If you’re as obsessed with pumpkin spice as I am and love cold brew coffee, then this Homemade Pumpkin Cream Cold Brew Recipe is going to become your new fall (or anytime) obsession. It’s super simple, wonderfully creamy, and the perfect way to jazz up your regular cold brew with that cozy pumpkin flavor you crave. Trust me, once you try this, you’ll never want to go back to plain cold brew again.
Why You’ll Love This Recipe
- Quick and Easy: You can whip this up in just 5 minutes, perfect for busy mornings or afternoon pick-me-ups.
- Rich and Creamy: The mixture of whole milk and heavy cream creates a luscious foam that elevates your cold brew.
- Perfect Pumpkin Flavor: Using pure pumpkin puree and pumpkin pie spice gives you an authentic taste without overwhelming sweetness.
- Customizable: Whether you want it sweeter, less creamy, or dairy-free, this recipe adapts easily to your preferences.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients come together to create a decadent pumpkin cream that pairs perfectly with cold brew. Each component plays its part—milk and cream bring richness, brown sugar adds just enough sweetness, and pumpkin puree combined with warming spices gives that distinct seasonal flair. One tip: always pick pure pumpkin puree, not the pie filling, because that can get too sweet or spice-heavy.
- Whole Milk: Adds body and helps smooth out the creaminess without making it too heavy.
- Heavy Cream: Essential for that thick, velvety foam you’ll love topping your coffee.
- Brown Sugar: Provides subtle molasses notes and just the right amount of sweetness.
- Pumpkin Puree: Use the plain, unsweetened kind for authentic pumpkin flavor without extra sugar.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves that hits all those cozy notes.
- Cold Brew Coffee: This acts as your base – strong, smooth, and the perfect partner for the creamy pumpkin topping.
Variations
One of the best things about my Homemade Pumpkin Cream Cold Brew Recipe is how easy it is to personalize. I often tweak sweetness or spice levels, and sometimes swap dairy for non-dairy options to suit different tastes or dietary needs. Play around and find your perfect combo—you might love a hint of vanilla extract mixed in, or prefer it less sweet with just a pinch of spice.
- Dairy-Free Variation: I’ve made this with oat milk and coconut cream instead of dairy, and it still turns out silky and delicious—perfect if you’re avoiding dairy.
- Extra Spice Kick: Adding a pinch of ginger or cardamom can give your pumpkin cream an unexpected but delightful twist.
- Sweetness Adjustment: If you prefer a less sweet drink, try reducing the brown sugar to 1 tablespoon or swap for a natural sweetener like maple syrup.
- Vegan Version: Combining plant-based milk with coconut cream and maple syrup works wonders and keeps it indulgent yet vegan-friendly.
How to Make Homemade Pumpkin Cream Cold Brew Recipe
Step 1: Whip Up the Pumpkin Cream
Start by combining the whole milk, heavy cream, brown sugar, pumpkin puree, and pumpkin pie spice into a milk frother if you have one—that’s my go-to gadget for this recipe. Froth for about 30 seconds or until the mixture reaches your preferred thickness. If you don’t have a frother, don’t worry! You can use a blender on high speed or shake everything vigorously in a mason jar (be ready for a mini arm workout!). The key is getting a light, airy foam that floats beautifully atop your coffee.
Step 2: Assemble Your Cold Brew
Fill a glass generously with ice cubes—trust me, you want your cold brew extra chilly. Pour in about 1 cup of your cold brew coffee over the ice. I like to use a strong cold brew concentrate diluted just a little because it balances perfectly with the sweet pumpkin cream.
Step 3: Top and Enjoy
The moment of magic: spoon or gently pour your freshly whipped pumpkin cream over the cold brew. You’ll notice it magically floats on top, creating that gorgeous layered look that makes the drink feel so fancy. Grab a straw or sip through the foam—both ways are sublime. Enjoy immediately for the best texture and flavor!
Pro Tips for Making Homemade Pumpkin Cream Cold Brew Recipe
- Use Fresh Pumpkin Puree: I learned the hard way—pumpkin pie filling is too sweet and changes the flavor balance. Stick to pure pumpkin puree.
- Froth Like a Barista: If your frother isn’t powerful, blend the cream mixture first then whisk manually to get a good foam.
- Ice and Coffee Temperature: Fill your glass with plenty of ice and use cold coffee to maintain that refreshing chill longer.
- Drink It Fresh: The pumpkin cream is best right after frothing; avoid prepping too far ahead to keep the texture light and fluffy.
