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Creamy Pumpkin Cream Cold Brew Coffee Recipe Easy Homemade Fall Drink

creamy pumpkin cream cold brew coffee - featured image

A smooth and velvety pumpkin cream topping combined with bold cold brew coffee creates a perfect fall drink that’s quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 cup (240 ml) cold brew coffee, chilled
  • 2 tablespoons pumpkin puree (canned or homemade, plain pumpkin, not pie filling)
  • 1/4 cup (60 ml) heavy cream, chilled
  • 1 tablespoon (15 ml) maple syrup (or honey as alternative)
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/2 teaspoon pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
  • Pinch of ground cinnamon (optional, for garnish)

Instructions

  1. Prepare the pumpkin cream: In a chilled mixing bowl, combine 2 tablespoons (30 grams) pumpkin puree, 1/4 cup (60 ml) heavy cream, 1 tablespoon (15 ml) maple syrup, 1/2 teaspoon (2.5 ml) vanilla extract, and 1/2 teaspoon (1 gram) pumpkin pie spice.
  2. Whip the mixture: Using a hand mixer or whisk, beat the ingredients together until soft peaks form, about 3-5 minutes. The cream should be light, fluffy, and hold its shape but still be easy to dollop. If too stiff, fold in a splash of cream or milk to loosen.
  3. Prepare the cold brew coffee: Pour 1 cup (240 ml) chilled cold brew coffee into a glass. Add sweetener if desired and stir gently.
  4. Assemble the drink: Spoon the whipped pumpkin cream carefully over the cold brew coffee to create a layered look.
  5. Garnish and serve: Lightly dust the top with a pinch of ground cinnamon if desired. Serve immediately.

Notes

Chill mixing bowl and beaters before whipping cream for best results. Do not overwhip the cream to avoid grainy texture. Use plain pumpkin puree, not pie filling. Maple syrup adds natural sweetness but adjust to taste. For dairy-free, substitute heavy cream with chilled coconut cream. Add ice cubes for a colder drink. Stir before sipping to change flavor experience.

Nutrition

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