This pumpkin gingerbread smoothie tastes like your favorite holiday dessert, but is loaded with health-boosting ingredients like fresh ginger, blackstrap molasses and chia seeds. Vegan and gluten-free.

Oh man, I think I may have found my new favorite cold weather smoothie. It combines the flavors of two holiday desserts – pumpkin pie and gingerbread. Honestly, I think it might be one of my favorite smoothie recipes! Did I mention, it’s vegan, gluten free and packed with a ton of healthy ingredients?

Two pumpkin gingerbread smoothies on a wood board topped with whipped cream.

Pumpkin Gingerbread Smoothie Ingredients:

  • banana
  • pumpkin puree
  • unsweetened vanilla almond milk
  • blackstrap molasses
  • apple cider vinegar
  • chia seeds
  • fresh ginger (ground ginger will work too)
  • vanilla extract
  • ground cinnamon, nutmeg and ground cloves
  • pecans pieces (optional)

Molasses, almond milk, pumpkin, chia seeds, spices, ginger root, banana and pecans on a table in bowls measured out.

Ginger 101

Let’s talk about ginger for a minute because it’s pretty awesome! Not only is it an immune booster (much needed in the winter months when colds and other viruses are rampant), but it’s also known for providing relief for an upset stomach, helping with digestion and providing anti-inflammatory compounds called gingerols to the body. Ginger is also great to help with morning sickness during pregnancy. I lived for anything ginger while I was pregnant with Liv.

I’m also a big fan of the heat/spice it adds to things. A little goes a long way and it definitely gives this smoothie a kick.

Quick tip: I peel fresh ginger, put it in a freezer ziplock and freeze it. It lasts so much longer than in the fridge and it’s easy to grate with the microplane when frozen as well.

Bird's eye view photo of two pumpkin gingerbread smoothies topped with whipped cream and cinnamon. The smoothies are on a wooden board with spices, ginger, pumpkin and nuts are on the board.

A Naturally Sweetened Smoothie

In addition to the ginger, I added blackstrap molasses to this smoothie. I don’t usually add additional sweeteners to my smoothies unless it’s stevia (fruit tends to make it sweet enough) but molasses is usually found in gingerbread and ginger cookies so it made sense to add it to this smoothie. Plus, blackstrap molasses, is one of the most nutritious types of molasses and it’s rich in iron, calcium and magnesium. You can find more about the benefits of blackstrap molasses here.

Of course, this smoothie has other health boosting ingredients too–from the pumpkin to the almond milk, apple cider vinegar, cinnamon and chia seeds. There’s just so much goodness in this smoothie! But enough about the nutritional benefits, the fact of the matter is that it’s absolutely delicious. If you like ginger and pumpkin, it’s a must-make this winter. Trust me on this one.

Two glasses of pumpkin gingerbread smoothies topped with whipped cream and a sprinkle of cinnamon.

More Pumpkin Recipes

If you make this pumpkin gingerbread smoothie, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Two pumpkin gingerbread smoothies on a wood board topped with whipped cream.

Pumpkin Gingerbread Smoothie

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie
  • Diet: Vegan


This pumpkin gingerbread smoothie tastes like your favorite holiday dessert, but is loaded with health-boosting ingredients like fresh ginger, blackstrap molasses, and chia seeds. Vegan and gluten-free.


  • 1/2 frozen banana
  • 1/2 cup pumpkin puree
  • 11/4 cup Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon blackstrap molasses
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chia seeds
  • 1 teaspoon fresh ginger (ground ginger will work too)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • pinch of nutmeg
  • pinch of ground cloves
  • 34 cubes of ice
  • roasted and unsalted pecans pieces, for topping (optional)


  1. Place all ingredients in a high-powered blender, blend until smooth. Pour into a glass, sprinkle with pecan pieces and enjoy.
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American


  • Serving Size: 1 smoothie
  • Calories: 270
  • Sugar: 12g
  • Sodium: 249mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: pumpkin gingerbread smoothie

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Recipe rating

    1. Lorna
      January 13, 2021 AT 10:34 am

      Wow, a smoothie with kick! Perfect gingerbread flavour to get you going on a winter morning. love the molasses flavour and was lovely and thick. Great way to use the leftover pumpkin from muffins, too!

