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!
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.
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
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!
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.
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
- Skinny Caramel Mocha
- Flourless Chocolate Cookies
- Starbucks Lemon Loaf
- Cranberry Bliss Bars
- Pumpkin Scones
- Pumpkin Coffee Creamer
- MORE DRINK RECIPES
Kitchen Basics
See all Basics recipes
Pumpkin Cream Cold Brew Coffee
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
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
Learn how to make cold brew coffee and transform it into Pumpkin Cream Cold Brew coffee with this easy recipe!
DELICIOUS!!!! We now have a jar of it in our fridge at all times… my teenage son loves it! I also tried it in chai tea….😳😳😳 THAT is also VERY delicious! Thanks for the great recipe!
Yay! So glad it’s a hit!
I just tried making this but after a few hours the pumpkin cream got really thick like a smoothie. Is that suppose to happen? Taste like I’m just drinking cinnamon for some reason
What is pumpkin purée if not the Libby’s canned 100% pumpkin? Is there another brand of product I need to look for?
Yes the 100% pure pumpkin. Libby’s also sells pumpkin pie filling, don’t use that 🙂
Could you use sugar free vanilla coffee syrup instead of the monk fruit
How long can the pumpkin cream keep in the fridge, like if I want to make some for the week?
I would like to know this too!
We keep ours in the fridge for a week and it is just fine! Never lasts longer than that though…. gets used up by the teenage so ! 😜
Hello! I’m wanting to make this and was curious why you need to strain the cream ? I’m lazy lol
Not mandatory, but it removes some of the spices that don’t blend well.
How much is 1 serving?
This a delicious dupe! And totally guilt free on my sugar intake and for my wallet. Thank you!
Tastes exactly like Starbucks!
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.
I like the texture of the powdered monk fruit, but either one works!
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.
Does it taste like Starbucks, because I do love theirs?
Yes, it’s pretty darn close!!
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!!!
Just note, almond milk will not froth like whipping cream does.
You could use coconut cream (not coconut milk) in place of the heavy cream. I use that as a non- dairy substitute for recipes that call for cream. Even whips up like whipped cream. Some people notice a subtle coconut flavor, others don’t notice any difference.
Can’t wait to try this, it sounds yummy!! How long will the pumpkin cream last in the fridge?
I’d like to double the recipe. How long can it last in the fridge?
How much is a serving?
Just trying to watch my net carbs, and was wondering how it’s estimated 7.5 carbs total per serving?
Thank you 🙂
I’ll have to try this, not sure I’ll love it but I love espresso.
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.
Thanks for this recipe! I’m so happy to make this at home!
This is the best!! I could drink this every day!
I love making cold brew and loveee pumpkin spice! I can’t wait to make this cream. I’m gonna try the monk fruit too. thanks for the suggestion.