This Non-Dairy Pumpkin Cream Cold Brew Starbucks Copycat is the ultimate morning boost! It’s a delicious drink filled with warm fall flavors and bold cold brew! This easy, 5-minute recipe is completely dairy-free, naturally sweetened, and vegan!
If you love making delicious Starbucks-Style drinks at home, try my Dairy-Free Pumpkin Spice Latte Brown, Brown Sugar Oat Milk Shaken Espresso, Blueberry Espresso Tonic, or 5-Minute Iced Matcha Latte next!
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I am not sure when exactly I became obsessed with all things pumpkin. For a long time, I was impartial to anything pumpkin and only enjoyed pumpkin-flavored treats if someone else gave them to me. That has changed significantly! Pumpkin season is literally my favorite aspect of fall!
I LOVE making pumpkin-flavored drinks and eats. What I love even more is making at-home renditions of Starbucks drinks! (Like, have you tried the Strawberry Matcha Latte or Orange Cold Brew Tonic — so good!) When they released their fall menu I knew immediately that the Pumpkin Cream Cold Brew would be my go-to fall drink!
What is Pumpkin Cream Cold Brew?
Pumpkin Cream Cold Brew is a Starbucks drink that was introduced in the Fall of 2019. According to Starbucks, it is a “Cold Brew sweetened with vanilla syrup and topped with a pumpkin cream cold foam and a dusting of pumpkin spice topping.”
Is Starbucks Pumpkin Cream Cold Brew Dairy-Free?
Unfortunately, the Pumpkin Cream Cold Brew at Starbucks is not dairy-free. BUT, that is exactly why I’ve created this dairy-free version so that no one has to miss out on this delightful drink! This recipe is also completely vegan and refined sugar-free!
Here’s What You Need To Make This Pumpkin Cream Cold Brew (Starbucks Copycat)
- Canned Coconut Milk: Canned Coconut Milk gives this drink a luscious flavor and silky texture. I like to use full fat canned coconut milk. Be sure to shake the can first to incorporate the liquid and cream. The beauty of using canned coconut milk is that it helps to create a thick foam. It also thickens in the fridge. So I like to make my pumpkin cream foam the night before and use it in the morning for my drink.
- Almond milk: Almond Milk mixed with the canned coconut milk is the base for the pumpkin cream. I like to use Unsweetened Almond Milk.
- Pumpkin Puree: It wouldn’t be pumpkin cream without the addition of pumpkin! Make sure to use pure pumpkin puree and not pumpkin pie mix. I use Libby’s 100% Pure Pumpkin.
- Pumpkin Spice: Use your favorite pumpkin spice or make your own blend using this easy recipe: Homemade Pumpkin Spice by Whisper of Yum.
- Maple syrup: Pure maple syrups pairs perfectly with the pumpkin flavors. You can also use agave syrup or coconut sugar.
- Vanilla extract: You’ll add a bit of vanilla to the pumpkin cream. You can add a bit to your glass of cold brew before mixing in the pumpkin cream.
- Cold brew coffee: You can make your own cold brew at home or you can use your favorite store-bought cold brew like Starbucks Cold Brew Coffee | Amazon
Kitchen Tools You’ll Need
- Milk Frother: I find that making the pumpkin cream works best when using a milk frother. I use my milk frother almost every day to make various drinks. Here is the one I use. It works perfectly and only costs 10 dollars! Zulay New Titanium Motor Milk Frother | Amazon
- High-Powered Blender: If you do not have a milk frother, you can also make the pumpkin cream in the blender. If you blend on high speed, the cream should become nice and frothy.
- French Press: I like to make my cold brew in a french press. They are super easy to use and can be used for making tea as well. Here is a great option: French Press Coffee Maker | Amazon
How To Make Starbucks Pumpkin Cream Cold Brew Dairy-free
- Add the ingredients for the pumpkin cream cold foam in a mason jar or small bowl. Stir to combine. Then, using a hand-held milk frother, blend the ingredients to make it nice and frothy. (You can also prepare the pumpkin cream cold foam in a high-speed blender. Blend until well combined and frothy.)
- Fill a glass about halfway with ice. Then pour in the cold brew to fill about 3/4 of the cup.
- Pour the pumpkin cream cold foam on top and stir to combine. Enjoy!
Common Questions
Can I Store The Pumpkin Cream For Later?
