Pumpkin Cream Cold Brew
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You’re going to love this 5-ingredient Pumpkin Cream Cold Brew recipe that’s ready in just 3 minutes. Made with heavy cream, pumpkin puree and cold brew, it tastes just like the Starbucks’ version, only healthier!
Why you’ll love this recipe
- Made with only 5 ingredients and can be made in UNDER 5 minutes!
- Tastes like pumpkin spice while still maintaining the flavor of cold brew.
- Tested multiple ways, so you can enjoy this drink with heavy cream, half and half or even whole milk.
Recipe highlights:
- Quick: Ready in 3 minutes
- Serves: 2
- Tools: hand whisk or small blender
- Difficulty: very easy
Table of Contents
When I’m not drinking a healthy pumpkin spice latte, you’ll find me sipping on this pumpkin cream cold brew. It’s frothy, pumpkin-y, the perfect amount of sweetness, and basically tastes like a mix of fall and cold brew, aka my two favorite things.
Plus, it pairs perfectly with these pumpkin scones, pumpkin overnight oats and apple oatmeal.
See, as much as I love the Starbucks pumpkin cold brew, it contains a lot more sugar than I prefer to consume first thing in the morning. That’s where this homemade version comes in handy!
Pumpkin Cold Brew Ingredients
Heavy cream – Heavy cream is going to create the frothiest texture, and therefore it’s ideal if you’re wanting to replicate the Starbucks pumpkin cream cold brew. However, you can use half and half and technically even whole milk if you prefer (see ‘Variations’ section below for more info on this)
Pumpkin – Always use canned pumpkin puree, not pumpkin pie mix!
Maple syrup – Maple syrup pairs better with pumpkin and pumpkin spices than honey does, in my opinion. I found 1 1/2 teaspoons to be the perfect amount of sweetness, but feel free to play around to see if you like it more or less sweet.
Spices – A combination of pumpkin pie spice and cinnamon yields the best results.
Cold brew – You can either use store-bought or make your own homemade cold brew (it’s super easy!).
See the recipe card below for full information on ingredient quantities and instructions.
Variations/substitutions
Half and half – As mentioned above, heavy whipping cream is going to create a very frothy texture and allow the cold foam to sit nicely on top of the cold brew. However, half and half does a pretty decent job as well. Just make sure to froth it for a little bit longer.
Whole milk – This drink can be made with whole milk, but the texture won’t be correct. Basically, whole milk doesn’t froth up the same way as heavy cream or even half and half, so you’re left with a more liquid-y “foam” that sinks into the cold brew instead of sitting on top. The flavor is still good though!
Sweetener – If you don’t want to use maple syrup, you could use simple syrup instead. To do so, add equal parts granulated sugar and water to a small saucepan and bring to a boil. Then, reduce to a simmer and simmer for 10 minutes. Allow the syrup to cool completely before using it, and remember to only use a little bit and increase to taste.
How to Make Pumpkin Cream Cold Brew
Step 1: Add ingredients to a cup. Start by adding the heavy cream, pumpkin, maple syrup, pumpkin pie spice, and cinnamon to a glass.
Step 2: Whisk. Use a hand whisk to mix the ingredients together until frothy, about 30 seconds.
Step 3: Assemble. Fill a glass with ice then add the cold brew. Slowly pour the pumpkin cream cold foam overtop and enjoy!
Erin’s Tips and Tricks
- If you don’t own a hand whisk, add the ingredients to a small blender and blend for 10 seconds instead.
- This recipe makes enough for 2 drinks, so you and your partner/friend/sibling can enjoy one with you. Or, only use half, then store the other half in a jar with a lid until the next morning. Simply re-whisk it and it should be good to go!
My Pro Tip
Recipe Tip
Fill the glass 3/4 of the way with cold brew, then add the foam on top for the perfect pumpkin-to-cold brew ratio.
Pumpkin Cream Cold Brew FAQs
Yep! To do so, simply follow the instructions for making the pumpkin cream. Then, prep your hot coffee like you normally would and pour the pumpkin cold foam on top.
Yes, but the texture won’t be the same. If you want an authentic cold foam recipe, heavy cream or half and half is the way to go. However, if you don’t care about the texture, then yes, you can use oat milk/almond milk/your choice of dairy-free milk.
Sure can! Simply double or triple the recipe, then store the leftovers in a jar with a lid in the refrigerator. Re-whisk the milk before using and enjoy!
More coffee recipes to try:
- Cold Brew Protein Smoothie
- Coffee Overnight Oats
- Iced Bulletproof Coffee
- Peanut Butter Espresso Smoothie
- Coffee Turmeric Smoothie
- Iced Vanilla Rosemary Latte
More tasty pumpkin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Pumpkin Cream Cold Brew
Ingredients
- ⅓ cup heavy cream, see "notes" for substitution
- 1.5 tbsp pumpkin
- 1.5 tsp maple syrup
- ¼ tsp pumpkin pie spice
- ⅛ tsp cinnamon
Instructions
- Add all of the ingredients to a glass, then use a hand whisk to whisk everything together for about 30 seconds until frothy.
- Fill a separate glass with ice then add the cold brew. Slowly pour the pumpkin cream cold foam on top and enjoy!
Notes
Nutrition
