Oh my gosh, can we just talk about fall for a second? Forget the scarves and the pumpkin patches—the real star of the season, for me, is that first sip of perfectly spiced, creamy coffee. Seriously, once September hits, I live on these incredible drinks. The best part? You absolutely do not need to wait in line or pay those crazy café prices! I perfected my recipe for the homemade Pumpkin Cream Cold Brew Latte last year, and trust me, this version knocks the socks off anything you buy out. It’s so fast—we’re talking five minutes of mixing—and it tastes exactly like that perfect, cozy autumn moment captured in a glass. It’s my absolute go-to staple now!

Crafting the Perfect Pumpkin Cream Cold Brew Latte: Ingredients You Need

Okay, let’s be real: the flavor of a great coffee drink comes down to the quality of the base. You can’t make a stellar Pumpkin Cream Cold Brew Latte with weak coffee, no matter how much spice you throw in! I always stress using a very strong cold brew, and make sure it’s properly chilled. If you buy concentrate, even better! While this drink is perfect, sometimes I need something lighter, and I have a great guide on 5 natural and healthy smoothies for those days.

For the Base: Strong Cold Brew Coffee

You’ll need about two full cups of good, strong brewed cold brew coffee, and it must be cold. If it’s even a little warm, it melts the ice too fast and makes the whole drink taste watered down and sad. My secret weapon? I make a big batch of concentrate on Sunday so I just have to dilute it quickly during the week. This ensures the coffee flavor is robust enough to stand up to that rich pumpkin topping waiting for it.

Creating the Signature Pumpkin Cream Topping for your Pumpkin Cream Cold Brew Latte

This is where the magic happens! We’re mixing up that decadent layer that floats so beautifully on top of your drink. You’ll grab milk—I usually use whole milk, but if you want that super thick café texture for your Pumpkin Cream Cold Brew Latte, you absolutely must use heavy cream. That extra fat makes all the difference!

Then comes the flavor crew: smooth pumpkin puree (make sure it’s puree, not pie filling—that’s important!), a little maple syrup or brown sugar for sweetness, a nice generous half teaspoon of pumpkin pie spice, and just a splash of vanilla extract. Whisk it until it looks like perfectly smooth, creamy sunshine. Seriously, no lumps allowed!

Step-by-Step Instructions for Your Homemade Pumpkin Cream Cold Brew Latte

Putting this drink together is so easy, it feels almost criminal that you can’t get this quality from a drive-thru in five minutes. Honestly, the assembly process is almost meditative, especially when you watch that cream layer start to form. This entire process is quick enough that you can make it right when that afternoon coffee craving hits, and it definitely honors the classic flavor profile of a good Pumpkin Cream Cold Brew Latte.

Preparing the Cream Mixture for the Pumpkin Cream Cold Brew Latte

First things first, we tackle the topping. Grab a small bowl—don’t try mixing this right in your glass, trust me! Combine all your cream ingredients: the milk or cream, the pumpkin, your sweetener, spice, and vanilla extract. Now, grab a whisk. You need to whisk this mixture vigorously until it’s totally smooth. I mean look-into-it smooth! If you have any lumps of pumpkin puree floating around, they will stick to the straw and ruin that perfect first sip. Spend an extra 30 seconds ensuring there are zero visible clumps; that’s the key to a velvety topping.

Assembling Your Final Pumpkin Cream Cold Brew Latte

Now for the fun part—the architecture of this beautiful beverage! First, you need ice. Really pack that glass full of ice cubes. Next, pour in your super-chilled cold brew coffee. You want to fill it up maybe three-quarters of the way, leaving room for the star of the show. Now, slowly, gently, pour that gorgeous pumpkin cream right over the top. If you pour slowly enough, it should just sit there, perfectly layered on the dark coffee. It looks so impressive, doesn’t it? You’ll want to take a picture before you stir it all together or maybe check out how I assemble some of my favorite baked goods here: easy homemade apple crumble.

Expert Tips for the Best Pumpkin Cream Cold Brew Latte

Even though this recipe is super simple, a few little expert tricks can take your homemade Pumpkin Cream Cold Brew Latte from good to ‘I need to make this every single day.’ I learned these tricks from tweaking recipes over seasons, trying to get that perfect café texture without the massive ingredient lists they use.

