Indulge in the flavors of fall with this Starbucks Pumpkin Cream Cold Brew copycat recipe! This smooth, creamy, and perfectly spiced drink is easy to make at home and costs a fraction of the price. Made with homemade pumpkin cream, real pumpkin, and cold brew coffee, it’s the ultimate fall-inspired drink you’ll want to enjoy all season long.
Why You’ll Love this Recipe
You’ll love this recipe because it tastes just like the beloved Starbucks Pumpkin Cream Cold Brew, giving you all the cozy fall flavors right at home. Not only is it easy and affordable, but it’s also made with simple, budget-friendly ingredients that you likely already have in your kitchen. Plus, it’s completely customizable—you can adjust the sweetness, choose your preferred dairy option, and even control the strength of your coffee to match your taste. If you’re looking for a dairy-free version, simply swap in oat milk or coconut cream for a creamy and delicious alternative.
Serving Suggestions & Variations
- Make it Sweeter – Add more maple syrup or brown sugar.
- Iced Pumpkin Latte – Blend the pumpkin cream into hot coffee for a latte-style drink.
- Extra Frothy – Use a hand frother for an ultra-creamy topping.
- Dairy-Free Option – Use coconut milk or almond milk instead of heavy cream.
FAQs
1. Can I make this in advance?
Yes! Store the pumpkin cream in an airtight container in the refrigerator for up to 3 days. Shake well before using.
2. Can I use regular brewed coffee instead of cold brew?
Absolutely! Just chill your brewed coffee before making the drink.
3. What’s the best way to froth the pumpkin cream?
A milk frother, hand mixer, or whisk can be used to achieve a thick, creamy texture.
4. Can I make this without pumpkin puree?
Yes, but the flavor won’t be as authentic. You can substitute with more pumpkin pie spice for a similar effect.
5. Can I make this hot instead of iced?
Yes! Simply warm the pumpkin cream and pour it over hot brewed coffee instead of cold brew.
Pumpkin Cream Cold Brew (Starbucks Copycat Recipe)
Ingredients
For the Pumpkin Cream:
- ½ cup heavy cream
- ¼ cup whole milk or dairy-free alternative
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
For the Cold Brew Coffee:
- 1 cup cold brew coffee store-bought or homemade
- Ice cubes
- 1 teaspoon vanilla syrup optional
Garnish:
- Extra pumpkin pie spice for sprinkling
Instructions
- In a small mixing bowl, whisk together the heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Use a milk frother or a hand mixer to whip the mixture until it becomes thick and frothy but still pourable.
- Fill a glass with ice cubes and pour in the cold brew coffee. If you like a sweeter drink, stir in vanilla syrup.
- Slowly pour the whipped pumpkin cream over the cold brew coffee. It will naturally float to the top, creating a creamy, layered effect.
- Sprinkle extra pumpkin pie spice on top and enjoy immediately with a straw or stir to combine flavors.
Notes
- Adjust Sweetness – Add more or less maple syrup or sugar to suit your taste.
- Dairy-Free Option – Use oat milk, almond milk, or coconut cream for a non-dairy version.
- Stronger Coffee Flavor – Brew a more concentrated cold brew or use espresso for a bolder taste.
- Make It Frothier – Blend the pumpkin cream mixture longer for an ultra-creamy, foamy topping.
- Storage Tips – Store leftover pumpkin cream in an airtight container in the fridge for up to 3 days. Shake before use.
- Spice Variation – Add extra cinnamon, nutmeg, or pumpkin pie spice for a stronger autumn flavor.
- Iced or Hot – While traditionally served cold, you can also top hot coffee with the pumpkin cream for a cozy version.
