Pumpkin Cream Cold Brew (Starbucks Copycat)

Why You’ll Love This Recipe

• Thick, velvety pumpkin–spice cold foam that stays layered over bold, smooth cold brew.
• Just-sweet-enough vanilla base with warm autumn spices and real pumpkin.
• No special equipment required—use a handheld frother, French press, or a jar.
• Faster and more affordable than the coffee shop, with ingredients you recognize.

Grocery List

• Produce: 100% pumpkin purée (canned), optional whole nutmeg for grating
• Dairy: Heavy cream, milk (2% or whole)
• Pantry: Cold brew coffee (or coffee beans if brewing), granulated sugar, light brown sugar, vanilla extract, pumpkin pie spice, fine sea salt, ice

Full Ingredients

Cold Brew Base (for 2 drinks)

• 2 cups (480 ml) cold brew coffee, well chilled
• 2 cups ice cubes
• 2 tbsp (30 ml) vanilla syrup (see Quick Vanilla Syrup or use store-bought)

Pumpkin–Spice Cold Foam

• 1/3 cup (80 ml) heavy cream, very cold
• 3 tbsp (45 ml) milk (2% or whole), very cold
• 2 tbsp (30 g) pumpkin purée (100% pumpkin, not pie filling)
• 1 1/2 tbsp (18 g) light brown sugar, packed
• 1/2 tsp pumpkin pie spice, plus a pinch for garnish
• 1/2 tsp vanilla extract
• Pinch fine sea salt

Quick Vanilla Syrup (makes about 1/2 cup; leftovers keep)

• 1/2 cup (120 ml) hot water (just off the boil)
• 1/2 cup (100 g) granulated sugar
• 1 tsp pure vanilla extract
• Pinch fine sea salt

Optional: Homemade Cold Brew (yields ~4 cups ready-to-drink)

• 1 cup (85–100 g) coarsely ground coffee
• 4 cups (960 ml) cold filtered water

Step-by-Step Instructions

Step 1: Make (or grab) the vanilla syrup

In a heatproof jar, stir together 1/2 cup hot water and 1/2 cup sugar until completely dissolved and clear. Stir in 1 tsp vanilla extract and a pinch of salt. Cool to room temperature, then refrigerate. You will use 2 tbsp for two drinks; refrigerate the rest for up to 2 weeks.

Step 2: Optional—brew your own cold brew

Combine 1 cup coarsely ground coffee with 4 cups cold filtered water in a jar or pitcher. Stir, cover, and steep 12–18 hours in the refrigerator. Strain through a fine-mesh sieve lined with a coffee filter or cloth. Chill until ready to use. For each drink, measure 1 cup of this ready-to-drink cold brew.

Step 3: Chill tools and measure for the foam

For best texture, place your mixing cup and whisk/frother attachment in the freezer for 5 minutes. Measure the foam ingredients: 1/3 cup heavy cream, 3 tbsp milk, 2 tbsp pumpkin purée, 1 1/2 tbsp brown sugar, 1/2 tsp pumpkin pie spice, 1/2 tsp vanilla, and a pinch of salt.

Step 4: Froth the pumpkin–spice cold foam

In the chilled cup, combine the measured foam ingredients. Use a handheld milk frother (20–40 seconds), a French press (pump plunger 20–30 strokes), or a tightly sealed jar (shake 60–90 seconds) until the mixture thickens to a glossy, pourable foam that forms soft peaks and ribbons. It should expand slightly but still flow off a spoon.

Step 5: Sweeten the cold brew and add ice

Fill two tall glasses with ice (about 1 cup each). Add 1 cup cold brew to each glass. Stir 1 tbsp vanilla syrup into each glass until combined. Taste and adjust sweetness if desired.

Step 6: Layer with foam and finish

Leave about 1 to 1 1/2 inches of headspace in each glass. Spoon or slowly pour a thick cap of pumpkin–spice cold foam over the cold brew so it sits on top. Dust lightly with pumpkin pie spice or a fine grate of nutmeg. Serve immediately and enjoy layered sips of bitter, creamy, and warmly spiced coffee.

Pro Tips

• Keep everything cold. Chilled cream, milk, and tools make a thicker, longer-lasting foam.
• For ultra-smooth foam, press the pumpkin purée through a fine sieve before frothing.
• Avoid over-whipping; you want a glossy, pourable foam, not whipped cream.
• Use large, clear ice cubes to slow dilution and show off the layers.
• Homemade cold brew ratio: For stronger flavor, use 1 cup grounds to 3 cups water and dilute to taste when serving.

Variations

• Dairy-Free Foam: Use 1/3 cup barista-style oat creamer + 1 tbsp coconut cream in place of the cream and milk.
• Maple Pumpkin: Swap brown sugar for 1 1/2 tbsp pure maple syrup in the foam and use maple syrup to sweeten the coffee.
• Chai-Spiced: Replace pumpkin pie spice with 1/2 tsp chai spice blend for a cozy twist.

Storage & Make-Ahead

Vanilla syrup keeps up to 2 weeks refrigerated. Homemade cold brew stays fresh 7–10 days chilled in a sealed container. Pumpkin cold foam is best made fresh; it holds for up to 2 hours in the fridge (it will slowly deflate). Assemble drinks just before serving for the cleanest layers.

Nutrition (per serving)

Approximate values: 225 calories; 14 g fat (9 g saturated); 21 g carbohydrates; 2 g protein; 18 g sugars; 45 mg sodium; 150–180 mg caffeine (varies by coffee strength and brand).