Pumpkin Cream Cold Brew
Pumpkin Cream Cold Brew
There’s nothing better than wrapping your hands around a cozy fall coffee, and this Pumpkin Cream Cold Brew delivers everything you love about autumn in one beautiful glass. Made with smooth cold brew coffee, creamy pumpkin cold foam, warm pumpkin pie spices, and a dusting of cinnamon, this homemade coffee shop favorite is easy to make and tastes just as good—if not better—than your favorite café version.
I served mine in the cutest little scalloped 10-ounce mug that almost looks like a tiny pumpkin, making it the perfect cozy fall aesthetic. Whether you’re sipping it while decorating for autumn, reading on the porch, or watching the leaves change, this coffee feels like fall in every sip.
Why You’ll Love This Recipe
- Better than coffee shop pumpkin cold brew
- Made in just 5 minutes
- Rich, creamy pumpkin cold foam
- Perfectly spiced for fall
- Easy to customize
- Beautiful café-style presentation
- Great for cozy mornings
Ingredients
Coffee
- 6 ounces cold brew coffee
- Ice cubes
- 2 tablespoons pumpkin spice syrup
Pumpkin Cream Cold Foam
- ¼ cup heavy cream
- 2 tablespoons whole milk
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup (or pumpkin spice syrup)
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Garnish
- Pumpkin pie spice
- Ground cinnamon
- Cinnamon stick (optional)
How to Make Pumpkin Cream Cold Brew
Step 1
Fill a 10-ounce mug or glass with ice.
Pour in the cold brew coffee.
Stir in the pumpkin spice syrup until well combined.
Step 2
In a small bowl or measuring cup, whisk together the heavy cream, milk, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice.
Use a handheld milk frother to whip the mixture until it becomes thick, creamy, and pourable.
Step 3
Slowly spoon the pumpkin cream over the cold brew.
It will gently float on top before slowly cascading into the coffee.
Step 4
Sprinkle with pumpkin pie spice and a pinch of cinnamon.
Serve immediately.
Tips
- Use high-quality cold brew for the smoothest flavor.
- Chill your cream before frothing for the fluffiest cold foam.
- A milk frother creates the best coffee shop texture.
- Adjust the sweetness to your taste.
Variations
Salted Pumpkin Cream
Add a tiny pinch of flaky sea salt to the cold foam.
Maple Pumpkin
Replace the syrup with pure maple syrup.
Brown Sugar Pumpkin
Use brown sugar syrup instead of maple.
Vanilla Pumpkin
Add an extra splash of vanilla for a sweeter drink.
Storage
The pumpkin cold foam is best enjoyed immediately but can be refrigerated for up to one day. Froth again before serving.
Frequently Asked Questions
Can I use iced coffee?
Yes! Cold brew produces a smoother flavor, but chilled brewed coffee works well too.
Do I need a milk frother?
No. A small blender or a jar with a tight-fitting lid shaken vigorously also works.
Can I make this dairy-free?
Absolutely. Substitute your favorite dairy-free heavy cream alternative and milk.
Can I make it sweeter?
Yes! Add more pumpkin spice syrup or maple syrup to taste.
Jennie’s Thoughts
Fall coffee recipes are some of my favorite recipes to photograph because they’re all about creating a cozy feeling. This Pumpkin Cream Cold Brew looked absolutely adorable served in my little scalloped mug—it almost resembles a tiny pumpkin, which made the whole drink feel even more festive.
There’s something special about sitting down with a beautiful homemade coffee while the weather begins to cool. The creamy pumpkin foam, warm spices, and smooth cold brew make every sip taste like fall, and it’s one of those simple recipes that turns an ordinary morning into something a little more special.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 (10-ounce serving)
Notes
- A small scalloped mug makes this drink especially festive and perfect for fall photos.
- Cold brew creates the smoothest coffee flavor.
- Top with a cinnamon stick for an extra cozy coffee shop look.
