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Make a 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!
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.
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:
No time to make cold brew? Feel free to use chilled coffee.
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.
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!
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.
Be sure to check out the full collection of pumpkin recipes and drink recipes here on EBF.
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Delicious and creamy! Made my morning coffee feel fancy and like a treat. Do your future self a favorite and double this recipe. It is worth it! I had just enough leftover pumpkin from making Brittany’s flourless pumpkin muffins & oatmeal pumpkin cookies to double this recipe. Some may say I lean in to pumpkin season a little aggressively, haha!
Oh yay!! This makes me so happy to hear. So pumped this pumpkin cream cold brew was a hit, Gwyn. Thanks for the review!!
Just made this and it’s so good. Best recipe I’ve found. Thank you!
Yay! So glad you enjoyed it, Vicki. Thanks for the review!
Yum, yum, yum. I’m addicted to cold foam and gives me an excuse to use my Nespresso foamer that sits in the cabinet. I find using an oat creamer like nutpods gives me a better foam. I upped the pumpkin spice because I like spice. Thanks for recipe! I’ve already experimented with a chocolate cold foam using this basic formula.
Woo!! So happy to hear you loved this pumpkin cream cold brew recipe, Shelley! I bet the chocolate one is delicious as well. Thanks so much for the review. I really appreciate it!
I tweaked this a bit to sneak in some protein and veggies. I added frozen riced cauliflower (I add this to almost all my smoothies, you can’t taste it, I swear!) and a scoop of plant-based vanilla protein powder. Then I blended it up into a delicious Pumped-Up Pumpkin Cold Brew Frappuccino. Yum, and thanks for the inspiration!
One of the easier recipes I’ve seen for pumpkin cream, and really yummy! Love the idea of using the extra cream in my oats!
So pumped you loved this recipe, Lindsay!! Thanks for making it and for the review. I so appreciate it. 🙂