Pumpkin Cream Cold Brew (Starbucks Copycat)
Updated Sep 06, 2026
Homemade Pumpkin Cream Cold Brew made with cold brew coffee and a quick pumpkin cream with maple syrup and pumpkin spice. Ready in about 5 minutes.
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I am very predictable once pumpkin season starts (which is pretty much August now, and I am fine with that… lol); a pumpkin cream cold brew is the first of many pumpkin-flavored things I look forward to. Once I start seeing pumpkin drinks everywhere, I want one too, but when it’s still warm out, I’m not exactly ready to jump straight into a pumpkin spice latte, so this is basically my starter drink for the season.
I also will not pretend to be above a Starbucks fall drink. Pretty much every year, the second the pumpkin cream cold brew comes back on the menu, I’m in line for one, and then I look at the receipt and remember why I figured out how to make it at home. This copycat tastes just as good to me, costs a fraction of what they charge, and I get to make it exactly as sweet as I want instead of the standard, which for me is always a little too sweet.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
The pumpkin cream is what makes or breaks this one, and it took me a lot of testing to get it to a place I was actually happy with. I wanted it thick and foamy but still pourable, so it would sit on top and then slowly sink down into the coffee. What I figured out is that the cream froths up so much better when it’s cold, right out of the fridge. And you can definitely go too far with it. One time I whipped it too long and it got stiff and clumpy instead of soft and foamy, so now I just stop as soon as it thickens up.
I also learned to go easy on the pumpkin puree, because a little really does go a long way. When I put in too much, the cream got heavy and kind of grainy, and I lost that light foam I was going for. And use plain pumpkin puree, not the pie filling. I tried the pie filling once and it’s already sweetened and spiced, so it threw the whole thing off.
The sweetness took me a while too. The Starbucks one is really sweet, and I went back and forth before I decided to pull mine back a little so I could still taste the coffee. So taste the cream before you pour it in, and if you want it closer to the Starbucks version, just add a little more maple syrup.
Happy Cooking!
– Yumna
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Pumpkin Cream Cold Brew Ingredients
- Pumpkin cream: Heavy cream or half-and-half, maple syrup, pumpkin puree, and pumpkin pie spice make up the pumpkin cold foam. I use pure pumpkin puree here, not pumpkin pie filling, since the filling already has sugar and spices added. Half-and-half works if I want something a little lighter, but heavy cream gives me a thicker foam. If I do not have maple syrup, I can replace the 2 tablespoons with 2 tablespoons of honey, or sometimes I have simple syrup in my fridge already. I don’t recommend using a dry, granulated sugar instead.
- Pumpkin puree: Since I only need a couple tablespoons for this Pumpkin Cream Cold Brew, I usually portion and freeze whatever is left rather than letting it disappear into the back of the fridge.
- Coffee: Cold brew gives me the smoothest result, but regular coffee works too, as long as I chill it completely first. Pouring warm coffee over ice just waters everything down faster.
- Ice: I use enough to fill most of the glass before adding the coffee. Larger cubes melt a little more slowly over crushed.
How to Make Pumpkin Cream Cold Brew
These step-by-step photos walk you through how to make Pumpkin Cream Cold Brew. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Starbucks Copycat Pumpkin Cream Cold Brew recipe below
1. Add the Pumpkin Cream Ingredients
Add the heavy cream or half-and-half, maple syrup, pumpkin puree, and pumpkin pie spice to a bowl, jar, or measuring cup with enough room for the mixture to expand as it froths.
2. Froth Until Bubbly and Thick
Use a milk frother, whisk, or electric whisk until the cream looks thick and foamy. I stop once it has enough body to sit on top of the coffee instead of immediately disappearing into it.
3. Pour the Cold Brew Over Ice
Fill a tall glass (about 12–16 ounces) with ice cubes, pour the cold brew into the cup, leaving space for the pumpkin cream.
