5-Ingredient Pumpkin Frappuccino

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Tall glass of our homemade Pumpkin Frappuccino recipe topped with whipped cream

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.

Ice cube tray with pumpkin milk ice cubes and coffee for making homemade Pumpkin Frappuccinos

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.

Pumpkin milk ice cubes and a tall glass of our delicious homemade Pumpkin Frappuccino recipe

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.

Top down shot of a glass of Pumpkin Frappuccino topped with whipped cream and cinnamon

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.).

Tall glass of our refreshing Pumpkin Frappuccino recipe topped with whipped creamThe 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.

Pumpkin ice cubes and homemade Pumpkin Frappuccinos with and without whipped cream

Blender and glass filled with our delicious homemade Pumpkin Frappuccino recipe

5-Ingredient Pumpkin Frappuccino

A simplified and healthified pumpkin frappuccino using pumpkin-infused milk *ice cubes* and cold brew coffee. Even the novice barista can master this fall-friendly beverage.
Author Minimalist Baker
Print
Top down shot of a glass of our Pumpkin Frappuccino recipe
4.5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 1
Course Beverage
Cuisine Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly 1 Month (as popsicles)
Does it keep? Best when fresh

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

*Sub chilled coffee or espresso
*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.

Nutrition (1 of 1 servings)

Serving: 1 g Calories: 162 Carbohydrates: 34 g Protein: 4.2 g Fat: 1.2 g Fiber: 1 g Sugar: 31 g

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  1. 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

  2. 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!

  3. 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 :)

  4. 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!

  5. 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.

  6. 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).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      NICE! Yeah, cold brew is SO easy and so delicious. I’m sorry I didn’t discover it sooner!

  7. 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