Starbucks Pumpkin Cream Cold Brew Recipe (Copycat Fall Favorite)

Every August, something magical happens in my kitchen – I start craving that Starbucks Pumpkin Cream Cold Brew before the leaves even think about turning. I first tried it the season it launched in 2019 and immediately went home to figure out how to make it myself. After more test batches than I care to admit (okay, it was a lot – my family was not complaining), I landed on a version that honestly rivals the original. This copycat uses real pumpkin puree, smooth cold brew coffee, and a pumpkin cream cold foam that you can whip up in under two minutes. Once you try it homemade, you will wonder why you ever waited in the drive-through line.

The best part? This recipe makes two generous drinks for less than the cost of one grande at Starbucks. You control the sweetness, the pumpkin spice level, and the richness of that gorgeous foam. Whether you are curled up with a fall candle burning or need a cozy pick-me-up on a crisp October morning, this is the drink that delivers every single time.

Why You’ll Love This Recipe

• Costs a fraction of the Starbucks price – two drinks for less than one grande
• Real pumpkin puree gives a depth of flavor that artificial syrups just cannot match
• That thick, pillowy cold foam is incredibly easy to make at home with a frother or mason jar
• Completely customizable sweetness, pumpkin spice intensity, and dairy preferences
• Ready in under 20 minutes – no drive-through wait, no barista line, no seasonal countdown anxiety

About This Starbucks Favorite

Starbucks launched the Pumpkin Cream Cold Brew in 2019, and it instantly became one of the most talked-about seasonal drinks the chain had ever released. Unlike the classic Pumpkin Spice Latte (which relies on hot espresso and steamed milk), this drink is built on a foundation of smooth, slow-steeped cold brew coffee sweetened with vanilla syrup. The real showstopper is the pumpkin cream cold foam – a lightly sweetened, pumpkin-spice-flavored cream mixture that sits on top of the cold brew like a cloud, slowly drifting down with every sip. A finishing dusting of pumpkin spice on top adds that familiar warm-spice aroma the moment you pick up the glass. Every year starting in late August, the drink returns to menus and fans line up for their first sip of fall. It sells out locations and trends on social media for weeks. The combination of cold, smooth coffee underneath and creamy, spiced foam on top creates a layered drinking experience unlike anything else in the fall lineup – each sip delivers a slightly different ratio of cold brew to foam, making it endlessly enjoyable to the last drop.

Ingredients

For the cold brew base

• 8 oz strong cold brew coffee (store-bought like Stumptown or Trader Joe’s, or homemade – see notes)
• 2 tablespoons vanilla simple syrup (store-bought or homemade with equal parts sugar and water plus vanilla extract)
• Ice for a tall glass – fill generously
• 1 tablespoon brown sugar for a richer, caramel-like sweetness (optional but recommended)
• Cold filtered water if your cold brew concentrate is too strong – start with 1-2 oz
• Optional pinch of cinnamon stirred into the base for extra warmth

For the pumpkin cream cold foam

• 1/2 cup heavy cream or half-and-half (heavy cream makes thicker, richer foam)
• 2 tablespoons pumpkin puree (100% pure canned pumpkin, not pumpkin pie filling)
• 1 tablespoon vanilla syrup
• 1 tablespoon brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• Pinch of salt (balances the sweetness and brightens all the flavors)
• 1/2 teaspoon pure vanilla extract

For serving

• Tall 24 oz glass (a wide-mouth mason jar works beautifully here)
• Pumpkin spice dust for the top – a light pinch right before serving
• Cinnamon stick for stirring and garnish (optional but festive)
• Reusable straw so you can sip through the foam and cold brew together