Yes, you most certainly can! Store any remaining pumpkin cream in an airtight container in the fridge for up to 5 days. You can even double or triple the pumpkin cream recipe and leave it in the fridge until you are ready to use it. When you are ready to add it to your cold brew, simply blend the pumpkin cream with a milk frother or in the blender first.
How Can I Make The Dairy-Free Pumpkin Cream Foam?
The longer you blend the pumpkin cream, the frothier it becomes, making a foam. You can make the creamer in a high-powdered blender or use a milk frother, which is my preference. Because the base of the pumpkin cream is canned coconut milk, the pumpkin cream will thicken in the fridge. I like to make my pumpkin cream foam the night before and use it in the morning for my drink.
Keep in Mind
The Pumpkin Cream Cold foam will initially be more of a liquid with froth on top. If you mix it into your drink it will not float on top. If you want a thick cold foam, leave the pumpkin cream in the fridge overnight and use it the next day. Be sure to give it a quick stir before using it.
How Can I Make My Own Cold Brew Coffee?
Making cold brew at home is the easiest thing you’ll EVER do! Simply combine ground coffee beans with water and let it steep overnight in the fridge, or for about 12-18 hours. When you’re ready to drink it, strain the coffee and enjoy!
The typical ratio of ground coffee beans to water is one cup of ground coffee beans steeped in four cups of filtered water.
Want To Try The Dairy Version?
My good friend Jeri, a food blogger and creator of Whisper of Yum, has developed a spectacular Starbucks Pumpkin Cream Cold Brew Copycat made with traditional heavy cream and milk. It looks incredible!
I Hope You Enjoy This Pumpkin Cream Cold Brew Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Pumpkin Recipes To Try
- Vegan Gluten-Free Pumpkin Chocolate Chip Bread
- Pumpkin Spice Espresso Martini Cocktail
- Easy Blender Pumpkin Muffins (Gluten-Free)
- Fluffy Gluten-Free Pumpkin Pancakes | Vegan
- Gluten-Free Pumpkin Snickerdoodle Cookies | Vegan
- Dairy-Free Pumpkin Spice Latte | Vegan
- No-Bake Pumpkin Swirl Cheesecake | Vegan + GF
- Baked Pumpkin Oatmeal With Maple Cream Cheese Swirl
Vegan Pumpkin Cream Cold Brew (Starbucks Copycat. Non-Dairy)
Ingredients
- 3 cups Cold Brew Coffee
- Ice
Pumpkin Cream Cold Foam Ingredients
- 1/2 cup Canned Coconut Milk
- 1/3 cup Almond Milk
- 1 tbsp Pumpkin Puree
- 1 tsp Pumpkin Spice
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Instructions
Making The Pumpkin Cream Cold Foam
- Add the ingredients for the pumpkin cream cold foam in a mason jar or small bowl. Stir to combine. Then, using a hand-held milk frother, blend the ingredients to make it nice and frothy. (You can also prepare the pumpkin cream cold foam in a high-speed blender. Blend until well combined and frothy.)
Making The Pumpkin Cream Cold Brew
- Fill a glass about halfway with ice. Then pour in the cold brew to fill about 3/4 of the cup.
- Pour the pumpkin cream cold foam on top and stir to combine. Enjoy!
Notes
Nutrition
I’m excited to try this! Sorry if this question is dumb, if I am making a bigger batch for the week, do I use the milk frother when I make it and then put it in the fridge and froth again before using, or just mix and only froth before adding it to my coffee? Thanks!
Hi Lexi! It’s not a silly question at all! Froth it before using to make sure the texture and consistency is just as you like. THen put it in the fridge to store. Keep in mind that you will have to froth it each time before using. Hope you enjoy!
Hi, can I use coconut condensed milk instead ?
Hi Krissa, I haven’t tried the recipe with coconut condensed milk, but I think it could definitely work! It is a similar consistency to coconut cream and should froth up nicely.
I’m definitely going to try this, but with monkfruit (and maybe oat milk)!
Quick question – Is the pumpkin foam fridge stable enough to make a work week’s amount at a time?
Hi! You can store the pumpkin cream in an airtight container in the fridge for up to 5 days. When you are ready to add it to your cold brew, simply blend the pumpkin cream with a milk frother or in the blender first.
I’m allergic to tree nuts so I substituted oat milk. It was absolutely delectable!
I am glad to hear this recipe works well with oat milk! Thanks for leaving a review, Robin!