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
“Been making this all month! So easy and delicious – the perfect (healthier!) way to enjoy my fall coffee. Could not recommend more!”
Why I Love This Pumpkin Cream Cold Brew
- Made with real pumpkin – No artificial syrups or mystery 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.
- Tastes just like the coffee shop version but lighter and made with simple ingredients.
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, 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!
Absolutely LOVED this recipe – easy to make and simple ingredients that I had on hand. I just need to make a larger batch next time as I wanted a second cup!
YES! I am so happy to hear that you are loving this recipe, Samantha. Thank you for coming back and leaving your review + star rating, I really appreciate it!
This recipe totally hits my cravings for fall flavored without any of the added sugar or chemicals!
YES! I am excited that you are enjoying this recipe, Lizzy. Thank you so much for sharing your review & star rating, I so appreciate it!
I love this fall drink! I’m doing Whole30 right now so instead of maple syrup, I put in a medjool date.still get that same sweetness but from whole food. This is so good and doesn’t cost the price of a Starbucks drink!
WOO! I am so excited to hear that you are loving this recipe and it works with Whole30, Tammi. Thank you so much for sharing your review + star rating, I really appreciate it!
Love this recipe! I used a slightly sweet cold brew coffee and loved the sweetness level when combined with this recipe. Highly recommend!
AH YAY! I am happy to hear that you are loving this recipe, Carly! Thank you for sharing your review & star rating, I really appreciate it!
This is amazing!!!! I tried it with warm coffee. I made it last fall and was very excited to have it again! I made a larger batch to have throughout the week. I also used some of the leftover pumpkin purée for the pumpkin oatmeal cookies (recipe also on this website), which are also delicious and go great with this recipe! 😊
YUM! It sounds like you are truly embracing pumpkin season, Tanya, love it!! Thank you so much for sharing your review & star rating, I really appreciate it!
It dropped below 80 in San Diego so I’m ready for all things pumpkin 😆 This is super easy and delish! I mixed it in a protein shaker bottle because I was too lazy to break out the blender and it worked great! I also added in collagen powder and served it with Trader Joe’s coffee concentrate. Another EBF hit!
Woo! So glad you loved this drink, Sara. Thanks for making it and for coming back to leave a review!
Absolutely love this recipe! It is so good. I have made it every day for the last week.
Oh yay!! Isn’t it so good?! I’m glad you’re loving it! Thanks for the review. 🙂
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 love 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!