Iced Pumpkin Cream Shaken Espresso {Starbucks Copycat}

The Starbucks Iced Pumpkin Cream Shaken Espresso is blonde espresso shaken with brown sugar syrup, cinnamon, and ice and then topped with oat milk and pumpkin cream cold foam. This copycat version is easy to make at home with my homemade pumpkin spice sauce!

Jump to:

• 🧡 Why this recipe works
• 🗒️ Ingredients
• 🧋 Recipe tips
• 🎉 Variations on recipe
• 🎃 More Starbucks pumpkin drink recipes
• 📖 Recipe
• 💬 Comments

What happens when you combine two of the most popular drinks on the Starbucks menu? You get the Iced Pumpkin Cream Shaken Espresso!

Starbucks added this drink to its fall lineup in 2026 and it takes everything people love about the Iced Brown Sugar Oatmilk Shaken Espresso and tops it with pumpkin cream cold foam.

Starbucks makes it with blonde espresso shaken with brown sugar syrup and cinnamon, then adds oat milk and finishes it with the foam. My copycat recipe follows the same build, using my homemade brown sugar syrup and a pumpkin cream cold foam made with my pumpkin spice sauce. It's the same sauce I use in my Iced Pumpkin Cream Chai, made with sweetened condensed milk and real pumpkin puree.

This drink has quickly become my favorite, both to order in-store and to make at home.

🧡 Why this recipe works

It tastes just like the Starbucks version: my copycat drink uses the same build as the original with blonde espresso, brown sugar syrup, oat milk, and pumpkin cream cold foam on top.

The components can all be homemade or store-bought: I share my recipes with you for homemade pumpkin spice sauce, brown sugar syrup, and vanilla syrup. If you love a totally homemade drink, you can make them all from scratch. But you can also order store-bought versions of each ingredient to make this drink even easier.

It has a delicious froth on top: one of my favorite things about Starbucks' shaken espressos is the awesome froth on top that's achieved by shaking the coffee and syrups vigorously with ice.

It's easy to customize: you can swap in your favorite milk, use strong coffee instead of espresso, or change up the syrup flavor.

🗒️ Ingredients

It may seem like a lot of ingredients are needed, but that's really only if you want to make the drink completely from scratch. I'm also linking to store-bought versions of all options.

That said, here's everything you need to make an Iced Pumpkin Cream Shaken Espresso just like Starbucks at home (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Brewed blonde roast espresso: Starbucks uses blonde roast espresso in their shaken espressos, but you can use any kind you want or simply a strongly brewed coffee. I like to let it cool slightly before making my drink.
• Brown sugar syrup: You can make your own with the recipe I'm sharing in this post or you can buy a bottle of brown sugar syrup.
• Ground cinnamon
• Ice
• Oat milk: or the dairy or non-dairy alternative of your choice
• Pumpkin cream cold foam: I share my recipe for this below
• Pumpkin pie spice: for topping

If you're making your own brown sugar syrup, you'll need:

• Water
• Brown sugar: you can use light or dark brown sugar

For the pumpkin cream cold foam, you'll need:

• Heavy cream
• 2% milk
• Pumpkin spice sauce: you can either make your own with the recipe I share below or you can purchase a bottle of pumpkin spice sauce.
• Vanilla syrup: you can either make it with my vanilla syrup recipe or use a store-bought bottle. If you prefer, you can replace it with 1 teaspoon vanilla extract.

And lastly, if you're making your own pumpkin spice sauce you'll need:

• Fat-free sweetened condensed milk: you can use regular if you can't find fat-free.
• Pumpkin puree
• Light brown sugar
• Pumpkin pie spice
• Salt
• Vanilla extract

🧋 Recipe tips

• If you're making them from scratch, make the syrups and pumpkin spice sauce ahead of time. They both need to cool completely in the fridge before you use them, so I usually like to make them a day in advance. Syrups will stay fresh in your fridge for about a month and pumpkin sauce for about 2 weeks.

• You can also make the pumpkin sweet cream a day in advance and keep it in a mason jar or airtight container in your fridge. When you're ready for your shaken espresso, whip the sweet cream into a cold foam.

• Cold foams froth up best with really cold ingredients, so make sure you use cream and milk right out of the fridge. And if you make the sweet cream in advance, keep it chilled until ready to use.

• Right before you're ready to enjoy your drink, froth the cold cream up. If you don't have a frother, you can make your cold foam in a blender or with a hand mixer. You can even just keep it in the mason jar and shake it vigorously. Your foam won't be quite as voluminous, but it will still give you a nice froth.

• Let the espresso cool slightly before adding it to the shaker. Super hot espresso will melt the ice fast and water down the drink.

• Be sure to shake the ingredients (espresso, syrup, cinnamon, and ice) vigorously for about 20 seconds. This is what gives the espresso that frothy layer on top and also what will help the cinnamon dissolve into the drink.

• It's slightly confusing as to whether Starbucks shakes the cinnamon into the drink or adds it on top (since it's listed as a "topping" on their build), but based on their description and the taste, I believe they shake it in. And then use pumpkin pie spice on top.

• Pour the entire contents of the shaker into your cup, ice included.

• Then you'll pour in the oat milk (or dairy of your choice) and top the whole thing off with the cold foam. And a sprinkle of pumpkin pie spice on top!

Starbucks' shaken espressos are my favorite drinks to order at the coffee shop as I love coffee-forward drinks and don't like anything too sweet.

I love that they're making them with cold foam now and I've been ordering the new pumpkin shaken espresso all fall long!

The blonde espresso and brown sugar syrup are smooth and sweet and the oat milk keeps the drink light and creamy... Not to mention the pumpkin cream cold foam on top, which adds lots of pumpkin spice flavor.

This drink is a serious keeper and I'd be shocked if it didn't make it back on to the regular fall menu next year.

But just in case it doesn't or in case you get a craving when fall is over, you can easily make your own at home!

🎉 Variations on recipe

I always strive to make my Starbucks copycat recipes as close to the coffee shop versions as possible, but I also love that they're so easy to customize at home.

Here are some ideas for ways you can suit this drink more to your personal tastes:

• Add a spoonful of pumpkin spice sauce to the shaker for pumpkin flavor all the way through the drink.
• Swap the brown sugar syrup for my cinnamon dolce syrup.
• Or replace it with my toffee nut syrup.
• Use cold brew instead of espresso.
• Add an extra shot of espresso for a stronger drink.
• Use decaf espresso if you prefer a caffeine-free drink.
• Swap the oat milk for 2% milk, almond milk, coconut milk, or any milk you like.
• In addition to the ground cinnamon, shake a little pumpkin pie spice into the drink, too.
• Drizzle caramel sauce over the cold foam.
• Use 1 teaspoon vanilla extract instead of vanilla syrup in the foam.
• Make the drink sweeter or less sweet by adding more or less syrup depending on your preferences.

🎃 More Starbucks pumpkin drink recipes

Lots of people will say pumpkin season is the best season at Starbucks and that it doesn't last long enough! That's why I try to make it so easy for you to make your favorite pumpkin drinks at home:

And if you're sad you can't get the apple drinks at Starbucks anymore, try my Iced Apple Crisp Shaken Espresso and my Iced Apple Crisp Macchiato.

I'm so happy with how close this Iced Pumpkin Cream Shaken Espresso is to the Starbucks version. It's so easy to make and customize and is exactly how I want to start my mornings in the fall (at least until it's too cold for iced coffees in the morning!).

If you make this, let me know in the comments below!

📖 Recipe