Pumpkin Cream Cold Brew

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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!

If you love Starbucks but not the prices, be sure to try our homemade Apple Crisp Macchiato recipe too!! We think it’s better than the original. Or give our Pumpkin Cream Cheese Muffins a try soon, so good!

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

Why this Recipe Works

‘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 Substitute – Use a monkfruit, stevia, or others substitute. Granulated sugar works too!
  • 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 Cold Brew

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

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Pumpkin Cream Cold Brew Coffee

4.86 from 69 votes
By: Aimee
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!
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 4 servings

Equipment

  • Powdered Monk Fruit Sweetener with Erythritol Confectioners (1 lb / 16 oz) – Perfect for Diabetics & Low Carb Dieters – 1:1 Sugar Replacement – No Calorie Sweetener, Non-GMO, Natural Sugar Substitute

Ingredients 

  • 4 cups Cold water
  • 1 cup coarsely ground coffee beans
  • 1 cup heavy whipping cream
  • ½ cup monkfruit sugar substitute
  • 1 Tablespoon pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
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Instructions 

For the Cold Brew Coffee:

  • 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.
  • 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.
  • 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:

  • 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.
  • 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.
  • 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:

  • Fill large glass with ice. Add cold brew coffee, leaving space for cream.
  • 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! Feel free to use granulated sugar if you prefer.

Video

Nutrition

Calories: 365kcal, Carbohydrates: 41g, Protein: 5g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 245mg, Fiber: 3g, Sugar: 32g
Course: Drinks
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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

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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 September 1, 2021

Comments & Reviews

  1. I’ve noticed that the monk fruit sugar turns back into crystals once refrigerated. Any suggestions?

    1. I just created my own version and then came looking for a recipe and found this one, and except for the cooking they’re basically identical, down to the monkfruit. I haven’t figured out why most of the ones I found call for heating cream, etc – I just mixed my puree w monkfruit, spices, vanilla and a bit of cream, then stirred in more cream, then added more cream and used my stick whip to put some air in it – next time I won’t whip quite as long, but otherwise, the same and yummy. I’ll have to watch and see if I get the crystals when chilled, but never thought about it as they seem to have dissolved in the cream.

  2. I’ve noticed that the monk fruit sugar turns back into crystals once refrigerated. Any suggestions?.

  3. Definitely going to try this as I love the Starbucks version but have recently had to give up caffeine for health reasons. This way I can make my own decaf version, which Starbucks does not offer. I like your idea of using monk fruit in place of sugar. Curious, Aimee (or anyone else here), if you’ve tried it with half & half or whole milk in place of the heavy cream? Wondering if I would lose too much flavor and/or texture by trying to “skinny” it down further like that?

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