Affogato ranks among our favorite desserts. Though it originates in Italy, it’s perfect any time of day—think breakfast dessert or an afternoon pick-me-up. For a seasonal twist, we paired homemade Pumpkin Spice Gelato with a hot shot of espresso to create a Pumpkin Spice Affogato that captures the warmth of fall in every spoonful and sip.
About the Affogato
The word affogato literally means “drowned” in Italian: a scoop of gelato is literally drowned in a hot shot of espresso. The contrast of hot and cold, plus the rich coffee oils melding with creamy gelato, delivers an elegant yet simple dessert.
Traditionally affogato is made with fior di latte (sweet cream) or vanilla gelato, but any flavor works. Here, we use pumpkin spice gelato to highlight seasonal spices and pumpkin’s cozy flavor.
Variations on Affogato
An affogato can be elevated easily: add a splash of liqueur to turn it into an adult dessert cocktail. For pumpkin spice, nut-based liqueurs like hazelnut or almond, or a chocolate liqueur, complement the flavors especially well.
Espresso
Use real espresso for the authentic affogato experience. Espresso is brewed by forcing hot water through finely ground coffee under pressure, which extracts concentrated flavor and oils that pair beautifully with gelato.
Gelato vs Ice Cream
Gelato and ice cream differ in fat content and air incorporation. Gelato typically contains less fat and is churned more slowly, so it contains less air and becomes denser and creamier, with a more intense flavor. Many cooks prefer gelato’s texture and flavor once they try making it at home.
Pumpkin Spice Gelato
We make a simple pumpkin pie spice blend for this gelato. The blend usually contains cinnamon, ginger, nutmeg, cloves, and allspice; the exact ratios shape the final flavor. Homemade spice mix stores well in an airtight container, but you can also use store-bought pumpkin pie spice.
Can I make gelato without a machine?
Yes. While an ice cream or gelato machine produces the creamiest result, you can make gelato by hand. Stand mixer attachments or a simple churn-and-freeze method will still yield a delicious product. For those who prefer a cooked custard base instead of using raw (pasteurized) egg yolks, prepare a custard base before churning.
Enjoy!
We hope you enjoy this Pumpkin Spice Affogato. If you make it, we’d love to hear how it turned out—leave a rating, a comment, or tag us on Instagram @cooking_with_wine!
Looking for similar recipes? Try Fig Ricotta and Rum Caramel Gelato, Brown Butter Bourbon Caramel Gelato, Pumpkin Caramel Panna Cotta with Candied Pecans, or Pumpkin Spice Pecan Cake Pops.
📖 Recipe
Pumpkin Spice Affogato
Ingredients
For the Pumpkin Pie Spice Blend (makes about ⅓ cup)
- 3 tablespoon ground cinnamon
- 2 teaspoon dried ground ginger
- 2 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
For the Gelato (makes about 8-10 servings)
- ½ cup pumpkin puree (pure pumpkin)
- 1 cup whole milk
- 1 cup heavy cream
- Pinch kosher salt
- ½ teaspoon vanilla
- 2 teaspoon Pumpkin Pie Spice Blend
- 1 cup white sugar, divided
- 4 large egg yolks
For the Affogato
- 1 scoop Pumpkin Spice Gelato (or a scoop of store-bought pumpkin spice ice cream)
- 1 shot espresso
Instructions
Make the Gelato
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In one bowl whisk together pumpkin puree, milk, cream, a pinch of salt, vanilla, Pumpkin Pie Spice Blend, and 1/3 cup of the sugar until the sugar is mostly dissolved. In a second bowl whisk the remaining 2/3 cup sugar with the egg yolks until the mixture lightens to a pale yellow and becomes smooth.
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Slowly pour the milk mixture into the egg yolk mixture while whisking to combine thoroughly.
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Churn the combined mixture in an ice cream or gelato machine according to the manufacturer’s instructions until thick and creamy (about 45 minutes for many machines). Transfer to a freezer-safe container and freeze overnight for best texture.
Make your Affogato
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Place one scoop of Pumpkin Spice Gelato in a heatproof cup or mug and pour one hot shot of espresso over it. Serve immediately and enjoy the hot-and-cold contrast.