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If I were to rank Starbucks seasonal drinks, the Pumpkin Cream Cold Brew would be near the top of my list. I’ve already made a copycat Pink Drink recipe and a Healthy Pumpkin Spice Latte, so this feels like 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.
Quick Look: Pumpkin Cold Brew
- Method: Blend pumpkin with almond butter and maple syrup to create a dairy-free pumpkin coffee creamer that you can pour over coffee.
- Why Make THIS Version? It’s naturally sweetened, dairy-free, and more affordable than store-bought options.
- Secret to Success: Use a powerful blender! I like to use a personal-sized one for this batch size.
- Key Ingredients: Pumpkin puree, maple syrup, pumpkin pie spice.
- Calories/Serving: 106 calories per ~1/4 cup.
Summarize & Save this Recipe Content On:
“AMAZING! So quick and easy to whip together.”
Table of Contents
Ingredients for Pumpkin Cream Cold Brew
- 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. (You can also swap in cashew butter.)
- 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 at grocery stores and saves you from opening multiple spice jars. Check out my homemade pumpkin spice for guidance on making your own.
- Cold Coffee. For serving, you’ll need black coffee you can pour over ice. This could be cold brew or just leftover black coffee from your morning.
How to Make Pumpkin Cold Brew (Step by Step)
- To prepare the pumpkin creamer, add 1/2 cup water, 1/4 cup almond butter, 1/4 cup pumpkin puree, 1/4 cup maple syrup, 1 teaspoon pumpkin spice, and a pinch of salt to a blender.
- Secure the lid and blend until smooth and creamy. If you’d like a runnier texture, add another 2 tablespoons of water and blend again.
- 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.
- 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.
Note: I think this batch size is easiest to blend in a personal-sized blender. I used an old Vitamix attachment in the photos, but lately I prefer this smaller blender.
Storage Tips
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. Give it a good shake when you’re ready to use it again.
Dairy-free Pumpkin Creamer FAQs
I’ve tested this pumpkin cold brew recipe multiple times over the past month and tried numerous variations. Try one of the ideas below if you need to use a different ingredient.
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.
Yes, you can replace the cashews + water in this recipe with 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 ensures you have a thick, creamy coconut milk that resembles heavy whipping cream. You can measure after blending.
In theory, you could whisk the creamer instead of blending; however, blending emulsifies the mixture, so it’s more like heavy cream. It won’t be the same if you skip the blender.
If you prefer a less creamy drink, use 3/4 cup almond milk or oat milk to replace the cashews and water in this recipe.
More Starbucks Copycat Recipes
If you try this Pumpkin Cream Cold Brew recipe, please leave a comment and star rating below letting me know how you like it. Thanks for visiting!
Pumpkin Cream Cold Brew (Dairy-Free!)
Ingredients
Pumpkin Creamer
- 2 tablespoons almond butter
- ½ cup water
- ¼ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon pumpkin pie spice
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. If the mixture looks too thick to pour, you can add 2 tablespoons more water and blend again.
- 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
- Pumpkin Smoothie (1/3 cup)
- Healthy Pumpkin Bars (1/2 cup)
- Pumpkin Pasta Sauce (1 cup)
- Easy Pumpkin Mug Cake (1/4 cup)
Nutrition
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Omg this is so good!! I made 2 versions of iced coffees: 1 iced espresso using instant Bustelo, and 1 iced coffee using instant decaf, added this creamer on top with a little milk. Honestly for us, it was not too sweet – we started with 1/4 cup of the creamer but felt it needed more pumkin flavor and sweetness. So added 1/2 cup to each – was delicious! We finished our drinks so fast, definitely better than the coffee shops. Thank you for this yummy recipe!
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!
Hello, any suggestions for tree nut allergies? Would peanut butter change the flavor too much?
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.
I live cashews and the fall inspired pumpkin spices. This is a great recipe. Thank you
I loved this with the almond butter. Delicious!! Thank you.
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!
I also added this to my hot coffee and it was delicious!
Yay! I’m so glad you enjoyed it. Thanks for the feedback, Sara.
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!
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!