This Iced Pumpkin Cream Matcha is Starbucks' most visually stunning fall drink of 2026 — and it's every bit as incredible as it looks. We're talking vibrant green matcha topped with a rich, spiced pumpkin cold foam that creates the most gorgeous orange-on-green color contrast you've ever seen in a cup.
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If you've already tried my Iced Pumpkin Cream Chai or my Pumpkin Cream Shaken Espresso, you already know how incredible that pumpkin cold foam is. This is the matcha lover's version of that same dreamy pumpkin cream lineup — same gorgeous foam, subtly earthy matcha underneath, and a pumpkin spice syrup base that ties the whole thing together perfectly.
The pumpkin cold foam is made with my Homemade Pumpkin Sauce and heavy cream — just two ingredients frothed together into the most beautiful, lightly spiced pumpkin foam you've ever tasted. You can also find the standalone recipe in my Pumpkin Cold Foam post if you want to use it on other drinks!
Ready in just 5 minutes and so much cheaper than Starbucks, this Iced Pumpkin Cream Matcha is about to become the drink of fall 2026. Let's make it!
Jump to:
- What Does the Iced Pumpkin Cream Matcha Taste Like?
- Why You'll Love This Starbucks Pumpkin Cream Matcha
- Ingredients Needed
- Substitutions & Variations
- How to Make the Iced Pumpkin Spice Matcha
- How Does This Compare to the Other Pumpkin Cream Drinks?
- Recipe Success Tips
- FAQs
- Nutritional Info
- Other Starbucks Fall Recipes
- Iced Pumpkin Cream Matcha (Starbucks Copycat)
What Does the Iced Pumpkin Cream Matcha Taste Like?
This drink tastes like fall arrived in the most unexpected and delicious way — subtly earthy matcha with a sweet, lightly spiced pumpkin cold foam that slowly melts in as you sip. The combination is surprisingly perfect — the earthiness of the matcha balances beautifully against the warm, sweet pumpkin cream on top.
The pumpkin spice syrup in the matcha base adds a gentle warmth and sweetness that ties the whole drink together. It's refreshing, creamy, and just autumnal enough to feel like the coziest fall drink in the most unexpected package.
Why You'll Love This Starbucks Pumpkin Cream Matcha
- Ready in 5 minutes — Four easy steps and you're done. Faster than any Starbucks drive-through line!
- Cheaper than Starbucks — This homemade version gives you the same gorgeous fall drink at a fraction of the price.
- The most beautiful drink of fall — Vibrant green matcha topped with a rich orange pumpkin cold foam — this drink looks almost too good to drink. Almost!
- That pumpkin cold foam is everything — Rich, lightly spiced, and absolutely dreamy. My homemade Pumpkin Cold Foam is the star of the show and it's incredibly easy to make!
- Totally customizable — Adjust the sweetness, swap the milk, go dairy-free — this recipe works however you want it to!
- A new Starbucks fall drink you can make any time — Released in fall 2026, this homemade version means you can enjoy it all season long and beyond!
Ingredients Needed
This Iced Pumpkin Cream Matcha comes together with a handful of simple ingredients — here's what you'll need!
- Pure matcha powder — The vibrant, subtly earthy base of this drink. Always sift it before whisking to avoid clumps — ceremonial grade gives you the best flavor and most vivid green color!
- Milk of choice — Any milk works beautifully here. The recipe uses 2%, but oat milk or whole milk both work great too.
- Pumpkin spice syrup — Sweetens the matcha base and adds a gentle warmth and spice. Vanilla syrup works as a simple swap if that's what you have on hand!
- Heavy cream — The base of the pumpkin cold foam. It froths up beautifully with the pumpkin sauce for that silky, lightly spiced foam on top.
- Pumpkin sauce — The key to that gorgeous pumpkin cold foam! My homemade Pumpkin Spice Sauce is made with real pumpkin and gives the foam its rich, authentic pumpkin flavor.
Substitutions & Variations
- No pumpkin spice syrup? Vanilla syrup is a great swap — it's already noted as an option in the recipe! You'll lose a little of the spiced warmth but the drink will still be delicious.
- No homemade pumpkin sauce? Store-bought pumpkin sauce works great, or make the pumpkin cold foam with my alternative method!
- No matcha whisk? A milk frother works beautifully as a substitute. Just froth the sifted matcha and hot water together until smooth and slightly foamy!
- Dairy-free: Swap the heavy cream in the cold foam for full-fat canned coconut cream and use my dairy-free pumpkin spice sauce!
- Want to mix things up? Here are a few fun ways to put your own spin on this drink!
- Hot Pumpkin Cream Matcha — Skip the ice and warm the milk on the stovetop for a cozy, hot version — perfect for those cooler fall mornings.
- Extra Pumpkin Spice — Add a pinch of pumpkin pie spice directly to the matcha base for an even deeper, more autumnal spice flavor.
- Pumpkin Cream Matcha Frappuccino — Blend the matcha base with ice for a frozen, frappuccino-style treat. So good on a warm fall day!
- Extra Earthy — Use 2 teaspoons of matcha powder instead of 1½ for a stronger, more intense matcha flavor that really stands up to the pumpkin cold foam.
