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  • Writer's pictureJenn Clayton

Copycat Starbucks Pumpkin Sweet Cream Cold Brew (3 recipes!)

Do you LOVE the expensive, high point, calorie heavy Starbucks Pumpkin Sweet Cream Cold Brew??? Look no further..........



  • 1 1/2 cups cold brew (or any coffee)

  • 1–3 teaspoons maple syrup, or your preferred coffee sweetener (optional)

  • 1/4 teaspoon vanilla extract (optional)


  • 1/4 cup low-fat milk

  • 1/2 teaspoon maple syrup

  • 1/2 teaspoon pumpkin puree

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon pumpkin pie spice, plus extra for garnish

  • pinch of fine sea salt

  1. Make your iced coffee. Prepare whichever type of iced coffee you love best. Then (optional) stir in your desired amount of maple syrup and vanilla extract until combined.

  2. Make the pumpkin foam. In a measuring cup or pitcher combine the cold milk, maple syrup, pumpkin purée, vanilla, pumpkin spice and salt. Use a milk brother (to order: to froth the milk until it reaches a tight whipped-cream-like foam consistency.

  3. Assemble the drink. Fill a serving glass with ice, pour in the iced coffee, then spoon the pumpkin foam on top. Sprinkle with a pinch of extra pumpkin pie spice, if desired. Serve and enjoy immediately!


For the Pumpkin Cream:

  • 1/4 cup heavy whipping cream

  • 1 tablespoon fat free sweetened condensed milk

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon pumpkin puree

  • 1/2 teaspoon pumpkin pie spice

For the Cold Brew Coffee with Cold Foam:

  • 1 cup cold brew coffee concentrate (or any coffee)

  • ¼ cup water (if using concentrate)

For the Pumpkin Cream:

  • Using a milk frother (to order: froth together the whipping cream, sweetened condensed milk, and vanilla. Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in refrigerator until ready to use.

For the Cold Brew Coffee with Cold Foam:

  • In a glass filled halfway with ice, add the cold brew coffee concentrate and water, stirring to combine.

  • Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.


  • Brewed coffee, cold brew or espresso

  • pumpkin spice seasoning

Pumpkin Cream Cold Foam

  • 1/4 cup low-fat milk

  • ½ teaspoon vanilla extract

  • 1 tablespoon non-fat sweetened condensed milk

  • 1 tablespoon pumpkin puree

  • ¼ teaspoon pumpkin spice

  • pinch of salt

  • In a medium sized mixing bowl, pour in the non-fat milk, vanilla extract, and sweetened condensed milk. Using a electric whisk (to order: whip the milk until it has large bubbles, and then becomes thick and smooth.

  • Add the pumpkin puree, pumpkin spice, and a pinch of salt. Continue to whip until fully combined the foam has thickened.

  • In a cup, pour in half of the ice and half of the brewed coffee over the ice. Optionally, add milk of choice to the coffee. Spoon in the pumpkin cream cold foam.

  • Sprinkle additional pumpkin spice over the top. Mix the cold foam and coffee together and enjoy.

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