Description

A homemade, velvety pumpkin cream cold brew that tastes like actual autumn. This easy, no-cook recipe uses real pumpkin puree and cold brew coffee for a rich, spiced drink that rivals high-end café versions.

Ingredients

Scale

1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
1/2 cup (120ml) heavy cream
2 tablespoons (30ml) maple syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup ice cubes
2 cups (480ml) cold brew coffee
1/4 cup (60ml) milk of choice (optional, for pouring over ice)
Whipped cream (optional, for garnish)
Cinnamon stick (optional, for garnish)
Extra pumpkin spice (optional, for garnish)

Instructions

Prepare cold brew coffee if making from scratch by steeping coarse ground coffee in cold water for 12-24 hours, then strain.
Add pumpkin puree, heavy cream, maple syrup, pumpkin pie spice, vanilla extract, and ice cubes to a blender.
Blend on high for 30-45 seconds until the mixture is smooth, frothy, and bright orange.
Fill a tall glass with fresh ice cubes.
Pour 1 cup of cold brew coffee (and optional milk) over the ice.
Spoon or pour the pumpkin cream mixture over the back of a spoon to float it on top of the coffee.
Garnish with whipped cream, a cinnamon stick, and a sprinkle of pumpkin spice.
Serve immediately with a straw, stirring gently before drinking.

Notes

Use real pumpkin puree, not pumpkin pie filling, to avoid excessive sweetness. Cold brew is preferred over hot coffee poured over ice to prevent dilution. The pumpkin cream can be stored in the fridge for up to 3 days; stir well before using. For a dairy-free version, swap heavy cream for full-fat coconut cream and use oat milk.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 tall glass
Calories: 280
Sugar: 18
Sodium: 45
Fat: 18
Saturated Fat: 11
Carbohydrates: 22
Fiber: 2
Protein: 4

Keywords: pumpkin cream cold brew, fall coffee recipe, homemade pumpkin spice latte, cold brew recipe, autumn drinks, better than takeout coffee