This Copycat Starbucks Pumpkin Cream Cold Brew is creamy, dreamy and just as good as the real thing. It’s a DIY recipe so that you can make your pumpkin coffee drinks at home.
I am a big fan of the Pumpkin Spice Latte. 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.
Instant. Fan.
And 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.)
So 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.
Now I think that I like the pumpkin cold brew more than the latte.
The Pumpkin Cream
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.)
Ingredients //
All you need is heavy cream, pumpkin pie mix, ice, cold brew coffee and pumpkin pie spice.
Heavy Cream. Purchase a small half pint (about 1 cup) and use it up within a week. And always use cold cream for best results.
Pumpkin Pie Mix. 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 a pre-mixed pumpkin pie filling. The sugar and spice are already in the canned pumpkin pie mix. I bought a can of Libby’s by accident and it is a perfect way to use it up.
Cold Brew Coffee. Store-bought or homemade (see below) both work beautifully. My favorite store-bought brand is Califia Farms.
How to Make Cold Brew Coffee
Feel free to buy the pre-measured packets they sell in the store or make it from scratch with whole coffee beans coarsely ground in a coffee grinder. It takes 1 cup coarsely ground coffee beans for every 4 cups COLD filtered water. Simply:
- Stir together ground coffee beans and water in a large pitcher. Refrigerate for 12-24 hours.
- Then, place a cheesecloth-lined strainer over a large bowl. Gently strain the cold brew coffee.
- Dilute the coffee with another 4 cups COLD filtered water. If you like your coffee stronger, use less water.
How to Make // The Steps
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.
- Add heavy cream and pumpkin to a cold bowl or jar. Whip until it just holds shape.
- Add ice to a tall glass.
- Pour cold brew 3/4 of the way.
- Top with cream. Sprinkle with pumpkin pie spice, if desired.
Whip it By Hand: 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.
What Makes This Pumpkin Cream Cold Brew So Good?
I love to create homemade versions of Starbucks creations any chance I get because:
- All it takes is a few ingredients to make pumpkin cold brew any time of year!
- It’s cheaper and easier than you think – and doesn’t require you to put on pants.
- It can be customized to suit your own tastebuds (keep reading to learn more!)
Variations for 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:
- Vanilla Cream: Add ½ teaspoon vanilla bean paste and 2 Tablespoons powdered sugar to the cream.
- Salted Caramel Cream: Whip together 2 Tablespoons salted caramel and cream.
- Chocolate Cream: Add ½ – 1 teaspoon cocoa and 2 Tablespoons powdered sugar to cream.
- Cinnamon Cream: Add a generous pinch of cinnamon and ½ teaspoon 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. Fabulous.
More Coffee Recipes //
- 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.
Originally published in September 2019, updated October 2020 with updated images and updated recipe card.
If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!
Copycat Starbucks Pumpkin Cream Cold Brew
Ingredients
Pumpkin Cream Cold Brew:
- 1/4 cup heavy cream
- 2 Tablespoons pumpkin pie mix
- ice
- Cold Brew Coffee store-bought or homemade – see notes
- pumpkin pie spice optional
Vanilla Cream Cold Brew:
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla bean paste
- 2 Tablespoons powdered sugar
Salted Caramel Cream Cold Brew:
- 1/4 cup heavy cream
- 2 Tablespoons Salted Caramel Sauce
Chocolate Cream Cold Brew:
- 1/4 cup heavy cream
- ½ – 1 teaspoon cocoa
- 2 Tablespoons powdered sugar
Cinnamon Cream Cold Brew:
- big pinch cinnamon
- ½ teaspoon vanilla
Instructions
- Add heavy cream and pumpkin to a cold bowl. Whip until it just holds shape.
- Add ice to a tall glass.
- Pour cold brew 3/4 of the way.
- Top with cream. Sprinkle with pumpkin pie spice, if desired.
My cream mixture doesn’t want to stay on the top like Starbucks. Missing ingredient? What is the secret to that?
The key to getting the cream to float on top is the whipping process. The cream needs to be whipped just enough to slightly thicken but not fully whipped into a stiff peak consistency. If the cream is too thin, it will sink into the coffee. Make sure to use cold cream as it whips up better. Additionally, using heavy cream (rather than light cream, half-and-half or milk) will also help the cream float because of its high fat content. I really think using an immersion blender can give you a good consistent result. Also, make sure to pour the cream slowly onto the cold brew to ensure it sits on top.