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Enjoy the taste of fall with a delicious Pumpkin Cream Cold Brew! You will love this refreshing morning pick-me-up that’s so easy to make. It’s even better than what you’ll find at your local coffee shop!
If you love pumpkin as much as I do, try my pumpkin french toast, his pumpkin overnight oats recipe, or this no-bake pumpkin cheesecake recipe next. They’re the perfect recipes to celebrate the fall season!
One sip of this Pumpkin Cream Cold Brew, and you’ll be hooked! When the seasons change and the mornings start to feel cool, this is the only morning coffee I crave. My kids look forward to fall so they can enjoy fall drinks like this and they love it with some of my easy-to-make pumpkin cake.
This homemade pumpkin iced coffee is perfect; it is chilled, creamy, and packed with fall flavor. Plus, it’s budget-friendly and much less hassle than stopping at your favorite coffee shop every morning!
Recipe highlights
- Real pumpkin: This pumpkin cream cold brew is made with real pumpkin, and the pumpkin spice will make you feel festive!
- So simple to make: Once you have the cold brew ready, this recipe takes just about 5 minutes to whip up!
- Won’t break the bank: Making your pumpkin cold brew at home will save you time and money. Plus, it tastes just as good as what you would get from Starbucks!
Ingredients you’ll need
- Coffee beans: For this recipe, we’re making a cold brew with coarsely ground coffee beans and water.
- Condensed milk: Perfect for providing a concentrated creaminess and sweet, milky flavor to your cold brew drink.
- Maple syrup: This adds extra sweetness and a hint of maple flavor.
- Pumpkin: Canned pumpkin puree for that true pumpkin flavor. Be sure not to purchase pumpkin pie filling by mistake! The only ingredient on the can should be pumpkin.
- Flavorings: Mix in pumpkin pie spice and vanilla extract for warm coziness.
See a full list of ingredients and quantities in the recipe card below!
Variations and substitutions
Here are some ideas for customizing your iced pumpkin latte!
- Cold Brew: Brew some coffee like you normally would and cool them off in the fridge. You do not have to use the brewing method I used.
- Vegan option: Although the drink will not be quite as rich, you can make this vegan by using almond milk, oat milk, or another favorite plant-based milk instead of condensed milk. You will likely need to add some extra sweetener too.
- Pumpkin spice: If you don’t have any pumpkin pie spice on-hand, try making your own with 1/2 teaspoon ground cinnamon, 1/8 slightly heaping teaspoon ground nutmeg, 1/8 slightly heaping teaspoon ground ginger and a generous pinch of ground cloves or allspice. This will give you the 1 teaspoon that’s needed for the recipe.
- Whipped cream: If you really want to make this pumpkin cold brew indulgent, top with some whipped cream!
How to make pumpkin cream cold brew
Step 1: To make the cold brew coffee, add the ground coffee and 3 cups of cold
water to a large french press. Refrigerate overnight.
Step 2: Once the cold brew is ready, press the knob on your french press and strain
it into the pitcher. You may add more water to dilute it and make it strong as per your taste.
Step 3: In a jug or blender, add the condensed milk, maple syrup, pumpkin puree, spices and vanilla.
Step 4: Use a hand blender to blend until smooth and airy. Alternatively, you
may use your stand blender.
Step 5: Fill your glasses with ice and fill 2/3 with coffee. Add pumpkin cream and
enjoy!
Helpful tips
- Use liquid sweetener: Instead of using granulated sugar or brown sugar, this recipe uses both sweetened condensed milk and maple syrup. Liquid sweeteners like these will dissolve and mix more smoothly into your beverage.
- Grinding coffee beans: If you have the time and a coffee bean grinder, grind your own coffee beans. This will give you the freshest flavor.
- Coffee ice cubes: When you have leftover coffee, freeze it in ice cube trays. Then, you can use these to chill your pumpkin cream cold brew. Your drink will stay nice and chilled without getting watered down.
- Leftover pumpkin puree: Have leftover pumpkin puree? Use it to make pumpkin oatmeal or these pumpkin pancakes!
Common questions
Yes, any type of cold brew is made with coffee. For this particular recipe, we’re making the cold brew with coffee grounds and water in a French press.
This is definitely a sweet coffee drink with 1/4 cup sweetened condensed milk and 1 tablespoon maple syrup per serving. However, you can make it less or more sweet than the written recipe, depending on your preference. If you prefer a cold brew that is less sweet, try omitting the maple syrup and using less of the condensed milk.
To lower the calories and fat in this drink you can use a dairy-free milk, like unsweetened almond milk and you can cut out the maple syrup and use stevia or monk fruit instead. Keep in mind, the drink will not be as creamy and rich, if you decide to make these substitutions.
Absolutely! Buy an unflavored cold brew variety that has a taste that you enjoy. Then, you can skip the steps for making the cold brew and just simply make the pumpkin cream to add to your cold brew.
Storage recommendations
Only mix the pumpkin cream with the cold brew that you plan to drink immediately. You can store leftover pumpkin cream and cold brew, separately, in the fridge for up to about a week.
More fall recipes to try
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Pumpkin Cream Cold Brew
Ingredients
- 2/3 cup coarsely ground coffee beans
- 4 cups cold water
- 1 cup condensed milk
- 1/4 cup maple syrup
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- To make the cold brew coffee, add the ground coffee and 3 cups of cold water to a large French press. Refrigerate overnight.
- Once the cold brew is ready, press the knob on your french press and strain it into the pitcher. You may add more water to dilute it and make it strong as per your taste.
- In a jug, add the condensed milk, maple syrup, pumpkin puree, spices and vanilla. Use a hand blender to blend until smooth and airy. Alternatively, you may use your stand blender.
- Fill your glasses with ice and fill 2/3 with coffee. Add pumpkin cream, and enjoy!
Notes
- Only mix the pumpkin cream with the cold brew that you plan to drink immediately. You can store leftover pumpkin cream and cold brew, separately in the fridge for up to about a week.
- Brew your coffee whichever way you normally do. Just give it enough time to cool in the fridge.
- You can swap the sweetened condensed milk with half and half, heavy cream, or whole milk. You would just need to add a bit more maple syrup if you want it to be sweeter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent cold brew recipe. It has the right amount of sweetness & who done pumpkin?
Thanks!