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pumpkin cream cold brew
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Pumpkin Cream Cold Brew (Starbucks Copycat)

Tis the season for all things pumpkin! This Pumpkin Cream Cold Brew recipe is a Starbucks copycat but it's dairy-free and refined sugar-free and it comes together in just a few minutes!
Prep Time15 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: beverage, dairy-free, gluten-free, refined sugar free
Servings: 2 drinks
Calories: 251.4kcal


For the cold brew:

  • 3 cups cold brew coffee
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

For the pumpkin cream:

  • ½ cup coconut cream
  • 1 tsp maple syrup
  • 1 heaping tsp pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp pumpkin spice


  • The base of this drink is cold brew coffee. Either brew some coffee at home and store it in a large Mason jar in the refrigerator until cold. I like to brew a little extra morning coffee and use that as my cold brew for this recipe. Alternatively, you can buy cold brew at the store.
  • Next, add some vanilla extract and maple syrup to the cold brew and stir. Place ice into two large glasses and pour the coffee over top. Set aside while you make the pumpkin cream.
  • Mix together the coconut cream (the thick part from full-fat canned coconut milk), pumpkin puree, pumpkin pie spice, maple syrup, and vanilla extract. Using a milk frother or a small whisk, blend the ingredients together until combined. A milk frother helps add some air to the pumpkin cream giving it a lighter texture.
  • Scoop some of the pumpkin cream and place on top of the cold brew coffee. Lastly, top the pumpkin cream cold brew off with a sprinkle of pumpkin pie spice or cinnamon. Give it a good stir and enjoy!


Calories: 251.4kcal | Carbohydrates: 14g | Protein: 2.6g | Fat: 20.9g | Saturated Fat: 18.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Sodium: 11.4mg | Potassium: 409.8mg | Fiber: 1.4g | Sugar: 8.7g | Vitamin A: 79.1IU | Vitamin C: 1.8mg | Calcium: 32.4mg | Iron: 1.5mg