Coffee, Drinks, Fall Recipes, Vegan Food

Dairy-Free Pumpkin Cream Cold Brew


Let’s make Dairy-Free Pumpkin Cream Cold Brew! This iconic fall drink from Starbucks just got a dairy-free makeover!  A homemade 5-ingredient pumpkin sauce is combined with vegan cream or milk. Then added to cold brew and topped with cold foam and pumpkin spice.  A little bit different than Starbucks, but I have to say that I think this version is even better!

The Starbucks Pumpkin Cream Cold Brew:

The Starbucks pumpkin cream cold brew is vanilla-flavoured cold brew with pumpkin flavoured cold foam. This doesn’t really make sense to me, though. I feel like the drink overall should be more pumpkin-centred, which is why my version has a pumpkin cream added and then cold foam on top, making it still look and taste luxurious but also be way-more pumpkin flavoured. Which is what we all want for fall, right?!

Making Cold Foam:

The other reason I don’t do pumpkin cold foam is because I find vegan milk doesn’t froth super well with the 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. So, combining the pumpkin sauce with milk or cream and then doing plain foam easily solves that problem. AND it tastes incredible! Truly I can’t think of a better cold fall drink. Okay, maybe the Iced Apple Crisp Macchiato is a tie. That one is soooo delicious.

Looking for more fall Starbucks copycat drinks? Try these…

Apple Crisp Macchiato

Iced Pumpkin Spice Brown Sugar Oat Milk Shaken Espresso

The Perfect Pumpkin Spice Latte

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Dairy-Free Pumpkin Cream Cold Brew

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


A homemade 5-ingredient pumpkin sauce is combined with vegan cream or milk. Then added to cold brew and topped with cold foam and pumpkin spice


  • 2 tbsp pumpkin 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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