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Pumpkin cream cold brew
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5 from 5 votes

Pumpkin Cream Cold Brew Coffee {Starbucks Copycat}

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 mins
Rest time12 hrs
Total Time12 hrs 20 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 137kcal


  • 8 cups filtered water
  • 2 cups ground coffee
  • 1/4 cup vanilla syrup (see below)
  • 1/2 cup pumpkin cream (see below)
  • Pumpkin spice, for garnishing (see below)

Vanilla syrup

  • 1 cup water
  • 1 cup sugar
  • 1 tbsp vanilla

Pumpkin spice mix

  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 2 tsp ginger
  • 1 tsp allspice or cloves

Pumpkin cream

  • 1/2 cup milk (can use skim, 2% or whole)
  • 1/2 cup whipping cream
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin spice mix
  • 1 tsp vanilla syrup


Cold brew coffee

  • 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.

Vanilla syrup

  • 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.

Pumpkin spice mix

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

Pumpkin cream

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

Pumpkin cream cold brew drink

  • 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 (not frothed) will last in the fridge for up to a week, so you can make drinks throughout the week.


Calories: 137kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 39mg | Potassium: 97mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2636IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg