Best Homemade Pumpkin Cream Cold Brew Recipe
This homemade pumpkin cream cold brew is a quick and easy fall ritual that tastes better than the coffee shop version. Made with simple ingredients like pumpkin puree, heavy cream, and maple syrup, it’s a creamy, spiced treat ready in under 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus 12-24 hours for homemade cold brew if making from scratch)
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
- 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
- 1/4 cup heavy cream
- 2 tablespoons milk (whole milk preferred, or oat/almond milk)
- 2 tablespoons vanilla syrup (store-bought or homemade)
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 cup cold brew coffee (store-bought or homemade)
- Ice cubes (as needed, large cubes recommended)
Instructions
- Make the cold brew (or use store-bought): If making your own, combine 1 cup coarsely ground coffee with 4 cups cold water in a large jar. Steep in the fridge for 12-24 hours. Strain through a fine-mesh sieve or cheesecloth.
- Blend the pumpkin cream: In a blender, combine pumpkin puree, heavy cream, milk, vanilla syrup, maple syrup, and pumpkin pie spice. Blend on high for about 20 seconds until smooth and slightly thickened.
- Strain (optional but recommended): Pour the pumpkin cream through a fine-mesh strainer into a small bowl to remove any pumpkin fibers.
- Chill the cream: Refrigerate the strained pumpkin cream for 5 minutes to thicken. Meanwhile, fill a tall glass with ice cubes.
- Assemble the drink: Pour cold brew over the ice, filling the glass about three-quarters full. Slowly pour the pumpkin cream over the back of a spoon onto the cold brew to create a layered effect.
- Serve immediately: Stir gently if desired, or sip through the cream layer.
Notes
For a dairy-free version, use full-fat coconut cream instead of heavy cream and plant-based milk. For a lower-sugar version, reduce vanilla syrup to 1 tablespoon or use a sugar-free alternative. Add a pinch of salt to the pumpkin cream before blending to enhance sweetness and balance spices. The pumpkin cream can be stored in an airtight container in the fridge for up to 5 days; stir or re-blend before using. Cold brew can be stored in the fridge for up to 2 weeks.
Nutrition
- Serving Size: 1 drink (16 ounces)
- Calories: 220
- Sugar: 14
- Sodium: 80
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: pumpkin cream cold brew, homemade pumpkin cold brew, fall coffee drink, pumpkin spice coffee, copycat Starbucks pumpkin cream cold brew