Pumpkin Cream Cold Brew Coffee {Starbucks Copycat}

5 from 9 votes

This Pumpkin Cream Cold Brew Coffee is a copycat of the Starbucks recipe and is perfect for fall. Plus, it’s made with real pumpkin!

Prep Time20

Rest time12

Total Time12 20

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 137kcal

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).
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.

Add one cup boiling water and 1 cup sugar to a mason jar, stirring well. Stir in vanilla, then let cool to room temperature. Store in the fridge up to 2 months.

Mix all ingredients together for spice mix and store in an airtight container until ready to use. Will last for 3 months.

Mix all ingredients under the pumpkin cream heading together using an immersion blender or beaters in a large mixing cup.

Add a handful of ice to a large glass or mason jar, then mix in 1 tbsp of vanilla syrup. Top with 2 cups of coffee, then add 2 tbsp of pumpkin cream on top (you can do more of each to serve if desired). Before mixing, sprinkle with pumpkin spice mix. Serve and enjoy!

Save a few calories by using regular milk instead of whipping cream and a cup-for-cup sugar substitute in the vanilla syrup.

Make a big batch of pumpkin spice and store it in your pantry for up to 3 months.

Store the vanilla syrup in the fridge for up to 2 months.

The cold brew and pumpkin cream will last in the fridge for up to a week, so you can make drinks throughout the week.