How to Serve Homemade Pumpkin Cream Cold Brew Recipe
Garnishes
I love topping this drink with a light dusting of extra pumpkin pie spice or cinnamon right before serving—it adds a pop of aroma and makes it feel extra special. Sometimes I sprinkle a tiny drizzle of caramel sauce, especially if I’m treating myself on a chilly afternoon. Whipped cream is an optional but decadent addition if you’re in a splurge mood.
Side Dishes
Pair your pumpkin cream cold brew with baked goods like pumpkin muffins, cinnamon sugar doughnuts, or even a slice of spiced banana bread. Those warm autumn flavors complement the drink beautifully, making your coffee break feel like a mini fall feast.
Creative Ways to Present
For a festive touch, I sometimes serve this in a clear mason jar with a colorful striped straw and a cinnamon stick as a stirrer—looks Instagram-ready and tastes even better. During gatherings, you could set up a pumpkin cream cold brew bar with various toppings and spices so friends can customize their own drinks. It’s always a hit!
Make Ahead and Storage
Storing Leftovers
I usually don’t recommend storing the pumpkin cream separately for more than a day because it can lose its froth and begin to separate. If you have leftovers, keep it in an airtight container in the fridge and gently stir before attempting to use it again, but freshly whipped is always best.
Freezing
Freezing this drink isn’t ideal because the cream texture changes, and ice crystals can form. If you want to prep in advance, I recommend freezing your cold brew concentrate separately and whipping the pumpkin cream fresh when you’re ready to serve.
Reheating
If you want a warm version, brew your coffee hot, then gently warm the pumpkin cream in a saucepan on very low heat just until warm—avoid boiling. Froth quickly again or whisk vigorously to reintroduce some air, then combine for a cozy pumpkin cream latte vibe.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree for this recipe?
I highly recommend NOT using pumpkin pie filling because it contains added sugars and spices that can overpower the delicate balance of flavors in this cold brew. Pure pumpkin puree gives you control over sweetness and spice, ensuring the best taste and texture.
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What if I don’t have a milk frother?
No problem! You can mix the pumpkin cream ingredients in a blender for 20-30 seconds or shake them vigorously in a sealed mason jar. It might take a bit more effort but still creates that lovely whipped texture.
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Can I make this recipe dairy-free?
Absolutely! Swap the whole milk and heavy cream for plant-based alternatives like oat milk for creaminess and coconut cream for thickness. The key is combining a lighter milk with a thicker cream to mimic that luscious texture.
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How long does the pumpkin cream keep its frothy texture?
The pumpkin cream is best consumed right after making as it starts to lose its frothiness after about 15-20 minutes. If you need to store it briefly, keep it chilled and give it a quick whisk before using.
Final Thoughts
I absolutely love how this Homemade Pumpkin Cream Cold Brew Recipe turns an ordinary coffee moment into something magical and seasonal with minimal fuss. It’s my go-to for cozy mornings or weekend treats, and I can’t wait for you to give it a try and fall in love with it the way I have. Grab your pumpkin puree and cold brew, and let’s make your coffee break a little sweeter and a whole lot creamier!
Print
Homemade Pumpkin Cream Cold Brew Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Drink
- Method: No-Cook
- Cuisine: American
Description
Enjoy a delicious and creamy homemade pumpkin cream cold brew that blends the rich flavors of pumpkin puree and warm spices with smooth cold brew coffee, topped with a luscious pumpkin-spiced foam. This easy-to-make autumn-inspired drink is perfect for a refreshing pick-me-up or cozy treat.
Ingredients
Pumpkin Cream
- ¼ cup whole milk
- ¼ cup heavy cream
- 2 tablespoons brown sugar
- 1 tablespoon pumpkin puree
- ¼ teaspoon pumpkin pie spice
Cold Brew Coffee
- 1 cup cold brew
Instructions
- Prepare the Pumpkin Cream: Combine the whole milk, heavy cream, brown sugar, pumpkin puree, and pumpkin pie spice in a milk frother. Froth the mixture for about 30 seconds or until it reaches your desired thickness and creaminess.
- Assemble the Drink: Fill a glass with ice cubes and pour in the cold brew coffee. Gently top the cold brew with the prepared pumpkin cream foam.
- Serve: Enjoy your homemade pumpkin cream cold brew immediately to experience the freshest flavor and optimal texture.
Notes
- If you don’t have a milk frother, you can create the sweet cream by blending the ingredients or shaking them vigorously in a mason jar, though the latter requires significant arm strength.
- This coffee drink is best served immediately after preparation to maintain the frothy texture and fresh taste.
- For the best flavor, use pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
