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If you love Dunkin’ Iced Pumpkin Spice Latte, you’ll feel right at home here. We’re talking smooth espresso (or strong coffee) poured over ice, a velvety pumpkin spice syrup that tastes like sweater weather in a spoonful, and your favorite milk to pull it all together. I keep a jar of the syrup in my fridge so I can shake up an iced PSL in under five minutes—perfect for my mid-afternoon “I need a little joy” moment.
Table of Contents
How to make a Dunkin’ Iced Pumpkin Spice Latte
The Dunkin’ Iced Pumpkin Spice Latte is a seasonal coffee drink served cold, usually available during Dunkin’s fall menu.
Ingredients
Pumpkin Spice “Swirl” (creamy syrup; makes ~1.5 cups)
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup sweetened condensed milk (for that Dunkin’-style creamy sweetness)
- 1/2 cup brown sugar, lightly packed
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of fine salt
- Optional: 2 tablespoons heavy cream for extra body
Dairy-free pumpkin syrup option
- 1/2 cup pumpkin purée
- 1/2 cup full-fat coconut milk or coconut cream
- 1/2 cup sugar (white or light brown)
- 1/2 cup water
- Same spices, vanilla, and salt as above
- For each iced latte (16 oz/medium-style)
- Ice
- 2 ounces hot espresso (or 1/2 cup strong cold brew concentrate)
- 3/4–1 cup milk of choice (whole milk gives the closest taste/texture; oat milk is great too)
- 2–3 tablespoons Pumpkin Spice “Swirl,” to taste
Signature toppings
- Whipped cream
- Caramel sauce or drizzle
- Cinnamon-sugar: 1 tablespoon granulated sugar mixed with 1/4 teaspoon ground cinnamon
- Optional: a tiny pinch of nutmeg on top
Instructions
Make the Pumpkin Spice Swirl (5–10 minutes active)
- Combine: In a small saucepan, whisk pumpkin purée, sweetened condensed milk, brown sugar, water, spices, vanilla, and salt.
- Simmer: Bring to a gentle simmer over medium heat, whisking often, 3–5 minutes until smooth and slightly thickened. Avoid a rolling boil.
- Finish: Stir in heavy cream if using. Taste and adjust spice or sweetness.
- Strain (optional but recommended): Pass through a fine-mesh strainer to remove spice sediment for a super-smooth swirl.
- Chill and store: Cool, then refrigerate in a jar up to 2 weeks. Shake before each use.
Make the Iced Pumpkin Spice Latte
- Fill the glass with ice.
- Add espresso and swirl: Add 2–3 tablespoons Pumpkin Spice Swirl to the glass. Pour in the hot espresso and stir until the syrup is fully dissolved. (If using cold brew concentrate, you can add the milk first and stir at the end.)
- Add milk: Pour in 3/4 to 1 cup of cold milk. Stir to combine. Taste and adjust the syrup or milk as needed.
- Finish like the Signature Latte: top with whipped cream, drizzle with caramel, and sprinkle with cinnamon-sugar.
- Add syrup, hot espresso, and milk to a shaker with ice. Shake 10–15 seconds until chilled and slightly frothy. Strain over fresh ice. Top as desired.
Tips, Tricks, and Variations
- Aim for “creamy syrup,” not thin simple syrup: Dunkin’s flavor swirl contains dairy and is pre-sweetened. Sweetened condensed milk (or coconut cream for dairy-free) gives the right texture and sweetness.
- Spice balance: If you prefer a classic pumpkin pie spice blend, use 2 teaspoons pumpkin pie spice instead of the individual spices. For a brighter spice pop, add a tiny pinch more ginger at the end.
- Strength matters: For the closest flavor, use 2 shots (2 oz) of espresso. If using brewed coffee, make it strong (about 1/2 cup concentrated or double-strength).
- Keep it cold: Chill the syrup and milk, and use plenty of ice to keep them cold. Hot espresso will cool quickly when it hits the ice and syrup.
