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Budget-Friendly Copycat Starbucks Pumpkin Cream Cold Brew

Copycat Starbucks Pumpkin Cream Cold Brew - featured image
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A creamy, spiced pumpkin cream cold brew that costs pennies compared to the drive-thru version. This easy recipe uses simple ingredients to create a velvety, pourable cream that floats on top of cold brew, delivering all the fall flavor without the price tag.

Ingredients

Scale
  • 1 cup (240 ml) cold brew concentrate
  • 1/4 cup (60 ml) half-and-half
  • 2 tablespoons (30 g) pumpkin puree (100% pure, not pie filling)
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1 tablespoon (15 ml) maple syrup or simple syrup
  • 1/4 teaspoon pumpkin pie spice
  • 1 cup (about 8–10 cubes) ice cubes
  • Optional: cinnamon stick for garnish
  • Optional: whipped cream for topping
  • Optional: pinch of salt

Instructions

  1. Make the vanilla syrup (if using homemade): In a small saucepan, combine 1 cup water and 1 cup sugar. Heat over medium, stirring occasionally, until the sugar dissolves completely. Remove from heat and stir in 1 tablespoon vanilla extract. Let it cool completely before using. This makes about 1 1/2 cups of syrup, which lasts for weeks in the fridge. (Prep time: 10 minutes, but you can skip this and use store-bought syrup or maple syrup instead.)
  2. Mix the pumpkin cream: In a small bowl or liquid measuring cup, combine 1/4 cup half-and-half, 2 tablespoons pumpkin puree, 1/2 teaspoon vanilla extract, 1 tablespoon maple syrup (or vanilla syrup), and 1/4 teaspoon pumpkin pie spice. Whisk vigorously for about 30 seconds until the mixture is smooth and slightly thickened. It should be pourable but not runny. (If it’s too thick, add a splash more half-and-half. If it’s too thin, add a tiny bit more pumpkin puree.)
  3. Prepare the glass: Fill your tall glass with ice cubes. If you’re using coffee ice cubes, add them now.
  4. Pour the cold brew: Pour 1 cup of cold brew concentrate over the ice. If you’re using a less concentrated cold brew, adjust the amount to your taste. I like mine strong, so I stick with the concentrate. (If you prefer a milder coffee, add a splash of water or milk.)
  5. Add the pumpkin cream: Slowly pour the pumpkin cream over the back of a spoon onto the top of the cold brew. This helps it float instead of sinking. The cream should sit on top in a beautiful, spiced layer.
  6. Stir and enjoy: Before drinking, give it a gentle stir to combine the cream with the cold brew. Or, if you’re like me, take a sip of the cream first (it’s so good), then stir it in. The flavors meld together into this creamy, spiced, coffee-forward drink that tastes like autumn in a glass.

Notes

Use cold ingredients for best results. Whisk by hand for a smoother, more stable cream. Taste and adjust sweetness/spice to preference. The pumpkin cream can be stored in the fridge for up to 3 days. For a dairy-free version, use full-fat oat milk or coconut cream. For a keto-friendly version, use heavy cream and sugar-free syrup.

Nutrition

Keywords: pumpkin cream cold brew, copycat Starbucks, fall coffee, budget-friendly, pumpkin spice, cold brew recipe

Find it online: https://ovenmila.com/budget-friendly-copycat-starbucks-pumpkin-cream-cold-brew/