I like the way my boss puts it: Fall rolls around and the pumpkin spice latte comes back and “everyone loses their damn mind.” Yep, that’s the caffeine crowd I’m catering to today – myself included.
Remember when I made my 3 ingredient mocha frappe a while back? It was such a hit among readers that I decided to recreate it, but this time more fall friendly. I added some pumpkin butter to my milk “ice cubes” using this recipe, which I loosely followed. But if you don’t have pumpkin butter, you can just use pumpkin puree and add a bit more pumpkin pie spice and sweetener, or sub a pumpkin-flavored syrup.
I opted for cold brew coffee that I brewed the night before and strained in the morning, but any chilled espresso or bold roast coffee will do.
Once you add your pumpkin ice cubes to the blender, all you need to add is coffee. Anything else is completely optional: creamer, additional sweetener or spices (cinnamon, nutmeg, etc.).
The result is a creamy, pumpkin frappuccino with plenty of sweet and spice. I opt to call it a pumpkin-cinno. Festive, eh? I believe this would make the perfect beverage for your morning work commute – it certainly does mine.
5-Ingredient Pumpkin Frappuccino
Ingredients
- 1 cup cold brew coffee*
- 1 cup milk (any kind – dairy-free for vegan)
- 1/4 cup pumpkin butter*
- 2 Tbsp agave nectar
- 1 tsp pumpkin pie spice
- Whipped cream and cinnamon (optional // for topping)
Instructions
- To prepare cold brew coffee, place 2 cup ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
- Prepare milk ice cubes in advance by pouring your milk of choice into a bowl and mixing in pumpkin butter, agave nectar and pumpkin pie spice. Whisk to ensure even distribution.
- Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight.
- Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
- In the morning, place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth (amounts as original recipe is written // adjust if altering batch size). Taste and add a packet of stevia or extra agave if you prefer a sweeter beverage. Additionally, add more pumpkin pie spice or pumpkin butter if you prefer a spicier flavor.
- Optional but recommended: Top with whipped cream and cinnamon for serving.
Notes
*If you are using pumpkin puree, still use 1/4 c but compensate flavor by adding extra agave and pumpkin pie spice.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
CounselorChick says
So damn good! I add a tbls of pumpkin butter with the premade ice cubes just to sweated it up a bit. The pumpkins butter is amazingly good. Thanks! ☺️
Yum, great idea! We’re so glad you love this one! xo
Ella says
This Recipe was not the best, I did everything like it asked me to and turned out to be one of the most terrible recipes for this DO NOT TRY…
Is there any way i can give this no stars..
We’re so sorry that was your experience, Ella! Would you mind sharing more about what you disliked about it? We’d love to help troubleshoot, if possible.
Claire says
Oh. My. Goodness. I’ve found *the* autumn drink.
I definitely consider myself a coffee novice; I just started getting into fun, flavored cold brew drinks, and this one is my new favorite! I used 1% milk, canned pumpkin, and extra spices with maple. It was perfectly spicy sweet and so easy to make. As I was drinking it, I set up another ice cube tray :D
Yay! We’re so glad you enjoyed it, Claire! Thanks so much for the lovely review! xo
Jessica says
Hi so I’m doing keto and I’m so craving for this recipe. For the pumpkin butter I can’t use apple juice. Would you substitute it or would you just omit it? Is it very important for the flavor?
Thanks a lot!!
Could you sub pumpkin puree? If not, maybe reduce or omit.
Julia says
I love this recipe…
Thanks, Julia!
Judy Morrison says
Love the recipe. Could I use the pumpkin syrup instead of the pumpkin butter? If so, how much would I use? Thank you
Julia says
I was wondering the same thing.
Hi Julia! We haven’t tried that. But if you do let us know how it goes!
Melody says
Where do you find agave nectar
most grocery stores have it!
Kristen says
Oh I can’t wait to try this. What a gorgeous and tasty looking recipe!
Nicole Casey says
Hi love your recipe, I make one pretty similar to it. I never froze the pumkin but I do freeze coffee into cubes and almond milk into cubes. I have a keurig and drink dark roast coffees…I brew my coffee day before chill in fridge over night, next day I put it all into my vitamix, cold coffee, almond milk cubes or coffee cubes, 1/4 cup pumkin purée, pumkin pie spice, cinnomon, vanilla extract, sometimes I add a scoop of about time vanilla protein powder, and some torani or davinnci sugar free Carmel syrup, or if I’m feeling totally indulgent I add coffee mate mocha latte Carmel flavored creamer instead of almond milk. This makes it very much like a mocha Carmel latte from Starbucks yummy!
Holly @ EatGreatBEGreat says
This sounds amazing and so refreshing!
Allison @ thebakingyear says
My mom and I always make our own frappuccino’s but usually just do regular coffee or mocha. Pumpkin is a good idea! We’ve also tried peppermint which we love :)
Oz says
I’ve added some pumpkin cookies as well and it was delicious! Thanks!
Jessie says
Hi! Found your recipe from pinterest. The shake looks great! Love the idea of making pumpkin ice cubes. Thanks for the great recipe!
Li says
I love the idea of pumpkin milk ice cubes! I’ve got some leftover canned pumpkin puree, this would be a great way to use it up.
Katie May says
Take a peek for any easy pumpkin sauce for your recipe!
Warmly, Katie may
Thanks for sharing, Katie! That’s awesome.
Julia | JuliasAlbum.com says
wow, this frappuccino looks beautiful. I am pinning it! :)
Mandy says
I order cold brewed coffee all the time and I never really knew what it was. I’m totally going to brew some tonight and try this pumpkin-cinno! I picked up a jar of pumpkin butter at Trader Joe’s last night (it was the last one in stock…that stuff is popular).
NICE! Yeah, cold brew is SO easy and so delicious. I’m sorry I didn’t discover it sooner!
Tracy says
What’s pumpkin butter and where do i find it??
I linked to a recipe at the top of the post. (http://ohsheglows.com/2010/10/05/happy-thanksgiving-homemade-pumpkin-butter/) It’s super easy to make using canned or home-roasted pumpkins, but you can also find it at some grocery stores.
Tammy T says
This looks delish. And another reason to buy a chemex for brewing. Can’t wait to try one! And your photos are the bomb.
Tammy
Jessica@AKitchenAddiction says
Great idea to use pumpkin ice cubes! I need to try this soon!