Velvety, energizing (because caffeine), and indulgently rich, my homemade version of Pumpkin Spice Cold Brew is a match for this fall-themed coffeehouse treat. With only 6 ingredients and 5 minutes of your time, this autumn-infused, mood-boosting drink is not only quicker, but also more budget-friendly than purchasing it from the store.
If there’s one thing that signals the arrival of fall, it’s the return of Pumpkin Cream Cold Brew. The combination of rich cold brew coffee, velvety pumpkin cream, and a touch of seasonal spice is enough to make anyone crave that first sip.
Related: How to Make Cold Brew Coffee
And it couldn’t be simpler to enjoy this autumn treat without leaving the comfort of your home.
Related: Vanilla Sweet Cream Cold Brew
Customization: Making your own Pumpkin Cream Cold Brew lets you tailor the sweetness, spice, and coffee strength to your preference. When you tweak the ratios, you’ll discover the perfect blend that satisfies your taste buds.
Cost-Efficiency: Let’s face it, the coffeehouse treats can get heavy on the wallet. Crafting your seasonal coffee at home not only saves you money, but also gives you a sense of satisfaction when it comes to mastering a favorite beverage.
Year-Round Indulgence: Who says pumpkin-flavored treats are reserved for fall? Not me. Enjoying this homemade version lets you indulge in the taste of autumn any time of the year.
Related: Copycat Iced Caramel Macchiato
HOMEMADE STARBUCKS PUMPKIN CREAM COLD BREW RECIPE INGREDIENTS
- Half and Half: The secret behind the creamy goodness lies in the perfect blend of half and half. This combination of equal parts milk and cream gives the pumpkin cream its luxurious texture, adding a layer of mouthfeel to your homemade version.
- Vanilla Syrup: Sweetness is a key player in this cold brew recipe. Vanilla syrup not only adds sweetness, but also enhances the overall flavor profile. To achieve that “coffeehouse taste” opt for a high-quality vanilla syrup or consider making your own with vanilla extract and simple syrup.
- Pumpkin Puree: Pumpkin is the star of the show here. Incorporating pumpkin puree into your recipe ensures the authentic autumn flavor. Don’t be tempted to skimp on this ingredient; its earthy notes are what make the Pumpkin Cream Cold Brew so distinctive.
- Pumpkin Pie Spice: A dash of pumpkin pie spice is the spice blend that ties everything together. Comprising cinnamon, nutmeg, ginger, and cloves, this mix adds warmth and complexity to your homemade pumpkin cream. Feel free to experiment with ratios to find your perfect balance.
- Vanilla Extract: For an extra layer of depth, add vanilla extract. This subtle addition enhances the overall richness and ties the beverage together harmoniously.
- Cold Brew Concentrate: Pumpkin Cream Cold Brew wouldn’t be complete without a strong foundation of cold brew coffee. Whether you buy it pre-made or brew your own, ensure it’s concentrated for that robust coffee kick. Cold brew’s smoother, less acidic nature is perfect for this drink.
- Ice: Last but not least, ice is the element that transforms this drink into a refreshing, chilled beverage. It not only cools down the bold coffee but also complements the creamy pumpkin topping.
Find the full recipe at the end of this post.
- Whip Up the Pumpkin Cream: In a milk frother or blender, whip pumpkin cream ingredients on high until light and fluffy.
- Prepare the Cold Brew Mix: In a small pitcher, combine the remaining vanilla syrup, cold brew concentrate, and water.
- Assemble the Cold Brew: Fill two cups with ice and pour the cold brew mix over the ice.
- Top with Pumpkin Foam: Add a generous dollop of the whipped pumpkin cream on top of the cold brew. For an extra touch, sprinkle a bit of pumpkin spice on the foam.
Alternative Dairy Options
While half and half provides a rich and creamy base for the Pumpkin Cream Cold Brew, there are several alternative dairy options that can be used to suit different dietary preferences or restrictions.
