If you love the cozy taste of fall but want a refreshing coffee treat, I’ve got the perfect recipe for you: my Homemade Pumpkin Cream Cold Brew Recipe. This drink combines smooth cold brew coffee with a luscious pumpkin-spiced cream that’s just the right balance of sweet and spicy. Whenever I whip this up, it instantly feels like autumn in a glass, and trust me, you’ll want to keep it on repeat once you try it!

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Why You’ll Love This Recipe

Simple Ingredients: You only need just a handful of things you probably already have at home.
Quick to Make: From start to finish, it takes just about 5 minutes—perfect for busy mornings.
Cafe-Quality Taste: You’ll impress yourself with how creamy and rich this homemade pumpkin cream is.
Versatile and Customizable: Adjust sweetness or spice levels easily to suit your taste buds.

A tall clear glass filled with a light brown iced coffee drink with visible dark brown coffee ice cubes inside. The top layer is a smooth frothy light brown with a small sprinkle of cinnamon or spice powder. The glass sits on a white marbled surface with a piece of paper with small printed text underneath it and a metal spoon nearby. In the background, there is a slightly blurred white bottle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create that perfect pumpkin cream that floats atop your cold brew. It’s important to use pure pumpkin puree here—avoid pumpkin pie filling because it has extra spices and sugars that can overpower the balance.

Whole milk: I like whole milk for the creaminess, but you can swap with your favorite milk if you want.
Heavy cream: Adds that rich, velvety texture that makes this cream irresistible.
Brown sugar: Its deep caramel notes complement the pumpkin and spice perfectly.
Pumpkin puree: Use pure pumpkin for authentic flavor without any added sugars or spices.
Pumpkin pie spice: This brings the warm, cozy fall flavor that makes this recipe so special.
Cold brew coffee: The smooth, strong coffee base that this cream perfectly tops off.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season or who I’m serving it to. Feel free to tweak the sweetness or spice, and even try some dairy-free options if that’s your vibe.

Dairy-Free: I’ve swapped whole milk and heavy cream for coconut milk and coconut cream, which gives a lovely tropical twist that still tastes indulgent.
Less Sweet: Some mornings I prefer a less sweet drink, so I cut the brown sugar in half—still delicious but more coffee-forward.
Extra Spice: For pumpkin spice lovers like me, adding a pinch of cinnamon or nutmeg heightens the aroma and flavor.

How to Make Homemade Pumpkin Cream Cold Brew Recipe

Step 1: Whip Up the Pumpkin Cream

Combine whole milk, heavy cream, brown sugar, pumpkin puree, and pumpkin pie spice in a milk frother if you have one. Froth everything together for about 30 seconds until it thickens into a light, creamy foam. If you don’t have a frother, no worries—I discovered whisking it vigorously in a blender or shaking in a mason jar works too, just takes a bit more elbow grease.

Step 2: Prepare Your Cold Brew Base

Fill a glass with ice and pour in your cold brew coffee. To get that perfect bold but smooth coffee flavor, I recommend using a cold brew concentrate diluted with water or your favorite pre-made cold brew.

Step 3: Top with Pumpkin Cream and Enjoy

Gently spoon or pour the pumpkin cream over the cold brew. The creamy foam floats beautifully and adds a dreamy texture with every sip. I love to stir a little as I drink, tasting the creamy pumpkin with the rich coffee—so comforting!

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Pro Tips for Making Homemade Pumpkin Cream Cold Brew Recipe

Use Pure Pumpkin: I learned the hard way that pumpkin pie filling is too sweet and spiced already—pure pumpkin puree lets you control the flavors perfectly.
Chill Everything: Keeping your milk and cream super cold before frothing makes a thicker, creamier foam that holds up better over iced coffee.
Frother Alternatives: No frother? Blend on high for 20 seconds or shake in a mason jar really hard until fluffy—it’s a great arm workout and worth the effort!
Serve Immediately: This pumpkin cream is best fresh to enjoy that airy texture—don’t make it too far in advance or it can lose its magic.

