Skinny Pumpkin Frappuccino.

Save calories AND money! Enjoy a delicious pumpkin spice frappuccino at home without the huge price tag and without all the calories, fat, and refined sugar.

Skinny Pumpkin Spice Frappuccino with only 67 calories. You're saving a TON of money and calories making it at home! Recipe at

How many pumpkin recipes can I make in the month of August? I don’t care what time of the year it is – I enjoy pumpkin all year long!

I have been anxiously waiting for my favorite coffee shops to bring back all of their delicious pumpkin coffee treats for months. I keep asking the man at Dunkin Donuts when pumpkin coffee will return and he may think I’m crazy. That being said, I took it upon myself to make my own pumpkin coffee treat. Icy, frozen coffee with pumpkin, cinnamon, spice, and everything nice. It’s thick, creamy, cool, and exactly what I’ve been yearning for the past 8 months.

Skinny Pumpkin Spice Frappuccino with only 67 calories. You're saving a TON of money and calories making it at home! Recipe at

Plus, my version (as written) isn’t an astronomical price, nor is it overloaded with refined sugars, fat, and calories. A small pumpkin spice frappe from Starbucks has 300 calories, 11 grams fat, 48 grams carbs and 47 grams sugar! A medium has 460 calories and a large has 630 calories. Whoa.

You bet your bottom dollar I’ll be sippin’ this lightened-up treat 12 months of the year. My skinny jeans will be thankful.

Skinny Pumpkin Spice Frappuccino with only 67 calories. You're saving a TON of money and calories making it at home! Recipe at

Making today’s skinny pumpkin treat is a bit out of the ordinary. You see, you can’t just mix hot coffee with ice, pumpkin, and spices. You’d be left with a very watery mish-mosh of slush. Not very frappuccino-ish.

So how can you make this thing the right way? Well, you have to begin by freezing a few ingredients into ice cubes. You’ll need an ice cube tray to do this. They’re probably less than $1 and trust me, you’ll get enough uses out of it. In an ice cube tray, freeze milk, pumpkin puree, maple syrup, and some fall spices. You may use any kind of milk you prefer. I love baking with and drinking vanilla almond milk, so that is what I used. If you don’t care to sweeten your treat with maple syrup, try honey, agave, sugar, or your favorite sweetener. If you use stevia, a natural sweetener, your skinny frappe will have less calories.

The spices I used are ground cloves, nutmeg, and cinnamon.  You may simply use pumpkin pie spice instead.  Mix all of those ingredients together and freeze. Kevin was questioning my orange ice cubes. He totally thought this was weird… which, it is.

You’ll also need some cold coffee. Decaf or regular, flavored or unflavored – it won’t matter. The temperature of your coffee is so important though!  If you use warm or even room temperature coffee, the ice cubes will melt and become water, not creamy/slushy like you want. So use very cold coffee. You could also freeze your coffee into ice cubes. You’ll need some extra milk to fully blend the pumpkin ice cubes and the coffee ice cubes together. I just find it easier to use liquid cold coffee.

I make my pumpkin/milk ice cubes and brew a cup of coffee the night before. I freeze the cubes and keep the coffee in the refrigerator until I’m ready to use the next morning or afternoon. You know, whenever that pumpkin frappe craving hits. When the coffee is super cold and you’ve got your pumpkin milk ice cubes ready, blend them both together in your blender. At this point, taste your frappe.  Does it need more sweetening? More spice? Add more maple syrup or spice and continue to taste, repeat as needed. I simply needed 3 Tablespoons of maple syrup total.

Top the creamy pumpkin spice frappe with whipped cream. This is completely optional, but oh-so-necessary in my world.  This frappe is naturally gluten free and vegan.  However, if you use dairy whipped cream, the drink will no longer be vegan. So keep that in mind if you follow a vegan diet.

