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Creamy Copycat Starbucks Pumpkin Cream Cold Brew

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This creamy copycat Starbucks pumpkin cream cold brew tastes exactly like the original, maybe better, and it costs pennies to make at home. The secret is in the texture—that thick, velvety pumpkin cream that floats on top of the cold brew like a cloud.

Ingredients

Scale
  • 1 cup (240 ml) cold brew coffee, unsweetened
  • 1/4 cup (60 ml) heavy cream, cold
  • 2 tablespoons (30 g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons (30 ml) vanilla syrup (store-bought or homemade)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons maple syrup or brown sugar (optional, for sweeter cream)
  • Ice (generous handful)

Instructions

  1. Make the vanilla syrup (if using homemade): Combine 1/2 cup water, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool completely. This makes enough for several batches—store it in the fridge.
  2. Prepare the pumpkin cream: In a small blender or a jar with a tight-fitting lid, combine 1/4 cup cold heavy cream, 2 tablespoons pumpkin puree, 2 tablespoons vanilla syrup, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract. If you want a sweeter cream, add 1-2 teaspoons maple syrup or brown sugar.
  3. Blend or shake: If using a blender, pulse for 10-15 seconds until the mixture is thick and frothy. It should look like a thick, pourable cream—not quite whipped cream, but close. If using a jar, shake vigorously for about 30 seconds until the cream has thickened and doubled in volume.
  4. Taste and adjust: Dip a clean spoon into the cream and taste it. Add more pumpkin pie spice if you want it spicier, more vanilla syrup if you want it sweeter. This is your chance to customize it exactly how you like it.
  5. Fill your glass with ice: Add a generous handful of ice to your serving glass. The ice keeps the cold brew cold and gives the cream something to float on.
  6. Pour the cold brew: Pour 1 cup of cold brew coffee over the ice. Leave about an inch of space at the top for the cream.
  7. Top with pumpkin cream: Slowly pour the pumpkin cream over the back of a spoon held just above the cold brew. This helps the cream float on top instead of sinking immediately. Pour gently—you want that distinct layer.
  8. Serve immediately: Give it a gentle stir if you want the cream to swirl into the coffee, or leave it layered for that Instagram-worthy presentation. Sip through a straw to get both the coffee and cream in every drink.

Notes

Use cold heavy cream for best results. Don’t over-blend the cream; pulse in short bursts until thick and pourable. For a dairy-free version, substitute full-fat coconut cream. The pumpkin cream can be made up to 2-3 hours in advance and stored in the fridge. For a hot version, heat the cold brew and pour the cream on top.

Nutrition

Keywords: pumpkin cream cold brew, Starbucks copycat, pumpkin spice, cold brew, fall coffee drink, homemade coffee

Find it online: https://spoonluma.com/creamy-copycat-starbucks-pumpkin-cream-cold-brew/