Ingredient Substitutions

• Instant coffee dissolved in cold water (2 teaspoons per 8 oz) works as a quick cold brew swap when you are in a hurry
• Oat milk or full-fat coconut cream instead of heavy cream for a completely dairy-free cold foam that still froths well
• Sugar-free vanilla syrup plus monk fruit sweetener in the foam for a lower-sugar version without sacrificing flavor
• If you do not have pumpkin puree, skip it and double the pumpkin pie spice in the foam – you lose the real pumpkin depth but it still tastes wonderful
• Full coconut cream (from a chilled can, not coconut milk) makes this 100% vegan with a slightly tropical undertone that works surprisingly well

Equipment You’ll Need

• Handheld milk frother or electric whisk – the fastest way to build thick, stable cold foam in under 90 seconds
• Tall 24 oz glass or wide-mouth mason jar for assembling and drinking
• Lidded mason jar or cocktail shaker for shake-method cold foam if you do not have a frother
• Measuring spoons for accurate flavor balance, especially the pumpkin pie spice
• Fine mesh strainer if you want to strain the pumpkin puree out of the foam for an extra-smooth texture

Step-by-Step Instructions

1. Make cold brew or use store-bought. For homemade cold brew, combine 1 cup coarsely ground dark roast coffee with 4 cups cold filtered water in a large mason jar or pitcher. Stir gently, cover, and refrigerate for 12-24 hours. Strain through a fine mesh strainer lined with a coffee filter, discarding the grounds. For this recipe you need 8 oz of the strained concentrate per batch. Short on time? Store-bought cold brew concentrate from Stumptown, Chameleon, or Trader Joe’s works perfectly and keeps in the fridge all week.
2. Make the pumpkin cream cold foam. Combine the heavy cream, pumpkin puree, vanilla syrup, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract in a small bowl or wide-mouth jar. If using a handheld frother, submerge the tip just below the surface and froth for 60-90 seconds until the mixture is thick, creamy, and holds its shape when spooned. If shaking, add everything to a lidded jar with a little room at the top and shake vigorously for 30-45 seconds. The foam should be loose-pourable but thick – not liquid and not stiff like whipped cream.
3. Fill glass with ice and cold brew. Pack your tall glass generously with ice. Pour in the cold brew coffee until the glass is about two-thirds full. Add the vanilla syrup and brown sugar (if using) directly into the cold brew and give a quick stir with your straw to dissolve.
4. Top with pumpkin cream cold foam. Slowly pour or spoon the pumpkin cream cold foam over the back of a spoon held just above the coffee – this helps it float on top rather than mixing in immediately. You want a thick layer, roughly 1-1.5 inches, sitting proudly on top of the cold brew. Do not stir yet – the whole point is that gorgeous layered look.
5. Dust with pumpkin spice and serve. Pinch a small amount of pumpkin pie spice between your fingers and dust it lightly over the foam. Add a cinnamon stick if you like, pop in a reusable straw, and serve immediately. As you sip, the foam slowly blends into the cold brew, creating a slightly different flavor in every sip.

Pro Tips from My Kitchen

• Use real pumpkin puree (100% canned pumpkin, not pie filling) in the foam – it gives a genuine earthy-sweet depth that no artificial pumpkin syrup can replicate
• Cold cream froths dramatically better than room-temperature cream – keep your heavy cream refrigerator-cold right up until you froth it
• If you do not have a frother, a mason jar with a tight lid works: fill it halfway with the foam ingredients, seal it, and shake hard for 30-45 seconds until thick
• Cold brew is naturally smoother and less acidic than iced regular coffee – if you use brewed coffee that has been chilled, the flavor will be noticeably more bitter and sharp
• Pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, allspice, and cloves) is different from plain cinnamon or plain pumpkin spice powder – make sure you are using the blend for the right warm-spice complexity
• Brown sugar rather than white sugar in both the base and the foam adds a subtle molasses richness that makes the finished drink taste noticeably more layered and autumnal

