Servings: 2 | Total Time: 5 minutes
Let’s Talk Pumpkin Spice Frozen Coffee ☕🍂
This is the kind of drink that makes you say “wow” after the first sip. It’s like fall in a cup—but icy cold and refreshing.
Perfect for those warm autumn days or anytime you need a pumpkin spice fix without heating up a latte.
It’s quick, simple, and you only need a few pantry staples.
Just toss everything into a blender, hit a button, and boom—cozy fall vibes in frozen coffee form.
Why I Love This Recipe
I’ve been making this since the year I discovered canned pumpkin belongs in more than just pie. It’s creamy, cozy, and gives you that sweet caffeine kick without needing to hit the drive-thru. Here’s why it’s on repeat in my kitchen:
- You get real pumpkin flavor—not just syrup.
- No fancy coffee machine needed.
- It’s cold and refreshing but still screams fall.
- Totally customizable with sweeteners, milks, or toppings.
What You’ll Need
- 1 cup strong brewed coffee, cooled
- ½ cup milk (any kind)
- ¼ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1–2 tbsp maple syrup or sweetener of choice
- 1½ cups ice
- Whipped cream for topping (optional)
Pro Tips
- Brew your coffee the night before and chill it in the fridge so it’s ready to go.
- Use frozen coffee cubes instead of ice to avoid a watered-down flavor.
- Blend in a frozen banana for an extra thick and creamy twist.
- Taste before serving—add more spice or sweetener if needed.
- Don’t skip the whipped cream on top. It’s the little things!
Tools You’ll Need
- Blender
- Measuring cups and spoons
- Spoon or small spatula
- Glasses for serving
Substitutions and Variations
- Swap milk for almond, oat, or coconut milk.
- Use cold brew for an even smoother coffee taste.
- Add protein powder for a little boost.
- Use honey or agave instead of maple syrup.
- Blend in a dash of vanilla extract for more flavor depth.
Make-Ahead Tips
Brew and chill the coffee ahead of time. You can also pre-measure the pumpkin, spice, and sweetener into a container to toss into the blender later.
Instructions
Step 1: Brew & Cool the Coffee
Make 1 cup of strong coffee and let it cool to room temp. Chill in the fridge for best results.
Step 2: Add Ingredients to Blender
In a blender, add 1 cup cooled brewed coffee, ½ cup milk, ¼ cup pumpkin puree, 1 tsp pumpkin pie spice, and 1–2 tbsp maple syrup.
Step 3: Add Ice and Blend
Add 1½ cups ice and blend until smooth and frothy.
Step 4: Serve and Top
Pour into a glass and top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Why This Recipe Works (Quick Science)
The pumpkin puree adds creaminess and body to the drink, while the ice gives it that slushy frozen texture. The milk balances the bold coffee flavor, and pumpkin pie spice brings all the warm, cozy notes you expect in a fall drink. Blending traps a bit of air in the mixture too, making it light and frothy!
Meal Plan Ideas
- Breakfast Pairing: Have it with a banana muffin or granola bar.
- Afternoon Pick-Me-Up: Sip this instead of a second cup of hot coffee.
- Weekend Brunch: Serve it alongside eggs and toast or pancakes.
Common Mistakes
- Using hot coffee – It melts the ice too fast. Let it cool first!
- Too much ice – Makes the drink bland. Measure it out.
- Skipping the sweetener – Pumpkin and coffee both need a little sweetness to shine.
- Using pumpkin pie filling – That’s pre-sweetened and spiced. Stick to pure pumpkin puree.
What to Serve With
- Pumpkin bread or muffins
- Maple-glazed bacon
- Cinnamon toast
- Vanilla yogurt parfait with granola
FAQ
Can I use instant coffee?
Yes! Just make it strong so the flavor stands out.
Is this drink dairy-free?
It can be! Use your favorite plant-based milk and skip the whipped cream or use coconut whip.
Can I double the recipe?
Totally. Just make sure your blender can handle the volume.
How do I make it sweeter/less sweet?
Taste before serving and adjust the maple syrup to your liking.
Leftovers & Storage
If you have extra, pour it into an ice cube tray and freeze. Later, just blend the cubes with a splash of milk for a quick frozen coffee.
Let’s Wrap It Up
This Pumpkin Spice Frozen Coffee is fall comfort in a glass—quick, easy, and way more satisfying than a store-bought version. Give it a try and let me know how yours turns out in the comments. Got questions or want to tweak it your way? I’m all ears!