Pumpkin Cream Cold Brew needs to be your fall drink! This delicious coffee drink is so much better than what you can buy.
One of my amazing employees, my right hand woman really, mentioned to me recently how during her maternity leave last fall she lived on Pumpkin Cream Cold Brew. She gently hinted that maybe I could whip up a homemade version to fill this craving.
Let me just say this. There is a reason she is my right hand woman. She has amazing taste.
This delicious Pumpkin Cream Cold Brew is the perfect fall drink. Made with all homemade ingredients from the cold brew to the pumpkin spice syrup to the pumpkin cold foam on top, this ticks every box. You won’t regret whipping these up at home.
How to Make Pumpkin Cream Cold Brew
Here is a brief overview of how this delicious fall pumpkin cream cold brew comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Fill a glass with ice and cold brew coffee. Leave at least an inch of room at the top of the glass. See how to make your own Cold Brew below or use store-bought cold brew coffee.
- Add pumpkin syrup. This is optional depending on how sweet you like your cold brew. Stir to mix it into your coffee.
- Make the cold foam. Whisk your heavy cream and then whisk in the pumpkin puree, pumpkin spice, vanilla, and sugar.
- Put it all together. Pour the pumpkin spice cold foam into your glass on top of your coffee. Top with a sprinkle of pumpkin spice seasoning. Enjoy immediately.
Pumpkin Pie Spice Recipe
Making Cold Brew
Cold brew is coffee that is steeped in cold water for 24 hours. While normal coffee involves hot water being poured over grounds, in cold brew the length of time it steeps allows for a perfect cold coffee.
After steeping for 24 hours, use a cheesecloth to strain the coffee grounds. Then the coffee is ready to be combined with syrups and foam like we are doing here. If you want a step-by-step tutorial on making cold brew, you can find that here: Cold Brew Coffee.
If you are in a pinch and don’t have time for the coffee and water to sit overnight, you could make Iced Coffee.
Pumpkin Spice Syrup
This delicious Pumpkin Spice Syrup isn’t the easiest to make because it can be hard to find whole nutmeg. That being said, what it adds to the drink is absolutely fantastic and really the only real sweetener. You could purchase pumpkin spice syrup or you could just skip the nutmeg to make it easier to make.
The cold foam adds sweetness and flavor, so adding this syrup to your coffee is optional.
Pumpkin Cream Cold Foam Ingredients
Pumpkin spice cold foam comes together with five simple ingredients.
- Heavy cream: The thick creaminess is necessary for the foam. You could also use half and half.
- Pumpkin puree: This is not the same as pumpkin pie filling; use pure pumpkin puree. I share more about this and how to make your own below.
- Pumpkin spice: This combination of cinnamon, clove, nutmeg, and ginger is the perfect fall blend.
- Sugar: Sweetens the cream and helps create the fluffy texture.
- Vanilla extract: Adds another flavor profile.
How to Make Pumpkin Cold Foam
The main thing that sets this recipe apart from my Pumpkin Cold Brew is the fluffy pumpkin cream cold foam. Made with simple ingredients, this sweet and creamy foam is the BEST way to top your iced coffee this fall. Once again, the ingredients and measurements can be found on the recipe card at the bottom of the page.
- Whisk the heavy cream in a cold bowl. Using a metal whisk, beat it until it begins to stiffen.
- Add the other ingredients. Whisk in the sugar, pumpkin, pumpkin spice, and vanilla.
- Serve immediately. Pour the cold foam into your glass of iced coffee or cold brew and enjoy.
Pumpkin Puree vs. Pumpkin Pie Filling
The pumpkin puree in this cold foam recipe adds flavor and creamy texture. While both pumpkin puree and pumpkin pie filling are in cans and found in the baking aisle of your grocery store, they are not the same. Made from baking pumpkins and containing 100% pumpkin, pumpkin puree is what you will want to use when making this recipe. We sweeten it up and add spice from the other cold foam ingredients that aren’t needed from pie filling.
You can buy a can of pumpkin puree or easily make your own. You can store pumpkin puree in an airtight container in the refrigerator for up to one week.
- Sweeten your coffee with Simple Syrup to have a sweeter drink without as much pumpkin spice flavor.
- Combine pumpkin spice seasoning with your coffee grounds when making your cold brew for pumpkin spice flavored coffee.
- You can also serve this cold foam over an iced Americano, or espresso combined with water.
The cold brew coffee, pumpkin syrup, and pumpkin pie spice can all be made in advance. I would not recommend making the pumpkin cold foam in advance as it will be flat.
No, only heavy cream will stiffen and give us the thick creamy texture we want for the foam.
I have not tested this recipe with something besides heavy cream, but would be concerned that using oat milk or soy milk won’t be as creamy and fluffy.
You don’t want to combine the three ingredients to this drink until you are ready to drink it. Each one has a different shelf life.
- Cold brew coffee can be stored in the refrigerator for one to three days. While it can last up to two weeks, the taste will go downhill after day three.
- Pumpkin spice syrup can last in the refrigerator for up to two weeks.
- Pumpkin cold foam should be made right before it is used.
If you make this pumpkin cold brew recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Pumpkin Cream Cold Brew
Cold Brew Coffee
- 1/2 cup ground coffee
- 4 cups water
Pumpkin Spice Syrup (optional)
- 1 cup water
- 1 cup sugar
- 6 whole cloves
- 1 inch fresh ginger peeled and sliced
- 1 whole nutmeg
- 2 cinnamon sticks
Cold Brew Coffee
- Combine the ground coffee and the water in a mason jar.1/2 cup ground coffee, 4 cups water
- Let the coffee steep in the refrigerator for 24 hours.
- Strain the coffee using a cheesecloth and a wire mesh strainer.
Pumpkin Spice Syrup (optional- see note)
- Combine the sugar and water in a small saucepan over medium heat. Stir regularly until the sugar is fully dissolved and the mixture comes to a simmer.1 cup water, 1 cup sugar
- Turn off the heat and add the cloves, ginger, nutmeg, and cinnamon. Let sit for at least 30 minutes.6 whole cloves, 1 inch fresh ginger, 1 whole nutmeg, 2 cinnamon sticks
- Strain the liquid into a mason jar, discarding the spices. (Store in the refrigerator for up to 1 month.)
Pumpkin Cold Foam
- In a cold bowl with a cold metal whisk (I like to put them in the freezer for 15 to 20 minutes), beat the heavy cream until it just begins to thicken. Whisk in the sugar, pumpkin, pumpkin spice, and vanilla.1/2 cup heavy cream, 1 teaspoon granulated sugar, 1 tablespoon pumpkin puree, 1/2 teaspoon pumpkin spice, 1/2 teaspoon vanilla extract
Pumpkin Cream Cold Brew
- Fill a 12 ounce glass with ice. Add in 6 ounces cold brew coffee and 1 – 2 teaspoons of pumpkin spice syrup (if using). Top with the pumpkin cream cold foam. Garnish with more pumpkin spice.