Better Than Starbucks! Pumpkin Spice Cream Cold Brew at Home

Love the cozy fall vibes of Starbucks’ Pumpkin Cream Cold Brew but not the daily coffee shop price tag? Get ready to recreate that iconic seasonal sip with this homemade Pumpkin Spice Cream Cold Brew that’s creamy, spiced to perfection, and even better than the original.

Whether you’re a pumpkin spice fanatic counting down the days to autumn or simply craving a smooth, spiced coffee treat, this easy and affordable DIY version is about to become your go-to. Bonus: you don’t need fancy equipment—just a few pantry staples and 10 minutes of prep.

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Why You’ll Love This Recipe

• ✅ Cheaper than Starbucks

• 🎃 Real pumpkin & spices

• ☕ Ultra-smooth cold brew

• 🍂 Perfect for fall mornings or cozy evenings

• 💡 Customizable sweetness, spice, and strength

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📝 Ingredients Overview

Let’s break down what you need to make your own Pumpkin Spice Cream Cold Brew. You’ll prepare it in two parts: the cold brew coffee and the pumpkin cream topping.

☕ For the Cold Brew:

• 1 cup coarsely ground coffee

• 4 cups cold filtered water

• Optional: sweetener (maple syrup or simple syrup)

⏱️ Don’t want to make your own cold brew? No problem! Use your favorite store-bought cold brew concentrate or leftover brewed coffee chilled overnight.

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🎃 For the Pumpkin Cream:

• ½ cup heavy cream

• ¼ cup whole milk (or oat milk for dairy-free)

• 3 tbsp pumpkin puree (not pumpkin pie filling!)

• 2 tbsp maple syrup or brown sugar

• ½ tsp pumpkin pie spice

• ½ tsp vanilla extract

• Pinch of salt

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🍁 Step-by-Step Instructions

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 Step 1 – Make the Cold Brew (or Use Store-Bought)

 Option A – Homemade Cold Brew

1. Combine coffee + water
   In a large jar or French press, combine 1 cup coarsely ground coffee and 4 cups cold filtered water.

2. Steep for 12–24 hours
   Let the mixture steep in the fridge or at room temp. The longer it steeps, the bolder the flavor.

3. Strain
   Use a fine mesh strainer or cheesecloth to filter out the grounds. Transfer to a clean jar.

 Option B – Quick Fix

No time? Use:

• Pre-made cold brew concentrate (diluted 1:1 with water or milk)

• Regular coffee chilled overnight

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 Step 2 – Make the Pumpkin Cream

This is where the magic happens.

1. Whisk together ingredients
   In a small bowl or milk frother, combine:

   • ½ cup heavy cream

   • ¼ cup milk

   • 3 tbsp pumpkin puree

   • 2 tbsp maple syrup

   • ½ tsp pumpkin pie spice

   • ½ tsp vanilla extract

   • Pinch of salt

2. Blend or froth
   Use a hand frother, blender, or vigorously whisk until smooth, thick, and pourable. The texture should be like melted ice cream.

3. Chill (Optional)
   For best results, refrigerate for 10–15 minutes so it sits beautifully on the cold brew.

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 Step 3 – Assemble Your Drink

1. Add ice
   Fill a glass with ice cubes.

2. Pour in cold brew
   Add about ¾ of the glass full with cold brew. Sweeten if desired.

3. Top with pumpkin cream
   Slowly pour the pumpkin cream over the coffee. Watch it float and cascade beautifully.

4. Optional: Sprinkle pumpkin pie spice on top for that café touch.

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🧊 Make It Iced, Blended, or Hot!

• ❄️ Iced Pumpkin Cream Cold Brew – The classic!

• 🍦 Blended Pumpkin Cold Brew – Blend all ingredients with ice for a frappe-style drink.

• 🔥 Hot Pumpkin Cream Coffee – Warm up the pumpkin cream and pour over hot brewed coffee.

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🧁 Optional Add-Ins & Variations

Customize Like a Pro:

• Swap maple syrup for honey, agave, or stevia.

• Add a shot of espresso for more boldness.

• Use coconut milk or almond milk for a lighter dairy-free cream.

• Sprinkle cinnamon sugar on top for texture.

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🧂 Storage Tips

• Pumpkin cream keeps 2–3 days in the fridge in a sealed jar.

• Cold brew keeps for up to a week in the fridge.

⚠️ Just shake or stir before using, as the pumpkin may settle.

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🍂 When to Serve It

• Cozy fall breakfasts

• Afternoon pick-me-ups

• Halloween or Thanksgiving coffee bars

• Fall brunches or weekend treats

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📌 Why This Is Better Than Starbucks

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🍁 Nutrition Info (Per 12 oz Glass)

Note: You can lower the fat and sugar by using light milk and less syrup.

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❓FAQs

 Can I make this vegan?

Absolutely! Use coconut cream + almond milk, maple syrup, and ensure your cold brew is dairy-free.

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 What’s the difference between cold brew and iced coffee?

• Cold brew is steeped in cold water for 12–24 hours = smooth, less acidic.

• Iced coffee is brewed hot then cooled = more bitter and acidic.

Cold brew is best for this recipe to balance the rich pumpkin cream.

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 Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling is pre-sweetened and spiced. For best results, use pure pumpkin puree and season it yourself.

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 What if I don’t have pumpkin pie spice?

Mix your own:

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ginger

• Pinch of cloves and allspice

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 Can I make a big batch?

Yes! Multiply the pumpkin cream ingredients and keep in a mason jar in the fridge. Just shake before pouring!