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Easy Copycat Pumpkin Cream Cold Brew

easy copycat pumpkin cream cold brew - featured image
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A quick and easy homemade version of the popular coffee shop pumpkin cream cold brew, made with simple ingredients in under 5 minutes. This creamy, spiced drink features a silky pumpkin cold foam floating on bold cold brew coffee.

Ingredients

Scale
  • 1 cup (240 ml) cold brew coffee concentrate or strongly brewed coffee, chilled
  • 2 tablespoons (30 ml) milk of choice (whole milk, oat milk, or almond milk)
  • Ice cubes, as needed
  • ¼ teaspoon vanilla extract (optional)
  • ¼ cup (60 ml) heavy cream or heavy whipping cream
  • 2 tablespoons (30 g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 tablespoon (15 ml) maple syrup or simple syrup
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • Extra pumpkin pie spice for sprinkling (optional)
  • Cinnamon stick for garnish (optional)
  • Whipped cream for topping (optional)

Instructions

  1. Prepare your cold brew base: If using store-bought cold brew concentrate, mix ½ cup (120 ml) concentrate with ½ cup (120 ml) cold water or milk. If using regular brewed coffee, ensure it’s completely chilled. Pour the coffee base into a tall glass filled with ice. Add 2 tablespoons milk and vanilla extract if using. Stir gently to combine.
  2. Mix the pumpkin cream mixture: In a small bowl, combine ¼ cup (60 ml) heavy cream, 2 tablespoons (30 g) pumpkin purée, 1 tablespoon (15 ml) maple syrup, ½ teaspoon pumpkin pie spice, ¼ teaspoon vanilla extract, and a pinch of salt. Whisk until the pumpkin purée is completely incorporated and no lumps remain.
  3. Froth the cream mixture: Pour the mixture into a French press or mason jar. If using a French press, pump the plunger up and down vigorously for 30-45 seconds until the mixture doubles in volume and becomes thick and creamy. If using a mason jar, screw the lid on tight and shake vigorously for about 60 seconds until thickened.
  4. Check the consistency: The foam should be thick enough to slowly fall off a spoon—not runny, but not stiff like whipped cream. If too thin, pump or shake more. If too thick, add a teaspoon more cream and gently mix.
  5. Assemble your drink: Take the glass with cold brew and ice. Slowly pour the pumpkin cream foam over the back of a spoon held just above the coffee surface to help the foam float on top. Pour slowly to maintain distinct layers.
  6. Add finishing touches: Sprinkle a pinch of pumpkin pie spice over the top. Optionally, add a cinnamon stick or dollop of whipped cream.
  7. Serve immediately: Enjoy right away while the foam is still thick and cold for the best texture and visual effect.

Notes

Keep cream mixture cold for best frothing. Don’t skip the salt—it balances sweetness and enhances pumpkin flavor. For smooth foam, press pumpkin purée through a fine-mesh sieve if it has stringy bits. Make foam in batches if scaling up. Adjust sweetness to taste. Store pumpkin cream mixture in an airtight container in the fridge for up to 3 days; re-froth before using.

Nutrition

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

Find it online: https://sunnysavory.com/easy-copycat-pumpkin-cream-cold-brew/