Pumpkin Cream Cold Brew Recipe

Looking for an easy at-home version of the Starbucks pumpkin cream cold brew? This recipe uses real pumpkin puree, pumpkin pie spice, and maple syrup to create a sweet, creamy pumpkin topping that sits atop cold brew coffee. It’s naturally sweetened, simple to make, and can be frothed into a light foam for the authentic café experience.

The best part of this pumpkin cream cold brew

The highlight of this variation is that it’s naturally sweetened with maple syrup—no refined white sugar is needed. The pumpkin cream combines real pumpkin puree with pumpkin pie spice for a genuine fall flavor that complements cold brew coffee perfectly. It’s rich, smooth, and easy to customize to your taste.

What you need for Pumpkin Cream Cold Brew

This recipe uses seven simple ingredients you likely have on hand or can easily buy at the store:

• Pumpkin puree: Adds authentic pumpkin flavor to the cream topping.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and clove brings warm fall notes.
• Maple syrup: Natural sweetness—use honey or a simple syrup if preferred.
• Salt: A pinch enhances and balances the sweetness and pumpkin flavors.
• Heavy cream: Provides richness and body to the pumpkin cream.
• 2% milk: Lightens the cream and helps avoid clumping when added to cold coffee.
• Cold brew coffee: The beverage base—use homemade cold brew or a store-bought concentrate.

A few cold brew options

• Homemade cold brew: Coarsely grind coffee, combine with cold water, refrigerate 12–18 hours, then strain. Make it the day before for best results.
• Store-bought cold brew: Ready-to-use concentrates work well and are convenient when you’re short on time.

How to make the pumpkin cream

1. Combine ingredients: In a jar or small pitcher add the heavy cream, 2% milk, pumpkin puree, pumpkin pie spice, 1.5 tablespoons maple syrup, and a pinch of salt.
2. Shake or whisk: Cover and shake, or whisk vigorously until the mixture is smooth and the pumpkin is fully incorporated. You can serve it as-is for a creamy topping.
3. Froth (optional): For a foamier finish, use a handheld frother to froth the pumpkin cream for 15–30 seconds until airy and light.

Mix up the Pumpkin Cream Cold Brew

Make the cold brew

If making homemade cold brew, plan ahead. A basic method:

1. Combine 1 cup coarsely ground coffee with 3 cups cold water in a jar or pitcher and stir to combine.
2. Refrigerate at least 12 hours (up to 18 hours) to extract flavors.
3. Strain through a fine sieve or coffee filter and discard grounds. Dilute concentrate to taste if needed.

Assemble the drink

1. Fill a tall glass with ice.
2. Pour 1 cup cold brew over the ice. If using concentrate, dilute to taste and add about 1 tablespoon maple syrup to sweeten the coffee layer.
3. Gently spoon or pour 1/4 cup pumpkin cream over the cold brew. For a layered look, add the cream slowly.
4. Stir lightly with a tall spoon to combine, or leave layered and sip through the foam for the classic experience.

Can I make this dairy-free?

Yes. Substitute the heavy cream and 2% milk with canned full-fat coconut milk or another creamy plant-based milk. The texture will be slightly different, but the flavor remains delicious.

Turn the pumpkin cream into a foam

Use a handheld frother to aerate the pumpkin cream for 15–30 seconds. The froth adds a light, airy texture and mimics the café-style cold foam topping.

Serve over ice

This drink is best served cold. The chilled cold brew and creamy pumpkin topping are refreshing over plenty of ice. Pour the cold brew first, then the pumpkin cream for a professional-looking presentation.

Can I make this hot?

While this recipe is designed for cold brew, you can warm the coffee if you prefer a hot drink. Heat the cold brew gently and add a warmed pumpkin cream, but note the texture and foam may change when heated.

How to store leftovers

Store pumpkin cream separately from cold brew in airtight containers in the refrigerator. The cream will keep 3–5 days; the cold brew concentrate can keep longer. Mix them together just before serving for best texture.

Pumpkin Cream Cold Brew — Recipe Card

Ingredients (makes about 4 servings)

• 1/2 cup heavy cream
• 1/4 cup 2% milk
• 1.5 teaspoons pumpkin puree
• 3/4 teaspoon pumpkin pie spice
• 2.5 tablespoons maple syrup, divided
• Pinch of salt
• 4 cups cold brew coffee

Instructions

1. Prepare the pumpkin cream: combine cream, milk, pumpkin puree, pumpkin pie spice, 1.5 tablespoons maple syrup, and a pinch of salt in a jar. Cover and shake or whisk until smooth.
2. Froth the cream with a handheld frother for 15–30 seconds if you want foam.
3. For the coffee: mix 4 cups cold brew with 1 tablespoon maple syrup in a pitcher.
4. Fill glasses with ice, pour 1 cup cold brew per glass, then top with ~1/4 cup pumpkin cream. Stir lightly and serve immediately.

Tips & notes

• Make the cold brew a day ahead to save time.
• Adjust maple syrup to taste for more or less sweetness.
• Keep pumpkin cream chilled and shake before using to recombine any separation.

Nutrition (approximate per serving)

Calories: 143 kcal • Carbohydrates: 10 g • Protein: 1 g • Fat: 12 g • Sugar: 9 g