Pumpkin Cream Cold Brew
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We’ve cracked the code and brewed up the perfect Copycat Pumpkin Cream Cold Brew recipe, so you can indulge in autumnal bliss without breaking the bank. Creamy pumpkin spice dreams, topped with a velvety layer of froth, all served up with a side of satisfaction and a dash of savings. Who needs the coffeehouse hype when you’ve got our irresistible DIY secret weapon?
Love coffee? Me too! Be sure to try some of my other iced favorites like my Iced Vanilla Latte Recipe, Irish Cream Iced Coffee!
Why You’ll Love This Recipe
- Saves Money – Skip the expensive coffee shop prices and make a delicious pumpkin cream cold brew for a fraction of the cost.
- Customizable Sweetness – Control how sweet you want it by adjusting the syrup or using natural sweeteners like maple syrup or honey.
- Stronger Coffee Flavor – Homemade versions let you control the coffee strength, so you get a bold brew without it being watered down.
- Make It Anytime – No need to drive to a coffee shop; you can whip this up at home whenever the craving hits.
I am a sucker for the pumpkin cream cold brew at Starbucks. I also happen to be super guilty of making one too many trips to their drive through after school drop off the last few weeks.
SO, I decided it was time to recreate their popular fall drink, and boy-oh-boy am I glad I did. This pumpkin spice drink tastes exactly like their version but costs a fraction of the price and takes less than 5 minutes to make!
What is pumpkin cold brew?
What is a pumpkin cream cold foam? Glad you asked! It is an iced coffee that has a layer of cold brew topped with a pumpkin cold foam. The foam is made using a mixture of cream (or half and half), milk, pumpkin, and spices. Super simple to whip with a frother, or blender, giving you that silky smooth topping. Here’s a list of everything you need to get started:
- Coffee: I happened to have a few cans of the Starbucks Nitro Cold Brew on hand but we have also made this using homemade cold brew or regular brewed coffee.
- Milk and Cream: You can substitute the cream with half and half if you’d like. Some readers have even mentioned that all half and half worked well.
- Vanilla Syrup: Regular or sugar free.
- Pumpkin Puree: Make sure that you purchase pure pumpkin puree and not pumpkin pie filling. Pie filling has additional additives that will impact the flavor.
- Cinnamon and Nutmeg
Jesseca’s Recipe Review
This copycat starbucks pumpkin cream cold brew is the ultimate fall coffee upgrade! The homemade pumpkin cream is smooth, just sweet enough, and packed with real pumpkin flavor—way better than the store-bought version. Plus, making it at home means you can enjoy pumpkin spice season whenever you want (because let’s be real, it’s too good to limit to just a few months).
Tip from Jesseca:
For the fluffiest pumpkin cold foam, use a handheld frother or a blender instead of whisking by hand. It creates that perfect, coffee-shop-worthy texture that sits beautifully on top of your cold brew!
Cold Brew Coffee
I want to break down a few options you have for the coffee part of this drink. While I used the actual Starbucks Cold Brew in the photos, we have also tried a few different coffee options with great success.
- Homemade Cold Brew Coffee– I have a super simple recipe for cold brew right here on my site. It takes roughly 5 minutes to prep the night before and you have the most delicious coffee ready and waiting for you when you wake.
- Store Bought Cold Brew Coffee– I have tried so many store-bought cold brews. If you’re searching for a good brand here are our faves- Califia Medium Roast Black Cold Brew, Lucky Jack Cold Brew Coffee (Nitro Infused), and Chameleon Cold Brew.
- Iced Coffee– No cold brew? No problem. Brew your coffee as normal and allow it to chill before making this recipe. We will brew a batch in the evening and store it in the refrigerator overnight.
How to Make Pumpkin Cold Foam Starbucks
In a small jar or mixing cup, combine the heavy cream, milk, maple syrup, pumpkin puree, cinnamon, and nutmeg. For the best texture, use a milk frother and mix for 1 to 2 minutes until the cream becomes light and foamy.
