The new Starbucks Pumpkin Cream Cold Brew is so much better than the Pumpkin Spice Latte, and you can make it at home! You won’t believe how easy this DIY Pumpkin Cream Cold Brew Recipe is to make. It only takes 6 ingredients and 5 minutes!
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Is anyone else OBSESSED with the new Pumpkin Cream Cold Brew at Starbucks? 🙋♀️🙋♀️🙋♀️ I’ve already had three this week. It’s a problem. But actually, it was all in the name of RESEARCH because as soon as I took my first sip I knew I had to recreate an at home version of pumpkin cream cold brew.
I actually got a little tired of Pumpkin Spice Lattes a few years ago. They are usually too sweet for me. But I do like the festive pumpkin spice flavors. Pumpkin Cream Cold Brew is made with smooth cold brew (you can make your own or take a shortcut and buy cold brew concentrate), and a sweetened pumpkin spice cream. You can add as much or as little pumpkin cream as you want. Plus, as excited as everyone is for fall, it’s still pretty hot, right? So cold brew makes more sense for early fall.
Tips For making Pumpkin Cream Cold Brew at Home
You can make your own cold brew concentrate – see my guide HERE for how to make cold brew at home! Or you can buy it if you want to take a little shortcut. Trader Joe’s and Kroger both sell bottles of cold brew concentrate!
After whisking together your pumpkin cream, strain it through a fine mesh sieve to remove solids from the pumpkin and spices.
Store your pumpkin cream in the refrigerator in a container with a tightly fitting lid.
When ready to make your Pumpkin Cream Cold Brew, froth up your pumpkin cream with a milk frother (I use this one) or a blender.
How to make Starbucks Pumpkin Cream Cold Brew at Home
Make a batch of cold brew (see my guide here) or you can buy bottled cold brew at the grocery store.
Make the Pumpkin Cream:
In a medium saucepan, combine half and half, sugar, pumpkin puree, and pumpkin spice. Whisk over medium heat until sugar is dissolved and mixture is steaming. Do not boil.
Strain through a fine mesh strainer. Transfer to a clean jar with a lid and store in the fridge.
Optional step: Froth up your pumpkin cream using a milk frother or blender right before using.
Pour cold brew coffee into a glass filled with ice. Top with desired amount of pumpkin cream. Dust with a pinch of pumpkin spice. Enjoy!
More Pumpkin Spice Recipes:
Pumpkin Cream Cold Brew
Print Pin RateIngredients
For Pumpkin Cream
- 1 cup half and half
- 1/2 cup sugar I used vanilla sugar
- 1 TBSP pure pumpkin puree NOT pumpkin pie filling
- 1 tsp pumpkin pie spice
- 2 tsp vanilla extract
Pumpkin Cream Cold Brew
- 8 ounces cold brew coffee click for my guide on how to make cold brew
- 4 ounce pumpkin cream
Instructions
How to make Starbucks Pumpkin Cream Cold Brew at Home
- Make a batch of cold brew - or buy it premade.
Make the Pumpkin Cream:
- In a medium saucepan, combine half and half, sugar, pumpkin puree, and pumpkin spice. Whisk over medium heat until sugar is dissolved and mixture is steaming. Do not boil.
- Remove from heat and whisk in vanilla extract.
- Strain through a fine mesh strainer. Transfer to a clean jar with a lid and store in the fridge.
To make one Pumpkin Cream Cold Brew Coffee
- Optional step: use a milk frother to froth the pumpkin cream right before using.
- pour cold brew into a glass filled with ice. Top with desired amount of pumpkin cream. Dust with a pinch of pumpkin spice.
How to make Cold Brew Coffee at home
Jill Podhiny says
This is the best!!! Thank you for posting. I love being able to make this special treat at home and save a few dollars!
Meghan says
SO glad you love it Jill!
