Homemade Pumpkin Cream Cold Brew – Just Like Starbucks
Let Me Tell You About This Pumpkin Cream Cold Brew
Okay, I have to confess, I was one of those people impatiently waiting for pumpkin cream cold brew to drop at Starbucks every fall—like, is it September yet? But, you know, that habit added up (my wallet can only take so much), so a couple of years ago, I started tinkering around at home. The first batch? Let’s just say it was… interesting. My husband still jokes about the “pumpkin soup coffee incident.” But after a bunch of kitchen mishaps and a little accidental magic, I landed on something that honestly tastes just like the real Starbucks thing—well, to me at least. If you hear the blender whirring at 7am in my house come October, you know what I’m up to.
Why You’ll Love This (Or, Why I Keep Making It)
I make this when the weather’s still kinda hot but I’m craving all things pumpkin. My family goes nuts for it—honestly, my little one just likes the foam (he tries to steal it off my cup every time). And it means I can control the sweetness, which is huge, because sometimes those coffee shop drinks are sugar bombs, and sometimes I just want a little hint. Plus, if you’re like me and have a random can of pumpkin puree leftover form Thanksgiving, this is the perfect excuse to use it up before it gets lost in the fridge forever.
What You’ll Need (And What I’ve Swapped In Before)
- 1 cup cold brew coffee (store-bought is fine—I use Stumptown when I’m feeling fancy, but honestly, any cold brew or leftover strong coffee works)
- 1/2 cup heavy cream (or whole milk if you want it lighter; my sister uses oat milk which is pretty good)
- 2 tbsp pumpkin puree (not pumpkin pie filling—learned that the hard way)
- 1-2 tbsp maple syrup (or honey, or heck, even regular sugar in a pinch)
- 1/4 tsp pumpkin pie spice (or just a mix of cinnamon and nutmeg if you’re out; my grandmother always used McCormick’s but store brand is fine)
- Pinch of salt (I used to skip this but it actually makes a difference!)
- Ice (enough to fill your glass)
How I Actually Make It (With Some Chaos)
- First, fill a big glass with ice—like, as much as you want. I usually go overboard; you do you.
- Pour in your cold brew. If you don’t have any, brew some strong coffee and chill it—it’s fine, just maybe don’t tell the coffee snobs.
- In a small bowl, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and salt. I use a fork because I always forget where I put the little whisk.
- Add the heavy cream (or whatever milk you’re using). Now, I usually hit this with my milk frother—a frothing wand is easiest, but I’ve also used a mason jar with a tight lid and just shook it like mad. If you’re feeling energetic, do it by hand. Just get it nice and foamy.
- Pour that gorgeous pumpkin cream over the coffee and ice. Watch it swirl—it’s mesmerizing. This is usually where I sneak a taste and then try to make it look Instagram pretty (it never is, but who cares?)
- Sprinkle an extra pinch of pumpkin pie spice on top, just to be a little fancy. Or not. Up to you.
Notes From My Own Trial and Error
- If you use pumpkin pie filling instead of puree, it’ll taste weirdly sweet and clove-y. Ask me how I know.
- Hand frothing totally works, but my arms get tired fast. Electric frother is easier but not essential—just more fun.
- Actually, I find it’s better to chill the pumpkin cream for a few minutes before pouring, but most times I forget and it’s fine.
- Once I tried coconut milk instead of cream—didn’t love it, but maybe that’s just me.
Variations I’ve Attempted (Some Worked, Some… Not So Much)
- Oat milk instead of cream—super creamy, almost too thick. But my lactose-intolerant friend loved it.
- Add a dash of vanilla extract—makes it taste a bit like melted pumpkin ice cream (in a good way).
- Once I threw in a little cayenne by accident (don’t ask)—spicy pumpkin coffee is, um, an acquired taste.
What You Need (And How to Improvise)
- Milk frother or blender (but honestly, you can just use a whisk or shake it in a jam jar if you’re in a pinch)
- Big glass
- Small bowl (for mixing, or just use a mug—no judgment)
How I Store It (Or, How It Never Lasts Long Enough)
If you mix up extra pumpkin cream, stick it in a jar in the fridge; it should be good for a day or two, but honestly, in my house it never lasts more than a day because someone always “samples” it. The coffee part keeps for ages, so you can prep that ahead if you like.
How I Serve It (And Sometimes Dress It Up)
Pour it into a tall glass, swirl the cream in, and if I’m feeling festive, I plop in a cinnamon stick—my niece thinks it’s a magic wand. Sometimes I even make a little extra foam for people who are big on the cream (me, every time). My mom likes it with a ginger cookie on the side—highly recommend.
Pro Tips (Learned the Hard Way)
- Don’t rush the frothing. I once tried blending for like 5 seconds and just got pumpkin-y milk—needs a good 30 seconds for proper foaminess.
- If the pumpkin puree is cold, it won’t mix in well, so let it sit out for a bit. Or just mash it with a fork extra hard (I’m impatient, so…)
Your Questions, Answered (Because Folks Really Ask)
- Can I use instant coffee? Sure thing—just make it strong and chill it. Nobody will know unless they’re a coffee detective.
- Is canned pumpkin really necessary? Well, it does give the best texture, but I’ve mashed up roasted pumpkin before (tastes a bit earthier, but works in a pinch).
- How do I make it vegan? Use oat or almond milk and swap maple syrup for honey. Easy as pumpkin pie (wait, is that a cliché? Probably).
- Is this better than Starbucks? On a good day, yes! But, you know, sometimes you just want someone else to make your coffee for you (I get it).
- Can I double it? Of course! Actually, I usually do, because someone always wants seconds. Just use a bigger bowl or blender.
- What do I do with leftover pumpkin? Google “pumpkin pancakes” or check out this great recipe—I do every year!
So, next time you get the pumpkin spice itch, give this a whirl. It’s not rocket science (though it might feel like it the first time), and you’ll get to impress your friends, or at least your Instagram followers. If you have any other weird pumpkin ideas, let me know—I’m always up for kitchen experiments. Cheers!
Ingredients
- 1 cup cold brew coffee
- 1/2 cup heavy cream
- 2 tablespoons milk
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Ice cubes
Instructions
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1In a small bowl, whisk together the heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until smooth and slightly thickened.
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2Using a milk frother or hand mixer, froth the pumpkin cream mixture until it becomes light and foamy.
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3Fill two glasses with ice cubes and pour cold brew coffee evenly into each glass.
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4Spoon the pumpkin cream foam over the cold brew in each glass.
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5Sprinkle a pinch of pumpkin pie spice on top for garnish and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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