As the cool fall weather settles in, I like making this refreshing iced pumpkin coffee to enjoy the cozy flavors of autumn in a chilled drink. I love how the pumpkin puree, warm spices, and smooth coffee blend into something creamy, seasonal, and simple to prepare at home.
Why You’ll Love This Recipe
I enjoy this recipe because it’s quick, customizable, and full of fall flavor. I adjust the sweetness, spice, and creaminess exactly the way I like it, and the whole drink comes together in just minutes. It gives me that café-style pumpkin experience without any fuss.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cooled coffee
2 tablespoons pumpkin puree
1/2 cup milk of choice
1 teaspoon pumpkin spice mix
1–2 teaspoons sweetener (or to taste)
Ice cubes to fill the glass
Whipped cream (optional)
Pinch of pumpkin spice or 1 cinnamon stick for garnish (optional)
Directions
Step 1: I allow my coffee to cool fully so the ice doesn’t melt and water down the drink.
Step 2: I whisk the pumpkin puree, pumpkin spice mix, and sweetener together in a small bowl until smooth.
Step 3: I fill a tall glass with ice cubes and pour the cooled coffee over the ice, then add the milk.
Step 4: I spoon in the pumpkin mixture and stir well so the flavors blend evenly throughout the drink.
Step 5: I add whipped cream and a sprinkle of pumpkin spice or a cinnamon stick when I want a more festive finish.
Servings And Timing
Servings: 1
Prep time: 5 minutes
Total time: 10 minutes
Variations
I adjust this recipe depending on what flavor I’m in the mood for:
Vanilla twist: I add 1/4 teaspoon vanilla extract for extra warmth and sweetness.
Mocha version: I mix in 1 tablespoon chocolate syrup or cocoa powder for a chocolate–pumpkin flavor.
Extra pumpkin: I increase the pumpkin puree to 3 tablespoons for a richer, thicker drink.
Storage/Reheating
I store leftover iced pumpkin coffee in an airtight jar in the refrigerator for up to 24 hours and stir it before drinking.
I like preparing the pumpkin mixture ahead of time and refrigerating it for up to 2 days to make the drink even quicker to assemble.
I sometimes freeze leftover coffee in ice cube trays so the drink stays cold without diluting.
FAQs
Is this iced pumpkin coffee vegan?
Yes, I make it vegan by using plant-based milk and skipping the whipped cream or using a dairy-free version.
Can I replace the pumpkin mixture with pumpkin spice syrup?
Yes, I can use pumpkin spice syrup, but I adjust or reduce any additional sweeteners.
How long does iced pumpkin coffee last?
I find it tastes best freshly made, but it can be stored for up to 24 hours in the fridge.
Can I make this drink without coffee?
Yes, I replace the coffee with decaf, cold brew, or even a pumpkin-themed tea when I want a caffeine-free or lighter option.
How can I adjust the sweetness?
I start with a small amount of sweetener, taste, and add more until it fits my preference.
Conclusion
Iced pumpkin coffee is one of my favorite quick drinks to make during the fall season. I love how easy it is to adjust the flavors and create a refreshing, cozy beverage that feels special every time. I enjoy experimenting with spices, milk varieties, and add-ins to make the drink perfect for my taste.
A chilled, creamy iced pumpkin coffee that blends smooth coffee, pumpkin puree, warm spices, and milk for a refreshing fall-inspired drink you can make in minutes.
Ingredients
1 cup cooled coffee
2 tablespoons pumpkin puree
1/2 cup milk of choice
1 teaspoon pumpkin spice mix
1–2 teaspoons sweetener (or to taste)
Ice cubes to fill the glass
Whipped cream (optional)
Pinch of pumpkin spice or 1 cinnamon stick for garnish (optional)
Instructions
Allow coffee to cool completely to prevent dilution.
In a small bowl, whisk together pumpkin puree, pumpkin spice mix, and sweetener until smooth.
Fill a tall glass with ice cubes and pour in the cooled coffee.
Add milk of choice to the glass.
Spoon in the pumpkin mixture and stir until well combined.
Top with whipped cream and a sprinkle of pumpkin spice or cinnamon stick if desired.
Notes
Use plant-based milk and dairy-free whipped cream for a vegan version.
Prepare the pumpkin spice mixture in advance to save time.
Freeze coffee in ice cube trays to prevent watering down the drink.
