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Updated on: July 15, 2025
Originally published on: July 15, 2025
This Copycat Starbucks Pumpkin Cream Cold Brew is cozy, creamy, and full of fall flavor, it’s so good, you’ll skip the drive-thru and make it on repeat!
Okay yes… so it’s technically still summer. But if you’re anything like me, the pumpkin spice cravings hit early and once they do, there’s no going back. That first sip of Starbucks’ Pumpkin Cream Cold Brew? It’s a-ma-zing! And now, you don’t have to wait for the official release or stand in any lines.
After testing, tweaking, and taste-testing some more (hard job, I know), this DIY pumpkin cream recipe has become a permanent fall favorite in my kitchen. It’s the kind of recipe you’ll find yourself making well beyond pumpkin season, because that sweet pumpkin cold foam? Absolute heaven. If you love the original, I really think you’re going to love this copycat version even more!
In the mood for all things pumpkin? You might also love these easy Pumpkin Spice Syrup or my delicious Pumpkin Spice Bars – they’re both fall favorites in my house and reader go-tos every year!
Why You’ll Love This Copycat Pumpkin Cream Cold Brew
✔ It tastes just like Starbucks (maybe even better)
✔ You can make it in 5 minutes with simple ingredients
✔ It’s easy to customize and way more affordable
How to Make Pumpkin Cream Cold Brew at Home
To make this fall favorite at home, you’ll whip up a dreamy pumpkin cold foam using heavy cream, milk, pumpkin purée, and vanilla syrup. Then pour it over ice-cold brew coffee and watch the magic happen. The result is a creamy, lightly spiced iced drink that tastes like fall in a cup.
🥄Kitchen Tools You’ll Need
You don’t need any fancy equipment, just a way to froth your cream. Here’s what helps:
- Milk frother or handheld whisk
- Mason jar with lid (for shaking if no frother)
- Measuring cup and spoons
- Tall glasses or mason jars for serving
- Straw (for those extra café vibes)
Ingredients to Make Pumpkin Cream Cold Brew
All the fall flavor, and none of the ingredients you can’t pronounce:
- heavy cream
- milk (any type you like—I use 2%)
- pumpkin purée (not canned pumpkin pie filling/mix, can should say 100% pure pumpkin))
- vanilla syrup (store-bought or homemade)
- pumpkin pie spice
- Cold brew coffee (homemade or bottled)
- Ice
Pro Tip: Make sure your cold brew is strong! The cream will mellow it out, so a bolder brew works best.
Step-by-Step Instructions
This drink comes together a lot faster than you can find a parking spot at Starbucks in October. And you don’t have to wait in any lines! Here’s how:
Step One: Make the Sweet Pumpkin Cream
- Combine the heavy cream, milk, pumpkin purée, vanilla syrup, and pumpkin pie spice in a jar.
No frother? No problem! If you don’t have a milk frother, just pour your pumpkin cream mix into a mason jar with a tight lid and shake it like crazy for 1–2 minutes. You can also blend it in a personal blender for a few seconds, super easy and just as foamy.
Step Two: Combine and Froth
- Froth with a milk frother for 1 to 2 minutes until thick and foamy.
Step Three: Fill Your Glasses with Cold Brew
- Add ice to each glass and then fill about ⅔ full with cold brew coffee. I love watching it as they combine!
Step Four: Add the Pumpkin Cream
- Spoon or pour the sweet pumpkin foam over each drink.
Step Five: Top It Off and Enjoy!
- Top with whipped cream and a sprinkle of extra pumpkin spice, pop in a straw, and enjoy your homemade Starbucks moment!
Recipe Tips and Tricks
- Make it dairy-free: Use coconut cream and almond milk, or your favorite non-dairy combo.
- Use homemade cold brew: Simply steep 1 cup of ground coffee in 4 cups of water for 12–16 hours in the fridge. Strain and it’s ready to use!