Recipe Variations

• Hot Pumpkin Cream Latte: Brew a double shot of espresso, steam milk with a splash of vanilla syrup, and pour over pumpkin spice foam instead – turns this into a cozy hot drink perfect for cold mornings
• Vegan Pumpkin Cream Cold Brew: Use full-fat coconut cream (chilled can, solid part only) in place of heavy cream and oat milk cold foam for a dairy-free version that froths beautifully and has a lovely subtle coconut note
• Sugar-Free Version: Swap vanilla syrup for a sugar-free vanilla syrup, use monk fruit sweetener in the foam, and the result is a surprisingly satisfying low-sugar drink that still feels indulgent
• Extra-Spiced Pumpkin Version: Double the pumpkin pie spice in both the foam and the base for an intense, warming spice hit – ideal for true spice lovers or a particularly cold fall day
• Salted Maple Pumpkin Cold Brew: Replace the vanilla syrup with pure maple syrup in both the base and the foam, and finish with a generous pinch of flaky sea salt on top of the foam – sweet, salty, and wildly good

Common Mistakes to Avoid

• Pouring hot or warm coffee over the cold foam – the heat melts the foam instantly, turning your beautiful layered drink into a murky mess before you even take a sip
• Skipping real pumpkin puree and relying only on pumpkin spice – the spice gives aroma but the puree gives body and a genuine pumpkin flavor that makes the foam taste like more than just spiced cream
• Using pre-made canned whipped cream instead of making cold foam – it deflates within seconds, has a completely different texture, and does not blend properly into the drink as you sip
• Piling on so much cold foam that it overwhelms the coffee underneath – the ratio should be roughly 2/3 cold brew to 1/3 foam so both elements shine in every sip
• Using warm cream from a room-temperature bottle to make the foam – warm cream resists frothing, produces a thin, loose result, and the foam collapses before you even get it on the drink

What to Serve With This Dish

• Pumpkin bread or pumpkin muffins – the classic fall pairing that doubles down on cozy seasonal flavor
• A buttery, flaky scone (especially pumpkin, maple, or vanilla flavored) that you can dip into the cold foam
• Cinnamon roll – the sweet, spiced bread and the pumpkin cream cold brew are practically made for each other on a slow fall morning
• Lemon loaf or citrus pound cake for a bright contrast to the rich, spiced drink
• A full fall breakfast spread with scrambled eggs, fruit, and toast – the cold brew keeps you energized while the foam makes it feel like a treat

Storage Instructions

Refrigerator

Homemade cold brew keeps refrigerated for up to 1 week in a sealed jar. Cold foam is always best freshly made but can be stored in a sealed container in the fridge for up to 1 day – re-froth briefly before using as it will separate.

Freezer

Freeze leftover cold brew in ice cube trays for up to 1 month – use the frozen coffee cubes in your next batch so it never gets watered down as it melts.

How to Reheat

Do not reheat – this is a cold drink and the foam will not survive warming. Make the hot latte variation if you want a warm version.

Make Ahead

Cold brew is perfect for making the night before or up to a week ahead. The foam is best made fresh per drink, taking only 2 minutes with a frother.

Nutrition Information

Per serving (estimated): 240 calories, 3g protein, 25g carbs, 15g fat (9g saturated), 1g fiber, 22g sugar, 60mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What is in the Starbucks Pumpkin Cream Cold Brew?

The Starbucks version contains cold brew coffee sweetened with vanilla syrup, topped with a pumpkin cream cold foam made from sweetened cream flavored with pumpkin and pumpkin spice sauce, finished with a dusting of pumpkin spice powder. This copycat recreates all of those components using real pumpkin puree, heavy cream, vanilla syrup, brown sugar, and pumpkin pie spice.

When does Starbucks release the Pumpkin Cream Cold Brew?

Starbucks typically releases the Pumpkin Cream Cold Brew in late August each year as part of its fall seasonal menu. It usually runs through November or until supplies run out. The exact date shifts slightly each year – but making your own means you can enjoy it any time you want, August through December.

