This pumpkin spice matcha latte is an easy way to bring a bit of fall flavor into your day without it feeling heavy or overly sweet. It’s iced, creamy, and lightly spiced, with smooth matcha, spiced milk, and a simple pumpkin cold foam on top. I’ve been making this when I want something cozy but still refreshing – especially in the afternoons when I want a treat that doesn’t feel like dessert.
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Why You’ll Love This Recipe
- Seasonal but light: You get all the cozy pumpkin spice flavor without it feeling heavy or overly sweet.
- Quick to make: It comes together in just a few minutes, no fancy equipment needed.
- Creamy layers: The spiced milk and pumpkin cold foam give it that café-style feel at home.
- Easy to adjust: You can tweak the matcha strength and sweetness to suit your taste.
Ingredients You’ll Need
This drink is simple to make and uses a handful of familiar ingredients. The full measurements are in the recipe card below, but here’s a quick overview of what you’ll need:
- Matcha powder
- Hot water
- Barista-style oat or cashew milk
- Maple syrup
- Pumpkin pie spice
- Ice
- Coconut cream
- Oat milk
- Pumpkin purée
- Maple syrup
- Pumpkin pie spice
Instructions
Follow along with this step-by-step guide to make your Pumpkin Spice Matcha Latte. You’ll find all the exact measurements in the recipe card below.
Step One: Whisk the matcha powder with hot water until smooth and lightly frothy. Set aside to cool slightly.
Step Two: Froth the pumpkin cold foam ingredients until thick and airy.
Step Three: Whisk the milk, maple syrup, and pumpkin pie spice together.
Step Four: Pour into a tall glass filled with ice.
Step Five: Slowly pour the matcha over the spiced milk to create a layered effect.
Step Six: Spoon the pumpkin cold foam on top and finish with a light dusting of pumpkin pie spice if you like.
Storage
This drink is best enjoyed fresh, especially for the layered look and fluffy foam. If needed, you can prep the matcha and spiced milk ahead of time and store them separately in the fridge, then assemble just before serving.
Expert Tips
Use the thick, solid portion of coconut cream from a well-chilled can – it makes a huge difference to how fluffy and stable the pumpkin cold foam turns out.
FAQ
Yes. Warm the milk gently and skip the ice for a cozy hot version.
A frother works best, but a small whisk or electric mixer will still give you a light, creamy foam.
It’s smooth and balanced. Start with 1 teaspoon and increase if you prefer a stronger matcha taste.
No – it’s lightly sweetened. You can easily adjust the maple syrup to taste.
Serving Suggestions and More Recipes
I usually enjoy this as an afternoon drink or a slow morning treat when I want something cozy but still refreshing. It pairs nicely with something simple like toast, a muffin, or a small snack.
If you loved this, you might also enjoy Pumpkin Smoothie, Choc Coconut Blended Oats, or Vegan Protein French Toast for more cozy-but-balanced ideas.
If you try this pumpkin spice matcha latte, let me know what you think – I always love seeing your versions. Leave a comment below or tag me on Instagram @glowdiaries___ so I can see and share your creations.
Pumpkin Spice Matcha Latte
Ingredients
Matcha Spiced Base
- 1–1 ½ teaspoon matcha powder 3.5 g
- ¼ cup hot water 60 ml, (75–80°C / 170–175°F)
- ½ cup barista-style oat or cashew milk 120 ml/ 120 g
- 1 teaspoon maple syrup 7 g
- ¼ teaspoon pumpkin pie spice 0.5 g
- Ice cubes as needed
Pumpkin Cold Foam
- 2 tablespoons coconut cream chilled, thick portion from a can of full-fat coconut milk, 30 g
- 2 tablespoons oat milk 30 g
- 1 teaspoon pumpkin purée 5 g
- 1 teaspoon maple syrup 7 g
- ⅛ teaspoon pumpkin pie spice 0.25 g
- extra pumpkin pie spice optional for dusting
Instructions
- Whisk the matcha powder with hot water until smooth and frothy. Set aside to cool slightly.
- Froth the pumpkin cold foam ingredients (coconut cream, oat milk, pumpkin purée, maple syrup, pumpkin pie spice) with a handheld frother or electric mixer until thick and airy.
- In a separate cup, whisk together the milk, maple syrup, and pumpkin pie spice until smooth. Pour this spiced milk into a tall glass filled with ice.
- Slowly add the whisked matcha over the spiced milk to create a layered effect.
- Spoon the pumpkin cold foam on top and dust with pumpkin pie spice if desired.
Notes
- Use coconut cream, not coconut milk — scoop the thick portion from a chilled can for best results.
- If you don’t have a frother, whisking by hand works, though the foam will be less fluffy.
- Matcha strength varies by brand; start with 1 teaspoon and increase to 1½ teaspoons for a stronger taste.
- Barista-style plant milks give the creamiest texture and best layering effect.
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