This Pumpkin Cream Cold Brew Recipe is the perfect drink to transition into the fall with. The pumpkin cream is full of pumpkin puree, pumpkin pie spice, and vanilla extract. The secret ingredient? Sweetened condensed milk. It is the perfect base for homemade coffee creamer. Plus, it is way cheaper than heading to Starbucks every morning.
You will also love my Sweet Cream Cold Foam (Starbucks Copycat) Recipe.
- Copycat Starbucks pumpkin cream cold brew recipe
- Less expensive than buying pumpkin coffees from coffee shops
- Loaded with fall spices
- Real pumpkin puree
- Notes of vanilla
- Dairy free option
- Quick & easy festive fall coffee recipe
- Sweetened Condensed Milk: Substitute 1 ¼ cup of heavy cream and ½ cup of granulated sugar. To dissolve the sugar into the cream, heat the cream in a saucepan over medium heat. Whisk in the sugar. Do not boil. Remove from heat immediately and follow the recipe as instructed.
- Pumpkin Puree: This is not the same as pumpkin pie filling. The only ingredient is pumpkin.
- Pumpkin Pie Spice: You will find this in the spice & seasoning section at the grocery store. You can also make your own pumpkin pie spice.
Helpful Equipment & Tools
- Hamilton Beach Electric Hand Mixer: Great quality, storage case included, & inexpensive.
- AmeriColor Gel Paste Food Coloring: My favorite food coloring. A little goes a long way & the hues are true to color.
- Reusable Glass Drinking Straws: Fun way to spice up your coffee at home. Inexpensive & cleaning brush is included.
- Make the pumpkin coffee creamer.
- Pour into the cold brew & enjoy!
Step by Step
Step 1: Using a hand mixer, mix the sweetened condensed milk, pumpkin puree, vanilla, pumpkin pie spice, salt, and food coloring (if using) together until smooth and well incorporated.
Step 2: Fill a glass with ice and cold brew (leave room for the pumpkin cream). Pour the pumpkin cream on top. Stir and add more to taste. Serve immediately with extra pumpkin pie spice on top.
Make Ahead & Storage
- Refrigerator: Store the creamer in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the creamer immediately after preparing. Store in the freezer for up to 3 months. Thaw overnight in the fridge. Stored thawed creamer in the refrigerator for 3-4 days. Note: Due to the sugar content in sweetened condensed milk, it will not freeze completely. It is still safe to store in the freezer.
- Mix well. Since the sweetened condensed milk is so thick, I recommend using an electric mixer to combine the ingredients. This ensures they are combined and the food coloring disperses.
- Do not pour the cream into the cold brew until right before serving. I find it is best to store the cream separate from the cold brew and just combine them right before drinking.
- Because this recipe is made with sweetened condensed milk, you can’t control the sweetness level of the pumpkin cream. See ingredient notes for how to substitute heavy cream. You can use as much or as little sugar as desired with this method.
- Dairy free: Substitute the sweetened condensed milk for 1 ¼ cup of good quality oat milk. You can swap the granulated sugar for other sweeteners like maple syrup. Adjust the amount to desired sweetness.
- Keto (low carb): Substitute the sweetened condensed milk for heavy cream like the ingredient note above mentions. Instead of granulated sugar, use about a ¼ cup of monk fruit sugar substitute. Add more to taste.
- Use in cold or hot coffee.
- Use to flavor hot or iced chai lattes.
- Add a splash of my Brown Sugar Syrup for more sweetness.
Pumpkin Cream Cold Brew Recipe
- Review all recipe notes and instructions before beginning.
- Using a hand mixer, mix the sweetened condensed milk, pumpkin puree, vanilla, pumpkin pie spice, salt, and food coloring (if using) together until smooth and well incorporated.
- Fill a glass with ice and cold brew (leave room for the pumpkin cream). Pour the pumpkin cream on top. Stir and add more to taste. Serve immediately with extra pumpkin pie spice on top.