Starbucks fall favorite made at home! Slightly sweet and creamy with JUST enough of a pumpkin kick to get you in the mood for sweater weather and a Hocus Pocus viewing party.
Pumpkin cream cold brews from Starbucks are my fall coffee drink of choice. No competition. But buying a $5 drink every day just wasn’t doing good things for my bank account, so I set out to create a homemade version that stands up to the real deal. And I really outdid myself with this one guys! It’s bomb. Let’s do it!
How to Make Pumpkin Cream Cold Brew
Make the Pumpkin Syrup
In a small-medium saucepan, combine the sugar, brown sugar, pumpkin puree, water, and vanilla extract. Bring to a boil, and then reduce to a simmer for about 5 minutes, or until sugars are dissolved. Let cool and use as needed. Store in the fridge for up to two weeks.
Make the Pumpkin Cream
In a medium bowl, add the heavy cream (or half and half) pumpkin spice, and pumpkin syrup. Whisk by hand until the cream is thick, but still pourable. Set aside
Make the Cold Brew Coffee
There’s two different ways you could go about this. First, the traditional way where you steep coffee grounds in cold water for about 12 hours, then strain and serve. This works fine and tastes great, but requires some planning.
If you’re like me and you want this like RIGHT NOW, Starbucks has you covered. You can now find cold brew concentrate at your local grocery and it’s amazing. Just add water and you’re good to go. Here’s the ones I used.
If you’re good at planning these type of things and want to do the homemade version, then just add 1 C of ground coffee in a pitcher or large bowl with 6 C cold water. Let steep for at least 8 hours, but 12 is even better. Then strain and store in the fridge.
Assembly
Add ice to a glass or tumbler. Pour in 8 oz of cold brew. Top with pumpkin cream and an extra dash of pumpkin pie spice. Enjoy your homemade Pumpkin Cream Cold Brew!
Pumpkin Cream Cold Brew
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 Drinks
Description
A Starbucks fall favorite made at home. It’s slightly sweet and creamy, with the perfect amount of pumpkin.
Ingredients
For the Pumpkin Syrup
- 1/2 C Brown Sugar
- 1 C Granulated Sugar
- 1/2 C Pumpkin Puree
- 1 C Water
- 1 tsp Vanilla Extract
For the Pumpkin Cream
- 1/2 C Heavy Cream (or half and half)
- 1/2 tsp Pumpkin Pie Spice
- 1/4 C Pumpkin Syrup
16 oz Cold Brew Coffee
Instructions
For the Pumpkin Syrup
- Add all ingredients to a small to medium sauce pan and cook over medium heat until sugar dissolves.
- Cool and store in the fridge for up to 2 weeks.
For the Pumpkin Cream
- Add all ingredients to a medium mixing bowl and whisk until the mixture is thick, but still pourable. See image in above blog post.
Assembly
- Fill two glasses or tumblers with ice.
- Pour 8 oz Cold Brew in each glass.
- Top with pumpkin cream and an extra sprinkle of pumpkin pie spice.
Looking for more pumpkin recipes? Be sure to check out reader favorite Kitchen Sink Pumpkin Cookies.
How would I turn this into a hot drink?
Hey Amy!
You could steam 2 TBSP of the pumpkin syrup with some milk and then pour that into freshly brewed espresso for a pumpkin latte. Or you could stir 1 TBSP into your regular cup of coffee, then top with the whipped pumpkin cream from this recipe! Hope that helps!