Irresistible Pumpkin Coffee Milkshake

I never thought about combining pumpkin and coffee until I accidentally grabbed the wrong syrup bottle at a coffee shop last fall. Instead of being annoyed, I took a sip and realized the barista had just introduced me to my new favorite flavor combo.

That happy accident got me thinking—why not turn it into a milkshake? Coffee milkshakes are already great for an afternoon pick-me-up, and adding pumpkin makes them feel like fall in a glass. Plus, you can make this at home for way less than those fancy coffee shop drinks that cost seven bucks.

What Kind of Coffee Should I Use?

For this pumpkin coffee milkshake, you’ll want to brew a strong coffee since it needs to hold its own against the ice cream and pumpkin flavors. Any coffee you enjoy drinking will work here – whether that’s a dark roast, medium roast, or even espresso if you have it on hand. Just make sure to brew it stronger than you normally would, and let it cool to room temperature before adding it to your milkshake. If you’re short on time, you can use cold brew concentrate straight from the fridge, which actually works great since it’s already cold and won’t melt your ice cream as quickly.

Options for Substitutions

This milkshake is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Strong coffee: If you don’t have brewed coffee ready, instant espresso powder works great – just dissolve 1 tablespoon in 1/4 cup hot water and let it cool. Cold brew concentrate is another solid option.
• Whole milk: You can use 2% milk or even almond milk if that’s what you have. Just keep in mind that lower-fat milks will make a slightly thinner shake.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. These aren’t interchangeable since the pie filling already has sugar and spices added.
• Ground spices: In a pinch, you can replace the cinnamon, cloves, and ginger with 1 teaspoon of pumpkin pie spice. It’s basically the same blend and saves you from measuring three separate spices.
• Coffee ice cream: Vanilla ice cream works if you don’t have coffee flavor – just add an extra tablespoon of strong coffee to boost the coffee taste. You could also try dulce de leche or caramel ice cream for a sweeter twist.
• Dark brown sugar: Regular brown sugar or even white sugar will work fine. You can also use maple syrup or honey, but start with 1 teaspoon and adjust to taste.

Watch Out for These Mistakes While Making

The biggest mistake when making this pumpkin coffee milkshake is using hot or even warm coffee, which will melt your ice cream into a thin, watery drink – always brew your coffee ahead of time and let it cool completely in the fridge for at least an hour.

Another common error is adding all the liquid ingredients at once before the ice cream, which makes it harder to blend smoothly and can leave you with chunks of unblended ice cream at the bottom.

To get the perfect consistency, start by blending the coffee, milk, pumpkin puree, and spices first, then add the ice cream gradually while pulsing – this creates a thick, creamy shake instead of a runny mess.

If your milkshake turns out too thick to blend, add milk one tablespoon at a time rather than pouring in a bunch at once, and if it’s too thin, pop it in the freezer for 10 minutes to firm up before serving.

What to Serve With Pumpkin Coffee Milkshake?

This pumpkin coffee milkshake is pretty filling on its own, but it pairs really well with breakfast pastries like cinnamon rolls, pumpkin muffins, or even a simple buttered croissant. If you’re serving it as an afternoon treat, try it alongside some biscotti or shortbread cookies that you can dip right into the shake. For a cozy fall brunch, this milkshake works great with waffles or pancakes topped with maple syrup and a sprinkle of cinnamon. You could also serve it as a dessert drink after a light meal, maybe with a slice of pound cake or some gingersnap cookies on the side.

Storage Instructions

Serve Immediately: This pumpkin coffee milkshake is best enjoyed right away while it’s thick and frosty. If you need to wait a few minutes before serving, pop it in the freezer to keep it from melting. The texture really changes once it starts to warm up, so try to drink it fresh.

Save Leftovers: If you have any leftover milkshake, pour it into an airtight container and freeze it for up to 1 week. It’ll turn pretty solid in the freezer, so when you’re ready to enjoy it again, let it sit at room temperature for about 10-15 minutes and give it a good stir or blend it again to bring back that creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 13-16 g
• Fat: 28-34 g
• Carbohydrates: 100-120 g

Ingredients

• 1/4 cup brewed strong coffee
• 1 tsp packed dark brown sugar
• 1/2 cup whole milk
• 1/4 cup plus 1 tbsp canned pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 3 cups coffee-flavored ice cream (6 medium scoops)
• 6 coffee beans, for garnish (optional)

Step 1: Dissolve Sugar in Coffee

• 1/4 cup brewed strong coffee
• 1 tsp packed dark brown sugar

Stir the packed dark brown sugar into the brewed strong coffee until fully dissolved.

Let the mixture cool to room temperature before proceeding to the next step.

Step 2: Blend the Pumpkin Coffee Mixture

• coffee and sugar mixture from Step 1
• 1/2 cup whole milk
• 1/4 cup plus 1 tbsp canned pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 3 cups coffee-flavored ice cream (6 medium scoops)

In a blender, combine the cooled coffee mixture from Step 1, whole milk, canned pumpkin puree, ground cinnamon, ground cloves, and ground ginger.

Add the coffee-flavored ice cream, then pulse the mixture until smooth and creamy, scraping down the sides of the blender if necessary.

I like to blend just until everything is incorporated for a silky texture.

Step 3: Serve and Garnish

• 6 coffee beans, for garnish (optional)

Divide the blended pumpkin coffee mixture evenly between serving glasses.

If desired, top each with a few coffee beans for garnish and serve immediately.