I perfected a Vegan Pumpkin Cream Cold Brew by pairing cold brew with a whipped oat milk and pumpkin foam to create a lighter homemade alternative.

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I wasn’t planning to copy a coffee shop drink, but this Vegan Pumpkin Cream Cold Brew popped into my head and wouldn’t leave. Chilled cold brew coffee gets a fluffy pumpkin topping made with unsweetened oat milk, and somehow it’s brighter, not cloying.

It feels lighter than the usual, and yes you can turn it into a Cold Brew At Home treat on a morning when you need a pick me up. I messed with ratios and failed more than once, but the version I landed on is oddly addictive, so I had to write it down before I lost it.

Ingredients

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Smooth low acid caffeine boost, almost zero calories, adds bold coffee flavor.
Creamy slightly sweet plant based milk, it adds foam and some carbs and fiber
Rich in fiber and vitamin A, gives pumpkin taste without extra sugar.
Natural sweetener adds sugars and caramel notes, use sparingly if watching sugar
Warm spices almost no calories, boosts flavor and aroma, feels cozy
Makes richer foamy top, adds fat and creaminess, slightly coconutty note
Tiny touch lifts sweetness and deepens flavors, negligible calories

Ingredient Quantities

8 fl oz cold brew coffee, chilled

1 cup ice

1/2 cup unsweetened oat milk (barista style)

2 tbsp pumpkin puree (not pumpkin pie filling)

1 to 2 tbsp pure maple syrup

1/2 tsp vanilla extract

1/2 tsp pumpkin pie spice plus more for sprinkling

pinch fine sea salt

1 tbsp coconut cream (optional for richer, thicker foam)

How to Make this

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1. Fill a tall glass with 1 cup ice and pour in 8 fl oz chilled cold brew coffee, set aside.

2. In a small jar or blender add 1/2 cup unsweetened oat milk (barista style), 2 tbsp pumpkin puree, 1 to 2 tbsp pure maple syrup, 1/2 tsp vanilla extract, 1/2 tsp pumpkin pie spice and a pinch of fine sea salt.

3. If you want richer thicker foam, scoop 1 tbsp chilled coconut cream into the oat milk mix before blending.

4. Chill everything for a few minutes if it’s warm, colder ingredients foam better.

5. Blend on high for 20 to 30 seconds in a blender or use an electric milk frother until the mixture is thick and frothy. No fancy tools Use a tight jar and shake vigorously for 45 to 60 seconds until foamy.

6. Taste the foam and adjust sweetness or spice if needed add more maple syrup or a pinch more spice.

7. Spoon the pumpkin foam gently over the cold brew so it floats on top, leave some room for stirring.

8. Sprinkle a little extra pumpkin pie spice on top and enjoy right away, or stir before sipping if you like it mixed.

9. Leftover foam keeps in a sealed container in the fridge for up to 24 hours, give it a quick shake or re-froth before using.

Equipment Needed

Here’s what you’ll need:

1. Tall serving glass, big enough for 1 cup ice plus 8 fl oz cold brew
2. Measuring cup (1 cup and 1/2 cup markings)
3. Measuring spoons (tablespoon and 1/2 teaspoon sizes)
4. Small blender or tight-lidded jar for shaking, either works fine
5. Electric milk frother or handheld frother (optional but makes fluffier foam)
6. Long spoon for spooning the foam on top and for stirring
7. Small rubber spatula or teaspoon to scrape/scoop coconut cream and pumpkin puree
8. Ice scoop or tongs (keeps things tidy)
9. Airtight container or jar for storing leftover foam in the fridge

That’s it, simple stuff you probably already have.

FAQ

8 fl oz cold brew coffee, chilled

1 cup ice

1/2 cup unsweetened oat milk (barista style)

2 tbsp pumpkin puree (not pumpkin pie filling)

1 to 2 tbsp pure maple syrup

1/2 tsp vanilla extract

1/2 tsp pumpkin pie spice plus more for sprinkling

pinch fine sea salt

1 tbsp coconut cream (optional for richer, thicker foam)

Q: Can I use regular milk instead of oat milk? A: Yes, whole milk or any non dairy milk that froths well works fine, but flavor and texture will change a bit.

Q: Is canned pumpkin puree the same as pumpkin pie filling? A: No. Use plain pumpkin puree only. Pumpkin pie filling has added sugar and spices so it will throw off the flavor.

