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Pumpkin Spice Cold Brew

This homemade Pumpkin Spice Cold Brew combines smooth, low-acid cold brew coffee with warm pumpkin pie spices, creamy pumpkin cold foam, and a touch of vanilla sweetness. It's an easy café-style drink that's perfect for fall mornings, cozy afternoons, and coffee lovers who want a refreshing seasonal treat at home.
Print Recipe
Prep Time 15 minutes
12 hours
Total Time 12 hours 15 minutes
Course Drinks
Cuisine American
Servings 2 servings

Equipment

  • Large glass jar or pitcher
  • Fine-mesh strainer
  • Coffee filter or cheesecloth
  • Measuring cups
  • * Measuring spoons
  • * Small mixing bowl
  • Milk frother or whisk
  • Tall serving glasses
  • * Spoon
  • Ice cubes

Ingredients
  

Cold Brew Coffee

  • 1 cup coarsely ground coffee medium or dark roast
  • 4 cups cold filtered water
  • ½ teaspoon pumpkin pie spice

Pumpkin Cream Foam

  • ½ cup heavy cream or oat milk
  • 2 tablespoons vanilla syrup or maple syrup
  • 1 tablespoon pumpkin puree optional, for real pumpkin flavor
  • ½ teaspoon pumpkin pie spice
  • Pinch of ground cinnamon

For Serving

  • Ice cubes
  • Extra pumpkin pie spice or cinnamon for dusting optional

Instructions
 

  • In a large glass jar or pitcher, combine the coarsely ground coffee and cold filtered water. Stir gently until all the grounds are saturated.
  • Add ½ teaspoon pumpkin pie spice and stir again.
  • Cover and refrigerate for 12–24 hours.
  • Strain the coffee through a fine-mesh strainer lined with a coffee filter or cheesecloth until smooth and free of grounds.
  • In a small bowl, whisk or froth together the heavy cream (or oat milk), pumpkin puree (if using), pumpkin pie spice, and vanilla syrup until slightly thickened and foamy.
  • Fill two tall glasses with ice.
  • Pour the cold brew over the ice.
  • Sweeten with additional vanilla syrup or maple syrup to taste, if desired.
  • Spoon the pumpkin cream foam over each glass.
  • Dust with a pinch of cinnamon or pumpkin pie spice and serve immediately.

Notes

Use coarsely ground coffee for the smoothest cold brew and to prevent bitterness.
Steep the coffee for 12–18 hours for a balanced flavor or up to 24 hours for a stronger brew.
Add pumpkin puree to the foam, not the coffee, for the best texture.
Medium or dark roast coffee pairs best with pumpkin pie spices.
Store plain cold brew concentrate in the refrigerator for up to 2 weeks.
Pumpkin cream foam is best made fresh but can be refrigerated for 1–2 days.
Adjust the sweetness to your taste with additional vanilla syrup or maple syrup before serving.