- Prevent a gritty texture: Straining the syrup removes spice flecks and any pumpkin fibers, resulting in a smooth, café-style drink.
- Customize sweetness: Start with 2 tablespoons of syrup and add more to taste. The swirl is intentionally sweet; your milk choice will affect perceived sweetness.
- Milk choices: Whole milk most closely mimics the original. Oat or barista-style almond milk are great alternatives. For extra creaminess, replace 2–3 tablespoons of the milk with half-and-half.
- Make-ahead: The syrup will keep for up to 2 weeks refrigerated. Freeze extras in an ice cube tray; thaw cubes as needed.
What to serve with
Here are thoughtful, flavor-balanced ideas for what to serve with a Dunkin’ Iced Pumpkin Spice Latte
- Cinnamon streusel coffee cake or crumb muffins: Buttery, lightly spiced crumb keeps the sweetness in check.
- Apple cider doughnuts or donut holes: Apple acidity and cinnamon make the Dunkin’ Iced Pumpkin Spice Latte pop.
- Maple-pecan scones: Nutty and not-too-sweet; drizzle with a touch of maple glaze.
- Pumpkin or banana bread (lightly toasted): Spread with cinnamon-honey butter or cream cheese.
- Croissants or pain au chocolat: Flaky layers cut through the Dunkin’ Iced Pumpkin Spice Latte richness.
- Waffles or French toast sticks: Serve warm with a restrained drizzle of maple syrup and a sprinkle of cinnamon sugar.
- Oatmeal breakfast cookies or granola bars: Oats, nuts, and dried fruit add chew and crunch without overwhelming sweetness.
Ingredients Substitutes
Use these by component so you can tailor for taste, texture, and dietary needs.
Coffee/espresso base
- Espresso (original): 2 shots (2 oz). Strong, roasty, and cuts through sweetness.
- Cold brew concentrate: 1/2 cup concentrate for a smoother, less acidic sip. If your concentrate is strong, start with 1/3 cup and adjust as needed.
- Strong brewed coffee: 1/2 cup double-strength drip or French press. Brew at a 1:12–1:14 ratio and use it chilled.
- Instant espresso: 1–1.5 teaspoons powder dissolved in 2 oz hot water.
- Moka pot/AeroPress: Brew a concentrated 2–3 oz; both mimic espresso well.
- Decaf: Any of the above in decaf to keep flavor without the buzz.
- Caffeine-free “coffee”: Try chicory coffee or roasted barley/chicory blends; use 1/2 cup strong.
Pumpkin component
- Canned pumpkin purée (original): Not pie filling.
- Pumpkin pie filling: Use only in a pinch; it’s pre-sweetened/spiced. Reduce added sugar and spices in your syrup.
- Butternut squash purée or sweet potato purée: 1:1 swap; both are naturally sweet and silky. Add a pinch more cinnamon/ginger to “pumpkin-ize.”
- Pumpkin butter: 1–1.5 tablespoons per drink instead of syrup, or stir 2–3 tablespoons into a batch of syrup and reduce other sugars.
- No purée at all: Use pumpkin spice syrups (Torani/Monin Pumpkin Pie). Combine 2 tablespoons pumpkin syrup + 1 tablespoon vanilla syrup + 1 tablespoon heavy cream (or barista oat creamer) to mimic a creamy “swirl.”
- Sweet-and-creamy “swirl” base
- Sweetened condensed milk (original): Delivers Dunkin’-style rich sweetness.
No condensed milk on hand:
- Evaporated milk + sugar: Heat 1/2 cup evaporated milk with 6 tablespoons sugar until fully dissolved; use as condensed milk in your syrup.
- DIY condensed milk: Simmer 3/4 cup milk + 1/2 cup sugar to about 1/2 cup, stirring; cool before using.
