Starbucks Pumpkin Cream Cold Brew: How to Order and Customize

This copycat Starbucks Pumpkin Cream Cold Brew captures all the cozy fall flavors in a creamy, refreshing iced coffee. It’s thick, smooth, and simple to make—just a few minutes of hands-on work using a blender, handheld frother, or a sealed jar. Perfect for warm autumn days when you want pumpkin spice without the drive-through line.

If you enjoy this, you might also like other homemade Starbucks-inspired drinks such as a vanilla sweet cream cold brew, toasted vanilla oat milk shaken espresso, brown sugar oat milk shaken espresso, and the apple crisp macchiato.

Craving pumpkin season but short on time or budget? Making this at home recreates the signature pumpkin-cream topping and lets you customize sweetness and spice. Below you’ll find ingredients, tools, three easy methods to make the pumpkin cold foam, FAQs, and a clear recipe so you can enjoy this fall favorite without leaving home.

The Pumpkin Cream Cold Brew is one of Starbucks’ seasonal hits: chilled cold brew topped with a velvety pumpkin-spiced cream. It’s ideal when the weather is still warm but you want those comforting fall notes. Making it at home saves money and lets you tailor the drink to your taste—more maple for sweetness, less for a lighter foam, or a dairy-free milk swap if you prefer.

This is the best Starbucks copycat pumpkin cream cold brew recipe ever!

This copycat version balances the creamy texture and pumpkin spice flavor you expect from the original. It’s caffeinated enough to get you going and cozy enough to feel seasonal. After testing variations for flavor and texture, this recipe delivers the rich, airy cold foam and bright cold brew you want in just a few minutes.

Why you should make this Starbucks pumpkin cold brew recipe

Versatile preparation: blender, handheld frother, or jar.
Cost-effective alternative to buying from a coffee shop.
Refreshing and seasonally spiced—a great option when it’s still warm.
Easy to customize: increase maple or vanilla syrup for more sweetness, or omit for a less sweet foam.
Simple ingredients you likely already have on hand.
No drive-through wait—make it in minutes at home.

Ingredients for pumpkin cream cold foam cold brew

Ingredients to make the Starbucks-style pumpkin cream cold brew

Below are the components for the pumpkin cream and the cold brew. See the recipe card for exact measurements.

Heavy whipping cream & cold milk – A chilled mix of heavy cream and milk creates the silky cold foam. Whole milk yields the creamiest result, but any milk will work.
Pumpkin puree – Use plain pumpkin puree (not pumpkin pie filling) for authentic pumpkin flavor.
Vanilla syrup – Sweetens the cream. Maple syrup or simple syrup can be used as alternatives.
Pumpkin pie spice – The key spice blend for that classic pumpkin-spice profile.
Cold brew coffee – Use good-tasting cold brew, store-bought or homemade, as the base of the drink.

Tools needed

Blender – Easiest and fastest method; a small high-speed blender works great.
Handheld frother – Quick and produces a smooth foam when used in a tall glass.
Jar with a tight lid – A great no-equipment option: shake vigorously to whip the cream.

How to make pumpkin cold foam

Choose one of the three simple methods below to make the pumpkin cream cold foam. All methods yield a silky, pumpkin-spiced topping to float over cold brew and ice.

Blender method

Add heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin pie spice to the blender and blend for about 30 seconds until frothy and combined.
Fill two glasses with ice, divide the cold brew between them, add vanilla syrup to the coffee if you like it sweeter, then top each glass with half the pumpkin cream. Sprinkle a little pumpkin pie spice and serve.

Handheld frother method

Combine heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin pie spice in a tall glass and froth with the handheld frother for 30–40 seconds until light and airy.
Pour cold brew over ice into two glasses, sweeten the coffee with vanilla syrup if desired, then spoon the pumpkin cream on top, sprinkle with pumpkin pie spice, and enjoy.

Mason jar method

Place heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin pie spice in a jar with a tight lid. Close and shake vigorously for 30–45 seconds until thick and frothy.
Divide cold brew over ice into two glasses, add optional vanilla syrup to taste, top each with the pumpkin cream, dust with pumpkin pie spice, and serve.

FAQ – Frequently asked questions

Can I make cold brew coffee at home?

Yes. Homemade cold brew is simple and cost-effective. Coarsely grind coffee, steep it in cold water for 12–24 hours, then strain. If you prefer convenience, store-bought cold brew works well, and many brands are available at grocery stores.

What is cold brew coffee?

Cold brew is brewed with cold water over an extended time rather than hot water, producing a smoother, less acidic coffee with mild sweetness. It’s a great choice if you dislike the bitterness of hot-brewed coffee.

Can I store pumpkin cream for later?

Yes. Store leftover pumpkin cream in an airtight container in the refrigerator for 1–2 days. Re-whisk or shake lightly before using, as it may settle a bit.

Can I use pumpkin pie filling for this recipe?

No. Use plain pumpkin puree. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cold foam.

Copycat Starbucks pumpkin cream cold brew