This homemade pumpkin cream cold brew is the perfect fall drink, rivaling the Starbucks version. It's creamy and smooth and only takes 5 minutes to make at home!
If you love this Starbucks copycat recipe, check out my homemade iced pumpkin spice latte next!
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This Pumpkin Cream Cold Brew is my latest autumn obsession. It has a velvety smooth texture, tastes like a slice of pumpkin pie in a glass, and is incredibly easy to make.
I don't know about you, but I always found store-bought pumpkin drinks too sweet or artificial tasting. With this homemade version, you get all the pumpkin flavor AND the ability to control the sweetness. It's perfect for those crisp fall mornings when you want something special but don't want to leave the house.
If you like this recipe, try my chocolate cream cold brew and vanilla sweet cream cold brew next!
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Ingredients You'll Need
- Cold Brew. Use homemade cold brew or store-bought; I recommend Starbucks Cold Brew Coffee.
- Vanilla simple syrup. You can make it yourself using three ingredients (water, sugar, and vanilla extract) or buy store-bought.
- Heavy cream. This is the base for the pumpkin cream. You could also use half-and-half, but the foam may not be as thick.
- Milk. Any milk will work; it just makes the pumpkin cream less rich. I used 1% milk, but you can also use whole, skim, or non-dairy milk like oat or almond milk.
- Pumpkin puree. Use real pumpkin puree, not pumpkin pie filling.
- Maple syrup. You could also use honey.
- Spices. I used ground cinnamon and nutmeg. You could also use pumpkin pie spice instead.
How To Make Starbucks Pumpkin Cream Cold Brew
This recipe makes one Grande size Pumpkin Cream Cold Brew (473 mL or 16 oz).
Homemade Cold Brew:
- Combine coarse ground coffee with cold water in a large mason jar, pitcher, or French press.
- Stir well and let it steep in the fridge for 12-24 hours.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth.
- Store the cold brew concentrate in the fridge for up to 2 weeks.
Vanilla Simple Syrup
To make vanilla simple syrup, combine 1 cup sugar and 1 cup water in a saucepan. Heat over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in 1 teaspoon of vanilla extract. Cool completely and store in the fridge for up to 2 weeks.
Pumpkin Cream Cold Foam
- Combine heavy cream, milk, pumpkin puree, maple syrup, cinnamon, and nutmeg in a large jar with a whisk.
- Cover and refrigerate until ready to use. This makes enough for 2 servings. It can be stored for up to four days.
- When ready to use, transfer ½ cup of pumpkin cream to a jar or small pitcher. Use a milk frother at high speed until the cream has doubled in size.
Assemble Pumpkin Cream Cold Brew
- Fill a tall glass with ice. Add 1 cup of cold brew concentrate and 1 cup of water. Add two teaspoons of vanilla syrup and stir.
- Remove the pumpkin cream mixture from the fridge and froth ½ cup per serving using a handheld milk frother or French press, or give it a good shake in the mason jar.
- Gently pour the pumpkin cold foam over the cold brew.
- For garnish, sprinkle with a pinch of pumpkin pie spice, cinnamon, or nutmeg.
Tips and Tricks
- For a stronger coffee flavor, adjust the ratio of cold brew concentrate to water.
- Use store-bought cold brew coffee instead of making your own for a quick version.
- Make a big batch of pumpkin cream and store it in the fridge for up to 4 days.
Substitutions and Variations
- Add a tiny pinch of ground ginger to the pumpkin cream mixture for a bit of spice.
- If you prefer a sweeter drink, increase the amount of vanilla simple syrup or maple syrup, or try brown sugar.
Recipe FAQs
Definitely, prepare a larger batch and store it in an airtight container in the fridge for up to two weeks.
This is a Starbucks copycat recipe designed to bring you the same flavor at a fraction of the cost. I think it tastes even better than the original!
You can easily substitute the heavy whipping cream with a non-dairy milk like coconut cream, and use oat milk, almond milk, or coconut milk instead of regular milk.
A whisk or shaking it in a mason jar will also work. You can also blend it in a blender for 15 seconds.
Starbucks pumpkin cold foam is made of cream, milk, pumpkin spice sauce, and vanilla syrup.
More Coffee Recipes You May Like
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- Jeri
Pumpkin Cream Cold Brew
Ingredients
For the Cold Brew
- 1 cup cold brew concentrate
- 1 cup cold water
- 2 teaspoons vanilla simple syrup store-bought or homemade - see Note below
For the Pumpkin Cream:
- ⅔ cup heavy cream
- ⅓ cup milk
- 3 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Homemade Cold Brew: Combine 1 cup coarse ground coffee with 4 cups cold water in a large pitcher, jar, or French press. Stir, cover, and refrigerate for 12-24 hours. Strain through a fine-mesh sieve lined with cheesecloth. Store concentrate in the fridge for up to 2 weeks.
- Pumpkin Cream Cold Foam: Whisk together heavy cream, milk, pumpkin puree, maple syrup, cinnamon, and nutmeg in a pint jar. This makes enough pumpkin cream for two servings. Refrigerate until ready to use (up to 4 days). To serve, froth ½ cup of the mixture until doubled in volume.
- Assemble: Fill a glass with ice. Add 1 cup cold brew concentrate, 1 cup cold water, and two teaspoons of vanilla simple syrup. Stir. Top with ½ cup frothed pumpkin cream. Garnish with a sprinkle of pumpkin pie spice, cinnamon, or nutmeg.
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Notes
- Dairy-Free: Substitute heavy cream and milk with full-fat coconut milk or a mixture of coconut cream and almond milk for a dairy-free version.
- Sweetness Level: Adjust the amount of maple syrup or vanilla syrup to control sweetness. You can also use sweeteners like honey or stevia.
- Quick Version: Use store-bought cold brew coffee if you're short on time.
- Frothing Alternatives: If you don't have a milk frother, use a blender or immersion blender or vigorously shake the cream mixture in a sealed jar.
- Make Ahead: Prepare a larger batch of pumpkin cream and store it in the fridge for up to 4 days, re-froth before each use.
- Ice Cubes: For a more intense flavor, make coffee ice cubes using cold brew.
- Pumpkin Puree Tip: Be sure to use 100% pumpkin puree, not pumpkin pie filling.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
*** This post was originally published in November 2023. I recently updated it with more information, helpful tips, and better photos.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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