No frother? No problem! You can also:
- Blend it in a small blender for a super smooth, airy consistency.
- Shake it in a tightly sealed jar for a quick and easy froth.
- Whisk by hand until slightly thickened (though this takes a little extra effort).
However you mix it, this creamy, pumpkin cold foam recipe will take your cold brew to the next level!
Mixing The Pumpkin Cold Brew:
Once your pumpkin foam is perfectly frothed, it’s time to build your drink!
- Fill two large glasses with ice.
- Pour 6 ounces of cold brew into each glass.
- Gently spoon or pour the pumpkin sweet cream over the top, letting it swirl into the coffee.
- Give it a light stir (or leave it layered for that coffee-shop look) and enjoy!
Recipe FAQs
Cold brew is best for this recipe since it’s smoother and less acidic, but if you don’t have any, you can brew strong coffee, let it cool, and chill it in the fridge before using.
Whole milk makes it creamy, but you can use oat milk, almond milk, or coconut milk for a dairy-free version. Heavy cream adds richness, while half-and-half makes it lighter.
Make sure your heavy cream is cold, and don’t overfill the frother. If it’s still too thin, try using less milk or frothing for a little longer.
Yes! Store it in an airtight container in the fridge for up to 3 days. Before using, give it a quick shake or froth to bring back the texture.
No, pumpkin pie filling has added sugar and spices, which may overpower the drink. Stick to pure pumpkin puree for the best balance of flavor.
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Copycat Starbucks Pumpkin Cream Cold Brew
Ingredients
- 3 tablespoons heavy cream or half and half
- 2 tablespoons 2% or higher milk
- 2 tablespoons vanilla syrup
- 1 tablespoon pumpkin puree
- 1/8 teaspoon ground cinnamon
- pinch ground nutmeg
- 12 oz cold brew coffee
Instructions
- How to Make Pumpkin Sweet Cream
- Combine the cream, milk, syrup, pumpkin, cinnamon, and nutmeg in a jar.
- Using a frother, mix for 1 to 2 minutes or until the cream begins to foam.
- Alternatively, you can use a blender or mix by hand. Any way you decide, this pumpkin creamer is going to be the perfect topping!
Building the Coffee:
- Add ice to 2 large glasses.
- Pour 6 oz cold brew into each glass.
- Divide the pumpkin sweet cream between the two glasses and enjoy.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
More Favorites from One Sweet Appetite
Maybe I did something wrong but this recipe came out curdled. This was not foamy at all. I tried a blender first then an electric whisk. Yikes. I’ve made whipped cream at home several times without an issue.
HI Marie. There are a few different reasons this could happen. Can I ask what type of coffee you used? Darker roasts or highly acidic varieties, can have a low pH level. When the cold foam is added to the acidic coffee, the acid can cause the proteins in the cream to coagulate, leading to curdling. If the cold foam is much colder than the coffee, the sudden temperature shock can cause the milk proteins to denature, leading to curdling. I’m happy to help you troubleshoot.
Thank you for this recipe! It is by far the BEST pumpkin cold foam recipe I have come across!
I made the cold version yesterday and this morning I made the cream but used Starbucks concentrate pumpkin spice cold brew coffee but heated it up and topped with the cream. It’s very good!!
Thanks for the tips, Karla!
This was so good and easy to make. I’m looking forward to not spending so much at the coffee shop!
Could I use vanilla extract instead of vanilla syrup?
No. Vanilla extract isn’t sweet like vanilla syrup. HOWEVER, you can add 1 tablespoon sugar with 1 tablespoon of water and microwave for 30 seconds. Stir in an 1/8 of vanilla and you have a small amount of a homemade syrup.
WOW AWESOME. Used all half and half also needs to be sweeter so would add another tablespoon of vanilla syrup. Next time will not use ice and heat it up
Thanks, Valerei! This is one of our favorite fall beverages.
Can this he made ahead of time and kept in fridge?
Hi Megan, You could combine the foam ingredient in advance. I’d say no more than 3 days. Whip when ready to use.