Starbucks fall favorite made at home! Slightly sweet and creamy with just enough pumpkin to put you in the mood for sweater weather and a cozy movie night.
Pumpkin Cream Cold Brews are my go-to fall coffee. Buying a $5 drink every day adds up, so I developed a homemade version that captures the same flavors without the cost. This recipe is creamy, slightly sweet, and balanced with pumpkin spice—perfect for autumn mornings or an afternoon treat.
How to Make Pumpkin Cream Cold Brew
Make the Pumpkin Syrup
Combine the brown sugar, granulated sugar, pumpkin puree, water, and vanilla extract in a small to medium saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the sugars dissolve and the mixture is smooth. Remove from heat and let cool. Store the syrup in the refrigerator for up to two weeks.
Make the Pumpkin Cream
In a medium bowl, combine heavy cream (or half-and-half), pumpkin pie spice, and pumpkin syrup. Whisk by hand until the mixture thickens but remains pourable. Set aside and keep chilled until ready to assemble.
Make the Cold Brew Coffee
You can make cold brew two ways. For a traditional method, combine 1 cup coarsely ground coffee with 6 cups cold water in a pitcher or large jar. Steep in the refrigerator for at least 8 hours, preferably 12, then strain through a fine mesh sieve or coffee filter and store the concentrate in the fridge.
If you want a faster option, you can use a store-bought cold brew concentrate or pre-made cold brew. Just dilute according to the product instructions and chill before using.
Assembly
Fill two glasses or tumblers with ice. Pour about 8 oz of cold brew into each glass. Spoon or gently pour the pumpkin cream over the top. Finish with a light sprinkle of pumpkin pie spice and serve immediately.
Pumpkin Cream Cold Brew
- Author: Elizabeth Buuck
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 Drinks
Description
A cozy, slightly sweet pumpkin cream cold brew you can make at home. Creamy, balanced, and perfect for crisp fall days.
Ingredients
For the Pumpkin Syrup
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 cup water
- 1 tsp vanilla extract
For the Pumpkin Cream
- 1/2 cup heavy cream (or half-and-half)
- 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin syrup
16 oz cold brew coffee (total, about 8 oz per drink)
Instructions
For the Pumpkin Syrup
- Combine sugars, pumpkin puree, water, and vanilla in a small to medium saucepan. Cook over medium heat until the sugar dissolves and the mixture is smooth.
- Remove from heat, cool, and refrigerate for up to two weeks.
For the Pumpkin Cream
- Whisk heavy cream, pumpkin pie spice, and pumpkin syrup in a medium bowl until thickened but still pourable.
Assembly
- Fill two glasses with ice.
- Pour 8 oz cold brew into each glass.
- Top with pumpkin cream and a sprinkle of pumpkin pie spice. Serve immediately.
Looking for more pumpkin recipes? Be sure to check out reader favorite Kitchen Sink Pumpkin Cookies.