Go Back
Pumpkin Pie Mocha Recipe
Ash Tyrrell

Pumpkin Pie Mocha Recipe

I make this pumpkin pie mocha every single year the week before Thanksgiving, and honestly, my kitchen has never smelled better. I started experimenting with it because I wanted something that tasted like dessert but still gave me my coffee fix in the morning.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 cup strong brewed coffee or 2 shots of espresso – this is the base so use a roast you actually enjoy drinking on its own
  • 2 tablespoons unsweetened cocoa powder – gives the mocha its chocolate backbone without making it overly sweet
  • 2 tablespoons pumpkin puree – go for pure pumpkin not pumpkin pie filling, since that one already has added sugar and spice
  • 1/2 teaspoon pumpkin pie spice – this is the shortcut blend that brings cinnamon nutmeg, clove, and ginger together in one scoop
  • 2 tablespoons brown sugar or maple syrup – adds warmth and a slight caramel note that white sugar just can't match
  • 1 cup whole milk or oat milk – whole milk froths best but oat milk works beautifully if you want it dairy-free
  • 1/2 teaspoon vanilla extract – rounds out the spice and makes the whole drink taste more like dessert
  • Whipped cream for topping – totally optional, but it's what makes this feel like a treat instead of just coffee
  • A pinch of ground cinnamon for garnish – adds a final pop of color and aroma right before serving

Method
 

  1. Start by brewing a strong cup of coffee or pulling two shots of espresso, whichever you have on hand. I like using a darker roast here because it holds up better against the cocoa and pumpkin spice. Set it aside while you work on the base so it stays hot and ready.
  2. In a small saucepan over low heat, whisk together the cocoa powder, pumpkin puree, pumpkin pie spice, and brown sugar. Keep whisking for about a minute until everything turns into a smooth, glossy paste. This step is where all the dessert-like flavor actually comes from, so don't rush it.
  3. Pour the milk into the same saucepan and whisk it into the pumpkin cocoa mixture until fully combined. Heat gently for 2 to 3 minutes, stirring often so nothing sticks or scorches at the bottom. Once it's steaming, use a frother or blender to give it a light, airy foam.
  4. Divide the warm pumpkin milk mixture evenly between your two mugs, then pour the hot coffee or espresso on top. Stir in the vanilla extract so the flavors blend smoothly instead of sitting in separate layers. Give it a taste and adjust the sweetness if you like things a little richer.
  5. Finish each mug with a generous swirl of whipped cream if you're using it. Sprinkle a pinch of cinnamon or a dash of extra pumpkin pie spice right on top for that bakery-style look. Serve immediately while it's still warm and the foam is fresh.

Notes

  • I always toast the pumpkin pie spice in the dry saucepan for about 10 seconds before adding anything else, and it makes the whole drink smell incredible.
  • I use fresh pumpkin puree rather than one that's been sitting open in the fridge for a week, since the flavor really does fade.
  • I never skip whisking the cocoa and pumpkin together first; adding them straight into hot milk almost always leaves lumps.
  • I keep my milk just below a simmer, because boiling it makes the texture grainy instead of creamy.
  • I taste as I go, since pumpkin puree brands vary a lot in sweetness and thickness