Pumpkin Irish Coffee is warm, cozy, and just the right amount of indulgent.
It’s like your favorite fall latte got a grown-up upgrade.
The pumpkin spice makes it feel festive, the whiskey gives it a kick, and the whipped cream on top? That’s the little party hat.
I love making this when the weather gets cool, especially after a walk outside.
It’s fast, easy, and makes you feel fancy without trying hard.
Why I Love This Recipe
This is one of those recipes I make for myself as a little treat. Whether it’s after dinner or during a slow Sunday morning, it always hits the spot.
- Super quick to make – under 10 minutes!
- Smells like fall in a cup
- Not too sweet, just cozy and comforting
- Perfect way to use up leftover pumpkin purée
- You can adjust the booze to taste
What You’ll Need
- ¾ cup freshly brewed hot coffee
- 1 tablespoon canned pumpkin purée
- ½ teaspoon pumpkin pie spice
- 1 tablespoon brown sugar
- 1 ½ ounces Irish whiskey
- 2 tablespoons heavy cream (for topping)
- Optional: pinch of cinnamon for garnish
Pro Tips
- Make sure your coffee is hot when you pour it—this keeps the cream from sinking too fast.
- Don’t skip whipping the cream just a bit—it floats better that way and looks pretty.
- Use 100% canned pumpkin, not pumpkin pie filling.
- Stir the pumpkin and spices into the coffee before adding whiskey for better flavor.
- If you don’t like things too sweet, start with half the sugar and taste.
Tools Required
- Coffee mug or heat-safe glass
- Small mixing bowl
- Spoon
- Hand whisk or electric frother
- Coffee maker or French press
Substitutions and Variations
- No whiskey? Use bourbon or dark rum.
- Want it dairy-free? Use coconut cream instead of heavy cream.
- No brown sugar? Use maple syrup or white sugar.
- Spicier? Add a dash of ground ginger or clove.
Make Ahead Tips
You can pre-mix the pumpkin, sugar, and spice into a little jar and just stir it into fresh coffee whenever you’re ready. The whipped cream can be whipped and stored in the fridge for 1–2 days.
Instructions
Step 1: Brew Your Coffee
Brew ¾ cup of strong, hot coffee using your preferred method. A French press or drip coffee maker works great.
Step 2: Mix Pumpkin, Spice & Sugar
In a small bowl, stir together 1 tablespoon canned pumpkin purée, ½ teaspoon pumpkin pie spice, and 1 tablespoon brown sugar until smooth.
Step 3: Combine Pumpkin Mixture with Coffee
Pour the pumpkin mixture into your mug of hot coffee. Stir well until fully dissolved and smooth.
Step 4: Add Irish Whiskey
Add 1½ ounces of Irish whiskey into the coffee and stir to combine.
Step 5: Whip the Cream
In a small bowl, whisk 2 tablespoons of heavy cream just until slightly thickened but still pourable.
Step 6: Top & Serve
Pour the whipped cream gently over the back of a spoon onto the coffee so it floats. Sprinkle with cinnamon if you like.
Tips for Leftovers and Storage
Pumpkin Irish Coffee is best fresh, but you can mix the pumpkin-spice base ahead of time and refrigerate it for up to 3 days. Store whipped cream separately and assemble when ready.
Makes
1 serving
Total time: 10 minutes
Macros (approximate)
- Calories: 185
- Protein: 1g
- Carbs: 11g
- Fat: 7g
- Sugar: 9g
- Alcohol: 1.5 oz
Why This Recipe Works (Quick Science)
The pumpkin and brown sugar dissolve best in hot coffee, helping the flavors infuse quickly. Whipping the cream just a bit makes it float on top instead of sinking. Pouring it over a spoon helps control the flow, giving you that gorgeous layered look.
Common Mistakes
- Using cold coffee—it won’t mix well with the pumpkin and sugar.
- Over-whipping the cream—makes it clump instead of float.
- Not stirring enough—the pumpkin mixture can settle at the bottom.
What to Serve With
- Pumpkin bread or muffins
- A buttery croissant
- Vanilla or cinnamon scones
- After a cozy dinner with roast chicken or pasta
FAQ
Can I make this without alcohol?
Yep! Just skip the whiskey—it still tastes amazing.
Can I use espresso instead of coffee?
Totally. Just dilute it a bit so it’s not too strong.
Do I need to strain the pumpkin?
Nope, just stir it well. Canned pumpkin blends in fine.
What’s the best whiskey to use?
Classic Irish whiskey like Jameson works great, but use what you like.
Can I make a big batch?
Yes! Just multiply the ingredients and mix in a pot. Add the cream right before serving.