      1. Brittany Mullins
        January 13, 2021 AT 2:26 pm

        So glad you loved this smoothie, Lorna. Thanks for making it and for coming back to leave a review. I so appreciate it!

    2. Liz Perreault
      December 23, 2020 AT 10:34 am

      It’s a great alternative to the green smoothies I usually make. Its spice and creaminess works well these cold winter months. I didn’t have almond milk and use whole milk instead. Such a wonderful breakfast!

      1. Brittany Mullins
        December 23, 2020 AT 3:43 pm

        So glad you loved this smoothie, Liz!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    3. Melissa
      December 4, 2020 AT 11:37 am

      Made this for my lunch today – so good! Definitely excited to start exploring more of your recipes:)

      1. Brittany Mullins
        December 4, 2020 AT 6:25 pm

        So glad you enjoyed this smoothie, Melissa! 🙂

    4. Reba
      November 15, 2020 AT 9:39 pm

      What can I use instead of bananas? Thanks

      1. Brittany Mullins
        November 16, 2020 AT 3:55 pm

        You could try using frozen cauliflower instead, but it won’t be as sweet since the bananas add a touch of sweetness.

    5. Bo
      November 8, 2020 AT 3:05 am

      Made it this morning, and it was so delicious! Added some persimmon because I wanted to make two smoothies out of it and it turned out just like a gingerbread dessert 😊 thanks so much!

      1. Brittany Mullins
        November 9, 2020 AT 12:07 am

        Woo!! So glad you enjoyed this smoothie, Bo! 🙂

    6. beth
      October 28, 2020 AT 4:03 pm

      delicious! didn’t add pecans as i didn’t have them on hand, but still had some great flavors.

    7. Jen
      October 26, 2020 AT 10:53 am

      I just made this recipe using fresh ginger which adds a nice kick! I didn’t have any chia seeds on hand, so it was a little thinner than it would have been with those added. The flavor is very reminiscient of gingerbread.

      1. Brittany Mullins
        October 26, 2020 AT 9:10 pm

        I’m glad you enjoyed this smoothie, Jen! Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. 🙂

    8. Susan
      October 18, 2020 AT 2:26 pm

      Very generous for 1 serving, but I can’t wait for the leftovers! YUM!

    9. Sophie
      October 14, 2020 AT 6:25 pm

      Tasty afternoon snack to use up some leftover pumpkin I had the fridge! I didn’t have the molasses so used some pomegranate molasses instead. Also added some protein powered and greens (so the color wasn’t as pretty as yours haha). Thanks for this recipe!

      1. Brittany Mullins
        October 16, 2020 AT 2:34 am

        Ohhh pomegranate molasses?! Sounds yummy! I’m glad you enjoyed this smoothie, Sophie. Thanks for making it. 🙂

    10. Melinda S.
      October 14, 2020 AT 12:56 pm

      Brittany, This is the first smoothie recipe of yours I’ve tried and it’s a winner. I think I’m hooked! Will definitely try more. So Delicious! Also, love your Egg Roll in a Bowl recipe. Thanks!

      1. Brittany Mullins
        October 14, 2020 AT 4:19 pm

        Ahh yay!! That makes me so happy to hear, Melinda. I’m so glad you enjoyed this smoothie. 🙂 Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it!

    11. Hillary A
      September 23, 2020 AT 2:35 pm

      Dude. Just try it. It’s crazy delicious!!! I’ve been adding my protein powder to this shake too. Thank you so much for all these incredible recipes!!!

