Rich 5-Minute Pumpkin Cream Cold Brew You’ll Crave Daily

Is there anything better than that first crisp morning of fall? The leaves crunch underfoot, sweaters come out of storage, and suddenly all I can think about is pumpkin everything. But let’s be honest—most pumpkin spice drinks taste more like sugar than actual pumpkin. That’s why I’m obsessed with my Pumpkin Cream Cold Brew. It’s the perfect balance: rich cold brew coffee meets real pumpkin flavor with just the right touch of spice. No artificial syrups here—just creamy, dreamy goodness that tastes like autumn in a glass. Trust me, once you try this, you’ll skip the coffee shop line forever.

Why You’ll Love This Pumpkin Cream Cold Brew

This drink is my absolute favorite fall treat, and here’s why:

• So easy to make – Just blend and pour! No fancy equipment needed beyond your blender and a glass
• Customizable sweetness – Love it sweeter? Add more maple syrup. Prefer less sugar? Cut it back. The choice is yours
• Real pumpkin flavor – Unlike store-bought versions, you’ll actually taste the pumpkin, not just spices
• Perfect for busy mornings – Make the cold brew ahead and whip this up in under 5 minutes
• Creamy dreaminess – That velvety pumpkin cream floating on cold brew? Pure magic

Seriously, once you try this homemade version, those overpriced coffee shop drinks just won’t compare.

Pumpkin Cream Cold Brew Ingredients

Here’s what you’ll need to make this cozy fall drink:

• 1 cup cold brew coffee – Use homemade or store-bought, but make sure it’s chilled
• 1/4 cup milk or cream – Any kind works! I love whole milk for creaminess, but almond or oat milk are great dairy-free options
• 2 tbsp pumpkin puree – Not pumpkin pie filling! Look for 100% pure pumpkin in a can
• 1 tbsp maple syrup – Adjust to taste—this is your sweetener, so add more if you like it sweeter
• 1/2 tsp pumpkin pie spice – Store-bought is fine, but homemade blends are even better
• Ice cubes – Lots of them! This drink is best served ice-cold
• Whipped cream (optional) – Because why not make it extra indulgent?

That’s it! Simple ingredients, but they come together to create something truly special.

How to Make Pumpkin Cream Cold Brew

Now for the fun part – turning those simple ingredients into your new favorite fall drink. I promise it’s easier than you think, and the results are so worth it!

Step 1: Prepare the Cold Brew

First things first – make sure your cold brew is ready to go. If you’re using store-bought, just pop it in the fridge to chill (no one wants warm cold brew, right?). Homemade? Even better! I like to steep mine overnight (about 12-16 hours) using a 1:4 ratio of coarse ground coffee to cold water. Strain it through a fine mesh sieve or cheesecloth, and you’ve got the perfect base for our drink. Pro tip: make a big batch at the start of the week – it keeps beautifully in the fridge for up to 2 weeks!

Step 2: Blend the Pumpkin Cream

Here’s where the magic happens! Grab your blender and add the milk, pumpkin puree, maple syrup, and pumpkin pie spice. Now blend blend blend until it’s silky smooth – about 30 seconds should do it. You want zero lumps here, so don’t be shy about scraping down the sides and giving it another whirl if needed. The color should be this gorgeous pale orange, and when you dip a spoon in, it should coat the back nicely. That’s how you know it’s perfect!

Step 3: Assemble the Drink

Time to build your masterpiece! Fill a tall glass with ice – I like to go nearly to the top for maximum chill. Pour your cold brew over the ice, leaving about an inch at the top. Now slowly drizzle your pumpkin cream mixture over the back of a spoon so it floats beautifully on top. For extra pizzazz, add a dollop of whipped cream and a sprinkle of pumpkin spice. Here’s the important part – give it a good stir before drinking to blend all those amazing flavors together. That first sip? Absolute fall heaven!

Tips for the Best Pumpkin Cream Cold Brew

After making this drink more times than I can count, here are my can’t-live-without tips:

• Taste as you go – Pumpkin purees vary in sweetness, so adjust the maple syrup after blending
• Fresh spices make all the difference – If your pumpkin pie spice has been sitting for years, treat yourself to a new bottle
• Serve immediately – The pumpkin cream tends to separate if it sits too long (though a quick stir fixes it)
• Chill your glass – Pop it in the freezer for 5 minutes beforehand for extra frosty sips
• Double the batch – The pumpkin cream keeps for 2 days in the fridge, so make extra for tomorrow!

Oh, and don’t skip the stirring step – that’s when all the flavors really come together!

Pumpkin Cream Cold Brew Variations

Want to mix things up? Try adding a splash of vanilla extract for extra warmth, or swap regular milk for coconut milk to make it dairy-free and tropical. Love a kick? A pinch of cinnamon or cayenne pepper adds a fun twist. The possibilities are endless—get creative!

Nutritional Information

Just so you know, these numbers can change based on your specific ingredients, but here’s what one serving roughly looks like: about 120 calories and 10g sugar. Not bad for such a tasty treat, right? Remember, using different milks or adjusting the sweetener will tweak these numbers a bit.

Frequently Asked Questions

Can I use hot coffee instead of cold brew?
Technically, yes, but it won’t be the same! Cold brew has a smoother, less acidic flavor that pairs perfectly with the pumpkin cream. If you’re in a pinch, chill regular coffee in the fridge first—just don’t pour it hot, or it’ll melt the ice and dilute the drink.

How long does Pumpkin Cream Cold Brew keep?
It’s best fresh, but the pumpkin cream mixture will stay good in the fridge for 2 days. Just give it a quick blend before using. The cold brew itself keeps for up to 2 weeks—perfect for making this drink on repeat!

Can I make this dairy-free?
Absolutely! Swap the milk or cream for your favorite non-dairy option. I’ve tried it with almond, oat, and coconut milk, and they all work beautifully. Just make sure your pumpkin cream blends until smooth.

Is pumpkin puree the same as pumpkin pie filling?
Nope! Pumpkin puree is just 100% pumpkin, while pie filling has added sugars and spices. For this recipe, stick with puree—it lets you control the sweetness and spice levels perfectly.

Share Your Pumpkin Cream Cold Brew

Did you make this? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram—I might just feature your creation.

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