Making a pumpkin cream cold brew at home is a fun way to enjoy a taste of fall all year round. This drink combines rich coffee with creamy pumpkin flavor, perfect for those cozy mornings or afternoon pick-me-ups.
This pumpkin cream cold brew recipe targets issues like overly sweet flavors, runny foam, long preparation times, and lack of pumpkin taste clarity in homemade versions.
I’ve always loved those seasonal coffee shop treats, but with my needs for a lower sugar version, it can be tough to find one that tastes just right. Sometimes, my attempts at creating the perfect pumpkin foam turned out too runny or overly sweet, but this recipe solves those little issues beautifully.
What makes this version shine is its simplicity and ability to let the pumpkin flavor come through, all in just about ten minutes. Plus, you’ll be able to whip this up smoothly, making it a reliable choice for busy days or unexpected guests.
If you’re in the mood for something sweet to go with your coffee, check out my Sourdough Banana Muffins. They’re a delightful pairing!
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, rye, or gluten-containing ingredients at all.
- The recipe is not dairy-free due to the heavy cream used in the pumpkin cream cold brew.
- Because of heavy cream and maple syrup, this recipe is not suitable for strict keto or low-carb diets.
- This recipe is vegetarian since all ingredients come from plant or animal sources without meat or gelatin.
- The recipe is nut-free as none of the ingredients contain or originate from tree nuts or peanuts.
Why You Will Love This Recipe
- Rich Creaminess The pumpkin cream cold brew has a smooth and airy texture thanks to the whipped oat milk blend. This makes each sip feel luxurious without the guilt of heavy cream.
- Seasonal Flavor The combination of pumpkin puree and warm spices captures the essence of autumn. It’s like sipping on a cozy fall day, no matter the weather outside.
- Quick to Prepare With just 10 minutes required from start to finish, you can whip up this refreshing drink in no time. It’s the perfect solution for a busy morning coffee fix.
- Healthier Option Using maple syrup for sweetness keeps this version lower in added sugars compared to similar café offerings. Plus, the dairy-free ingredients cater to a variety of dietary preferences.
How to Make Pumpkin Cream Cold Brew
- Prep Time: 5 minutes
- Cool Time: Optional
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Method: No-cook, frothing
- Cuisine: American
- Diet: Vegan
Description
A quick and easy vegan pumpkin cream cold brew recipe that combines rich coffee with creamy pumpkin foam.
Ingredients
- 1 cup (240 ml) cold brew coffee or iced coffee, high quality, coarsely ground recommended
- 1 cup (240 ml) unsweetened oat milk or dairy-free heavy whip (fresh, high-fat preferred for thick foam)
- 1 ½ tbsp. (22 g) pumpkin puree, 100% pure pumpkin, not pie filling
- 1 tbsp. (15 ml) pure maple syrup
- 1 tsp. (5 ml) vanilla extract, pure with no artificial additives
- 1 tsp. (about 2 g) pumpkin spice or cinnamon, high-quality blend
- Pinch of salt
Instructions
- Step 1: Froth Ingredients Together: Pour the oat milk or dairy-free heavy whip, pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and a pinch of salt into a small jar. Use a hand-held frother to blend all the ingredients together until the mixture is light, airy, and creamy. This usually takes about 30 seconds of frothing. Holding the frother at an angle helps achieve a smooth, thick foam.
- Step 2: Chill the Foam: You may use the pumpkin cold foam immediately or refrigerate it to chill and stabilize. Cooling allows the foam to hold its structure for longer when served.
- Step 3: Serve Over Cold Brew: Fill a glass with ice and pour your favorite cold brew or iced coffee (1 cup/240 ml) over the ice. Gently spoon the pumpkin cold foam on top, creating a layered look and enhancing the pumpkin flavor in each sip.
- Step 4: Add Finishing Touches: Lightly sprinkle additional pumpkin spice on top of the foam for extra aroma and flavor.
Notes
- Storage Tips: Store pumpkin cream cold brew in an airtight container up to 1 day to maintain flavor and texture.
- Refrigeration: Keep the cold brew and pumpkin foam separately in airtight containers in the fridge up to 3 days for freshness.
- Freezing: Freeze pumpkin cream foam in a freezer-safe container for up to 1 month. Thaw in the refrigerator before use and stir gently to restore texture.
- If foam does not froth well, hold the frother at an angle and continue frothing for 30 seconds until light and airy.
- To avoid over-sweetness, reduce maple syrup to 2 teaspoons instead of 1 tablespoon.
- For a stronger coffee flavor with less dilution, use ¾ cup (180 ml) brewed coffee over ice instead of 1 cup.