      1. Brittany Mullins
        September 23, 2020 AT 2:43 pm

        Ahh that makes me so happy to hear!! I’m pumped you loved this smoothie, Hillary.

    12. Anna Conrad
      December 25, 2019 AT 4:57 pm

      Thanks! This recipe was exactly what I was looking for. I googled pumpkin smoothies, and after going through several other recipes, I think yours was the all over best. I didn’t have molasses so I substituted dates.

      1. Brittany Mullins
        December 26, 2019 AT 9:16 pm

        Yay! I’m so glad you found my recipe and enjoyed it, Anna! I’m sure it was delicious with the added dates instead of the molasses. Thank you for coming back to leave a comment and star rating. It means the world to me. <3

    13. LoriAnne in Oregon
      November 17, 2014 AT 8:15 pm

      Looks delish and I love all those flavors! But I really want to know where you got that fancy straw!!!

    14. Penny
      April 27, 2014 AT 10:49 pm

      There I go again, this looks and sounds yummy and I am going to try it. I’m wondering what the nutritional values are like fats, carbs, proteins, etc.

    15. sarah
      December 11, 2013 AT 2:33 pm

      How much almond milk?

      1. Eating Bird Food
        December 11, 2013 AT 3:33 pm

        1 1/4 cups of unsweetened vanilla almond milk.

    16. Renee
      November 28, 2013 AT 8:55 pm

      This sounds fabulous and I can’t wait to make it for my family! Thank you for sharing it! I noticed there was an ingredient missing in the list above:

      •1 Tablespoon blackstrap molasses
      •1 teaspoon
      •1 teaspoon chia seeds

      Is the “1 teaspoon” supposed to be the Bragg’s Apple Cider Vinegar, by chance?

    17. Kiersten @ Oh My Veggies
      November 26, 2013 AT 8:02 pm

      Ooh, I could have this for breakfast every morning this fall! I love pumpkin and I loooove gingerbread!

    18. Lauren @ The Bikini Experiment
      November 26, 2013 AT 1:46 pm

      I really need to use more ginger – there’s so many health benefits! This smoothie would be a good start.

    19. Purabi Naha | Cosmopolitan Currymania
      November 26, 2013 AT 1:29 pm

      At first I thought that this is just another pumpkin recipe, but I was so wrong! SERIOUSLY…you did it!!! All my favorite things into one dish!!! These photos looked so good I wanted to lick the computer screen!!

    20. Brandy
      November 26, 2013 AT 10:18 am

      Can’t wait to try this when I’m off the candida cleanse! This smoothie looks so decadent. I love that in a smoothie this time of year 🙂

    21. Melissa
      November 26, 2013 AT 8:54 am

      Yum, this smoothie looks so good, I pinned it right away!

    22. mary @ minutes per mile
      November 26, 2013 AT 8:12 am

      this looks amazing! i’ve been on a smoothie kick and have some leftover pumpkin, so i think it’s going on this week’s menu 🙂

    23. Dearna @tohercore
      November 25, 2013 AT 6:39 pm

      This looks so good – and I happen to have all the ingredients all ready… One question – do you make your pumpkin puree or is it canned? There is no such thing as canned pumpkin puree here in Australia, so just wondering 🙂 I have some leftover roast pumpkin from dinner last night though thats just waiting to me made into this smoothie 🙂

      1. Eating Bird Food
        November 25, 2013 AT 9:57 pm

        You can totally use freshly roasted pumpkin instead of canned pumpkin for the recipe. Either will work great. 🙂

    24. Hannah @ CleanEatingVeggieGirl
      November 25, 2013 AT 3:09 pm

      This sounds faaaantastic! I’ll definitely be trying this out. The pumpkin/gingerbread combo is absolutely delicious.

    25. Sara @ LovingOnTheRun
      November 25, 2013 AT 2:58 pm

      YUM! I just attempted a smoothie after the gym and I wasn’t too impressed- wish I had seen this before hand!

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