Pumpkin spice season is here, and so is the pumpkin cream cold brew. This drink isn't as sweet as the PSL, and still has hints of fall spices and pumpkin that you love!
You might be wondering: what ingredients are in a pumpkin cream cold brew? Starbucks lists their ingredients as ice, brewed coffee, pumpkin cream cold foam, milk, pumpkin spice sauce, vanilla syrup, and pumpkin spice. In this recipe, I'm not using any artificial syrups, and of course there's no preservatives or thickening agents.
- Cold Brew: this is made from cold brew coffee with a little sugar and vanilla extract added for extra flavor.
- Pumpkin Cream Foam: this is a whipped medley of cream, milk, pumpkin puree, sugar, vanilla, and a pinch of pumpkin spice.
If you're looking for substitutions or diet-friendly alternatives (keto, vegan, etc.), scroll to the bottom of the post.
How to Make
- Start by pouring the coffee into a 13-ounce glass.
- Add the vanilla and sugar.
3. Stir until the sugar has dissolved, then taste and add more if desired. I kept it a little bitter for the recipe, as that tastes more like Starbucks.
4. Froth the pumpkin cream mixture with a milk frother or a hand-held electric mixer on high speed. It took about 2 minutes for the mixture to thicken using a mixer. The foam should be pourable, but hold its shape and have a texture similar to a very slack whipped cream.
5. Pour the cream over the back of a spoon so it floats on top of the coffee. Be sure the surface of the coffee is still when you pour on the cream, or it won't float. This can take some practice, so don't be upset if your first try doesn't work. The drink will still taste great!
6. Garnish the drink with another sprinkle of pumpkin spice, and enjoy right away!
This Starbucks coffee drink is a medley of sweetened cold brew coffee and pumpkin-infused frothed milk. Pumpkin cream cold brew is meant to be a less sweet alternative to the pumpkin spice latte. It was originally released as part of Starbucks' fall drink lineup in August 2019, and has been released again in August 2020.
This coffee drink is only a little bit sweet, and has a slight bitterness from the cold brew. Unfortunately, the pumpkin flavor is quite subtle, since the pumpkin flavor is only in the foam. I could only use ½ teaspoon of pumpkin puree in the foam, as too much will prevent the foam from thickening.
Yes, this pumpkin cream cold brew is definitely healthier than the PSL. A 12-ounce (tall) latte is 300 calories, while a 12-ounce pumpkin cream cold brew is 140 calories. However, both of these drinks should be reserved as a special treat, since they contain lots of fat and sugar. Check out the full nutrition facts for this copycat recipe at the bottom of the recipe card.
According to the Starbucks nutrition facts, a tall drink (12 fl oz) is 140 calories. My recipe makes a 12-ounce drink that contains 164 calories. You can lower the calories significantly by using a non-dairy milk or half-and-half instead of the cream/whole milk combo that I use. Read the nutrition facts at the bottom of the recipe card for the full scoop.
- Use cold milk for the pumpkin foam, as it will froth a lot better.
- Want an orange-colored pumpkin foam? Add a couple pinches of turmeric to the foam; this shouldn't affect the foaming.
- Making this dairy free? Use oat milk, cashew milk, or a specialty barista blend instead.
Other Copycat Starbucks Drinks You'll Enjoy
If you liked this recipe and found it helpful, give it some love by sharing!
The pleasure of a 5-star review would be greatly appreciated!
Starbucks Pumpkin Cream Cold Brew
For the Cold Brew
- Pour the cold brew, sugar, and vanilla into a 13-ounce glass and stir until the sugar has completely dissolved. Add more sugar to taste, if desired.
- Pour all of the foam ingredients into a mixing bowl and froth them with a milk frother or a hand-held electric mixer on high speed. If you're using a mixer, it will take about 2 minutes for the mixture to thicken to a whipped cream-like consistency.
- Pour the pumpkin cream over the back of a spoon so it floats on top of the coffee. It may take a couple of tries to perfect this technique, so don't be discouraged if it doesn't work perfectly the first time. Garnish the drink with a sprinkle of pumpkin spice and enjoy immediately.
- Homemade Cold Brew: coarsely grind 6 ounces (170g) of medium-roast coffee beans (I used Starbucks' Pikes Place). Add 6 cups (1.42 liters) cold water and stir until blended. Seal in a mason jar or cold brew coffee maker and let it brew in the fridge for 20 hours. Strain out the grounds in a paper towel-lined sieve and refrigerate the strained coffee for up to 7 days.
- Make sure the milk and cream are thoroughly chilled when you whip them, or they won't thicken as much.
- Try not to add extra pumpkin, sugar, or vanilla to the pumpkin cream. The more add-ins it has, the less thick it will be.