Creamy Pumpkin Coffee

Confession time: I’m not a fan of the pumpkin spice craziness. Don’t get me wrong, I kind of enjoy it, but — yes, there is a but— there are so many species going on that I completely lose the pumpkin flavor. Not so cool.



I’ve tasted a trizillion time Starbucks’ ridiculously famous pumpkin spice coffee and have to say that I’m not impressed. Besides, it’s a little bit overpriced for a coffee — Starbucks lovers don’t hate me, please. You’d understand me if you came from the region with the best coffee on the planet.

So, one day I decided to make my own version without the overwhelming spice factor. In this recipe I only use cinnamon, but of course be free to use pumpkin spice powder to make your own copycat Starbucks pumpkin spice latte — it is waaay better than the watery Starbucks version.


Black Coffee


Pumpkin cream



This is not exactly the healthiest beverage but the days of working out for the summer body are behind me and now I just want to proudly embrace my cozy clothes. Besides, I usually just make one of these scrumptious and yummy coffees once a week at most.

Also, you can make a healthier version using low-fat heavy cream and take away the whipping cream topping.

After you try this recipe once, you will never go back!

If you tried this creamy pumpkin coffee, let me know how it went in the comment section. Also, you can follow me on Facebook, Instagram or Pinterest and see other recipes 🙂

And if you love the real flavor of pumpkins you can check my other pumpkin recipes here and here!




Creamy Pumpkin Coffee
Prep Time
10 mins
Total Time
10 mins
Course: Drinks
Cuisine: American
Servings: 2
  • 1 tbsp canned pumpkin
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 cups sweetened black coffee
  • 1 cup heavy cream
  • Whipping cream
  1. In a glass add the heavy cream, the pumpkin, the cinnamon and the vanilla extract. Mix well (note 1)
  2. In a mug add the hot coffee (previously sweetened) and then pour the creamy pumpkin mix.
  3. Cover with whipping cream and enjoy!
Recipe Notes
  1. Some canned pumpkins have too many “strings” of pumpkin (the solid texture). If you want a smoother consistency you can strain the creamy mix before adding it to the coffee.


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