Print

Copycat Pumpkin Cream Cold Brew Recipe

Close-up of a glass filled with pumpkin cream cold brew, featuring dark coffee, ice cubes, and a thick layer of orange-tinted cream topped with cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make your favorite Starbucks-inspired Pumpkin Cream Cold Brew at home. This recipe focuses on creating a rich, spiced pumpkin cream topping that pairs perfectly with smooth cold brew coffee for an easy fall drink.

Ingredients

Scale
  • 2 cups strong cold brew coffee, chilled
  • 1 cup ice cubes
  • For the Pumpkin Cream:
  • 1/2 cup heavy whipping cream
  • 1/4 cup milk (dairy or non-dairy)
  • 2 tablespoons pumpkin puree (canned)
  • 1 tablespoon maple syrup or sweetener of choice
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Pumpkin Cream: Combine the heavy whipping cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract in a medium bowl.
  2. Whip the Cream: Use an electric hand mixer or a whisk to beat the mixture until soft peaks form. Do not over-whip; you want a thick, pourable foam, not stiff whipped cream.
  3. Assemble the Drink: Fill a tall glass with ice cubes.
  4. Pour the Cold Brew: Pour the chilled cold brew coffee over the ice, filling the glass about three-quarters full.
  5. Top with Cream: Gently spoon or pour the prepared pumpkin cream mixture over the top of the cold brew.
  6. Garnish: Sprinkle a small amount of extra pumpkin pie spice on top of the cream before serving immediately.

Notes

  • For a thicker foam, chill your mixing bowl and whisk attachment before starting the whipping process.
  • If you do not have pumpkin pie spice, combine 1/4 teaspoon cinnamon, a pinch of ground ginger, and a pinch of ground nutmeg.
  • Adjust the sweetener level in the cream to match your preference for sweetness.

Nutrition

Find it online: https://pureplatepath.com/pumpkin-cream-cold-brew-recipe/