Brittney says
I’m having a pumpkin patch day where all 3 sets of grandparents come with us and our son dresses up in his costume so all of his grandparents get to see him instead of going from house to house. I am going to make this for everyone! How long does it last in the fridge?
Meghan says
HI Brittney, it should probably last about a week as long as your half n half isn’t close to expiring.
HOLLY says
YAY! I’m going to try to make this keto friendly this week! You have probably just saved my bank account and my waist line haha! I have never been this obsessed with a Starbucks drink and one just opened half a block away from me, on my walk to my son’s school! Also, beautiful blog! I’ll be checking out more things.thanks!!
Meghan says
So happy to hear that! Let me know how the keto version turns out!
Holly says
It’s close, but the cream doesn’t have pumpkin spice in it. I have a cinnamon allergy and Starbucks told me it’s not in the cream. Still trying to find a recipe that works for me!
Meghan says
Hi Holly! The Starbucks version uses their vanilla sweet cream mixed with a little bit of their pumpkin spice syrup. Making it at home, you could definitely leave out the cinnamon. I have a recipe for pumpkin spice linked in this recipe – cinnamon is the main spice in it, but I’m sure you could make a version without cinnamon. Let me know if you give it a try!
Heather says
Why do you have to cook it on the stove top? Why not just mix and go?
Meghan says
Hi Heather – it is so the sugar dissolves, and to intensify the flavors and help them blend together.
Rebecca says
Just made this recipe and looking forward to my coffee tomorrow!
Meghan says
Yay, can’t wait to hear what you think, Rebecca!
EA says
This is delicious! I substituted almond milk as my system won’t tolerate dairy. Although the froth is less & may be less creamy-tasting, it is SO good! Thanks for the recipe!🌟🌟🌟🌟🌟
Meghan says
So glad you loved it and were able to make it dairy free!
Mercedes says
I tried it and it was amazing! I didn’t have a mesh strainer, so I just kept the pumpkin spice floating around! I will make this again!!!
Meghan says
I’m so glad you loved it Mercedes!
Marianne says
Made this today as I have to have decaf and Starbucks doesn’t offer that in cold brew. it’s SO good!
jacqui says
I was wondering if this recipe calls for 8oz of straight concentrate?
Since it said 8 oz of cold brew, I mixed my concentrate with equal parts of water then added only 2 oz of the pumpkin cream and it was more than enough and so tasty. Smells wonderful, too!
I feel like the 4 oz of pumpkin cream would have been good if I had used the straight concentrate but too much for the diluted concentrated.
Meghan says
Hi Jacqui – It is 8 ounces of cold brew that has been diluted – but it’s just a suggestion, you should definitely use the quantities that you like! It will be different for people depending on personal preference. I’m so glad you loved it!
colleen says
Made this today – I didn’t add the sugar as I don’t drink my coffee that way. It tastes really good. Made another double batch so we can enjoy it over the next couple of days. Thanks for the recipe.
Meghan says
SO glad you loved it Colleen!
Bayleigh says
Freaking NAILED IT with this recipe! I added a little more pumpkin puree but holy…cow. You saved me some money! Thank you so much for creating this!!! .❤️
Meghan says
Hi Bayleigh – Thank you so much! So glad you love it.
Megan says
This is a great recipe! I was going to go broke trying to keep up with my addiction to the drink at Starbucks, and knew they would eventually take it away from me once the season was over. I HAD to find out how to make it myself! I’ve never used a frother before (I went out and bought one for <$10 at Target just for this), and it took me a while to figure out, but I'm going to save so much money in the long run. Tastes yummy, almost like the real thing! Thanks for the recipe!
Meghan says
Yay! So happy you love it Megan!
lisette says
wonderful recipe!! the only changes i made were adding a teaspoon more pumpkin puree and a little bit more half and half (i bought the drink from starbucks as i made it so i could get the best comparison, theirs is a touch creamier than ur recipe). overall, wonderful!! and i am so happy to have found this so soon after the drink came out!