Q: How do I get thick creamy foam like Starbucks? A: Use barista-style oat milk or add 1 tbsp chilled coconut cream. Use a blender or a high speed frother and chill the jar first for best results.

Q: Can I make this sugar free? A: Yes, swap maple syrup for a sugar free syrup or a few drops of liquid monk fruit. Adjust to taste.

Q: How long will the pumpkin cream keep? A: Stored in an airtight container in the fridge it's good for up to 3 days. Re-froth before using.

Q: Can I use espresso instead of cold brew? A: Sure, use cooled espresso shots for a stronger coffee flavor but it wont be exactly the same as cold brew.

Pumpkin Cream Cold Brew {Healthy + Vegan Starbucks Copycat Recipe} Substitutions and Variations

Cold brew (8 fl oz): use 8 fl oz very strong chilled brewed coffee, or 2 shots espresso plus about 6 fl oz cold water, it still gives the same bold base.
Unsweetened oat milk (barista style): swap for unsweetened soy or almond barista milk for similar foamability, or use full fat canned coconut milk for a richer, creamier texture.
Pure maple syrup (1–2 tbsp): try 1–2 tbsp agave nectar or date syrup, or dissolve 1–2 tsp brown sugar in a little hot water if you don’t have liquid sweetener.
Pumpkin puree (2 tbsp): use cooked sweet potato or butternut squash puree in the same amount, just don’t use pumpkin pie filling since it’s sweetened and spiced already.

Pro Tips

1) Chill stuff first, cold ingredients foam way better so pop the oat milk and coconut cream in the fridge for 10-15 minutes before you start, it makes a huge difference and you wont get watery foam.

2) For thicker, creamier foam add a little coconut cream or use barista style oat milk, but dont just dump it in, blend or shake extra long so air gets trapped — oops, sorry — make that: so air gets trapped and the foam holds.

3) Taste the foam on its own before you top the coffee, maple syrup can hide spices so add spice or sweetener bit by bit, you can also toast a pinch of pumpkin pie spice in a dry pan for 20 seconds to wake up the flavor.

4) No blender, no problem: use a tight mason jar and shake hard, or a handheld milk frother, and when you spoon the foam on, pour it over the back of a spoon so it sits pretty on top and doesnt sink.

Pumpkin Cream Cold Brew {Healthy + Vegan Starbucks Copycat Recipe}

Recipe by Bob Jones

0.0 from 0 votes

I perfected a Vegan Pumpkin Cream Cold Brew by pairing cold brew with a whipped oat milk and pumpkin foam to create a lighter homemade alternative.

Servings

servings

Calories

200

kcal

Equipment: Here’s what you’ll need:

That’s it, simple stuff you probably already have.

Ingredients

8 fl oz cold brew coffee, chilled
1 cup ice
1/2 cup unsweetened oat milk (barista style)
2 tbsp pumpkin puree (not pumpkin pie filling)
1 to 2 tbsp pure maple syrup
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice plus more for sprinkling
pinch fine sea salt
1 tbsp coconut cream (optional for richer, thicker foam)

Directions

Fill a tall glass with 1 cup ice and pour in 8 fl oz chilled cold brew coffee, set aside.
In a small jar or blender add 1/2 cup unsweetened oat milk (barista style), 2 tbsp pumpkin puree, 1 to 2 tbsp pure maple syrup, 1/2 tsp vanilla extract, 1/2 tsp pumpkin pie spice and a pinch of fine sea salt.
If you want richer thicker foam, scoop 1 tbsp chilled coconut cream into the oat milk mix before blending.
Chill everything for a few minutes if it's warm, colder ingredients foam better.
Blend on high for 20 to 30 seconds in a blender or use an electric milk frother until the mixture is thick and frothy. No fancy tools Use a tight jar and shake vigorously for 45 to 60 seconds until foamy.
Taste the foam and adjust sweetness or spice if needed add more maple syrup or a pinch more spice.
Spoon the pumpkin foam gently over the cold brew so it floats on top, leave some room for stirring.
Sprinkle a little extra pumpkin pie spice on top and enjoy right away, or stir before sipping if you like it mixed.
Leftover foam keeps in a sealed container in the fridge for up to 24 hours, give it a quick shake or re-froth before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.