If you love the cozy flavors of fall but still crave the fresh taste of matcha, this Pumpkin Cream Matcha Latte is the perfect drink to add to your seasonal rotation.

It combines a smooth iced matcha latte with a rich pumpkin cream cold foam that slowly blends into every sip. The earthy notes of matcha balance beautifully with the sweet pumpkin spice topping, creating a drink that’s creamy, refreshing, and full of autumn flavor.

It’s an easy homemade recipe, but made with simple ingredients you can customize to your taste.

Whether you’re enjoying it on a crisp September afternoon or serving it as a weekend treat, this recipe comes together in just a few minutes and looks just as beautiful as it tastes.

Why You’ll Love This Iced Pumpkin Cream Matcha Latte

Pumpkin spice season isn’t just for coffee lovers. Matcha pairs surprisingly well with warm spices, especially when they’re added as a creamy cold foam instead of being mixed directly into the latte.

Keeping the pumpkin flavor in the cold foam allows the vibrant matcha to remain the star of the drink while adding a rich, velvety topping that slowly melts into the milk.

Every sip starts with sweet pumpkin cream before blending into the earthy green tea below.

Another reason to make this recipe at home is the flexibility. You can adjust the sweetness, choose your favorite milk, use homemade vanilla syrup, or make the foam thicker or lighter depending on your preference.

The finished drink looks impressive enough for entertaining but is simple enough to make any day of the week.

Iced Pumpkin Cream Matcha Ingredients

For the Matcha Latte

• 1 teaspoon ceremonial-grade or high-quality culinary matcha
• 2 tablespoons hot water (about 175°F/80°C)
• 1 cup milk (whole milk, oat milk, almond milk, or your favorite)
• Ice cubes

For the Pumpkin Cream Cold Foam

• 3 tablespoons heavy cream
• 2 tablespoons milk
• 1 tablespoon vanilla syrup
• 1 tablespoon pumpkin puree
• 1/4 teaspoon pumpkin pie spice

Optional garnish:

• Pumpkin pie spice
• A light dusting of matcha powder

Ingredient Notes

Matcha

Choose bright green matcha for the best flavor and color.

Ceremonial-grade matcha creates a smoother latte, while culinary matcha is a great everyday option.

Vanilla Syrup

A tablespoon is enough to sweeten the cold foam.

You can also add the syrup to matcha if you want a sweeter latte.

Pumpkin Puree

Use plain pumpkin puree rather than pumpkin pie filling.

Pumpkin pie filling contains added sugar and spices that can make the foam overly sweet.

Heavy Cream

Heavy cream creates the thick, silky texture that makes cold foam so satisfying. Using less-fat dairy won’t produce the same consistency.

Milk

Whole milk makes the latte especially creamy, while oat milk is an excellent dairy-free alternative because it froths beautifully and complements the pumpkin flavors.

Equipment You’ll Need

A few simple tools make this recipe quick and easy:

• Matcha bowl or small mixing bowl
• Bamboo whisk or handheld milk frother
• Tall serving glass
• Measuring spoons
• Fine mesh sieve (optional)
• Electric frother for the cold foam

How to Make Iced Pumpkin Cream Matcha Latte

Step 1: Sift the Matcha

Place the matcha powder into a small bowl through a fine mesh sieve.

This step removes small clumps and makes whisking much easier, resulting in a smoother latte.

Step 2: Whisk the Matcha

Pour the hot water over the matcha.

Using a bamboo whisk, whisk rapidly in a zigzag motion until the matcha is completely dissolved and a light foam appears on top.

If you’re using an electric frother, blend until smooth.

Avoid boiling water, as it can make the matcha taste bitter.

Step 3: Prepare the Glass

Fill a tall serving glass almost to the top with ice.

Pour the milk over the ice, leaving enough room for the matcha and pumpkin cream cold foam.

The ice helps keep the layers separate and creates a beautifully refreshing drink.

Step 4: Add the Matcha

Slowly pour the prepared matcha over the milk.

