As soon as pumpkin spice season rolls around, this homemade pumpkin cream cold brew is one of the first coffees I make. Smooth cold brew, homemade pumpkin cold foam, and a sprinkle of pumpkin pie spice come together for a coffee that’s cool, creamy, and full of cozy fall flavor. It’s an easy Starbucks copycat drink you can make at home whenever the craving hits.
I love a hot pumpkin latte once the weather cools off, but this is the pumpkin spice drink I keep coming back to while it’s still warm outside. Since Starbucks brings back pumpkin drinks in late August, this homemade version lets me enjoy those cozy fall flavors without waiting for cooler weather.
The first sip is all about the layers. You get the creamy pumpkin cold foam first, followed by bold cold brew with just enough vanilla sweetness underneath. If you end up loving the topping as much as I do, my Pumpkin Cream Cold Foam Recipe shows you how to make a larger batch to keep in the refrigerator.
Once I have a bottle of cold brew in the refrigerator, this pumpkin cream cold brew and my Cookie Butter Cold Brew are the two drinks I end up making most often. They both feel a little special, but only take a few minutes to put together once everything is chilled.
Don’t rush to stir it. The pumpkin foam gradually melts into the cold brew, so the flavor changes a little with every sip.
Why You’ll Love This Starbucks Pumpkin Cream Cold Brew
- Easy to make at home — No espresso machine or fancy equipment required. Just cold brew, a handful of ingredients, and a handheld frother.
- Just like Starbucks — The creamy pumpkin cold foam and lightly sweetened cold brew capture everything I love about the coffee shop version.
- Ready in about 10 minutes. Most of that time is just chilling the frothing container. Once everything is cold, the drink comes together quickly.
- Easy to customize — Swap the vanilla syrup for maple syrup, make it sweeter, or adjust the pumpkin spice to your taste.
- A refreshing fall coffee. Sometimes I want pumpkin spice even when it’s still warm outside, and this hits the spot without switching to a hot latte.
Try It on Chai! This homemade pumpkin cold foam is just as delicious on chai. If you’re craving a coffee-free fall drink, make my Iced Pumpkin Cream Chai next.
Ingredients You’ll Need
You only need a handful of ingredients to make this homemade pumpkin cold brew.
- ice cubes
- cold brew coffee
- vanilla syrup
- heavy cream
- pumpkin puree
- pumpkin pie spice
Ingredient Notes & Substitutions
Cold Brew Coffee
I usually use bottled cold brew because it’s convenient and tastes great in homemade coffee drinks. Homemade cold brew works just as well if you already have a batch in the refrigerator.
Vanilla Syrup
Vanilla syrup sweetens both the coffee and the pumpkin cold foam, just like Starbucks does. Homemade vanilla syrup works great, or you can use your favorite store-bought coffee syrup.
If you want even more pumpkin flavor, try my Pumpkin Spice Simple Syrup. It adds warm fall spices to every sip and pairs perfectly with the homemade pumpkin cold foam.
Maple syrup is another delicious option if you’re looking for a more subtle fall flavor.
Heavy Cream
Heavy cream is what gives the pumpkin cold foam enough body to float on top of the coffee. Most of my cold foam recipes include a little milk to lighten the texture, but the pumpkin puree already does that here, so it isn’t necessary.
Pumpkin Puree
Be sure to use plain pumpkin puree, not pumpkin pie filling. Since you’re only using a tablespoon, it’s a great way to use up leftover pumpkin after baking.
Pumpkin Pie Spice
Pumpkin pie spice gives the foam its signature fall flavor. I use it in the cold foam and sprinkle a little more over the top before serving.
If you like making your own spice blends, try my Homemade Pumpkin Pie Spice Blend.
Ice
Regular ice cubes work best because they support the cold foam without melting too quickly. Nugget or pebble ice tends to melt faster, so the coffee gets watered down sooner.
How to Make Pumpkin Cream Cold Brew
This homemade pumpkin cream cold brew comes together in just a few minutes once everything is chilled.
Detailed recipe and instructions are in recipe card at bottom of post.
- Chill the cold foam ingredients. Place a tall container that’s deep enough to froth in the freezer for about 5 minutes. While it’s chilling, make sure the heavy cream, pumpkin puree, and vanilla syrup are cold.
- Make the pumpkin cold foam. Add the heavy cream, pumpkin puree, vanilla syrup, and pumpkin pie spice to the chilled container. Using a handheld milk frother, begin frothing with the whisk just below the surface of the cream. This introduces air into the mixture and helps it thicken into a smooth cold foam. As it thickens, move the frother slightly deeper into the container to fully combine everything. The finished foam should have the consistency of melted ice cream. Thick enough to float on top of the coffee, but still pourable. If it isn’t thickening, return the mixture to the freezer for another 5 minutes and froth again.
