Pumpkin season is here — and this time, we went way beyond the usual PSL. We’ve put together 20 of the most unique and unexpected recipes, inspired by Starbucks but elevated with our own twists: from cold foams with pumpkin cream you haven’t seen on Pinterest or the Starbucks app, to latte variations with surprising spices and alternative milk bases.These aren’t just drinks — they’re something you’ll want to start every chilly fall morning with. If you love fall, coffee, and that feeling that the morning is all yours — you’re in the right place.
. Coconut Milk Pumpkin Cold Foam
Ever tried pumpkin cream cold foam not on coffee, but with iced tea? Especially with mint or green tea, and the foam is coconutty, gently spiced, and smells like fall? It’s not just a drink — it’s something totally different.
Here’s my go-to recipe. You can make it daily. It’s super easy, no fancy stuff — just good ingredients and a bit of attention.
What You’ll Need (for 1 serving):
- ½ cup canned coconut milk — the thick kind, not the boxed drink (4 oz or 120 ml)
- 1 tbsp pumpkin puree (I use Libby’s 100% Pure Pumpkin, 15 oz – available on Amazon)
- 1 tsp maple syrup (add more if you like it sweeter)
- ¼ tsp pumpkin spice — a mix of cinnamon, ginger, nutmeg, and clove
- A pinch of salt (yep, salt brings out flavor)
For the base:
- 1 cup chilled tea (mint, jasmine, green, bergamot — go with your mood)
- Ice (optional)
How to Make It:
- In a small bowl or jar, mix the coconut milk, pumpkin puree, maple syrup, spices, and salt.
- Grab a handheld frother and whip the mix for about 30–40 seconds. You want it fluffy but not too thick.
- Fill your glass with ice and pour in the chilled tea.
- Gently spoon the pumpkin foam on top. Don’t stir! Let it float — it looks good, and the taste unfolds as you sip.
Tips & Notes:
- If your coconut milk separated in the fridge — use the creamy top part. That’s what gives you that smooth texture.
- For a more dessert-y version, you can swap maple syrup for vanilla syrup.
- This drink is perfect for a fall brunch or a cozy midday break.
The flavor is spiced, delicate, a bit exotic. Best part — it takes just a few minutes, no coffee machine, no barista skills needed. Just tea and a little imagination. And coconut, of course
It looks best in a tall clear glass or a mason jar with a lid and straw. You see the layers, it’s easy to carry, and it totally sets the fall mood.
2. Almond Pumpkin Cream cold foam with Maple & Cinnamon
Almond milk is light, a little nutty, and it pairs perfectly with pumpkin. Add a bit of maple syrup and cinnamon, and you’ve got it — magic in a glass.
I first made this version last October — honestly, just because the store was out of coconut milk. And just like that, this became my go-to.
It’s lighter than the coconut one and tastes much closer to the classic pumpkin cream cold foam you’d find at a café — just without the sugar and sketchy additives.
What You’ll Need (for 1 serving):
- ½ cup almond milk (4 oz / 120 ml) — unsweetened, unflavored works best
- 1 tbsp pumpkin puree (Libby’s 100% Pure Pumpkin is perfect)
- 1 tsp maple syrup
- ¼ tsp ground cinnamon
- A pinch of ginger or nutmeg (optional)
- A pinch of salt
For the base:
- 1 cup cold brew or chilled tea (like rooibos or mild black tea)
- Ice
How to Make It:
- Warm the almond milk slightly. This step is optional, but helps a lot: the puree dissolves better and the foam turns out softer and silkier. Just microwave it for 10–15 seconds — warm, not hot.
- Mix all the foam ingredients. In a small bowl or spouted cup, combine the almond milk, pumpkin puree, maple syrup, cinnamon, salt, and a pinch of ginger or nutmeg if you’re using them. Stir until completely smooth.
- Froth the mixture. Use a handheld frother and blend for 30–40 seconds, until it’s fluffy but not stiff. The foam should pour easily but hold its shape.
No frother? Just pour the mix into a jar with a lid and shake hard for a full minute. It actually works pretty well! - Prepare the base. Fill a glass with ice and pour in your cold brew or tea. A smooth cold brew or mild black tea works best — it won’t overpower the spices.
- Add the pumpkin foam on top. Pour it slowly, using a spoon or by running it down the side of the glass, so the foam stays layered on top.
Don’t stir it right away! Let the layers shine — the first sip through the foam is pure fall heaven.
Tips & Notes:
- Want a richer flavor? Use homemade almond milk, especially if it’s made from soaked almonds.
- For that perfect texture, make sure the pumpkin is well mixed — if it’s too thick, add a splash of water.
- No cinnamon? Try a pinch of cardamom — especially good if you’re pairing this with tea.
This drink looks best in a short glass with thick walls — the foam layer shows through beautifully, especially over ice. And bonus: it’s easy to stir with a cinnamon stick on top — the foam isn’t too tall, so the aroma hits right away.
It’s the kind of recipe you can make every single day in fall without overloading on calories. The flavor is warm, soft, comforting, and not too sweet.
3. Frother-Free Pumpkin Cream Cold Foam (Shake & Pour)
This version of pumpkin cream cold foam is dead simple: just toss everything in a jar, shake, and pour. The foam won’t be super airy, but you’ll have it ready in under a minute — no blender, no frother, no mixer.
