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.

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.

Divide the blended pumpkin coffee mixture evenly between serving glasses. If desired, top each with a few coffee beans for garnish and serve immediately.