PUMPKIN ICED COFFEE

I am an iced coffee person through and through. It can be freezing outside and there’s still a very good chance I’m ordering my coffee iced. 😂

But once fall comes around? Pumpkin has to happen. Fall is my absolute favorite season, so the second September hits, I’m ready for all the cozy flavors—pumpkin, cinnamon, nutmeg, all of it.

And then there’s Trader Joe’s Pumpkin Butter. If you’ve had it, you already know. It’s SO good. Honestly, I could eat it straight off the spoon. 

I had a jar in the kitchen and started thinking about how good it would be in my iced coffee, which turned into making a simple Pumpkin Butter Syrup. A little brown sugar, water, pumpkin butter, cinnamon, freshly grated nutmeg and vanilla paste, and it turns into this rich pumpkin syrup that you can keep in the fridge and pour into your coffee whenever the craving hits.

But the pumpkin cold foam? Wow.

That might be my favorite part of the whole drink. I take some of that same homemade syrup and froth it with heavy cream and oat milk until it’s thick and creamy but still pourable. Poured over the iced coffee, it slowly starts mixing into everything underneath and makes the whole drink feel like something you went out and bought.

Except you made it right in your own kitchen. 

I like mine with a generous pour of the Pumpkin Butter Syrup—because we're not being shy about the pumpkin over here—then plenty of cold foam and a little cinnamon over the top.

It’s creamy, pumpkin-y, just sweet enough and basically fall in an iced coffee.

And considering how much I love iced coffee and fall, I have a feeling this one is going to be on repeat around here for a while. ♥

Pumpkin Iced Coffee

Prep Time: 20 min | Make Time: 5 min | Total Time: 25 min | Serves: 1

Ingredients

Pumpkin Butter Syrup

  • ¾ cup water
  • ¾ cup brown sugar
  • 3 tablespoons pumpkin butter, or more for a stronger pumpkin flavor
  • Dash of cinnamon
  • Dash of freshly grated nutmeg
  • ½ teaspoon vanilla paste

Pumpkin Cold Foam

  • 2 tablespoons heavy cream
  • 1 tablespoon oat milk
  • 1–2 tablespoons Pumpkin Butter Syrup, or to taste

For the Iced Coffee

  • Ice
  • 8 ounces brewed coffee, chilled, or 2 shots espresso
  • Generous pour of Pumpkin Butter Syrup, or to taste
  • Pumpkin Cold Foam
  • Dash of cinnamon

Directions

Make the Pumpkin Butter Syrup

  1. Add the water and brown sugar to a saucepan over low heat. Stir until the sugar is completely dissolved.
  2. Add the pumpkin butter and stir to combine. Bring to a gentle simmer.
  3. Add the cinnamon and freshly grated nutmeg. Cook over low heat for 15–20 minutes, stirring occasionally, until the mixture has thickened into a syrup.
  4. Turn off the heat. Add the vanilla paste and stir until combined.
  5. Pour into a syrup bottle or airtight container and refrigerate until completely cooled.

Make the Pumpkin Cold Foam

  1. Add the heavy cream, oat milk and Pumpkin Butter Syrup to a cup.
  2. Froth with a handheld milk frother until thick and creamy but still pourable.

Make the Iced Coffee

  1. Brew 8 ounces of coffee or 2 shots of espresso.
  2. Fill a glass with ice.
  3. Add a generous pour of the cooled Pumpkin Butter Syrup.
  4. Pour the brewed coffee or espresso over the top.
  5. Top with the Pumpkin Cold Foam and a dash of cinnamon. Enjoy! 

- Creamy, pumpkin-y and exactly how I want my iced coffee once fall rolls around. ♥

What I Used

These are two of my favorite little tools for making coffee-shop-style iced coffee right at home.

Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.

Jesse’s Kitchen Tip

Don’t cook the syrup too long—once it thickens and becomes syrupy, remove it from the heat so the sugar doesn’t crystallize as it cools. Froth the cold foam until thick and creamy, but still pourable so it settles perfectly over the coffee. 

Serving Suggestions

♥ Warm croissant or pastry
♥ Pumpkin or banana bread
♥ Apple oat pancakes
♥ Breakfast sandwich

Storage

Store the Pumpkin Butter Syrup in an airtight bottle or container in the refrigerator. The iced coffee and cold foam are best made fresh.

Make Ahead

Make the Pumpkin Butter Syrup ahead and refrigerate until completely chilled. When you’re ready for coffee, all you have to do is brew, froth and pour.

Variations

♥ Make it with 2 shots of espresso instead of brewed coffee
♥ Add more Pumpkin Butter Syrup for a sweeter, stronger pumpkin flavor
♥ Add extra cinnamon or freshly grated nutmeg
♥ Use your favorite milk in the cold foam
♥ Serve it hot instead of iced

More Ways to Use the Syrup

♥ Hot or iced lattes
♥ Pancakes or waffles
♥ Oatmeal or yogurt
♥ Cold foam or whipped cream
♥ Drizzled over ice cream

RDH Tip

Sweet coffee drinks can expose your teeth to sugar while you sip. Enjoy your coffee, then follow with water to help rinse your mouth. 

Fall in a Glass ♥

There’s just something about that first pumpkin coffee of the season that makes fall feel like it’s officially here. And when the syrup and cold foam are homemade, it’s even better.

I have a feeling there will be a bottle of this Pumpkin Butter Syrup sitting in my fridge for most of the season.

- From our kitchen to yours. ♥

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