Dark, smooth iced coffee with a sweet vanilla touch is finished with a foamed pumpkin-spice cream in this easy Pumpkin Cream Cold Brew. It tastes like the coffee-shop favorite but is simple to make at home.
A Smooth and Creamy Pumpkin Iced Coffee
If coffee powers your day, you’ll love this chilled version. I often swap my hot cup for a tall glass of iced coffee—it’s refreshing and perfect for busy moments. This recipe tops cold coffee with a creamy pumpkin foam made from milk, pumpkin puree, vanilla, and pumpkin pie spice. Spooned over vanilla-spiked chilled coffee, it becomes a dessert-like treat that’s still quick to prepare.
What Is Special About Cold Brew Coffee?
People often use “iced coffee” and “cold brew” interchangeably, but there’s a difference. Iced coffee is regular brewed coffee cooled or poured over ice. Cold brew is made by steeping coarsely ground coffee in cold water for many hours (sometimes up to 24), producing a smooth, low-acid concentrate that’s mixed with water or milk to drink.
For this recipe—you can call it Pumpkin Cold Brew or a copycat of the popular coffee-shop drink—I typically use brewed coffee that’s been chilled. You can absolutely use true cold brew if you prefer; simply dilute the concentrate to a normal coffee strength before assembling the drink.
Recipe Ingredients
This homemade pumpkin cream cold brew uses simple ingredients without artificial flavors. Below are what you’ll need for both the coffee base and the pumpkin cream topping.
For the Coffee
- Brewed coffee: 3 cups chilled brewed coffee (or diluted cold brew to taste).
- Vanilla: 2 teaspoons pure vanilla extract to flavor the coffee.
- Sugar: 2 teaspoons granulated sugar, or sweeten to taste with brown sugar, honey, maple syrup, or a preferred sweetener.
For the Pumpkin Cream
- Milk: 1/2 cup cold milk. Use dairy or a frothable non-dairy milk (see tips).
- Pumpkin: 1 tablespoon 100% pumpkin puree (not pumpkin pie filling).
- Vanilla: 1 teaspoon pure vanilla extract.
- Pumpkin spice: 1/2 teaspoon pumpkin pie spice.
How to Make Pumpkin Cream Cold Brew
Follow these simple steps to assemble the drink. It comes together quickly once the coffee is chilled.
- Make the chilled coffee. Brew coffee and refrigerate until cold. Stir the vanilla and sugar into the cold coffee until dissolved and set aside.
- Prepare the pumpkin cream cold foam. In a glass measuring cup or steaming pitcher, combine the milk, pumpkin puree, vanilla, and pumpkin pie spice. Froth the mixture with a milk frother for 2–4 minutes until it becomes foamy.
- Assemble the drink. Fill a tall glass with ice and pour the flavored coffee over it. Spoon the pumpkin foam on top and taste; adjust sweetness if needed.
- Serve and enjoy.
Tips and Tricks
These tips will help you make a better pumpkin cold brew and customize it to your preferences.
- Speed up chilling: Place brewed coffee in a shallow container and chill in the freezer (covered) to cool faster.
- Non-dairy options: Oat milk, soy milk, and full-fat carton coconut milk froth well; avoid rice milk and many nut milks for frothing.
- Frothing without a frother: Blend the pumpkin-milk mixture in a blender until foamy or shake it vigorously in a sealed jar.
- Extra caffeine: Add a shot of espresso (chilled) for more kick; stir it into the coffee with the sugar.
What Goes with Pumpkin Cold Brew Coffee?
This drink pairs nicely with baked goods for an indulgent snack, though it’s delightful on its own.
- Muffins: A pumpkin muffin complements the drink for double pumpkin flavor.
- Bread: Zucchini or pumpkin bread is a cozy pairing.
- Churros: A crunchy, sweet option that matches the festive spices.
Can I Make a Hot Version?
Yes. Use hot, freshly brewed coffee instead of chilled coffee. Warm the pumpkin cream gently on the stove (do not boil) before foaming so it blends smoothly with the hot coffee.
Can I Store Extras for Later?
Store leftover coffee and pumpkin foam separately in airtight containers in the refrigerator for a day or two. Re-froth the pumpkin cream before serving if it settles.
Pumpkin Cream Cold Brew Coffee
Ingredients
FOR THE COFFEE
- 3 cups brewed coffee, chilled
- 2 teaspoons pure vanilla extract
- 2 teaspoons granulated sugar, or to taste
FOR THE PUMPKIN CREAM
- 1/2 cup cold milk
- 1 tablespoon 100% pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Brew the coffee and refrigerate until cold.
- Add vanilla and sugar to the cold coffee; stir and set aside.
- In a glass measuring cup or steaming pitcher, combine milk, pumpkin puree, vanilla, and pumpkin pie spice. Froth for 2–4 minutes or until foamy.
- Fill a glass with ice, pour in the coffee, and spoon the pumpkin foam on top.
- Taste and adjust sweetness as needed, then serve.
Equipment
- Milk frother (or blender/jar for shaking)
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values will vary by ingredients and tools used.
More Festive Drinks
- Mocha Iced Coffee
- Slow Cooker Apple Cider Punch
- Frozen Christmas Margaritas