Perfect when you’re in a rush or just want to avoid extra dishes. Just make sure the jar has a tight-sealing lid and shake well.
What you’ll need (for 1 serving):
- ½ cup of milk — oat, almond, or regular dairy (4 oz / 120 ml)
- 1 tbsp pumpkin puree (Libby’s 100% Pure Pumpkin is perfect)
- 1 tsp maple syrup or another sweetener
- ¼ tsp pumpkin spice
- Pinch of salt
For the drink:
- 1 cup cold coffee, tea, or matcha (8 oz / 240 ml)
- Ice
How to make it:
- Grab a clean jar with a tight lid. Mason jars (8–12 oz) work perfectly. It’s important the lid seals well — you’ll be shaking hard.
- Pour in the milk, add pumpkin puree, maple syrup, pumpkin spice, and salt. Seal the lid.
- Shake the jar vigorously for at least 30–40 seconds. Don’t just swirl — shake like you mean it. The mix should become smooth and lightly frothy. Milk with more protein (like dairy or oat) works best.
- Fill a glass with ice, then pour in your base — coffee, tea, or matcha.
- Top with the foam. You can pour it straight from the jar or spoon it over for more control. The foam will be soft, slightly creamy, and packed with pumpkin-spice flavor.
Want it thicker? Use full-fat milk or a little more pumpkin puree. Prefer it less sweet? Just skip the syrup. Totally customizable to your taste.
Pro tip. Serve in a clear glass or a jar with a lid if you’re heading out. The foam will gently settle over the drink — and it looks as good as it tastes.
4. Low-Cal Pumpkin Cream Cold Foam with Oat Milk
The usual pumpkin foam is often too fatty (especially when made with heavy cream or coconut milk). I gave oat milk a shot, and it worked beautifully: it adds softness and even a hint of sweetness — while keeping the calorie count low. The rest is just technique.
What you need (1 serving):
- ½ cup oat milk (4 oz / 120 ml) — unsweetened, unflavored for full control over the taste
- 1 tsp pumpkin purée (Libby’s 100% Pure Pumpkin is perfect)
- ½ tsp vanilla extract
- ¼ tsp pumpkin spice
- Optional: ½ tsp erythritol, stevia, or other low-cal sweetener
- Pinch of salt
For the drink:
- 8 oz (240 ml) of cold brew, drip coffee, or tea
- Ice (optional)
How to make it (in detail):
- Choose the right oat milk. This is the key. Barista-style oat milk works best — higher protein, better frothing. But plain unsweetened oat milk is also okay. Avoid flavored or sweetened types — they’ll clash with the spices.
- Combine everything. Use a narrow bowl or measuring cup. Add the pumpkin purée, vanilla, spice, salt, and sweetener (if using). Stir until fully smooth. If the purée isn’t blended well, the foam won’t be silky.
- Froth it up. Use a hand frother. Whip for at least 45 seconds. Oat milk foams fast, then quickly breaks down — so go slow, then fast, then pause, then finish strong.
If it’s not holding: add a splash of room-temp milk and froth again, or chill for 5 minutes and retry. - Build your drink. Fill your glass with ice, pour in your coffee or cooled tea. Green or black tea also works — just avoid anything bitter or overpowering.
- Top with your foam. It won’t be super thick, but it’ll have a yogurt-like texture, smooth and light. Pour slowly and you’ll even get layering — especially if the drink isn’t hot.
Calories? Just 40–50 per serving. And still rich in pumpkin, spice, and vanilla flavor. No compromises here
Try JoyJolt Insulated Glasses on Amazon — a double-walled clear glass shows off the foam beautifully. Oat milk foam has a pale yellow hue that looks amazing in layered drinks.
5. Vegan Pumpkin Cold Foam with Creamy Cashew Base
Tried making pumpkin cream cold foam without milk? This cashew-based version is shockingly good. Cashews blend into a silky smooth cream, have almost no strong nutty flavor, and create a thick, stable foam — even without a frother.
No additives, just whole ingredients.
What you’ll need (for 1 serving):
- 2 tbsp raw cashews, soaked overnight or at least 2 hours
- ⅓ cup water (80 ml)
- 1 tbsp pumpkin puree (Libby’s 100% Pure Pumpkin is perfect)
- 1 tsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp pumpkin spice
- Pinch of salt
For the drink:
- 8 oz of cold brew, matcha, or tea (240 ml)
- Ice
How to make it:
- Soak the cashews. Leave them in room-temp water for at least 2 hours, or soak in hot water for 20 minutes if you’re short on time. Drain and rinse well.
- Add everything to a blender. Cashews, water, pumpkin puree, syrup, vanilla, spice, salt — all at once. A small countertop blender or immersion blender works best.
- Blend until smooth and creamy. This takes about 40–60 seconds. You’re aiming for a thick, creamy texture — like whipped cream. Strain through a fine mesh if you want it ultra-smooth, though it’s not necessary.
- Chill if you have time. Pop it in the fridge for 10 minutes — pumpkin cream cold foam blends even better if you re-whip it before serving.
