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Pumpkin Cream Cold Brew
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5 from 4 votes

Pumpkin Cream Cold Brew

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!
Prep Time20 mins
Rest time12 hrs
Total Time12 hrs 20 mins
Course: Breakfast
Cuisine: American
Keyword: cold brew, iced coffee, pumpkin cream, pumpkin spice, starbucks
Servings: 4 servings
Calories: 193kcal
Author: Taylor Stinson


  • 8 cups filtered water
  • 2 cups ground coffee
  • 1/2 cup vanilla syrup (see below)
  • 1 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 cup milk (can use skim, 2% or whole)
  • 1/2 cup whipping cream
  • 1/4 cup pumpkin puree
  • 2 tsp pumpkin spice mix


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 together well in a large mixing cup. If you'd like the frothy texture, use an immersion blender or milk frother to mix up ingredients - if choosing this method, be sure to add to your cold brew ASAP!

Pumpkin cream cold brew drink

  • 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!



Calories: 193kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 67mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1460IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg