Name: Pumpkin Coffee Smoothie: Energize Your Fall Morning
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup brewed coffee (cooled); ½ cup pumpkin puree; 1 medium banana (frozen); 1 cup milk (dairy or non-dairy); 2 tablespoons maple syrup; 1 teaspoon pumpkin pie spice; ½ teaspoon vanilla extract; 1 cup ice cubes

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Okay, can I tell you about my new morning obsession? This Pumpkin Coffee Smoothie is literally what gets me out of bed these days.

I mean, who doesn’t want coffee and pumpkin together in one delicious glass, right? It tastes like fall in a cup, but with that caffeine boost I desperately need.

The best part? It’s ready in 5 minutes, which is perfect for my crazy mornings. Plus, it actually fills me up until lunch. If you love my Homemade Pumpkin Spice Latte, just wait until you try this smoothie version!

Ingredients You’ll Need

Everything you need is probably sitting in your kitchen right now. Just peek at the recipe card down below for exact amounts, okay?

Brewed Coffee: Cold, strong coffee gives you that morning boost you’re craving today.
Pumpkin Puree: Real pumpkin makes it creamy and adds that cozy fall vibe.
Banana: Frozen banana sweetens things up and makes it super thick and smooth.
Milk: Whatever milk you like works great here, seriously no judgment from me.
Pumpkin Pie Spice: This magic blend makes it taste like actual pumpkin pie somehow.
Maple Syrup: A little sweetness goes a long way to balance the coffee bitterness.
Vanilla Extract: Just a splash makes everything smell and taste absolutely amazing.
Ice Cubes: These make it cold and frosty, perfect for sipping right away.

How to Make Pumpkin Coffee Smoothie

Here’s the fun part—making this delicious drink is almost too easy! Want another pumpkin treat? Check out my Chocolate Pumpkin Smoothie next.

Step 1: Brew and Cool Coffee. Make 1 cup of your strongest coffee and let it chill out in the fridge for 15 minutes first.

Step 2: Gather Ingredients. Toss ½ cup pumpkin puree, 1 frozen banana, 1 cup milk, and that cooled coffee into your blender.

Step 3: Add Sweeteners and Spices. Now pour in 2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, and ½ teaspoon vanilla extract.

Step 4: Add Ice. Drop in 1 cup of ice cubes so you get that perfect slushy texture we’re after here.

Step 5: Blend Until Smooth. Hit that high button and blend for 45-60 seconds until everything looks silky and totally smooth.

Step 6: Taste and Adjust. Take a quick taste and tweak it with more sweetness or spice if that’s your thing today.

Step 7: Serve Immediately. Pour it into your favorite glass and drink it right away while it’s perfectly cold and creamy.

Tips for the Best Pumpkin Coffee Smoothie

Use frozen banana because room temperature banana just doesn’t give you that thick, creamy texture we want.
Brew strong coffee so you actually taste the coffee through all those yummy pumpkin spices and sweetness.
Cool coffee completely before blending to prevent melting ice and creating a watery, thin consistency.
Adjust spice level by going heavy on the pumpkin spice if you’re obsessed with fall flavors like me.
Blend thoroughly for at least 45 seconds because nobody wants chunky ice bits in their smooth drink.

Variations and Substitutions

Listen, I get it—everyone’s kitchen is different. Here are some easy swaps that totally work.

Protein Boost: Add a scoop of vanilla protein powder if you’re hitting the gym after this.
Dairy-Free Option: Swap regular milk for almond, oat, or coconut milk, and you’re all set, friend.
Decaf Version: Can’t handle caffeine? No problem, just use decaf coffee and you’re good to go.
Extra Creaminess: Stir in 2 tablespoons of Greek yogurt or cashew butter for serious richness and thickness.
Chocolate Twist: Mix in 1 tablespoon cocoa powder if you want a mocha-pumpkin situation happening here.

Oh, and if you want more pumpkin goodness, try my classic Pumpkin Smoothie too!

Frequently Asked Questions

Can I make this the night before?

Well, you can prep everything ahead, but honestly it’s better blended fresh so it doesn’t get all separated and weird.

How do I store leftover pumpkin coffee smoothie?

Pop it in a jar with a tight lid and keep it in your fridge for 24 hours max, then shake it up.

Can I use instant coffee instead of brewed coffee?

Sure thing! Just mix 1-2 teaspoons instant coffee in ¼ cup hot water, cool it down, then add cold water to make 1 cup.

Is canned pumpkin the same as pumpkin pie filling?

Nope, big difference! You want plain pumpkin puree, not the pie filling that’s loaded with sugar and spices already mixed in.

Can I make this smoothie without banana?

Yeah, try ½ cup Greek yogurt or ½ avocado instead, though the taste will be a bit different I’ll admit.

How can I make this smoothie thicker or thinner?

More ice or banana makes it thicker, while extra milk or coffee makes it thinner and easier to drink quickly.

What type of milk works best in this recipe?

Honestly? Whatever you have! Whole milk is rich, almond milk is light, oat milk is creamy—they all work great here.

Can I use fresh pumpkin instead of canned?

You can, but you’ll need to roast it first, then puree it until super smooth and let it cool completely.