Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

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Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender flaky crust situation. And the fact that I have to eat dairy-free just throws another monkey wrench into the whole deal.

That’s why the concept of impossible pumpkin pie intrigued me. The idea is that you don’t have to make a crust; it magically makes its own crust right in the pan while it bakes! Say what now? I’m in!

Well, the truth is, impossible pumpkin pie comes across more like a crustless pumpkin pie than one with a crust. But it’s still a bit magic. It slices and comes out of the pie pan just like a pie with crust, in perfect pie wedges.

Plus, it’s just about the tastiest pumpkin pie around.

My fascination with the idea of impossible pumpkin pie joined up with my desire to create a dairy-free pumpkin pie with coconut milk. And so I started with this recipe, which apparently hails from a 1980’s LA Times cookbook. I experimented a lot (a LOT) with this one, ultimately replacing the milk and butter with a can of coconut milk; replacing the Bisquick with flour and baking powder; and adding some vanilla.

You literally throw it all in the blender, mix it all up, then pour it into your pie pan and bake. That’s it.

Seriously, the easiest pumpkin pie you might ever make.

I also experimented with a gluten-free flour blend instead of the all-purpose flour, and it turned out great! Ultimately the result may depend on the blend you use (I’d steer clear of bean-based blends, personally). More about the brand I used in the recipe.

I’m actually really proud of this pie recipe. While I have yet to master crust, I’ve at least mastered a dairy-free pumpkin pie without crust. So that’s something!

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Dairy-Free Impossible Pumpkin Pie

This crustless pumpkin pie might just be the easiest you’ll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

Course Dessert

Cuisine American

Keyword pie

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 231kcal

Author Kare

Ingredients

• 1 (15-ounce) can coconut milk I recommend full-fat for a richer pie, but lite also works
• 1 cup pumpkin puree canned or homemade
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/2 cup all-purpose flour or your favorite cup-for-cup gluten-free flour blend*
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt or table salt
• Coconut whipped cream for serving**

Instructions

• Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
• Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
• Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
• Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it’s no longer liquid, I’ll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean – no runny pie filling – it’s done!
• Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
• If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
• Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

Notes

* I have tested this pie recipe with only one gluten-free flour blend, and it turned out great! I used Pamela’s Gluten-Free Artisan Flour Blend.

** To make coconut whipped cream, refrigerate 1-2 cans of full-fat coconut milk. Skim the coconut cream off the top and place in a bowl. Whip with a hand mixer until the consistency of whipped cream. Add a bit of powdered sugar or pure maple syrup to sweeten, to taste, and/or a bit of vanilla extract if desired.

Freezer Friendly

To freeze, let cool completely then wrap well in plastic wrap and transfer to freezer. To thaw, transfer to refrigerator 24-48 hours before serving or let sit at room temperature for 2-3 hours.

Adapted from LA Times via Cookistry.

Nutrition

Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 239mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4885IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

Originally published in 2012, I thought it was time to revisit this recipe. I took new photographs and updated the recipe in a few different ways. First, I accounted for dairy-free options. Second, I added a non-refined-sugar option. And last, I simplified the recipe – if you’d like to simmer whole spices as the original recipe called for, definitely do so! But an easier option is simply to add one teaspoon of pumpkin pie spice mix. Easy peasy. All versions, though? Delicious!

—

This is a fairly new blog, but my love for coffee is already solidly documented. I mean, it’s delicious, it’s versatile, and it gives you a good jolt. What more can a long-time caffeine addict (and sleep-deprived new mom) ask for?

Iced coffee is pretty much an obsession of mine. When March rolls around, it’s not spring that’s around the corner. It’s Iced Coffee Season, and I’m a happy bean. Conversely, when autumn closes in, I clutch my glass of iced coffee a bit tighter, not ready to let it go.

This year, I decided to ease myself into the transition to hot coffee and lattes by making Pumpkin Spice Iced Coffee. My beloved cold-brewed iced coffee spiked with all the  cozy flavors of fall. Pumpkin, nutmeg, cinnamon … perfection.

With this seriously delicious pumpkin spice development, I may have to take my warm-weather iced coffee addiction to year-round status.

(more…)

The post Pumpkin Spice Iced Coffee appeared first on Kitchen Treaty.

Easy peasy, pumpkin squeezey. Or, you know … something like that.

These pumpkin spice pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly fluffy for fall.

Table of Contents

• The Story Behind the Recipe
• Developing this Pumpkin Pancake Recipe
• Ingredients
• Adaptations/Variations
• How to Make Pumpkin Pancakes
• Tips for Success
• More Pancake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I just never know when a recipe is going to take off. It’s all one big fat guessing game. I had a feeling people would like this and it would do well (and so far, it has!). On the other hand, I was convinced these would do well, but nope.

And then there are the recipes that are a huge surprise. Fluffy Banana Pancakes are consistently one of the most-visited and most-made recipes on my site. I knew I loved them, but I didn’t realize they would be so popular. And, of course, I am happy they are!

As far as pancakes go, there’s a special place in breakfast heaven for the fluffy, hearty, thick kind.