- Whole Milk: For a slightly lighter option, you can substitute half and half with whole milk. This will still provide a creamy texture, but with a lower fat content.
- Heavy Cream: If you’re looking to intensify the creaminess, consider using heavy cream instead of half and half. Keep in mind that heavy cream is richer, so you might want to adjust the quantity accordingly.
- Almond Milk: Almond milk is a popular dairy-free alternative that adds a subtle nutty flavor. Choose the unsweetened variety to control the sweetness of your Pumpkin Cream Cold Brew.
- Coconut Milk: Coconut milk will introduce more of a tropical twist to the recipe. It has a distinct coconut flavor that can complement the pumpkin and spice notes. Opt for canned coconut milk for a creamier texture.
- Soy Milk: Soy milk is another dairy-free option. It has a neutral taste and a texture similar to dairy milk, making it a versatile choice for the pumpkin cream.
- Oat Milk: Oat milk has gained popularity for its creamy consistency and natural sweetness. It’s a great plant-based alternative that works well in coffee beverages.
- Cashew Milk: Cashew milk is creamy and has a mild flavor, making it a good substitute for half and half if you’re not concerned with nut allergies.
- Achieve that signature frothiness by whipping the pumpkin cream mixture until it’s genuinely light and fluffy. This step is crucial for creating the delightful layer on top of your cold brew.
- Splitting the vanilla syrup between the pumpkin cream and cold brew mix ensures a balanced sweetness throughout the drink. Experiment with the amount to find your sweet spot.
- The strength of your cold brew matters to you. Make sure you’re using concentrated for a robust coffee flavor that can stand up to the rich pumpkin cream and then water it down according to your taste. If brewing your own, aim for a longer steeping time for that bold kick.
- The quality of your ice can make a difference in taste as it melts into the drink.
- If you’re feeling extra fancy, consider garnishing with a cinnamon stick or a dollop of whipped cream.
Can I Make this low carb? You can use sugar-free vanilla syrup, and if you are doing keto, you can change out the half and a half for heavy cream.
Do I use the milk frother with heat or without? With heat or it won’t foam up the same. The heat that is produced while making the foam isn’t even warm enough to melt any ice.
I made my foam in the blender, but the foam isn’t foamy. What did I do wrong? Nothing, it’s because the blender isn’t putting off heat while it’s foaming up, so you will end up with some extra liquid and larger bubbles in the foam. If you don’t want the liquid, you can scoop the foam off the top and re-whip the rest of the liquid.
Can pumpkin cream cold brew be decaf? Yes! Just use a decaf version of cold brew concentrate.
There are two variations of this drink I love.
- Maple Pecan Twist: Swap the vanilla syrup for maple syrup in the pumpkin cream, and sprinkle chopped pecans on top for a nutty flavor.
- Chai Infusion: Steep chai tea bags in the cold brew concentrate for a spiced twist, and replace pumpkin spice with a pinch of cardamom and cloves in the pumpkin cream.
More Ways To Enjoy Pumpkin
- Mini Pumpkin Pies
- Mocha Pumpkin Fudge Brownies
- Pumpkin Chai Pots de Creme
- Pumpkin Brown Sugar Muffins
- Pumpkin Chocolate Chip Muffins
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Pumpkin Cream Cold Brew
Pumpkin Cream Cold Brew:
- In a milk frother or blender, combine half and half, 1 tbsp. vanilla syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Whip on high until light and fluffy.1/2 cup half and half, 2 tbsps. vanilla syrup, 1/2 tbsp. pumpkin pie spice, 1/2 tsp. vanilla extract
- In a small pitcher, combine the remainder of the vanilla syrup, cold brew concentrate (store-bought or use my cold brew recipe) and water.1-1/2 cups cold brew concentrate, 1/2 cup water
- Fill two cups with ice, pour the cold brew over the ice.ice
- Top the cold brew with the pumpkin foam, and if you want, you can sprinkle a more pumpkin pie spice on top.
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