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If I were to rank the seasonal drinks at Starbucks, the Pumpkin Cream Cold Brew would be near the top of my list. I’ve already made a copycat version of their Pink Drink and Pumpkin Spice Latte, so this was a natural next step.

What I love about this homemade pumpkin cold foam is that you can make it without refined sugar or heavy whipping cream. Instead, you’ll get creaminess from real pumpkin and almond butter.

The resulting drink is naturally sweetened with maple syrup, and you can control the sweetness level by adjusting the amount of “cream” you add on top of your cold brew. It’s hard to resist once you taste it!

⭐⭐⭐⭐⭐ Featured Review

“AMAZING! So quick and easy to whip together.” -Trish

pumpkin creamer poured from a blender on top of iced coffee

Why You’ll Love This Pumpkin Cold Brew

It’s dairy-free. If dairy doesn’t agree with you, or you need a vegan option, this homemade coffee drink is a delicious alternative. No specialty milks are required!

It’s easy to make. You don’t need a fancy milk frother to make the cold foam topping. Just a regular blender will do.

You can use home-brewed coffee. Do you ever get distracted in the morning and forget about your warm coffee? This is the perfect way to use it once it’s turned cold! Or, you can plan ahead and use a batch of homemade cold brew coffee instead. 

It uses simple ingredients. This delicious fall drink calls for real pumpkin puree and pure maple syrup. All ingredients that you can pronounce, and if you’re like me, they’re probably already in your pantry, too. 

Pumpkin Cold Cream Ingredients

Here’s what you’ll need:

  • Pumpkin Puree. I use canned pumpkin puree for convenience. (Not to be confused with canned pie filling, which is already sweetened). Since this recipe only calls for 1/4 cup of pumpkin, I’ve included a few other recipes below to help you use it up.
  • Almond Butter. When I initially shared this recipe a few years ago, I used cashews for added creaminess. However, readers have reported using almond butter more often because it’s already creamy and doesn’t require a powerful blender. So, that’s what I use now, too. (Cashew butter can also be swapped.)
  • Maple Syrup. This natural sweetener pairs perfectly with warm Fall spices. You can use agave or honey if you prefer, though.
  • Pumpkin Pie Spice. This spice is usually available year-round in grocery stores and will save you from having to open multiple spice jars. Check out my homemade pumpkin spice blend for guidance on making your own.
  • Cold Coffee. For serving, you’ll need some sort of black coffee you can pour over ice. This could be cold brew or just leftover black coffee from your morning.
pumpkin puree, maple syrup, almond butter, and coffee labeled in containers.

How to Make Pumpkin Cold Brew

Step 1:

Prepare the pumpkin cold cream by adding the water, almond butter, pumpkin puree, maple syrup, pumpkin spice, and a pinch of salt to a blender. (You can use a full-size blender or a personal one.)

Secure the lid and blend until the mixture looks smooth and creamy. Stop and scrape down the sides of the machine as needed to ensure everything is evenly incorporated. The mixture should appear slightly thick, as if it would sit on top of the cold brew when poured.

pumpkin cold brew in a personal blender.

Step 2:

To assemble the drink, fill a glass with ice and add 8 ounces of cold black coffee. Then pour the blended pumpkin creamer over the top. I use about 1/4 cup of creamer, but you can adjust the amount to taste. (The creamer is sweet, so if you don’t like sweet drinks, you can use less.)

Stir well and watch the creamer turn the coffee creamy, almost like an iced latte. It’s ready to enjoy right away, and you can adjust the flavor by adding more of the pumpkin creamer to taste.

pumpkin creamer poured over cold brew and stirred to be creamy.

Storage Tips

You can store this pumpkin coffee creamer in a sealed mason jar in the refrigerator for up to 4 days. This recipe yields approximately 4 servings, making your week easier for the next few days.

It’s normal for non-dairy coffee creamers to separate when stored in the refrigerator. Be sure to give it a good shake when you’re ready to use it again.

Pumpkin Cream Cold Brew FAQs

I’ve been testing this pumpkin cold brew recipe multiple times over the past month and have tried numerous variations. Be sure to try one of the ideas below if you need to use a different ingredient.

Can I use oat milk?

