Inspired by the Starbucks drink, this Pumpkin Cream Cold Brew is so easy to make at home! With iced coffee topped with a delicious pumpkin foam, it is the perfect drink on a fall morning.

Move over, Pumpkin Spice Latte—there’s a new drink in town.

Seriously though, if you haven’t tried the Pumpkin Cream Cold Brew yet at Starbucks, I highly advise you to do so ASAP. Ever since I tried it for the first time, it’s been so tempting to go and get one every day! Not that I do, of course… *shifty eyes*

For the sake of my wallet, I wanted to try and recreate this drink at home, and I think I finally found a winner. This homemade Pumpkin Cream Cold Brew has just the perfect amount of pumpkin flavor, and it’s the perfect drink as we transition from summer to fall.

A quick note before we get into it: this post contains referral links for products I love and use myself. The Baker’s Almanac earns a small commission on these links at no cost to you, and the links will always be marked with an asterisk.

Pumpkin Cream Cold Brew Ingredients

This recipe only calls for a few ingredients, and they are super easy to find:

Iced coffee/cold brew: This part is totally up to you. Brew some coffee and throw it over ice, or buy cold brew ready-made from the store.
Heavy cream: Using heavy cream in this recipe helps create that distinct foam we want, and it also gives some depth to the flavor. If you don’t have heavy cream on hand, you can substitute half-and-half, but it won’t be quite as rich.
Canned Pumpkin/Pumpkin Puree: This recipe doesn’t call for a ton of pumpkin puree, but it packs a punch! It’s just enough to get that delicious pumpkin flavor. Just pick up a can of it from your local grocery store, and save the rest for another use.
Vanilla extract: Starbucks uses their vanilla syrup in the pumpkin cream, so vanilla extract provides some of that flavor in this homemade version.
Granulated sugar: While you don’t necessarily need added sweetness to this drink, I enjoy the taste of adding in a bit of sugar. In place of sugar, you could also use maple syrup or honey if you prefer.
Pumpkin pie spice: Because it makes everything nice! Jk—this pumpkin pie spice just adds a tiny bit more pumpkin flavor into the drink, and we’re all about the pumpkin over here. If you don’t have any at home, you can substitute in a pinch each of ground ginger, ground cloves, and ground nutmeg.

How to Make Pumpkin Cream Cold Brew

This recipe only involves a few steps, and you’ll have your cold brew in no time:

1. Start by making your cold brew or iced coffee: Feel free to get inventive with this part. Brew your favorite coffee at home and pour it over some ice, or buy some premade cold brew at the store. It’s really up to you!

2. Make the pumpkin cream: Next, you’re going to combine the rest of the ingredients and froth them using a milk frother. I personally use this milk frother*, and I like it because it works on its own, unlike hand frothers.

3. Finally, assemble the drink: Once frothy and foamy, pour the pumpkin cream over the cold brew, and sprinkle a bit more pumpkin pie spice on top if you feel like it. Eagerly watch the foam drip down into the bottom of the cold brew, and enjoy!

The whole process takes less than five minutes, and you’ve got a delicious autumnal drink to enjoy. I know I’ll be enjoying this one for as long as possible!

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