Copycat Starbucks Pumpkin Cream Cold Brew

This copycat Starbucks Pumpkin Cream Cold Brew pairs smooth, unsweetened cold brew with a thick, lightly sweet pumpkin-vanilla foam. Real pumpkin gives the topping warm autumn flavour and a soft orange tint, while vanilla syrup sweetens the coffee underneath.

The drink is easy to customise at home: make the foam sweeter, use decaf cold brew or adjust the spices to your taste. Starbucks rotates seasonal drinks, so menu availability varies; this recipe lets you enjoy a similar flavour whenever you like.

What makes the pumpkin foam work

Cold heavy cream whips into a pourable foam when it is only lightly aerated. Pumpkin purée contributes flavour but also adds moisture, so use a modest amount and strain the mixture if your purée is fibrous. A handheld frother gives the easiest control.

Ingredients

For two drinks: 500 ml cold brew coffee; 30 ml vanilla syrup, divided; ice; 120 ml cold double cream; 60 ml cold whole milk; 20 g pumpkin purée; 15 ml maple syrup or vanilla syrup; 2 g pumpkin spice; 1 ml vanilla extract; tiny pinch of salt. Optional garnish: extra pumpkin spice.

Make pumpkin spice

If you do not have a ready-made blend, mix 4 g ground cinnamon, 1 g ground ginger, 0.5 g ground nutmeg and a pinch each of ground cloves and allspice. Store any extra in a small airtight jar.

How to make copycat pumpkin cream cold brew

1. Sweeten the cold brew

Divide the cold brew between two tall glasses. Stir 10–15 ml vanilla syrup into each glass, adjusting to how sweet you like your coffee. Fill the glasses with ice, leaving space at the top for the foam.

2. Mix the pumpkin cream

In a chilled jug, whisk the cream, milk, pumpkin purée, maple or vanilla syrup, pumpkin spice, vanilla extract and salt. Taste and adjust the spice or sweetness. For an especially smooth foam, pass the mixture through a fine sieve before frothing.

3. Froth until thick but pourable

Use a handheld milk frother for about 20–30 seconds, moving it around the jug until the cream thickens to a soft, pourable foam. Stop before it becomes stiff whipped cream. Alternatively, shake the mixture in a tightly sealed jar for 30–45 seconds, leaving room for it to expand.

4. Finish and serve

Pour half the pumpkin foam over each iced coffee. Dust with pumpkin spice and serve immediately. Stir before drinking if you prefer the flavour evenly mixed, or sip through the creamy top for a layered drink.

Recipe card

Yield: 2 drinks. Prep: 10 minutes. Total: 10 minutes. Stir vanilla syrup into cold brew over ice. Froth double cream, milk, pumpkin purée, sweetener, pumpkin spice, vanilla and salt until thick but pourable. Spoon over the coffee and garnish with spice.

Cold brew options and variations

Use homemade cold brew, a ready-made bottle or strong coffee chilled in advance. Espresso diluted with cold water works in a pinch, though cold brew tastes smoother and less sharp. Choose a roast you enjoy black because the foam softens, rather than hides, the coffee flavour.

For a dairy-free variation, use a barista-style oat cream or coconut cream blend designed to froth. Results vary by brand; some plant milks stay thin. You can also use decaf cold brew, reduce the syrup or make the pumpkin topping without added sugar.

For a stronger spice profile, add a little extra cinnamon rather than a large amount of clove, which can quickly dominate. If your pumpkin purée is watery, blot it with paper towel or simmer it briefly to remove excess moisture, then cool it completely.

How to make cold brew at home

Combine 100 g coarsely ground coffee with 1 litre cold water in a clean jar. Stir, cover and steep in the refrigerator for 12–18 hours. Strain through a fine sieve lined with a coffee filter. Store the concentrate covered in the refrigerator and dilute with water or milk if it tastes too strong.

Storage

Keep cold brew covered in the refrigerator and use within three days for best flavour. The pumpkin cream contains dairy, so make it fresh or refrigerate it promptly and use within 24 hours; shake or froth again before serving. Do not leave the finished drink at room temperature for more than two hours.

Frequently asked questions

Can I use pumpkin pie filling instead of pumpkin purée?

Plain pumpkin purée is best because pie filling is already sweetened and spiced. If you use it, reduce the syrup and taste before adding more spice.

How do I get the foam thick without whipping it too much?

Use very cold ingredients and froth in short bursts. Stop when the foam is soft and pourable; it will continue to thicken slightly as it sits.

Can I make this without a milk frother?

Yes. Shake the cream mixture vigorously in a sealed jar, or whisk by hand. A French press also works: pump the plunger until the mixture becomes foamy, leaving room for expansion.

What is the best coffee for this drink?

A medium or dark roast cold brew with a smooth, chocolatey profile pairs especially well with pumpkin spice. Use a coffee you enjoy over ice.

Can I make the pumpkin cream ahead?

You can mix it a few hours ahead and keep it refrigerated, then froth right before serving. Foam loses volume over time, so avoid topping the coffee too early.

Why is my pumpkin cream lumpy?

Pumpkin purée can contain strands or small lumps. Whisk well and strain through a fine sieve before frothing. Use plain purée rather than pie filling.

Can I make it dairy-free?

Try a barista-style oat milk or plant-based cream formulated to foam. Add it gradually and check the texture, since different brands behave differently.

Can I use hot coffee?

This recipe is designed for iced coffee. For a hot version, warm the coffee separately and spoon lightly frothed pumpkin cream on top, but do not heat the cream mixture to a boil.

Is this the official Starbucks recipe?

No. This is an original copycat-style recipe inspired by the seasonal Starbucks flavour combination, not an official or endorsed formula.

Can I make a batch for a gathering?

Scale the cold brew and syrup in a pitcher. Froth the pumpkin cream in batches just before serving, or provide it chilled with a frother so each glass gets fresh foam.

More coffeehouse favourites

Make Tiramisu Cold Brew, Homemade Gingerbread Latte, Apple Chai Latte, Baileys Irish Coffee or set up a home coffee station with Coffee Bar Ideas.