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5 from 4 votes

Starbucks Pumpkin Cream Cold Brew

This Starbucks Pumpkin Cream Cold Brew is the perfect pumpkin spice iced coffee drink - cold brew coffee with an easy sweet pumpkin cream!
Course Coffee Break, Drink, Drinks
Cuisine American, Coffee, Coffee Shop, Starbucks
Keyword Cold Brew Coffee, Pumpkin Spice Cold Brew, Starbucks Pumpkin Cream Cold Brew, Starbucks Pumpkin Spice Cold Brew
Prep Time 20 minutes
Brewing Time 12 hours
Total Time 12 hours 20 minutes
Servings 4 servings
Calories 178kcal
Author Chrissie


  • French Press or Pitcher & Coffee Filters


For the syrup (makes 1/2 cup syrup):

  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 3-4 whole allspice

For the cold brew:

  • 4 cups cold water
  • 3/4 cup coarsely ground coffee

For the sweet cream cold foam:

  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 4 tablespoons simple syrup (recipe above)
  • 2 tablespoons pumpkin puree (canned)
  • a dash or two of pumpkin pie spice (optional)

For serving:

  • ice cubes


For the simple syrup:

  • Add the water, sugar, cinnamon stick, cloves and allspice to a pot over medium-high heat and cook until the sugar dissolves.
  • Let the mixture sit and cool to room temperature, and remove the whole spices before adding the syrup to a jar or bottle.

For the cold brew coffee:

  • Add the coarsely ground beans to a french press, pitcher or large mason jar.
  • Pour the cold water over the beans and stir well to moisten all the beans.
  • Cover and let it brew in the fridge for 12 to 18 hours.

For the sweet cream cold foam:

  • Add the cream, milk, syrup and pumpkin puree to a mason jar and shake well to combine.

To serve:

  • Pour the cold brew over ice into large glasses.
  • Top with the pumpkin cream mixture and serve.


This recipe makes 4 servings (1 cup cold brew coffee each, plus 1/4 cup of the pumpkin cream mixture each). 
The simple syrup recipe makes 8 tablespoons of simple syrup (or 1/2 cup), so feel free to add a little extra simple syrup to each serving depending on your tastes.
To make this recipe low carb/keto, simply replace the simple syrup with a few drops of liquid stevia and add some pumpkin pie spice to the cream mixture for added flavour. 


Serving: 1.25cups | Calories: 178kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 32mg | Potassium: 68mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1639IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg