Pumpkin Spice Matcha Latte (Easy Iced or Hot Recipe)

Pumpkin spice matcha combines the earthy taste of green tea with real pumpkin, cinnamon, and creamy milk. It is a cozy fall café-style drink that you can make at home in about five minutes—without a complicated pumpkin syrup or a long list of ingredients.

Quick answer: Whisk 1 teaspoon of matcha with 2 tablespoons of warm water. Blend or vigorously whisk 1 cup of milk, 1 tablespoon of plain pumpkin purée, ¼ teaspoon of pumpkin pie spice, ½ teaspoon of vanilla, and 1–2 teaspoons of maple syrup. Pour over ice and top with the matcha, or gently heat the pumpkin milk mixture for a hot latte. For extra protein in the iced version, blend in ¼ cup of plain Greek yogurt.

Printable Pumpkin Spice Matcha Latte Recipe

Zakaria Ouaarab

Pumpkin Spice Matcha Latte

A creamy five-minute pumpkin spice matcha latte with real pumpkin purée, cozy spices, and green tea. Enjoy iced or hot with an optional Greek yogurt protein boost.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 latte

Ingredients Method Notes

Ingredients

  

• 1 teaspoon matcha powder sifted, for a smoother latte
• 2 tablespoons warm water about 175°F/80°C, not boiling
• 1 cup milk dairy or unsweetened soy milk
• 1 tablespoon plain pumpkin purée not sweetened pumpkin pie filling
• 1/4 teaspoon pumpkin pie spice adjust to taste
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons maple syrup to taste
• ice cubes for serving iced
• 1/4 cup plain Greek yogurt optional, for a higher-protein iced version

Method

 

1. Sift the matcha into a cup, add 2 tablespoons of warm water, and whisk with a bamboo whisk or handheld frother until smooth and lightly foamy.
2. Mix the cold milk, pumpkin purée, pumpkin pie spice, vanilla, and maple syrup until smooth. For extra protein in an iced latte, blend in the optional Greek yogurt.
3. Fill a tall glass with ice and pour in the pumpkin-spiced milk mixture.
4. Slowly add the whisked matcha on top, stir gently, and taste. Add a little extra sweetener or milk if you prefer.
5. Enjoy the iced latte right away. For a hot version, omit the ice and gently heat the pumpkin milk mixture before stirring in the separately whisked matcha.

Notes

For a hot latte, gently heat the pumpkin milk mixture before combining it with separately whisked matcha. Do not boil. Greek yogurt is best reserved for the iced version. Protein, calories, and caffeine depend on the products and portions used.

Why You’ll Love This Pumpkin Spice Matcha

• Real pumpkin flavor: Pure pumpkin purée gives the drink body without relying on artificially flavored syrup.
• Customizable sweetness: Start with a teaspoon of maple syrup and adjust to your preference.
• Iced or hot: The same core ingredients work in both versions.
• Protein-friendly option: Milk, fortified soy milk, or plain Greek yogurt can add protein without changing the matcha flavor too much.
• Fast preparation: A handheld frother, small whisk, or tightly sealed jar is enough.

Ingredients for One Pumpkin Matcha Latte

• 1 teaspoon matcha powder: Choose a bright green, pleasant-tasting matcha intended for drinking. Sift if it looks clumpy.
• 2 tablespoons warm water: Use water below boiling, around 175°F (80°C), to help avoid an overly bitter cup.
• 1 cup milk: Dairy milk adds natural protein; unsweetened soy milk is another practical choice. Oat milk gives a softer, sweeter finish but usually contains less protein.
• 1 tablespoon 100% pumpkin purée: Use plain pumpkin, not pumpkin pie filling, which is already sweetened and seasoned.
• ¼ teaspoon pumpkin pie spice: Or use a pinch each of cinnamon, ginger, and nutmeg.
• ½ teaspoon vanilla extract: Adds warmth and rounds out the green-tea flavor.
• 1–2 teaspoons maple syrup: Adjust to taste, or use a sweetener of choice.
• Ice, for the iced version.
• Optional: ¼ cup plain Greek yogurt for a thicker iced drink and extra protein.

Kitchen note: A little pumpkin goes a long way. Adding a large amount can make a small latte thick or grainy; begin with 1 tablespoon and increase only if you like a stronger pumpkin taste.

How to Make Iced Pumpkin Spice Matcha

1. Make the matcha. Sift the matcha into a small cup. Add 2 tablespoons of warm water and whisk in a zigzag motion until smooth and lightly foamy. A small milk frother works too.
2. Mix the pumpkin milk. In a blender or shaker, combine the cold milk, pumpkin purée, pumpkin pie spice, vanilla, and maple syrup. Blend or shake until the pumpkin is evenly distributed. Blend in the Greek yogurt now if using.
3. Assemble the latte. Fill a tall glass with ice. Pour in the pumpkin milk, leaving some room near the top.
4. Add matcha. Slowly pour the whisked matcha over the milk for a two-tone appearance, then stir before drinking so every sip tastes balanced.
5. Taste and adjust. Add a splash more milk if the drink is too strong, or a little more maple syrup if you prefer a sweeter latte.

