Copycat Starbucks Pumpkin Cream Cold Brew – My DIY Pumpkin Cream Cold Brew is just as good as the real thing. Make your pumpkin coffee drinks at home.
I am a big fan of the Pumpkin Spice Latte and I am one of those people that get one in the first few days that they come out. I have no shame in admitting that I am one of those basic girls that LOVES all things fall. I live in New England, how could I not? I’ve already hit the apple orchard.
I was watching Instastories and Bri McKoy was evangelical about everyone trying the Pumpkin Cream Cold Brew. She doesn’t enjoy a #PSL because they are too sweet. I agree with her that they are super sweet. (And I like sweet a lot.) She’s right, the Pumpkin Cream Cold Brew is fall and pumpkin-y, but not too sweet.
And the pumpkin cream is delicious. I almost never, ever, drink dairy, but I made an exception and tried if off the menu with cream. The texture of the pumpkin cream is ethereal. Light and creamy and foamy. It’s just thick enough that it sits on top of the cold brew and slowly melds with the coffee. (The barista told me that they can make it dairy-free, but the texture of the foam isn’t exactly the same.)
Now I think that I like the pumpkin cold brew more than the latte.
When we lived in Germany, the closest Starbucks was 30 minutes away. It didn’t have mobile ordering and certainly did not have a drive-thru. Now that we are back in the States, I am getting reacquainted with convenience. If I don’t have to leave the house or put on pants, why would I?
This weekend I really wanted a Starbucks Pumpkin Cold Brew, but our closest Starbucks doesn’t have a drive-thru and I did not want to get dressed and put on real pants. It was raining and I just didn’t have the effort. (I was the epitome of lazy.)
I decided to take a stab at making my own. I found a few YouTube videos, took a little of this, and a little of that, and came up with something really easy and ridiculously delicious.
How to Make DIY Starbucks Pumpkin Cold Brew At Home:
You can make this a few ways, my preferred method is to put heavy cream and pumpkin pie mix in a jar and whip it with an immersion blender until it holds shape, but is not whipped. The sugar and spice are already in the canned pumpkin pie mix. I bought it by accident and it is a perfect way to use it up.
You can also whip the foam by hand. Add ingredients to a cold bowl and get ready to get an arm workout. Whip until the cream mixture holds, but is not fully whipped.
Add ice to a tall glass, pour ¾ of the way with cold brew. (Homemade cold brew or store-bought.) Top with pumpkin cream and sprinkle with pumpkin pie spice.
EDIT // I’ve gotten a few questions about the pumpkin pie mix. It is in a can, usually next to the pumpkin puree, or with the pie fillings. It is pre-mixed pumpkin pie filling, it’s just missing the eggs. It has sugar, spices, everything you need to mix in egg and pour into a pie shell.
Variations on the Cold Brew Cream:
I love the pumpkin cream, but once I figured out how incredibly simple it is to make, I knew I needed to try different flavors. I played around with some ingredients in my pantry and came up with these flavors. My personal favorites were the vanilla cream and the salted caramel cream cold brews.
Vanilla Cream Cold Brew – Add vanilla bean paste and sugar to the cream.
Salted Caramel Cream Cold Brew – Whip together salted caramel and cream.
Chocolate Cream Cold Brew – Add ½ teaspoon to 1 teaspoon cocoa to cream and sugar.
Cinnamon Cream Cold Brew – add a generous pinch of cinnamon and vanilla to the cream.
Next time you don’t feel like putting on pants (or want to save a few bucks) try my DIY Starbucks Pumpkin Cream Cold Brew.
More Coffee Recipes and Ideas:
DIY Iced Coffee Bar – Homemade Coffee Syrups
My Coffee Station – I still love this as much as I did three houses ago.
Almond Milk Coffee Shakes – A non-dairy version of the Frappucino.
Vanilla Spice Latte – Still one of my favorites.