Pumpkin Cream Cold Brew Recipe (Starbucks Copycat to Make at Home)

Every autumn, we look forward to cooler months, beautiful fall colors, and a drink that’s developed a cult following: Starbucks’ pumpkin spice latte. Creamy, smooth, spicy, and full of all the warm flavors of fall, this latte inspires designs for sweatshirts, candles, cookies, cakes, and even plushies. But as great as the PSL is, there’s a better coffee drink: Starbucks’ pumpkin cream cold brew.

Never tried it? Keep reading to learn about what it is, why it’s better, and how to make a better-than-Starbucks copycat pumpkin cream cold brew recipe.

How to Make a Pumpkin Cream Cold Brew

What comes to mind when you think of delicious ways to use cold brew? Perhaps, popsicles made with cold brew? Or maybe you’re more partial to almond milk cold brew or even more delicious coffee-based drinks.

What about a rich, creamy, frothy coffee-infused pumpkin pie in a cup? Yes, please.

The Drink that Dethroned Starbucks’ Pumpkin Spice Latte

Starbucks is well-known for its mochas, frappuccinos, regular cold brew, refreshers, and macchiatos. But, their pumpkin spice latte—affectionately dubbed the PSL—inspires over 3,000 daily tweets during the fall season (1).

Since its release in 2003, the PSL has garnered a cult following, inspiring a billion-dollar pumpkin spice industry. According to Yahoo Finance, by 2013, stores couldn’t even keep up with the demand (2). But according to Business Insider, the PSL was officially dethroned in 2020. Meet the new crowning champion of autumn-themed drinks: the pumpkin cream cold brew (3).

The Better-Than-Starbucks Copycat Pumpkin Cream Cold Brew Recipe

In a cup, this creamy, rich pumpkin pie is layer upon layer of delicious spicy, warm vanilla goodness (4). According to Starbucks, the pumpkin cream cold brew is made with “Cold Brew sweetened with vanilla syrup and topped with a pumpkin cream cold foam and a dusting of pumpkin spice topping.”

While there is pumpkin puree in the pumpkin spice syrup, it isn’t much. Moreover, vanilla and pumpkin spice syrups contain preservatives, thickeners, natural flavors, and color additives.

In developing this recipe, Home Grounds decided to strike a balance between indulgence and health. Though the original recipe uses sugar—and lots of it—we’ve decided to use monk fruit and make this recipe low-carb.

The Sweetener: What Is Monk Fruit?

Monk fruit is a gourd that’s indigenous to China (5). As a close relative to the cucumber and melon, this fruit-based sweetener has become quite popular among people looking to reduce or altogether eliminate sugar in their diets.

Unlike sugar, honey, or even maple syrup, monk fruit doesn’t cause blood sugar to spike. This is because our bodies naturally break down the mogrosides in monk fruit, eliminating it as waste instead of storing it.

Additionally, since monk fruit is up to 250 times sweeter than traditional sugars, you only need to use a quarter or less of monk fruit sweetener to achieve the same results.

Breaking Down the Recipe

There are four major components to our recipe.

  1. The cold brew coffee
  2. The pumpkin spice and vanilla syrups
  3. The pumpkin cream cold foam
  4. And the pumpkin spice topping

As a quick note, though we’ve listed specific ingredients and proportions, feel free to adapt this recipe to your palate and dietary needs. For instance, you could substitute coconut milk and coconut cream for the milk and cream in the cold foam. And if you want a little more depth and complexity to your cold foam, substitute maple syrup for the monk fruit sweetener.

With all the preliminaries out of the way, keep reading for the best pumpkin cream cold brew recipe.

1. Make Your Cold Brew Coffee Concentrate


  • 2 cups coarse ground coffee
  • 8 cups room-temperature water
  • One 57-ounce French press
  • One 57-ounce glass pitcher