How to Make the Iced Pumpkin Spice Matcha
- Step 1 — Start with the pumpkin cold foam. Add the heavy cream and pumpkin sauce to a small glass or jar and froth with a milk frother for 20-30 seconds until foamy and well combined. Set it aside while you build the rest of the drink.
- Step 2 — Make the matcha. Add the water to a small microwave-safe jar or glass and heat until boiling — about 30-45 seconds. Sift the matcha powder into the hot water to remove any clumps, then whisk together until smooth and slightly foamy. Set aside.
- Step 3 — Fill a tall glass with ice, then pour in the milk and pumpkin spice syrup. Stir to combine, then add the matcha and give it another stir.
- Step 4 — Spoon the pumpkin cold foam over the top of the matcha and drink up — and whatever you do, don't stir it in! That gorgeous orange-on-green contrast is everything.
How Does This Compare to the Other Pumpkin Cream Drinks?
If you've been following my pumpkin cream lineup, you'll know that the pumpkin cold foam is the star across all three drinks. The base is what sets each one apart — and each version has its own personality.
My Pumpkin Cream Shaken Espresso uses bold espresso for the most coffee-forward, energizing version — perfect for anyone who needs a serious caffeine kick with their pumpkin fix.
My Iced Pumpkin Cream Chai uses warm, spiced chai concentrate for the coziest, most complex flavor of the three. And this Iced Pumpkin Cream Matcha uses vibrant matcha for the most refreshing, most visually stunning version — the one that stops you in your tracks before you even take a sip.
Not sure which one to make first? Coffee lover → Pumpkin Cream Shaken Espresso. Chai fan → Iced Pumpkin Cream Chai. Matcha obsessed → you're already in the right place!
Recipe Success Tips
- Always sift your matcha. This is non-negotiable! Matcha clumps easily, and sifting before whisking gives you a perfectly smooth, lump-free concentrate every single time.
- Use ceremonial grade matcha. The higher quality the matcha, the more vibrant the green and the smoother the flavor. It makes all the difference in both the taste and the gorgeous color contrast!
- Don't over-froth the pumpkin cold foam. 20-30 seconds with the milk frother is perfect — you want it foamy and pourable, not stiff.
- Make the cold foam right before serving. It's at its most beautiful and creamy immediately after frothing — spoon it over the matcha straight away for the best presentation.
- Don't stir the cold foam in! The whole point of this drink is that stunning orange-on-green contrast. Let the foam sit on top and enjoy the swirl as it gradually melts into the matcha as you sip!
FAQs
The Iced Pumpkin Cream Matcha is a new Starbucks fall 2026 drink featuring an iced matcha latte base topped with a rich pumpkin cold foam. It's one of the most visually stunning drinks in the pumpkin lineup — vibrant green matcha with a gorgeous orange pumpkin cream on top. This homemade copycat nails the flavor perfectly and is ready in just 5 minutes!
It tastes like fall arrived in matcha form — subtly earthy matcha with a sweet, lightly spiced pumpkin cold foam on top that slowly melts into the drink as you sip. It's refreshing, creamy, and perfectly autumnal. If you love matcha and you love pumpkin spice, this drink was absolutely made for you!
Absolutely! This pumpkin cold foam is incredible on iced coffee, cold brew, and chai lattes. Check out my dedicated Pumpkin Cold Foam post for the full recipe and more ways to use it — it's one of my favorite fall toppings!
Yes! A milk frother works beautifully as a substitute. Just froth the sifted matcha and hot water together until smooth and slightly foamy — it gets the job done perfectly!
Nutritional Info
Each serving of this Iced Pumpkin Cream Matcha comes in at 449 calories, with 48g of carbs, 44g of sugar, 23g of fat, and 13g of protein. It's definitely a fall treat — but it's made with real matcha, real pumpkin sauce, and real cream, so every single sip is worth it!
If you're looking to lighten it up, try reducing the pumpkin spice syrup by half. You'll still get that gorgeous pumpkin matcha flavor with a bit less sweetness.
Total nutritional content per serving is:
- Calories: 449 calories
- Total Fat: 23 grams
- Protein: 13 grams
- Sodium: 144 mg
- Carbohydrates: 48 grams
- Sugar: 44 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Starbucks Fall Recipes
Iced Pumpkin Cream Matcha (Starbucks Copycat)
Equipment
Ingredients
Pumpkin Cold Foam:
- 3 tablespoon heavy cream
- 2 tablespoon pumpkin sauce
Iced Pumpkin Cream Matcha:
- 3 tablespoon hot water
- 1 ½ teaspoon pure matcha powder sifted
- 1 cup milk of choice (I used 2%)
- 2 tablespoon pumpkin spice syrup (or vanilla syrup)
- ice
Instructions
- Make the cold foam. Add the heavy cream and pumpkin sauce to a small glass or jar and froth with a milk frother for 20-30 seconds until foamy and well combined. Set aside.
- Add the water to a small microwave-safe jar or glass, and heat until boiling (30-45 seconds in the microwave). Sift the matcha into the hot water, removing any large clumps. Whisk the matcha and water together until smooth and slightly foamy. Set aside.
- Add ice to a tall glass, then top with the milk and 2 tablespoon pumpkin spice syrup. Stir to combine. Add the matcha and stir again.
- Top the matcha with your pumpkin cold foam. Drink up!
Nutrition
xoxo Megan
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