Pumpkin Cream Cold Brew (Starbucks Copycat Recipe)
Make your own Starbucks Pumpkin Cream Cold Brew at home! This easy copycat recipe features homemade pumpkin cream, cold brew coffee, and warm fall spices. Better than Starbucks & budget-friendly!
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.