Skinny Pumpkin Spice Frappuccino with only 67 calories. You're saving a TON of money and calories making it at home! Recipe at

This recipe can make 2 small frappuccinos or 1 VERY (very very very!) large.The large skinny frappuccino sweetened with maple syrup only has 217.5 calories – one large frappuccino sweetened with stevia (or other 0 calorie sweetener) only has 67.5 calories. This is compared to 630 calories from the coffee shop.

How’d I get that number?

  • 1.25 cups unsweetened vanilla almond milk = 37.5 cals
  • 1.5 cups coffee = 0 cals
  • 1/4 cup pumpkin puree = 20 cals
  • 3 Tablespoons pure maple syrup = 150 cals
  • spices = 0 cals
  • 2 servings light whipped cream = 10 cals

If you choose to use a different sweetener, be sure to adjust the calories accordingly if you are counting.  If you use stevia, a natural sweetener, your frappe will have less calories. To me, it’s not the calories, but the quality of ingredients going into my drink.  Pumpkin flavor from pure pumpkin, not pumpkin syrups or flavorings. No excess sugar out of your control and you can use your favorite sweetener or low fat (dairy or non) milk.

Skinny Pumpkin Frappuccino

Yield: 2 small or 1 large

Print Recipe

Enjoy a delicious pumpkin spice frappuccino at home without all the calories, fat, and refined sugar.


  • 1 and 1/2 cups (12 oz) cold coffee
  • 1 and 1/4 cups (10 oz) unsweetened vanilla almond milk (or any milk)
  • 1/4 cup (57 grams) pumpkin puree
  • 3 Tablespoons pure maple syrup (or equal amount of honey, agave, or 4 packets stevia or other sweetener)
  • 1 teaspoon ground cinnamon1
  • 1/4 teaspoon ground cloves1
  • 1/4 teaspoon ground nutmeg1
  • light whipped cream, optional
Special Equipment
  • Strong, powerful blender (I like this Ninja or this Vitamix)


  1. Brew the coffee. Pour coffee into a large mug and refrigerate overnight. Coffee MUST be very cold.
  2. In a small bowl, whisk the milk, pumpkin, sweetener of choice, cinnamon, cloves, and nutmeg together until combined.  Pour into ice cube tray and allow to freeze.
  3. Once coffee is cold and pumpkin ice cubes are frozen, add everything to your blender and blend on high until smooth and icy.  Add more milk if your blender isn't blending it well.  Taste the frozen drink and add more sweetener or spices if needed. Top with whipped cream, if desired. Serve immediately.

Additional Notes:

  1. Instead of cinnamon, nutmeg, and cloves - use 1 and 1/2 teaspoons pumpkin pie spice.

This drink is naturally gluten free. Keep it vegan by using non-dairy milk and excluding whipped cream.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Cheap, creamy, icy-cold, and perfect this time of year – well, for me? Any time of year. Now go freeze some pumpkin ice cubes and chill your cup o’ joe. You’re going to want one of these frappes ASAP!

See more drink recipes.

See more healthy choices.

See more pumpkin recipes.

Try my pumpkin pie protein smoothie next!

Pumpkin Spice Smoothie

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Skinny Pumpkin Spice Frappuccino with only 67 calories. You're saving a TON of money and calories making it at home! Recipe at

159 Responses to “Skinny Pumpkin Frappuccino.”

  1. #
    Nik@ABrownTableposted August 28, 2013 at 1:35 pm

    What a fantastic way to lighten an equally great drink! I know I will be making this at home soon.


    • Sallyreplied on August 28th, 2013 at 7:53 pm

      Let me know how you like it, Nik! Thanks.


  2. #
    Chels R.posted August 28, 2013 at 3:41 pm

    This is so amazing!!!!


  3. #
    Ally @ The Cheery Bakerposted August 28, 2013 at 4:59 pm

    I’m so glad I am not the only one already obsessed with pumpkin! This is my favorite time of year.. and this recipe will definitely be added to the list of pumpkin things to make this fall.

    And once again, your pictures are amazing!


    • Sallyreplied on August 28th, 2013 at 7:46 pm

      Thanks so much Ally! And if/when you do make it, let me know how you like it!


