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.

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.

How many pumpkin recipes can Sally 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 Frappuccino - Enjoy a delicious pumpkin spice frappuccino at home without all the calories, fat, and refined sugar. sallysbakingaddiction.com

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

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:

How to make a Skinny Pumpkin Frappuccino

Kevin was questioning my orange ice cubes.  He totally thought this was weird.

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.

How to make a Skinny Pumpkin Frappuccino - step 2

Skinny Pumpkin Frappuccino - Enjoy a delicious pumpkin spice frappuccino at home without all the calories, fat, and refined sugar. sallysbakingaddiction.com

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.

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

Skinny Pumpkin Frappuccino - Enjoy a delicious pumpkin spice frappuccino at home without all the calories, fat, and refined sugar. sallysbakingaddiction.com

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! ;)

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Skinny Pumpkin Frappuccino

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

Yield: 2 small or 1 large

Ingredients:

  • 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 cinnamon*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground nutmeg*
  • light whipped cream, optional

Directions:

Brew the coffee. Pour coffee into a large mug and refrigerate overnight. Coffee MUST be very cold.

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.

Once coffee is cold and pumpkin ice cubes are frozen, add 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.

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

*Drink is naturally gluten free.  Drink is vegan if 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.

 

 

A few more lighter pumpkin treats to enjoy:

 

Skinny Pumpkin Cheesecake Brownies

Skinny Pumpkin Cheesecake Brownies-5

 

Lightened-Up Pumpkin Spice Bars

Lightened Up Pumpkin Spice Bars-7

 

Healthy Pumpkin Chocolate Chip Oatmeal Cookies

Low Fat Chocolate Chip Pumpkin Oatmeal Cookies-9

 

Pumpkin Chocolate Chip Oatmeal Bars

Pumpkin Chocolate Chip OatmealBars-5

 

 

See more drink recipes.
See more healthy choices.
See more pumpkin recipes.

 

   

132 Responses to “Skinny Pumpkin Frappuccino.”

  1. #
    61
    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!

    Reply

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

      Love their peppermint hot chocolate!!

      Reply

  2. #
    62
    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!

    Reply

    • 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!!

      Reply

  3. #
    63
    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!

    Reply

    • 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.

      Reply

  4. #
    64
    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.

    Reply

  5. #
    65
    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! :D

    Reply

  6. #
    66
    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, :D

    Reply

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

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

      Reply

  7. #
    67
    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!
    http://www.prettybitchescancooktoo.com

    Reply

    • 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!

      Reply

  8. #
    68
    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! :)

    Reply

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

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

      Reply

  9. #
    69
    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.

    Reply

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

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

      Reply

      • 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!

  10. #
    70
    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 :)

    Reply

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

      Sounds delicious! I love chai anything AND pumpkin anything.

      Reply

  11. #
    71
    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.

    Reply

  12. #
    72
    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

    Reply

    • 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!

      Reply

  13. #
    73
    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!!

    Reply

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

      So glad you like it, Audrey!

      Reply

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