Oh, you guys, let me tell you about my Pumpkin Spice Cold Brew obsession! It all started a few years ago when I was trying to recreate my favorite coffee shop treat at home. I remember the first time I attempted it – what a disaster! The spice ratio was completely off, it was way too sweet, and the texture? Let’s just say it looked nothing like the creamy, dreamy concoction I was aiming for. But, being the stubborn cook I am, I persevered. After countless trials and errors (and a few too many overly spiced coffees), I finally landed on a Pumpkin Spice Cold Brew Recipe that’s not only delicious but also super easy to make.

Now, this isn’t just any coffee drink; it’s a fall ritual in our house. As soon as the leaves start to change, everyone starts requesting it. It’s perfect for those crisp mornings when you want something a little bit special, or as an afternoon pick-me-up when you’re dragging from school runs and household chores. It’s even become my go-to drink when I have friends over for brunch! Honestly, this Pumpkin Spice Cold Brew recipe has saved me so much money – no more daily coffee shop runs! And the best part? I can customize it to everyone’s liking. Some like it extra spicy, others prefer it sweeter; the possibilities are endless.

I’m all about making things easier, especially with my busy schedule. Finding a way to enjoy my favorite seasonal flavors without spending a fortune or hours in the kitchen? Total win! Ever since I have tweaked this recipe, it’s been such a staple in the household, my family prefers it over the Starbucks Pumpkin Cream Cold Brew, isn’t that flattering? If you need extra tips on getting the flavors right, there are amazing resources out there, such as Vegan Pumpkin Cream Cold Brew (Starbucks Copycat) – Good Food … for vegan options. So, are you ready to ditch the drive-thru and make your own incredible Pumpkin Spice Cold Brew? Trust me, you won’t regret it!

The Perfect Pumpkin Spice Cold Brew Recipe

Ingredients

4 cups cold brew coffee (strong brew)
1 cup heavy cream
1/2 cup pumpkin puree (not pumpkin pie filling!)
1/4 cup maple syrup (or to taste)
2 tablespoons pumpkin spice blend (I always use a homemade blend for my Pumpkin Spice Cold Brew – it’s fresher!)
1 teaspoon vanilla extract
Pinch of salt
Optional: whipped cream and extra pumpkin spice for garnish

Okay, let’s talk ingredients. I always use a good quality cold brew concentrate as the base for my Pumpkin Spice Cold Brew. It really makes a difference in the overall flavor. You can find it at most grocery stores these days, or even better, make your own! Using a strong brew ensures that the coffee flavor isn’t lost amidst the pumpkin and spices. I often experiment with different cold brew brands to find one that perfectly complements the other ingredients.

For the pumpkin puree, make sure you’re grabbing the 100% pumpkin puree, not the pumpkin pie filling. Trust me; the pie filling has added spices and sugars that you don’t want in your Pumpkin Spice Cold Brew. The pure pumpkin puree provides a natural, earthy flavor that is essential to the drink. This base allows you to control the sweetness and spice levels, creating a balanced and customized beverage.

As for the pumpkin spice blend, I like to make my own using cinnamon, ginger, nutmeg, and cloves. It tastes so much fresher than the store-bought kind! When making my Pumpkin Spice Cold Brew, I get my spices from a local spice shop to ensure the most potent flavor. A little kitchen wisdom from my mom: always toast your spices lightly before grinding them for an even more intense flavor. It’s a game-changer! If you’re short on time, don’t worry. Store-bought pumpkin spice will work just fine.

Another great tip is that I sometimes make a big batch of the pumpkin cream mixture and store it in the fridge for up to three days. This way, I can have my Pumpkin Spice Cold Brew ready in seconds every morning. To make it vegan, you can find options for dairy free options for pumpkin cream cold brew?? , such as at Dairy free options for pumpkin cream cold brew?? : r/starbucks. This way, you don’t have to miss out.

For more options, check out this peanut butter cream cold brew! Leftover pumpkin puree can be stored in an airtight container in the refrigerator for about a week or frozen for later use. And if you’re looking to save some money, consider buying pumpkin puree in bulk during the fall season when it’s often on sale. I do this every year to make sure I’m stocked up for all my pumpkin-flavored treats!

