Pumpkin Spice Matcha Latte
Pumpkin spice meets matcha in this cozy fall latte! Made with a dairy-free “pumpkin milk”, earthy matcha, and warm spices, this pumpkin spice matcha latte is quick, easy, and ready in minutes.
You know it’s officially fall when the PSL takes over every coffee shop menu. Since I’m not a coffee drinker, I like to make my own coffee-free versions, like this pumpkin spice matcha latte and my pumpkin spice chai latte. Pair it with a slice of my pumpkin spice banana bread for the ultimate fall treat.
The first time I tried a pumpkin spice matcha was at Matchaful in New York. I’ll be honest I was a little hesitant…pumpkin + matcha?? But after one sip I knew I had to recreate it at home.
It features a spiced “pumpkin milk” made with pumpkin puree, maple syrup, and fall spices, then topped with earthy matcha. The best part? You can whip it up in just 5 minutes, making it the perfect fall morning moment or an afternoon pick-me-up.
Why You’ll Love This Pumpkin Spice Matcha Latte
- PSL with a matcha twist: All the cozy pumpkin spice flavor you love, but with matcha instead of coffee.
- Simple ingredients: Made with soy milk, pumpkin puree, maple syrup + fall spices for a healthier twist on the classic PSL. Vegan, dairy-free, and refined sugar-free.
- Energizing: Matcha gives you a smooth caffeine boost—no crash, no jitters.
- Ready in 5 minutes: You’ll be sipping in no time!
Ingredients You’ll Need
- Soy Milk: My go-to for a super creamy texture, but oat, almond, or cashew milk work. If you’re not dairy-free, regular milk is fine too.
- Pumpkin Puree: Make sure it’s 100% pure pumpkin puree (not pumpkin pie filling). Got leftover pumpkin? Use it to make my pumpkin spice chai latte, pumpkin muffins, or pumpkin overnight oats for breakfast!
- Maple Syrup: Naturally sweetens the drink and adds a warm maple flavor.
- Vanilla Extract: Adds warmth and depth of flavor.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, cardamom, and cloves for that classic pumpkin spice taste. I usually buy it, but it’s also super easy to make your own—and you’ll want extra to make my pumpkin spice energy balls!
- Matcha Powder: My go-to matcha powder is the organic superior blend from Matcha Kari (you can shop with my code megan for a discount).
How to Make a Pumpkin Spice Matcha Latte
Scroll down to the recipe card to get the full recipe with measurements!
- Make the pumpkin milk: In a large cup or bowl, combine the soy milk (or your milk of choice), pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Use a handheld frother or whisk until smooth and frothy.
- Whisk the matcha: In a separate small bowl, sift the matcha powder, then add the hot water. Whisk with a bamboo whisk or milk frother until smooth and foamy.
- Pour and enjoy: Fill a glass with ice, pour in the pumpkin milk, then pour the whisked matcha over the top. Stir to combine and enjoy!
Megan’s Tips
- Use a good quality matcha: Use a ceremonial matcha powder for the best flavor. My go-to is the organic superior blend from Matcha Kari.
- Sift your matcha first: This prevents clumps and makes the latte extra smooth.
- Use unsweetened milk: Since the maple syrup adds sweetness, use an unsweetened milk so it’s not overly sweet.
- Adjust the spice: Add extra cinnamon for warmth, or make your own pumpkin spice blend if you want more control over the spice level.
Hot or Iced?
Personally, I’m an iced matcha lover through and through, but this latte tastes just as delicious hot! I guess it depends on your mood (and the weather!).
- Iced Version: Once you make the pumpkin milk, just pour it over ice, top with the whisked matcha, and give it a stir.
- Hot Version: For a cozy version, warm the pumpkin milk in a saucepan over low heat (don’t let it boil!). Then, pour into a mug, add the whisked matcha, and enjoy!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Pumpkin Spice Matcha Latte
Ingredients
- ¾ cup non-dairy milk, or milk of choice
- 3 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 teaspoon matcha powder
- ¼ cup hot water
Instructions
- Make the pumpkin milk: In a large cup or bowl, combine the soy milk (or your milk of choice), pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Use a handheld frother or whisk until smooth and frothy.
- Whisk the matcha: In a separate small bowl, sift the matcha powder, then add the hot water. Whisk with a bamboo whisk or milk frother until smooth and foamy.
- Pour and enjoy: Fill a glass with ice, pour in the pumpkin milk, then pour the whisked matcha over the top. Stir to combine and enjoy!
Equipment
Notes
- Use a good quality matcha: Use a ceremonial matcha powder for the best flavor. My go-to is the organic superior blend from Matcha Kari (discount code: megan)
- Sift your matcha first: This prevents clumps and makes the latte extra smooth.
- Use unsweetened milk: Since the maple syrup adds sweetness, use an unsweetened milk so it’s not overly sweet.
- Adjust the spice: Add extra cinnamon for warmth, or make your own pumpkin spice blend if you want more control over the spice level.
