September 4, 2026
Starbucks pumpkin cream matcha, healthy dupe
If you told me a few years ago that pumpkin and matcha were going to be one of my favorite fall combinations, I probably would have questioned you.
And yet… here we are.
Starbucks officially added an Iced Pumpkin Cream Matcha to its fall menu this year, combining iced matcha with their pumpkin cream cold foam.
Obviously I had to make a Starbucks Pumpkin Cream Matcha dupe at home because the original version has 39g of sugar in a grande…
And honestly? The pumpkin cold foam is the entire reason to make this.
It’s creamy, lightly sweet, pumpkin-y, spiced, and SO good with the earthy matcha underneath. Basically fall in an iced matcha.
Why You’ll Like This
It tastes like fall without being a PSL. If you love pumpkin spice but want something a little different, this is it.
The pumpkin cold foam is SO easy. Heavy cream, a little milk, real pumpkin puree, maple syrup, pumpkin spice, and vanilla. Froth it up and you’re done.
You control the sweetness. I use maple syrup instead of making a super-sweet syrup situation, and you can easily adjust it depending on how sweet you like your matcha.
It’s a Starbucks dupe. Same fun pumpkin cream + matcha combination, made at home.
Starbucks Pumpkin Cream Matcha
Ingredients
Pumpkin Cold Foam
- ¼ cup heavy cream
- 1–2 tbsp milk of choice
- 1 tbsp pumpkin puree
- 1 tbsp maple syrup
- Dash of pumpkin spice
- ¼ tsp vanilla extract
Matcha
- 2 tsp ceremonial-grade matcha
- ¼ cup hot water
- Milk of choice
- Ice
- 1 tbsp maple syrup
- Cinnamon, for topping
How to Make
Make the Pumpkin Cold Foam
Add the heavy cream, milk, pumpkin puree, maple syrup, pumpkin spice, and vanilla extract to a milk frother.
Froth until thick, creamy, and fluffy.
You want it thick enough to sit on top of your matcha rather than immediately disappearing into it.
If you don’t have a frother, add everything to a jar and shake until thick and foamy.
Make the Matcha
Add the ceremonial-grade matcha and hot water to a bowl or matcha cup.
Whisk until smooth and frothy.
I recommend using hot water that isn’t boiling — boiling water can make matcha taste more bitter.
Assemble the Pumpkin Cream Matcha
Fill a glass with ice.
Pour in your milk of choice and add 1 tablespoon maple syrup.
Pour the whisked matcha over the milk.
Top with a very generous spoonful of pumpkin cold foam.
Finish with a sprinkle of cinnamon.
And that’s it.
Basically, you just made your own Starbucks Pumpkin Cream Matcha.
Tips
Use real pumpkin puree. Make sure you’re grabbing pumpkin puree and not pumpkin pie filling. We want the actual pumpkin flavor here.
Don’t skip the pumpkin spice. You don’t need much, but that little dash makes the pumpkin flavor really pop.
Use good matcha. Since matcha is one of the main flavors in this drink, I like using a smooth ceremonial-grade matcha.
Adjust the cold foam. Add another tablespoon of milk if you want a thinner foam, or use less milk for a thicker, fluffier topping.
Make it sweeter if you want. Add a little more maple syrup to the matcha or cold foam depending on your preference.
Final Thoughts
Pumpkin + matcha actually works REALLY well.
The earthy matcha with the sweet pumpkin cream cold foam is such a good combination, and I love that it feels like fall without just being another version of a pumpkin spice latte.
And obviously, making it at home means I can make the cold foam as thick as I want.
Which is a lot.
If you make this one, tag me on Instagram @whatrobineats so I can see your pumpkin matchas!
Starbucks pumpkin cream matcha, healthy dupe
Ingredients
Pumpkin cold foam
- 1/4 cup heavy cream
- 1-2 tbsp milk of choice
- 1 tbsp pumpkin puree
- 1 tbsp maple syrup
- dash of pumpkin spice
- 1/4 tsp vanilla extract
Matcha
- 2 tsp cerimonial grade matcha
- 1/4 cup hot water
- milk of choice
- ice
- 1 tbsp maple syrup
- cinnamon for topping
Instructions
Make the Pumpkin Cold Foam
Add the heavy cream, milk, pumpkin puree, maple syrup, pumpkin spice, and vanilla extract to a milk frother.Froth until thick, creamy, and fluffy.You want it thick enough to sit on top of your matcha rather than immediately disappearing into it.If you don't have a frother, add everything to a jar and shake until thick and foamy.Make the Matcha
Add the ceremonial-grade matcha and hot water to a bowl or matcha cup.Whisk until smooth and frothy.I recommend using hot water that isn't boiling — boiling water can make matcha taste more bitter.Assemble the Pumpkin Cream Matcha
Fill a glass with ice.Pour in your milk of choice and add 1 tablespoon maple syrup.Pour the whisked matcha over the milk.Top with a very generous spoonful of pumpkin cold foam.Finish with a sprinkle of cinnamon.And that's it.Basically, you just made your own Starbucks Pumpkin Cream Matcha.
