Pumpkin Cream Cold Brew

The mornings are starting to feel a bit brisk lately, and that makes me crave my favorite fall drink. There's something about the rich, creamy pumpkin flavor that just screams autumn to me. I decided to try making a version of the Pumpkin Cream Cold Brew at home, and though it took a couple of tries to get everything just right, it was totally worth it. Now, I can sip on this delicious treat while staying cozy in my kitchen.

Created by

The Simplecooktips Team

Last updated on 2026-06-03T16:30:19.036Z

When I first decided to recreate this drink, I thought it would be a piece of cake. I mean, it’s just coffee and cream, right? But honestly, the first batch was a bit too sweet for my taste. After some tinkering, I found a balance that adds just the right amount of pumpkin spice without overwhelming everything. The key is using real pumpkin puree rather than store-bought flavored syrups, which can taste a bit artificial.

One evening, I looked around my kitchen and noticed I had everything I needed for this recipe already. It felt like a score, especially since I didn't want to run out to grab overpriced coffee at the cafe. Now, I make this every weekend as a little bit of comfort before the busy week kicks in again. It's seriously the best way to welcome the season.

What Makes This Stand Out

The pumpkin cream is super easy to make from scratch
You can adjust the sweetness to your liking
It's a great way to savor the flavors of fall at home

Key Technique for Pumpkin Cream Cold Brew

When making the pumpkin cream, the key is to whisk it just long enough until it reaches a soft peak. If you over-whisk, it can turn into butter, which is definitely not what we want. The goal is to get it creamy and smooth with a hint of stiffness, so it holds its shape on top of your cold brew. A hand whisk works just fine, and honestly, it helps me feel a bit more connected to the process.

If you find yourself short on heavy cream, I’ve had decent results with half-and-half too, though it won’t be quite as rich. If you want a lighter version, you could also try coconut cream, which adds a unique touch. Just remember that coconut might change the overall vibe of the drink.

Swaps & Substitutions

Don't have pumpkin puree on hand? No worries! You could use butternut squash puree instead, and it’ll still give you that lovely autumn taste. In a pinch, I've made this with sweet potato puree, and it turned out pretty great too. Adjust the pumpkin pie spice accordingly if you’re using a different base, since they can have slightly different sweetness levels.

If you’re looking to cut back on sugar, you can replace the powdered sugar with a sugar substitute, like monk fruit or stevia, in the same measurements. Just keep in mind that some substitutes can be sweeter than sugar, so taste your pumpkin cream as you go along to achieve your desired sweetness.

Ingredients

Here's what you'll need to make this cozy drink:

For the Pumpkin Cream

1/2 cup heavy cream
1/4 cup pumpkin puree
2 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract

For the Cold Brew

2 cups brewed cold coffee or cold brew concentrate
Ice cubes
Additional pumpkin pie spice for garnish

Instructions

Follow these simple steps to enjoy your homemade Pumpkin Cream Cold Brew:

Make the Pumpkin Cream

In a mixing bowl, whisk together the heavy cream, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until it's nice and smooth. You can use an electric mixer or just a whisk; I tend to go for the whisk because it's less hassle. Once it's mixed, you can taste and adjust the sweetness if you want it a little sweeter.

Brew Your Coffee

Brew your coffee as you normally would, or use cold brew concentrate if that's your jam. Fill a glass halfway with ice cubes, then pour the cold brew over the ice. I like to keep it strong, especially with that creamy topping coming next.

Serve and Enjoy

Spoon a generous dollop of your pumpkin cream on top of the cold brew. You might end up with a little extra cream, which you can totally save for later or enjoy by itself. Sprinkle some extra pumpkin pie spice on top for that fancy touch. And then, enjoy!

Pro Tips

Consider using flavored coffee for an extra kick.
Make a larger batch of pumpkin cream and save it in the fridge for quick access when cravings hit.
If you want it vegan, substitute the heavy cream with coconut cream and adjust sweetness to taste.

Scaling Pumpkin Cream Cold Brew for a Crowd

If you want to serve this drink to friends, you can easily scale it up. For every additional serving, just double or triple the ingredients accordingly. Brew a larger batch of cold coffee or cold brew concentrate, and make sure to have enough ice on hand. When it comes to the pumpkin cream, I usually make a bigger batch and store any leftovers in the fridge for a few days. It keeps well, although if it separates a bit, just give it a quick whisk again before serving.

You can set up a little “make your own” station so guests can pour their own cold brew and top it with as much pumpkin cream as they like. It’s a fun way to share this cozy drink, plus everyone can customize their sweetness. Just be ready with extra pumpkin pie spice for garnishing—it adds such a nice touch! I’ve even seen people add whipped cream on top when feeling extra festive.

Questions About Recipes

→ Can I use canned pumpkin pie filling instead of puree?

You can, but I wouldn't – it's typically sweeter and has added spices, so the flavor might be a bit off from what you're aiming for.

→ How long does the pumpkin cream last in the fridge?

It should be good for about 3-4 days. Just give it a whisk before using, since it might separate a little.

→ Is there a way to make this drink less sweet?

Absolutely! Just add less powdered sugar and balance it with some extra pumpkin puree instead for a more natural taste.