If you’ve been on the hunt for an irresistibly cozy drink that perfectly blends fall flavors with a trendy coffee twist, you’re in for a real treat. This Paleo & Vegan Pumpkin Spice Whipped Coffee (Dalgona Coffee) Recipe captures the magic of autumn in every frothy sip, combining rich instant coffee, warming pumpkin spice, and creamy dairy-free milk to create a luscious beverage that’s both comforting and refreshingly unique. Whether you’re craving a morning pick-me-up or a festive afternoon indulgence, this recipe delivers a delightful spin on the beloved whipped coffee craze, all while keeping it paleo-friendly and vegan.

Ingredients You’ll Need

A clear tall glass filled with large, clear ice cubes forms the bottom layer, showing a cold, refreshing base. Light beige liquid is being poured from above, creating a smooth stream that hits the ice and splashes gently, starting to fill the glass. The background features a white marbled texture with a blurred carton showing a pumpkin image to the right. The overall scene suggests a creamy cold drink being prepared. photo taken with an iphone --ar 4:5 --v 7

To make this dreamy Paleo & Vegan Pumpkin Spice Whipped Coffee (Dalgona Coffee) Recipe, you only need a handful of simple, wholesome ingredients. Each one plays a crucial role in building the drink’s vibrant flavor, creamy texture, and eye-catching presentation.

Instant coffee (2 tbsp): The star ingredient that gives the whipped topping its signature bold coffee punch.
Coconut sugar or monkfruit sweetener (2 tbsp): Adds just the right amount of natural sweetness while keeping the recipe paleo and keto-friendly.
Boiled water (2 tbsp): Essential for dissolving the coffee and sugar, making whipping easier and fluffier.
Pumpkin pie spice (1/2 tsp): Brings that unmistakable fall warmth with a blend of cinnamon, nutmeg, and cloves.
Pumpkin puree (1 tbsp): Adds a silky texture and authentic pumpkin flavor to the milk base.
Dairy-free milk (2 cups): Provides a creamy, smooth foundation; choose your favorite plant-based option like almond, oat, or coconut milk.
Optional ice: Perfect for turning this cozy drink into a refreshing iced delight.

How to Make Paleo & Vegan Pumpkin Spice Whipped Coffee (Dalgona Coffee) Recipe

Step 1: Mix the Coffee Base

Begin by combining the instant coffee, coconut sugar, boiled water, and pumpkin pie spice in a mixing bowl. This mixture is the flavor powerhouse, so getting an even distribution will ensure every sip bursts with autumnal goodness.

Step 2: Whip It Up

Using a hand mixer set to high speed, whip the coffee mixture for about 2 minutes until it transforms into a light, frothy topping with soft peaks. If you don’t have a mixer handy, don’t worry—whisking by hand or using a handheld frother works too, though it may take a little longer and gives you a satisfying arm workout.

Step 3: Blend the Pumpkin Milk

In a separate bowl, whisk together the dairy-free milk and pumpkin puree until smooth and well combined. This adds a luscious texture and that subtle pumpkin flavor that perfectly complements the spicy coffee foam.

Step 4: Prepare Your Glasses

If you’re making iced pumpkin spice whipped coffee, fill two glasses with ice cubes and pour in the pumpkin milk mixture. For a warm version, gently heat the pumpkin milk first and then divide it between two mugs to keep cozy vibes going.

Step 5: Top and Serve

Finally, spoon the whipped coffee topping evenly over the pumpkin milk base, creating a stunning layered effect. Give it a gentle stir if you like a blended taste, or sip as is to enjoy the contrast of creamy milk and airy coffee froth. Get ready to fall in love!

How to Serve Paleo & Vegan Pumpkin Spice Whipped Coffee (Dalgona Coffee) Recipe

A close-up of a tall clear glass showing a two-layer drink with a thick, smooth, and glossy light brown creamy foam layer on top, sitting above a light beige milky layer with some ice cubes visible inside. The glass is placed on a white marbled surface, and in the blurred background, there is a white marbled surface with a white container and a bottle with orange and yellow tones. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the autumnal vibe by sprinkling a pinch of additional pumpkin pie spice or cinnamon on top of the whipped coffee. A sprinkle of finely chopped toasted pecans or a drizzle of maple syrup can add an extra layer of flavor and visual appeal. These simple touches make your drink feel extra special and photo-perfect.

Side Dishes

This pumpkin spice whipped coffee pairs beautifully with light, cozy bites like almond flour muffins, coconut macaroons, or even a handful of roasted pumpkin seeds. The nutty, sweet notes of these snacks perfectly complement the deep pumpkin and spice flavors in the coffee, making it a delightful combo for breakfast or a mid-afternoon treat.

Creative Ways to Present

For a whimsical presentation, try layering the whipped coffee and pumpkin milk in clear mason jars or serving glasses, allowing the beautiful swirls to shine. You could also create a pumpkin latte bowl by serving extra whipped coffee in a broad mug with a drizzle of dairy-free caramel sauce. This Paleo & Vegan Pumpkin Spice Whipped Coffee (Dalgona Coffee) Recipe lends itself to all sorts of festive creativity!

Make Ahead and Storage

Storing Leftovers

If you have any leftover whipped coffee mixture, store it in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the foam texture may weaken over time, so it’s best enjoyed fresh for that perfect fluffy consistency.

Freezing

While freezing the whipped coffee topping is not recommended due to potential texture changes, you can freeze pumpkin puree or make-ahead pumpkin milk separately. Just thaw and remix before assembling your drink.

Reheating

For the warm version, gently reheat the pumpkin milk mixture on the stove or in the microwave before topping with fresh whipped coffee. Avoid reheating the whipped topping directly, as it may deflate; instead, whip up a fresh batch if needed.

FAQs

Can I use regular sugar instead of coconut sugar?

Absolutely! Regular sugar will work just fine, though coconut sugar adds a subtle caramel note that pairs wonderfully with pumpkin spice. If you’re keeping it paleo or keto, stick with coconut sugar or monkfruit sweetener.

Is instant coffee necessary for this recipe?

Yes, instant coffee is crucial because it dissolves completely and whips up into that iconic fluffy foam. Ground coffee won’t give the same light, airy texture.

Can I make this drink without pumpkin puree?

You can, but adding pumpkin puree gives the drink a lush creaminess and authentic pumpkin flavor. If you’re out of pumpkin, try substituting with sweet potato puree for a similar effect.

What dairy-free milk works best?

Use your favorite dairy-free milk! Almond, oat, coconut, or cashew milk all work beautifully, with each lending its unique flavor profile. For richness, coconut milk is a great pick, while oat milk offers a naturally sweet and creamy option.

How can I make this drink iced?

Simply fill your glass with ice before pouring in the pumpkin milk mixture. Top with the whipped coffee as usual, and enjoy a refreshing twist on a fall classic perfect for warmer days.

Final Thoughts

This Paleo & Vegan Pumpkin Spice Whipped Coffee (Dalgona Coffee) Recipe has quickly become one of my absolute favorites to welcome the flavors of fall in the most fun and frothy way. It’s simple to make, delightfully tasty, and perfect for cozy mornings or festive gatherings. I truly hope you enjoy making it as much as I do, and that it brings a little extra warmth and joy to your day!