- Want it sweeter? Add more vanilla syrup or a drizzle of maple syrup to the foam.
Recipe Variations and Add-Ins
- Swap pumpkin pie spice for cinnamon and nutmeg if you don’t have a mix.
- Add a splash of maple extract or brown sugar cinnamon syrup for a twist.
- Turn it into a hot latte by heating your milk mixture and pouring it over espresso or strong hot coffee.
Storage Tip
If you have any leftover pumpkin sweet cream, you can store it in an airtight container in the fridge for up to 4 to 5 days. Be sure to give it a quick shake or stir before using as it may separate slightly as it sits. For best flavor and texture, use it within a few days. And don’t forget: always use a clean spoon to keep it fresh!
FAQs
Q: What can I use in place of pumpkin pie spice?
A: You can make a quick substitute by mixing ¾ teaspoon ground cinnamon with ¼ teaspoon ground nutmeg. For a fuller flavor, add a tiny pinch of ground ginger or allspice if you have it.
Q: Can I make the pumpkin cream ahead of time?
A: Yes! Simply store it in an air tight container then place it in the fridge for up to 4 – 5 days. Just give it a quick shake or re-froth before using.
Q: Can I use canned pumpkin pie filling?
A: I do not advise it. Stick with plain pumpkin purée which is 100% pumpkin. The pie filling has sugar and spices that will throw off the taste of your pumpkin cream.
Q: What cold brew do you recommend?
A: Any strong, unsweetened cold brew works. I’ve used homemade, Stōk, and Trader Joe’s versions with great results.
Q: How much cheaper is this than buying Starbucks Pumpkin Cream Cold Brew?
A: A grande Pumpkin Cream Cold Brew from Starbucks usually costs over $5, depending on your location. This homemade version comes in under $2 per serving, and that includes the cold brew and all the fixings. It’s a serious money-saver, especially if you’re craving it daily during pumpkin season!
Your Turn to Stir Things Up!
Did you try this Copycat Starbucks Pumpkin Cream Cold Brew? If so, I’d love to see your cozy coffee creation! Snap a pic and tag me @bullocksbuzz or use #bullocksbuzz so I can share your post. 🎃
Don’t forget to save this recipe by clicking the little heart ❤️ or pinning it on Pinterest. And if it totally made your morning, leave me a ⭐⭐⭐⭐⭐ rating on the recipe card!
And hey, while you’re here, check out some of my other fall faves, too!
Looking for More Fall Drink Recipes?
Try these reader favorites:
Printable Recipe Card
Pumpkin Cream Cold Brew (Starbucks Copycat Recipe)
This creamy Pumpkin Cream Cold Brew is an easy Starbucks copycat recipe you can make at home in minutes. It’s rich, smooth, and full of cozy fall flavor — perfect for pumpkin spice season!
Ingredients
- 1 cup heavy cream
- ½ cup milk (any type you like—I use 2%)
- ¼ cup pumpkin purée
- ¼ cup vanilla syrup (store-bought or homemade)
- 1 teaspoon pumpkin pie spice
- Cold brew coffee (homemade or bottled)
- Ice
Instructions
- In a jar, combine the heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin pie spice.
- Using a milk frother, blend the ingredients for one to two minutes, until foamy. Or place the lid on the jar and shake vigorously for two minutes until bubbles form.
- Fill a glass with ice and then add the cold brew filling the glass to about ? full.
- Top off the remainder with the pumpkin sweet cream.
- Add some whipped cream and a sprinkle of pumpkin pie spice.
- Store any leftover pumpkin sweet cream in an air tight container in the refrigerator.
Notes
Pumpkin sweet cream will stay fresh in the fridge for up to 4 to 5 days, if stored in an airtight container.
Nutrition Information:
Yield:
4Serving Size:
1 glassAmount Per Serving: Calories: 297Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 33mgCarbohydrates: 23gFiber: 1gSugar: 23gProtein: 3g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.