Pumpkin Frapp Recipe: The Sweetest Sip of Early Fall

The very first cool breeze of September always feels like an invitation—diffusing my favorite fall oils on the counter, cozy playlists humming in the background, and that yearly craving for something autumnal. But what if the weather isn’t ready to cooperate? Here in Texas, early fall often arrives with plenty of sunshine and temps that beg for iced drinks. That’s exactly why I treasure this pumpkin frapp recipe, shared years ago by my dear friend Kathleen. It’s become a beloved ritual in our home—a chilled, pumpkin-spiced hug in a glass that makes pumpkin season work even when it’s warm outside.

Kathleen first passed this recipe to me one September afternoon when we were dreaming about fall décor and laughing about how we’d be sweating through our sweaters until October. Every time I blend it up, I think of her kindness and how recipes connect us to people we love.

Ingredients You’ll Need

(makes two generous servings)

+ 2 cups milk (whole tastes richest, but almond, oat, or coconut milk all work)

+ 2 tablespoons canned pumpkin puree

+ 1–3 tablespoons sugar (sweeten to taste or use your favorite substitute)

+ 1 tablespoon vanilla extract

+ ½ teaspoon pumpkin pie spice, plus a pinch for topping

+ ½ cup cold coffee

+ Ice for blending (for the “frapp” finish)

+ Whipped cream or Pumpkin Whipped Cream (recipe below)

How to Make the Pumpkin Frapp

+ Warm the base

 In a small saucepan over medium heat, combine milk, pumpkin puree, and sugar. Heat until hot—but don’t let it boil.

+ Add flavor

 Remove from heat and whisk in vanilla, pumpkin pie spice, and the cold coffee.

+ Blend it cold

Pour the mixture into a blender with a handful of ice. Blend until frothy and smooth for that coffee-shop frapp vibe.

+ Top it off

Divide between two tall glasses and finish with whipped cream and an extra sprinkle of pumpkin pie spice.

Pumpkin Whipped Cream (Optional but Highly Recommended)

+ 1 cup heavy cream

+ ⅓ cup pumpkin puree

+ 1 tablespoon powdered sugar

+ 1 teaspoon vanilla extract

+ ½ teaspoon cinnamon

Whip the cream and sugar in a chilled bowl until soft peaks form. Add vanilla and cinnamon; continue whisking until stiff peaks hold. Gently fold in pumpkin puree. Dollop generously on top of your frapp or spoon over muffins, pie, or any fall dessert.

Why You’ll Love This Pumpkin Frapp Recipe

This drink tastes like the best of both seasons: cool enough for a sunny afternoon, but rich with autumn spices. The creamy pumpkin base and subtle coffee kick create a treat that feels special yet simple enough for a weekday.

Every September I’m reminded that the heart of fall isn’t in the temperature outside—it’s in the moments we create: inviting friends over, clinking chilled glasses, and letting the scent of cinnamon and coffee fill the kitchen. Kathleen’s pumpkin frapp recipe has become part of that rhythm for me, a delicious way to celebrate the first whisper of fall even when summer lingers.

So as September begins, blend up a batch, turn on your favorite autumn playlist, and savor the magic of pumpkin season—no sweater required.