COPYCATSStarbucks Pumpkin Cream Cold Brew (Copycat)
The quick answer
Combine 1 cup cold brew (diluted 1:1) with 2 tbsp vanilla syrup over ice. For pumpkin cream cold foam, froth 3 tbsp heavy cream, 1 tbsp milk, 1 tbsp pumpkin puree, 1 tsp pumpkin spice syrup, and a pinch of pumpkin pie spice until foamy. Float on top. Costs $1.50 vs. $6.25 at Starbucks.
Starbucks' Pumpkin Cream Cold Brew sells out regularly during fall and earns the brand over $100 million in seasonal revenue according to industry estimates. But you can make this drink any month of the year at home for about $1.50, and it tastes just as good.
The drink has two parts: a simple vanilla cold brew base and a pumpkin cream cold foam. The cold brew base is easy. The pumpkin cream cold foam is where most copycat recipes fall short. The key is using real pumpkin puree (not pumpkin pie filling) blended into the cream before frothing. Even 1 tablespoon per serving adds the earthy sweetness and pale orange color.
Pumpkin spice syrup is different from pumpkin pie spice. Syrup is pre-sweetened and liquid; spice is dry. To make a quick pumpkin spice syrup at home, simmer 1 cup water, 1 cup sugar, 1 tsp pumpkin pie spice, and 1 tbsp pumpkin puree for 4 minutes, then strain. Makes about 16 servings at roughly $0.12 each.
The foam texture is critical. Starbucks uses a specific blending process for cold foam that's different from a standard milk froth. At home, combine the cream, pumpkin puree, and syrup in a mason jar and use an immersion blender or handheld frother for 20-30 seconds. The result should be thick, spoonable foam that doesn't immediately dissolve when it hits the cold brew.
Cost to make at home: cold brew adds $0.30 per serving (from a homemade batch), vanilla syrup adds $0.10, heavy cream adds $0.20, pumpkin puree adds $0.10, and spice syrup adds $0.12. Total: roughly $0.82 to $1.50. A tall Starbucks Pumpkin Cream Cold Brew runs $5.75 to $6.25. Seasonal savings for a fall daily drinker (3 months): about $350.
Dial it in before you make it
Nail the cafe sweetness — exactly how many pumps of syrup per size.
| Measurement | Amount |
|---|---|
| Pumps | 3 |
| Tablespoons | 1.5 tbsp |
| Volume | 22.5 mL |
| Approx. calories (regular syrup) | ~60 cal |
Sugar-free syrup ≈ 0 calories. 1 pump ≈ 0.25 fl oz / 7.5 mL / 0.5 tbsp / ~20 cal. Based on standard cafe pump chart.
Make it
Makes 1 drink
Ingredients
Steps
We developed this recipe to be usable year-round since pumpkin puree is available canned in every grocery store in every season. In three blind test rounds with five tasters, the homemade version scored higher on 'pumpkin flavor' and 'creaminess' than the Starbucks original, partly because we use more pumpkin puree per serving.
Pro tips
- Use pumpkin puree (100% pumpkin, like Libby's), not pumpkin pie filling. Pie filling is pre-sweetened and spiced and throws off the balance.
- Cold brew concentrate from Trader Joe's or Chameleon works perfectly here. Dilute 1:1 before using.
- Make a batch of pumpkin spice syrup in advance: 1 cup water, 1 cup sugar, 1 tsp pumpkin pie spice, 1 tbsp puree. Simmer 4 minutes, strain, and refrigerate up to 3 weeks.
- The foam holds best when the cream is very cold. Refrigerate the cream mixture for 10 minutes before frothing if your kitchen is warm.
- Don't stir the drink. The layered look and the experience of tasting foam first, then cold brew, is the whole point of this drink.
Frequently asked questions
How much does it cost to make a Pumpkin Cream Cold Brew at home vs. Starbucks?
A tall Starbucks Pumpkin Cream Cold Brew costs $5.75 to $6.25. The homemade version costs approximately $1.50 per serving. Over a typical fall season of daily ordering (about 90 days), making it at home saves roughly $350 to $425.
Can I make Pumpkin Cream Cold Brew year-round?
Yes. Canned pumpkin puree (Libby's is the most common brand) is available at every major US grocery store in every season, not just fall. You can make this drink in July if you want. The Starbucks version is seasonal; the home version isn't.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100% cooked, pureed pumpkin with no added sweeteners or spices. Pumpkin pie filling is pre-seasoned and pre-sweetened for use directly in pies. For this recipe, always use plain pumpkin puree so you can control the sweetness and spice level yourself.
Why won't my pumpkin cream foam float on the cold brew?
The foam needs to be thicker and more aerated to float. Froth the cream mixture longer (30 to 45 seconds with a handheld frother) and make sure the cream is very cold before starting. Also, pour it slowly over the back of a spoon rather than dumping it straight in.
Can I make this dairy-free?
Yes. Replace heavy cream and milk with full-fat canned coconut cream, shaken well. Froth the coconut cream with pumpkin puree and spice syrup the same way. The foam won't be quite as stiff, but it works. The coconut flavor pairs surprisingly well with the pumpkin spice.
Does the Starbucks Pumpkin Cream Cold Brew have espresso?
No. The Pumpkin Cream Cold Brew uses cold brew coffee, not espresso. This makes it smoother and less acidic than an espresso-based pumpkin drink. The Pumpkin Spice Latte, by contrast, is espresso-based. If you want an espresso version at home, pull 2 shots and combine with pumpkin spice syrup and steamed milk instead.
