Irresistible Pumpkin Coffee Milkshake

Why You’ll Love This Recipe

I love how this milkshake brings together the warmth of pumpkin spice and the boldness of coffee in one frosty, velvety sip. It’s ready in minutes and feels like a seasonal coffee shop special, but made right at home. The texture is smooth and creamy, the flavor is deep and comforting, and the prep is easy enough that I can make it whenever the craving hits. It’s the kind of milkshake that satisfies both my sweet tooth and my love for a good cup of coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup brewed strong coffee
1 tsp packed dark brown sugar
½ cup whole milk
¼ cup + 1 tbsp canned pumpkin puree
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
3 cups coffee-flavored ice cream (about 6 medium scoops)
6 coffee beans, for garnish (optional)

Directions

1. I start by stirring the dark brown sugar into the hot brewed coffee until it’s completely dissolved. I let the mixture cool to room temperature so it doesn’t melt the ice cream too quickly.

2. In a blender, I combine the cooled sweetened coffee, whole milk, pumpkin puree, cinnamon, cloves, and ginger.

3. I add the coffee-flavored ice cream and blend everything together until smooth and creamy. I usually stop and scrape the sides once or twice to make sure everything is perfectly mixed.

4. I divide the milkshake between four serving glasses and, if I want to make it look fancy, I top each with a few coffee beans as garnish.

5. I serve it immediately while it’s thick, cold, and full of flavor.

Servings and timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 10 minutes (for coffee cooling)
Total Time: 15 minutes
Calories: Approximately 750 kcal per serving

Variations

• I sometimes swap the whole milk for oat milk or almond milk for a dairy-free twist.

• For a stronger coffee flavor, I use espresso instead of brewed coffee.

• If I’m craving chocolate, I add a tablespoon of cocoa powder or use mocha-flavored ice cream.

• I’ve also added a pinch of nutmeg or cardamom for extra spice.

• When I want it boozy, I add a splash of coffee liqueur or spiced rum for an adult version.

Storage/Reheating

This milkshake is best enjoyed immediately after blending. If I need to make it ahead, I freeze the mixture in a sealed container and re-blend it before serving. I don’t recommend reheating—it’s meant to be served cold and creamy.

FAQs

Can I use vanilla ice cream instead of coffee?

Yes, I’ve made it with vanilla ice cream and added a bit more strong coffee or espresso. It still tastes delicious and lets the pumpkin spice stand out more.

Can I make it dairy-free?

Definitely. I use dairy-free ice cream and plant-based milk like almond or oat milk. Just be sure the ice cream has a creamy base for the best texture.

Is this milkshake very sweet?

It’s sweet but balanced. If I want it less sweet, I reduce the brown sugar or use unsweetened coffee. The ice cream adds most of the sweetness.

Can I add whipped cream on top?

Absolutely. A swirl of whipped cream with a dusting of cinnamon makes it even more indulgent and festive.

What can I use if I don’t have canned pumpkin?

I use homemade pumpkin puree or even butternut squash puree in a pinch. Just make sure it’s smooth and not too watery.

Conclusion

This Pumpkin Coffee Milkshake is a chilly, creamy way to enjoy the flavors of fall with a jolt of coffee goodness. It’s easy to make, full of warm spice, and perfect for sharing—or not. Whether I’m celebrating the season or just need a break from the usual iced coffee routine, this milkshake always delivers a delicious, cozy vibe.

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