt in the syrup! It helps balance all of the flavors.
- Since the syrup is thick and almost sauce-like, you have to stir once you add the cold brew in order to incorporate it. Otherwise, the syrup will sit on the bottom of the glass.
- Want a frothy and foamy cold brew latte? Add the syrup to the milk and froth together. Then, pour it over the cold brew and ice!
Spiced Pumpkin Cold Brew Latte in 4 Easy Steps
More Pumpkin Recipes to Enjoy this Fall
If you’re a pumpkin lover like me, you’re always on the lookout for new recipes featuring this beloved winter squash! If you want something warm and savory for chilly nights, try my vegan pumpkin tofu curry that is ready in 30 minutes or less. To make breakfasts a breeze, bake up a batch of my spiced pumpkin pecan granola and enjoy it with yogurt or milk and some diced apple (my favorite way to enjoy it!). For a coffee house style treat at home, try my gluten free and vegan maple glazed pumpkin scones.
Spiced Pumpkin Cold Brew Latte
- Total Time: 30 minutes
- Yield: 1 drink with extra syrup 1x
- Diet: Vegan
Description
Full of cozy, autumnal flavors, this spiced pumpkin cold brew latte is easy to make and more affordable than going to a coffee shop! The spiced pumpkin syrup is made with real pumpkin puree and flavored with pumpkin pie spice, cardamom, and vanilla bean. After a quick simmer, the syrup is mixed with cold brew coffee and milk for a delicious, homemade fall coffee drink.
Ingredients
for the spiced pumpkin syrup
- 1/2 cup water
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 pinch sea salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoons vanilla bean paste, or vanilla extract
for the spiced pumpkin cold brew latte
- 1–2 tablespoons spiced pumpkin syrup
- 1/2 cup cold brew concentrate
- ice
- 1/2 cup oat milk, or your favorite milk
Instructions
Make the syrup first. Combine the water, pumpkin puree, brown sugar, maple syrup, salt, and spices in a small saucepan. Bring to a low simmer over medium low, stirring regularly to encourage the sugar to dissolve. Simmer for just 5 minutes, then remove from the heat. Stir in the vanilla then allow the syrup to cool for 15 minutes before pouring into a bottle or jar. Keep in the fridge until ready to use. Use within 2 weeks. Shake or stir syrup well before using.
To make one drink, add 1-2 tablespoons of the spiced pumpkin syrup to your glass. Add the cold brew and stir well before adding the ice and milk.
Notes
- You’ll end up with roughly 1 cup of spiced pumpkin syrup which is enough for about 8 drinks (if you’re using 2 tablespoons per drink).
- The spiced pumpkin syrup can be used to sweeten other drinks like black coffee, traditional lattes, and chai. It can also be drizzled over pancakes!
- The original version of this recipe used homemade pumpkin seed milk instead of oat milk. If you want to try it, soak 1/2 cup raw pumpkin seeds in water overnight. Drain, rinse, then add to a blender along with 1 1/2 cups water and a pinch of salt. Blend on high until very creamy. Strain through a nut milk bag then bottle and keep in the fridge. Shake well before using. Use within 4-5 days.
- Prep Time: 5 minutes
- Cooling Time: 15 minutes
- Cook Time: 10 minutes
- Category: drink
This sounds so good, I would have never thought to use pumpkin seed milk!! Genius. I like that the ingredients are easy to come by. Also, your photographs are just amazing.
Thanks so much Ruth! Pumpkin seed milk has been my go-to lately 🙂