Meghan says
So glad you love it Lisette!
Micki says
You did an amaaaazing job creating this recipe. I made it Saturday with my own cold brew and it was delicious. I actually drank the entire thing on my first day. I was WIRED, LOL
MICHELLE says
Flavors are great. Wanted to send an update, I tried this with Unsweetened Cashew milk. You don’t get the true foam foam with the cashew milk but flavors turned out delicious. Thank you so much for the recipe
Emily says
Hey there!
Is it possible to store in the fridge for the week or make fresh Everytime?
Meghan says
Yes, you can store it in the fridge, it should make a few servings.
BREANNA WAGNON says
Would you be able to leave the sugar out all together? Would it have any other side effects on the recipe besides the sweetness level/taste?
Meghan says
Hi Breanna – I don’t think it would have any side effects besides the taste! Let me know if you try it.
Deb z says
I thought the recipe said heavy cream vs half and half? Did you change that ingredient?
Meghan says
Hi Deb – nope, it was always half and half! But you could probably do a mix of heavy cream and milk if you want, since that is what half and half is.
Sloane says
Vanilla is listed in the cream recipe, but never mentioned again — is it added to the saucepan with the other ingredients, or stirred in later?
Meghan says
Hi Sloane – yes, it is stirred in after simmering. I’ve updated the instructions to reflect that. Thank you!
Hadams says
Will you explain more on how to make the pumpkin puree?
Meghan says
Hi! I used canned pumpkin puree, but if you want to make your own you can cut a small baking pumpkin in half, scoop out the seeds and roast in the oven at 400 degrees F. Roast it for 45-60 minutes or until it is tender. Then you can remove the skin and puree the pumpkin in a food processor until smooth.
HAYLEY says
This was super good! The flavors were like spot on and it made me feel better knowing what I put in it and how cheap and easy it was to make!
The only thing I would do next time would be to try it with milk or cream. I’ve done cold foams at home and found milk and a milk frothed makes it foam like it does at Starbucks. The creaminess would definitely come from using only cream and then frothing it slightly (not too much so as to get pumpkin whipped cream, although that would be DELICIOUS!)
Thanks for sharing! 😊
Meghan says
SO happy you loved it Haley!
Dawn greenan says
I use maple syrup as a sweetener, and think it will go well with the pumpkin. Will also try this with almond milk. More concerned with the flavor and ingredients than with foam. Anxious to give it a try! Thanks so much for the recipe. 😘
Meghan says
I think maple would work well here! Let us know how it turns out!
Sierra says
Hello! Do you know how long this would last stores in the fridge? Thank you so much!
Meghan says
Hi Sierra – I would say about 5 days.
Michelle says
Quick question, best recommendation for making this dairy free? My system just won’t handle heavy cream. Should I try Unsweetened Almondmilk Creamer? Or perhaps coconut cream? Any recommendations would be extremely helpful.
Thank you.
Meghan says
Hi Michelle – I haven’t tried a dairy free version so I can’t be sure. I would say go with the almond milk creamer as the coconut cream may give it an off flavor. I’m not sure if the almond milk will froth the same way as dairy milk – but I think it would be an acceptable substitute. Let us know how it turns out!
Jamie Jackson says
Do you think it would be the same using Splenda, Stevia or another sugar substitute?
Meghan says
Hi Jamie – probably not exactly the same. I haven’t tried it with any sugar substitutes so I am not sure how it would turn out. However, I think it would probably turn out fine. Just be sure to use the proper amount of the substitute (the package might tell you how much to use instead of sugar). Let us know if you give it a try!
Andrea says
I just try this today and it was amazing !!!!
Meghan says
Yay! So glad you loved it!
C2tjma says
So going to try this! My wife loves the drink at Starbucks. How long do you think the pumpkin cream would last in the fridge?
Meghan says
Hi! So glad you are going to give it a try! I would say it should last probably 5 days.