Copycat Starbucks Pumpkin Cream Cold Brew
This Starbucks Copycat Pumpkin Cream Cold Brew recipe is a must-try fall coffee drink. Learn how to make this coffee house favorite at home in just a few easy steps using my quick video tutorial.
This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.
I’ve officially been bit by the Starbucks Pumpkin Cream Cold Brew bug! I’m only a year or so late to the party but you can be rest assured I’ve arrived in full force. Man, have I been missing out on this delicious fall pumpkin coffee drink.
A few weeks ago, I shared on my Instagram story that I was indulging in one of my favorite Starbucks coffee drinks. If you’re curious, my typical Starbucks order is a non-fat white chocolate mocha with a pump of raspberry. You must give it a try!
After sharing my coffee concoction, I thought it would be fun to ask others what their favorite specialty coffee from Starbucks was. To my surprise, the current overwhelmingly popular drink from Starbucks is the Pumpkin Cream Cold Brew. And I’d never tried it…What’s wrong with me!
The next day like any other person who has been taken over by peer pressure would do (shaking my head), I made my way through the Starbucks drive-thru and ordered myself the infamous Pumpkin Cream Cold Brew coffee. I kid you not, one sip folks, and I was instantly hooked. Hooked as in, I went back to Starbucks two more times in that same week to feed my cold brew pumpkin spice coffee addiction!
It really is the perfect pumpkin spice coffee for the month of September when it’s still extremely warm out and the idea of hot coffee in 90 plus Florida temperatures sounds like torture. Once it eventually cools down, I’ll switch to my homemade pumpkin spiced latte with espresso. Yum!
I’ve got to say, there’s something about this pumpkin spice coffee that is just plain addicting. The sweet pumpkin pie spice flavor combined with the cold brew coffee makes for the ultimate fall drink combination. Your tastebuds practically thank you for indulging in one!
After spending an embarrassing amount of time in the Starbucks drive-thru, I thought it would be worth my while to try and recreate a copycat recipe for the pumpkin cream cold brew to make at home. Not to mention, it’s definitely more cost-effective to make these at home.
It took some testing, but I am pleased to say I came up with a recipe that will give the original Starbucks pumpkin coffee drink a run for its money. And the best part is, the recipe is super easy! What I found with other recipes I researched on the Internet is that they have you basically jumping through hoops to achieve what I was able to make in minutes.
When I’m ready for a pumpkin cream cold brew coffee, I’m ready for it now! That was said in my best Veruca voice. You know, the spoiled rotten girl from Willy Wonka and the Chocolate Factory. There’s no time to brew my own cold brew from scratch and leave it overnight to settle. Or heat up the ingredients for pumpkin cream only to have to put it in the refrigerator to cool down completely before using it.
I wanted to create the easiest route to a Starbucks Pumpkin Cream Cold Brew and I nailed it. Signed, sealed, and delivered in pretty pumpkin spice flavors. Are you ready to make it with me?
How to Make Pumpkin Cream Cold Brew
Before I teach you the process, let’s talk about some things you’ll want to know before making these glasses of pumpkin spice deliciousness!
- For the pumpkin cream, it is very important that you use heavy whipping cream. If you want to achieve an actual cream-like consistency to sit on the top of your cold brew coffee, heavy whipping cream is really the only way to go. You could use half and half or milk of any variety, but just know you’ll never achieve an actual cream no matter how much you whip your mixture.
- When it comes to blending up your cream, I recommend using a handheld mixer. An immersion blender would work well too. I like the idea of using one of these two options because you can see inside the bowl you’re using to determine when your cream is ready. You want to mix it until it thickens but not too long that it becomes actual whipped cream. You can use a blender, but it’s a little harder to see what’s happening inside of it with the lid on.
- In terms of the cold brew coffee, I went with the store-bought variety here. Again, my goal with this recipe was to find the easiest and fastest way to recreate a Starbucks Pumpkin Cream Cold Brew. If you’re looking to save some money, and time isn’t an issue, my friend Brittany put together this recipe for Easy At-Home Cold Brew Coffee.
With that out of the way, let’s get started on the recipe.
½ cup of heavy whipping cream, 1 heaping tablespoon of pumpkin puree (not pumpkin pie filling), 3 splashes of vanilla syrup (more if you prefer a sweeter drink), ½ tsp of pumpkin pie spice (plus more for garnish), cold brew coffee (store-bought or homemade)
Begin by adding ½ cup of heavy cream into a bowl or large measuring cup. I personally prefer the measuring cup because the spout makes it easier to pour the finished pumpkin cream on top of the cold brew coffee.
Add the pumpkin puree, ½ teaspoon of pumpkin pie spice, and two splashes of the vanilla syrup into the measuring cup with the heavy whipping cream.
Grab your handheld mixer and begin combining your ingredients at medium speed. This process will take very little time so make sure you’re keeping a close eye on the cream mixture. It took around a minute for me. You’re looking for the liquid to be thick enough to coat a spoon but not full whipped cream like you’d add on a sundae!