How to Make a Hot Pumpkin Spice Matcha Latte

For a hot pumpkin matcha latte, whisk the matcha with warm water as above. In a small saucepan, gently warm the milk, pumpkin purée, pumpkin pie spice, vanilla, and maple syrup over low heat, whisking until smooth. Keep the milk below a boil; excessive heat can create an unpleasant skin or change the texture. Pour the warm pumpkin milk into a mug and stir in the whisked matcha. Froth lightly if desired and finish with a small dusting of cinnamon.

Greek yogurt is best kept for the cold option, since mixing it into a very hot latte can cause separation. If you want a higher-protein hot version, start with milk or unsweetened soy milk that already provides more protein.

Tips for a Smooth, Balanced Latte

• Sift the matcha: Removing little clumps before adding water makes the drink smoother.
• Whisk matcha separately: Adding dry powder straight into cold milk usually creates floating specks.
• Use plain pumpkin: Pumpkin pie filling can make the finished drink unexpectedly sweet.
• Blend thick add-ins: A blender gives pumpkin and Greek yogurt a smoother texture than spoon-stirring.
• Choose the right milk: Whole milk feels richer, while 2% milk or unsweetened soy milk may be a lighter option. Check the nutrition label if protein content matters.
• Adjust the spice: For a gentler flavor, start with an eighth of a teaspoon of pumpkin pie spice, then increase.

Simple Variations

High-Protein Pumpkin Matcha

Blend ¼ cup plain Greek yogurt into the iced pumpkin milk mixture. The added protein depends on the brand and portion. For a dairy-free version, unsweetened soy milk typically provides more protein than most almond and oat milks; check the carton.

Unsweetened Pumpkin Matcha

Skip the maple syrup and let the vanilla, spice, and natural sweetness of milk shape the flavor. This version tastes earthier and less like a dessert drink.

Extra Creamy Pumpkin Matcha

Use whole milk and froth the pumpkin milk well. If you prefer café-style foam, try pairing this recipe with our protein cold foam recipe—but remember that toppings add to the overall nutrition.

Pumpkin Matcha Without a Blender

Whisk the pumpkin purée with the maple syrup and spice until smooth, then slowly add the milk. A small handheld frother helps break up the remaining pumpkin. Prepare the matcha in a separate cup before combining.

What to Serve With Pumpkin Spice Matcha

This fall drink pairs nicely with a simple high-protein breakfast or a small snack. Try it alongside high-protein pumpkin baked oatmeal for a pumpkin-themed morning, or enjoy it after a light lunch. For a different approach to matcha, see our savory bone broth matcha latte.

Storage and Make-Ahead Tips

You can mix the pumpkin milk base in advance and refrigerate it in a covered container for up to 24 hours. Stir or shake thoroughly before using, as the pumpkin and spices may settle. For the brightest flavor, whisk the matcha just before serving. Do not leave a milk-based latte at room temperature for an extended period; refrigerate promptly and follow normal food-safety guidance.

Nutrition and Caffeine Note

Nutrition values vary considerably with the milk, pumpkin purée, sweetener, and optional Greek yogurt. This is not automatically a high-protein drink: using protein-rich milk or adding Greek yogurt changes its protein content. Matcha also contains caffeine, and the amount depends on the powder and portion. If you are sensitive to caffeine, use a smaller serving or choose a caffeine-free alternative beverage. Estimates should be calculated from the labels of the ingredients you actually use.

Frequently Asked Questions

Does pumpkin spice matcha taste like pumpkin?

Yes, mildly. A spoonful of real pumpkin contributes earthy sweetness and thickness, while the pumpkin pie spice brings the recognizable cinnamon-forward autumn flavor.

Can I use pumpkin pie filling instead of pumpkin purée?

Plain pumpkin purée is preferable. Pie filling may already contain sugar and spices, making it harder to control the taste and sweetness.

Is pumpkin spice matcha good hot or iced?

Both work. The iced version tastes refreshing and highlights the layers of matcha and milk; the hot version is richer and better suited to cool mornings.

How do I keep matcha from tasting bitter?

Use good-quality matcha, start with about a teaspoon, avoid boiling water, and whisk the powder separately until smooth before combining it with milk.

Can I make pumpkin matcha dairy-free?

Yes. Use your favorite unsweetened plant-based milk. Soy milk can be a useful choice when you also want protein, though the exact amount varies across brands.

Can I add protein powder?

Yes, but a full scoop can overpower the matcha or make the drink chalky. Start with a small amount of unflavored or vanilla protein powder and blend it into the cold milk mixture. Check the package for mixing and serving instructions.

Does pumpkin spice matcha contain caffeine?

Yes. Matcha is powdered green tea and naturally contains caffeine. The amount varies by brand and serving size, so consult the packaging if you track caffeine intake.

Can I prepare it the night before?

You can prepare and refrigerate the pumpkin milk mixture the night before. For better flavor and texture, whisk the matcha and assemble the drink close to serving time.

Bottom Line

This pumpkin spice matcha latte is an easy way to combine real pumpkin, cozy spices, and green tea in one customizable fall drink. Start with a simple iced latte, choose your preferred milk, and add Greek yogurt only if you want a creamier protein-friendly variation. With a few minutes of preparation, you can make a seasonal café-inspired matcha at home.