Pumpkin Cream Cold Brew Coffee

Introduction

Pumpkin Cream Cold Brew Coffee is the ultimate fall-inspired drink — smooth, bold, and luxuriously creamy with just the right touch of pumpkin spice. It’s a delightful homemade version of the coffeehouse favorite, featuring cold brew coffee topped with a velvety pumpkin cream foam infused with real pumpkin purée, vanilla, and warm spices. Perfectly refreshing yet cozy, it’s the drink that bridges the gap between summer’s chill and autumn’s warmth.

Why I Love This Recipe

I absolutely love this recipe because it brings the taste of fall into every sip without being overly sweet. The smooth cold brew balances beautifully with the pumpkin-spiced cream, creating a drink that feels both indulgent and energizing. Making it at home allows you to adjust the sweetness and spice level just the way you like it — and it costs a fraction of the coffee shop version. Plus, it’s a fun and easy way to celebrate the cozy flavors of pumpkin season without needing to heat anything!

Why It’s a Must-Try Drink

This is a must-try because it captures everything you love about autumn — rich coffee, velvety cream, and the comforting aroma of pumpkin spice — in a cool, refreshing format. It’s perfect for anyone who enjoys iced coffee but still craves those warm seasonal flavors. Once you try it, you’ll wonder why you ever waited in line for one! It’s also versatile — enjoy it in the morning for a festive start to your day or as an afternoon pick-me-up.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 0 minutes
• Total Time: 10 minutes
• Servings: 2 servings
• Calories: Approximately 180 calories per serving

Cuisine: American

Course: Beverage / Coffee Drink

Ingredients

For the Cold Brew Coffee:

• 2 cups cold brew coffee (store-bought or homemade)
• Ice cubes (as needed)

For the Pumpkin Cream:

• ½ cup heavy cream (or half-and-half for lighter texture)
• 2 tablespoons milk (any type)
• 1 ½ tablespoons pumpkin purée
• 1 tablespoon maple syrup (or to taste)
• ½ teaspoon pumpkin pie spice
• ½ teaspoon pure vanilla extract
• A pinch of salt

Optional Garnish:

• Extra pumpkin pie spice or cinnamon for dusting

Simple Cooking Directions

Make the pumpkin cream by blending cream, pumpkin purée, and spices until frothy. Fill glasses with ice and pour in cold brew coffee. Spoon the pumpkin cream over the top and sprinkle with pumpkin spice. Sip and enjoy the perfect blend of smooth, creamy, and spiced coffee bliss!

Step-by-Step Preparation Method

Step 1: Prepare the Pumpkin Cream
In a mixing bowl or blender, combine heavy cream, milk, pumpkin purée, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.

Step 2: Froth Until Creamy
Whisk or blend until the mixture becomes thick and frothy — about 30–45 seconds. You can use a hand frother, blender, or electric whisk. The texture should be soft and pourable, not stiff like whipped cream.

Step 3: Fill Glasses with Coffee
Add ice cubes to two tall glasses and pour in the cold brew coffee, filling each about ¾ of the way.

Step 4: Add the Pumpkin Cream
Slowly spoon or pour the pumpkin cream over the coffee. Watch it swirl beautifully into the brew!

Step 5: Garnish and Serve
Sprinkle a dash of pumpkin pie spice or cinnamon on top and serve immediately. Stir gently before drinking if you like a balanced flavor throughout.

How to Serve

Serve Pumpkin Cream Cold Brew Coffee in tall glass tumblers with a wide straw or stirring spoon. It pairs perfectly with fall pastries like pumpkin muffins, cinnamon rolls, or scones. Serve chilled for a refreshing coffeehouse-style experience at home!

Additional Recipe Tips

• Use cold brew, not regular coffee: It’s smoother and less acidic, which makes it blend better with cream.
• Adjust sweetness to taste: Start with less maple syrup, then add more if needed.
• Frothing tip: If you don’t have a frother, shake the pumpkin cream in a sealed mason jar until thickened.
• Chill everything: Keep your cream and coffee cold before combining for the best texture.

Variations

• Vegan Option: Use coconut cream or oat milk creamer instead of heavy cream. Sweeten with agave or maple syrup.
• Spiced Mocha Version: Add 1 teaspoon of cocoa powder to the pumpkin cream for a chocolate twist.
• Iced Pumpkin Latte: Replace cold brew with espresso and milk for a creamier drink.
• Cinnamon Maple Cream: Skip the pumpkin purée and focus on cinnamon and maple for a simpler, year-round version.

Freezing and Storage

• Storage: Store leftover pumpkin cream in an airtight jar in the refrigerator for up to 3 days. Shake or re-froth before using.
• Freezing: Not recommended, as the cream will separate when thawed.
• Cold Brew: Homemade cold brew can be stored in the fridge for up to 1 week.

Special Equipment Needed

• Blender, hand frother, or electric whisk
• Mixing bowl or mason jar
• Measuring cups and spoons
• Tall serving glasses

Frequently Asked Questions (FAQ)

Q1: Can I use hot coffee instead of cold brew?
You can, but the pumpkin cream is best served over cold beverages for the right texture and flavor contrast.

Q2: Can I make it dairy-free?
Yes! Use coconut milk, almond milk, or oat milk creamer — they froth beautifully and taste great with pumpkin spice.

Q3: What type of coffee is best for cold brew?
A medium to dark roast works best, as it gives a rich, bold flavor that complements the sweet cream.

Q4: How can I make this less sweet?
Simply reduce the maple syrup or use unsweetened pumpkin purée for a more robust coffee-forward taste.

Q5: Can I use pumpkin spice syrup instead of pumpkin purée?
Yes — it’s a great shortcut. Use 1–2 tablespoons syrup and skip the purée and maple syrup.

Conclusion

Pumpkin Cream Cold Brew Coffee is the perfect drink for when you want all the flavors of fall without the heat of a latte. Creamy, spiced, and perfectly balanced, it’s a refreshing way to indulge in the cozy essence of pumpkin season. Whether you’re starting your morning, relaxing on a cool afternoon, or hosting a fall brunch, this homemade coffee treat will make every sip taste like autumn in a cup.