Pumpkin Cream Cold Brew
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Make your own pumpkin cream cold brew at home with this easy recipe. It’s smooth, creamy and topped with a light pumpkin spice foam made from oat milk and real pumpkin purée.
There’s something about pumpkin season that makes every coffee taste better. This pumpkin cream cold brew has the perfect balance of smooth cold brew and creamy pumpkin foam, just like the Starbucks version but made right at home.
If you’re craving more pumpkin coffee recipes, try my protein-packed iced pumpkin spice latte or cozy up with a classic pumpkin spice latte.
Table of Contents
Why I Love This Recipe
Once you start making this pumpkin cream cold brew at home, you’ll never feel the need to wait in line for one again. The pumpkin foam comes out thick and creamy with just the right amount of spice, and it slowly melts into the cold brew so every sip tastes better than the last.
- Made with real pumpkin – no artificial syrups or mystery ingredients.
- Tastes just like the coffee shop version but lighter and made with simple ingredients.
- Budget-friendly – skip the $6 coffee and make it anytime at home.
- Easy to customize – adjust sweetness, strength or milk type to make it your own.
- Perfect fall drink – creamy pumpkin spice flavor that still feels cool and refreshing.
“Been making this all month! So easy and delicious – the perfect (healthier!) way to enjoy my fall coffee. Could not recommend more!”
Here’s What You Need
- non-dairy milk – I like using oat milk because it’s creamy and froths beautifully, which makes the foam light and smooth. Any dairy-free milk works but oat gives the best texture.
- 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 prefer pure maple syrup for its flavor and how easily it blends, but honey or another liquid sweetener also works.
- pumpkin pie spice – make your own pumpkin pie spice or use a store-bought blend. It’s what gives that cozy fall flavor in every sip.
- vanilla extract – optional but adds depth and a hint of sweetness to the foam.
- cold brew – use your favorite store-bought or make your own cold brew at home. I like using a smooth, medium roast for the best balance with the pumpkin cream.
How to Make Pumpkin Cream Cold Brew
Making this Starbucks copycat pumpkin cream cold brew at home couldn’t be easier. You only need a few simple ingredients and about five minutes to whip up the dreamiest pumpkin foam. It’s such a fun way to bring those cozy coffee shop vibes right into your kitchen.
Step 1: Combine oat milk, pumpkin purée, maple syrup, vanilla and pumpkin pie spice in a blender and blend until light and frothy. You can also mix everything in a cup and use a handheld frother if that’s easier.
Step 2: Fill a glass with ice and pour in your cold brew. Spoon or pour the pumpkin foam over top, add a pinch of pumpkin pie spice and enjoy.
Tips for the Best Cold Brew
- Don’t skip the taste test. Give the foam a quick taste before pouring it over your coffee. If it’s not sweet enough or needs more spice, you can easily adjust it.
- Blend longer than you think. The foam gets thicker and creamier the longer you blend. I like it when it’s silky and fluffy, almost like melted ice cream.
- Make extra foam. The pumpkin cream keeps in the fridge for a couple of days and works great on iced lattes or even chai tea.
Storage
This drink is best enjoyed fresh, but if you have leftover pumpkin cream, don’t toss it. Store it in an airtight jar in the fridge for up to 2 days. The foam may separate a bit, so just give it a shake or quick blend before using again.
I love having extra pumpkin cream on hand because it’s delicious spooned over iced coffee, chai tea or even a cup of hot coffee in the morning. It’s the easiest way to turn any drink into a cozy fall treat.
Frequently Asked Questions
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.
More Coffee Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Cream Cold Brew
Ingredients
- ⅓ cup non-dairy milk, I used oat milk
- 1 Tablespoon canned pumpkin or homemade pumpkin puree
- 2 teaspoons maple syrup, or other liquid sweetener
- ⅛ 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!
Notes
- Sweetness: If you want your drink a little sweeter, add an extra drizzle of maple syrup before blending the pumpkin cream. You can also adjust the spice level depending on how strong you like it. I love mine heavy on the cinnamon.
- Foam: If you don’t have a blender, a handheld frother or even a whisk will work. Just mix a little longer until the foam looks light and creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Oh my goodness, this was SO YUMMY! Definitely having again…and again…and again!!
I have made this countless times this fall! Thank you so much. I modified it today to be a chocolate peppermint foam-added a drop of peppermint extract and a teaspoon of cocoa powder, left out the pumpkin and pumpkin spice. So good!
My favorite! I am happy you are loving this recipe, Sarah. Thanks so much for coming back and sharing your review + star rating, it means so much to me!
I poured it over warm coffee (cause I didn’t want to wait for my brew to get cold) and it was delicious!
YUM! SO glad you’re loving this recipe, Heather. Thanks so much for coming back and sharing your review + star rating I really appreciate it!
So good! 🧡
Yay! I am so glad you’re loving this one, Lynn. Thank you for your review & star rating, I truly appreciate you!