Pumpkin Spice Iced Coffee

Rich iced coffee spiked with the delicious, warm flavors of fall.

Total Time: 20 minutes

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.

Pumpkin Spice Iced Coffee

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Rich iced coffee spiked with the delicious, warm flavors of fall.


For the pumpkin spice syrup:

  • 1 cup water
  • 3/4 cup dark brown sugar
  • 2 tablespoons pumpkin puree
  • 4 3-inch cinnamon sticks
  • 1 whole nutmeg
  • 3/4 teaspoon whole cloves
  • 3/4 teaspoon whole allspice

For the pumpkin spice iced coffee:

  • Plain ice cubes or coffee ice cubes
  • 1 cup cold-brewed iced coffee concentrate
  • 1/2 cup water (or skip the water and go with more iced coffee concentrate - your preference)
  • 2 tablespoons pumpkin spice syrup (or more or less, to taste)
  • Half and half
  • Whipped cream
  • Freshly grated nutmeg (or ground nutmeg)


Make Pumpkin Spice Syrup:
  1. Combine all ingredients in a small saucepan. Bring to a simmer over low-medium heat. Simmer for 15 minutes, stirring occasionally. Do not allow to boil. Remove from heat then let it cool to room temperature.
  2. Drain mixture through a fine-mesh sieve to remove the solids. Keeps, refrigerated, for one month. Shake before using.
Make Pumpkin Spice Iced Coffee:
  1. Fill a tall glass with ice cubes. Add coffee concentrate, water if using, half and half, and pumpkin spice syrup. Stir. Top with whipped cream and grate (or sprinkle) nutmeg over the top.


Adapted from Sugarcrafter

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

15 Responses to “Pumpkin Spice Iced Coffee”

  1. You and I are totally on the same wavelength! I just posted an Iced Coffee recipe on my blog and mentioned that I don’t know how I’m going to make the transition back to hot coffee once fall comes. I love your idea of doing Pumpkin Iced Coffee, though. I’m eager to try it! Thanks for the inspiration. :)

    • I like the way we think! ;) I just checked out your DIY Iced Caramel Latte post, and um, YUM! Seriously, I think we should just power through the cold months with our iced drinks. We can caffeinate while wearing mittens.

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  4. I’m an iced coffee junkie as well, and I make it at home and consume it all year round. I literally can’t make it without my iced coffee. I’m really looking forward to trying the cold brew method. I’ve heard a lot of great things about it, and your pumpkin spice syrup has me super excited for fall iced coffee.

    • Oh, you will love the cold brew! It’s amazing – and so easy! The only thing that’s kind of a pain is straining it. I feel silly using a filter and a funnel, but hey, if it ain’t broke … ;) I have more iced coffee recipes coming up this summer … so much that I thought to myself, do I need to create a second blog that’s all about coffee?!!

      • I’ve tried your cold brew recipe now a few times and LOVE IT! The straining is the only part that I don’t look forward to. However, I’ve found that my French press works wonders for that! When I’m ready to strain, I just pour it in the French press and put the top on and press down. It pours out perfectly. You should give it a try.

        • I keep meaning to try my French press and never do! So much easier and makes much more sense than my funnel method – lol! Thanks for reminding me. I’ll try it next time.

  5. thank you for these two new ice coffee recipes. these will be my summertime additions, can’t wait to try them.

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  9. If you use pumpkin juice instead of puree, you generally don’t have to strain it and you retain more of that delicious pumpkin flavor. I have a juicer, so I just make my own, but you might be able to find it seasonally in some stores.

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