Pumpkin Spice Cold Brew Recipe

Pumpkin Spice Cold Brew is my favorite way to enjoy seasonal flavors without needing a hot drink.

It’s smooth, lightly sweet, and has just the right hint of pumpkin spice to make it feel cozy even on a warmer day.

I love making it at home because I can control the sweetness and spice level, and it’s ready to sip anytime I need a refreshing, energizing drink.

Behind the Recipe

This recipe started when I wanted to enjoy pumpkin spice but didn’t want a heavy, sugary latte. Using cold brew coffee as a base makes the drink smooth and slightly mellow, while pumpkin puree and warming spices give it seasonal charm. It quickly became my go-to mid-morning pick-me-up.

Recipe Origin or Trivia

Cold brew coffee has been around for centuries, but it became trendy in the U.S. over the past decade. Pairing it with pumpkin spice blends coffee culture with seasonal flavors that have long been associated with fall desserts and treats.

Why You’ll Love This Recipe

• Smooth, refreshing, and lightly spiced
• Less acidic than hot coffee
• Customizable sweetness and spice
• Quick to prepare once cold brew is ready
• Perfect for mornings, afternoons, or iced coffee lovers
• Easy to make in batches
• Kid-friendly without extra caffeine if decaf cold brew is used

Chef’s Pro Tips

• Use ripe pumpkin puree for best flavor.
• Mix pumpkin spice thoroughly to avoid clumps.
• Adjust sweetness with maple syrup, sugar, or flavored syrups.
• Chill coffee and pumpkin mixture before serving for smoothest taste.
• Shake or stir well before serving to keep ingredients combined.

Kitchen Tools You’ll Need

1. Measuring cups and spoons
2. Jar or bottle for shaking
3. Spoon or whisk
4. Glass with ice

Ingredients in This Recipe

1. Cold Brew Coffee (1 cup): Smooth, slightly sweet, and less acidic than hot coffee.
2. Milk or Milk Alternative (½ cup): Adds creaminess; use dairy or plant-based milk.
3. Pumpkin Puree (2 tablespoons): Provides natural pumpkin flavor and slight thickness.
4. Maple Syrup or Sweetener (1–2 teaspoons): Adjust to taste.
5. Pumpkin Pie Spice (¼ teaspoon): A mix of cinnamon, nutmeg, and clove for warm flavor.
6. Vanilla Extract (¼ teaspoon): Enhances sweetness and depth.
7. Ice Cubes: To keep it chilled.

Ingredient Substitutions

• Almond, oat, or soy milk instead of dairy milk.
• Use honey or agave instead of maple syrup.
• Decaf cold brew if avoiding caffeine.
• Ground cinnamon and nutmeg if pumpkin pie spice isn’t available.

Ingredient Spotlight

Pumpkin Puree: Adds natural flavor and slight creaminess without needing syrups.
Cold Brew Coffee: Its smoothness complements pumpkin spice without bitterness.

Pumpkin Spice Cold Brew

This beverage combines rich cold brew coffee with warm, seasonal spices and pumpkin flavor, creating a smooth, layered drink with a comforting aroma and refreshing finish. The process involves infusing the coffee with vanilla, cinnamon, and pumpkin, then serving it over ice for a cool, flavorful experience.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup cold brew coffee preferably brewed in advance and chilled
• 1/4 1/4 teaspoon vanilla extract
• 1/4 cup pumpkin puree fresh or canned
• 1 tsp cinnamon ground or cinnamon stick
• 1/4 tsp pumpkin pie spice
• 1 pinch salt
• ice cubes Ice for serving

Equipment

• Fine sieve
• Glass jar or container
• Glass for serving

Method

 

1. Add cold brew coffee, pumpkin puree, pumpkin pie spice, vanilla extract, and salt to a jar or bottle. Stir or shake well until fully combined.
2. Simmer the mixture over low heat, stirring gently until warm and fragrant, about 5 minutes — the vanilla should release its aroma, and the spices will meld into the brew.
3. Remove from heat and strain through a fine sieve into a clean container to remove the vanilla pod, pumpkin pulp, and spice particles, leaving a smooth spiced coffee.
4. Let the infused cold brew cool completely in the fridge for at least 10 minutes, or until chilled.
5. Fill a glass with ice cubes, then pour the cooled pumpkin spice cold brew over the ice, filling the glass about three-quarters full.
6. Garnish with a cinnamon stick or a sprinkle of cinnamon on top if desired, and serve immediately for a refreshing, spiced coffee experience.

Notes

You can adjust the level of spice or pumpkin to suit your taste. For a creamier texture, add a splash of milk or cream before serving.

Make-Ahead & Storage Tips

• Prepare a batch in a jar and store in the fridge for up to 3 days.
• Shake or stir well before serving to recombine any separation.

How to Serve This Drink

• Serve over ice in a tall glass.
• Optional: Top with a sprinkle of pumpkin scones spice or cinnamon.
• Pair with muffins or light pastries for a perfect fall snack.

Creative Leftover Transformations

• Freeze into ice cubes to make iced lattes later.
• Mix with protein powder for a seasonal breakfast shake.
• Blend with a banana for a pumpkin coffee smoothie.

Additional Tips

• Adjust milk ratio for creamier or lighter texture.
• Sweeten gradually to avoid overpowering pumpkin’s natural flavor.
• Add a splash of vanilla or almond extract for extra depth.

Make It a Showstopper

Serve in a clear glass to show off layers of coffee and milk, top with a light dusting of cinnamon or pumpkin pie spice, and a cinnamon stick for stirring.

Variations to Try

1. Peppermint Pumpkin Cold Brew: Add a drop of peppermint extract.
2. Mocha Pumpkin Cold Brew: Stir in 1 tablespoon chocolate syrup.
3. Vanilla Almond Pumpkin: Use almond milk and vanilla syrup.
4. Spiced Latte Version: Warm the milk slightly for a hot drink.
5. Maple Cinnamon Pumpkin Cold Brew: Add extra cinnamon and maple syrup for sweetness.

FAQ’s

1. Can I make it without milk? Yes, just pumpkin and cold brew work.
2. Can I use hot coffee? No, cold brew gives the smoothest taste.
3. Can I make it sweeter? Yes, add extra maple syrup or sugar.
4. Is it kid-friendly? Skip caffeine or use decaf cold brew.
5. Can I store it? Yes, in the fridge for up to 3 days.
6. Can I use canned pumpkin pie filling? No, use pure pumpkin.
7. Can I make it vegan? Yes, use plant-based milk.
8. Can I double the recipe? Yes, mix in a larger jar.
9. Can I add spices? Yes, cinnamon, nutmeg, or ginger work well.
10. Can I blend it? Yes, for extra frothy texture.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.