Copycat Starbucks Pumpkin Cream Cold Brew
Nothing says fall quite like that first sip of pumpkin cream cold brew, strong coffee, cozy spices, and a creamy, cloud-like pumpkin foam that tastes like October in a cup. But instead of waiting in the drive-thru line (and spending $6 every time), you can make it at home with just a few simple ingredients, and it’s honestly even better.
Why Make Your Own Pumpkin Cream Cold Brew
- It’s better than Starbucks (and uses real pumpkin + pure maple syrup)
- You control the sweetness
- It’s quick to make, no fancy tools needed
Tips for the Perfect Pumpkin Cream Cold Brew
- Frothing tip: A handheld milk frother is all you need for that creamy texture but don’t over froth because it will become whipped cream!
- Make it dairy-free: Use full-fat coconut milk or any nut milk creamer instead of heavy cream.
- Want it stronger? Add a shot of espresso for an extra caffeine kick.
My Favorite Tools + Ingredients
- Milk frother: for the perfect pumpkin foam
- Organic pumpkin purée: my go-to for all fall baking + drinks
- Organic Cold Brew – smooth, low-acid, and ready to pour — perfect for busy mornings
- Organic Coffee Beans – if you prefer brewing your own, fresh-ground beans make a huge difference
- Cold brew coffee maker: easy to prep big batches ahead
- Maple syrup: adds a rich, caramel-like sweetness naturally
Keep It Real
I’ve been a pumpkin cream cold brew girlie since the day Starbucks launched it, but once I started playing around at home, I realized how easy it is to make the same creamy magic with real ingredients. Plus, when you make it yourself, the pumpkin flavor actually tastes real.
So grab your cozy sweater, whip up a little pumpkin foam, and sip your way into pumpkin season.
Gina
Pumpkin Cream Cold Brew
Creamy, cozy, and perfectly spiced, this Starbucks Pumpkin Cream Cold Brew copycat is easy to make at home with real pumpkin, maple, and fall spices.
Ingredients
Cold Brew:
- 1 cup cold brew coffee homemade or store-bought
- Ice
Pumpkin Cream:
- ½ cup heavy cream (or half & half) sub coconut cream for dairy-free
- 2 tbsp pumpkin purée not pie filling
- 2 tbsp maple syrup or sweetener of choice
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- Pinch of sea salt optional
Instructions
Make The Pumpkin Cream
- In a small bowl or blender, combine heavy cream, pumpkin purée, maple syrup, pumpkin pie spice, vanilla, and salt.
- Use a milk frother or hand mixer to whip until light, creamy, and slightly thickened (like soft whipped cream).
Assemble The Drink
- Fill a tall glass with ice.
- Pour in cold brew coffee, leaving a couple inches at the top.
- Spoon or pour the pumpkin cream over the coffee.
- Sprinkle with a little extra pumpkin pie spice or cinnamon on top.
- Stir gently to let the pumpkin cream cascade into the cold brew for that Starbucks-style look.
