Make a healthier vegan version of Starbucks pumpkin cream cold brew at home with this simple recipe! It combines cold brew coffee with a delicious pumpkin spice foam that’s made with oat milk and pumpkin puree.
You are in for a treat with this Starbucks copycat pumpkin cream cold brew recipe! It’s the perfect recipe for those crisp mornings that turn into warm days. Plus, my version is way healthier than the mega coffee shop’s version. This recipe is only 100 calories and has 13 grams of sugar while the Starbucks version is 250 calories and has 31 grams of sugar. No thank you!
This recipe is for a cold coffee drink but if you’re craving something warmer, I recommend trying my pumpkin spice latte! You can’t go wrong with either… I can see myself alternating between these two recipes all fall long. Ha!
What is Pumpkin Cream? (Starbucks Copycat)
The king of coffee drinks, Starbucks has created a pumpkin cream cold brew. But what the heck is pumpkin cream? It’s a combination of milk, pumpkin and fall flavors. The pumpkin spice foam is poured over cold brew coffee but honestly I want to enjoy this over so many different recipes! It would be delicious mixed in with my pumpkin oatmeal, pumpkin overnight oats or even just as a little treat on its own.
Here’s What You Need
non-dairy milk – I used oat milk because it’s super creamy and froths up really well but any dairy-free milk works!
pumpkin puree – use canned or homemade pumpkin puree. If you are using canned, just make sure it’s not pumpkin pie filling because that’s loaded with added sugars.
maple syrup – I like using maple syrup as a natural sweetener but any liquid sweetener works in this recipe.
pumpkin pie spice – make your own pumpkin pie spice or use a store-bought blend.
vanilla extract – optional but adds a delicious flavor base to the drink.
I’ve shared how to make cold brew coffee before, but here are the cliff notes for a method that doesn’t require any fancy equipment:
Pour 1 cup of coarse ground coffee beans to a large container. Add 1 1/2 cups of cold water. Stir to make sure all grounds are wet and then add another 1 1/2 cups of water.
Cover the container and allow the coffee to steep for 12-24 hours. The longer you let it steep, the stronger it will be.
Use a coffee filter, mesh cloth or thin dish towel to strain the grounds from the liquid. This is your cold brew concentrate!
No time to make cold brew? Feel free to use chilled coffee.
How to Make Pumpkin Cream
There are two ways to make the pumpkin cream: in a blender or with a frother. If you’re using a blender, add the milk, pumpkin, maple syrup, vanilla and pumpkin pie spice to your blender and blend until the mixture is frothy. If you’re using a handheld frother, add those ingredients to a large glass and mix until light and frothy.
Can I Make a Hot Pumpkin Cream Coffee?
Absolutely! I know as the weather starts to turn, I start craving warmer drinks. If you would like to enjoy this warm, I recommend making the pumpkin cream as directed and then make traditional, hot coffee. Pour the pumpkin cream over your warm coffee and enjoy!
Can I Make Pumpkin Cream in Bulk?
Yes! You can absolutely double or triple the pumpkin cream recipe so you have it in bulk. Store in an airtight container in the refrigerator for 3-5 days. The mixture will settle during storage so you’ll have to re-blend or froth it if you want it to be that texture but you can also just give it a shake and pour it in.
Make a healthier vegan version of Starbucks pumpkin cream cold brew at home with this simple recipe! It combines cold brew coffee with a delicious pumpkin spice foam that's made with oat milk and pumpkin puree.
Add milk, pumpkin, maple syrup, vanilla and pumpkin pie spice to your blender and blend until frothy. Another option is combine all ingredients and use a handheld frother to foam.
Place cold brew and ice in a cup. Pour foamy pumpkin mixture over the cold brew, sprinkle a dash of pumpkin pie spice on top and enjoy!
This drink was delicious! I used unsweetened vanilla oat milk so didn’t add the vanilla, and added a bit more pumpkin spice and it was so yummy. Having the real pumpkin in it makes such a difference and also makes you feel much better about what you’re drinking!
I just made this and used 1 TBSP of pumpkin butter (your recipe) and it turned out delicious. I used cashew milk. I figured the pumpkin butter already had the all ingredient, plus I didn’t have to open up a can of pumpkin. Thank you for another great fall recipe
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Does the 13 grams of sugar come from the maple syrup and oat milk?
Yup!
Absolutely delicious, thank you! The pumpkin taste is spot on.
Ah yay! So happy to hear this cold brew was a hit, Katie. Thanks for the review!
This drink was delicious! I used unsweetened vanilla oat milk so didn’t add the vanilla, and added a bit more pumpkin spice and it was so yummy. Having the real pumpkin in it makes such a difference and also makes you feel much better about what you’re drinking!
Yay!! So pumped to hear this pumpkin cold brew was a success, Holly! Thanks for the review. I really appreciate it!
Can’t wait to try this!
Question: does the recipe call for 1 cup of cold brew concentrate? Or 1 cup of prepared cold brew?
I usually just use my cold brew concentrate, but either works!
I just made this and used 1 TBSP of pumpkin butter (your recipe) and it turned out delicious. I used cashew milk. I figured the pumpkin butter already had the all ingredient, plus I didn’t have to open up a can of pumpkin. Thank you for another great fall recipe
Yay!! Happy to hear this cold brew was a success, Darlene. Thanks so much for the review + star rating. I really appreciate it!