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Homemade Pumpkin Cream Cold Brew
Gluten Free
American

Homemade Pumpkin Cream Cold Brew

Skip the coffee shop lines and make this creamy, spiced pumpkin cold brew at home for a fraction of the cost.
Gluten Free
American

Homemade Pumpkin Cream Cold Brew

Skip the coffee shop lines and make this creamy, spiced pumpkin cold brew at home for a fraction of the cost.

15 mins

Prep Time

0 mins

Cook Time

Easy

Level

Serves 2

Servings

15 mins

Prep Time

0 mins

Cook Time

Easy

Level

Serves 2

Servings

There’s something magical about that first sip of pumpkin spice cold brew when fall arrives. While I love treating myself to the coffee shop version, making it at home means I can enjoy this seasonal favorite whenever the craving strikes – and my wallet stays happy too. This homemade pumpkin cream is surprisingly easy to whip up and tastes just as indulgent as the original.

Ingredients

  • heavy whipping cream
    ½
    cup
  • pumpkin puree
    ¼
    cup
  • pumpkin pie syrup
    3
    tablespoons
  • pumpkin pie spice
    2
    teaspoons
  • ice
  • vanilla syrup
    2
    tablespoons
  • cold brew coffee
    1
    cup

Tips

  1. Make it dairy-free by substituting coconut cream for heavy whipping cream.

  2. Add a pinch of sea salt to enhance the pumpkin flavors.

  3. Use maple syrup instead of pumpkin pie syrup for a different fall flavor profile.

  4. Make it hot by using hot coffee instead of cold brew and serving immediately.

Storage

Store leftover pumpkin cream in the refrigerator for up to 3 days. Whip briefly before using if it separates.

Steps:

Make the Pumpkin Cream
In a medium bowl, combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin pie spice. Using a hand mixer, whip the mixture until it becomes creamy and slightly thickened, about 2-3 minutes.
Assemble the Drinks
Fill two tall glasses with ice cubes. Add 1 tablespoon of vanilla syrup to each glass, then fill each glass about 2/3 full with cold brew coffee.
Top and Serve
Divide the pumpkin cream evenly between both glasses, spooning it gently over the coffee. Give it a gentle stir before drinking to combine the flavors.

Nutritions

  • Calories

    223 kcal

    Energy

    933 kJ

    Protein

    2 g

    Fat

    22 g

    Carbohydrates

    5 g

    Fiber

    1 g

    Sugars

    4 g

    Salt

    0.1 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Make it dairy-free by substituting coconut cream for heavy whipping cream.

  2. Add a pinch of sea salt to enhance the pumpkin flavors.

  3. Use maple syrup instead of pumpkin pie syrup for a different fall flavor profile.

  4. Make it hot by using hot coffee instead of cold brew and serving immediately.

FAQ

Yes! You can substitute with maple syrup, simple syrup, or even honey. Start with 2 tablespoons and adjust to taste.
The pumpkin cream will stay fresh in the refrigerator for up to 3 days. Give it a quick whip before using if it separates.
Absolutely! Just make sure your regular coffee is completely cooled before assembling the drink to prevent melting the ice too quickly.
Yes, this pumpkin cream cold brew is naturally gluten-free, making it suitable for those with gluten sensitivities.