Homemade Pumpkin Cream Cold Brew

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.
Frequently asked questions
+ − Can I make this without pumpkin pie syrup?
Yes! You can substitute with maple syrup, simple syrup, or even honey. Start with 2 tablespoons and adjust to taste.
+ − How long does the pumpkin cream last?
The pumpkin cream will stay fresh in the refrigerator for up to 3 days. Give it a quick whip before using if it separates.
+ − Can I use regular coffee instead of cold brew?
Absolutely! Just make sure your regular coffee is completely cooled before assembling the drink to prevent melting the ice too quickly.
+ − Is this recipe gluten-free?
Yes, this pumpkin cream cold brew is naturally gluten-free, making it suitable for those with gluten sensitivities.
Homemade Pumpkin Cream Cold Brew
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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