Pumpkin Cream Cold Brew (DIY Starbucks Recipe!) (2024)

This pumpkin cream cold brew recipe is a DIY version of a popular fall drink sold in coffee shops. It's a combination of pumpkin spice cold brew and sweet pumpkin cream cold foam on top - the perfect iced coffee to transition from summer to fall. Plus, it's easy to make, with just 15 minutes of hands-on time required!

If you're a fan of the always-anticipated fall menu at most coffee shops - classic PSL or otherwise - you have to try this homemade spin on pumpkin cream cold brew. It's cool, creamy, and lightly sweet, with a delicate pumpkin spice flavor & bold coffee kick. And unlike the case with those seasonal menus, you can have this drink at home year-round!

What it is

This drink is essentially two parts: pumpkin spice cold brew coffee (easily made from scratch) and creamy pumpkin cold foam. My version is made with a rich brown sugar pumpkin spice syrup, steeped with fresh whole spices for the absolute best flavor. When mixed into whipping cream, it creates a silky foam that tastes just like pumpkin pie - perfect for mellowing out a bold cup of coffee! The foam sits on top of the iced coffee and slowly blends into it as you drink, creating a beverage that's strong yet smooth, and perfectly sweet.

Ingredients

Here's what you'll need to recreate this classic coffee shop drink at home:

A few things to note...

For the pumpkin spice cold brew:

• Any coarsely ground coffee will work well; feel free to use decaffeinated beans if preferred. You can also buy pre-made cold brew (regular or nitro) or even use freshly-brewed and chilled coffee like I do with my lavender-vanilla, mint, and caramel iced coffee recipes.
• If you do opt to make your own, I highly recommend using filtered water for the best taste.

For the pumpkin spice syrup:

• This recipe uses whole spices - specifically nutmeg, cloves, cinnamon sticks, and ginger root - for two reasons. Whole spices have a more potent flavor than ground spice, and they stay fresh for longer periods of time. But perhaps more importantly, using the whole spice avoid the issue of a grainy syrup, which is my chief complaint with most homemade pumpkin spice syrups I've tried.
• Although I used a whole vanilla bean in this syrup, you can substitute 1 teaspoon of vanilla extract if preferred.
• Any kind of brown sugar will work for this recipe, but I don't recommend substituting it since no other sugar will add that same rich molasses-y flavor.
• Use pumpkin puree only, not the canned pie filling.

For the pumpkin cream:

• Use regular or heavy whipping cream for a thick pumpkin cold foam that will sit on top of your iced coffee and add a luxuriously creamy flavor. I've tried using part half-n-half, and I truly feel that it takes away from the overall experience of the cold foam because of its lower fat content. If you want to attempt a dairy-free version of this drink, I'd suggest using well-chilled, canned coconut cream.

Making your own cold brew

Cold brew is literally just coffee (grounds) that have been steeped in cold water over an extended period of time as a method of brewing. The idea is that the coffee winds up with a smoother flavor, and simultaneously doesn't get diluted with ice in order to make a cold drink.

It's actually incredibly easy to make, and takes less than 5 minutes of hands-on time. It's also cheaper than buying it pre-made, and can easily be made decaf based on the type of coffee you use!

Here's how you do it:

Step One: Add 1 cup of ground coffee to a quart-size (32 ounce) jar and pour 3 cups of filtered water on top. Cover with a lid and shake well to combine. (You can also do this in a pitcher or even a French press, and simply stir the grounds and water together). Transfer the mixture to the refrigerator to "brew" overnight - or for about 12 hours.

Step Two: Strain the grounds from the water; you can do this with a coffee filter, your French press, or even a nut milk bag. Keep it refrigerated until you're ready to use it. It should stay fresh for 1-2 weeks.

Making pumpkin spice syrup

This is the syrup I use to flavor and sweeten the cold foam for this drink, but it can also be used to make a pumpkin spice latte, or any other hot or iced coffee!

Step One: Combine1 cup of water with your spices: 2-3 cinnamon sticks, 10 whole cloves, a few slices of ginger root, half a nutmeg (chopped), and 1 vanilla bean (split down the middle, with the seeds scraped out). Bring the mixture to a low boil on medium-high heat, and then reduce it to medium-low and add 1 cup of brown sugar, cooking and stirring occasionally until the sugar has dissolved. Take it off the heat, cover it, and let the spices steep for 30 minutes.

Step Two: Using a fine-mesh strainer, strain the spices from the syrup and pour it back into your saucepan. Add ¾ cup of pumpkin puree and continue to cook the syrup on medium-low heat for another 2-3 minutes, until the pumpkin is fully and smoothly incorporated.

Step Three: Pour the syrup into a jar or other sealed container and refrigerate until cool. It should keep well for about a month; just give it a good shake before using!

Making pumpkin cream cold brew for one

This recipe makes enough coffee and syrup for multiple drinks; here's how to make a single-serving:

Step One: Froth together 4 ½ tablespoons of whipping cream with 2 tablespoons of syrup and a pinch of salt. The mixture should be thick, smooth, and creamy when done.

Step Two: Stir together 6 ounces of cold brew with another teaspoon of syrup in your glass of choice. Add ice if desired. Pour the pumpkin cream on top and stir lightly before drinking.

Note: Feel free to adjust the amount of sweetener used in this drink based on your personal preferences!

Recipe FAQ

Serving ideas

For breakfast, try serving this drink with a slice of pumpkin chocolate chip bread, a simple pumpkin scone, or - if you're looking for something a little healthier - a pumpkin oat flour muffin. For an afternoon treat, you could opt for something a bit more indulgent, like a mini pumpkin cheesecake or a slice of this pumpkin bundt cake!

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