Pumpkin Cream Cold Brew

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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!

A mason jar with cold brew coffee and pumpkin cream being poured in. The cream is mixing in with the cold brew.

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!

An overhead shot of a mason jar filled with pumpkin cream cold brew, sprinkled with pumpkin pie spice on top.

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.

Ingredients measured out to make pumpkin cream cold brew: ice, maple syrup, pumpkin, vanilla, cold brew, pumpkin pie spice and non-dairy milk.

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.
  • cold brew – make your own cold brew at home or use a store-bought coffee.
A jar of pumpkin cream cold brew with a second jar out of focus in the background.

How to Make Cold Brew

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:

  1. 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.
  2. Cover the container and allow the coffee to steep for 12-24 hours. The longer you let it steep, the stronger it will be.
  3. 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.

Side by side photos. The first is cold brew being poured over ice in a Mason jar. The second is someone pouring pumpkin cream into the cold brew.

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!

A hand is using a gold metal straw to mix pumpkin cream into cold brew in a mason jar. A full mason jar with pumpkin cream cold brew is in the background.

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.

More Coffee Recipes to Try

Pumpkin Cream Cold Brew

4 from 48 votes
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.
A jar of pumpkin cream cold brew with a second jar out of focus in the background.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients

  • cup non-dairy milk, I used oat milk
  • 1 Tablespoon canned pumpkin or homemade pumpkin puree
  • 2 teaspoons maple syrup, or other liquid sweetener
  • teaspoon pumpkin pie spice, plus more for sprinkling on top
  • ½ teaspoon vanilla extract, optional
  • 1 cup cold brew
  • Ice, for serving

Instructions
 

  • 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!
    Pumpkin cream is being poured into cold brew and ice in a mason jar, creating a swirling affect as it pours in. A full mason jar with pumpkin cream cold brew is in the background

Equipment

Nutrition

Serving: 1 Calories: 100kcal Carbohydrates: 20g Protein: 2g Fat: 1g Sodium: 91mg Potassium: 501mg Fiber: 2g Sugar: 13g
Course: Beverage
Cuisine: American
Keyword: pumpkin cream cold brew

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    26 comments
    1. Gwyn
      October 14, 2021 AT 8:43 am

      5 stars
      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!

      1. Brittany Mullins
        October 14, 2021 AT 11:53 am

        Oh yay!! This makes me so happy to hear. So pumped this pumpkin cream cold brew was a hit, Gwyn. Thanks for the review!!

    2. Vicki
      October 13, 2021 AT 1:26 pm

      5 stars
      Just made this and it’s so good. Best recipe I’ve found. Thank you!

      1. Brittany Mullins
        October 14, 2021 AT 12:13 pm

        Yay! So glad you enjoyed it, Vicki. Thanks for the review!

    3. Shelley
      October 4, 2021 AT 7:53 am

      5 stars
      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.

      1. Brittany Mullins
        October 4, 2021 AT 11:58 am

        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!

    4. Kimberly
      September 27, 2021 AT 12:56 pm

      5 stars
      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!

    5. Lindsay
      September 24, 2021 AT 12:37 pm

      5 stars
      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!

      1. Brittany Mullins
        September 24, 2021 AT 2:43 pm

        So pumped you loved this recipe, Lindsay!! Thanks for making it and for the review. I so appreciate it. 🙂

Parchment paper lined with protein balls.

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