Pumpkin Cream Cold Brew (Easy 5-Minute Copycat Recipe)

Dark cold brew, pumpkin cream and a little spice: this pumpkin cream cold brew is an easy fall coffee without the drive-thru line. A thick, frothy pumpkin foam floats over smooth iced coffee and slowly swirls in as you sip. It takes about 5 minutes, and you probably have most of the ingredients already.

why make this recipe

You get the coffee-shop favorite at home for a fraction of the price, and you control the sweetness.

• Ready in 5 minutes: no cooking, just stir, froth and pour.
• Real pumpkin flavor: canned pumpkin puree and warm spices.
• Easy to customize: change the sweetener, milk and spice level.
• Skip the line: perfect for busy fall mornings and weekend treats.

how to make pumpkin cream cold brew

Ingredients

For the cold brew

• ¾ cup (6 ounces) cold brew coffee
• 1 tablespoon vanilla syrup (optional)
• Ice cubes

For the pumpkin cream

• 3 tablespoons heavy cream
• 2 tablespoons milk
• 1 tablespoon canned pumpkin puree (not pumpkin pie filling)
• 1 tablespoon maple syrup or vanilla syrup
• ⅛ teaspoon pumpkin pie spice, plus more for the top

Directions

1. Prep the glass: Fill a tall 12 to 16 ounce glass with ice.
2. Pour the coffee: Stir the vanilla syrup into the cold brew, if using, and pour it over the ice. Leave about 1½ inches of space at the top.
3. Mix the cream: Add the heavy cream, milk, pumpkin puree, maple syrup and ⅛ teaspoon pumpkin pie spice to a small jar.
4. Froth it: Froth with a handheld frother for 20 to 30 seconds, until thick and pourable. No frother? Seal the jar and shake hard for about 30 seconds.
5. Top the coffee: Slowly pour the pumpkin cream over the cold brew so it floats on top.
6. Finish and serve: Dust with pumpkin pie spice and serve right away with a straw.

how to serve pumpkin cream cold brew

Serve it right after making it, so the foam stays thick. Pair it with a cinnamon roll, banana bread, apple cider donuts or a breakfast sandwich. For a fall brunch, make a double batch and let guests pour their own foam.

how to store pumpkin cream cold brew

The finished drink doesn’t keep, so assemble it fresh. Store the pumpkin cream in a sealed jar in the fridge for up to 3 days, then shake or re-froth before using. Keep cold brew in the fridge, and add ice only when you’re ready to serve.

tips to make pumpkin cream cold brew

• Use real pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
• Keep the cream and milk very cold so they froth better.
• Stop frothing when the cream is thick but still pourable. Over-whipping makes it too stiff to swirl.
• Pour slowly over the back of a spoon for neat layers.
• Use strong cold brew so the coffee stands up to the creamy foam.

variation

• Dairy-free: use a dairy-free heavy cream or full-fat oat milk for the foam.
• Lighter: swap the heavy cream for more milk or half-and-half.
• Extra pumpkin spice: stir a little pumpkin spice syrup into the cold brew.
• Hot version: pour the foam over hot coffee or an espresso shot.
• Sugar-free: use a sugar-free vanilla syrup or your favorite sweetener.

FAQs

What is pumpkin cream cold brew?
It’s iced cold brew coffee topped with a frothy pumpkin-spice cream, also called pumpkin cold foam.

Can I make it without a milk frother?
Yes. Shake the cream mixture hard in a sealed jar, or blend it for a few seconds until it thickens.

Can I use regular iced coffee instead of cold brew?
Yes. Cold brew is smoother, but strong chilled coffee works if you let it cool completely before pouring.

Can I make pumpkin cold foam ahead of time?
Yes. Keep it in a sealed jar in the fridge for a few days and shake or re-froth before pouring.

How do I make it dairy-free?
Use oat milk or a dairy-free heavy cream for the foam, and check that your syrup is vegan.

Is pumpkin pie filling okay instead of puree?
No. Pie filling is sweetened and seasoned, so use plain canned pumpkin puree.

More Recipes on thinerecipes.com

Ellie

Pumpkin Cream Cold Brew

Smooth iced cold brew topped with a thick, spiced pumpkin cream foam. An easy 5-minute fall coffee you can make without the drive-thru line.

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Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup 6 ounces cold brew coffee
• 1 tablespoon vanilla syrup optional
• Ice cubes
• 3 tablespoons heavy cream
• 2 tablespoons milk
• 1 tablespoon canned pumpkin puree
• 1 tablespoon maple syrup or vanilla syrup
• ⅛ teaspoon pumpkin pie spice plus more for the top

Equipment

• Tall 12 to 16 ounce glass
• Small jar with lid
• Handheld milk frother (or shake the jar)
• Measuring spoons
• Straw

Method

 

1. Fill a tall glass with ice.
2. Stir the vanilla syrup into the cold brew, if using, and pour it over the ice, leaving about 1½ inches of space.
3. Add the heavy cream, milk, pumpkin puree, maple syrup and ⅛ teaspoon pumpkin pie spice to a small jar.
4. Froth for 20 to 30 seconds until thick but pourable, or seal the jar and shake hard for about 30 seconds.
5. Slowly pour the pumpkin cream over the cold brew.
6. Dust with pumpkin pie spice and serve right away.

Notes

Yield: 1 drink. Prep time: 5 minutes. Cook time: 0 minutes. Total time: 5 minutes. Course: Drinks. Cuisine: American. Storage: keep the pumpkin cream in a sealed jar in the fridge up to 3 days; shake or re-froth before using. Assemble the drink fresh. Use pumpkin puree, not pie filling. Dairy-free: use oat milk or dairy-free heavy cream. Hot version: pour the foam over hot coffee. Ratios, times and storage are my own estimates, so taste and adjust the sweetness.