Pumpkin Cream Cold Brew (Dairy-Free!)

pumpkin creamer poured from a blender on top of iced coffee

Pumpkin Cream Cold Brew (Dairy-Free!)

Course: Drinks

Cuisine: American

Keyword: pumpkin cold brew, pumpkin cream cold brew

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 106kcal

Author: Megan Gilmore

If you're looking for a dairy-free alternative to the Pumpkin Cream Cold Brew from Starbucks, you're in the right place. This easy pumpkin coffee creamer uses pantry staples and requires NO refined sugar, and I think it tastes even better than the store-bought version. You can blend it together in 5 minutes or less!

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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

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