Why You’ll Love this Pumpkin Cream Cold Brew
Craving that first sip of fall without the drive-thru? This homemade version gives you everything you love—smooth cold brew, pumpkin spice flavor, and a fluffy layer of pumpkin cream. Here’s why this recipe is a seasonal must:
- Made with real pumpkin puree (not just flavoring!)
- Fluffy, creamy cold foam without fancy equipment
- Can be made dairy-free with coconut milk
- Cheaper and healthier than store-bought versions
- Comes together in 5 minutes or less
Want another copycat Starbucks recipe? Try this iced pumpkin spice latte, homemade pink drink, dragon drink, or learn how to make vanilla sweet cream cold foam.
Table of Contents
- Why You’ll Love this Pumpkin Cream Cold Brew
- What is in the Pumpkin Cream Cold Brew?
- Ingredients You’ll Need
- How to Make Pumpkin Cream Cold Brew
- DIY Cold Brew
- Tips and Variations
- Pumpkin Cream Cold Brew (Starbucks Copycat Recipe)
- Frequently Asked Questions
- Tools for this Recipe
- Storage Instructions
- More Coffee Drinks
What is in the Pumpkin Cream Cold Brew?
The Starbucks pumpkin cream cold brew is an cold Starbucks drink made with cold brew coffee that’s sweetened with vanilla syrup, then topped with pumpkin cream.
The top is thick and creamy and reminds of this whipped iced coffee!
Looking for another fall drink? Try this dairy free eggnog, iced caramel latte or a pumpkin spice white russian next.
Ingredients You’ll Need
For the Pumpkin Cream
- Heavy cream: you can use a full fat can of coconut milk for a dairy-free option.
- Real pumpkin puree: not pumpkin pie filling, just 100% pumpkin.
- Sweetener: I used powdered Truvia sugar, but maple syrup would be great too.
- Pumpkin pie spice: Adjust more or less based on your taste.
- Vanilla extract: quality pure vanilla extract is best.
- Milk: thins it out if needed.
For the Cold Brew
- Cold brew: store bought or homemade cold brew.
- Optional coffee flavor: a splash of sweetener or vanilla simple syrup.You could even use the pumpkin spice syrup from this iced pumpkin spice latte.
How to Make Pumpkin Cream Cold Brew
- Prepare the cold brew: make homemade cold brew or buy store bought. Add a sugar free vanilla syrup, regular vanilla syrup or maple syrup to sweeten it as needed.
- Whisk the pumpkin cream: Whisk the pumpkin cream ingredients until thick, smooth, and frothy, or use a handheld frother.
- Top with pumpkin cream: pour the pumpkin cream over the cold brew. Top with a dusting of extra pumpkin pie spice.
DIY Cold Brew
- Grind coffee beans on the most coarse setting. Combine in a large jar (like a mason jar) with water.
- Cover and let the coffee steep for about 18 hours at room temp or in the fridge.
- Strain through a cheesecloth or fine mesh strainer into a clean jar.
Short on time? brew a very strong pot of hot coffee and let it cool slightly, then add ice cubes.
Tips and Variations
- Want it sweeter? Add maple syrup or vanilla syrup to your cold brew.
- Use coconut cream for a dairy-free version that still froths well.
- Adjust thickness of the cream with more milk if needed.
- Chill your glass or cold brew for the best iced texture.
Pumpkin Cream Cold Brew (Starbucks Copycat Recipe)
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Ingredients
Pumpkin Cream (2 Servings)
- 1/2 cup heavy cream or chilled full fat coconut milk
- 1 Tablespoon pumpkin puree
- 1 Tablespoon powdered sugar or maple syrup
- 1/2 teaspoon pumpkin pie spice plus more for dusting
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk
Cold Brew
- 8-10 ounces cold brew coffee homemade or store bought
- Optional: vanilla extract and sweetener for cold brew
Instructions
- Make the pumpkin cream (2 min): Add the cream, pumpkin pure, sweetener, pumpkin pie spice, vanilla and almond milk to a large glass. Use a milk frother or whisk to blend for 1-2 minutes, until it's light and fluffy. Taste the mixture and add more sweetener as needed. It will take slightly longer if doing it by hand.1/2 cup heavy cream, 1 Tablespoon pumpkin puree, 1 Tablespoon powdered sugar, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, 2 teaspoons milk
- Prep cold brew (1 min): Pour the cold brew over a cup of ice. Add any additional sweetener you want to the coffee like vanilla syrup, maple syrup or a simple syrup.8-10 ounces cold brew coffee
- Top and enjoy (1 min): Top the iced coffee with the prepared pumpkin cream and dust extra pumpkin pie spice on top. Store any remaining pumpkin cream in the fridge for up to 3 days.
Notes
- Sugar free or regular vanilla syrup
- Liquid stevia
- Pure maple syrup
- Simple syrup: dissolve granulated sugar in boiling water on the stove.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Compared to several of their other seasonal coffees, the cold brew isn’t as sweet. The coffee is sweetened, and so it the cream, but it’s not as overall sweet, in my opinion. To make it less sweet, ask for sugar free vanilla syrup in the cold brew or ask to omit it all together.
Mixing the pumpkin cream cold brew after you make it is a personal preference! I love how the pumpkin cream sits on top, which makes it the first sip I take. It will melt slightly and start to mix together while you drink it. However, you can mix it right away and enjoy it that way.
There are 250 calories and 31g of sugar in the 16oz Starbucks version.
Yes! You can prep the pumpkin cream and keep it in the fridge for up to 2 days. Froth again before using.
Use canned coconut milk and plant-based milk to make it fully plant-based.
Tools for this Recipe
- This coffee grinder is great to get course ground coffee.
- Handheld milk frother, immersion blender or high speed blender to whip up the pumpkin cream.
- Cheesecloth and mason jar for making the cold brew.
Storage Instructions
Blended pumpkin cream will last in a sealed container in the fridge for up to 3 days. Froth gently before serving.
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I love the taste of coconut but it never blended well. There were small pieces of the coconut cream that felt like lard when sipping. So i tried again with the silk heavy cream and it was delicious! Finally found a way to have my starbucks pumpkin at home! Thank you!
I used coconut cream and it split- any advice for how to keep this from happening?
Hey! Do you mean pumpkin puree?
Sure do!! 🙂
How much heavy cream do you sub for the coconut? Since we’re only using the separated part of the 14oz can (and I really hate the taste of coconut) I wanted to try the other option. Thanks!
Hey Amy! It’s about 1/2 cup!