Pumpkin Spice Iced Coffee
pumpkin spice iced coffee

Pumpkin Spice Iced Coffee

This pumpkin spice coffee is the perfect way to transition into the fall season! Even though the air is getting crispy, I can’t stop my iced coffee addiction, so I thought why not add a touch of fall! Pumpkin pie spice coffee over ice is so easy to make and is even better than Starbucks!

Before You Begin


Pumpkin Spice Cold Brew

  • 1 cup Coarsely Ground Coffee*
  • 1 ½ tbsp Pumpkin Pie Spice
  • 4 ½ cups Water

Pumpkin Spice Iced Coffee

  • 1 cup Pumpkin Spice Cold Brew
  • ½ cup Soy Barista Blend**
  • 3 tbsp Caramel Creamer***
  • ½ cup Ice Cubes


Pumpkin Spice Cold Brew

  1. In a small bowl, combine the coffee grounds and pumpkin pie spice.
  2. Pour coffee grounds into cold brew pitcher or french press.
  3. Slowly pour water over coffee grounds to evenly wet them. Allow water to drain through as you pour.
  4. Place cold brew pitcher in fridge for at least 15 hours. We usually wait 24 hours, this makes for the best flavour!
  5. Divide the cold brew evenly amongst four mason jars (approx. 1 cup per serving). Or keep in pitcher and serve as needed.

Pumpkin Spice Iced Coffee

  1. In a mason jar, combine 1 cup of pumpkin spice cold brew, soy milk, and creamer.
  2. Stir, add ice and enjoy!


  • *Starbucks coffee is our go to! We buy bulk Starbucks coffee beans at Costco, and use their in-store coffee grinder on the most coarse setting to grind the beans.
  • We use a cold brew coffee pitcher from Amazon to brew our cold brew everyday. It holds enough to make 4 iced coffees when you follow the ratios in this recipe!
  • We love using cold brew pitchers because the cold brew turns out consistently, and there’s no chance of coffee grounds getting in the brew!
  • **Our favorite vegan milk for all our iced coffees is Earth’s Own (So Nice) Soy Barista Blend. We love how thick & creamy, yet neutral it is. I find it creates the perfect iced coffee texture without adding too much sweetness, like oat milk does.
  • Feel free to use your favorite plant milk, such as almond or cashew. It doesn’t have to be a barista blend, however it won’t be as thick and creamy without it!
  • ***We use Coffee Mate Bliss Caramel Almond Creamer. It’s my favorite creamer year round, but it just happens to work really well with the pumpkin flavor! I find the vanilla creamer competes with pumpkin spice too much!
  • For more pumpkin spice goodness, see our Pumpkin Pie Smoothie, recipe here!
  • For a less festive iced coffee, try our Tim Horton’s Iced Coffee Copycat Recipe, it’s also made with caramel creamer! See it here.

Disclaimer: The link to the cold brew pitcher on Amazon is an affiliate link. If you purchase through this link we make a bit of commission at no additional cost to you. 

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Hi I’m Alex, and I’m a potato addict. I’m one half of Chickpea Express, a vegan couple on the East Coast of Canada. We create vegan comfort food and junk food recipes with a healthy, plant-based twist. Oh, and did I mention we love bread and potatoes?

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