How to Make – Step-by-Step

Prepare the Pumpkin Cream: In a medium bowl, whisk together the heavy cream, pumpkin puree, maple syrup, pumpkin spice blend, vanilla extract, and salt until well combined. Don’t worry if your Pumpkin Spice Cold Brew cream looks a little lumpy at first. Just keep whisking!
Adjust Sweetness: Taste the pumpkin cream and adjust the sweetness to your liking. If you prefer a sweeter drink, add a little more maple syrup. I learned the hard way with Pumpkin Spice Cold Brew that it’s better to start with less sweetener and add more as needed.
Assemble the Cold Brew: Fill a glass with ice. Pour the cold brew coffee over the ice, leaving some room at the top for the pumpkin cream. I usually fill the glass about ¾ full with cold brew for the perfect balance.
Top with Pumpkin Cream: Gently pour the pumpkin cream over the cold brew coffee. You can use a spoon to help distribute it evenly, if you like. In my kitchen, making this Pumpkin Spice Cold Brew usually takes less than 5 minutes, especially when I’ve pre-made the pumpkin cream.
Garnish (Optional): Top with whipped cream and a sprinkle of extra pumpkin spice, if desired. This step is totally optional, but it definitely adds a little something special to your Pumpkin Spice Cold Brew.
Stir and Enjoy: Give it a gentle stir to combine the flavors, and enjoy your homemade Pumpkin Spice Cold Brew! Your Pumpkin Spice Cold Brew should smell like a cozy autumn day in a cup. So yummy, right?

While the Pumpkin Spice Cold Brew is brewing, I make sure to put the leftover ingredients away, to keep the counters nice and tidy. If you’re looking to simplify, try using a milk frother to whip up the pumpkin cream for an extra-smooth texture. This is a family-tested shortcut, and saves some cleanup. I learned an amazing tip here Dairy-Free Pumpkin Cream Cold Brew (Starbucks Copycat) about making it dairy free if you have dietary restrictions. I can’t wait for you to try it!

Serving Suggestions

My family goes absolutely nuts when I serve Pumpkin Spice Cold Brew, especially on those crisp autumn mornings. The kids love our Pumpkin Spice Cold Brew when I pair it with fresh baked pumpkin muffins or even alongside some pumpkin pancakes. It makes for such a festive and delicious breakfast! My husband, on the other hand, enjoys his Pumpkin Spice Cold Brew as an afternoon treat, especially when he’s working from home. It gives him that little boost of energy he needs to power through the rest of the day.

This Pumpkin Spice Cold Brew is perfect for Thanksgiving brunch, Halloween parties, or any fall gathering. Trust me; it’s always a crowd-pleaser! When it comes to presentation, I like to get a little fancy. I rim the glasses with a mixture of cinnamon and sugar for an extra touch of sweetness and spice. I also love adding a cinnamon stick or a star anise as a garnish for a more festive look.

If you have extra Pumpkin Spice Cold Brew, don’t let it go to waste! You can use it to make pumpkin spice lattes by heating it up and adding a little extra milk or cream. You can even use it as a base for a pumpkin spice milkshake!

Another fun idea is to freeze the leftover cold brew into ice cubes and use them in your iced coffee or cocktails for a boost of flavor. I also love experimenting with different seasonal variations. Sometimes, I add a splash of caramel syrup or a sprinkle of gingerbread spice for a unique twist. My friends always ask for this Pumpkin Spice Cold Brew recipe whenever they come over during the fall season. It’s become my signature drink, and I’m always happy to share it with them. They especially love how customizable it is and how I can adjust the sweetness and spice level to their liking.

If you’re looking for other amazing treats to pair with your drink, I suggest you try these recipes: Pumpkin Spice Crumb Cake Recipe and Pumpkin Spice Flan

Frequently Asked Questions (FAQs)

Here are some of the most common questions I get asked about my Pumpkin Spice Cold Brew recipe:

Q: Can I use regular coffee instead of cold brew?
A: You can, but I wouldn’t recommend it. Cold brew has a naturally smoother, less acidic flavor that really complements the pumpkin spice. Using regular coffee might make your Pumpkin Spice Cold Brew taste a bit bitter. I’ve tried it, and trust me, it’s just not the same!

Q: Can I make this vegan?
A: Absolutely! Just substitute the heavy cream with your favorite non-dairy alternative, like oat milk, almond milk, or coconut cream. I’ve made Vegan Pumpkin Spice Cold Brew using oat milk, and it’s surprisingly creamy and delicious!

