This post may contain affiliate links. Please read my disclosure policy for more details.
Inspired by the Starbucks version, this Pumpkin Cream Cold Brew is so easy to make at home! With iced coffee topped with a delicious pumpkin cream, it is the perfect drink on a fall morning.
As soon as September hits, I am in full-on fall mode.
I’m talking autumn candles, cozy sweaters, and pumpkin everything. And that includes my caffeinated beverages.
Last year, I became obsessed with the Pumpkin Cream Cold Brew at Starbucks, and I could not get enough. But, after buying far too many of them at Starbucks, I decided to create my own version at home, and it does not disappoint.
Lightly spiced and oh-so-pumpkiny, this homemade Pumpkin Cream Cold Brew is my favorite drink for fall. Plus, it’s even made with non-dairy milk, so everyone can enjoy it.
I hope you’ll give it a try!
Helpful Tools for Pumpkin Cream Cold Brew
To make this pumpkin cream cold brew, there are a few tools I recommend picking up:
- Milk frother – A good milk frother is pretty essential for this recipe. You can either use an electric one like this or opt for a handheld one instead. Whether I’m frothing milk for coffee or for my favorite matcha latte recipe, I use mine almost every day.
- Unsweetened cold brew — For this recipe, you can always brew your cold brew at home. But, if you’re lazy like me, I highly recommend the Stok version. I love the flavor, and I can usually find it at my local grocery store.
- Mason jar cups — Okay, these are not necessarily *essential* for this recipe, but they are pretty fun. Plus, these have lids so you can easily take your drink on the go!
Pumpkin Cream Cold Brew FAQ
Can I prepare the pumpkin cream ahead of time? Since you are frothing the ingredients together, I find that this recipe is best served immediately. It doesn’t take very long to whip up, though!
I don’t have pumpkin pie spice at home. Is there a substitute I can use? If you don’t have any pumpkin pie spice on hand, you can substitute in a pinch each of ground ginger, ground cloves, and ground nutmeg.
Can I substitute in a different kind of milk instead of oat milk? I personally find that oat milk froths the best out of any milk, so I prefer to use it for this recipe. However, you could try preparing the recipe with nonfat milk or heavy cream—if you do give either one of these a try, let me know how it turns out.
You Might Also Like These Recipes:
Print
Pumpkin Cream Cold Brew
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
Description
Inspired by the Starbucks version, this Pumpkin Cream Cold Brew is so easy to make at home! With iced coffee topped with a delicious pumpkin cream, it is the perfect drink on a fall morning.
Ingredients
- 1 cup cold brew coffee/iced coffee
- 1/2 cup oat milk
- 1 tablespoon canned pumpkin/pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon pumpkin pie spice
Instructions
- Prepare your cold brew/iced coffee: Measure out your cold brew or iced coffee in a glass and set aside. I always like to pour mine over lots of ice.
- Make the pumpkin cream: In a milk frother, combine the oat milk, canned pumpkin/pumpkin puree, vanilla extract, granulated sugar, and pumpkin pie spice. Froth everything together for a minute or two until foamy and thick.
- Assemble the drink: Pour the pumpkin cream over your prepared ice coffee, then serve immediately. I like to sprinkle a bit more pumpkin pie spice on top before serving!
Notes
- If you don’t have pumpkin pie spice, you can substitute in the following: a pinch each of ground ginger, ground cloves, and ground nutmeg.
Leave a Reply