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Copycat Starbucks Iced Pumpkin Cream Cold Brew

A rich, creamy, and spiced cold brew coffee topped with homemade pumpkin cold foam. This easy DIY recipe brings the flavor of Starbucks to your kitchen—better, healthier, and customizable.
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Prep Time 10 minutes
Resting Time 12 hours
Total Time 12 hours 10 minutes
Course Coffee, Drinks
Cuisine American, Fall Baking, Seasonal
Servings 4 people
Calories 150 kcal

Equipment

  • 1 Mason Jar For cold brew steeping or storage
  • 1 Milk Frother For creating the cold foam
  • 1 Fine Sieve Or cheesecloth to strain cold brew
  • 1 Glass For serving
  • 1 Mixing Bowl To whisk pumpkin cream (if no frother)

Ingredients
  

Cold Brew Base

  • 1 cup Coarsely ground coffee For making cold brew
  • 4 cups Filtered water

Pumpkin Cream Cold Foam

  • 1/2 cup Heavy cream Or substitute with coconut cream
  • 1/4 cup Milk 2% or preferred milk alternative
  • 2 tbsp Pumpkin puree Not pumpkin pie filling
  • 2 tbsp Maple syrup Or use vanilla syrup
  • 1/2 tsp Pumpkin pie spice For warm seasonal flavor
  • 1/4 tsp Vanilla extract Optional but adds depth
  • 1 pinch Salt Optional, enhances flavor

Topping

  • 1 dash Pumpkin pie spice To garnish top of foam
  • Ice cubes For serving

Instructions
 

  • Make Cold Brew (Optional if using store-bought):
    Combine 1 cup of coarsely ground coffee and 4 cups of filtered water in a mason jar or French press. Stir well, cover, and refrigerate for 12–18 hours. Strain through a fine sieve or cheesecloth. Store in the fridge.
  • Prepare Pumpkin Cream Cold Foam:
    In a mixing bowl or frother, combine heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Blend or froth until smooth and creamy with a soft foam texture.
  • Assemble the Drink:
    Fill a glass with ice. Pour in about 1 cup of cold brew (¾ of the glass). Add sweetener if desired. Top with ¼ cup or more of the prepared pumpkin cream cold foam.
  • Garnish:
    Sprinkle pumpkin pie spice over the top foam layer for a Starbucks-style finish.
  • Serve Immediately:
    Enjoy your refreshing, seasonal pumpkin cream cold brew at home!

Notes

For a dairy-free version, substitute coconut cream and almond or oat milk.
Adjust sweetness by using low-carb or sugar-free syrups.
Pumpkin cream can be made ahead and stored in the fridge for up to 4 days (unwhipped).
Great for meal prep — make a big batch of cold brew and enjoy all week!
Keyword fall coffee recipe, iced pumpkin coffee, Pumpkin cold brew, pumpkin cream cold foam, Starbucks Copycat