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

Be sure to check out the full collection of pumpkin recipes and drink recipes here on EBF.

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.53 from 106 votes

Pumpkin Cream Cold Brew

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.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1



  • 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


Serving: 1 | Calories: 100kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Sodium: 91mg | Potassium: 501mg | Fiber: 2g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.


Additional Info

Course: Beverage
Cuisine: American
Keyword: pumpkin cream cold brew
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    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!

    1. 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!

    1. 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!

    1. Yay! I am so glad you’re loving this one, Lynn. Thank you for your review & star rating, I truly appreciate you!

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