4. Add the Pumpkin Cream
Pour the froth slowly over the cold brew. I like to leave it layered at first and stir it in as I drink.
Recipe Video Tutorial
Full Starbucks Copycat Pumpkin Cream Cold Brew Recipe
Pumpkin Cream Cold Brew Recipe
Video
Ingredients
- ½ cup heavy cream or half and half
- 2 tablespoons maple syrup
- 2 tablespoons pumpkin puree
- ¼ teaspoon pumpkin pie spice
- 2 cups cold brewed coffee
- Ice
Instructions
- To make the cream, place the heavy cream or half and half, maple syrup, pumpkin puree, and pumpkin pie spice in a jar or measuring cup with a spout. 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 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. For help making cold brew at home, see my cold brew coffee recipe.
- Add vanilla. Add a drop or two of vanilla extract to the pumpkin cream; use an alcohol-free extract for the best flavor.
Recipe Tips
- Strain the cream after blending if it looks grainy. Pumpkin puree can have fibrous bits that make the pumpkin cream less smooth. You may have to re-froth it if it deflates.
- 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.
- Use very cold coffee. Even cold brew can warm up if it has been sitting out for a while. Starting with cold coffee keeps the ice from melting so quickly and diluting the drink.
- Make the cream in a container with some extra room. The volume increases as it froths, and a small cup gets messy fast. A tall measuring cup or jar works especially well.
Troubleshooting
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.
If I am using half-and-half, the foam will naturally be looser than it is with heavy cream. I also make sure everything is cold before frothing and use a container that gives the frother enough room to move.
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 tap ‘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. Tap 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!
Looks delicious. I’m wanting to try it.
Thank you so much! You’ll have to let me know what you think!
I’m a little confused so I made the pumpkin cream mixture and then you have four cups of cold brew coffee. Am I mixing the four cups of cold brew with the entire pumpkin cream that I made? And that’s one serving?
Hi Karrie, the recipe is for 4 servings. You can adjust the serving size on the recipe card to 1 if you only want to make a single serving. Hope you enjoy!
It’s so good not to sweet, perfect for iced coffee!
That’s perfect! Thank you!
Thank you so much for these recipes Yumna, The pumpkin ones sound delicious, can’t wait to try them !
You’re so welcome! Hope you enjoy!!
You are incredible! I sooo..
look forward to your, “feel good
foodie” to try all and share with
all. Thank you so, stay well and
safe. A new dedicated friend,
Val Menard 302 922 3167
Aww, thank you so much!
This looks delicious. Question about the recipe: In step 2 it says “pour the cold brew mixture into the cup.” As best I can tell, there is a mixture that makes up the pumpkin spice cream (step 1), and then there is the cold brew coffee. When you refer to the cold brew “mixture” should this just be the pour the cold brew COFFEE into the cup?
Thanks!
Thank you! Yes, that’s correct! The cold brew mixture is just the cold brew. Hope you enjoy!
It is DELICIOUS!! Thanks so much. Last question – do you have a preferred ratio of coffee to pumpkin spice cream?
Thank you! Hmmm, I would say about 2:1 ratio of cold brew to pumpkin cream. But definitely start with less pumpkin cream and add as needed!
Your the best Yumna. Love this so delicious 😋
Aww, thank you so much!
I made this drink this morning and was surprised how easy it was to make and how delicious it was! I will definitely be making it again. In my opinion it taste much better than Starbucks.
It really is that easy! Yay!! I think so too haha.
Your recipes are really amazing. Can you please make this coffee in a hot coffee version?
Thank you so much! I would recommend warming it up in a small saucepan so that the pumpkin puree gets really incorporated into the creamer and everything warms up. Otherwise it will just split when it hits hot drink. You can also check out my Homemade Pumpkin Spice Latte!
Have you tried this with hot coffee?
Not yet!
What kinds of milks alternatives can be used? Is there a way to boost the froth for other non-dairy milks?
Oat milk froths up pretty well, but it won’t be as creamy.