- Assemble your drink. Fill a low glass with ice, pour in your base (coffee, matcha, or tea), and spoon the foam on top. It holds its shape like a champ.
Want to switch it up? Try replacing water with almond milk or strong chamomile tea. Or bump up the spice for a chai-style twist — this cashew base can handle it.
It’s dairy-free, frother-free, and ridiculously smooth. You might not go back to store-bought again.
6. No-Sugar Pumpkin Foam for Keto Coffee
If you’re doing keto or just cutting sugar, this recipe is your best friend — not a single gram of sugar, but the flavor stays rich thanks to heavy cream and real pumpkin puree. The foam turns out thick, slightly stretchy, and holds its shape. Carbs stay low — no more than 3g per serving, if you keep the puree and cream within limits.
What you’ll need (for 1 serving):
- ¼ cup heavy cream (60 ml) — 36% fat or higher
- 1 tsp pumpkin puree (Libby’s 100% Pure Pumpkin is perfect)
- ¼ tsp pumpkin spice
- 1–2 pinches erythritol or 2 drops of stevia (to taste)
- Pinch of salt
For the coffee:
- Strong espresso, filter coffee, or keto-friendly cold brew — 8 oz (240 ml)
- Ice, optional
How to make it: simple and clear
- Chill your cream. This matters: warm cream doesn’t whip well. Pop it in the fridge for 10–15 minutes before starting. If it’s already cold — you’re good to go.
- Combine the ingredients. In a bowl or measuring cup, add the cream, pumpkin puree, spices, salt, and sweetener. Mix thoroughly with a spoon — especially the pumpkin puree. It needs to fully dissolve into the cream so it doesn’t clog up your frother.
- Froth it. Use a handheld frother. The cream thickens quickly, so watch the texture: you want it thick and soft, but not over-frothed into butter. Usually, 20–30 seconds is plenty.
Want thicker foam? Froth a bit longer and add 1 tsp of water — it’ll help stabilize the texture. - Prepare your coffee. Brew a strong coffee or grab some cold brew. If you’re going full keto, you can stir in 1 tsp of MCT oil or unsweetened collagen powder — the foam pairs great with both.
- Assemble your drink. Pour the coffee into a glass, add ice (if going iced), and spoon the pumpkin foam on top. The cream is thick enough to float and slowly “slide” down into the drink — like a rich keto cappuccino.
If you want a dairy-free version, you can swap the cream for the thick part of canned coconut milk. The texture will be lighter, but it’s 100% vegan and still keto-friendly.
Go with a wide ceramic mug for hot coffee or a low glass with a thick base for iced — it looks and feels better.
7. Iced Chai Latte with Spiced Pumpkin Cloud
The base is chai latte, and if you’ve ever had a chai at Starbucks or Peet’s, you know the taste: cinnamon, clove, black pepper, cardamom. On top, we’ll add a cold pumpkin foam that creates just the right contrast — spices on the bottom, pumpkin and creaminess on top.
What you’ll need (for 1 serving):
For the foam:
- ½ cup of milk (any kind, but oat or cashew is best — 4 oz / 120 ml)
- 1 tbsp pumpkin purée (Libby’s 100% Pure Pumpkin is perfect)
- 1 tsp maple syrup or ½ tsp honey
- ¼ tsp spice blend: cinnamon, cardamom, ground ginger, a pinch of black pepper
- a pinch of salt
For the tea:
- ⅔ cup brewed chai concentrate or strong masala tea (160 ml)
- ⅓ cup milk (80 ml)
- ice
If you don’t have premade chai concentrate — brew strong black tea with milk and spices in a 2:1 ratio, or use Tazo Chai Classic Concentrate.
How to make it: step-by-step and exact
- Make the chai base. If you’re using store-bought concentrate, just chill it. If you’re making it yourself — brew 1 bag of strong black tea with ½ tsp of spices (cinnamon, clove, cardamom, pepper) and add a bit of milk. Let it cool completely, or the foam on top will melt.
- Gather the ingredients for the foam. In a cup or jar, mix the milk, pumpkin purée, syrup (or honey), spices, and salt. You can use a premade chai mix or make your own — just make sure there’s cardamom in it, it really lifts the flavor.
- Froth it. A frother is your best friend. Work it for 30–40 seconds until the foam becomes thick and aromatic. If you’re doing it in a jar — just shake it like crazy. Oat or cashew milk works best for texture, especially barista versions.
- Assemble the drink. Fill a glass with ice, pour in the chai base, then a bit of milk. Carefully spoon the foam on top. It should stay on the surface — like a spiced pumpkin cloud.
You can tweak the foam depending on your mood: add more cinnamon, swap the maple syrup for coconut, or even make your chai with oat milk and a pinch of saffron — sounds weird, but it works.
Go for a tall latte glass, or a clear Mason Jar with a handle and lid. The see-through presentation is important — the layers look stunning: dark tea on the bottom, milk in the middle, and pumpkin foam on top.
8. Pumpkin Cream Cold Foam for Matcha Lattes
Not everyone loves matcha. And I get it. But if you add a soft, spiced pumpkin cream cold foam to it, matcha shows a whole new side. It’s visually bold (green + orange), balanced in flavor, and not overly sweet.
