Description

A simple, creamy, and spiced cold brew coffee drink with real pumpkin puree, perfect for cozy fall mornings. Easy to make with pantry staples and customizable for dairy-free or sweeter preferences.

Ingredients

Scale

1 cup (240 ml) cold brew coffee
3 tablespoons (45 g) pumpkin puree (not pumpkin pie filling)
½ cup (120 ml) milk or milk alternative (whole milk or oat milk recommended)
1 tablespoon (15 ml) maple syrup (or honey)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
A pinch of ground nutmeg
Ice cubes
Optional: whipped cream
Optional: ½ teaspoon pumpkin pie spice (can replace cinnamon and nutmeg)
Optional: a tiny pinch of salt

Instructions

In a small bowl or jar, combine pumpkin puree, milk (or milk alternative), maple syrup, vanilla extract, cinnamon, nutmeg, and a tiny pinch of salt if using.
Whisk vigorously until smooth and slightly frothy, or screw the lid on a jar and shake for 30 seconds to get a creamy, well-blended mixture with no clumps.
Fill a glass or tall cup with plenty of ice cubes.
Pour 1 cup (240 ml) of cold brew coffee over the ice.
Slowly pour the pumpkin cream over the cold brew; it will float and swirl on top.
Gently stir if desired or let it settle and sip through the layers.
Optional: top with whipped cream and sprinkle extra cinnamon or pumpkin pie spice.

Notes

Use real pumpkin puree, not pumpkin pie filling. Shake or whisk the pumpkin cream well to get it frothy. Adjust sweetness with maple syrup or honey. Make pumpkin cream ahead and store in fridge up to 3 days. Use smooth cold brew for best flavor. For a hot version, warm the pumpkin cream and mix with hot coffee.

Prep Time: 4 minutes
Cook Time: 1 minute
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 glass (about 12 oz
Calories: 150
Sugar: 12
Sodium: 60
Fat: 5
Saturated Fat: 3
Carbohydrates: 18
Fiber: 1
Protein: 3

Keywords: pumpkin cold brew, fall drink, pumpkin cream cold brew, easy pumpkin coffee, homemade cold brew, cozy fall beverage, dairy-free pumpkin drink