If I were to rank the seasonal drinks at Starbucks, the Pumpkin Cream Cold Brew would be near the top of my list. I’ve already made a copycat version of their Pink Drink and Pumpkin Spice Latte , so this was a natural next step.
What I love about this homemade pumpkin cold foam is that you can make it without refined sugar or heavy whipping cream. Instead, you’ll get creaminess from real pumpkin and almond butter.
The resulting drink is naturally sweetened with maple syrup, and you can control the sweetness level by adjusting the amount of “cream” you add on top of your cold brew. It’s hard to resist once you taste it!
⭐⭐⭐⭐⭐ Featured Review “AMAZING! So quick and easy to whip together.” -Trish
Why You’ll Love This Pumpkin Cold Brew
It’s dairy-free. If dairy doesn’t agree with you, or you need a vegan option, this homemade coffee drink is a delicious alternative. No specialty milks are required!
It’s easy to make. You don’t need a fancy milk frother to make the cold foam topping. Just a regular blender will do.
You can use home-brewed coffee. Do you ever get distracted in the morning and forget about your warm coffee? This is the perfect way to use it once it’s turned cold! Or, you can plan ahead and use a batch of homemade cold brew coffee instead.
It uses simple ingredients. This delicious fall drink calls for real pumpkin puree and pure maple syrup. All ingredients that you can pronounce, and if you’re like me, they’re probably already in your pantry, too.
Pumpkin Cold Cream Ingredients
Here’s what you’ll need:
- Pumpkin Puree. I use canned pumpkin puree for convenience. (Not to be confused with canned pie filling, which is already sweetened). Since this recipe only calls for 1/4 cup of pumpkin, I’ve included a few other recipes below to help you use it up.
- Almond Butter. When I initially shared this recipe a few years ago, I used cashews for added creaminess. However, readers have reported using almond butter more often because it’s already creamy and doesn’t require a powerful blender. So, that’s what I use now, too. (Cashew butter can also be swapped.)
- Maple Syrup. This natural sweetener pairs perfectly with warm Fall spices. You can use agave or honey if you prefer, though.
- Pumpkin Pie Spice. This spice is usually available year-round in grocery stores and will save you from having to open multiple spice jars. Check out my homemade pumpkin spice blend for guidance on making your own.
- Cold Coffee. For serving, you’ll need some sort of black coffee you can pour over ice. This could be cold brew or just leftover black coffee from your morning.
How to Make Pumpkin Cold Brew
Step 1:
Prepare the pumpkin cold cream by adding the water, almond butter, pumpkin puree, maple syrup, pumpkin spice, and a pinch of salt to a blender. (You can use a full-size blender or a personal one.)
Secure the lid and blend until the mixture looks smooth and creamy. Stop and scrape down the sides of the machine as needed to ensure everything is evenly incorporated. The mixture should appear slightly thick, as if it would sit on top of the cold brew when poured.
Step 2:
To assemble the drink, fill a glass with ice and add 8 ounces of cold black coffee. Then pour the blended pumpkin creamer over the top. I use about 1/4 cup of creamer, but you can adjust the amount to taste. (The creamer is sweet, so if you don’t like sweet drinks, you can use less.)
Stir well and watch the creamer turn the coffee creamy, almost like an iced latte. It’s ready to enjoy right away, and you can adjust the flavor by adding more of the pumpkin creamer to taste.
Storage Tips
You can store this pumpkin coffee creamer in a sealed mason jar in the refrigerator for up to 4 days. This recipe yields approximately 4 servings, making your week easier for the next few days.
It’s normal for non-dairy coffee creamers to separate when stored in the refrigerator. Be sure to give it a good shake when you’re ready to use it again.
IngredientsUS CustomaryMetric1x2x3x
Pumpkin Creamer
- 2 tablespoons almond butter
- ½ cup water
- ¼ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon pumpkin pie spice
For Serving:
- 8 ounces iced coffee (per serving)
Instructions
- To make the pumpkin coffee creamer, add the almond butter, water, pumpkin, maple syrup, and pumpkin pie spice to a blender. Secure the lid and blend until the mixture is smooth.
- To assemble the pumpkin cold brew, add 8 ounces of cold coffee to a glass of ice. (Use 8 ounces of coffee per serving; double or triple as needed!) Add a 1/4 cup of the pumpkin coffee creamer on top, then stir well to mix. Add more creamer, as needed, until the drink is as sweet and creamy as you’d like it to be.
- This recipe should make roughly 4 servings of the creamer, so you can store the leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Pumpkin Smoothie (1/3 cup)
- Healthy Pumpkin Bars (1/2 cup)
- Pumpkin Pasta Sauce (1 cup)
- Easy Pumpkin Mug Cake (1/4 cup)
Nutrition
More Recipes to Try
- Crustless Pumpkin Pie
- Dairy-Free Mac and Cheese
- Coconut Whipped Cream
- Protein Granola Bars
- Healthy BBQ Sauce
Pumpkin Cold Brew
Ingredients
Pumpkin Creamer
- 2 tablespoons almond butter
- ½ cup water
- ¼ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon pumpkin pie spice
For Serving:
- 8 ounces iced coffee (per serving)
Instructions
- To make the pumpkin coffee creamer, add the almond butter, water, pumpkin, maple syrup, and pumpkin pie spice to a blender. Secure the lid and blend until the mixture is smooth.
- To assemble the pumpkin cold brew, add 8 ounces of cold coffee to a glass of ice. (Use 8 ounces of coffee per serving; double or triple as needed!) Add a 1/4 cup of the pumpkin coffee creamer on top, then stir well to mix. Add more creamer, as needed, until the drink is as sweet and creamy as you’d like it to be.
- This recipe should make roughly 4 servings of the creamer, so you can store the leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Pumpkin Smoothie (1/3 cup)
- Healthy Pumpkin Bars (1/2 cup)
- Pumpkin Pasta Sauce (1 cup)
- Easy Pumpkin Mug Cake (1/4 cup)