What you’ll need (for 1 serving):
For the foam:
- ½ cup oat or cashew milk (120 ml)
- 1 tbsp pumpkin purée (Libby’s 100% Pure Pumpkin is perfect)
- 1 tsp maple syrup or ½ tsp coconut sugar
- ¼ tsp spice blend (cinnamon, nutmeg, cardamom)
- a pinch of salt
For the matcha latte:
- ½ tsp ceremonial grade matcha
- 2 tbsp hot water (not boiling!)
- ½ cup plant-based milk (oat works best)
- ice
Tip. You can use culinary grade matcha to save money, but ceremonial gives a brighter color and smoother taste.
How to make it:
- Prepare the matcha. Sift your matcha powder into a small bowl or cup. Add 2 tbsp hot (not boiling) water. Whisk it using a bamboo whisk or milk frother until no clumps remain. You should have a bright green, slightly frothy base.
- Build your matcha latte. Fill your glass with ice. Pour in the matcha, then add cold oat milk. Looks beautiful already, right? But we’re not done yet.
- Make the pumpkin foam. In a separate cup, combine the milk, pumpkin purée, syrup, spices, and a pinch of salt. Froth with a handheld frother (or shake it up in a shaker bottle).
Want a stronger, fluffier foam with brighter color? Use a full-fat oat barista milk — it won’t fail you. - Bring it all together. Gently pour the pumpkin foam over your matcha latte. The foam will float on top in a vibrant orange layer over the green base.
Don’t mix it just yet — this drink is meant to be sipped through the foam.
If you like your matcha sweeter, add syrup to the latte part. If you prefer it less sweet, skip the sugar in the foam — the pumpkin alone gives it a creamy feel.
This is a bold visual drink, so only a clear glass will do. Go with a tall, narrow one to show off those beautiful layered colors.
9. Pumpkin Foam with Honey & Nutmeg Twist
This pumpkin foam is soft, slightly sweet, and spiced with a warm nutmeg note. It works equally well with coffee or tea, especially when you want to skip flavored syrups and add something more natural. The key here is to go light on the honey — too much and it’ll overpower everything else.
What you’ll need (for 1 serving):
- ½ cup milk (120 ml) — oat milk or whole dairy milk both work
- 1 tbsp pumpkin purée (Libby’s 100% Pure Pumpkin is perfect)
- 1 tsp honey (liquid or gently melted — not crystallized)
- ⅛ tsp ground nutmeg
- a pinch of salt
- (optional) a drop of vanilla extract
For the base:
- 8 oz (240 ml) cold brew coffee or strong black tea
- ice
How to make it:
- Melt the honey. If your honey is solid or grainy, microwave it for 5–10 seconds until smooth. It needs to blend well with the milk — otherwise, it’ll stay stringy and ruin the texture of the foam.
- Mix the foam ingredients. In a small, narrow bowl or cup, combine milk, pumpkin purée, honey, nutmeg, salt, and vanilla (if using). Stir with a spoon or mini-whisk until smooth.
- Froth the foam. Use a handheld frother and whip for 30–40 seconds. The texture won’t be super dense, but it’ll be airy and fragrant. Whole milk gives a thicker result; oat milk is lighter but still flavorful.
- Prepare the drink. Fill your glass with ice and pour in the coffee or tea. This foam pairs best with cold brew or Assam tea — bold but not too bitter.
- Pour the foam. Pour gently — either down the side of the glass or over a spoon. The honey gives the foam a slightly heavier texture, so it’ll slowly drift into the drink, creating a beautiful gradient.
Optional twist. Want to lean into the honey flavor? Drizzle a bit of honey directly into the drink before serving. Or skip the pumpkin purée for a simple honey-nutmeg foam — perfect even for herbal teas.
10. Single-Serve Pumpkin Cream Cold Foam with Dairy-Free Blend
This recipe is made for one single drink — and the foam is completely dairy-free, built on a mix of oat and almond milk. You can swap in any other plant milk you like — just make sure it’s unsweetened and doesn’t have vanilla added by default.
What you’ll need (for 1 serving):
- ¼ cup oat milk (60 ml)
- ¼ cup almond milk (60 ml)
- 1 tsp pumpkin purée (Libby’s 100% Pure Pumpkin is perfect)
- ½ tsp maple syrup or stevia, to taste
- ¼ tsp pumpkin spice
- a pinch of salt
For the base drink:
- 1 cup of coffee, tea, or matcha (240 ml)
- ice (optional)
How to make it:
- Mix your milk and pumpkin. Grab a small jar with a lid — around 8 oz (250 ml) is perfect. Add both types of milk, pumpkin purée, maple syrup (or stevia), pumpkin spice, and salt. Stir well with a spoon to combine everything evenly.
- Shake it up. Close the lid tightly and shake for 40–60 seconds. You’ll get a light, creamy foam — not super thick, but smooth and velvety. No blender or frother needed.
Want a denser texture? Chill the jar for 5 minutes in the fridge, then shake again. Cooler liquid gives a tighter foam. - Pour your base. Brew your coffee, tea, or matcha and pour it into a glass or mug. Add ice if you want it cold. This recipe works great with mild, neutral drinks like light black tea, drip coffee, or plain matcha.