  4. #
    cassieposted August 28, 2013 at 5:34 pm

    This is a genius method, Sally! I’m so ready for one right now!!


  5. #
    Averie @ Averie Cooksposted August 28, 2013 at 6:10 pm

    Sally this looks so good! I love that you made it skinny and used pumpkin and coffee :) My fave ingredients.

    I have a skinny caramel frapp recipe and it’s one of my most popular this year! I have no doubt this little number will be VERY popular!

    I have a few recipes for pumpkin shakes and so forth in my cookbook – so far. We shall see how much gets edited out. Still not sure. lol



    • Sallyreplied on August 28th, 2013 at 7:44 pm

      THanks for pinning Averie!! I love frappuccinos and have to try your caramel one next. I remember seeing it a few months ago and I am not surprised it is so popular! Thanks for pinning :)


  6. #
    Lindsay @ Life, Love and Sugarposted August 29, 2013 at 11:25 am

    oh my gosh – your method is genius!! This sounds so good! I LOVE that colorful cloth, so pretty! And I totally dig Dunkin Donuts pumpkin donut along with the coffee – I need a skinny version of that too :)


    • Sallyreplied on August 29th, 2013 at 7:18 pm

      skinny pumpkin donuts. I would LOVE one of those too!


  7. #
    Dinaposted August 29, 2013 at 2:02 pm

    great idea!


  8. #
    Elleseposted August 29, 2013 at 3:38 pm

    This looks absolutely amazing!! I love the ice cube idea and then blending it. I’ve never seen anything like that. Already shared this post with my friends. Just simply cannot get enough pumpkin in my life. Thank you


    • Sallyreplied on August 29th, 2013 at 7:05 pm

      Hi Ellese! Thanks so much for sharing. I hope that you enjoy the frappe!


  9. #
    Maraposted August 29, 2013 at 8:37 pm

    Have you tried this with cold brewed coffee? I would bet you’d need even less sweetener if you went that route.


    • Sallyreplied on August 29th, 2013 at 9:21 pm

      Hey Mara! I sure have. I actually did today. I still needed the same amount of sweetener though. Give it a shot and add your sweetener to taste. Enjoy!


  10. #
    Lisaposted August 29, 2013 at 10:05 pm

    OMG. This is amazing, Sally!! This needs to be part of my life immediately . . . going to buy all the ingredients first thing tomorrow morning :)


  11. #
    Amyposted September 1, 2013 at 8:04 pm

    I haven’t tried any pumpkin or pumpkin-spiced drinks before, but now I’m dying to! My favorite drink used to be Starbucks’ peppermint hot chocolate, and up until a few years ago, they only offered it during the winter. Maybe they’ll start offering pumpkin frappuccinos all year round too if you ask enough!


    • Sallyreplied on September 2nd, 2013 at 11:31 am

      Love their peppermint hot chocolate!!


  12. #
    Sarahposted September 1, 2013 at 8:47 pm

    Oh my! I have my ice cubes and coffee chilling as we speak! Let me just tell you, the aroma from the milk/pumpkin/spice mixture is just heavenly- just like pumpkin pie! I had a bit of that mixture left over and I have it chilling in the fridge- I’m gonna stir in a spoonful or two in my usual cup if coffee in the (early) morning in place of my milk. Why not, right? Cannot wait to try that and the Frap! Thanks for the recipe!


    • Sallyreplied on September 2nd, 2013 at 11:10 am

      Hey Sarah! I do that with the leftover pumpkin/milk/spice mixture too! It’s amazing in hot coffee :) Enjoy the frappe!!


  13. #
    Donnaposted September 2, 2013 at 3:00 am

    Loving this instant”Sally Classic”….Question for you?…Do you know if a maple-flavored stevia exists?…Or if there is a natural low-glycemic flavoring to give it that “fall-ish”, caramel-y taste without the insulin response? I have diabetic concerns…so just curious? I miss the flavor of real maple syrup, but alas, this is now out of the question.

