It’s finally Pumpkin Spice Coffee season, and after waiting all year for crisp weather and autumn flavors, we’re not limiting the fun to just morning caffeine stops!
One of the most beloved seasonal flavors here at Flip Coffee, our Pumpkin Spice Coffee marries warm, spiced pumpkin with a smooth medium roast that delivers on flavor without tasting like a compromise for coffee lovers. Delicious on its own or as a foundation for pumpkin spice lattes and coffee-forward desserts, we’re adding Flip Coffee’s Pumpkin Spice blend to everything before the season ends!
1. The Ultimate Pumpkin Spice Latte
Source: The Ambitious Kitchen
When the average PSL isn’t cutting it anymore, it’s time to raise the bar: Using Flip Coffee’s Pumpkin Spice Coffee as the base, this latte has twice the pumpkin spice and can be customized to your taste! Enjoy the classic version, or top with a drizzle of caramel sauce, a dusting of dark cocoa powder, or a sprig of thyme for a savory twist.
If you thought you were a pumpkin spice latte snob before, this recipe adapted from The Ambitious Kitchen will turn you into a true connoisseur!
Total time: 10-15 minutes, yeld: 1 latte
Ingredients
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½ cup freshly brewed Pumpkin Spice Coffee from Flip Coffee
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1 cup milk of choice
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1–2 TBSP pumpkin puree (canned, 100% pumpkin)
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1–2 TBSP sweetener of choice (e.g., maple syrup, vanilla syrup, sugar)
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1 tsp pumpkin pie spice (*See note)
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Whipped cream (optional)
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Toppings of choice
*Note: If you don’t like store-bought pumpkin pie spice blends, you can make your own! Use any or all of the traditional pumpkin pie spices: ground cinnamon, cloves, ginger, allspice, nutmeg, and mace.
Instructions
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Brew your Pumpkin Spice Coffee as usual, or make it extra-strong for richer flavor.
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Add the milk to a small saucepan and heat on medium-low until almost, but not quite, simmering. Remove the milk from the heat and set aside.
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Combine the Pumpkin Spice Coffee, 1 TBSP pumpkin puree, your chosen sweetener, and the pumpkin pie spice in a large mug and stir to combine. Taste and add more pumpkin puree or sweetener as needed.
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Optional: Use a milk frother or whisk to froth the warm milk for about 30 seconds, or until foamy.
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Carefully pour the warm milk over the pumpkin coffee. If you foamed the milk, reserve the last bit to spoon over the top.
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Finish with extra pumpkin pie spice and whipped cream, and enjoy!
2. Decadent Pumpkin Spice Latte Pie
Source: Cook Til Delicious
We have the humble pumpkin pie to thank for the glorious pumpkin spice latte, but have these two autumnal treats ever had a family reunion? Created by Ruth from Cook Til Delicious, this recipe brings the PSL back to its roots and elevates the traditional pumpkin pie with rich coffee.
Of course, we’re using Flip Coffee’s Pumpkin Spice Coffee to add another layer to the pumpkin-spice-palooza because we literally can’t get enough…we might even enjoy a slice of Pumpkin Spice Latte Pie after dinner next to a warm Pumpkin Spice Latte!
Prep time: 9-25 hours, bake time: 35-45 minutes, total time: 10-26 hours.
Yeld: (1) 9-inch pie, equipment: Cheesecloth, Fine mesh strainer, Baking Sheets
Ingredients
For the Pumpkin Spice Coffee-infused dairy:
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¾ cup + 1.5 TBSP heavy cream
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½ cup + 1 TBSP whole milk
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42 g. Pumpkin Spice Coffee grounds from Flip Coffee
For the Pie:
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(1) 15 oz. can pumpkin puree (100% pumpkin)
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¾ cup light brown sugar
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp nutmeg (ground or freshly grated)
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⅛ tsp ground allspice
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⅛ tsp ground cloves
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⅛ tsp ground black pepper
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½ tsp kosher salt
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1¼ cup Pumpkin Spice Coffee-infused dairy (see above)
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½ oz (approx. 1 TBSP) extra-strong, freshly brewed Pumpkin Spice Coffee
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1½ tsp vanilla extract
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3 large eggs, cold
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1 large egg yolk, cold
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(1) 9” par-baked pie crust (use homemade, store-bought, even graham cracker!)
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(Optional) Whipped cream or ice cream for serving
Instructions
Make the Pumpkin Spice Coffee-infused dairy the night (up to 24 hours) before you begin the pie:
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Combine heavy cream and whole milk in a medium saucepan over medium-low heat until steaming, but not simmering. Remove from the heat.
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Add 42 grams (approx. 8 TBSP) of ground Pumpkin Spice Coffee to the milk and cream. Stir gently to saturate the coffee.
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Cover and refrigerate for at least 8 hours.
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When ready to use, strain the mixture through a fine mesh sieve lined with cheesecloth to filter out the coffee grounds.
Make the Pumpkin Spice Latte Pie:
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Move a rack to the middle of your oven and place a baking sheet or baking stone onto it, then preheat to 350℉.
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Combine pumpkin puree, sugar, spices, and salt in a medium saucepan, then bring to a simmer over medium heat. Stir frequently to prevent burning.
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Once simmering, continue to stir the mixture constantly until it becomes thick and glossy, about 5 minutes, then remove from the heat.
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Add the strained Pumpkin Spice Coffee-infused dairy to the pumpkin puree and whisk until combined and smooth.
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Add the extra-strong brewed Pumpkin Spice Coffee, vanilla extract, whole eggs, and egg yolk, and whisk to combine.
