Starbucks fall favorite made at home! Slightly sweet and creamy with just enough pumpkin to get you in the mood for sweater weather and a cozy movie night.
Pumpkin cream cold brews are my go-to fall coffee. Buying an expensive drink every day adds up, so I developed a homemade version that rivals the cafe classic. It’s slightly sweet, creamy, and full of pumpkin flavor — perfect for crisp days and autumn gatherings.
How to Make Pumpkin Cream Cold Brew
Make the Pumpkin Syrup
Combine brown sugar, granulated sugar, pumpkin puree, water, and vanilla extract in a small to medium saucepan. Bring the mixture to a boil, then reduce heat and simmer about 5 minutes, or until the sugars dissolve and the syrup is smooth. Allow it to cool before using. Store the syrup in the refrigerator for up to two weeks.
Make the Pumpkin Cream
In a medium bowl, combine heavy cream (or half-and-half), pumpkin pie spice, and pumpkin syrup. Whisk by hand until the mixture is thick but still pourable. Set aside in the refrigerator until ready to assemble.
Make the Cold Brew Coffee
You can make cold brew two ways. The traditional method is simple but requires planning: combine 1 cup coarsely ground coffee with 6 cups cold water in a pitcher or large bowl, steep for 8–12 hours, then strain and refrigerate. This yields a smooth, low-acid cold brew.
If you want coffee immediately, you can use a store-bought cold brew concentrate or ready-made cold brew from the grocery store. Dilute concentrate according to package directions or pour the prepared cold brew over ice.
Assembly
Fill glasses or tumblers with ice. Pour about 8 oz of cold brew into each glass. Gently float or pour the pumpkin cream over the coffee, then finish with a light sprinkle of pumpkin pie spice. Serve immediately and enjoy your homemade Pumpkin Cream Cold Brew.
Pumpkin Cream Cold Brew
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- Author: Elizabeth Buuck
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 Drinks
Description
A Starbucks fall favorite recreated at home. This drink is slightly sweet, luxuriously creamy, and balanced with warm pumpkin spice.
Ingredients
Scale
For the Pumpkin Syrup
- 1/2 cup Brown Sugar
- 1 cup Granulated Sugar
- 1/2 cup Pumpkin Puree
- 1 cup Water
- 1 tsp Vanilla Extract
For the Pumpkin Cream
- 1/2 cup Heavy Cream (or half-and-half)
- 1/2 tsp Pumpkin Pie Spice
- 1/4 cup Pumpkin Syrup
16 oz Cold Brew Coffee
Instructions
For the Pumpkin Syrup
- Add brown sugar, granulated sugar, pumpkin puree, water, and vanilla to a small or medium saucepan. Cook over medium heat, stirring until the sugars dissolve.
- Let the syrup cool, then transfer to a container and refrigerate for up to two weeks.
For the Pumpkin Cream
- Combine heavy cream (or half-and-half), pumpkin pie spice, and pumpkin syrup in a medium bowl. Whisk until the mixture thickens but remains pourable.
Assembly
- Fill two glasses with ice.
- Pour 8 oz cold brew into each glass.
- Top each drink with pumpkin cream and a light sprinkle of pumpkin pie spice. Serve immediately.
Looking for more pumpkin recipes? Be sure to check out reader favorite Kitchen Sink Pumpkin Cookies.