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starbucks copycat pumpkin cream cold brew recipe

Pumpkin Cream Cold Brew

Maggie Michalczyk, RDN
This homemade pumpkin cream cold brew is super silky-smooth, dairy-free recipe that's better than Starbucks! 
Prep Time 5 mins
Cook Time 5 mins
Servings 1 serving


  • Small saucepan
  • Whisk
  • Frother


Pumpkin cold foam:

  • 1 cup oat milk
  • 1 1/2 tbsp. pumpkin puree
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin spice or cinnamon
  • 1 tsp. vanilla
  • pinch of salt

Pumpkin cold foam cold brew:

  • 1 cup cold brew coffee
  • handful of ice
  • sprinkle of pumpkin spice


  • In a small saucepan combine the oat milk, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt over low to medium heat. Whisk to combine until the sugar is completely dissolved and it's slightly steaming but not boiling. Do not boil!**
  • Remove from heat and pour into a glass. Refrigerate for 5-10 minutes. 
  • Remove from the fridge and add to a milk frother or use a hand-held wand to froth the milk mixture until nice and frothy.
  • Pour on top of a glass of iced cold brew, top with a pinch of pumpkin spice and enjoy! Cold pumpkin foam can be stored in the fridge for up to a day but may need to be re-frothed. 


** Alternatively you can whisk the ingredients together in a small bowl until combined without heating in a saucepan. Then froth and refrigerate and continue to the last steps. 
Keyword pumpkin coffee, pumpkin cream cold brew