- Top with the foam. Gently pour your pumpkin foam on top. If you like, finish it with a pinch of cinnamon or a tiny drizzle of maple syrup right in the center.
Since this is a single-serve recipe, it looks especially nice in a classic glass mug with a handle12 oz . You can see all the layers, and it works for any drink.
11. Japanese Pumpkin Spice Cold Brew with Matcha Foam
I love coffee. But even more — those moments when a drink becomes a ritual. That’s what this Japanese Pumpkin Spice Cold Brew with matcha foam is for me. I was standing on the porch, staring at the pumpkins near the gate, and realized I didn’t want just another “pumpkin spice latte.” I wanted something in the spirit of Japan, where they honor seasonality and taste without sugar.
This isn’t just another PSL. This is smooth cold brew with spiced pumpkin and a salty note, topped with a soft matcha foam. No sticky vanilla or whipped cream here. And the best part — it’s refreshing, beautiful, it just feels good to make it for yourself.
What you’ll need
For the drink:
- ¾ cup cold brew (6 oz / 180 ml)
- 2 tsp pumpkin puree (I recommend Libby’s 100% Pure Pumpkin on Amazon— the texture is just right)
- 1 tsp maple syrup or simple syrup (adjust to taste)
- ½ tsp pumpkin spice
- a pinch of sea salt
- ice
For the matcha foam:
- ¼ cup oat milk (2 oz / 60 ml), warmed
- ½ tsp matcha powder (ideally culinary grade, like Jade Leaf Culinary Grade Matcha on Amazon)
- ½ tsp honey or agave syrup (optional)
You can swap the oat milk for almond milk if you want it even lighter — the flavor will be less creamy but with a nice almond trace.
How to make it — the Japanese way
- Start with the cold brew. Mix cold brew, pumpkin puree, spices, syrup, and a pinch of salt in a glass. Stir it well — you can use a spoon, but it’s easier to shake if you’ve got a shaker on hand. Add ice almost to the top.
- Now the matcha foam. In a small bowl or measuring cup, whisk the matcha powder with warm oat milk. Important: start with just a little milk to make a paste, then add the rest — that way, you won’t get clumps. Use a whisk or handheld frother to make a light foam. Add a bit of honey if you like — it pairs beautifully with matcha.
- Assemble the drink. Carefully pour the matcha foam over the pumpkin cold brew. If you want it to look extra pretty, pour it over the back of a spoon so it layers more smoothly.
- Enjoy. It’s best not to stir this PSL — let the flavor unfold in layers. First sip: coffee with cold spiced pumpkin. Second sip: warm matcha. A balance of softness and boldness. Definitely not Starbucks.
A tall clear glass works best — so you can see the layers. The green matcha foam against the dark cold brew and pumpkin is just gorgeous.
This drink is great on its own, especially in the morning or midday. But if you want a snack, try it with goat cheese toast and honey. Honestly? We often have it with plain oat cookies or rice crackers. They highlight the subtle matcha flavor and don’t overpower the aroma.
Temperature tip
If it’s really hot out, chill both the cold brew and foam separately in the freezer for about 5 minutes. That way the drink will hold its texture longer and won’t fall apart right after you build it.
12. Classic 2003 Starbucks Copycat (Original Launch Recipe)
Yeah, these days, most PSLs from cafes are just vanilla-sugar syrup bombs. But the original was something else. It had real pumpkin. Warm espresso. A touch of nutmeg. And no whipped cream by default. We recreated that exact flavor — straight from memory archives, with a pinch of facts.
What you’ll need
For the pumpkin base:
- 2 tbsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- 1 tbsp simple syrup
- ½ tsp pumpkin spice
- ¼ tsp vanilla extract
- a pinch of salt
For the drink:
- 1 shot espresso or ⅓ cup strong brewed coffee (2.5 oz / 75 ml)
- ¾ cup milk (6 oz / 180 ml), whole milk works best
- optional — a bit of whipped cream and a dash of cinnamon on top
How to make it — 2003 style
- Warm up the puree. In a small saucepan, combine the pumpkin puree, simple syrup, spices, vanilla, and salt. Stir and heat gently for 1–2 minutes over low heat. The mixture should become smooth and aromatic.
- Add the milk. Pour the milk into the saucepan and whisk or froth until it forms a light foam. Don’t boil it — just heat it up as you would for a pumpkin spice latte.
- Assemble the drink. Pour the espresso into a mug, add the warm pumpkin milk. If you want, top with a bit of whipped cream and sprinkle with cinnamon.
- Take a sip. This is exactly the PSL that started it all. No fake flavoring, no stickiness. Just that classic fall taste, straight out of the early 2000s.
Best served in a warm ceramic mug — it holds the heat, and the coffee just drinks slower that way.
We sometimes pair it with banana bread or a plain piece of toast with pumpkin butter. If you’re in the mood for a bit of coffee nostalgia — this totally hits the spot.
13. Mexican PSL with Cinnamon Horchata Twist
This recipe was inspired by the street drinks in Mexico City, especially horchata — that cool, cinnamon-spiced rice milk we once drank straight from a plastic cup under the sun. Here, we mix it with hot coffee and a pinch of chili to get something… different. And delicious.
