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Glass of pumpkin cream cold brew latte.

Pumpkin Cream Cold Brew Latte

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Coffee
  • Method: Counter Top
  • Cuisine: American


Pumpkin Cream Cold Brew – copycat recipe for the popular Starbucks pumpkin cream cold brew! Made with simple, real ingredients!!


  • 3/41 cup dairy-free unsweetened creamer, full fat coconut milk or heavy cream *(see notes)
  • 23 tablespoons pumpkin puree
  • 12 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 13 tablespoons real maple syrup (depends how sweet you want it)
  • 1/2 cup – 1 cup cold brew coffee


  1. Add creamer, pumpkin puree, pumpkin pie spice and maple syrup to either a blender, French Press or into a small mason jar. 
  2. Blender: blend for about a minute until frothy.  French Press: pump the French Press for a minute or two until frothy.  Mason Jar: either shake to combine or use a hand-held frother to froth the cream together.  
  3. Add ice to your glass and pour cold brew over top.
  4. Pour frothy pumpkin cream mixture on top and use a straw or spoon to combine. 
  5. Enjoy! 


  • Creamer: lots of flexibility here! If you are dairy-free I would suggest an unflavored Nutpods or full fat coconut milk. If you aren’t dairy-free, then I would suggest a heavy cream.
  • Cold Brew Coffee: we love making our homemade cold brew in big batches to have on hand, but feel free to use store-bought as well!
  • Dairy-Free: to keep this dairy-free simply opt for any dairy-free creamer – I would try to find/use one that doesn’t have added flavor, although you could use a vanilla creamer and then just skip the vanilla extract, totally up to you!
  • Paleo: to keep this paleo simply use a paleo-friendly creamer (Nutpods is a great option and froths nicely).