Pumpkin Cream Cold Brew is the creamy, sweet fall drink you can now make at home with this easy Starbucks copycat recipe. With a fluffy foam topping and bold coffee base, it’s an easy way to enjoy cozy seasonal flavors without waiting in line.
For more pumpkin recipes, try my Pumpkin Chocolate Chip Cookies and Pumpkin Spice Muffins. And for another delicious fall beverage, check out my Spiced Apple Cider.
Pumpkin Cream Cold Brew
Every year I look forward to pumpkin cream cold brew but with this homemade version, I don’t have to wait! Now, I can enjoy my favorite fall drink at home year-round.
Buying coffee daily gets pricey, so this copycat recipe is a more affordable option. And honestly, it's better than the Starbucks version!
The best part is I can customize it to my taste, with real pumpkin puree that gives the foam a richer flavor. No need for a drive-thru run when I can whip up my favorite fall caffeine fix in my own kitchen in less than 10 minutes.
Related: Iced Cinnamon Brown Sugar Espresso
What is Pumpkin Cream Cold Brew?
Pumpkin Cream Cold Brew is a Starbucks beverage made of vanilla cold brew coffee, topped with a layer of pumpkin cream cold foam. The drink debuted in 2019, as a lower calorie alternative to their popular pumpkin spice latte.
What is cold brew?
Cold brew is coffee that’s steeped in cold water for an extended period. This results in a smooth, less acidic flavor compared to regular iced coffee.
Ingredients
Pumpkin Cold Foam
- Heavy whipping cream: You need this for that frothy, airy quality.
- Condensed milk: This rich, sweet milk adds flavor and body to the beverage.
- Vanilla extract: Vanilla enhances the taste of the pumpkin.
- Pumpkin puree: Do not confuse this with pumpkin pie filling. For true pumpkin flavor use pumpkin puree because it is 100% pumpkin with no additives.
- Pumpkin pie spice: This spice mix contains cinnamon and nutmeg and is an essential ingredient. It adds a warm, spiced quality to your fall drink.
Cold Brew
- Cold Brew Coffee: You can make your own or use your favorite brand.
- Water: This is optional depending on how strong you like your coffee.
How to Make Pumpkin Cream Cold Brew
See recipe card for ingredient quantities and full instructions.
I start by adding the heavy whipping cream, sweetened condensed milk, and vanilla extract into a pitcher or large cup. Then I give it a good mix with a spoon.
I stir in the pumpkin puree and pumpkin pie spice. To turn it into that dreamy, thick foam, I use a blender, electric mixer, or whisk. I whip it on high for about 2 minutes until it's nice and fluffy.
Once the foam is ready, I set it aside. Then, I fill two glasses halfway with ice and pour in a cup of cold brew coffee into each.
Finally, I top them off with a generous spoonful of that pumpkin cold foam, and it's ready to enjoy!
Pro Tips
- Adjust the sweetness. If the pumpkin cold foam is too sweet, reduce the sweetened condensed milk or use a touch of sugar or maple syrup for better control.
- Customize the foam texture. Blend longer for a thicker foam or whisk for less time for a lighter texture. You can also add a tablespoon of milk if you want it lighter.
- Use a strong cold brew. A stronger brew balances out the rich, creamy pumpkin foam. Try reducing the water when steeping or use a cold brew concentrate if your brew feels too mild.
- Chill the mixing bowl. For the best foam consistency, chill your mixing bowl and utensils in the fridge for 10-15 minutes before whipping the cream. This helps the foam hold its shape longer.
Substitutions
- Milk: Save some calories and use half and half instead of heavy cream.
- No Frother: If you don’t have any of the listed equipment, you can shake up the ingredients in a closed mason jar.
- Dairy-Free: Skip the heavy cream and condensed milk. Opt for coconut cream or oat milk instead and use a natural sweetener like honey, agave, or maple syrup.
Storage
Pumpkin cold brew is best enjoyed immediately. But if you want to store some for later, store the cold brew and pumpkin cold foam separately in airtight jars in the fridge.
Both components will last up to 2 days. The foam may begin to separate in the refrigerator so just shake it up before consuming.
FAQ
How many calories are in a Starbucks grande Pumpkin Cream Cold Brew?
My homemade version has about 340 calories per 16 ounces, compared to Starbucks' 250-calorie grande. But with real pumpkin puree, you get extra vitamins and nutrients. Plus, you control the ingredients, adjusting sweetness or richness to your taste. A few more calories, but a more customizable and wholesome sip!
Can I use regular milk instead of heavy cream?
You can use regular milk, but the foam won’t be as thick and creamy. For a lighter version, try using half-and-half, but keep in mind it may take longer to achieve a fluffy consistency.
How much caffeine is in homemade pumpkin cream cold brew?
The caffeine content depends on the strength of your cold brew. Typically, an 8-ounce serving of cold brew contains around 100-200 mg of caffeine. Since this recipe uses about 16 ounces of cold brew, you can expect roughly 200-400 mg of caffeine per batch, depending on your brew's strength.
When does pumpkin cream cold brew come back?
The Starbucks fall menu usually runs from the end of August until November. Exact dates vary from year to year and the offerings also vary based on popularity. That is why you should definitely learn how to make homemade pumpkin cream cold brew. Then you can enjoy it year-round!
More Copycat Recipes
Looking for other recipes like this? Try these:
After you try this Copycat Starbucks Pumpkin Spice Cold Brew Recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
Pumpkin Cold Foam
- 1 cup Heavy whipping cream
- ½ cup Condensed milk sweetened (sub 2 tablespoons sugar)
- 2 teaspoons Vanilla extract
- 3 tablespoons Pumpkin puree
- 2 teaspoons Pumpkin pie spice
Cold Brew
- 2 cups Cold Brew Coffee
- ¼ cup water optional depending on desired strength
Instructions
- Add the heavy whipping cream, sweetened condensed milk, and vanilla extract into a pitcher or cup and mix it together with a spoon. Now add the pumpkin puree and pumpkin pie spice.
- Use a blender, electric mixer, or whisk and whisk it on high for about 2 minutes, until it turns into a thick foam. The cold cream foam should be nice and fluffy thick! Set this aside.
- Fill two glasses up halfway with ice. Pour in one cup of cold brew coffee into each glass. Top with the pumpkin cold foam. And Enjoy!
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Nena says
So good