How many calories are in a Starbucks Pumpkin Cream Cold Brew?

The Starbucks grande (16 oz) Pumpkin Cream Cold Brew has around 250 calories. This homemade recipe comes in at approximately 240 calories per serving for a larger 24 oz drink, with the option to reduce calories further by using half-and-half instead of heavy cream or a sugar-free vanilla syrup.

Can I make a vegan Pumpkin Cream Cold Brew?

Yes, absolutely. Replace the heavy cream in the cold foam with full-fat coconut cream from a chilled can (use the solid part) or a well-shaken oat milk barista edition. Both options froth reasonably well with a handheld frother. The cold brew base and vanilla syrup are already dairy-free. The result is a delicious plant-based version that still delivers that creamy foam experience.

How much caffeine is in a Pumpkin Cream Cold Brew?

Cold brew coffee is naturally higher in caffeine than regular drip coffee because of the long steep time. A homemade 8 oz cold brew base typically contains 150-200mg of caffeine depending on your coffee-to-water ratio and the beans you use. The Starbucks grande contains approximately 185mg. The pumpkin cream cold foam contains no caffeine.

Can I use regular iced coffee instead of cold brew?

You can, but the result will taste noticeably different. Cold brew is smoother, less acidic, and naturally sweeter than coffee brewed hot and then chilled. Regular iced coffee has a sharper, slightly bitter edge that competes with the delicate pumpkin cream foam. If cold brew is not an option, use a very strong hot-brewed coffee cooled completely in the fridge – it is the closest substitute.

Why does the Starbucks version use cold foam instead of whipped cream?

Cold foam is made by frothing cold cream rather than whipping it, which creates a lighter, airier texture with smaller bubbles. It floats on top of cold drinks but slowly incorporates as you sip, giving you a gradually changing flavor in each sip. Whipped cream sits separately, melts quickly into a greasy layer, and does not blend smoothly into the drink the same way cold foam does.

Does this recipe use real pumpkin or artificial pumpkin flavoring?

This copycat uses real 100% pumpkin puree (canned pure pumpkin, not pie filling) in the cold foam. Real pumpkin gives the foam a genuine earthy-sweet flavor and a slightly thicker body that artificial pumpkin syrups cannot replicate. Combined with pumpkin pie spice, it tastes far more authentic and satisfying than any flavored syrup shortcut.

What store-bought cold brew brands work best for this recipe?

Stumptown Cold Brew Stubbies (black or with oat milk), Chameleon Organic Cold Brew, Trader Joe’s Cold Brew Concentrate, and La Colombe Draft Latte (plain black) all work beautifully. If using a concentrate, dilute it according to the package directions before measuring your 8 oz – most concentrates are 1:1 or 1:2 ratio with water.

Can I make this Pumpkin Cream Cold Brew sugar-free?

Yes. Swap the vanilla simple syrup for a sugar-free vanilla syrup (Torani and Jordan’s Skinny Syrups both make good options) and replace the brown sugar in the foam with monk fruit sweetener or erythritol at a 1:1 ratio. The foam texture stays very similar and the flavor is still deeply satisfying with far less sugar impact.

How long does the homemade version last?

The cold brew base keeps in the refrigerator for up to 1 week in a sealed container. The pumpkin cream cold foam is best made fresh per drink – it only takes 2 minutes and tastes noticeably better freshly frothed. If you must store it, keep it in a sealed jar for up to 1 day and re-froth briefly before using since it will separate in the fridge.

Can I make a hot version of this drink?

Yes – it becomes more of a pumpkin latte. Brew a double shot of espresso or strong coffee, steam or microwave your milk until hot, add vanilla syrup and a spoonful of pumpkin puree to the cup, pour in the espresso, then froth your milk separately and spoon on top, finishing with pumpkin spice dust. It is a completely different drink in texture but hits all the same flavor notes on a cold fall morning.

More Starbucks Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia