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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! 
overhead view of ingredients: pumpkin spice blend, pumpkin puree, sugar, water and vanilla extract.
gather ingredients: granulated sugar, pumpkin puree, water, pumpkin spice, cinnamon.
sugar being poured into a pot with pumpkin sauce mixture to form a syrup.
add ingredients to a pot, mixing until incorporated.
water being poured from overhead into the pumpkin spice mixture to help simmer.
add mixture to medium heat over stove and bring to a simmer. When bubbling reduce heat and stir until thickened into a sauce consistency.
remove from heat and add to your favourite desserts or coffee for the perfect pumpkin spice latte.

Cold drinks are the perfect summer refresher, and if you’re looking to get out of your normal routine, I suggest trying this Iced Toasted Vanilla Oat Milk Shaken Espresso or even this Vegan Chocolate Cream Cold Brew. They’re out of this world!

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! 

overhead view of pumpkin cream cold brew ingredients
gather all ingredients for the dairy-free pumpkin cream cold brew before adding together.
overhead view of cold brew being poured into a cup before topping with cold foam.
over ice, add a shot of espresso, and 1 tbsp of the brown sugar syrup. Shake well until foam forms on the top.

Liv’s 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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photo of a starbucks takeout cup with pumpkin cream cold brew in it

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: OLIVIA BIERMANN
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 drink
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Description

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! 

Ingredients

  • 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

Instructions

  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!
    overhead view of ingredients: pumpkin spice blend, pumpkin puree, sugar, water and vanilla extract.

    gather ingredients: granulated sugar, pumpkin puree, water, pumpkin spice, cinnamon.

    water being poured from overhead into the pumpkin spice mixture to help simmer.

    add mixture to medium heat over stove and bring to a simmer. When bubbling reduce heat and stir until thickened into a sauce consistency.

    remove from heat and add to your favourite desserts or coffee for the perfect pumpkin spice latte.

    overhead view of the shaken espresso in a mason jar next to a glass of plant-based milk

    serve over top of plant-milk of your choosing with more ice. enjoy!

Notes

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

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