Starbucks Copycat Pumpkin Cream Cold Brew
Updated Aug 13, 2025
Try my homemade Starbucks copycat Pumpkin Cream Cold Brew recipe. It's refreshing, deliciously creamy and easy to make with a few ingredients!
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Homemade Starbucks Pumpkin Cream Cold Brew
I used to be such a fan of the Starbucks pumpkin cream cold brew until I realized that I can actually make it really easily and a lot cheaper at home! Made with pumpkin spice and pumpkin puree, this cold coffee drink takes me just a few minutes to make and has all those fall vibes.
There’s something about fall that makes me crave pumpkin coffee drinks – hot and cold ones. My version of the pumpkin cream cold brew doesn’t just have pumpkin spice flavor but real pumpkin puree which gives it that orange color and more of a pumpkin flavor.
Happy Cooking!
– Yumna
Pumpkin Cream Cold Brew Ingredients
- Coffee: I use cold brew coffee for this recipe because it’s less acidic than iced coffee, but iced coffee works if it’s all you have.
- Half and half: It has a nice creamy thickness, but is lower in calories and fat than cream. You can also use almond milk, oat milk, or coconut milk for a dairy-free version.
- Sweetener: I love the flavor of maple syrup with the warm pumpkin spices. You can also use honey, agave or simple syrup if you make this often!
- Pumpkin puree: I recommend pure pumpkin puree because it has no added spices or sweeteners. This way, you can control the flavor of the drink with maple syrup and pumpkin pie spice. Look carefully at the grocery store, because pumpkin puree is not the same as pumpkin pie filling! If you use pumpkin pie filling, the drink will be too sweet.
- Pumpkin pie spice: These warm spices give the pumpkin cold brew its iconic fall taste. You could mix your own with spices like cinnamon, nutmeg, clove, or ground ginger.
Recipe Video Tutorial
How to Make Pumpkin Cream Cold Brew
Pumpkin Cream Cold Brew
Video
Ingredients
- 1 cup half and half
- 3 tablespoons maple syrup or to taste
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 4 cups cold brewed coffee
- Ice
Instructions
- To make the cream, place the half and half, maple syrup, pumpkin puree, and pumpkin pie spice in a bowl. Use a frother or electric whisk to combine until thick and foamy.
- Fill a tall glass (about 12–16 ounces) with ice cubes, pour the cold brew mixture into the cup, leaving space for the pumpkin cream. Add some of the pumpkin cream mixture on top. Use a tall stirrer or straw to stir.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Boost your cold brew. Brew your coffee base with a cinnamon stick or a vanilla bean for more flavor.
- Add a hint of vanilla. A drop or two of vanilla extract in the pumpkin cream is a nice flavor upgrade.
- Make it extra frothy. For an airier pumpkin cream, use your frother to whip it up even more before serving.
Recipe Tips
- Use heavy cream for a thicker consistency. If you do, I suggest adding 1–2 tablespoons of milk for every ¼ cup of heavy cream to loosen it so it doesn’t turn into whipped cream.
- Strain the cream after blending if it looks grainy. Pumpkin puree can have fibrous bits that make the pumpkin cream less smooth.
- Re-shake or re-whisk as needed. When the mixture settles in the fridge, you may notice some separation, which is completely normal. Just give it a shake and it’ll be good to go.
FAQs
Store the pumpkin cream in an airtight container in the fridge for 5–7 days, separately from the cold brew coffee. Mix together right before serving.
I recommend freezing cold brew, but not pumpkin cream. The cream will separate and lose its airy consistency in the freezer. I like storing cold brew in ice cube trays because they won’t water down your drink. They’ll last in the freezer for up to 3 months.
You can make the cold brew and pumpkin cream ahead of time and store them separately in the fridge. The cold brew will last up to 5 days in the fridge, and the pumpkin cream will last for 5–7 days in the fridge. You’ll need to froth the cream again before serving.
You can still make pumpkin cream cold brew without a frother. Add the pumpkin cream ingredients to a mason jar, add the lid, and shake the mixture well until thick and foamy, about 1 minute. You can also just use a whisk.
Comments
So good! Just like Starbucks 😋
And so much more affordable to make at home, glad you liked it!
Is there a print option?
Yes! You can click ‘jump to recipe’ at the top of the post or scroll down to the recipe card (right above the comments). There, you’ll see a little printer icon button over the photo. Click on it to get a printable version of the recipe. Hope that helps!!
1 serving shows 4 cups of coffee. how many ounces is each of those cups?
A full batch of this recipe makes 4 servings. There is roughly 8 ounces of cold brew in each cup, topped with pumpkin cream.
This is a pretty good jumping off point. It needs double the maple syrup, 1 whole tsp of pumpkin pie spice, 4 tablespoons of pumpkin puree, added 2 tsp vanilla for more richness, and it could use table cream in place of the half and half for a better froth and mouth feel. But, if you want to go “skinny,” this is a good recipe. I have now changed the recipe for my files, and call it my own! Thanks for sharing!
Thanks for sharing your variation!
Hi, instead of maple syrup, can I use sweetened condensed milk? If so how much?
Not quite like starbucks but a good substitute! Forgot to add vanilla but I think that will give it the extra sweetness I’m wanting. I used oat milk. Will try again with half and half.
You can adjust the sweetness level to taste and the vanilla does add to the overall flavor. Hope you like round two better!
Instead of using maple syrup can I use Vanilla syrup?
Sure!
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