    I have also heard of a product called “Kitul” syrup…is this a good option? Thank you for this frosty deliciousness…very well detailed and excellent tutorial!


    • Sallyreplied on September 2nd, 2013 at 11:04 am

      Donna, pick up a bottle of maple extract. It’s just like vanilla or peppermint extract and can be found in the baking aisle. I’m not sure if maple stevia exists.


  14. #
    Donnaposted September 2, 2013 at 12:13 pm

    Thanks Sally!…Alas…in France it is quite difficult to find…but I think a few épiceries “bio” might have it!…I will search as this is SO very worth it.


    • Missing Mishreplied on October 26th, 2014 at 2:48 pm

      try good luck


  15. #
    Jess @ On Sugar Mountainposted September 2, 2013 at 1:33 pm

    I go on vacation for a week and look at all the awesome stuff i miss!! Skinny Pumpkin Frappuccinos….oh man Sally you read my mind. I am SO ready for fall and I’m making this ASAP! 😀


  16. #
    Lelijaposted September 8, 2013 at 11:20 am

    This looks so delicious! :) I just want to have some right now! I might make it today, but I will surely make it for my dad’s birthday in November, 😀


    • Sallyreplied on September 8th, 2013 at 6:37 pm

      Hope you enjoyed it if you made it today, Lelija!


  17. #
    Tamara Colemanposted September 12, 2013 at 11:20 am

    Pumpkin! This is exactly how I welcome Fall with pumpkin everything and cinnamon plug ins and those lil cinnamon brooms that they sell at the supermarket. :) It makes it easier to say goodbye to summer and as hot as its been I’m actually ok with it this year. I was sold at Pumpkin but Skinny Pumpkin made it to the grocery list PRONTO! Thanks for the share!


    • Sallyreplied on September 12th, 2013 at 12:00 pm

      I welcome fall with a slew of pumpkin too, Tamara! Hope you celebrate with this frappe!


  18. #
    Beckyposted September 12, 2013 at 11:01 pm

    I’ll most definitely be making a chai-version of this. Because a chai-spiced pumpkin frappuchion sounds amazing! :)


    • Sallyreplied on September 13th, 2013 at 2:26 pm

      You are soooo right, Becky. That does sound amazing!


      • Miss Torireplied on September 28th, 2014 at 2:14 pm

        I have some chai tea bags. I wonder how it’d be to brew some chai tea and use it rather than coffee. Hmmm.

  19. #
    sherryposted September 15, 2013 at 12:11 pm

    My DH loves the pumpkin coffee from Wawa, so I definitely will make this for him.

    I have a totally stupid question, since I’m not a coffee drinker (I know-gasp! :)
    Does the mixture fill the whole ice tray? When you make it, how many cubes do you use to make the recipe? Thanks so much.


    • Sallyreplied on September 15th, 2013 at 3:25 pm

      Wawa pumpkin coffee is amazing. :) The mixture should make about 12-14 ice cubes.


      • sherryreplied on September 15th, 2013 at 3:45 pm

        Thanks, Sally! So you use all the ice cubes to make the one to two servings?

        If I see the pumpkin chai latte mix in Trader Joe’s this fall, I’ll let you know.

        • Sallyreplied on September 15th, 2013 at 4:01 pm

          Yep, use them all. And please let me know. I live right next to a TJs, so I’ll be the first in line to buy it!

  20. #
    sherryposted September 15, 2013 at 12:12 pm

    Last year, Trader Joe’s had a pumpkin chai latte mix that was really good that I liked, but it is really high in calories. I’ll see if this recipe can make me a coffee convert :)


    • Sallyreplied on September 15th, 2013 at 3:25 pm

      Sounds delicious! I love chai anything AND pumpkin anything.


  21. #
    Susanposted September 20, 2013 at 5:09 pm

    Some grocery store sell vegan whipped cream. It actually tastes just like normal whipped cream, just dairy free. There’s a soy option and a rice milk option. Our HEB carries it as does Whole foods.


