Craving a cozy fall drink without the gluten or long coffee shop lines? This easy gluten free iced pumpkin spice latte is creamy, refreshing, and made with real pumpkin purée, no syrups or special machines needed!
If you dream of sipping a creamy pumpkin spice latte on a crisp autumn day, but want to skip the gluten, dairy, and expensive coffee shop runs, this recipe is for you!
This iced gluten free pumpkin spice latte brings all the cozy fall vibes in one refreshing cup. It’s made with real pumpkin purée, naturally sweetened with maple syrup, and blended with your favorite milk for a smooth, creamy finish.
The best part? You don’t need fancy syrups or a barista setup, just a blender, a few simple ingredients, and five minutes. Whether you’re craving a mid-day pick-me-up or a cool twist on your favorite fall drink, this homemade latte is the perfect balance of comfort and flavor.
Ingredients
- 2 shots of espresso (or ½ cup strongly brewed coffee)
- 1 cup milk (any kind — almond, oat, coconut, or dairy)
- 1 tablespoon pumpkin purée (not pumpkin pie filling)
- 2 teaspoons maple syrup (add more for extra sweetness)
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- Pinch of fine sea salt
- Ice cubes
- Optional: Whipped cream or coconut whipped cream for topping
Instructions
1. Make the pumpkin mix:
In a small cup or jar, whisk together the pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and sea salt until smooth. This creates a creamy pumpkin base that blends perfectly into your drink.
2. Add the espresso or coffee:
Pour in the espresso shots (or cooled strong coffee). Stir or shake well to combine.
3. Add milk and ice:
Fill a tall glass with ice cubes. Pour in your milk of choice, then add the pumpkin-coffee mixture over it.
4. Stir and serve:
Give it a quick stir, taste, and adjust sweetness or spice if needed.
5. Add the finishing touch:
Top with whipped cream and a sprinkle of pumpkin pie spice for that picture perfect fall vibe.
Tips for the Perfect Iced Pumpkin Latte
- Make it stronger: Use cold brew or an extra shot of espresso for bold flavor.
- Keep it dairy free: Oat milk and coconut milk make it extra creamy.
- For a hot version: Skip the ice, heat your milk, and whisk everything together in a small pot.
Pro Tip
Make a double batch of the pumpkin base (pumpkin + syrup + spice + vanilla) and store it in the fridge for up to 5 days. Then, just add coffee and milk when you need your pumpkin fix!
FAQs
Is pumpkin spice gluten free?
Yes! Most pumpkin spice blends are naturally gluten-free — just check the label to make sure there’s no added flour or fillers.
Can I make it sugar free?
Absolutely. Swap maple syrup for monk fruit syrup or stevia to keep it low-calorie.
How long can I store it?
Once mixed, it’s best enjoyed fresh. You can refrigerate the pumpkin mix separately and combine later.
See more gluten free recipes :
Dairy Free Hot Chocolate (Rich, Creamy & Naturally Sweetened)
Gluten Free Brownie Recipe (Rich, Fudgy & Easy!)
Oat Flour Waffles | Easy Gluten Free Breakfast Recipe
Thanksgiving Green Salad (Fresh, Easy & Gluten Free!)
Gluten Free Poached Pears in Apple Cider ( Easy, Elegant Fall Dessert)
Final Thoughts
This gluten free iced pumpkin spice latte is proof that fall flavors don’t need a drive-thru or gluten! It’s refreshing, smooth, and customizable, perfect for cozy mornings or afternoon pick me ups.
Did you make this recipe? Tag us on Instagram with your beautiful latte creations, we’d love to see your fall in a glass moments!
