This Starbucks-inspired salted caramel pumpkin spice frozen coffee is a creamy, blended fall drink made with strong coffee, milk, pumpkin puree, caramel, pumpkin spice, sea salt, sugar, and ice. It takes about 5 minutes to make and yields two frosty coffeehouse-style drinks topped with whipped cream, caramel drizzle, and cinnamon.
This is not a copy of one exact Starbucks menu item. It is an at-home drink inspired by the flavors people love in Starbucks fall coffees: bold coffee, real pumpkin, warm spice, buttery caramel, and a salty finish. Think of it as a frozen pumpkin spice latte meeting salted caramel coffee in the blender.
Some drinks whisper “fall.” This one practically shows up wearing a scarf, holding a pumpkin, and asking where the caramel drizzle is. It is cold enough for the lingering warm days of pumpkin season but cozy enough to satisfy that first pumpkin spice craving.
Quick Recipe Snapshot
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 frozen coffees
- Method: Blender
- Flavor: Coffee-rich, creamy, pumpkin-spiced, sweet, and lightly salty
Salted Caramel Pumpkin Spice Frozen Coffee Ingredients
- 3/4 cup espresso or double-strength Starbucks coffee
- 1 cup milk, any variety
- 1 tablespoon granulated sugar
- 1/4 cup caramel ice cream topping, plus more for garnish
- 1/2 teaspoon sea salt
- 2 tablespoons plain pumpkin puree
- 1/2 tablespoon pumpkin spice (1 1/2 teaspoons)
- 2 cups ice
- Whipped cream, for garnish
- Ground cinnamon, for garnish
How to Make Salted Caramel Pumpkin Spice Frozen Coffee
- Start with the caramel. Add 1/4 cup caramel ice cream topping and 1/2 teaspoon sea salt to the blender.
- Add the coffee mixture. Pour in 3/4 cup espresso or double-strength coffee and 1 cup milk. Add 1 tablespoon sugar, 2 tablespoons pumpkin puree, and 1/2 tablespoon pumpkin spice.
- Add the ice. Add 2 cups ice to the blender.
- Blend until smooth. Blend on high until the ice is completely crushed and the drink is thick, creamy, and pourable, with no large ice pieces remaining.
- Finish and serve. Drizzle additional caramel around the inside of two glasses. Divide the frozen coffee between the glasses, then top with whipped cream, more caramel, and a light sprinkle of cinnamon. Serve immediately.
Texture cue: The finished drink should pour slowly but smoothly. If it is too thick for your blender, add milk 1 tablespoon at a time. If it is thinner than you like, blend in a small handful of additional ice.
Readers Also Make
When salted caramel is your coffeehouse love language, make this Copycat Starbucks Salted Caramel Mocha next. It brings the same sweet-salty caramel flavor to a rich chocolate coffee drink.
Why This Frozen Pumpkin Spice Coffee Works
The coffee is brewed strong so it still tastes bold after the milk and ice are added. Plain pumpkin puree provides real pumpkin flavor and a little extra body, while pumpkin spice brings cinnamon-forward warmth without requiring several separate spice jars.
Caramel gives the drink its buttery sweetness, and sea salt keeps that sweetness from tasting flat. The final result is creamy and dessert-like without losing the coffee flavor that makes it an afternoon pick-me-up instead of simply a pumpkin milkshake.
Ingredient Notes and Easy Substitutions
Use Strong Coffee or Espresso
Regular-strength coffee can disappear behind the milk, ice, pumpkin, and caramel. Espresso or double-strength coffee keeps the drink coffee-forward. For the thickest texture, let hot coffee cool before blending so it does not melt the ice immediately.
Use Pumpkin Puree, Not Pumpkin Pie Filling
Plain pumpkin puree contains pumpkin without added sugar or spice. Pumpkin pie filling is already sweetened and seasoned, so it can make the frozen coffee overly sweet and throw off the caramel-pumpkin balance.
Choose the Milk You Like
Whole milk makes the drink richest, but 2 percent, skim, oat, almond, soy, or coconut milk can all work. A creamy oat milk is especially good when you want a dairy-free coffeehouse texture.
Adjust Salt to the Caramel
The base recipe uses 1/2 teaspoon sea salt for two drinks. If your caramel topping is already salted or you prefer only a hint of salt, begin with less and add more after tasting.
Perfect With Homemade Fall Staples
Use my pumpkin spice to keep a fresh blend ready for fall drinks and baking. For a fully homemade finish, drizzle the glasses with this Caramel ice cream topping.
Expert Tips for the Best Frozen Coffee
- Cool the coffee first. Chilled coffee protects the frosty texture and prevents immediate dilution.
- Add liquids before ice. This helps the blender form a smooth vortex and crush the ice more evenly.
- Blend long enough. Stop only when no large ice pieces remain and the drink looks uniformly creamy.