  22. #
    Triciaposted September 25, 2013 at 9:53 am

    I know this is gonna sound a little far stretched, but my quality of life just went up ten points. Seriously! I made pumpkin puree last night, and found your recipe on the net since I have been craving a Pumpkin Frapp since Jan of 2012 . W moved to Mexico (from the US) and they dont do the flavored pumpkin everything in the fall. When I came back and visited I tried to find the pumpkin flavored syrup, but that really isnt that healthy (I know they sell it online/amazon but I didnt have enough time to wait for shipping)

    Anyway, I made this this morning and I am in heaven! I feel ike I am in my country again.. I may have given the two toddlers a tiny cup as well 😉

    This is a keeper! I read people being cncerned/had questions about the amount of ice cubes, and as a former barista and former bartender, we generally used to have the liquid level just covering the level of the ice cubes (if someone shared that tip, sorry I missed it!). I made mine with a little less “pumpkin ice” that that, just to be sure I liked the texture. Its a personally preference thing, but in general that rule works pretty well.

    Thanks again for this, you dint know what it means to someone missing the little things from life in the States. <3


    • Sallyreplied on September 25th, 2013 at 10:43 am

      Tricia, this comment made my day. Thank you so much for writing to me! I am happy to have made you feel at home again. I know if I moved away from the US, I would certainly miss the fall and most importantly, the pumpkin everything. So happy you’re enjoying this coffee drink! I make it all the time. Thank you again for your thoughtful words!


  23. #
    Audreyposted September 28, 2013 at 9:49 am

    I just finished drinking one of these, and it is so much better than the original. Thank you!!


    • Sallyreplied on September 28th, 2013 at 11:18 am

      So glad you like it, Audrey!


  24. #
    Liliposted August 21, 2014 at 8:06 pm

    What about a version for people that don’t drink coffee? What could those people use? I had tried another recipe found via pinterest and it was an epic fail, and this one sounds delish. Thanks!


    • Sallyreplied on August 22nd, 2014 at 2:27 pm

      I”m unsure, Lili. I would perhaps try looking for a pumpkin smoothie recipe since frappes are coffee based.


  25. #
    Lolaposted August 27, 2014 at 5:50 pm

    This looks amazing! However I’m confused about the ratio. Do you blend all the ice cubes you freeze in with the 12 oz of coffee???


    • Sallyreplied on August 27th, 2014 at 8:31 pm



  26. #
    Loriposted August 29, 2014 at 9:19 pm

    TruWhip is vegan whipped cream :)


  27. #
    Photogirlposted September 5, 2014 at 7:17 am

    Sally – Have you tried a hot coffee version of this recipe? After seeing the contents of the Starbucks pumpkin latte on the news, I am ready to make my own. Am thinking your recipe will work… I plan to try a hot version this weekend….


    • Sallyreplied on September 5th, 2014 at 8:23 am

      I have not tried one yet. Let me know how it goes!


      • Phtogirtreplied on September 6th, 2014 at 9:01 am

        Amazing. Its 45 degrees in Mn this morning and am curled up sipping my yummy hot pumpkin latte thanks to you!!! I used honey instead of maple syrup. I whisked together the honey, pumpkin, soy milk, and spices. In theory they need frothing but I skipped that 😉 I poured about a third of coffee mug with this mixture and rest strong brewed coffee. Microwaved for 30sec to heat up a bit (since I didnt froth). Very tasty with the cream cheese frosted pumpkin muffins (your recipe) or pumpkin granola bars (from your recipe book). I baked both yesterday celebrating fall…

  28. #
    Lenaposted September 5, 2014 at 9:23 am

    I am an absolute pumpkin fan! I was excited to see this awesome recipe. Can not wait to try.


  29. #
    Kristinaposted September 9, 2014 at 10:10 am

    The only thing I don’t have is the ice cube tray. lol


  30. #
    Misty R.posted September 9, 2014 at 4:01 pm

    Just by looking at the recipe, I can’t tell how many drinks it makes. Also, when you make a serving how many cubes go with how much coffee?