Try making the pumpkin version of my iced oat milk latte. It’s the perfect nut-free and coconut-free option. If you scroll down in that recipe, you’ll see the pumpkin spice version I’ve already tested for you.

Can I use coconut milk?

Yes, you can replace the cashews + water in this recipe with a 3/4 cup of canned coconut milk. To measure, ensure you pour the entire can of full-fat coconut milk (not the light version) into a blender and blend until smooth. This will ensure you have a thick and creamy coconut milk that resembles heavy whipping cream. You can measure after blending.

Do I have to use a blender?

In theory, the creamer could simply be whisked together instead of blended. It might not look quite as creamy as the blended version, but feel free to experiment with it.

Can I use dairy-free milk instead of nut butter?

If you prefer a slightly less creamy drink, you can use 3/4 cup of almond milk or oat milk to replace the cashews and water in this recipe.

pumpkin creamer poured from a blender on top of iced coffee

Pumpkin Cold Brew

5 from 8 votes
Transform iced coffee at home into this seasonal Starbucks copycat! The DIY pumpkin cream is made with no refined sugar or heavy whipping cream, but it tastes like you bought it from a coffee shop.
prep5 mins cook0 mins total5 mins
Servings:4

Ingredients
 
 

Pumpkin Creamer

For Serving:

  • 8 ounces iced coffee (per serving)

Instructions

  • To make the pumpkin coffee creamer, add the almond butter, water, pumpkin, maple syrup, and pumpkin pie spice to a blender. Secure the lid and blend until the mixture is smooth.
  • To assemble the pumpkin cold brew, add 8 ounces of cold coffee to a glass of ice. (Use 8 ounces of coffee per serving; double or triple as needed!) Add a 1/4 cup of the pumpkin coffee creamer on top, then stir well to mix. Add more creamer, as needed, until the drink is as sweet and creamy as you'd like it to be.
  • This recipe should make roughly 4 servings of the creamer, so you can store the leftovers in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1 serving of the pumpkin creamer out of 4 servings. This is automatically calculated and is just an estimate, not a guarantee. It will vary depending on how much coffee creamer you use.
Update Note: This recipe was updated in August 2025 to use almond butter instead of a 1/4 cup of cashews. (It’s an easier ingredient to blend if you don’t have a powerful blender.) If you’d rather use 1/4 cup of cashews or 2 T of cashew butter, that will still work! 
DIY Pumpkin Spice: If you can’t find the spice blend at the store, you can substitute 1/2 teaspoon of ground cinnamon, a 1/4 teaspoon of ground ginger, and an 1/8 teaspoon of ground cloves for the pumpkin spice in this recipe. A pinch of nutmeg can also be added, but it can become overpowering quickly, so don’t use too much. 
Pumpkin Puree Recipes: Since this recipe doesn’t use a whole can of pumpkin puree, here are some other ways to use it: 
 
 

Nutrition

Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 133mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2384IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Course: Drinks
Cuisine: American
Keyword: pumpkin cold brew, pumpkin cream cold brew

More Recipes to Try

If you try this Pumpkin Cream Cold Brew recipe, please leave a comment & star rating below letting me know how you like it!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  1. Delicious! What I appreciate most about your recipes is the minimal ingredients list.
    One commenter mentioned putting this on oatmeal, which I can’t wait to try…or in Chia pudding. Yum!

  2. I really like this. This week was extremely hot so I craved cold brew coffee. It was sweeter than I expected but now I know for the next time. And this on top of oatmeal was just perfect. Thanks Megan.

  3. I never made this over the fall/winter because I always prefer hot coffee. However, this hot July day called for something iced and I decided to try it. AMAZING! So quick and easy to whip together. I’ll be drinking this a lot this summer!

  4. This creamer tastes amazing! It’s so good it’s dangerous. One question though, did you soak your cashews before blending? I did for about an hour, but my creamer was still quite thick even with the Vitamix. Even still it’s delicious!

    1. I just made this and am yet again impressed. Thank you Megan once again for giving us delicious genius.I soaked my cashews in boiling water for 15 minutes and my creamer came out perfect. Not too thick (like the Califa farms version) and not too watery. Maybe that would help!