The first time I made this Pumpkin Cream Cold Brew, it was late August. Still hot, but I was craving that cozy fall flavor. I blended it up on a whim, took a sip, and instantly smiled. It tasted like sweater weather… but iced. It’s creamy, spiced, slightly sweet, and takes just five minutes. Cheaper than a trip to Starbucks, and honestly? Just as good.
Table of Contents
Why You’ll Love This Pumpkin Cream Cold Brew
- Creamy, cozy pumpkin flavor in every sip
- Easy to make at home in 5 minutes
- Three simple methods: blender, frother, or jar
- Lightly sweet, fully customizable
- Perfect for warm fall days or anytime you need a pumpkin fix
Ingredients You’ll Need
This recipe is all about balance: bold coffee, velvety cream, and warm spices.
For the Pumpkin Cream
- Heavy whipping cream (cold)
- Cold milk (whole is best, but any works)
- Pure pumpkin puree (not pie filling)
- Vanilla syrup
- Pumpkin pie spice
For the Cold Brew Base
- 2 cups cold brew coffee (homemade or store-bought)
- 1 tablespoon vanilla syrup (optional, if you like it sweeter)
Tools for Making Pumpkin Cream Cold Brew
You’ve got options here, depending on what’s in your kitchen.
- Blender – This is the easiest way to get ultra-smooth, café-style pumpkin cream.
- Handheld milk frother – Great if you’re short on counter space.
- Jar with lid – Surprisingly effective for a quick shake-and-pour method.
How to Make Pumpkin Cream Cold Brew
You can make this Starbucks copycat three ways. All are quick. All are delicious.
Blender Method
- Add the cold cream, milk, pumpkin puree, vanilla syrup, and pumpkin pie spice to a blender.
- Blend for 30 seconds until it’s creamy and slightly thickened.
- Fill two glasses with ice and pour in the cold brew.
- Stir in vanilla syrup if using.
- Top with the pumpkin cream and a sprinkle of pumpkin pie spice.
Handheld Frother Method
- Pour cream, milk, pumpkin puree, syrup, and spices into a tall glass.
- Froth for 30–40 seconds until thick and airy.
- Add cold brew over ice in two glasses.
- Sweeten if desired, top with frothed pumpkin cream, sprinkle with spice.
Mason Jar Method
- Add all pumpkin cream ingredients to a jar. Seal tightly.
- Shake for 30–45 seconds until slightly thickened.
- Fill two glasses with ice and cold brew.
- Add syrup if using. Pour shaken pumpkin cream on top and finish with spice.
Tips & Variations
- Customize sweetness: Add more or less vanilla syrup depending on your taste.
- Milk swap: Use almond, oat, or coconut milk for a dairy-free version.
- Top it off: Sprinkle extra pumpkin pie spice or try a cinnamon stick for fun.
- Coffee strength: Use stronger cold brew if you like bold flavor.
Pair it with something sweet for a fall-themed treat. Try these Soft Pumpkin Oatmeal Cookies for cozy fall baking or enjoy it alongside Chewy Maple Pumpkin Cookies as a sweet treat with your cold brew.
Storage Instructions
If you’ve got leftover pumpkin cream (lucky you), store it in an airtight container in the fridge. Use within 1 to 2 days for the best texture and flavor. Give it a quick shake or froth before using again.
Pumpkin Cream Cold Brew Recipe Card
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Pumpkin Cream Cold Brew (Starbucks Copycat)
- Total Time: 5 minutes
- Yield: 2 servings
Description
This Starbucks copycat Pumpkin Cream Cold Brew is creamy, spiced, and slightly sweet — the perfect cozy drink for warm fall days. Quick, easy, and better than the coffee shop.
Ingredients
**For the Pumpkin Cream**
Heavy whipping cream (cold)
Cold milk (whole milk preferred)
1 tablespoon pure pumpkin puree
1 tablespoon vanilla syrup
1/4 teaspoon pumpkin pie spice
**For the Cold Brew Base**
2 cups cold brew coffee
1 tablespoon vanilla syrup (optional)
Ice cubes
**Optional Toppings**
Extra pumpkin pie spice
Cinnamon stick
Instructions
1. Add heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin spice to a blender.
2. Blend for 30 seconds until smooth and creamy.
3. Fill two glasses with ice and pour in cold brew coffee.
4. Stir in vanilla syrup if desired.
5. Top each glass with pumpkin cream and sprinkle with pumpkin pie spice.
Notes
Use any milk you like — oat and almond work well too.
Adjust sweetness by adding more or less vanilla syrup.
Store extra pumpkin cream in the fridge for up to 2 days.
You can also use a handheld frother or a mason jar to make the pumpkin cream.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Summer Drinks
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 115
- Sugar: 1g
- Sodium: 18mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 42mg
More Such Recipes
- Pumpkin French Toast for the ultimate autumn breakfast
- Easy Pumpkin Pie Cupcakes as a seasonal dessert pairing
- Soft Pumpkin Oatmeal Cookies for cozy fall baking
FAQ – Pumpkin Cream Cold Brew
What’s in the pumpkin cream cold brew?
It’s made with cold brew coffee, a lightly sweet vanilla syrup (optional), and topped with a whipped blend of heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin pie spice.
How does Starbucks make their pumpkin cream cold foam?
They use a similar blend of cream, milk, pumpkin, vanilla syrup, and spice — then blend it until frothy. Our copycat nails that texture and taste using home tools.
What’s the difference between pumpkin cream cold brew and a latte?
Cold brew is smoother and less acidic than hot espresso. A latte uses steamed milk, while this drink tops cold brew with fluffy pumpkin cream.
What’s in pumpkin cream?
Just five ingredients: cold heavy cream, milk, pure pumpkin puree, vanilla syrup, and pumpkin pie spice. That’s it!
Final Thoughts
Pumpkin Cream Cold Brew brings all the warm spice and seasonal joy — but with the cool, smooth feel of iced coffee. It’s a quick treat that feels a little special. Whether you’re easing into fall or just love pumpkin year-round, this one hits the spot. Save money, skip the drive-thru, and savor every sip at home.
You can find more tasty ideas and fall drinks on Pinterest or connect with the Kai Recipes crew on Facebook.