Pumpkin Cream Cold Brew– Easy Starbucks Copycat

This pumpkin cream cold brew is a chilled coffee topped with whipped pumpkin-spice cream and a swirl of vanilla — kinda like autumn in a glass, but with caffeine. It’s super easy, no fancy gear needed, and honestly cheaper than a single trip to the coffee shop. Great for fall mornings or whenever you want iced coffee with a little cozy on top.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 0 mins
• Flavor: creamy, spiced, cold + sweet
• Great for: fall resets, budget coffee dates, staying home in sweats

Why I Like This Recipe

Honestly? I was just trying to make something that didn’t require me to leave the house. I made this once, now I crave it weekly.

Ingredients

Pumpkin Cream:

• ½ cup milk
• 3 tbsp pumpkin purée
• ¼ cup vanilla syrup
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1/16 tsp salt
• ½ cup heavy cream

Cold Brew Base:

• Ice
• 1 tbsp vanilla syrup
• 1 cup cold brew
• 3 tbsp pumpkin cream
• Cinnamon + nutmeg (optional topping)

How To Make Pumpkin Cream Cold Brew

1. Blend the cream: Add milk, pumpkin, vanilla, cinnamon, nutmeg, and salt to blender. Blend till smooth. Add cream, blend again till thick.
2. Build the drink: In a tall glass, add ice, vanilla syrup, and cold brew.
3. Top with cream: Gently spoon 2–3 tbsp of the pumpkin cream on top. Don’t mix.
4. Add final touch: Sprinkle cinnamon and nutmeg. Sip slow.

Tips for Success

• Use real pumpkin purée — not pie filling.
• Salt matters. It keeps the flavors from going flat.
• Cream should be cold before blending or it won’t whip right.
• You can make the pumpkin cream ahead and store it in the fridge.

Storage and Reheating

• Fridge: Pumpkin cream lasts 5 days in a jar. Shake or stir before using.
• Freezer: Not worth it — texture gets weird.
• Reheat: Nope. It’s cold brew. Drink it cold.

Frequently Asked Questions

• Can I use store-bought pumpkin spice creamer?
  You can, but it’s not the same. This one’s thicker, creamier, and tastes more like actual pumpkin.
• Is this sweet?
  Yep — but you can cut back the vanilla syrup if you want it less dessert-y.
• Can I use almond or oat milk instead of regular milk?
  Totally. Just make sure your heavy cream is still in there or it won’t whip.
• Does it work without a blender?
  Kinda. You can whisk it by hand or use a milk frother, but it might not get as thick.
• Can I double the pumpkin cream?
  For sure. It stores well and makes morning coffee a lot faster.

Common Mistakes and How to Dodge Them

• Using warm cream: Warm cream won’t whip — it’ll just stay flat. Use it straight from the fridge.
• Swapping in pumpkin pie filling: It’s sweetened and spiced already — not the same thing. Stick to pure pumpkin purée.
• Blending the cream too long: You want thick, not butter. A few quick pulses after adding the cream should be enough.
• Skipping the salt: It’s a tiny bit, but it brings out the spices and keeps the drink balanced. Don’t leave it out.
• Adding all the cream at once: Blend the milk + pumpkin mix first, then add cream. Keeps it fluffy and stable.

Nutrition Facts (Per Serving)

• Calories: 268 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 90mg
• Potassium: 180mg
• Total Carbohydrate: 25g
• Dietary Fiber: 0g
• Sugars: 23g
• Protein: 2g

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