Pumpkin cookie butter latte

If pumpkin spice and cookie butter had a coffee baby, this would be it.

This iced pumpkin cookie butter latte has everything I want in a fall coffee: real pumpkin, warm pumpkin pie spice, a little vanilla and the dreamiest cookie butter cold foam. The espresso gets shaken with pumpkin and spices until it’s nice and frothy, then poured over ice and your favorite milk.

And the cookie butter cold foam? Honestly, the whole reason to make this one. It’s creamy, lightly sweet and tastes like the top of your favorite fall cookie.

Basically, your at-home coffee order just got a VERY good fall upgrade.

Why You’ll Love This

• Real pumpkin puree for all the fall vibes

• Cookie butter cold foam that tastes like dessert

• Made with simple ingredients

• Easy to make in just a few minutes

• The perfect excuse to skip the coffee shop

Ingredients

Pumpkin Cookie Butter Latte

• 2 shots espresso or instant coffee, prepared

• 1 tablespoon pumpkin puree

• 1 teaspoon vanilla bean paste

• Dash of pumpkin pie spice

• Ice

• Milk of choice

Cookie Butter Cold Foam

• ¼ cup heavy cream

• 1 tablespoon milk of choice

• ½ tablespoon cookie butter

How to Make

1. Shake the pumpkin espresso

Add the espresso, pumpkin puree, vanilla bean paste and pumpkin pie spice to a cocktail shaker. Add ice and shake until everything is well combined and frothy.

2. Make the cookie butter cold foam

In a small glass or frothing cup, combine the heavy cream, milk and cookie butter. Froth until creamy, smooth and thick enough to sit on top of your latte.

3. Assemble your latte

Fill a glass with fresh ice and pour in your milk of choice. Add the shaken pumpkin espresso on top, then finish with a generous layer of cookie butter cold foam.

4. Enjoy!

Give it a little stir to bring everything together, or sip through the cold foam for the full coffee shop moment.

Tips

Shake it well. Shaking the espresso with the pumpkin and spices helps everything combine and gives the coffee a slightly frothy texture.

Use pumpkin puree, not pumpkin pie filling. Pure pumpkin gives you that real pumpkin flavor without added sweeteners or spices.

Adjust the cookie butter foam. For a stronger cookie butter flavor, add a little more spread. Froth until smooth and creamy.

Make it your own. Use your favorite dairy or plant-based milk, and add a little extra pumpkin pie spice on top if you’re feeling fancy.

Final Thoughts

Pumpkin and cookie butter might be one of my favorite fall combinations, especially when there’s espresso involved. The shaken pumpkin coffee is cozy and lightly spiced, and that cookie butter cold foam takes it to a whole other level.

It’s basically fall in a glass, and I’d choose this over a coffee shop latte any day.

If you make it, tag me @whatrobineats!

Pumpkin cookie butter latte

An iced pumpkin latte made with real pumpkin, vanilla and warm pumpkin pie spice, topped with creamy homemade cookie butter cold foam. Basically, fall in a glass

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Servings 1 latte

Ingredients

  

1x2x3x

• 2 shots espresso
• 1 tbsp pumpkin puree
• 1 tsp vanilla bean paste
• dash of pumpkin pie spice
• ice
• milk of choice

Cookie butter cold foam

• 1/4 cup heavy cream
• 1 tbsp milk of choice
• 1/2 tbsp cookie butter

Instructions

 

• Add the espresso, pumpkin puree, vanilla bean paste and pumpkin pie spice to a cocktail shaker. Add ice and shake until everything is well combined and frothy.
• In a small glass or frothing cup, combine the heavy cream, milk and cookie butter. Froth until creamy, smooth and thick enough to sit on top of your latte.
• Fill a glass with fresh ice and pour in your milk of choice. Add the shaken pumpkin espresso on top, then finish with a generous layer of cookie butter cold foam.
• Give it a little stir to bring everything together, or sip through the cold foam for the full coffee shop moment.

Tried this recipe?Let us know how it was!