Summer meets fall in this delicious copycat Starbucks Pumpkin Cream Cold Brew made with both pumpkin spice and pumpkin puree. This pumpkin spice cold brew comes together quickly and saves yourself a trip to your local coffee shop!

The BEST Pumpkin Cream Cold Brew

As spring turns to summer I love seeing the uptick of people searching for my cold brew coffee recipe. So I thought I’d offer you the same as summer turns to fall and share my delicious version of pumpkin spice cold brew.

I know pumpkin spice is controversial but I actually enjoy the taste and appreciate anything seasonal. I’ve lived in a place with no seasons and honestly, it was kind of depressing. But now that I live in Minnesota, I genuinely love the seasons (though would appreciate a slightly shorter winter!) and especially late summer turning into fall.

But the truth is that the weather is still pretty warm here and I’m not quite ready for a pumpkin spice latte. Instead, iced coffee is the answer!. But why not add a little something special to amp up the flavor? Cue this Pumpkin Cream Cold Brew recipe. Not only does this recipe use homemade cold brew and pumpkin pie spice, it also uses fresh ingredients like pumpkin puree.

This Starbucks copycat recipe is also completely dairy-free and vegan with the sweet cream made from almond milk and maple syrup rather than heavy cream. So save yourself a trip to your local coffee shop or Starbucks and pour yourself a cup of this pumpkin cream cold brew instead!

Ingredients in Pumpkin Cream Cold Brew

• Homemade cold brew – I like using homemade cold brew in this recipe but you can always purchase store-bought instead if you prefer.
• Almond Milk – You can also use other non-dairy milks like oat milk or coconut milk.
• Pumpkin Pie Spice – most grocery stores carry this but if not here’s a recipe for homemade pumpkin pie spice.
• Canned Pumpkin – be sure to use regular canned pumpkin and not pumpkin pie filling which is too sweet and will affect the flavor of your mixture.
• Vanilla extract – I use this in place of vanilla syrup
• Maple syrup – for added sweetness. Most liquid sweeteners will also work.
• Ice Cubes – for serving

How to Make Pumpkin Cream Cold Foam

STEP 1: BLEND

Add all ingredients except cold brew and ice to your blender and blend until it reaches a whipped consistency. Alternatively add to a mason jar and shake rigorously and/or use a milk frother to froth into a cream foam.

STEP 2: COMBINE COLD BREW + COLD FOAM

Add ice to a large glass and top with 1 cup of cold brew. Pour in your pumpkin spice cold foam to taste.

Easy Swaps & Substitutions

Replace pumpkin pie spice – Use any preferred spice instead. Cinnamon and a pinch of both ginger and nutmeg works great if that’s what you have!

Replace the non-dairy milk – I like using almond milk in this recipe because that’s typically what we have on hand but oat milk

Use Iced Coffee – Am I a cold brew purist? Yes, most definitely. However regular iced coffee will work just find in place of cold brew in this recipe.

No blender? No problem! – use a milk frother instead to froth your pumpkin creamer.

Storage Instructions

Store your homemade pumpkin cream and cold brew separately in large mason jars or glass containers. Will keep for up to 5 days in the refrigerator.

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