- Sweetened condensed coconut milk: 1:1 for dairy-free; closest vegan match for body and sweetness.
- Coconut cream + sugar: 1/2 cup coconut cream + 1/3–1/2 cup sugar simmered to a pourable syrup; add a pinch of salt and vanilla.
- Cashew cream: Blend 1/2 cup soaked cashews + 1/2 cup water until silky; simmer with 1/3–1/2 cup sugar to thicken—extremely smooth, neutral flavor.
- Coffee creamer shortcut: Use a pumpkin spice coffee creamer (dairy or non-dairy) as the swirl. Start with 3–4 tablespoons per 16 oz drink, then adjust.
- Torani/Monin syrups: Mix pumpkin syrup + vanilla syrup (2:1) and add 1–2 tablespoons half-and-half or barista oat creamer in the glass for body.
Spice swaps
- Pumpkin pie spice: Replace separate spices with 2 teaspoons per batch of syrup (adjust to taste).
- No cloves: Use allspice 1:1 as a gentler stand-in.
- No nutmeg: Use mace (1/2–3/4 as much) or just increase cinnamon slightly.
- Boost options: A tiny pinch of black pepper or cardamom brightens the blend. Chai masala works if you like a spicier profile.
- Fresh ginger: 1 teaspoon finely grated fresh ginger = 1/4 teaspoon ground (add at the end and strain for smoothness).
Final Thoughts
With the right mix of warm, flaky, crunchy, and just-sweet-enough bites, your Dunkin’ Iced Pumpkin Spice Latte becomes the centerpiece of a perfectly balanced fall spread.
More Dunkin’ Recipes:
Ingredients
- 1/2 cup pumpkin purée
- 1/2 cup sweetened condensed milk
- 1/2 cup brown sugar, lightly packed
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of fine salt
- Optional: 2 tablespoons heavy cream for extra body
Dairy-free pumpkin syrup option
- 1/2 cup pumpkin purée
- 1/2 cup full-fat coconut milk
- 1/2 cup sugar (white or light brown)
- 1/2 cup water
- Same spices, vanilla, and salt as above
- For each iced latte (16 oz/medium-style)
- Ice
- 2 ounces hot espresso
- 3/4–1 cup milk of choice
- 2–3 tablespoons Pumpkin Spice “Swirl,” to taste
Signature toppings
- Whipped cream
- Caramel sauce or drizzle
- 1 tablespoon granulated sugar mixed with 1/4 teaspoon ground cinnamon
- Optional: a tiny pinch of nutmeg on top
Instructions
Make the Pumpkin Spice Swirl (5–10 minutes active)
- Combine: In a small saucepan, whisk pumpkin purée, sweetened condensed milk, brown sugar, water, spices, vanilla, and salt.
- Simmer: Bring to a gentle simmer over medium heat, whisking often, 3–5 minutes until smooth and slightly thickened. Avoid a rolling boil.
- Finish: Stir in heavy cream if using. Taste and adjust spice or sweetness.
- Strain (optional but recommended): Pass through a fine-mesh strainer to remove spice sediment for a super-smooth swirl.
- Chill and store: Cool, then refrigerate in a jar up to 2 weeks. Shake before each use.
Make the Iced Pumpkin Spice Latte
- Fill the glass with ice.
- Add espresso and swirl: Add 2–3 tablespoons Pumpkin Spice Swirl to the glass. Pour in the hot espresso and stir until the syrup is fully dissolved. (If using cold brew concentrate, you can add the milk first and stir at the end.)
- Add milk: Pour in 3/4 to 1 cup of cold milk. Stir to combine. Taste and adjust the syrup or milk as needed.
- Finish like the Signature Latte: top with whipped cream, drizzle with caramel, and sprinkle with cinnamon-sugar.
- Add syrup, hot espresso, and milk to a shaker with ice. Shake 10–15 seconds until chilled and slightly frothy. Strain over fresh ice. Top as desired.