- Build the drink. Pour the cold brew into a 16-ounce glass. Stir in the vanilla syrup, then fill the glass with ice, leaving about ¼ inch of space at the top for the cold foam.
- Add the pumpkin cold foam. Slowly pour the pumpkin cold foam over the ice. It should sit on top of the coffee before gradually blending into it as you drink.
- Finish with pumpkin pie spice. Sprinkle a little pumpkin pie spice over the top and serve immediately. I always skip the straw so the first sip gets both the creamy foam and the cold brew together.
Tips for the Best Pumpkin Cold Foam
Making cold foam at home is easier than it looks. These simple tips help it turn out thick and creamy every time.
- Start with everything cold. Heavy cream, pumpkin puree, vanilla syrup, and even your frothing container should be chilled before you begin.
- Froth near the surface first. This incorporates more air into the cream so it thickens into a light, fluffy foam.
- Don’t over-froth. Once the foam reaches the consistency of melted ice cream, stop. If it gets too thick, it won’t pour nicely over the coffee.
- Use heavy cream. Lower-fat dairy products won’t create the same rich, stable foam.
- Serve right away. Homemade cold foam is at its best immediately after frothing.
Want to Prep Ahead? If you make this drink often, my Pumpkin Cold Foam Recipe makes a larger batch you can keep in the refrigerator. Just froth a serving whenever you’re ready for another pumpkin cold brew.
Recipe Notes
- Adjust the vanilla syrup to make the drink sweeter or less sweet.
- Maple syrup is a delicious substitute if you want an even warmer fall flavor.
- Homemade or store-bought cold brew both work well.
- If your cold brew is already sweetened, reduce the amount of vanilla syrup so the drink doesn’t become overly sweet.
- This recipe makes one 16-ounce drink, similar in size to a Starbucks Grande.
Frequently Asked Questions
Can I make pumpkin cream cold brew without a milk frother?
A handheld milk frother produces the best texture, but an electric frother works well too. A blender can also froth the mixture, although you’ll usually need to make a larger batch.
Can I use homemade cold brew?
Absolutely. Homemade cold brew tastes great in this recipe if you already have some in the refrigerator.
Can I make the pumpkin cold foam ahead of time?
The foam itself is best made just before serving. If you’d like to save time, prepare a batch of my Pumpkin Cream Cold Foam Recipe, then froth an individual serving whenever you’re ready to make your drink.
Can I use pumpkin pie filling?
No. Pumpkin pie filling already contains sugar and spices that will change the flavor. Be sure to use plain pumpkin puree.
More Pumpkin Spice Recipes
If fall coffee season is your favorite too, here are a few more homemade drinks to add to your list. They’re easy to make at home and full of cozy flavors.
- Iced Chai with Pumpkin Cream Cold Foam
- Starbucks Pumpkin Spice Frappuccino
- Pumpkin Brown Sugar Shaken Espresso
- Pumpkin Pie Latte
- Starbucks Copycat Pumpkin Spice Creme Steamer
- Pumpkin Spice Syrup for Drinks
- Starbucks Copycat Pumpkin Spice Sauce
- Pumpkin Spice Coffee Creamer
Pumpkin Cream Cold Brew (Starbucks Copycat)
This easy Starbucks-inspired Pumpkin Cream Cold Brew combines smooth cold brew coffee with vanilla syrup and a thick homemade pumpkin cold foam for a refreshing fall coffee you can make in minutes.
Ingredients
For the Pumpkin Cold Foam
- 3 tablespoons heavy cream
- 1 tablespoon pumpkin puree
- 1 tablespoon vanilla syrup
- ¼ teaspoon pumpkin pie spice
For the Cold Brew
- 1 cup cold brew coffee
- 1 tablespoon vanilla syrup, or to taste
- 1 cup ice cubes
- Pumpkin pie spice, for garnish
Instructions
- Place a tall frothing container in the freezer for about 5 minutes. Make sure the heavy cream, pumpkin puree, and vanilla syrup are well chilled.
- Add the heavy cream, pumpkin puree, vanilla syrup, and pumpkin pie spice to the chilled container.
- Using a handheld milk frother, begin frothing just below the surface until the mixture becomes light and creamy. Continue frothing until it reaches the consistency of melted ice cream. If needed, chill for another 5 minutes and froth again.
- Pour the cold brew into a 16-ounce glass. Stir in the vanilla syrup (if using).
- Fill the glass with ice, leaving about ¼ inch of space at the top.
- Slowly pour the pumpkin cold foam over the ice.
- Sprinkle with pumpkin pie spice and serve immediately.
Notes
Nutrition Information:
Yield: 1 Serving Size: 16 ouncesAmount Per Serving: Calories: 180Total Fat: 13gCholesterol: 40mgSodium: 25mgCarbohydrates: 16gFiber: 1gSugar: 15gProtein: 1g
Nutrition information is an estimate and will vary depending on the specific ingredients and brands you use.