Fall is (almost) here, and that means cozy flavors are calling! If you love a good iced coffee, this Pumpkin Cream Cold Brew is about to become your new obsession.
Made with simple ingredients like cold brew coffee, pumpkin, vanilla syrup, milk, heavy cream, and a dash of cinnamon, it’s easy to whip up anytime the craving strikes. No fancy equipment, no long wait in the drive-thru, just pure pumpkin spice bliss in every sip.
Now, full disclosure—I’ve never actually ordered a Starbucks Pumpkin Cream coffee. Instead, I’ve always made my own version of this seasonal favorite, and honestly? I don’t feel like I’m missing out. This recipe isn’t a copycat, it’s better. It’s fresh, affordable, and so creamy-delicious you’ll find yourself making it again and again.
Why You’ll Love This Recipe
- No special equipment needed – Forget fancy gadgets! You can whip this up using the whisk attachment on a hand mixer, grab a simple wire whisk, or even toss everything in a mason jar and give it a good shake.
- So quick and easy you won’t even believe it – Whether you use a homemade version of vanilla syrup or save time with store-bought, this recipe comes together in minutes. Either way, you’re sipping pumpkin perfection before you know it.
- Totally customizable – Craving something lighter or with fewer calories? Want it dairy-free or sugar-free? You can easily swap ingredients to make this drink fit your dietary preferences without losing that creamy, fall-inspired flavor.
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Ingredient Photo
Ingredient Notes
These are the ingredients I use in my recipe. For a sugar-free or dairy-free version, check out the FAQ section below.
- Cold Brew: I like to make my own cold brew coffee at home using regular ground coffee (decaf works too!). Of course, you can grab your favorite store-bought cold brew if you want to make this on a whim.
- Heavy Cream: This is what whips up into that dreamy foam that sits beautifully on top of your drink.
- Milk: I combine whole milk with the cream to get a foam that’s silky, smooth, and perfectly pourable.
- Canned Pumpkin: Be sure to use real pumpkin puree—you’ll usually find it in a can in the baking aisle of your grocery store. It’s just pure pumpkin. Avoid pumpkin pie filling (sometimes labeled “pumpkin pie mix”) since it already has added sugar and spices.
- Sweetener: I make a quick homemade vanilla syrup with water, sugar, and vanilla extract. Think of it like a simple syrup with great vanilla flavor. If you want to switch things up, try using pure maple syrup instead.
- Cinnamon: I love using straight cinnamon, but you can also go with a mix of cinnamon and pumpkin pie spice, or stick with just one depending on your taste.
How to Make Pumpkin Cream Cold Brew
Here’s a quick look at the steps. You’ll find the full list of ingredients and instructions in the recipe card below.
- Stir the cold brew and vanilla syrup together in a tall glass, add ice leaving room for the foam.
- In a large measuring cup or medium bowl combine milk, heavy cream, canned pumpkin, vanilla syrup, and cinnamon and beat until thick and frothy using the whisk attachment on a hand mixer.
- Gently pour the cold foam over the iced coffee so it floats on top, then finish with a sprinkle of cinnamon or pumpkin pie spice.
Pro Tip
Pour the foam slowly to keep the pretty layered look — and enjoy immediately while the foam is pillowy and fresh.
Storage
For best results store the flavored coffee and cold foam separately in airtight containers in the fridge for 5-7 days. Re-whip or shake the cold foam right before serving.
Frequently Asked Questions
Yes! You can use a sugar-free vanilla syrup (such as Torani), or make your own with your favorite sugar-free sweetener, to cut back on sugar.
Absolutely! Just swap the milk and heavy cream for your favorite non-dairy milk and plant-based whipping cream. They foam up beautifully and still give you that creamy finish.
Yes! Simply store the cold brew and pumpkin foam separately, then re-whip or shake the foam right before serving so it’s fresh and frothy.
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Pumpkin Cream Cold Brew
Ingredients
Pumpkin Cold Foam:
- ¼ cup milk
- ¼ cup heavy cream
- 3 tablespoons pumpkin puree
- 2 tablespoons vanilla syrup
- ½ teaspoon cinnamon
Pumpkin Cream Cold Brew:
- 2 cups cold brew coffee
- 2 tablespoons vanilla syrup
- ice
Instructions
- Stir the cold brew and vanilla syrup together in a tall glass, add ice leaving room for the foam.2 cups cold brew coffee, 2 tablespoons vanilla syrup, ice
- In a large measuring cup or medium bowl combine milk, heavy cream, canned pumpkin, vanilla syrup, and cinnamon and whip until thick and frothy using the whisk attachment on a hand mixer.¼ cup heavy cream, ¼ cup milk, 3 tablespoons pumpkin puree, 2 tablespoons vanilla syrup, ½ teaspoon cinnamon
- Gently pour the cold foam over the iced coffee so it floats on top, then finish with a sprinkle of cinnamon or pumpkin pie spice.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.