What you’ll need
For a quick horchata:
- ½ cup unsweetened rice milk (4 oz / 120 ml)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- 1 tsp honey or maple syrup
- optional — a pinch of cayenne pepper (yes, it totally adds character)
For the drink:
- 1 shot strong brewed coffee or espresso (2–3 oz / 60–90 ml)
- 2 tsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- ½ tsp pumpkin spice
- optional — a bit of whipped cream and some grated dark chocolate for topping
How to make it
- First — the horchata. Don’t worry, it’s easy. In a small saucepan, combine rice milk, cinnamon, nutmeg, vanilla, honey, and cayenne if you’re feeling bold.
Warm over low heat — don’t let it boil. Stir constantly — especially important so the honey and spices don’t burn and turn bitter. After 2–3 minutes, the mix will be aromatic and slightly thickened — that’s perfect. - Add the pumpkin and spice. Right in that same pan, stir in the pumpkin puree and pumpkin spice. Mix well. You’ll get a soft, warm, golden-brown base — kind of like custard, only lighter.
- Pour in the coffee. Brew espresso or strong coffee and gently pour it into the horchata base. Give it a quick whisk to combine. You can also froth it with a milk frother — it adds a nice creamy texture.
- Serve it hot. Pour into your cup, top with whipped cream and a pinch of grated dark chocolate. And right there… no one will ever call PSL boring again.
The serving here matters: a warm ceramic mug with a wide rim so the aroma of cinnamon and vanilla hits you first.
It pairs beautifully with soft corn cookies or a slice of sweet bread like pan de muerto. Makes for a warm, rounded flavor combo you’ll want to sit with for a while.
14. Middle Eastern Pumpkin Spice Cardamom Latte
Pumpkin and cardamom. Sometimes it feels like they were made for each other.⠀
This recipe is warm, spiced, with hints of rose, dates, and a touch of saffron. It turns out soft, like it’s warming you from the inside. Especially if you drink it slowly, under a blanket, with the dog sleeping by the heater.
What you’ll need
For the base:
- 2 tsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- ½ tsp ground cardamom
- 1 tsp honey or date syrup
- ⅛ tsp ground turmeric
- optional — a pinch of saffron soaked in 1 tsp warm water for 5 mins
- a pinch of salt
For the drink:
- 1 shot strong coffee or espresso (2–3 oz / 60–90 ml)
- ¾ cup whole milk (6 oz / 180 ml) — almond milk works too
- optional — crushed pistachios and rose petals for garnish
How to make it — in a Middle Eastern rhythm
- Warm the base. In a small saucepan, combine the pumpkin puree, cardamom, honey, turmeric, salt, and the soaked saffron (if using). Heat it over very low heat to let the spices bloom. Take a deep breath — even at this stage, the aroma is already amazing.
- Add the milk. Pour the milk into the same pan and whisk. Don’t let it boil, just warm it up. If you’ve got a frother — great, it’ll make the texture smoother and creamier.
- Brew the coffee and bring it together. Pour the espresso into a cup, then add the spiced milk on top. You can stir gently or leave it layered.
- Garnish. Sprinkle some crushed pistachios and (if you’re feeling extra) a couple of dried rose petals on top. That little bit of crunch and floral aroma really brings it together.
Best served in a thin-walled mug with some pattern. We’ve got this old porcelain one from a flea market — feels like it was made just for this drink. But if you want to keep it simple, a Turkish-style glass mug with a gold rim looks elegant and gives off the exact right kind of vibe.
Dates, a bit of sesame, or a thin slice of goat cheese — all of these pair beautifully with the spices and create this calm, balanced ritual. Definitely worth a try.
15. Nordic Iced PSL with Sea Salt & Brown Sugar
Soft pumpkin, deep coffee, and that unexpected salty foam on top — that’s where the Nordic character really shows. One morning, we had some leftover brown caramel from baking sweet buns. I added a pinch of sea salt — and bam! That was my new favorite.
What you’ll need
For the drink:
- ¾ cup cold brew (6 oz / 180 ml)
- 1½ tsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- 1 tsp dark brown sugar
- ¼ tsp pumpkin spice
- ice
For the salted foam:
- ¼ cup heavy cream
- 1 tsp maple syrup or the same brown sugar
- a pinch of coarse sea salt (like Maldon)
How to make it — minimalism + flavor depth
- Mix the base. In a shaker or jar, combine the cold brew, pumpkin puree, spices, and brown sugar. Shake it well so everything blends. Add ice to your glass and pour in the drink.
- Whip the foam. In a separate bowl, whisk the cream, syrup, and salt. Don’t overwhip — you want a soft, stretchy texture, almost like melting ice cream.
- Add the foam. Carefully pour the whipped cream over the coffee. It’ll sink a little — that’s totally fine. As long as some of it stays on top, you’re golden. Don’t stir it!
- Enjoy the contrast. First sip — salty foam. Then — coffee with pumpkin and caramel. It’s like a cold sea breeze and a warm blanket all at once. Very Nordic.
This pumpkin spice latte is perfect in a rocks glass — short, sturdy, with enough room for ice. The weight makes it feel grounded, and it just fits the drink.