- Taste before garnishing. Caramel brands vary in sweetness and saltiness, so adjust the finished drink before pouring.
- Serve immediately. Frozen coffee separates and thins as the ice melts.
Salted Caramel Pumpkin Spice Frozen Coffee Variations
Dairy-Free
Use oat, almond, soy, or coconut milk and finish with dairy-free whipped topping. Check the caramel label if you need the entire drink to be dairy-free.
Decaffeinated
Use decaf espresso or double-strength decaf coffee for the same fall flavor without the regular caffeine.
Less Sweet
Reduce the granulated sugar first, then reduce the caramel if needed. Keeping some caramel preserves the salted caramel character of the drink.
Extra-Thick Dessert Style
Blend in a scoop of vanilla ice cream for a richer, milkshake-like treat, or add a little more ice for thickness without additional sweetness.
Extra Coffee-Forward
Add an extra cooled espresso shot and a small handful of ice. Taste before adding more sugar because stronger coffee changes the sweetness balance.
Make-Ahead and Storage Tips
This frozen coffee is best immediately after blending. It does not store well once the ice has been added because it melts, separates, and loses its thick texture.
To prepare ahead, combine the coffee, pumpkin puree, pumpkin spice, caramel, sugar, and sea salt in an airtight container. Refrigerate for up to 2 days. When you are ready to serve, blend the chilled mixture with the milk and ice, then add the garnishes.
What to Serve with Pumpkin Spice Frozen Coffee
Serve it with cinnamon rolls, pumpkin bread, muffins, coffee cake, cookies, or a breakfast sandwich for an at-home coffee shop moment. It also works as a stand-alone afternoon treat when the calendar says fall but the weather still feels like summer.
Frequently Asked Questions
Is this an exact Starbucks menu copycat?
No. This is a Starbucks-inspired frozen coffee that combines familiar coffeehouse flavors: strong coffee, pumpkin spice, caramel, whipped cream, and sea salt. It is not presented as a recreation of one exact current Starbucks menu item.
Can I use regular brewed coffee?
Yes, but brew it at double strength and cool it before blending. Regular-strength coffee may taste weak after the milk and ice are added.
Can I use pumpkin pie filling?
Plain pumpkin puree is the better choice. Pumpkin pie filling contains added sugar and spices that can make the drink too sweet and change the intended flavor balance.
How do I make frozen coffee thicker?
Add a little more ice and blend again. For a dessert-style version, blend in a scoop of vanilla ice cream. If the mixture becomes too thick to move, add milk 1 tablespoon at a time.
Can I make it ahead?
You can prepare the coffee-pumpkin mixture up to 2 days ahead, but wait to blend it with milk and ice until serving time.
Can I make one serving?
Yes. Divide every ingredient in half. Use 6 tablespoons coffee, 1/2 cup milk, 1 1/2 teaspoons sugar, 2 tablespoons caramel, 1/4 teaspoon sea salt, 1 tablespoon pumpkin puree, 3/4 teaspoon pumpkin spice, and 1 cup ice.
Related Posts
Browse more Starbucks copycat recipes for homemade coffeehouse drinks and breakfast favorites, or explore the full Copycat Restaurant Recipes collection for popular drinks, meals, sauces, appetizers, and desserts you can recreate at home.
Starbucks-Inspired Salted Caramel Pumpkin Spice Frozen Coffee
This Starbucks-inspired salted caramel pumpkin spice frozen coffee blends strong coffee, real pumpkin puree, caramel, milk, sea salt, warm pumpkin spice, and ice into a creamy fall drink. Ready in just 5 minutes, it makes two frosty coffeehouse-style drinks finished with whipped cream, caramel drizzle, and cinnamon.
Ingredients
- 3/4 cup espresso or double-strength coffee, cooled
- 1 cup milk, any variety
- 1 tablespoon granulated sugar
- 1/4 cup caramel ice cream topping, plus more for garnishing
- 1/2 teaspoon sea salt
- 2 tablespoons plain pumpkin puree
- 1/2 tablespoon pumpkin spice, or 1 1/2 teaspoons
- 2 cups ice
- Whipped cream, for garnishing
- Ground cinnamon, for garnishing
Instructions
1. Add the caramel ice cream topping and sea salt to the blender.
2. Pour in the cooled espresso or double-strength coffee and milk.
3. Add the granulated sugar, pumpkin puree, and pumpkin spice.
4. Add the ice to the blender.
5. Blend on high until the ice is completely crushed and the frozen coffee is thick, creamy, and pourable, with no large pieces of ice remaining.
6. Drizzle additional caramel around the inside of two tall glasses.
7. Divide the frozen coffee evenly between the prepared glasses.
8. Top each drink with whipped cream, an additional drizzle of caramel, and a light sprinkle of ground cinnamon.
9. Serve immediately while thick and frosty.
Notes
Equipment
• High-powered blender
• Liquid measuring cup
• Measuring spoons
• Two tall serving glasses
• Reusable straws, optional
Expert Tips
Brew the coffee at double strength so its flavor remains noticeable after the milk, pumpkin, caramel, and ice are added.