- If foam turns out chunky, whisk vigorously for an extra 15 seconds to get a smooth, creamy consistency.
- If pumpkin spice or sediments settle at the bottom, stir pumpkin puree with ½ teaspoon hot water before mixing to help even distribution.
- Serve with a slice of gluten-free pumpkin bread or a small apple crisp for a fuller autumn experience.
- Complement with roasted butternut squash or a simple spinach salad.
- Use leftover pumpkin foam to make pumpkin coffee ice cubes, pumpkin spice donuts, add to muffins or smoothies.
- Optional toppings include whipped coconut cream, a sprinkle of nutmeg, or a drizzle of caramel sauce.
- Choose 100% pure pumpkin puree in BPA-free cans for natural flavor and nutrition.
- Use fresh, high-fat dairy-free heavy whip or unsweetened oat milk for best frothing results—avoid low-fat creams.
- Opt for pure maple syrup for sweetness without overpowering maple flavor.
- Select quality pumpkin spice blends (homemade or store-bought) to enhance authentic fall flavors.
- Use pure vanilla extract without artificial additives to complement sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: ~ [Data Not Provided]
- Sugar: ~ [Data Not Provided]
- Sodium: ~ [Data Not Provided]
- Fat: ~ [Data Not Provided]
- Saturated Fat: ~ [Data Not Provided]
- Unsaturated Fat: ~ [Data Not Provided]
- Trans Fat: ~ [Data Not Provided]
- Carbohydrates: ~ [Data Not Provided]
- Fiber: ~ [Data Not Provided]
- Protein: ~ [Data Not Provided]
- Cholesterol: ~ [Data Not Provided]
Ingredient Notes
- Cold brew coffee: Choose a high-quality, coarsely ground coffee for a smooth taste. Cold brew offers less acidity, balancing well with the creaminess of the pumpkin foam.
- Pumpkin puree: Go for 100% pure pumpkin, not pie filling. This keeps the flavors rich and natural. Look for brands in BPA-free cans for better quality.
- Heavy cream: Use fresh, high-fat heavy cream to make the foam thick and luscious. Avoid low-fat options as they won’t whip up properly.
- Maple syrup: Opt for pure maple syrup for a natural sweetness that complements the pumpkin. It adds depth without overpowering the other flavors.
- Pumpkin spice: Look for a high-quality blend, homemade is great, but store-bought saves time. It enhances the autumn flavor profile significantly.
- Vanilla extract: Use pure vanilla extract for an aromatic sweetness that rounds out flavors. I prefer brands with no artificial additives.
Recipe Tips
- If your pumpkin foam isn’t frothing well, hold the frother at an angle for 30 seconds until the mixture is light and airy.
- When the drink tastes too sweet, reduce maple syrup to 2 teaspoons instead of 1 tablespoon to achieve a balanced flavor.
- If the cold brew is too diluted, use ¾ cup of brewed coffee over ice instead of 1 cup for a stronger taste.
- For a chunky foam, whisk vigorously for an extra 15 seconds to achieve a smooth creamy texture ideal for the pumpkin cream cold brew.
- If the spices settle at the bottom, stir your pumpkin puree with ½ teaspoon of hot water before adding to the cold brew for even distribution.
Serving Suggestions
Serve with a slice of gluten-free pumpkin bread or a small apple crisp. Enjoy a side of roasted butternut squash or a simple spinach salad.
Use to make pumpkin coffee ice cubes or pumpkin spice donuts. Add to muffins or smoothies for a seasonal twist.
Top with whipped coconut cream or a sprinkle of nutmeg. Drizzle caramel sauce on top for a sweet finish.
Recipe variations
- You can use canned pumpkin puree instead of fresh pumpkin for the pumpkin cream cold brew. Use 1 ½ tablespoons for consistent flavor and easy preparation.
- Add 1 teaspoon of pumpkin spice or cinnamon to the pumpkin cream for warm notes. Add a pinch of salt to contrast the sweetness in every sip.
- Either unsweetened oat milk or dairy-free heavy whip works well to create creamy foam. Adjust the quantity to 1 cup depending on your preferred richness.
- If using a larger glass, double all ingredients for a 2-cup serving. This pumpkin cream cold brew pairs nicely with a pumpkin muffin or pumpkin spice latte.
Save This Recipe!
How to Store?
To keep your pumpkin cream cold brew fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin cream cold brew in an airtight container at room temperature up to 1 day to maintain flavor and texture.
Refrigeration: Place the cold brew and foam separately in airtight containers in the refrigerator up to 3 days to preserve freshness.
Freezing: Freeze pumpkin cream foam in a freezer container up to 1 month. Thaw in the fridge before using and stir gently.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Cream Cold Brew or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
