Copycat Starbucks Pumpkin Spice Frappuccino

If you’re craving autumn and that first pumpkin spice latte of the season but it’s still averaging 85 degrees outside, a hot drink simply isn’t in the cards. Luckily, Starbucks Frappuccinos—blends of espresso, ice and milk—exist. The Starbucks pumpkin spice Frappuccino curbs the pumpkin and coffee blend cravings on the days when summer is lingering just a bit too long.

We decided to try our hand at making one at home to save money and skip the line. Turns out, it’s easy to make a copycat Starbucks pumpkin spice Frappuccino recipe, and it tastes just as good as the one made in-store. Break out your blender and let’s get started!

Ingredients for Copycat Starbucks Pumpkin Spice Frappuccino

• Milk: We use whole milk for extra richness, but you can use 2%, skim or a nondairy milk alternative if you prefer. See our Variations section below for how to make this copycat Starbucks pumpkin spice Frappuccino recipe completely dairy-free!
• Canned pumpkin: You’ll need only 1/8 cup canned pumpkin for this copycat Starbucks pumpkin spice latte Frappuccino, so there will be a lot left over. Don’t fret; there are really genius ways to use up a can of pumpkin, as in homemade pumpkin fudge or these cheeky pumpkin pie shots.
• Sugar: Feel free to use granulated sugar or brown sugar here.
• Pumpkin pie spice: Raid your spice cabinet for pumpkin pie spice or make your own pumpkin pie spice with what you already have.
• Coffee: Brew 1/4 cup strong coffee or opt for a ready-made cold brew instead.
• Vanilla extract: Feel free to use vanilla bean paste or vanilla extract in this copycat Starbucks pumpkin spice Frappuccino recipe.
• Vanilla ice cream: Splurge on one of the best vanilla ice cream brands from the store if you can. High-quality ingredients will make this pumpkin spice latte Frappuccino taste just as great as the store-bought version!
• Ice: To make crushed ice out of regular-sized ice cubes, whirl them in the blender by themselves before adding any of the other ingredients.
• Whipped cream: Every Starbucks Frappuccino is finished with a big swirl of whipped cream right on top. Feel free to add it or leave it off.

Directions

Step 1: Make the pumpkin mixture

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In a small saucepan over medium heat, add the milk, canned pumpkin, sugar and pie spice. Stir everything together until the sugar is dissolved and bubbles appear along the edges of pan, three to four minutes. Pour the mixture into a container, and stir in the coffee and vanilla extract.

Step 2: Chill the pumpkin mixture

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Refrigerate the pumpkin mixture, covered, for at least two hours.

Editor’s Tip: You can chill it overnight or pop it in the freezer to speed things up.

Step 3: Blend it up and serve

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Pour the pumpkin mixture into a blender along with the ice cream and ice. Cover and blend until the mixture is smooth. Pour your copycat Starbucks pumpkin spice Frappuccino into your favorite glass. Top with whipped cream and additional pumpkin pie spice, if desired.

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Recipe Variations

• Make it dairy-free: If you’re sensitive to dairy, replace the whole milk with almond, coconut or any other nondairy milk alternative. Grab one of the best vegan ice cream brands to replace the vanilla ice cream, and finish this pumpkin spice latte Frappuccino with dairy-free whipped cream, like whipped coconut cream!
• Use pumpkin ice cream: If you really love pumpkin, swap in store-bought or homemade pumpkin ice cream for the vanilla ice cream.
• Add a drizzle of chocolate sauce: Love a chocolate and pumpkin pairing? Drizzle chocolate sauce along the inside walls of your glass before pouring in the Frappuccino. We love how artisinal it makes the drink look too!

How to Store Copycat Starbucks Pumpkin Spice Frappuccino

If you have Frappuccino leftovers you’d like to save, stick your drink in the freezer for up to five days. When you’re ready to enjoy it again, let it thaw at room temperature for 5 to 10 minutes and give it a good stir before sipping.

Can you make a copycat Starbucks pumpkin spice Frappuccino recipe ahead of time?

While we recommend waiting to actually blend the Frappuccino until you’re ready to serve, you can make the pumpkin mixture ahead of time. In fact, the pumpkin mixture needs to be made at least two hours ahead of time, but you can make it up to two days in advance and keep it in the fridge in an airtight container.

Copycat Starbucks Pumpkin Spice Frappuccino Tips

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Can I use espresso? If so, how much?

You absolutely can use espresso! Pull a double shot of espresso and let it cool at room temperature while you make the pumpkin mixture. If you don’t have an espresso machine but really want to make this pumpkin spice Frappuccino recipe with espresso, use a Moka pot!

Can I skip the coffee altogether?

You can absolutely skip the coffee! Just increase the milk amount by 1/4 cup. Or, amp up the ice cream—we’re not here to judge.

Do I have to add the ice cream?

You do not need to add the ice cream if that’s too rich for your taste. Skip the ice cream and pour the pumpkin, coffee and vanilla mixture over ice. You could even make the ice cubes out of coffee!