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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
Equipment
- milk frother
Ingredients
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing! Does it separate very quickly?
This looks so good! What a fun treat to make during the fall!
Great recipe!
Thank you!
I made this this morning and I was so excited because I have fallen in love with Starbucks PCCB but hate spending that $5.50! It was great!! I will for sure make my own cold brew in the future once I’ve used the premade coldbrew.
Also, I used heavy cream instead of half and half because I already had a carton in the fridge, and I didn’t strain it because I didn’t have a frother. Either way it still turned out fine and taste great!
Thanks again for sharing this recipe!!
So glad you loved it Mara!
This is Phenomenally Exquisite and taste exactly like the one that I buy in Starbucks. Thank you so much for the recipe.
I do have one more question thou, I noticed the one on Starbucks has the Pumpkin Cream stay on the top and slowly goes down , so I guess my question is how do I let the pumpkin cream to sit on top and go down slowly? I did put it in my Keurig Frother with the cold setting. On. Am I doing something wrong or do I need to add or substitute an ingredient? The taste is there, I’m just wondering about the execution. Anyways, if you have any tips or any help it will be much appreciated. 😊
The cold foam usually sits on top of the ice. So make sure you are using ice and the cold foam is thick enough (:
Hi Jetta – I have tried it with different milks and heavy whipping cream gets very thick and sits on top of the ice best. Definitely nice for an added indulgence.
Yes heavy cream is what we use at Starbucks mixed with our pumpkin spice sauce
Actually the pumpkin Cream Cold Foam is made from a mixture of vanilla syrup, heavy whipping cream and 2# milk(vanilla sweet cream) and pumpkin sauce. The must be icy cold and then whipped in a blender for it to sit on top of the cold brew What is shown here is more like a coffee creamer- which is a nice home alternative to actually coming to Starbucks.
Just to add my 2 cents: at Starbucks we actually blend the cream in a blender, so no frother necessary. That said, I can’t wait to try this recipe out.
Thanks Nelle! I did try it in my own blender but I found it didn’t get as frothy as I would like. I think the high powered professional blenders probably work better, for those who have them. Can’t wait to hear what you think!
Hello, just did your recipe, I just want to ask, how long do I leave the Pumpkin Cream In the Fridge for? I took the shortcut and just bought the pre-made cold brew but wanted to see how long before I can try it. Thanks for the recipe it smells very good and I hope it taste even better. Cheers
Hi Daniel – you can use it anytime! It does froth and taste better when it is cold in my opinion. The pumpkin cream should last at least a few days in the fridge, depending on how fresh your ingredients were.
I’m a little confused by the recipe because the Starbucks pumpkin cream cold brew is made with fresh whipping cream not half and half.. I’m feeling like this will taste a lot different
Hi Rebecca – if you look at the starbucks website, it says the pumpkin cream cold brew contains milk and cream. Half and half is a mix of milk and cream, which is why I used it here. However, you could easily switch out the half and half for all heavy cream if you prefer. Let me know if you end up trying it!
When substituting the sugar with vanilla, did you use vanilla coffee syrup and did you still use the full 1/2 cup of that? Thank you 🙂
Hi, I just used vanilla flavored sugar. I haven’t tried it with vanilla syrup so I’m not sure about the quantities.
I made this with Swerve (keto friendly sugar) and it was very weird tasting. I’ve never used Swerve so I’m not sure how it tastes alone… but it was just not good. I will be trying your recipe again with regular sugar because I know your recipe is probably fabulous as written. ☺️
Hi Alexis – Oh no! I’ve never tried swerve so I don’t have any tips for you unfortunatly. I would love to hear what you think of the recipe once you try it with sugar!
My cold foam did not froth and I have the same frother that you do?!! 😞
Hi Cassy – it didn’t froth at all? Was it cold or warm when you frothed it? It definitely froths better when it is cold. Also did you use the cold froth setting not the warm froth setting? Those things might make a difference. If not, you could also try making it with skim milk or low fat milk for more froth – but it won’t have as rich of a taste. I think the taste is closer to the starbucks version with the half and half. Hope that helps!
I used it while cold and on the cold setting on the frother. I feel like heavy cream does better. I put some half and half in by itself and it doesn’t do much. I think I may be doing something wrong or expecting something different. But it won’t sit on the top at all! Thank you for your response!
After making the cream accordi g to the recipe and making sure it is nice and chilled, I cut it with a little low fat milk just before frothing (skim, 1% or 2%) because lower fat milks froth better. Also this recipe makes the cream a little too sweet for me, so the extra milk helps cut the sweetness and build better froth too.
Thanks Kimberly! Great tip!
Looks so deliciously good! Would really give this a try. I’m really into iced coffees and creating a home-made one will be so fun.
I never cared for the psl, so when my husband got the pccb, I was skeptical. I became obsessed. I’m trying to cut back on the Starbucks though as I spend way too much there, so I loooove this recipe.
The first batch I made, I thought was a little too sweet, so I used 1/3 c sugar on the second batch. Honestly, I think 1/4 c will be even better for me. I also need to buy a milk frother. I thought my stick mixer would work, but not so much.
Hi Sabrina – so glad you love it! It’s great that you can customize it to your own tastes. I love my milk frother, I bet you will love yours too!
You can get a cheap frother at Ikea under 5. mine was 2.50 but that was pre-pandemic mania I am sure it’s more now but does the trick. 🙂 Can’t wait to try this recipe after I go get all the ingredients needed. Sounds perfect!
This is the best!!! Thank you for posting. I love being able to make this special treat at home and save a few dollars!
SO glad you love it Jill!
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?
HI Brittney, it should probably last about a week as long as your half n half isn’t close to expiring.
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!!
So happy to hear that! Let me know how the keto version turns out!
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!
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!
Why do you have to cook it on the stove top? Why not just mix and go?
Hi Heather – it is so the sugar dissolves, and to intensify the flavors and help them blend together.
Just made this recipe and looking forward to my coffee tomorrow!
Yay, can’t wait to hear what you think, Rebecca!
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!🌟🌟🌟🌟🌟
So glad you loved it and were able to make it dairy free!
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!!!
I’m so glad you loved it Mercedes!