Pairs well with something salty and simple. We once had it with rye bread and butter — surprisingly balanced, with no extra sweetness. Worth a try if you want a clean contrast.
16. Colonial-Style Pumpkin Spice Ale Latte
We used to joke that Americans only started mixing beer and coffee because they didn’t have decent tea in the 18th century. But then Lindi and I sat down with some old books and started digging in: what kind of pumpkin drink might have actually been on the table back then?
Turned out: pumpkin, barley, and spices were all pretty common in colonial recipes. That’s how the idea of a pumpkin beer latte came up. But not a heavy one — it’s light, slightly malty, with a spiced caramel body. And no, it’s not some “weird mix.” It’s exactly the kind of thing that warms you up after garden work. Or replaces dessert.
What you’ll need
For the simmered base:
- ½ cup non-alcoholic ginger ale or dark lager (4 oz / 120 ml)
- 2 tsp pumpkin puree (we use Libby’s 100% Pure Pumpkin)
- 1 tsp brown sugar
- ½ tsp pumpkin spice
- ¼ tsp ground cinnamon
- a pinch of nutmeg
For the drink:
- 1 shot coffee or espresso
- ⅓ cup milk (2.5 oz / 75 ml), warmed
- optional — a pinch of ground black pepper on top
How to make it — with respect for the era
- Brew the pumpkin ale. In a small saucepan, mix together the ginger ale, pumpkin puree, spices, and brown sugar. Bring to a gentle boil over medium heat, then simmer for another 2–3 minutes.
It will thicken slightly, become aromatic, and carry that mild malty edge. This isn’t a sweet syrup — it’s a sturdy base.
- Combine with coffee. Brew your coffee and heat the milk. In your cup, add the coffee first, then the pumpkin ale base, then the milk. You can stir it slightly, but don’t fully blend it — let the flavor layers stay distinct.
- Final touch. Add a pinch of freshly ground black pepper on top — sounds weird, but it brings just the right bit of warm bitterness to tie everything together.
No fancy presentation needed. This pumpkin spice latte goes great with plain crunchy biscuits or cheese — something like sharp cheddar or a rind-on goat cheese works especially well.
17. Iced French PSL with Lavender & Vanilla Bean
This recipe didn’t come from some dreamy vision of Paris. It came straight from our real summer rhythm: dusty garden work, then shade, ice, and something light, floral, but still coffee-based. Lindi and I had been testing lavender in syrups since spring, and we finally found that one formula where the lavender doesn’t taste soapy — it adds depth.
This is an iced pumpkin spice latte, no heavy milk, with a subtle vanilla aroma and soft pumpkin note in the background. Not sweet, not cloying, and definitely not what you’d get in a standard coffee shop.
What you’ll need
For the lavender-vanilla syrup:
- ½ cup water (4 oz / 120 ml)
- ½ cup sugar
- 1 tsp culinary dried lavender
- ½ vanilla bean (or ½ tsp vanilla paste)
For the drink:
- ¾ cup cold brew (6 oz / 180 ml)
- 2 tsp pumpkin puree (as always — Libby’s 100% Pure Pumpkin)
- 1 tsp lavender-vanilla syrup
- ¼ tsp pumpkin spice
- ¼ cup milk (2 oz / 60 ml), oat or almond preferred
- ice
How to make it
- Make the syrup. Combine water and sugar in a small saucepan. Bring to a boil, then add lavender and vanilla. Lower the heat and simmer for 3–4 minutes.
Remove from heat, cover, and let it steep for 10–15 minutes. Strain through a fine sieve. Keeps in the fridge for up to 2 weeks. Best used after 24 hours — the flavor will mellow.
- Assemble the drink. In a shaker or jar, mix the cold brew, pumpkin puree, spices, lavender syrup, and milk. Shake until smooth. Add ice to your glass, pour in the drink.
- Lindi’s twist. If you want a little foam on top, add a splash of whipped cold plant-based milk. Sometimes we finish it with a single drop of lavender syrup over the foam. It gives that “dessert without dessert” vibe.
This drink isn’t meant for a meal, or even for conversation. It’s for that midday pause when you need to shift gears.
Pairs best with something simple and crisp: biscotti, a thin sugarless cookie, or even a salted breadstick. Most important — nothing that overpowers the lavender.
18. Vegan Thai Pumpkin Spice Iced Latte with Coconut Milk
Lindi and I are huge fans of Thai desserts — especially sangkhaya, a coconut-pumpkin pudding. And at some point, it just clicked: this could be the perfect base for a latte. No dairy at all, but plenty of body, flavor, and that kind of aroma that lingers in your mouth. This pumpkin spice latte isn’t something you sip — you chew it. And that’s what makes it cool.
What you’ll need
For the coconut-pumpkin base:
- 2 tsp pumpkin puree (Libby’s 100% Pure Pumpkin)
- ½ tsp ground ginger
- ¼ tsp cinnamon
- 1 tsp agave syrup or coconut sugar
- ½ cup full-fat coconut milk (4 oz / 120 ml) — from a can, not a drink
- a pinch of salt
For the drink:
- ¾ cup cold brew or strong brewed coffee (6 oz / 180 ml)
- ice
- optional — coconut flakes or toasted sesame for garnish
How to make it — slow and easy, like in Bangkok
- Warm and whip the base. In a small saucepan, combine the pumpkin puree, spices, syrup, coconut milk, and salt. Warm it over low heat for 2–3 minutes, stirring constantly — it should become smooth, fragrant, and slightly stretchy.
