Pumpkin Cream Cold Brew

Celebrate fall with this easy Pumpkin Cream Cold Brew! It’s a simple and delicious homemade version of the coffee shop favorite. Cold brew coffee gets topped with a creamy pumpkin cold foam made with heavy cream, milk, vanilla syrup, pumpkin puree, and cinnamon.

Pumpkin cream cold foam takes just a few minutes to make and is an easy way to enjoy a pumpkin coffee at home, and you’ll save so much money! Make the pumpkin cream ahead of time and keep it chilled in the refrigerator so you can quickly put together an iced pumpkin coffee whenever you want one.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Best tools for whipping

You can use lots of different household kitchen tools to make pumpkin cream cold foam. My favorite is the whisk attachment on the immersion blender. The milk frother, hand whisk, blender, aeroccino, coffee press, or electric mixer are all great choices.

How to make

The full iced pumpkin coffee recipe is below with ingredients and instructions. I have tips and tricks for you in the post so you can get the best homemade pumpkin cold brew.

For the best easy pumpkin coffee flavor, use plain pumpkin puree rather than pumpkin pie filling. Pumpkin puree is 100% pure cooked pumpkin, while pumpkin pie filling is pre-seasoned and pre-sweetened with sugar and spices.

Pumpkin pie spice can be used in place of the cinnamon in equal amounts depending on what you have in your cupboard.

Tip: Don’t whip the cream to stiff peaks. The goal is a thick, airy cold foam that can be spooned or poured over the cold brew.

If the pumpkin cold foam mixture isn’t getting thick and frothy, it may be because the heavy cream got a little too warm or the tool isn’t strong enough to add air. Put the mixture back in the fridge and try again once it chills. Or, add 1-2 tablespoons of additional chilled heavy cream. I also find that the handheld milk frother takes a bit of time to make cold foam, that’s why I prefer the whisk on the immersion blender.

Tip: If the pumpkin cream seems too thick, add a small splash of milk and stir or froth again.

Different vanilla syrup brands can vary considerably in sweetness. So, sweeten to taste. For a sweeter pumpkin cold brew, increase the vanilla syrup slightly.

The pumpkin cream can be made ahead and stored in the refrigerator, making this an especially easy coffee recipe for busy mornings. Give it a quick stir or froth again before adding it to your cold brew if it has separated.

Can I make this dairy-free?

Yes, you can make this dairy free. Replace the heavy cream with a dairy-free heavy cream or plant-based whipping cream, and use oat milk or another dairy-free milk.

What coffee can I use?

The best coffee to use is your favorite cold brew, but cooled espresso or cooled fresh brewed coffee over ice work as well.

Homemade Cold Brew

To make your own homemade cold brew (and I’ll have these instructions on the recipe card as well), simply combine 1 cup medium-coarse coffee grounds with 6 cups cold water in a large pitcher. Cover with a kitchen towel, and let sit overnight (or for 12 hours) in the fridge.

Line a fine mesh strainer with a coffee filter or cheesecloth. Place the lined strainer over a large bowl or another pitcher. Slowly, pour the cold brew through the filter to strain out the coffee grounds. It might take a little while to drain; you can help it drain by gently swirling the liquid with a spoon if you like. Transfer the cold brew into a sealable container, and store in the refrigerator.

Can I use regular coffee instead of cold brew?

Yes, strongly brewed and chilled coffee can be used in place of cold brew. Cold brew gives the drink a smoother, less acidic flavor.

Serving Suggestions

• Serve this fall coffee recipe over plenty of ice for a classic iced coffee.
• Add an extra sprinkle of cinnamon or pumpkin pie spice on top.
• Pair it with pumpkin muffins, banana bread, coffee cake, or a simple breakfast pastry.
• For a stronger coffee flavor, use a little less ice or add an extra splash of cold brew.
• For a sweeter drink, increase the vanilla syrup in the pumpkin cream.

Storage

For the best quality, store the pumpkin cream separately from the cold brew and ice. Assemble each drink just before serving.

Store leftover pumpkin cream in a covered container like a mason jar with these awesome lids in the refrigerator for up to 4 days. The mixture may separate slightly as it sits, so stir or froth it again before using.

Can I make pumpkin cream cold foam ahead of time?

Yes. Prepare the pumpkin cream and refrigerate it in a covered container. Give it a quick stir or froth before using.

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