Easy Pumpkin Cream Cold Brew (Starbucks Copycat Recipe)

Last updated on October 16th, 2025 at 01:55 pm

With autumn finally here, I’ve been testing all sorts of cozy coffee drinks again. For years, the classic Pumpkin Spice Latte has been my favorite.

But the other day, I walked past Starbucks and spotted a new one on their menu, the Pumpkin Cream Cold Brew. I didn’t have time to stop, but I couldn’t stop thinking about it all day.

A few days later, I gave in and tried it. And wow… smooth cold brew, creamy pumpkin foam, just the right balance of spice and sweetness. It was refreshing but still had that fall flavor I crave this time of year. The only thing I didn’t love? The price tag.

So naturally, I decided to make it myself at home. And guess what? It turned out as good as, or maybe even better than, expected.

In this guide, I’ll show you exactly how to make your own Pumpkin Cream Cold Brew. You’ll learn how to make the creamy pumpkin foam and a few fun variations to make it your own. So let’s start brewing!

Why You’ll Enjoy This Pumpkin Cream Cold Brew?

I don’t know what it is about this drink, it just hits right. The coffee’s smooth, the pumpkin foam’s creamy, and somehow it still feels cozy even when it’s warm outside.

It’s ridiculously easy to make too. I always forget to buy pumpkin purée ahead of time. So nine times out of ten, I end up using the half-open can sitting in the fridge from some other recipe.

But it still works. You don’t need anything fancy either. Just cold brew, a bit of cream (or oat milk), and something sweet.

You froth the milk (I still use an old frother for this) and make foam. And when that pumpkin foam lands on the coffee, it smells like Autumn in a cup.

Also, it’s one of those drinks that’s hard to mess up. Sometimes I make it too strong, sometimes too creamy, but it’s always drinkable. I’ve even tossed in a bit of cinnamon sugar once because I ran out of pumpkin spice and it wasn’t bad.

Every time I make it, the kitchen smells amazing: coffee, spice, a little maple syrup maybe.

Pumpkin Cream Cold Brew (Step-by-Step Recipe)

This one’s so simple you’ll probably end up making it more than you expect. You don’t need an espresso machine or anything expensive.

Just a jar, a whisk (or a cheap milk frother if you have one), and a few pantry basics. I actually made mine the first time using a hand whisk and a cereal bowl. So, here's the recipe:

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Total Time 7 minutes mins

Equipment

• A handheld milk frother (or whisk)
• A glass or mason jar
• A Spoon:
• Something to mix in (small bowl or pitcher)

Ingredients

  

• For the Cold Brew:
• 1 cup strong cold brew coffee (store-bought or homemade)
• Ice cubes
• Optional: 1–2 teaspoons maple syrup or vanilla for sweetness
• For the Pumpkin Cream Cold Foam
• ½ cup heavy cream (or half-and-half, or oat creamer)
• 1–2 tablespoons pumpkin purée (not pumpkin pie mix)
• 1 tablespoon maple syrup or brown sugar syrup
• ½ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• Optional Toppings
• Sprinkle of pumpkin pie spice or cinnamon
• Drizzle of pumpkin or caramel syrup

Instructions

 

• Step 1) Prepare the Cold Brew: Start by filling your glass halfway with ice, then pour in your cold brew coffee. If you want your drink a touch sweeter (I usually do), add a teaspoon or two of maple syrup or a splash of vanilla and give it a quick stir.
• Step 2) Make the Pumpkin Cream Foam: In a small bowl or pitcher, mix together your cream, pumpkin purée, maple syrup, vanilla, and pumpkin spice.

  Use your frother or whisk until it turns thick and silky, which takes around 20–30 seconds. If you overdo it, it turns into whipped cream (which… honestly isn’t the worst problem to have).
• Step 3) Assemble the Drink: Spoon that pumpkin cream foam over the cold brew. It’ll slowly drift down and mix with the coffee, giving you that beautiful two-layer look.
• Step 4) Serve & Sip: Top with a light sprinkle of pumpkin spice, or maybe a drizzle of caramel. Then stir it gently, take that first sip, and there you have it.

Video

How to Make Cold Brew at Home

If you’ve never made cold brew before, this part’s for you because it’s way easier than people think. And once you’ve done it once, you’ll never want to go back to watery iced coffee again. It’s just coffee grounds and water getting together for a long time.

What’s the right ratio?

I usually go with a 1:8 ratio. That’s one part coarsely ground coffee to eight parts cold water.

Don’t overthink it; I’ve eyeballed it plenty of times and it still turns out great. Use a jar, a French press, or even a big measuring cup or whatever you’ve got that fits in the fridge.

Wait 12 to 18 hours

Once you’ve mixed them together, give it a quick stir (or swirl if you’re lazy like me), cover it, and let it sit in the fridge for 12 to 18 hours.

Overnight works best. I usually set it up before bed, and by morning, the kitchen smells faintly like a coffee shop.

After steeping…

You want to strain it. If you’re using a French press, press and pour slowly. If you used a jar, you can pour it through a fine strainer, cheesecloth, or even a paper filter. It doesn’t have to be perfect. I mean, a little sediment proves you made it yourself.

And that’s it. You’ve got yourself a cold brew concentrate that’ll last up to a week in the fridge. I like to store mine in a glass bottle because it just feels nicer when I pour it over ice in the morning.

Make It Your Own (Variations to Try)

You can play around with this recipe. I mean, that’s half the fun of making coffee at home, right? A little more of this, a pinch less of that, and suddenly it’s your drink.

Sugar Free Version

I’ve tried it using monk fruit sweetener and a splash of sugar-free maple syrup, and it still hits that fall flavor perfectly. The pumpkin and spice do most of the heavy lifting anyway, so you won’t miss the real sugar much.

Vegan Option

Oat milk creamer froths beautifully and gives that subtle sweetness without overpowering the pumpkin.

Coconut cream is another great one if you like a little extra richness. But fair warning, it adds its own flavor.

Spice it Up

Add a little extra cinnamon or even a dash of nutmeg. I did that once by accident (I got too generous with the spice jar), and it ended up tasting too strong. Just maybe don’t sneeze while you’re pouring, or you’ll be smelling cinnamon for days.

Mocha Variation

You can add a teaspoon of cocoa powder right into the pumpkin foam and whisk it up. It’s this chocolate-pumpkin combo that feels indulgent but not over the top.

That’s what I love about this drink. It’s flexible. You can tweak it depending on your mood, your pantry, or what season you’re pretending it is outside.

Last Thoughts

Now I’m curious to know what combo you’re trying first? Do you prefer extra pumpkin, or do you lean more on the coffee side? Just go below and leave your comment. Either way, grab your glass, give it a swirl, and voilà!