Description
This copycat Starbucks pumpkin cream cold brew is made with real pumpkin puree and maple syrup for a creamy, fall-inspired coffee drink that comes together in under 5 minutes. It’s the perfect balance of bold cold brew and silky pumpkin spice cream.
Ingredients
Scale
- ½ cup heavy cream
- 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
- 1–2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
- 1–2 cups cold brew coffee per serving
- Ice cubes
Instructions
- In a medium bowl, combine ½ cup cold heavy cream, 2 tablespoons pumpkin puree, 1-2 tablespoons maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon pumpkin pie spice, and a tiny pinch of salt. Whisk vigorously until thick and frothy—about 2-3 minutes by hand or 30 seconds with a handheld frother. The mixture should hold soft peaks but still be pourable.
- Fill a tall 16-ounce glass completely with ice cubes.
- Pour 1 to 1½ cups of cold brew coffee over the ice, leaving about 2 inches of space at the top for the cream.
- Slowly pour the pumpkin cream mixture over the back of a spoon onto the cold brew so it floats on top.
- Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top of the cream for presentation. Serve immediately.
Notes
Chill the bowl and whisk in the freezer for 5 minutes before starting for best results. The pumpkin cream can be made up to 3 days in advance and stored in the refrigerator. For dairy-free, use full-fat coconut cream. For a lower-sugar option, reduce maple syrup to 1 teaspoon and add a drop of stevia.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 180
- Sugar: 10
- Sodium: 50
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: pumpkin cream cold brew, copycat Starbucks, iced pumpkin coffee, fall coffee drink, easy pumpkin recipe