Adjusting Consistency and Sweetness in Your Pumpkin Cream Cold Brew Latte

Sweetness is totally personal, right? Don’t feel obligated to use the exact amount of maple syrup I listed. If you like things on the sweeter side, go ahead and drizzle in a tiny bit more before you whisk. If you’re cutting back on sugar, maybe just use a tablespoon. The same goes for thickness! If you want that insanely thick, almost whipped cream texture on top of your latte, ditch the regular milk in the cream mixture and use heavy whipping cream instead. It holds its shape so much better when you pour it over the ice. For more tips on making amazing creamy toppings, I have a whole rundown on easy whipped cream recipes that might give you more inspiration.

Make-Ahead Storage for the Pumpkin Cream

This is the biggest time-saver of all! You do not have to whip up the cream every morning. I always recommend making a double batch of the pumpkin cream when you have a few extra minutes. Just whisk it really well, pop it into an airtight container, and stick it in the fridge. It stays dreamy and perfectly usable for up to three whole days. Seriously, when you wake up craving that Pumpkin Cream Cold Brew Latte, all you have to do is grab your chilled cold brew, ice, and your ready-made cream. It’s such a win for busy mornings!

Pumpkin Cream Cold Brew Latte Variations and Substitutions

One of the reasons I love making my own coffee drinks is that you can customize absolutely everything! If you follow the main recipe for the Pumpkin Cream Cold Brew Latte, you’re going to get that rich, sweet flavor profile, but maybe you want to switch up the texture or adjust the flavor notes based on what you have in the pantry.

Dairy-Free and Vegan Options for the Pumpkin Cream Cold Brew Latte

Don’t worry if you’re skipping dairy! This recipe is super adaptable. If you’re cutting out milk, oat milk works like a dream here because it’s naturally creamy and froths up nicely when you whisk it. Almond milk is lighter, which will result in a thinner topping for your Pumpkin Cream Cold Brew Latte, so be warned! Also, if you’re keeping it fully vegan, just make sure you use maple syrup or brown sugar instead of any honey substitute.

Spice Level Adjustments for Your Pumpkin Cream Cold Brew Latte

My standard pumpkin pie spice blend is pretty balanced, but sometimes I want a little more warmth, especially as it gets colder outside. If you feel like you need an extra kick, try adding just a tiny pinch of ground ginger or a whisper of cardamom to your cream mixture. It gives it this amazing depth without overpowering the pumpkin flavor. Conversely, if you find the standard blend too strong, just cut that original measurement in half—it’s your coffee time, you set the spice rules for your perfect Pumpkin Cream Cold Brew Latte! For some unexpected spice ideas, check out my guide on coconut lime daiquiris, where spice profile is key.

Serving Suggestions for Your Pumpkin Cream Cold Brew Latte

Now that you’ve mastered the art of the Pumpkin Cream Cold Brew Latte, you need something delicious to have alongside it, right? This rich, spiced coffee pairs wonderfully with anything sweet but not overly complicated. I love grabbing a homemade treat! A simple vanilla scone or maybe one of my easy chocolate chip cookie dough dips—yes, you read that right, dip!—makes the perfect brunch companion. You can find the recipe for those fun dips right here: chocolate chip cookie dough dip. It’s a fantastic way to elevate that cozy coffee moment!

Frequently Asked Questions About the Pumpkin Cream Cold Brew Latte

I get so many questions about this drink once people try it—it’s just so addictive! I thought I’d tackle the three most common things folks ask me when they are trying to nail that perfect cafe quality when making a Pumpkin Cream Cold Brew Latte at home. Don’t worry if things seem a little confusing at first; baking and drink-making are all about practice!

Can I use regular brewed coffee instead of cold brew for this Pumpkin Cream Cold Brew Latte?

Yes, you totally can. If you brewed a regular hot cup of coffee and then chilled it down, it will still work in a pinch! However, you are definitely going to notice a difference. Cold brew is much smoother and has lower acidity, which means it doesn’t compete with the delicate spices in the cream. Hot-brewed coffee that’s been iced tends to taste a little more bitter once it cools down, and it definitely dilutes faster as that ice melts.

