Name: Pumpkin Cookie Butter Breve with Maple
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 shots espresso; 1 cup half-and-half; 2 tablespoons pumpkin puree; 2 tablespoons cookie butter (Biscoff brand); 2 tablespoons pure maple syrup (to taste); ¼ teaspoon pumpkin pie spice; Ice

iced breve surrounded by cookie butter and orange pumpkins

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

jump to recipe print recipe

Fall drinks are meant to be cozy, indulgent, and full of flavor. If you’ve ever had a pumpkin spice latte and wished it were just a little creamier, this Iced Pumpkin Cookie Butter Breve with Maple is your dream come true.

Instead of milk, we’re using half-and-half for that signature breve richness. Then we blend real pumpkin puree, a spoonful of cookie butter, warm spices, and a drizzle of pure maple syrup. The best part? We heat the mixture gently before pouring it over ice, which helps the flavors meld together into a smooth, velvety base for your espresso.

It’s creamy, sweet (but not too sweet), and captures all the cozy flavors of fall in one glass.

WANT MORE FUN FALL DRINKS TO TRY?

Fall is the perfect time to try new cozy drinks, and these are some you don’t want to miss. The Cinnamon Donut Latte tastes like your favorite coffee shop treat with a sweet, spiced twist. The Pumpkin Chai Tea Latte brings together creamy pumpkin and bold chai flavors. For something different, the Matcha Chai Tea Latte mixes earthy matcha with warm spices, while the Pumpkin Eggnog delivers a creamy, festive flavor that feels like fall in a cup. If you make any of these, I’d love to hear what you think.

Why you’ll love a Pumpkin Cookie Butter Breve
Pin this Latte recipe for later
What ingredients do I need to make a Pumpkin Cookie Butter Breve?
Assemble your Pumpkin Cookie Butter Breve
Tips for the best Pumpkin Cookie Butter Breve
Frequently Asked Questions
Printable Recipe to save for later
Don’t forget to pin this recipe to enjoy later!

What is a Pumpkin Cookie Butter Breve?

A breve is simply an espresso drink made with half-and-half instead of milk. It’s richer and creamier than a latte, with a naturally sweet flavor from the cream.

This recipe takes the traditional breve and gives it a fall twist with:

Pumpkin puree for an earthy sweetness
Cookie butter for that spiced, gingerbread-cookie flavor
Maple syrup for natural sweetness and depth
A sprinkle of pumpkin pie spice to bring it all together

And while it’s a breve at heart, we’re serving it iced for a refreshing yet indulgent autumn treat.

Save for Later!

iced breve topped with whipped cream and a sprinkle of cinnamon

Why You’ll Love This Version

Naturally sweetened – Maple syrup gives just the right touch of sweetness.
Flavor depth – Warming the mixture first makes the pumpkin, cookie butter, and spice blend together beautifully.
Rich and creamy – The half-and-half base gives it that signature breve indulgence.
Easier than it sounds – Just a few pantry staples and a stovetop.
Perfectly seasonal – It’s like fall in a cup, but chilled for those warmer autumn days.

Ingredients You’ll Need

flat lay of ingredients to make a pumpkin cookie butter breve

Espresso – 1–2 shots. If you don’t have an espresso machine, strong coffee works.
Half-and-Half – Essential for a breve’s creaminess.
Pumpkin Puree – Be sure it’s 100% pumpkin, not pumpkin pie filling.
Cookie Butter (Speculoos spread) – I like the Biscoff Brand
Maple Syrup – A natural sweetener that complements pumpkin perfectly.
Pumpkin Pie Spice – For warmth and depth. I really like the Simply Organic brand.
Ice – To cool it all down into a refreshing iced drink.

Step-by-Step Instructions

Step 1: Brew your espresso

Pull 1–2 shots of espresso (about 2 ounces). If you don’t have espresso, use ¼ cup of strong brewed coffee or cold brew concentrate. Set aside.

pumpkin mixture being heated in a saucepan

Step 2: Heat the breve mixture

In a small saucepan over low heat, combine:

½ cup half-and-half
2 tablespoons pumpkin puree
1 tablespoon cookie butter
1–2 tablespoons maple syrup (adjust to taste)
¼ teaspoon pumpkin pie spice

Whisk until smooth and warmed through. Be sure it doesn’t boil; it just needs to heat enough to melt the cookie butter and blend everything together.

Step 3: Cool it slightly

Remove from heat and let it sit for a minute or two. This helps prevent the ice from melting instantly when you pour it over.

Step 4: Assemble the drink

Fill a tall glass with ice. Pour in your espresso. Slowly pour the pumpkin-cookie butter mixture over the top.

finished breve topped with whipped cream

Step 5: Garnish

Finish with whipped cream, an extra drizzle of maple syrup, or a sprinkle of pumpkin pie spice.

Tips & Variations

Make it hot – Skip the ice and pour the warm breve mixture directly over your espresso for a cozy, hot fall drink.
Adjust sweetness – Taste the mixture before cooling; add more maple syrup if you prefer a sweeter drink.
Dairy-free swap – Use a blend of oat milk and oat cream for a creamy, non-dairy option.
Less rich – Replace half-and-half with whole milk if you want something lighter.

pumpkin drink with cookie butter jar in the back

FAQs

A latte uses milk, while a breve uses half-and-half. That’s why a breve tastes creamier and richer.

Heating helps the cookie butter melt fully into the half-and-half and ensures the pumpkin puree blends smoothly. After cooling slightly, it pours beautifully over ice.

Yes! You can make the pumpkin-cookie butter mixture up to 3 days in advance and store it in the fridge. When ready, shake it well, then pour over espresso and ice.

You can substitute brown sugar or simple syrup, but the maple flavor really pairs beautifully with pumpkin and cookie butter.

Serving Suggestions

This iced breve feels indulgent enough to enjoy on its own, but here are a few ways to make it even more special:

Serve with a slice of pumpkin bread or cinnamon coffee cake.
Pair with gingersnaps for a cookie-butter-on-cookie-butter moment.
Garnish with crushed Biscoff cookies on top of the whipped cream for extra crunch.

printable Iced Pumpkin Cookie Butter Breve with Maple Recipe

Pumpkin Cookie Butter Breve with Maple

Yield: 1 drink

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

This Iced Pumpkin Cookie Butter Breve with Maple is rich, creamy, and perfectly spiced—espresso meets pumpkin, cookie butter, and maple for the ultimate fall coffee.

Ingredients

2 shots espresso
1 cup half-and-half
2 tablespoons pumpkin puree
2 tablespoons cookie butter (Biscoff brand)
2 tablespoons pure maple syrup (to taste)
¼ teaspoon pumpkin pie spice
Ice

Instructions

Brew the espresso and set aside.
In a small saucepan, whisk together half-and-half, pumpkin puree, cookie butter, maple syrup, and
pumpkin pie spice.
Warm over low heat until smooth and blended, but do not boil.
Remove from heat and let cool slightly.
Fill a tall glass with ice. Pour espresso over ice.
Add the warm pumpkin-cookie butter mixture on top.
Garnish with whipped cream, a drizzle of maple syrup, or a sprinkle of pumpkin spice.