★★★★★

Pumpkin Cream Cold Brew

Try this delicious, copycat recipe for Starbucks Pumpkin Cream Cold Brew Coffee at home! You’ll love this coffee house inspired drink recipe that is easy to make!

Two tall glasses of cold brew coffee with a jar of pumpkin cream being poured in.

‘Tis the season for pumpkin spice EVERYTHING.

I’m not ashamed to admit that I love all things pumpkin. From pumpkin coffee cake to pumpkin rice krispie treats, I can’t get enough.

But know what I am sick of?

Spending loads of money on my newest favorite addiction, the Starbucks Pumpkin Cream Cold Brew.

If you haven’t tried it yet, YOU MUST.

While I love a good pumpkin spice latte, I feel like Starbucks over the past few years has changed the recipe and it’s very chemical tasting now.

But the Pumpkin Cream Cold Brew? So flavorful.

So, instead of spending money on Starbucks every day, I can buy more ingredients to make my favorite pumpkin zucchini bread recipe from home.

Two glasses filled with ice and a mason jar filled with pumpkin cream.

Ingredients and Tools

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

Tools:

  • Aerolatte or milk frother. It’s under $20 on Amazon!
  • Pitcher for cold coffee
  • Mason jar with lid (to store pumpkin cream) – can also be used instead of the milk frother. SHAKE IT UP.

Ingredients:

  • Cold Brew Coffee – store bought or homemade using cold water and coffee beans.
  • Heavy Whipping Cream
  • Sugar – I use THIS sugar substitute which is all natural!
  • Pumpkin Puree- not pumpkin pie filling
  • Pumpkin Pie Spice
  • Vanilla Extract
Cold brew coffee being poured into a glass of ice.

How to Make Cold Brew Coffee

Today’s pumpkin cream coffee recipe starts with cold brew coffee. You can either buy a jug of it from the grocery store, buy the packets to make at home, or just whip up a pitcher of cold brew coffee using coffee beans you have at home.

Here’s how to start.

STEP 1: You’ll need about 1 cup of coarse ground coffee beans. Add the ground coffee with 4 cups of COLD water to a pitcher. Stir and refrigerate for 12-24 hours.

STEP 2: Place a strainer with cheesecloth over a large pitcher or bowl. Slowly pour coffee (with grounds) into the cheesecloth lined strainer until all the liquid has filtered through.

STEP 3: Dilute cold brew concentrate with a 2:1 ratio of cold water: concentrate. I usually just add an additional 4 cups of cold water. If you like it REALLY strong, use less water at this point.

Now you’re ready for the pumpkin cream!

Step by step photo collage on how to make pumpkin cream cold brew.

How to Make Pumpkin Cream

STEP 1: In a saucepan, combine heavy cream, sugar, pumpkin puree, and pumpkin spice. Whisk over medium heat until sugar is dissolved and cream mixture begins to steam. DO NOT BOIL.

STEP 2: Remove from heat and whisk in the vanilla extract. Strain through a fine mesh strainer and transfer to a pint sized mason jar (or pitcher). Refrigerate until cool.

PRO TIP: Chilling the pumpkin cream allows it to froth up easier. If you’re just plain eager to drink your coffee, you can pour it into your iced cold brew coffee immediately.

STEP 3: Once chilled, use an Aerolatte or milk frother to froth the pumpkin cream. Or shake vigorously in mason jar.

STEP 4: Fill large glass with ice. Add cold brew coffee, leaving space for cream. Pour in desired amount of frothy pumpkin cream. ENJOY.

Glass of pumpkin cream cold brew.

Tips and Tricks

  • For best results, I make the pumpkin cream and the cold brew the day before.
  • Why cold brew coffee? I find that cold brew removes the bitterness you might find when drinking iced coffee. You could use regular iced coffee if you prefer.
  • Foam not frothing? It’s okay. Still tastes amazing, pour it in!
  • I use this natural sugar substitute in place of the sugar in today’s recipe. It’s zero carb and doesn’t increase your glycemic index. GUILT FREE coffee drinking!
  • Serve it up with a big slice of Pumpkin Cheesecake for the ultimate fall treat.
  • Use the pumpkin cream in your favorite Dalgona Coffee!

More Starbucks Inspired Recipes:

Yield: 4 servings

Pumpkin Cream Cold Brew Coffee

Prep Time 10 minutes
Chill Time 12 hours
Total Time 12 hours 10 minutes

Try this delicious, copycat recipe for Starbucks Pumpkin Cream Cold Brew Coffee at home! You'll love this coffee house inspired drink recipe that is easy to make!

Ingredients

  • 4 cups Cold water
  • 1 cup coarsely ground coffee beans
  • 1 cup heavy whipping cream
  • 1/2 cup monkfruit sugar substitute (or granulated sugar, see notes
  • 1 Tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions

For the Cold Brew Coffee:

  1. You'll need about 1 cup of coarse ground coffee beans. Add the ground coffee with 4 cups of COLD water to a pitcher. Stir and refrigerate for 12-24 hours.
  2. Place a strainer with cheesecloth over a large pitcher or bowl. Slowly pour coffee (with grounds) into the cheesecloth lined strainer until all the liquid has filtered through.
  3. Dilute cold brew concentrate with a 2:1 ratio of cold water: concentrate. I usually just add an additional 4 cups of cold water. If you like it REALLY strong, use less water at this point.

For the Pumpkin Cream:

  1. In a saucepan, combine heavy cream, sugar, pumpkin puree, and pumpkin spice. Whisk over medium heat until sugar is dissolved and cream mixture begins to steam. DO NOT BOIL.
  2. Remove from heat and whisk in the vanilla extract. Strain through a fine mesh strainer and transfer to a pint sized mason jar (or pitcher). Refrigerate until cool.
  3. Once chilled, use an Aerolatte or milk frother to froth the pumpkin cream. Or shake vigorously in mason jar.

To Make Pumpkin cream cold Brew Coffee:

  1. Fill large glass with ice. Add cold brew coffee, leaving space for cream.
  2. Pour in desired amount of frothy pumpkin cream. ENJOY.

Notes

  • For best results, I make the pumpkin cream and the cold brew the day before.
  • Why cold brew coffee? I find that cold brew removes the bitterness you might find when drinking iced coffee. You could use regular iced coffee if you prefer.
  • Foam not frothing? It's okay. Still tastes amazing, pour it in!
  • I use this natural sugar substitute in place of the sugar in today's recipe. It's zero carb and doesn't increase your glycemic index. GUILT FREE coffee drinking!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 22mgCarbohydrates: 7.5gFiber: 0gSugar: 1.5gProtein: 1.5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Learn how to make cold brew coffee and transform it into Pumpkin Cream Cold Brew coffee with this easy recipe!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 28, 2020

Comments & Reviews

  1. I want to make the low carb version of this. The recipe says granulated sugar, but it appears you used powdered monk fruit, but is it better to use powdered or granulated monk fruit? I have both.

  2. I want to make the low carb version and noticed the recipe says granulated sugar, but it appears you used powdered monk fruit, which I have, but is it better to use granulated or powdered? I have both.

  3. This looks so easy! I will be making this weekend. I plan to use almond milk instead of heavy whipping cream since I can’t have dairy. I’m also thinking that this would be easy to mix up different flavors by removing the pumpkin stuff and adding chocolate syrup or other things. I can make my own creamer!!!

  4. I agree with your Starbucks assessment – it’s just not as good as it used to be. I love that you came up with a simple homemade version! I can’t wait to try it, it looks delicious.

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