Spiced Pumpkin AeroPress with Brown Butter Caramel

A cozy pumpkin coffee treat with rich brown butter caramel and warm fall spices

Looking for the perfect fall coffee recipe? This Spiced Pumpkin AeroPress combines real pumpkin, warm autumn spices, and a homemade brown butter caramel for a coffee that tastes like autumn in a cup!

This recipe uses a medium-dark roast coffee brewed with the AeroPress for the perfect base. The brown butter caramel adds richness, while real pumpkin and spices create that classic fall flavor. It's perfect for crisp mornings or afternoon treats.

Why You’ll Love This Recipe

Get ready to fall in love with this autumn-inspired coffee creation!

Made with real pumpkin (no artificial flavors)
Brown butter caramel adds amazing depth
Quick and easy AeroPress brewing method
Perfect for fall but delicious year-round

Spiced Pumpkin AeroPress with Brown Butter Caramel

A cozy pumpkin coffee treat with rich brown butter caramel and warm fall spices

Pumpkin Coffee, AeroPress Coffee, Fall Coffee, Brown Butter Caramel Coffee, Spiced Coffee, Autumn Coffee Drink

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Equipment

AeroPress
Coffee grinder
Small saucepan
Digital scale
Kettle
Spoon
Small whisk
Measuring spoons

Ingredients

18g medium-dark roast coffee beans
200ml hot water (195-205°F)
2 tablespoons pumpkin puree
2 tablespoons unsalted butter
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch of ground cloves
2 tablespoons heavy cream
Pinch of salt

Instructions

**Make the brown butter caramel:** Heat butter in a small saucepan until golden brown and fragrant. Add brown sugar and stir until melted. Add cream and salt, simmer for 2 minutes. Set aside.
**Prepare the spice mix:** Combine cinnamon, nutmeg, ginger, and cloves in a small bowl.
**Grind coffee beans** to a medium-fine consistency.
**Set up your AeroPress** in the standard position with a pre-wet filter.
**Add ground coffee** to the AeroPress and level the bed.
**Mix pumpkin puree** with 30ml of hot water and spices until smooth.
**Pour half the remaining water** (85ml) over the coffee grounds and stir gently.
**Add the pumpkin mixture** and remaining water.
**Steep for 1:30**, then press slowly.
**Stir in 2 tablespoons** of the brown butter caramel.
**Serve immediately**, topped with whipped cream and a sprinkle of spices if desired.

Pro Tips

**Toast your spices** briefly in a dry pan to enhance their flavors
**Let the brown butter cool** slightly before making the caramel to prevent burning
**Use fresh pumpkin puree** instead of canned for better flavor
**Grind coffee** just before brewing for the best results

Calories: 245kcal, Carbohydrates: 28g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 42mg, Sodium: 95mg, Potassium: 185mg, Fiber: 2g, Sugar: 24g, Vitamin A: 3500IU, Calcium: 65mg, Iron: 1mg

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