Pumpkin Spice Dalgona Coffee Recipe

  • Author: Elizabeth Van Lierde
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 drinks 1x
  • Category: Drinks
  • Method: Whipped
  • Cuisine: Korean


This pumpkin spice dalgona coffee recipe is made with pumpkin infused milk and topped with a pumpkin spiced whipped coffee top that smells better than any seasonal candle. If you love a pumpkin spice cold brew, this festive dalgona coffee is for you. 



4 tbsp instant coffee or espresso

4 tbsp sugar

2 tsp pumpkin spice + more for topping

4 tbsp boiling water

Milk (dairy, nut, seed, any kind!)(I used sweetened almond milk)

2 tbsp canned pumpkin puree


  1. Make the frothed coffee: Add in the instant coffee, sugar, pumpkin spice and boiling water to a bowl.
  2. Whip the mixture: Using an electric mixer, beat for 3-4 minutes or until mixture is stiff and pale in color. 
  3. Prepare your milk: Pour 16 oz of milk (hot or iced) into a measuring glass and whisk in the pumpkin puree until smooth.
  4. Pour milk evenly into two large glasses and top with crushed ice (or steam/boil, if hot milk is desired).
  5. Top each glass with half the foam mixture. Use a spoon or a straw to mix the mixture into the coffee.
  6. Top with a dusting of pumpkin spice before drinking!


Sweetener: I used a slightly sweetened vanilla almond milk which provided a nice hint of sweetness. If you like your coffee drinks very sweet, I would suggest whisking in a liquid sweetener or simple syrup 1 tsp at a time. 

Keywords: dalgona, pumpkin spice, coffee