I decided I needed another fluffy pancake recipe in my life, so I thought I’d take the banana version and get ’em all fallified. (As in, seasonally appropriate for autumn. I like to make up words. It’s a curse.)

Developing this Pumpkin Pancake Recipe

I set out to create a pumpkin pancake recipe that’s full of those favorite fall flavors – pumpkin and pumpkin spices – yet tall and fluffy too. But no whipping egg whites, please, because who wants to do that at 7 a.m.?! Not me.

For this recipe for pumpkin pancakes, it’s all about the fluffy! I took the original recipe and swapped the banana for pumpkin, added a hefty dose of warming pumpkin spices, and increased the sugar – just a bit – to keep them from going over to savoryville. More made-up words. Sorry.

Readers say …

“We just made these! Delicious! My husband (who does not like any kind of pancake except plain ones) said this is the BEST pancakes he’s ever had. Well done! A new family favorite.”

– Rachelle

Ingredients

• Buttermilk – Use store-bought buttermilk or, like I do 95% of the time, make your own! All you do is grab a liquid measuring ups and add 2 tablespoons vinegar (I use white or apple cider) or lemon juice. Then, fill the cup with milk up to the 2 cup mark.
• Pumpkin – You’ll want one cup of pumpkin puree. I know, that’s a lot of pumpkin, but it makes the most full-of-flavor, moist, tender pumpkin pancakes!
• Eggs – You’ll need two eggs for these pancakes.
• Butter – You’ll want it melted and cooled slightly.
• Vanilla – Adds sweet flavor to your buttermilk pumpkin pancakes.
• Flour – I like to use straight-up white all-purpose flour for these.
• Sugar – Again, plain white granulated sugar.
• Baking powder & baking soda – Both leaveners help the pancakes rise and create air pockets for tender, tall, fluffy pumpkin pancakes.
• Pumpkin pie spice – A combo of cinnamon, ginger, nutmeg and cloves. You can make your own pumpkin pie spice super easily or buy it from the store.
• Salt – I like to use fine-grain sea salt or table salt (nor coarse salt) for my pancakes.

Adaptations/Variations

• Dairy-free pumpkin pancakes: Use vegan butter or coconut oil + your favorite plant-based milk.
• Vegan pumpkin pancakes: Use vegan butter/coconut oil, plant-based milk, and 2 flax eggs. Or, follow my recipe for fluffy vegan pumpkin pancakes!
• Chocolate chip pumpkin pancakes: Stir 1/3 cup of mini chocolate chips in with the dry ingredients.

Tips for Success

• Mix your pumpkin pancake batter together JUST until it’s well-combined. Don’t over-mix, or you risk developing the gluten in the flour, which can create tough – not tender – pancakes. Nobody wants that!
• Check to make sure your griddle is ready before adding the first pancake. Flick a little water on the griddle. If the droplets hiss and bounce around a bit, it’s ready for pancakes!
• When to flip your pumpkin pancakes? Watch for bubbles. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Keep your cooked pancakes warm with a dish towel. I like to pile up pancakes on a large plate and keep a thick, clean dish towel over the top of them to keep them warm until they’re ready to serve.

More Pancake Recipes

• Vegan Pumpkin Pancakes
• Pumpkin Chia Pancakes
• Chia Chocolate Chip Pancakes
• Fluffy Banana Pancakes
• Fluffy Gingerbread Pancakes
• Banana Oatmeal Blender Pancakes
• Swedish Pancakes
• Funfetti Birthday Pancakes

Print

Fluffy Pumpkin Pancakes Recipe

Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake recipe!

Course Breakfast

Cuisine American

Keyword pancakes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 527kcal

Author Kare

Ingredients

• 2 cups buttermilk see Recipe Notes for how to make your own buttermilk
• 1 cup pumpkin puree
• 2 each eggs
• 3 tablespoons unsalted butter* melted and cooled slightly + more for cooking, if desired
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice** see Recipe Notes for substitution info
• 1/2 teaspoon fine-grain sea salt or table salt
• Butter and maple syrup for serving

Instructions

• To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
• Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
• In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
• Let batter rest for about 5 minutes.
• Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
• Serve topped with butter and maple syrup, if desired.

Notes

Makes about 12 (5-inch) pancakes – for nutrition calculation purposes, I assumed that’s three pancakes each.

To make buttermilk: Add 2 tablespoons vinegar to a 2-cup liquid measuring cup. Fill with enough whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk to equal 2 cups, then let it sit for about 5 minutes to thicken. 

* Can sub vegan butter or coconut oil

** Or you can substitute the following if you don’t have pumpkin pie spice blend on hand:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Dairy-free option:

Substitute unsweetened almond milk for the milk. Substitute vegan butter or coconut oil for the butter.

Adapted from my Fluffy Banana Pancakes recipe

Nutrition

Serving: 3(5-inch) pancakes | Calories: 527kcal | Carbohydrates: 88g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 878mg | Potassium: 372mg | Fiber: 4g | Sugar: 25g | Vitamin A: 9993IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 5mg

The post Fluffy Pumpkin Pancakes Recipe appeared first on Kitchen Treaty.