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Starbucks Pumpkin Cream Cold Brew

Starbucks pumpkin cream cold brew is smooth cold brew coffee topped with fluffy golden pumpkin cream cold foam that floats on top. This quick copycat recipe whips a pumpkin cream mixture until thick and foamy, then assembles over ice with a cinnamon sugar finish.
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Prep Time 10 minutes
chill 2 minutes
Total Time 12 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

cold brew coffee
  • 2 cup cold brew coffee Use store-bought or homemade, very cold.
pumpkin cream cold foam
  • 1 tbsp heavy cream Whip for a thick, pourable foam that floats.
  • 2 tbsp pumpkin puree For the signature pumpkin flavor.
  • 2 tbsp brown sugar For sweetness and warm caramel notes.
  • 0.5 tsp pumpkin pie spice For classic fall spice.
topping
  • 1 Cinnamon sugar For dusting right before serving.

Equipment

  • 1 stand mixer

Method
 

Make the pumpkin cream mixture
  1. Whisk together heavy cream, pumpkin puree, brown sugar, and pumpkin pie spice until well combined, with no dry spice pockets.
Whip to thick foam
  1. Whip the mixture with a milk frother or hand mixer until thick and foamy, about 1-2 minutes, stopping when it holds soft peaks and stays pourable.
Chill (optional, for best floating)
  1. For best texture and float, refrigerate the whipped pumpkin cream mixture for 2 minutes so it stays airy and stable.
Assemble over ice
  1. Fill a glass with ice and pour in the cold brew coffee.
Top and finish
  1. Spoon the pumpkin cream foam on top so it floats, then sprinkle with cinnamon sugar before serving.

Notes

Pro tip: whip until thick and foamy but still pourable—if it gets too stiff, it won’t float cleanly. Store leftover pumpkin cream mixture covered in the fridge for up to 2 days and re-whisk briefly before using; assembled drinks are best immediately. Freezing is not recommended because the foam texture will break. For a lighter option, use half-and-half in place of heavy cream, but expect slightly softer foam.