Once your pumpkin cream is done, fill your glass with ice and coffee about ¾ of the way up the glass.
Add in a splash of the vanilla syrup to add a little sweetness to the cold brew. If you prefer more sweetness, feel free to add more vanilla syrup or even sugar to the coffee. Just know that the coffee will mix with the pumpkin cream as you drink it and the cream is already on the sweet side.
Gently layer your pumpkin cream on top of your cold brew.
Finally, add a couple of sprinkles of pumpkin pie spice to your pumpkin cream cold brew and you’re done!
For my pumpkin spice lovers out there, this Copycat Starbucks Pumpkin Cream Cold Brew is going to send you straight to heaven after one tiny sip. Enjoy this coffee house inspired drink in your very own home at half the price and in 5 minutes flat.
Copycat Starbucks Pumpkin Cream Cold Brew
This Starbucks Copycat Pumpkin Cream Cold Brew recipe is a must-try fall coffee drink. Learn how to make this coffee house favorite at home in just a few easy steps.
Ingredients
- ½ cup of heavy whipping cream, 1 heaping tablespoon of pumpkin puree (not pumpkin pie filling), 3 splashes of vanilla syrup (more if you prefer a sweeter drink), ½ tsp of pumpkin pie spice (plus more for garnish), cold brew coffee (store-bought or homemade)
Instructions
- Begin by adding ½ cup of heavy cream into a bowl or large measuring cup. I personally prefer the measuring cup because the spout makes it easier to pour the finished pumpkin cream on top of the cold brew coffee.
- Add the pumpkin puree, ½ teaspoon of pumpkin pie spice, and two splashes of the vanilla syrup into the measuring cup with the heavy whipping cream.
- Grab your handheld mixer and begin combining your ingredients at medium speed. This process will take very little time so make sure you’re keeping a close eye on the cream mixture. It took around a minute for me. You’re looking for the liquid to be thick enough to coat a spoon but not full whipped cream like you’d add on a sundae!
- Once your pumpkin cream is done, fill your glass with ice and coffee about ¾ of the way up the glass. Add in a splash of the vanilla syrup to add a little sweetness to the cold brew. If you prefer more sweetness, feel free to add more vanilla syrup or even sugar to the coffee. Just know that the coffee will mix with the pumpkin cream as you drink it and the cream is already on the sweet side.
- Gently layer your pumpkin cream on top of your cold brew.
- Finally, add a couple of sprinkles of pumpkin pie spice to your pumpkin cream cold brew and you’re done!
Notes
- For the pumpkin cream, it is very important that you use heavy whipping cream. If you want to achieve an actual cream-like consistency to sit on the top of your cold brew coffee, heavy whipping cream is really the only way to go. You could use half and half or milk of any variety, but just know you’ll never achieve an actual cream no matter how much you whip your mixture.
- When it comes to blending up your cream, I recommend using a handheld mixer. An immersion blender would work well too. I like the idea of using one of these two options because you can see inside the bowl you’re using to determine when your cream is ready. You want to mix it until it thickens but not too long that it becomes actual whipped cream. You can use a blender, but it’s a little harder to see what’s happening inside of it with the lid on.
- In terms of the cold brew coffee, I went with the store-bought variety here. Again, my goal with this recipe was to find the easiest and fastest way to recreate a Starbucks Pumpkin Cream Cold Brew. If you’re looking to save some money, and time isn’t an issue, my friend Brittany put together this recipe for Easy At-Home Cold Brew Coffee.
Want to remember this? Post this idea for Pumpkin Cream Cold Brew to your favorite Pinterest board!
WELCOME TO THE WEDNESDAY LINK PARTY! MEET YOUR HOSTS:
Jaclyn from Coffee, Pancakes, and Dreams
Brittany from Dreams and Coffee
Mary Leigh from Live Well Play Together
Tiffany from Lake Life State of Mind
Lindsay from Lindsay’s Sweet World
Keri from Cultivate an Intentional Life
Holley from Simply Holley Marie
This is my favorite fall Starbucks drink too! Can’t wait to make this version!!
It’s so good!! I can’t believe it took me this long to try it. Lol!
This looks so good! I actually haven’t tried the pumpkin cold brew yet!
I hadn’t tried it until just recently and I was instantly obsessed! It is so darn delicious.
This looks delicious! And, my daughter-in-law also has an obsession with this Pumpkin Cream Cold Brew from Starbucks. Like you–she’s there 3x/week ordering it. And I’m impressed (but not surprised) that you have created a fabulous knock-off! You are so clever! I’m sharing this with my daughter-in-law–the Starbucks version starts adding up money-wise when you’re there 3x each week. I know she’ll appreciate having your fabulous knock-off! Another great post for the season!
I’ve been making these every single morning for Zach and Patrick…they’re obsessed! I’m starting to wonder if I’m saving money or spending more now that I know how to make them on my own. Oh, brother!! Hope your daughter-in-law loves the recipe as much as we do!