This Pumpkin Cream Cold Brew Coffee is a close copy cat of the Starbucks iced coffee recipe, and it's so perfect for fall. Bonus: it's got real pumpkin in it!

Step 1 Make the cold brew coffee by mixing water and coffee grinds together in a large pitcher. Let sit overnight in the fridge for at least 12 hours (or up to 48 hours if desired).

Step 2 When ready to serve, slowly pour coffee through cheesecloth that is sitting in a fine mesh sieve into another large pitcher. Make sure you pour slowly and with precision to ensure there are no coffee grounds in the cold brew.

Step 3 Add a handful of ice to a large glass or mason jar, then mix in 2 tbsp of vanilla syrup. Top with 2 cups of coffee, then add 1/4 cup of pumpkin cream on top. Before mixing, sprinkle with pumpkin spice mix. Serve and enjoy!

Storing Pumpkin Cream Cold Brew Ingredients The cold brew coffee can stay in the refrigerator for a week. Unlike regular coffee that starts to lose its flavor almost instantly, cold brew will still taste great for days. – The pumpkin spice lasts for three months at room temperature. – The pumpkin cream will last for 7 days if you haven’t frothed it. – The vanilla syrup lasts for two months in the refrigerator.

Check out a couple of our other coffee recipes below!