Q: How long does the pumpkin cream last in the fridge?
A: The pumpkin cream will last for up to three days in the fridge. Just make sure to store it in an airtight container. You know what I do when my Pumpkin Spice Cold Brew cream gets a little separated? I just give it a good whisk before using it.

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, no, no! Pumpkin pie filling has added spices and sugars that you don’t want in your Pumpkin Spice Cold Brew. Stick with 100% pumpkin puree for the best results. I’ve accidentally grabbed the pie filling before, and it made my drink way too sweet and overpowering.

Q: Can I make this ahead of time?
A: Yes, you can! You can make the pumpkin cream ahead of time and store it in the fridge. When you’re ready to serve, just pour the cold brew over ice and top with the pumpkin cream. I often prepare the pumpkin cream the night before, so I can have my Pumpkin Spice Cold Brew ready in seconds in the morning.

Q: Can I adjust the sweetness?
A: Definitely! Adjust the amount of maple syrup to your liking. If you prefer a less sweet drink, start with a smaller amount of maple syrup and add more as needed. You can also use other sweeteners, like honey or agave nectar. I always ask my family how sweet they want their Pumpkin Spice Cold Brew.

Q: What if I don’t have pumpkin spice blend?
A: No problem! You can make your own by combining cinnamon, ginger, nutmeg, and cloves. I usually use a ratio of 2 parts cinnamon to 1 part ginger, nutmeg, and cloves. Play around with the ratios to find your perfect blend! My blog readers have recommended using cardamom, too, for a twist!

My Final Thoughts

This Pumpkin Spice Cold Brew recipe isn’t just a drink; it’s a warm hug in a glass. It’s those small moments of joy that make life special. This is why this recipe has a special place in my heart. My family and friends love it so much. It is also fun to share it on my blog for you all. Here are my Pro Tips:

My Pumpkin Spice Cold Brew Pro Tip #1: Use a high-quality cold brew concentrate for the best flavor.
My Pumpkin Spice Cold Brew Pro Tip #2: Don’t be afraid to experiment with different spices and sweeteners.
My Pumpkin Spice Cold Brew Pro Tip #3: Make a big batch of pumpkin cream and store it in the fridge for quick and easy drinks all week long.

Over the years, I’ve experimented with so many Pumpkin Spice Cold Brew variations. One of my favorites is adding a shot of espresso for an extra caffeine kick. I also love making a Homemade Pumpkin Spice Cold Brew with a sprinkle of cinnamon on top. For a more indulgent treat, I sometimes add a drizzle of caramel sauce or a scoop of vanilla ice cream. My daughter is obsessed with the caramel version, while my husband prefers the classic recipe. I think I favor the vegan option. So many options when it comes to Pumpkin Spice Cold Brew, you can use your creativity. I hope you will make this your own.

Don’t be intimidated by the ingredients or the steps. Just have fun with it, and don’t be afraid to experiment. Cooking is all about learning and growing, and even the mistakes can lead to something delicious! I hope that you enjoy making your own Pumpkin Spice Cold Brew and that it brings as much joy to your family as it has to mine!

Pumpkin Spice Cold Brew

Print Recipe

Enjoy the flavors of fall with this easy Pumpkin Spice Cold Brew! It’s a refreshing and delicious way to get your caffeine fix with a seasonal twist.

Author: Zoubida
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 12 hours 5 minutes
Yield: 4 servings
Category: Drinks
Method: No-Cook
Cuisine: American

Ingredients

Scale

1 cup coarsely ground coffee
4 cups cold water
1/4 cup pumpkin puree
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/4 cup milk (dairy or non-dairy)
Ice cubes

Cook Mode Prevent your screen from going dark

Instructions

Combine ground coffee and cold water in a large jar or container. Stir gently to ensure all coffee grounds are saturated.
Cover the jar and let it steep in the refrigerator for 12-24 hours, depending on desired strength.
After steeping, strain the coffee concentrate through a fine-mesh sieve lined with cheesecloth or a coffee filter. Discard the coffee grounds.
In a small bowl, whisk together pumpkin puree, maple syrup, and pumpkin pie spice until smooth.
Pour cold brew concentrate into a glass filled with ice.
Add pumpkin spice mixture and milk. Stir well to combine.
Adjust sweetness and milk to your preference. Serve immediately.

Notes

For an extra touch of fall flavor, top with a sprinkle of pumpkin pie spice or a dollop of whipped cream.