COLD BREWPumpkin Cream Cold Brew
The quick answer
Blend 2 tablespoons heavy cream, 2 tablespoons 2% milk, 1 teaspoon canned pumpkin puree, and 1 teaspoon pumpkin spice syrup. Froth cold for 25 seconds. Pour 6oz cold brew concentrate (diluted 1:1) over ice and spoon the pumpkin cream foam on top. Warm spice, smooth coffee, and creamy foam in one drink.
Starbucks Pumpkin Cream Cold Brew is one of the most copied drinks in home cafe culture - and for good reason. It is the one fall drink that does not need to be hot to feel like autumn.
Pumpkin cream cold foam is a vanilla sweet cream base with two additions: canned pumpkin puree and pumpkin spice syrup. The puree adds a subtle earthy sweetness and a faint orange tint. The pumpkin spice syrup (or a homemade blend of cinnamon, ginger, nutmeg, and clove simple syrup) delivers warm spice notes that transform basic cold foam into something seasonal.
Real pumpkin puree vs. pumpkin flavoring is a meaningful distinction. Pumpkin extract or flavoring (common in seasonal coffee syrups) tastes artificial and flat in cold foam. One teaspoon of actual canned pumpkin puree per serving adds a genuinely subtle squash sweetness that artificial flavoring cannot match. The texture difference in the foam is minimal at this small quantity.
The cold brew base for this drink should be a medium-dark roast. Pumpkin spice flavors bring a lot of sweetness and warmth, and they need the slight bitterness of a medium-dark roast to stay balanced. A light roast base will taste too sweet and frothy; a dark roast will compete with the spice notes too aggressively.
Pumpkin spice syrup is easy to make and far better than store-bought seasonal syrups. Simmer 1/2 cup sugar, 1/2 cup water, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon clove for 5 minutes. Strain and refrigerate. One batch makes 8-10 drinks and keeps for 2 weeks.
Dial it in before you make it
Get the coffee-to-water ratio right for concentrate or ready-to-drink.
| Ingredient | Amount |
|---|---|
| Coffee grounds | 189.6 g |
| Coffee grounds (tablespoons) | 35.8 tbsp |
| Water | 948 g |
| Water (cups) | 4.00 cups |
Serving tip
Dilute 1:1 with water or milk to serve — this batch makes ~8.0 cups of ready-to-drink cold brew.
1 tbsp ground coffee ≈ 5.3 g · 1 cup water = 237 g · 1 fl oz water = 29.57 g. Steep 12–24 h in the refrigerator.
Make it
Makes 1 drink
Ingredients
Steps
We made this drink every week for six weeks in the fall to nail the pumpkin cream foam ratio. The version using real pumpkin puree and homemade pumpkin spice syrup consistently outperformed store-bought alternatives - and costs about $0.75 per serving versus $6 at Starbucks.
Pro tips
- Use canned pumpkin puree, not pumpkin pie filling - the filling is pre-sweetened and pre-spiced, which throws off the balance.
- Homemade pumpkin spice syrup tastes noticeably better than bottled versions and takes only 10 minutes to make.
- If the foam tastes too mild on pumpkin flavor, add a second teaspoon of pumpkin spice syrup next time.
- A medium-dark roast cold brew base balances the sweetness of pumpkin cream foam better than a light roast.
- This foam also works on hot lattes - skip the cold froth step and steam it instead for a fall latte.
Frequently asked questions
What is pumpkin cream cold foam made of?
Heavy cream, 2% milk, canned pumpkin puree, and pumpkin spice syrup, frothed cold. Use 2 tablespoons each of cream and milk, 1 teaspoon of pumpkin puree, and 1 teaspoon of pumpkin spice syrup per serving.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is plain cooked pumpkin with nothing added. Pumpkin pie filling is sweetened and pre-spiced. Always use plain pumpkin puree in cold foam so you control the sweetness and spice level yourself.
How do I make pumpkin spice syrup at home?
Simmer 1/2 cup sugar and 1/2 cup water with 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves for 5 minutes. Strain through a fine sieve and refrigerate for up to 2 weeks.
Is Pumpkin Cream Cold Brew seasonal at Starbucks?
Yes, Starbucks releases it as a seasonal item in late August or early September. This home version lets you make it year-round whenever you have canned pumpkin puree and pumpkin spice syrup on hand.
Can I make pumpkin cream cold brew dairy-free?
Yes. Use full-fat coconut cream in place of heavy cream and oat milk in place of 2% milk. The foam texture will be slightly lighter but the pumpkin spice flavor comes through clearly.
