Coffee, Drinks, Fall Recipes, Vegan Food

Dairy-Free Pumpkin Cream Cold Brew (Starbucks Copycat!)

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This Dairy-Free Pumpkin Cream Cold Brew inspired by Starbucks’ popular fall drink. It’s easily one of my favourite cold coffee drinks to indulge in during the fall season. Make it from the comfort of your own home with just 5 ingredients in 5 minutes, including a homemade pumpkin spice sauce! 

starbucks takeout cup with pumpkin cream cold brew coffee drink

What is a Pumpkin Cream Cold Brew?

The Pumpkin Cream Cold Brew is an iconic fall drink that was originally released by Starbucks in the United States in 2019. The base of the drink is made with cold brew concentrate that’s sweetened with a vanilla syrup, then topped with a pumpkin cream cold foam and dusted with pumpkin pie spice topping. 

Why You’ll Love This Recipe 

  • It’s BETTER than Starbucks! The original Starbucks Pumpkin Cream Cold Brew is vanilla-flavoured coffee with a pumpkin flavoured cold foam. I think it makes more sense to have a pumpkin centred drink, which is why my (better!) version has a pumpkin cream added to the cold brew with a plain cold foam on top. It still looks and tastes luxurious but is way-more pumpkin flavoured, which is what we all want during pumpkin season. Right?!
  • Naturally vegan and dairy-free. ​The Starbucks version of this drink is made with dairy. This version is made with a homemade pumpkin sauce that’s naturally dairy-free as well as your favourite plant-based milk and cream. 
  • Easy to make without an espresso machine. You don’t need a fancy espresso machine or milk frother to make cold foam at home. All you need is a budget-friendly, hand held frother to mix it quickly! 

Key Ingredients You’ll Need 

  • Pumpkin sauce – If you haven’t tried my Homemade Pumpkin Spice Sauce yet, you’re missing out! It’s made with real pumpkin puree and vanilla extract and is the perfect way to add pumpkin flavour to your favourite homemade coffee drinks. It’s also delicious in fall desserts and breakfasts. All you need is 4 ingredients – you won’t have trouble using it up!
  • Vegan cream – ​For a rich and luxurious at-home coffee, I highly recommending using both a vegan cream and barista-style milk. Good vegan creams include coconut cream, a store-bought dairy-free creamer, or a Vegan Sweet Cream if you enjoy sweet coffee! If you want to try a homemade version, try this Vegan Cream recipe!
  • Vegan milk – A barista blend oat milk or soy milk will work best because these milks are designed to froth well. If you don’t have access to these kinds of milk in grocery stores, any dairy-free milk such as almond milk or coconut milk will work. 
  • Cold brew – It’s very important to note that cold brew is not the same as iced coffee! Instead, cold brew is made by steeping ground coffee in cold water for 1-2 days. Feel free to use homemade (recipe below) or store-bought cold brew – my favourite store-bought brand is Stok Cold Brew

How to Make Cold Brew 

  1. In a large pitcher or bowl, add 1 cup of ground coffee. Pour over 3 cups of cold water and stir to combine. 
  2. Cover with plastic wrap or a reusable food cover wrap and refrigerate overnight or for up to 2 days. 
  3. Once ready, strain the coffee grounds from the pitcher using a fine mesh strainer lined with a piece of cheesecloth. Alternatively, you can do this using a french press. 
  4. Use immediately or store the cold brew in a large mason jar or pitcher for up to 1 week. 

Tip! If you want to enjoy this Dairy-Free Pumpkin Cold Brew every morning, make a double batch of cold brew! 

How to Make a Dairy-Free Pumpkin Cream Cold Brew

  1. Make the creamy pumpkin milk. Combine the vegan milk, cream and homemade pumpkin pie syrup in a mixing bowl such as a Pyrex. I like to do this using the hand held frother to speed up the process. 
  2. Pour the cold brew. ​Fill your serving cup halfway with ice, then top with cold brew. Stir in the pumpkin milk until well combined. 
  3. Make the cold foam. ​Using a frother, froth the cold barista milk for about 20-30 seconds, or until thick and foamy. Immediately pour the cold foam overtop, then sprinkle on some pumpkin spice. 
  4. Enjoy! 

Recipe FAQs 

Can I make a pumpkin cream cold foam?

​I personally find that vegan milk doesn’t froth as well with the thick pumpkin sauce added to it. I’ve tried it, but it always ends up more bubbly than thick and foamy due to the water content of the pumpkin. If you have a lighter, more liquid pumpkin syrup it may work better! 

I don’t have a handheld frother. Can I use a blender to make the cold foam?

Yes – a single serve blender cup should work. Blend for about 30-60 seconds, or until the milk has doubled in size. For best results, start with very cold milk. 

Can I replace the cold brew with iced coffee? 

You can, but the flavour won’t be as concentrated. Cold brew is stronger than iced coffee and helps make this Starbucks Copycat recipe rich and delicious tasting. 

Tips for Success

  • Use cold milk! ​Cold milk is capable of becoming much thicker with a better foam compared to room temperature milks. If you’ve purchased a shelf stable plant milk, chill it in the fridge for at least 1 hour before using. 
  • Don’t over froth. ​It may sound counterintuitive, but if you froth the cold foam for too long, it can begin to break down the foam and cause it to separate and form large airy bubbles. Once it’s doubled in size, it’s ready to pour and enjoy. 
  • Sweeten the foam to taste. If you like a sweet coffee, adding a splash of vanilla syrup or simple syrup to the cold foam is a great way to add extra sweetness to the beverage.
photo of a starbucks takeout cup with pumpkin cream cold brew in it

More Starbucks Copycat Recipes to Try Next

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Dairy-Free Pumpkin Cream Cold Brew Recipe (Starbucks Copycat!)

  • Author: Liv B
  • Total Time: 5 mins
  • Yield: 1 drink


This Dairy-Free Pumpkin Cream Cold Brew inspired by Starbucks’ popular fall drink. It’s easily one of my favourite cold coffee drinks to indulge in during the fall season. Make it from the comfort of your own home with just 5 ingredients in 5 minutes, including a homemade pumpkin spice sauce! 


  • 2 tbsp pumpkin spice sauce (see notes)
  • 1/2 cup vegan milk or cream of choice
  • 1/2 cup Barista soy or oat milk (one that froths well cold with a hand-held frother)
  • 1 cup cold brew coffee
  • ice
  • pumpkin pie spice for sprinkling


  1. Combine the milk/cream and pumpkin sauce and mix to combine. I use a hand held frother to mix it quickly.
  2. Fill your serving cup halfway with ice. Add the cold brew and pumpkin milk.
  3. Using a frother, froth the barista milk for about 20-30 seconds until thick and foamy. Pour overtop. Sprinkle on some pumpkin spice. Enjoy!


The pumpkin sauce can be stored in a jar or airtight container in the fridge for about a week. If you’re worried you won’t use it all in time, you can make a half or even quarter batch. If you’re looking for ways to use pumpkin sauce, try these: The Perfect Pumpkin Spice Latte, Pumpkin Spice Pancakes, Pumpkin Pie Vegan French Toast

  • Prep Time: 5 mins

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