You can make a larger batch in advance — it stores well in the fridge for a couple of days. Sometimes we prep it the night before and use it in the mornings like a sauce.
- Assemble the drink. Fill your glass with ice. Pour in the cold brew. Then spoon 2–3 tablespoons of the coconut-pumpkin mix on top. Don’t stir it all the way — try sipping it in layers first. It creates that dual flavor effect that just works.
- Garnish. A few coconut flakes or a pinch of toasted sesame on top — not essential, but adds the right texture and aroma.
This pumpkin spice latte is dense and rich. Best in the middle of the day, when you need a break — not for caffeine, but for flavor.
Pairs nicely with spicy mango salad, banana chips, or even plain rice crackers. Just don’t rush it. This drink is meant to be eaten off the edges of the glass with a spoon.
Lindi and I like to call it our “Thai-style break” — slow, with the fan on, and a view of the lemongrass bush we still haven’t managed to plant properly.
19. Diner-Style Pumpkin Spice Latte with Cinnamon Marshmallow Cream
The pumpkin here is thick. The coffee — strong. The cream? Whipped with marshmallows. Yep, you heard that right. And it’s absolutely worth it.
What you’ll need
For the drink:
- ¾ cup strong coffee or espresso (6 oz / 180 ml)
- ½ cup milk (4 oz / 120 ml), dairy or plant-based
- 2 tsp pumpkin puree (Libby’s 100% Pure Pumpkin)
- 1 tsp brown sugar
- ½ tsp pumpkin spice
- a pinch of salt
For the marshmallow cream:
- ¼ cup heavy cream (2 oz / 60 ml)
- ¼ cup mini marshmallows (about 1 oz / 30 g)
- ¼ tsp ground cinnamon
How to make it — true American-style
- The base. In a small saucepan, heat up the milk, pumpkin puree, sugar, spices, and salt. Don’t let it boil. Whisk until smooth. Add in the coffee. Stir to combine.
- The cream. In a separate saucepan, warm the cream and add the marshmallows. Stir until they completely melt. Remove from heat and let cool slightly. Whip using a mixer or whisk — it won’t form stiff peaks, but that’s exactly what you want. Fold in the cinnamon.
- Assemble. Pour the pumpkin coffee into a glass or mug. Spoon the marshmallow cream on top. It won’t hold a shape — but it will give you that childhood flavor and buttery indulgence. Top with a pinch of cinnamon or even cookie crumbs if you like.
This is for breakfast or late brunch. Serve it with warm rolls, cornmeal pancakes, or leftover sweet potato pie. And eat it all.
Lindi sometimes adds a splash of bourbon — “to really make it feel like a roadside diner.” I don’t argue with that.
20. Pumpkin Masala Chai Latte with Fresh Ginger & Clove
If you’ve had one of those days when everything just falls apart — or you just want to disconnect for 15 minutes — make this tea. A real masala with fresh ginger, clove, black pepper, and pumpkin. We love making it after walking around the garden when the air starts to chill, and we both know: it’s about to get warm and spicy inside, not just in the cup.
What You’ll Need
For the tea:
- 1 cup water (8 oz / 240 ml)
- 1 cup milk (8 oz / 240 ml), dairy or plant-based
- 2 tsp black tea (Assam, Darjeeling, or even regular tea bags)
- 2 tsp pumpkin purée (Libby’s 100% Pure Pumpkin)
- 1 inch fresh ginger, grated
- 2 whole cloves
- 3 black peppercorns
- ½ stick of cinnamon
- 1 tsp maple syrup or honey
- A pinch of ground cardamom
How to Make It — with Respect for the Spices
- Boil the spices. In a small saucepan, combine water and the spices (clove, pepper, cinnamon, ginger). Bring to a boil. Lower the heat and simmer for 5 minutes — this is important to let the flavors fully open up.
- Add tea and milk. Add the tea and milk, then simmer for another 3–4 minutes on low heat. Stir occasionally — especially if you’re using plant-based milk, to keep it from curdling.
- Final touches. Add pumpkin purée, maple syrup, and cardamom. Let it warm for one more minute. Strain it into your mug — what you get is a warm, rich, spice-filled drink that lingers on your tongue.
This masala pairs beautifully with rice flatbread, a ginger cookie, or even just a handful of nuts.
Lindy and I often drink it outside, wrapped in jackets, watching the dog dig in the mulch. It’s become our little fall ritual — no rush, no phones, just something delicious in our hands.
Your personal fall ritual
Each of these recipes isn’t just a way to perk up — it’s a chance to create your own morning ritual. Let it be more than just coffee — let it be the moment your day starts with something that feels good.
Tell us in the comments which recipe spoke to you. What made you want to grab your mug and start brewing right away? Or maybe you’ve got your own secret ingredient or pumpkin tradition that belongs in this lineup?
We read every comment. Fall is just getting started, and the best ideas often come not just from the kitchen — but from the conversation.