Cool the coffee before blending. Hot coffee will melt the ice and create a thinner, more diluted drink.
Add the liquid ingredients to the blender before the ice. This helps the blender form a vortex and crush the ice more evenly.
Use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can make the drink overly sweet.
The finished frozen coffee should pour slowly but smoothly, with no large ice pieces remaining.
Taste the blended drink before adding the garnishes because caramel toppings vary in sweetness and saltiness.
Troubleshooting
If the frozen coffee is too thick for the blender to process, add milk 1 tablespoon at a time and blend again.
If the drink is too thin, add a small handful of ice and blend until it reaches the desired consistency.
If the coffee flavor is weak, use cooled espresso or stronger double-strength coffee the next time you make it.
If the drink tastes too salty, add a little more milk or caramel. When using salted caramel topping, begin with less sea salt and adjust after blending.
If the drink is not sweet enough, blend in a little more caramel topping or granulated sugar.
Variations
For a dairy-free frozen coffee, use oat, almond, soy, or coconut milk and a dairy-free whipped topping. Check the caramel topping label to confirm that it is dairy-free.
For a decaffeinated version, use cooled decaf espresso or double-strength decaf coffee.
For a less-sweet drink, omit or reduce the granulated sugar before reducing the caramel.
For a thicker, dessert-style drink, blend in one scoop of vanilla ice cream.
For a stronger coffee flavor, add one extra cooled espresso shot and a small handful of additional ice.
To make one serving, use 6 tablespoons coffee, 1/2 cup milk, 1 1/2 teaspoons sugar, 2 tablespoons caramel topping, 1/4 teaspoon sea salt, 1 tablespoon pumpkin puree, 3/4 teaspoon pumpkin spice, and 1 cup ice.
Serving Suggestions
Serve this frozen pumpkin spice coffee immediately with cinnamon rolls, pumpkin bread, muffins, coffee cake, cookies, or a breakfast sandwich.
For a coffeehouse-style presentation, drizzle caramel around the inside of a clear glass before pouring in the frozen coffee. Finish with whipped cream, caramel drizzle, and a dusting of cinnamon or pumpkin spice.
Storage
This frozen coffee is best served immediately. As it sits, the ice will melt and the drink will become thinner and may separate.
Store an unblended coffee and pumpkin mixture in an airtight container in the refrigerator for up to 2 days. Do not add the milk and ice until you are ready to blend and serve it.
Freezing
Freezing the completely blended drink is not recommended because it will lose its smooth coffeehouse texture.
For another make-ahead option, freeze cooled coffee in ice cube trays and use the coffee cubes in place of some or all of the regular ice. This creates a stronger coffee flavor with less dilution.
Reheating
Reheating is not recommended because this recipe is intended to be served as a frozen drink.
Make Ahead
Combine the cooled coffee, pumpkin puree, pumpkin spice, caramel topping, sugar, and sea salt in an airtight container. Refrigerate the mixture for up to 2 days.
When ready to serve, pour the prepared mixture into the blender with the milk and ice. Blend until thick and smooth, then garnish and serve immediately.
More Recipes to Try
When salted caramel is your coffeehouse love language, make this Copycat Starbucks Salted Caramel Mocha next.
Keep a homemade batch of pumpkin spice ready for fall drinks, desserts, and baked goods.
Finish your frozen coffee with this homemade Caramel ice cream topping for an extra-special coffeehouse presentation.
Nutrition Disclaimer
Nutrition information is an estimate and will vary depending on the type of milk, caramel topping, whipped cream, brands, substitutions, and serving size used.
Nutrition Information:
Yield: 2 Serving Size: 1 frozen coffeeAmount Per Serving: Calories: 366Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 20mgSodium: 1491mgCarbohydrates: 72gFiber: 2gSugar: 51gProtein: 11g
The Nutritional Information may not be accurate.
Next Recipe to Try
Keep the coffeehouse mood going with my Copycat Starbucks Salted Caramel Mocha. It is rich, chocolatey, and finished with the same caramel-and-sea-salt combination that makes this frozen drink so good.
Want More Delicious Recipes?
Find more seasonal drinks, easy recipes, and family favorites on my Pinterest board. For new cooks who want approachable kitchen basics, my cookbook The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics is filled with practical recipes and confidence-building instructions.
Do you like your frozen pumpkin coffee extra caramel, extra coffee-forward, or piled high with whipped cream? Leave a comment and tell me how you made it yours.
This recipe was originally published August 28, 2023, and updated July 13, 2026, with clearer instructions, consistent serving information, improved troubleshooting, and refreshed SEO.