How to Serve Homemade Pumpkin Cream Cold Brew Recipe

A tall clear glass filled with three main layers: the bottom dark brown layer made of coffee with ice cubes, a middle layer of light brown coffee mixed with cream swirling gently inside, and a top layer showing a thin, darker coffee layer with visible ice cubes sitting just beneath the glass rim. The glass sits on white marbled texture with paper underneath, showing some text. The background is soft and plain, focusing fully on the drink. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a light dusting of cinnamon or pumpkin pie spice on top for extra aroma and visual appeal. Sometimes, I add a tiny drizzle of caramel sauce for a sweet finish—my little indulgence when I want to treat myself.

Side Dishes

This cold brew pairs wonderfully with warm, spiced baked goods like a cinnamon swirl muffin or a slice of pumpkin bread. The richness of the cream contrasts nicely with the baked textures and flavors—perfect for a cozy fall breakfast or afternoon pick-me-up.

Creative Ways to Present

For special occasions, I like serving this in clear glass mugs to show off the layers of coffee and pumpkin cream. Adding a cinnamon stick or a small sprig of thyme not only looks chic but also adds a subtle fragrance that elevates the experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover pumpkin cream, store it in an airtight container in the fridge for up to 2 days. Give it a quick whisk before using again—as the cream can separate a little overnight, but it quickly recombines with a little stirring.

Freezing

I haven’t tried freezing the pumpkin cream itself because the texture changes when thawed, but you can absolutely freeze your cold brew concentrate. Just thaw and add fresh pumpkin cream when ready to serve for the best flavor.

Reheating

This recipe is best served cold, so reheating isn’t typical. If you want a warm twist, heat the pumpkin cream gently on the stove or microwave until warm but not boiling, then add freshly brewed hot coffee instead of cold brew.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend sticking with pure pumpkin puree because canned pumpkin pie filling has added sugars and spices that can throw off the flavor balance and sweetness in your pumpkin cream.
What if I don’t have a milk frother?

No worries! You can whisk the ingredients rapidly in a blender or shake them in a tightly sealed mason jar. It takes a bit more effort but still gets you a nice frothy pumpkin cream.
How long does the pumpkin cream last?

It’s best enjoyed immediately but you can keep leftovers in the fridge for up to 2 days. Just give it a quick stir before topping your cold brew.
Can I make this recipe vegan?

Absolutely! Swap whole milk and heavy cream for plant-based alternatives like oat milk and coconut cream, and adjust sweetness to your taste.

Final Thoughts

I absolutely love how this Homemade Pumpkin Cream Cold Brew Recipe turns out every single time. It’s one of those simple recipes that feels elevated and special, but without any fuss or fancy equipment. Trying it out was a game changer for my fall coffee routine, and I know you’ll enjoy the creamy, cozy vibes it delivers. So grab your pumpkin puree and cold brew, and treat yourself—you deserve it!

Homemade Pumpkin Cream Cold Brew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 71 reviews

Author: Megane
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 serving
Category: Drink
Method: No-Cook
Cuisine: American

Print Recipe

Description

This Homemade Pumpkin Cream Cold Brew is a deliciously creamy and festive coffee drink perfect for autumn. Featuring a smooth pumpkin-flavored cream topping combined with bold cold brew coffee, it offers a rich and refreshing beverage that’s easy to prepare at home.

Ingredients

Pumpkin Cream

¼ cup whole milk
¼ cup heavy cream
2 tablespoons brown sugar
1 tablespoon pumpkin puree
¼ teaspoon pumpkin pie spice

Cold Brew Coffee

1 cup cold brew coffee

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pumpkin Cream: Combine the whole milk, heavy cream, brown sugar, pumpkin puree, and pumpkin pie spice in a milk frother and froth for about 30 seconds or until the mixture thickens to your desired consistency. If you lack a frother, use a blender or vigorously shake the mixture in a sealed mason jar.
Assemble the Drink: Fill a glass with ice cubes, pour the cold brew coffee over the ice, then gently spoon or pour the pumpkin cream foam on top to create a layered effect.
Serve and Enjoy: Serve the drink immediately to enjoy the delicious contrast of cold coffee and creamy pumpkin foam.

Notes

If you don’t have a milk frother, you can also use a blender or shake the mixture in a mason jar, though the latter requires vigorous shaking.
The drink tastes best when served right after preparation for optimal creaminess and freshness.
Use pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugars that can alter the flavor balance.

Nutrition

Serving Size: 1 serving (approx. 10 oz)
Calories: 220
Sugar: 13 g
Sodium: 50 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg