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Pumpkin Spice Affogato Float

Pumpkin Spice Affogato Float

A fall twist on the classic affogato, combining creamy pumpkin spice flavors with espresso and ice cream. Perfect for early autumn.
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Prep Time 5 minutes
Cook Time 5 minutes
2 minutes
Total Time 12 minutes
Servings: 2 floats
Course: Dessert
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 shots about 60ml of hot espresso
  • 1 scoop of vanilla ice cream or pumpkin ice cream if available
  • ¼ teaspoon pumpkin pie spice or your own blend of cinnamon, nutmeg, cloves
  • 1 tablespoon pumpkin purée
  • 1 teaspoon brown sugar or maple syrup optional, depending on how sweet you like it
  • Whipped cream for topping
  • Crushed graham cracker or ginger snap cookies for garnish
  • A drizzle of caramel sauce optional

Equipment

  • Espresso machine or strong coffee maker / AeroPress / Moka pot
  • Coffee grinder (if using whole beans)
  • Small mixing bowl and spoon (to blend pumpkin purée with ice cream if desired)
  • Ice cream scoop
  • Heatproof serving glasses or small dessert bowls
  • Measuring spoons
  • Optional: Whisk or electric frother (for whipped cream if making from scratch)

Method
 

  1. Prepare Pumpkin Ice Cream / Base: If you have pumpkin ice cream, skip ahead. Otherwise, mix the pumpkin purée with brown sugar or maple syrup and the pumpkin spice. Fold this into softened vanilla ice cream, then refreeze briefly to firm it.
  2. Brew Espresso: Pull two shots of espresso just before serving (hot and fresh is best).
  3. Assemble the Float: Place the ice cream scoop(s) in a chilled glass. Pour the hot espresso over the scoop(s). Top with whipped cream. Garnish with crushed graham crackers or ginger snaps. Drizzle caramel if you like extra sweetness.
  4. Serve Immediately: The contrast of hot espresso, cold creamy ice cream, and warm spices makes this a dessert-drink hybrid that’s especially satisfying in cooler weather.

Notes

Make Ahead Option
If you’re mixing pumpkin purée into the ice cream, do it a few hours ahead so the ice cream has time to firm up again. This keeps the texture rich and prevents the espresso from melting too quickly.
Espresso Alternatives
No espresso machine? Use a strong Moka pot brew, AeroPress, or very concentrated French press coffee. Aim for a bold flavor to balance the sweetness of the ice cream.
Dairy-Free & Vegan
Swap in a plant-based ice cream (coconut or oat milk varieties work well) and a non-dairy whipped topping. The pumpkin spice flavor still shines.
Sweetness Control
Taste the pumpkin purée before adding the sweetener. Some canned pumpkin is naturally sweeter, so you might reduce or skip the sugar/maple syrup.
Presentation Idea
Chill the serving glasses in the freezer for 10 minutes before assembling. The cold glass slowly melts, looking elegant as the hot espresso is poured in.
Flavor Variations
Add a splash of vanilla or caramel liqueur for an adult twist.
Sprinkle crushed pecans or candied ginger on top for texture.
Serving Suggestion
Serve immediately after pouring espresso to capture the dramatic swirl of melting ice cream and rising steam: perfect for photos or videos.

 

Tips & Variations

 
  • Dairy-free version: use coconut or oat milk whipped topping and a non-dairy ice cream.
  • For more pumpkin flavor: infuse the espresso with a tiny pinch of cinnamon while brewing, or stir in a drop of pumpkin spice syrup.
  • For texture: sprinkle a bit of chopped toasted pecans on top.
  • To make this more of a shared dessert: double up everything and serve in a wide bowl with a spoon.