This Pumpkin Cream Cold Brew is like fall in a glass—smooth cold brew topped with a rich, spiced pumpkin cream that slowly swirls into the coffee as you sip. It’s creamy, cozy, and refreshing all at once. If you love the seasonal coffee shop version, you’ll love how easy it is to make right at home.
🧂 What You’ll Need
- 1 cup cold brew coffee (unsweetened)
- 1/4 cup heavy cream
- 2 tbsp pumpkin purée
- 1 tbsp maple syrup (or honey)
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Ice cubes
💛 Why I Love This Recipe
This drink feels special without being complicated. The pumpkin cream tastes like whipped pumpkin pie topping, and it floats perfectly over the cold brew before melting into it sip by sip.
- Tastes just like your favorite café drink
- Creamy, spiced, and refreshing
- Easy to make with pantry staples
- Customizable for sweetness and spice level
- No fancy tools needed—just a whisk or frother
🍽️ Servings + Time
- Serves: 1
- Prep Time: 5 minutes
- Total Time: 5 minutes
📊 Macros (Per serving – approx.)
- Calories: 160
- Protein: 2g
- Carbs: 10g
- Fat: 12g
🔬 Why This Recipe Works (Quick Science)
Whipping cream with pumpkin purée creates a light, foamy topping that sits on top of the coffee. Maple syrup doesn’t just sweeten—it also adds depth, helping balance the bitterness of cold brew. The fat in cream helps carry the pumpkin spice flavors, making every sip taste rich and smooth.
⚠️ Common Mistakes
- Using hot coffee: it melts the cream instantly—cold brew is key.
- Over-whipping: pumpkin cream should be soft and pourable, not stiff.
- Skipping sweetener: without maple syrup or honey, the cream tastes flat.
- Using too much pumpkin: keep it to a couple tablespoons for the right texture.
🍴 What to Serve With
- Pumpkin muffins
- Cinnamon coffee cake
- Maple pecan scones
- Apple crisp
❓ FAQ
Can I use milk instead of cream?
You can, but it won’t froth as well. Half-and-half is a better swap.
Do I need a frother?
No—a whisk or mason jar with a tight lid works too.
Can I make it sugar-free?
Yes, swap maple syrup for sugar-free syrup or stevia.
Can I make this ahead of time?
The coffee can be prepped, but whip the cream fresh for the best texture.
👨🍳 How to Make Pumpkin Cream Cold Brew
Step 1: Brew or Prep Cold Brew
Pour 1 cup cold brew coffee into a tall glass filled with ice.
Step 2: Make Pumpkin Cream
In a small bowl, whisk together 1/4 cup heavy cream, 2 tbsp pumpkin purée, 1 tbsp maple syrup, 1/2 tsp pumpkin pie spice, and 1/2 tsp vanilla extract until slightly thickened and foamy.
Step 3: Top the Cold Brew
Slowly pour the pumpkin cream over the iced cold brew, letting it float and swirl into the coffee.
Step 4: Garnish and Serve
Sprinkle with extra pumpkin pie spice or cinnamon. Serve immediately with a straw.
