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This Pumpkin Cream Cold Brew is a creamy, spiced, and oh-so-refreshing Fall drink that you can whip up at home in minutes!
If you’ve ever craved that velvety pumpkin cream topping on your favorite Starbucks copycat iced coffee, you’re in for a treat. This autumn beverage blends a smooth cold brew base with a sweet cream infused with real pumpkin spice and maple syrup—no oven needed and minimal fuss. I first developed this coffee recipe on a crisp October morning, wrapped in my favorite cardigan, craving something festive but light. By using simple ingredients—cold brew concentrate, pumpkin puree, heavy cream—you get a café-style drink that’s lower in acidity than your usual latte and packs plenty of seasonal charm. Plus, with options for dairy-free or low-sugar swaps, it’s truly customizable to your taste or dietary needs.
Why You’ll Love This Recipe
• Starbucks copycat at a fraction of the price
• Ready in just 10 minutes—perfect for busy mornings
• Uses pantry staples: pumpkin puree, spices, sweet cream
• No fancy equipment—just a whisk or milk frother
• Creamy texture with real pumpkin spice flavor
• Low-acid cold brew base so you can sip without jitters
• Easily doubled or halved for a crowd (or just you)
• Dairy-free and sugar-free options let you personalize
Ingredients
• 2 cups strong cold brew coffee (homemade or store-bought concentrate)
• 1/2 cup heavy cream (or half-and-half for lighter sweet cream; coconut cream for dairy-free)
• 3 tablespoons pumpkin puree (canned or fresh—avoid pumpkin pie filling)
• 2 tablespoons pure maple syrup (or honey/agave for sweetness swap)
• 1 teaspoon vanilla extract (Madagascar vanilla for richest aroma)
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + pinch of cloves)
• Pinch of kosher salt (enhances sweetness)
• Ice cubes (avoid crushed ice—it waters down less)
• Optional: splash of milk (dairy or almond) for extra creaminess
Tips: Use cold-chilled bowls and beaters for the fluffiest pumpkin cream. If you like a thicker froth, briefly refrigerate the whipped mixture before topping.
Directions
- Prep your cold brew. If you’re making homemade, steep coarsely ground coffee in cold water for 12–18 hours, then strain. Store-bought concentrate works just as well.
- Whisk the pumpkin cream. In a medium bowl, combine heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously (or use a handheld frother) until soft peaks form—about 1–2 minutes. Tip: Chill your bowl for 5 minutes for quicker results.
- Assemble the drink. Fill two tall glasses about two-thirds full with ice cubes. Pour equal parts cold brew over the ice, leaving room for the cream.
- Top with pumpkin cream. Gently spoon the whipped pumpkin sweet cream over each glass. It should float like a cloud—if it sinks, whisk a bit longer next time.
- Garnish and serve. Dust with a pinch of extra pumpkin pie spice or cinnamon. Serve with a wide straw so you get coffee and cream in every sip.
Servings & Timing
Yield: Makes 2 servings
Prep Time: 10 minutes
Chill Time: Optional 5 minutes (for thicker cream)
Total Time: 10–15 minutes
Variations
• Caramel Pumpkin Cream Cold Brew: Drizzle caramel sauce inside the glass before adding cold brew.
• Mocha Twist: Stir in 1 tablespoon cocoa powder into the cream for a chocolatey note.
• Chai-Spiced Version: Swap pumpkin pie spice for chai spice blend (cardamom, ginger, cloves).
• Sugar-Free Swap: Use monk fruit syrup or stevia to reduce sugar.
• Vegan Delight: Replace cream with chilled coconut cream and use maple syrup.
• Boozy Brew: Add 1 ounce of spiced rum or Irish cream liqueur for an adult autumn beverage.
Storage & Reheating
Store pumpkin cream separately in an airtight container in the fridge for up to 2 days; give it a quick whisk before serving. Cold brew concentrate lasts 5–7 days refrigerated. As this is an iced coffee treat, reheating isn’t recommended—but you can pour leftover concentrate over hot milk for a warm latte twist.
Notes
• I learned that whisking pumpkin puree cold prevents it from thinning the cream too much—key for that floaty foam.
• For extra spice aroma, toast your pumpkin pie spice briefly in a dry pan before mixing.
• If your cream deflates, fold in a bit of instant clear-gelatin (1/4 teaspoon) dissolved in warm water—keeps it stable.
• Adjust sweetness: start with less maple syrup, taste, then add more as needed.
FAQs
Q: Can I use regular brewed coffee instead of cold brew?
A: Yes, but cold brew is lower in acidity and tastes smoother; hot coffee may dilute the pumpkin cream faster.
Q: What’s the best pumpkin puree to buy?
A: Look for 100% pure pumpkin (not filling)—brands like Libby’s or Farmer’s Market organic work great.
Q: How can I make this sugar-free?
A: Swap maple syrup for a zero-calorie sweetener like monk fruit or erythritol syrup.
Q: Is this recipe gluten-free?
A: Absolutely—none of the ingredients contain gluten; just double-check your spice blend.
Q: My pumpkin cream is runny—how do I fix it?
A: Chill the mixing bowl and whisk, then whip until soft peaks form; add a pinch more powdered sugar if needed.
Q: Can I prep this for a brunch party?
A: Yes—make the cream 1 day ahead and keep it chilled; stir lightly before serving.
Q: What if I don’t have a milk frother?
A: A handheld whisk or electric mixer works fine—just whisk longer for firm peaks.
Q: How much caffeine is in cold brew vs. regular coffee?
A: Cold brew is often more concentrated (around 100–200 mg per 8 oz), so dilute to taste or choose decaf concentrate.
Conclusion
This Pumpkin Cream Cold Brew brings together sweet cream, real pumpkin spice, and smooth cold brew for an easy, wallet-friendly Starbucks copycat you’ll adore all season long. Give it a whirl on your next cool morning—your kitchen will smell like autumn in a glass! Let me know how yours turns out, drop a comment below, or tag me on Instagram with #MyPumpkinCreamBrew. Happy sipping!
Pumpkin Cream Cold Brew
Ingredients
- 2 cups strong cold brew coffee (homemade or store-bought concentrate)
- 1/2 cup heavy cream (or half-and-half for lighter sweet cream; coconut cream for dairy-free)
- 3 tablespoons pumpkin puree (canned or fresh—avoid pumpkin pie filling)
- 2 tablespoons pure maple syrup (or honey/agave for sweetness swap)
- 1 teaspoon vanilla extract (Madagascar vanilla for richest aroma)
- 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + pinch of cloves)
- Pinch kosher salt (enhances sweetness)
- Ice cubes (avoid crushed ice—it waters down less)
- Optional: splash of milk (dairy or almond) for extra creaminess
Instructions
- If you’re making homemade, steep coarsely ground coffee in cold water for 12–18 hours, then strain. Store-bought concentrate works just as well.
- In a medium bowl, combine heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously (or use a handheld frother) until soft peaks form—about 1–2 minutes. Tip: Chill your bowl for 5 minutes for quicker results.
- Fill two tall glasses about two-thirds full with ice cubes. Pour equal parts cold brew over the ice, leaving room for the cream.
- Gently spoon the whipped pumpkin sweet cream over each glass. It should float like a cloud—if it sinks, whisk a bit longer next time.
- Dust with a pinch of extra pumpkin pie spice or cinnamon. Serve with a wide straw so you get coffee and cream in every sip.