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Pour the mixture through a fine mesh strainer, using a spatula to push it through. This will remove lumps and yield a creamy texture.
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Line a baking sheet with foil and place the par-baked pie crust onto it. Give the filling a final mix, then pour it into the crust. “Bounce” or pat a spoon across the surface of the filling to bring air bubbles to the surface; continue until no bubbles appear.
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Transfer the pie and foil-lined baking sheet to the oven (place on top of the pre-heated baking sheet or stone) and bake for 35–45 minutes or until the edges are set but the center still wobbles.
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Cool the pie on a wire rack for at least 2 hours before serving and enjoy! This pie can be kept refrigerated in an airtight container for up to 3 days.
3. Marbled Pumpkin Spice Latte “Bread”
Source: Butter and Thyme
Impress with this deceptively easy and strikingly beautiful marbled pumpkin spice latte bread! Or is it a cake?
Whatever you call it, this sweet autumnal loaf (adapted from Kelly’s recipe at Butter and Thyme) combines subtle Pumpkin Spice Coffee notes with classic pumpkin bread flavors, a streusel topping, and a maple glaze that can win over even PSL-skeptics!
Prep time: 15 minutes, bake time: 1 hour, total time: 2 hs 15 mins
Yeld: (1) 9x5 inch loaf, equipment: 9x5 inch loaf pan
Ingredients
For the Marbled Pumpkin Spice Latte loaf:
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2 eggs
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½ cup light brown sugar
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¾ cup granulated sugar
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1 cup pumpkin puree (canned, 100% pumpkin)
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1 tsp vanilla extract
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¼ cup unsalted butter, melted
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¼ cup vegetable oil
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½ cup buttermilk
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2 cups flour
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1¼ tsp baking soda
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1 tsp kosher salt
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2.5 tsp pumpkin pie spice
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1 TBSP extra-strong brewed Pumpkin Spice Coffee from Flip Coffee
For the Streusel Topping:
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½ cup all-purpose flour
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5 TBSP unsalted butter, cold and cut into ¼ inch cubes
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½ cup light brown sugar
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¼ tsp kosher salt
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½ tsp cinnamon
For the Maple-Pumpkin Spice Coffee Glaze:
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1 cup powdered sugar
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½ tsp maple syrup
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1 TBSP extra-strong brewed Pumpkin Spice Coffee from Flip Coffee
Instructions
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Brew an extra-extra-strong pot of Flip Coffee’s Pumpkin Spice Coffee and set aside 2 TBSP to cool.
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Preheat the oven to 350℉.
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Lightly grease a 9x5 inch loaf pan (or line with parchment paper) and set aside.
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To make the cake batter, add the eggs, light brown sugar, granulated sugar, pumpkin puree, vanilla extract, melted butter, vegetable oil, and buttermilk to a large bowl and whisk well to combine.
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In a separate small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice, then add this to the wet ingredients, stirring until smooth with no dry pockets or lumps.
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Divide the batter evenly between two bowls and set one aside; this will be your “pumpkin batter.”
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Stir 1 TBSP of cooled Pumpkin Spice Coffee into the second bowl of batter to turn the color to mocha; this will be your “coffee batter.”
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Add the batter to your prepared loaf pan in alternating layers. Place three large spoonfuls of coffee batter in the pan, followed by three large spoonfuls of pumpkin batter. Alternate where you place the spoonfuls to create a checkerboard pattern and continue until all the batter has been used.
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To create swirls, stick a butter knife vertically into the batter at the far end of the loaf pan, then move it in a zig-zag pattern to the other end of the pan. Do this once horizontally and once vertically, wiping your knife between each pass.
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Transfer the loaf pan to your preheated oven and bake for 30 minutes.
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While your loaf bakes, prepare the streusel by combining all ingredients in a small bowl. Use your hands, a fork, or a pastry cutter to incorporate the cubes of cold butter into the dry ingredients until you have a wet, sandy texture that clumps lightly.
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At 30 minutes, remove the loaf from the oven and top with streusel, then return to the oven to bake for an additional 30–35 minutes, or until a toothpick comes out clean. Remove from the oven and cool fully.
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To make the glaze, combine all ingredients and mix until smooth. Drizzle the glaze over the cooled loaf cake, then slice, serve, and enjoy!
4. Pumpkin Spice Affogato (But Make It Boozy!)
Source: Recipe Tin Eats
The classic affogato involves simply pouring a shot of freshly brewed espresso over a scoop of vanilla ice cream or gelato, but it’s not unusual to see berries, a drizzle of chocolate sauce, or even a shot of whisky added to this Italian sweet treat. So, we don’t think it would be too crazy if we added…you know…pumpkin spice?
Using a recipe by Nagi Maehashi at Recipe Tin Eats as a guide, this cold-meets-hot Pumpkin Spice Coffee combo can be made with or without alcohol and your favorite ice cream!
Total time: 10-15 minutes, yeld: 1 affogato
Ingredients
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1 scoop of ice cream or gelato (vanilla is traditional, but butter pecan, chocolate, and many others would work well!)
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1.5 oz. freshly brewed extra-strong Pumpkin Spice Coffee from Flip Coffee
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(Optional) 1 TBSP bourbon, spiced rum, brandy, coffee liqueur, or your alcohol of choice
Instructions
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Scoop the ice cream into a heat-proof cup, mug, or small bowl.
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Pour the fresh Pumpkin Spice Coffee over the ice cream, followed by your chosen alcohol (optional), and enjoy!