Pumpkin Cream Cold Brew Coffee

This delicious pumpkin cream cold brew coffee Starbucks copycat is the PERFECT way to celebrate the change of the season. Slightly sweet and perfectly creamy, it is made with real pumpkin puree and fragrant fall spices.

It might not officially be fall, but I’ll be here sipping this pumpkin cream cold brew coffee like it is!

Things are still pretty warm here in North Carolina, but I’m officially on the fall pumpkin season train. Even though I’m still not giving up on my summertime tomato sandwich. I will eat that until the very end of tomato season.

But, besides tomatoes, I’m all about the arrival of fall.

Especially when it comes to my iced coffee drinking.

That’s why even though it’s technically still August, I’m busting out this Starbucks copycat pumpkin cream cold brew coffee.

It’s so easy to make and PACKED full of warm fall spices mixed with heavy cream and real pumpkin puree.

This iced coffee drink is perfect for fall, and the best part is that it doesn’t cost $6!

Craving another Starbucks copycat drink? Try my Homemade Iced Brown Sugar Oat Milk Shaken Espresso!

Ingredients for pumpkin cream cold brew

• Whipping cream
• Powdered sugar
• Pumpkin puree
• Vanilla extract
• Pumpkin pie spice
• Cold brew coffee
• Ice

What is cold brew coffee?

Cold brew coffee is a process where you steep ground coffee in cold water.

Typically, you let the coffee steep overnight, strain it, and store it in the refrigerator.

Another great thing about cold brew is that it packs more caffeine than typical drip coffee and is less bitter.

What is pumpkin cream?

Pumpkin cream mixes heavy whipping cream, sweetener, warm fall spices, and pumpkin puree. Please note this recipe uses pumpkin puree and NOT pumpkin pie filling.

After it’s combined, it’s lightly whipped to thicken it slightly and then spooned over the cold brew coffee.

It’s the perfect fall creamer for your pumpkin cream cold brew recipe!

Using alternative sugars

I used powdered sugar in the foam because it dissolves quickly in the heavy cream without getting gritty. But if you’re not a fan of powdered sugar, here are a few options.

• Maple syrup
• Honey
• Use a sugar-free option like Splenda

Do I have to use pumpkin puree?

You can skip the addition if you don’t want to use pumpkin puree.

I love the slight addition of pumpkin puree because of the additional pumpkin flavor it adds to the pumpkin cream cold foam.

What is in pumpkin pie spice?

We all know that pumpkin pie spice is all the rage.

I’ll let you know if you’re still unsure what pumpkin spice is!

• Cinnamon
• Nutmeg
• Cloves
• Allspice
• Ginger

It’s a simple mix that can be found at most grocery stores. If you can find it, you can always make your own. It’s super simple; you might already have the most listed spices.

Making your pumpkin pie spice

Making homemade pumpkin pie spice is super simple. All you need is a few ingredients (look at the ones listed above for ideas), and boom – you’ll have your spice mixture at home!

Substitutions and adaptations

This whole post will give you lots of detailed substitutions, but here are a few simple bulleted points that will answer quick questions:

• You can use vanilla syrup in place of vanilla extract for added sweetness.
• Don’t own a frother, blender, or mixer? Try using a whisk to help make your cold foam.
• Store any leftover pumpkin cold foam in a clean mason jar in the fridge for up to 3 days.
• Sprinkle the top with cinnamon or cocoa powder to change it up.

Starbucks pumpkin cream cold brew FAQ’s

Cold brew or iced coffee

I used cold brew because I made this as a Starbucks copycat recipe, and they use it in their recipe.

However, if you don’t have cold brew, you can always use regular drip coffee, espresso mixed with water, or iced coffee readily available in your grocery store.

If I’m short on time, I like the Stok or the Starbucks branded bottled iced coffee. Just make sure to buy it plain and not one with sugar added unless you’re a fan of sweet coffee.

Making this dairy-free

I used heavy cream to make the foam because it froths up beautifully, filling this drink with dairy. That is fine for me, but I know many of you like dairy-free options, so here are a few options.

The most popular options are:

• Almond milk
• Coconut milk
• Oat milk
• Coconut cream

I like this made best with oat milk because I like the way it froths up. You’ll follow the directions in the recipe card and foam with a mixer, blender, or handheld milk frother.

Please note that changing the heavy cream may result in a pumpkin foam that is not as thick as the one made with heavy cream. This is normal because there is typically less fat in nut milk.

Also, although not dairy-free, whole milk could be replaced but will not froth up like heavy cream.

More coffee house copycat recipes

• Homemade Starbucks Pink Drink
• Pumpkin Spice Whipped Coffee
• Spiked Salted Caramel Coffee
• Pumpkin Spice Coffee Protein Shake
• Vanilla Bean Horchata Iced Coffee
• Coconut Gelato Iced Coffee Affogato