How do I make the pumpkin cream thicker for my Pumpkin Cream Cold Brew Latte?

This is all about fat content, my friend! If you want that super luxurious, thick cream that just sits perfectly on top of the coffee, you need to swap out your milk for heavy whipping cream. That’s the gold standard for thick, decadent toppings. If you’re avoiding dairy but you want something thick, try using the thick, solidified cream off the top of a can of full-fat refrigerated coconut milk—that works wonders! It adds amazing texture to your Pumpkin Cream Cold Brew Latte.

How long does the homemade pumpkin cream last?

This is the best news: you can totally meal prep this! I usually make a big jar of the pumpkin cream on Sunday night. Just seal it up tight in an airtight container, pop it in the fridge, and it stays absolutely perfect for up to three whole days. When you need that coffee later in the week, you just grab the ready-made cream, pour your chilled coffee over ice, and you’ve got yourself an instant Pumpkin Cream Cold Brew Latte. It makes the whole week so much easier! If you’re looking for other make-ahead recipes, you might enjoy my guide on homemade ketchup recipe for next week’s burgers.

Estimated Nutritional Snapshot of the Pumpkin Cream Cold Brew Latte

Now, I’m not a nutritionist, so please take this with a grain of salt—or, you know, a grain of sugar! But based on the ingredients list I use (especially if I stick to regular milk and maple syrup), you can get a pretty good idea of what you’re sipping here. It’s all about balancing that rich cream with the black coffee base, after all.

When I run the numbers for one serving using standard measurements, this drink lands right around 180 calories. You can see where the energy is coming from:

Fat: About 7 grams (That’s mostly coming from that delicious cream topping, naturally!)
Carbohydrates: Around 28 grams
Protein: Roughly 4 grams

The sugar content is a little higher, closer to 20g, which is something I try to keep an eye on, but that’s from the sweetener and the pumpkin itself. If you’re watching your sugar intake, remember you can always cut back on the maple syrup! For more discussion on tracking natural sugars in whole foods, I found this article on the surprising sugar content of fruits really insightful when I was trying to balance my diet.

It’s a pretty solid treat for a coffee break, and definitely better than grabbing something loaded with artificial flavors out of a bottle!

Share Your Homemade Pumpkin Cream Cold Brew Latte Experience

Now that you’ve whipped up your own perfect Pumpkin Cream Cold Brew Latte—seriously, I hope it tastes like autumn exploded in the best way possible in your kitchen! I absolutely live for hearing how others customize my recipes. Did you go heavy on the vanilla? Did you try oat milk instead of regular cream? Tell me everything!

I always ask readers to drop a rating below; it helps other home brewers know they are on the right track. You can just use the star rating system right under this paragraph. Also, if you ended up making any little tweaks or substitutions that you think are fantastic, please share those in the comments section below! We are all about learning new tricks here. If you ever need to get in touch with me directly about ingredient sourcing or anything else, you can always reach out on my contact page. Happy sipping!

Pumpkin Cream Cold Brew Latte

Author: ferecipe.com
Total Time: 5 min
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

A recipe for making a creamy, spiced pumpkin cold brew coffee drink at home.

Ingredients

Scale

2 cups strong brewed cold brew coffee, chilled
1/2 cup milk (dairy or non-dairy)
2 tablespoons pumpkin puree
1 tablespoon maple syrup or brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Ice cubes

Instructions

Combine the milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract in a small bowl.
Whisk the mixture until it is smooth and well combined. This is your pumpkin cream.
Fill a glass with ice cubes.
Pour the cold brew coffee over the ice, filling the glass about three-quarters full.
Slowly pour the pumpkin cream mixture over the top of the cold brew.
Serve immediately.

Notes

For a thicker cream, use heavy cream instead of regular milk.
Adjust the sweetener to your taste preference.
You can make the pumpkin cream ahead of time and store it in the refrigerator for up to three days.

Prep Time: 5 min
Cook Time: 0 min
Category: Beverage
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 drink
Calories: 180
Sugar: 20g
Sodium: 30mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg

Keywords: pumpkin cream cold brew, cold brew coffee, pumpkin spice latte, homemade coffee drink, fall coffee