You’ll love this simple 5-ingredient Pumpkin Cream Cold Brew that comes together in just three minutes. Made with heavy cream, pumpkin puree, maple syrup and cold brew, it delivers a frothy, pumpkin-spiced iced coffee experience reminiscent of popular coffeehouse versions but with cleaner ingredients and customizable sweetness.
Why you’ll love this recipe
- Only five ingredients and ready in under five minutes.
- Bright pumpkin spice flavor without overwhelming the coffee taste.
- Works with heavy cream, half-and-half, or whole milk depending on your preferred texture.
Recipe highlights:
- Quick: Ready in 3 minutes
- Serves: 2
- Tools: Hand whisk or small blender
- Difficulty: Very easy
Table of Contents
- Why you’ll love this recipe
- Pumpkin Cold Brew Ingredients
- Variations / Substitutions
- How to Make Pumpkin Cream Cold Brew
- Erin’s Tips and Tricks
- Recipe Tip
- Pumpkin Cream Cold Brew FAQs
- More coffee recipes to try
- More tasty pumpkin recipes
- Pumpkin Cream Cold Brew Recipe
When I’m not enjoying a pumpkin spice latte, I reach for this pumpkin cream cold brew. It’s frothy, balanced in sweetness, and combines the warmth of pumpkin spice with the clean, bold flavor of cold brew—perfect for crisp mornings or an afternoon pick-me-up.
This drink pairs nicely with pumpkin scones, pumpkin overnight oats, or a bowl of apple oatmeal for a seasonal breakfast or snack.
If you enjoy coffeehouse-style pumpkin cold brew but want to reduce added sugar and control ingredients, this homemade version is an ideal swap. You can easily adjust sweetness and dairy choices to suit your preferences.
Pumpkin Cold Brew Ingredients
Heavy cream – Heavy cream creates the frothiest, most stable cold foam, which closely matches coffeehouse versions. If you prefer a lighter option, see substitutions below.
Pumpkin – Use canned pumpkin puree, not pumpkin pie filling or mix, for pure pumpkin flavor and consistent texture.
Maple syrup – Maple complements pumpkin and autumn spices well. Start with 1½ teaspoons and adjust to taste.
Spices – A blend of pumpkin pie spice and a pinch of cinnamon adds depth and warmth.
Cold brew – Use your favorite store-bought cold brew or make homemade cold brew in advance for the smoothest result.
See the recipe card below for exact measurements and step-by-step directions.
Variations / Substitutions
Half-and-half – A good middle ground if you want some creaminess but not the full richness of heavy cream. It will froth, though slightly less than heavy cream; whisk a bit longer for better foam.
Whole milk – You can use whole milk, but it won’t produce the same stable foam. The texture will be lighter and the “foam” may sink into the cold brew rather than sitting on top, though the flavor remains pleasant.
Sweetener – If you prefer not to use maple syrup, a simple syrup (equal parts sugar and water simmered until dissolved, then cooled) works well. Add gradually and taste as you go.
How to Make Pumpkin Cream Cold Brew
Step 1: Combine ingredients. Add heavy cream, pumpkin puree, maple syrup, pumpkin pie spice and cinnamon to a glass or small container.
Step 2: Froth. Whisk vigorously with a hand whisk for about 30 seconds until frothy. If you don’t have a whisk, blend the mixture in a small blender for 8–10 seconds until foamy.
Step 3: Assemble. Fill a glass with ice and add cold brew. Slowly pour the pumpkin cream foam over the top so it sits as a creamy layer. Serve immediately and enjoy.
Erin’s Tips and Tricks
- If you don’t own a hand whisk, use a small blender and blend for about 10 seconds to create a frothy foam.
- This recipe makes enough pumpkin cream for two drinks. If you only need one, store the leftover foam in a lidded jar in the fridge and re-whisk briefly before using—best consumed the next morning.
My Pro Tip
Recipe Tip
Fill the glass about three-quarters full with cold brew, then add the pumpkin foam on top. This ratio keeps the drink balanced so you get the pumpkin flavor without overpowering the coffee.
Pumpkin Cream Cold Brew FAQs
Yes. Prepare the pumpkin cream as directed, then top hot brewed coffee with the pumpkin foam for a warm version of this drink.
You can, but the texture won’t match heavy cream. Oat milk or barista blends froth better than some alternatives, but for the most authentic cold foam, heavy cream or half-and-half is recommended.
Yes. Make a larger batch, store it in a sealed jar in the refrigerator and re-whisk before serving. Use within 1–2 days for best texture and flavor.
More coffee recipes to try:
- Cold Brew Protein Smoothie
- Coffee Overnight Oats
- Iced Bulletproof Coffee
- Peanut Butter Espresso Smoothie
- Coffee Turmeric Smoothie
- Iced Vanilla Rosemary Latte
More tasty pumpkin recipes
Vegan Pumpkin Cake
Cream Cheese Pumpkin Hummus
Pumpkin Bread
Healthy Pumpkin Cookies
If you try this recipe, leave a comment and rating to share how it turned out.
Pumpkin Cream Cold Brew
Ingredients
- ⅓ cup heavy cream (see notes for substitutions)
- 1½ tbsp pumpkin puree
- 1½ tsp maple syrup
- ¼ tsp pumpkin pie spice
- ⅛ tsp cinnamon
- Cold brew and ice, to serve
Instructions
- Add the heavy cream, pumpkin puree, maple syrup, pumpkin pie spice and cinnamon to a glass or small container. Whisk vigorously for about 30 seconds until frothy. Alternatively, blend for 8–10 seconds in a small blender.
- Fill a serving glass with ice and pour in cold brew. Slowly pour the pumpkin cream foam over the cold brew so it sits on top. Serve immediately.
Notes
- Calories are per serving and are an estimation.
- If you don’t own a hand whisk, blend the ingredients for about 10 seconds in a small blender to achieve foam.
- Substitution: half-and-half will froth reasonably well if you prefer a lighter option than heavy cream; whole milk will produce the least stable foam.
Nutrition (per serving)
Calories: 153 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 9 g | Sugar: 5 g | Vitamin A: 1528 IU
Leave a comment and star rating to let others know how it turned out.