If you can’t live without your morning Starbucks, then get ready because this recipe is going to save you both time and money, while still fulfilling your daily cravings! That’s right, my Copycat Starbucks Pumpkin Cream Cold Brew is not only a delicious, healthy take on your Starbucks seasonal favorite, but it tastes nearly identical to the “real” thing. Plus, my recipe happens to be dairy-free, refined sugar-free, and vegan-friendly, proving that healthier versions of the treats you love don’t have to come at a cost!
Friends, do you know what the number one sign of fall is? No, it’s not the leaves on the trees changing or the weather getting colder. In my opinion, fall truly begins once Starbucks (and all coffee shops, for that matter), release their fall menus!
Call me basic, but I truly love a pumpkin spice latte. It’s the epitome of fall flavors in a cup, and in my opinion, is one of the best ways to get into the spirit of this year! Sweet pumpkin, mixed with creamy half & half and toasty spices, topped off with your favorite cold brew coffee is a combination that I can get behind anytime of year. But let’s be honest, while the Starbucks Pumpkin Spice Latte is certainly delicious, it’s not necessarily healthy.
In fact, once pumpkin spice latte can have as much as 50 grams of sugar per drink. Now, I am a big believer in intuitive eating, which means that there is nothing wrong with the occasional PSL fix. But, I knew that we could do much better than that, and that there had to be a way to make a version that tasted just as delicious, but without all of the refined sugars that can upset our stomachs and leave us feeling tired. And, once Starbucks debuted their new Pumpkin Cream Cold Brew, it seemed like the perfect opportunity. And, thus, this copycat recipe was born!
What You Need to Make This Sugar-Free Starbucks Copycat
Would you believe me if I told you that you only need SIX ingredients to bring this recipe to life? It’s true! And if you’re anything like me, you may even have these ingredients already sitting in your kitchen. 🙂
- Dairy-Free Half & Half: To keep this recipe dairy-free, we’ll be using a dairy-free half & half substitute (I used the brand Califia Farms). Half & half adds the perfect, creamy consistency that makes this syrup shine! However, you can also use regular half & half, if you prefer, or any milk or non-dairy milk that you like.
- Pumpkin Puree: We can’t have a Pumpkin Cream Cold Brew without the pumpkin! To get that perfect pumpkin flavor, we will, of course, be using pumpkin puree. You can find canned pumpkin puree at your local grocery store, this time of year. And if you’re anything like me, be sure to stock up on it to use throughout the year!
- Pumpkin Pie Spice: Of course, to really amplify the pumpkin flavor in this syrup, you’ll want to use pumpkin pie spice.
- Vanilla Extract: Vanilla extract gives this syrup the perfect flavor!
- Maple Syrup: A touch of maple syrup adds the perfect amount of sweetness, without the refined sugars! Starbucks is notorious for having so many added sugars in their syrups in drinks. But in my version, we are skipping those added sugars while still maintaining that delicious, sweet flavor!
- Cold Brew Coffee: And, of course, because this is a Pumpkin Cream Cold Brew, after all, you will need cold brew coffee to bring this recipe to life! You can make your cold brew from scratch, or use your favorite pre-made cold brew. My personal favorite is by Stumptown!
How to Make This Healthy Starbucks Copycat Drink
Making this drink is so simple and easy, you’ll want to make it all the time! Simply start by adding all of your ingredients, minus the coffee, to a high-speed blender and blend until smooth and creamy.
Then, once your syrup is done, transfer it to a glass jar and store it in the refrigerator for up to one week. When you are ready to make your drinks, simply fill a glass with cold brew and ice, and top with as much of the syrup as you desire. This syrup should yield approximately five drinks, so you can enjoy them all week long!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Bea Moreno
Equipment
Ingredients
- 1 Cup Dairy-Free Half & Half, or use regular half & half, if desired!
- ⅓ Cup Pumpkin Puree
- ½ Teaspoon Pumpkin Pie Spice, This is a super easy way to make your own!
- 1 Teaspoon Vanilla Extract
- ¼ Cup Maple Syrup
- Cold Brew Coffee
Instructions
- Start by adding all of your ingredients (minus the coffee) to a high-speed blender: the half & half, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syurp.
- Blend until your ingredients are fully combined and form a smooth and creamy syrup.
- Transfer your syrup to a glass jar and store in the fridge for up to one week.
- When you are ready to make your drink(s), simply fill a glass with cold brew and ice, then top off with as much of the pumpkin cream syrup as you desire. Serve immediately, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This is amazing! I made it today and already had the ingredients on hand! My wallet (and gut too since the ingredients are so much better) thank you!
Woohoo! I am so happy to hear that, Colleen! Thank you so much for making this recipe, and for leaving such a kind review!
Excellent. I did add a little stevia to my coffee since I prefer it a little sweeter and didn’t want to add more maple syrup. A thousands times better than Starbucks.
Woohoo! I am so glad you enjoyed this recipe, Debbie! Thank you so much for making it, and for leaving such a kind review!
I was so excited to see a homemade version of this deliciousness!
Since it’s cooler up in Canada right now, I frothed it with my Nespresso and made a hot version — super delicious!
Yum! That sounds delicious, Ashley! Thank you so much for making this recipe, and for leaving such a kind review!
what cold brew do you like,, preferably something low acid? Thanks I can’t wait to try this
Hi Carly, Grady’s Cold Brew is a great option!
Made this tonight along with your flourless molten pumpkin muffins and pumpkin pie overnight oats (basically had a pumpkin spice kalejunkie night).
This cream is delish! It’s flavorful, perfectly sweetened, easy to make, and definitely reminiscent of the Starbucks cold foam. I made it ahead to use over the next couple days in my morning coffee. Can’t wait to enjoy it in coffee as it tastes amazing on its own!
Yay! Isn’t it just like Starbucks?! Your reviews have made my day, Becca! Thank you so much for your love and support on this recipe.
Not thick enough could be a slight sweeter
I’m sorry to hear that, Jasmine! The thickness will depend on the milk that you’re using, and you can always add more sweetener in to suit your preference!
I keep making this on repeat! Holds well jarred in the refrigerator.
I’m so thrilled that you loved this recipe, Katherine! Thank you so much for making it, and for leaving such a kind review!
Loved this! Can’t wait to drink this all week!
Woohoo! Enjoy, Jackie! Thank you so much for your review!