Celebrate pumpkin spice season with the best Pumpkin Cream Cold Foam Cold Brew recipe! It's a Starbucks Copycat that's the perfect fall drink - and only takes 5 minutes to make! It is smooth, velvety, and topped with perfectly spiced pumpkin cream cold foam.
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Love Starbucks' Pumpkin Cream Cold Brew? Then you have to try this homemade version - my new favorite fall drink! Loaded with rich pumpkin flavor from homemade pumpkin cream, it will take your cold brew to the next level!
For more delicious cold brew recipes, check out Starbucks Copycat Chocolate Cream Cold Brew and Vanilla Sweet Cream Cold Brew (Starbucks Copycat).
Why You'll Love This Pumpkin Cream Cold Brew Recipe
- Save Money. Forget about daily coffee runs; this recipe will save you money.
- Simple Ingredients. Everything can be found at your local grocery store.
- Less Sugar. This homemade version contains 18 grams of sugar, while the Starbucks version contains 31 grams.
- Easy Recipe. This Starbucks Copycat recipe only takes 5 minutes to make!
- Customizable. Make it just the way you like it, right in the comfort of your own home.
- Delicious. Delicious cold brew coffee combined with sweet pumpkin cream and topped with pumpkin foam. After your first sip, you will be hooked.
What is pumpkin cream cold brew?
Copycat Starbucks Pumpkin Cream Cold Brew is a fall-inspired drink that pairs cold brew coffee with a pumpkin-infused cream foam topping. It's a refreshing cold brew with the cozy flavors of pumpkin and spice.
Ingredient Notes
- Cold brew coffee. This is the foundation. Use your own cold brew concentrate or your favorite cold brew coffee. Read How To Make Cold Brew Coffee At Home for all the tips and tricks. If using store-bought, I recommend Starbucks Cold Brew Coffee - Signature Black.
- Heavy whipping cream. This is the base for making your own pumpkin cream cold foam. You could also use half-and-half.
- Milk. Any type of milk will work; it just makes the pumpkin cream a little thinner, which I prefer. I used 1% milk, but you can also use whole milk, skim milk, or non-dairy milk.
- Pumpkin puree. Use real pumpkin puree, not pumpkin pie filling.
- Maple syrup. Pure maple syrup is a natural sweetener that pairs well with pumpkin. You could also use simple syrup or vanilla simple syrup.
- Pumpkin spice. For that fall flavor we all love.
See the printable recipe card below for quantities and a full list of ingredients.
Cold brew coffee
Homemade cold brew is smooth and one of my favorite ingredients for iced coffee. It is easy to make at home using a mason jar, pitcher, or French press. However, it will need to steep for at least 12 hours before use. If you don't want to wait that long, here are some different ways:
- Hot Coffee, Cooled Down. Brew a strong cup of hot coffee and let it cool down. Once it reaches room temperature, transfer to the fridge or freezer for a quick chill.
- Instant Coffee Hack. Mix a spoonful of instant coffee with cold water. You may be surprised how close to cold brew it is.
- French Press Quick Method. Use your French Press to make a strong hot coffee. Use more coffee grounds than usual. This mimics the concentrated flavor of a cold brew.
- AeroPress for Iced Coffee. Use an AeroPress for a concentrated coffee shot. Press it directly over a cup full of ice.
- The Flash Chill. Brew double-strength hot coffee and pour it over a cup filled to the brim with ice.
How to make pumpkin sweet cream
Overview
- Blend ingredients for pumpkin sweet cream and pumpkin cold foam.
- Pour cold brew and water into a glass.
- Spoon or pour pumpkin sweet cream cold foam on top.
- Optional: A dash of pumpkin spice
Step by Step Instructions
This recipe will make two Grande Pumpkin Cream Cold Brew coffees (473 mL).
Step 1: Blend heavy cream, milk, pumpkin puree, vanilla extract, and pumpkin spice in a blender for 15 seconds. Do not blend longer than 15 seconds - the cream will go lumpy!
Tip: If you don't have a blender, use a handheld milk frother or electric hand mixer or shake it up in a mason jar.
Mixing the pumpkin cold brew
To assemble the pumpkin cold brew, add cold brew and water to a glass. Spoon or pour the pumpkin cream cold foam over the cold brew. Top with an extra sprinkle of pumpkin pie spice if you like.
Expert Tips
- Adjust the maple syrup depending on how sweet you like your drink.
- For best results, do not blend the cream for longer than 15 seconds.
- The cold brew and pumpkin sweet cream can both be made ahead of time.
- Store any leftover pumpkin cream in an airtight container in the fridge for up to 3 days. Shake it well before using.
Recipe FAQs
Definitely, prepare a larger batch and store it in an airtight container in the fridge. It should last 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 get the job done. The key is to achieve large bubbles for that frothy texture.
More iced coffee to try
Recipe
Pumpkin Cream Cold Foam Cold Brew Recipe
Equipment
- Blender, hand mixer, whisk, or mason jar
Ingredients
- 1 cup cold brew coffee concentrate
- ¼ cup water
For the Pumpkin Cream:
- ½ cup heavy cream
- ¼ cup milk
- 2 tablespoons canned pumpkin puree
- 2 tablespoon maple syrup
- 1 teaspoon pumpkin spice blend
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pumpkin Cream: In a blender, add heavy cream, pumpkin puree, maple syrup, pumpkin spice, and vanilla extract. Blend until smooth and frothy, about 15 seconds.
- Assemble: Add ½ cup of cold brew concentrate to each glass and ⅛ cup of water to each glass. Stir to combine. Spoon the pumpkin cream cold foam over the cold brew in each glass. Garnish with a sprinkle of extra pumpkin spice if desired.
Recipe Notes:
- Adjust the maple syrup depending on how sweet you like your drink.
- For best results, do not blend the cream for longer than 15 seconds.
- The cold brew and pumpkin sweet cream can both be made ahead of time.
- Store any leftover pumpkin cream in an airtight container in the fridge for up to 3 days. Shake it well before using.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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