    • Sallyreplied on September 9th, 2014 at 6:37 pm

      Hi Misty. The yield and directions for the cubes are in the recipe.


  31. #
    Kristinaposted September 13, 2014 at 5:23 pm

    This stuff is SO good! I am not a fan of coffee (and have never been to a Starbucks) but I thought this was quite tasty. I could see having one every day. Might make use of that Keurig afterall. lol

    I made one with milk in place of the coffee for my kids and they loved it. I thought it was pretty tasty as well, but prefer it with the coffee. Next I’m going to try it with some cold hot chocolate. Mmmmmm!


  32. #
    Janposted September 21, 2014 at 10:26 am

    Sally, Made this for breakfast and it was awesome. Put it on fb. I did add some extra vanilla almond milk. Is the calorie content for everything or for one glass? Mine made enough for 2 drinks. Thanks for sharing this awesome recipe. :)


    • Sallyreplied on September 22nd, 2014 at 6:42 pm

      Hi Jan! The calorie count is for the entire recipe.


  33. #
    Rebeccaposted October 9, 2014 at 9:58 am

    I’m drinking this right now! It’s delicious. I used the maple syrup in mine, but I used one more tablespoon than it called for. I also used only about a cup and a quarter of coffee since that’s what my keurig spit out. Also, I like things sugary so I added extra sugar as it was blending, but next time I would dissolve it in the coffee before it is refrigerated. Of course, I don’t count my calories, so that probably defeats the point of this recipe. Also, I used regular milk since that’s what I had. As it was blending, it needed more liquid, so I added some Pumpkin Spice coffee mate creamer that I had in the fridge. Yummy and delicious for fall! Oh, and I only made half for today. You can easily get two servings out of this recipe.


  34. #
    R+Rposted December 13, 2014 at 3:57 pm

    Sally, Help! I accidentally mixed the coffee IN with the pumpkin mixture. do you think it will still work? im hoping it will be fine


  35. #
    Cathiposted December 31, 2014 at 10:20 am

    This is the best Idea, I just love it.. Its been a little cold here (weather wise) and to make one of these during the day just makes it all better!


  36. #
    Melissaposted January 16, 2015 at 10:00 pm

    So glad to see that this pumpkin frappe actually has pumpkin since starbucks doesn’t have any pumpkin!


  37. #
    Jelliposted June 9, 2015 at 4:20 pm

    I’m 6 months pregnant and totally craving this drink. Is it autumn? Nope. Are pumpkins anywhere to be seen? Absolutely not. Do I NEED this in my cup now? Check!


    • Sallyreplied on June 9th, 2015 at 8:17 pm

      I like your thinking 😉


  38. #
    Justinposted September 17, 2015 at 9:39 pm

    This was amazing!! Thank you for this recipe. Now I can drink a “Starbucks” drink without the guilt or the calories. :-)


  39. #
    Jessicaposted October 18, 2015 at 3:44 pm

    Thank you so much for this recipe! I had leftover canned pumpkin and had no idea what to do with it! I just placed two ice cube trays in the freezer and still have left over pumpkin. So I am going to make this mixture and refrigerate it for hot lattes! :) Again, thank you!


  40. #
    Debbie Rogersposted January 14, 2016 at 11:10 am

    YUM! I always have leftover pumpkin! Now  something to do with the leftovers! It’s so easy! and WOW Yummy! all the ingredients is something always on hand! and I use a french press for my coffee there is always one cup left that I make Ice coffee with, NOT anymore keep these in the freezer!This is my favorite type of recipe! GENIUS! TY!


  41. #
    Kristinaposted January 22, 2016 at 7:03 pm

    Hi Sally, I just had to stop back and tell you that this is my FAVORITE drink!!!! I drink it several times a week. I have gotten lazy, though, so I freeze the pumpkin and the milk separately so I always have them on hand (cookie scoop for pumpkin, ice cube tray for milk). Then I toss those in, the spices, the coffee and a little honey and some extra milk if need be. I top it with homemade whipped cream. It’s the best!


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