Pouring over the back of a spoon helps create distinct green and white layers, making the drink especially photogenic.

If you prefer everything mixed together, simply stir after pouring.

Step 5: Make the Pumpkin Cream Cold Foam

In a separate cup, combine:

• heavy cream
• milk
• vanilla syrup
• pumpkin puree
• pumpkin pie spice

Use a handheld frother to blend for about 20 to 30 seconds.

The mixture should become thick and creamy but still pour easily. Avoid over-frothing, as it can become too stiff to float smoothly on top of the drink.

Step 6: Top the Latte

Slowly spoon or pour the pumpkin cream cold foam over the prepared matcha latte.

The foam should rest on top before gradually mixing into the drink as you sip.

Step 7: Garnish and Serve

Sprinkle a pinch of pumpkin pie spice over the foam.

Serve immediately with a straw so you can enjoy both the creamy pumpkin topping and the refreshing matcha underneath.

Tips for the Best Pumpkin Cream Matcha Latte

• Always sift your matcha before whisking. Even high-quality matcha can develop small clumps during storage.
• Use water that’s hot but not boiling. Water around 175°F produces a smoother, sweeter flavor.
• Froth the cold foam just until thickened. It should slowly pour from the frother instead of holding stiff peaks.
• Chill your milk before assembling the drink. Cold ingredients help the foam stay on top longer.
• If your pumpkin puree is particularly thick, stir it into the syrup before adding the cream. This creates a smoother cold foam without tiny pumpkin pieces.

Iced Pumpkin Cream Matcha Variations

One of the best things about this Pumpkin Cream Matcha Latte is how easy it is to customize. A few simple swaps can create a completely different drink while keeping the same cozy fall flavors.

• Make It Hot: Skip the ice and gently heat the milk before assembling the latte. Whisk the matcha as usual, combine it with the warm milk, and spoon the pumpkin cream on top. The cold foam will slowly melt into the drink, creating an extra creamy finish.
• Use Oat Milk: Oat milk is one of my favorite choices for the matcha base because its creamy texture pairs especially well with pumpkin and vanilla. If you want the entire drink dairy-free, use a dairy-free heavy cream alternative in the pumpkin cold foam as well.
• Make It Sweeter: If you enjoy sweeter coffee shop drinks, add an extra teaspoon of vanilla syrup to either the latte or the cold foam.
• Add Espresso: For a caffeinated twist, pour a shot of espresso into the milk before adding the matcha. The combination creates a unique drink with both coffee and green tea flavors.

Serving Suggestions

This Pumpkin Cream Matcha Latte pairs well with a variety of fall breakfasts and baked goods.

Serve it alongside pumpkin muffins, cinnamon coffee cake, banana bread, apple scones, or buttery croissants for a cozy morning treat.

It also makes an excellent afternoon pick-me-up with oatmeal cookies, biscotti, or a slice of pumpkin loaf.

If you’re entertaining during the fall, prepare the matcha and pumpkin cream separately so guests can assemble their own drinks just before serving.

Storage Instructions

This latte is best enjoyed immediately after making it.

The pumpkin cream cold foam will gradually lose its airy texture if it sits for too long.

The pumpkin cream mixture can also be mixed ahead of time without frothing. When you’re ready to make the drink, simply froth it and pour it over your freshly prepared matcha latte.

Prepared matcha should be enjoyed soon after whisking for the brightest flavor and color.

Frequently Asked Questions

Can I use culinary matcha?

Yes. Ceremonial-grade matcha has a smoother, sweeter flavor, but high-quality culinary matcha works well in lattes because it’s mixed with milk.

Why won’t my cold foam thicken?

Heavy cream is essential for thick, creamy cold foam. Using low-fat milk or half-and-half alone won’t produce the same texture.

Can I make Iced Pumpkin Cream Matcha dairy-free?

Absolutely. Use your favorite plant-based milk for the latte. For the cold foam, use a dairy-free heavy whipping cream alternative designed for whipping.

Check out more pumpkin spice recipes: