Pumpkin Cream Cold Brew (Starbucks Copycat)

By Whisper of Yum
  • Total Time:
    12 hours 10 minutes
  • Servings:


Cold Brew

  • 1½ cups ground coffee, medium-coarse grind
  • 4½ cups water
  • Pitcher or
  • Fine mesh strainer and
  • Cheesecloth (if your pitcher does not have a built-in strainer)

Pumpkin Cream

Special Tools


Cold Brew Coffee

  1. If your pitcher does not have a built-in strainer like this one, you’ll need to use a mesh strainer and cheesecloth to strain the coffee.
  2. Place water in a pitcher and add ground coffee. Place in the refrigerator for 12 hours.
  3. Once ready, remove the strainer containing coffee grounds and discard. If using a cheesecloth to strain, place cheesecloth in a fine mesh strainer, over a large bowl. Carefully pour cold brew over cheesecloth-lined strainer. Place filtered cold brew coffee in a sterile container.

Pumpkin Cream

  1. In a small saucepan over medium-high heat, allow the saucepan to warm up for 30 seconds. Add pumpkin pie spice and pumpkin puree. Stir constantly for 30 seconds.
  2. Add heavy cream and whole milk. Cook for 2 minutes, careful to not allow the mixture to boil.
  3. Remove from heat and stir in maple syrup and vanilla extract. Allow the mixture to cool to room temperature.
  4. Strain mixture using a fine mesh strainer and pour into a sterile container.
  5. When ready to use, froth pumpkin cream using a milk frother or Aeroccino.

Assemble Pumpkin Cream Cold Brew

  1. Add ice cubes to a glass and fill ⅔ full with cold brew coffee.
  2. Add frothed pumpkin cream.
  3. Top with a dusting of pumpkin pie spice.