Perfect Copycat Starbucks Pumpkin Cream Cold Brew
A quick and easy homemade version of the Starbucks pumpkin cream cold brew that costs pennies compared to the drive-through version. This creamy, pumpkin-spiced cold brew features a velvety pumpkin cream layer that floats on top of smooth cold brew coffee.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
- 1 cup (240 ml) cold brew coffee
- ¼ cup (60 ml) heavy cream
- 2 tablespoons (30 g) pumpkin puree (100% pure, not pie filling)
- 1 tablespoon (15 ml) maple syrup
- ½ teaspoon (2.5 ml) vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon pumpkin pie spice (optional)
- Pinch of salt
Instructions
- Prepare your cold brew. If using store-bought cold brew concentrate, mix with water according to package directions (usually 1:1 ratio). Pour 1 cup of cold brew into a tall glass filled with ice. Set aside.
- Make the pumpkin cream. In a small bowl or liquid measuring cup, combine 2 tablespoons pumpkin puree, ¼ cup heavy cream, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon, ⅛ teaspoon pumpkin pie spice, and a tiny pinch of salt. Whisk until smooth, about 20 seconds.
- Froth the cream. Use a handheld frother or whisk to whip the cream mixture until it thickens slightly, about 15-20 seconds with a frother or 30-40 seconds with a whisk. It should be thick enough to coat the back of a spoon but still pourable.
- Let it rest. Allow the cream mixture to sit for 2-3 minutes so the flavors meld together and the cream thickens slightly.
- Pour the cream over the cold brew. Slowly pour the pumpkin cream over the back of a spoon held just above the surface of the cold brew to help the cream float on top.
- Serve immediately. Do not stir unless desired. Enjoy sipping the cold brew through the cream layer.
Notes
Use room temperature heavy cream for smoother blending. For a thicker cream, strain pumpkin puree on a paper towel to remove excess water. Do not skip the salt—it balances sweetness and enhances pumpkin flavor. The pumpkin cream can be made ahead and stored in the fridge for up to 2 days; whisk before using. For dairy-free, substitute full-fat coconut cream for heavy cream.
Nutrition
- Serving Size: 1 serving (16 oz)
- Calories: 210
- Sugar: 10
- Sodium: 45
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: pumpkin cream cold brew, Starbucks copycat, fall coffee drink, pumpkin spice, cold brew recipe, homemade coffee drink