If you’re craving that perfect blend of cozy fall flavors with an energizing twist, you’re going to adore this Pumpkin Coconut Cream Cold Brew Recipe. It’s creamy, spiced just right, and gives you all the indulgence of pumpkin pie – but in a refreshing cold coffee form! I discovered this combination last autumn, and honestly, it’s become my go-to iced coffee treat. Grab your can of coconut milk and pumpkin puree because this recipe is fan-freaking-tastic and will seriously brighten up your coffee routine.

❤️

Why You’ll Love This Recipe

Rich and Dairy-Free: The coconut cream makes this cold brew ultra creamy without any dairy, perfect for all dietary preferences.
Seasonal Comfort Meets Caffeine Kick: You get that classic pumpkin spice vibe with the energizing punch of cold brew coffee.
Simple and Quick to Make: No fancy equipment needed, just a whisk or mixer and a can of coconut milk.
Customizable Flavor: You can tweak the spices and sweetness exactly how you like it — my family goes crazy for the nutmeg addition.

A clear glass filled with dark brown iced coffee and ice cubes forms the bottom layer, topped with a thick, fluffy white layer of whipped cream sprinkled with light brown cinnamon dust. A clear glass straw is inserted at an angle into the drink. The glass is set on a white marbled surface with scattered ice pieces around. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are simple but work harmoniously to create that creamy spiced cold brew you’ll crave on chilly mornings. When shopping, I always recommend picking full-fat canned coconut milk for the best richness, and fresh pumpkin puree (you can find it canned or homemade) to keep flavors vibrant.

Cold coconut milk or coconut cream: Look for full-fat canned versions; they separate perfectly for whipping into cream.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for authentic flavor and no added sugar.
Powdered sugar: It blends smoothly with the cream, but adjust sweetness to your liking.
Salt: Just a pinch brings out the flavors beautifully without tasting salty.
Vanilla extract: Adds a warm, fragrant note that balances the spices.
Cinnamon or pumpkin pie spice: Your spice of choice—pumpkin pie spice is a blend if you want a more layered flavor.
Freshly grated nutmeg: A small pinch makes a big difference and enhances the warming spices.
Cold brew coffee: Use your favorite brand or homemade for bold, smooth coffee base.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own and tweaking it depending on my mood or who I’m serving. Feel free to have fun with it — that’s what keeps it exciting! You’ll find that small changes can make this already delightful drink even better suited to your taste.

Swap sweeteners: Instead of powdered sugar, I sometimes use maple syrup or honey for a deeper, natural sweetness and it adds a nice twist.
Add espresso shots: On days when I need an extra caffeine boost, a shot of espresso mixed in with the cold brew gives a bolder kick that wakes me right up.
Use different spices: I like experimenting with cardamom or cloves if I want a more exotic vibe to my pumpkin coconut cream.
Make it vegan: This recipe is naturally vegan if you pick vegan-friendly sweeteners and cold brew — perfect for plant-based diets.

How to Make Pumpkin Coconut Cream Cold Brew Recipe

Step 1: Prep Your Coconut Cream Base

First things first, grab that can of cold coconut milk from your fridge. When I first tried this, I was surprised how the cream separates and rises to the top — that thick velvety part is what you want for the luscious topping. Open the can gently, pour off or discard the watery liquid at the bottom, and scoop the cream part into a mixing bowl. If you’re using coconut cream, it’s already thick and ready to go, so you can skip the liquid step.

Step 2: Whip It Up With Pumpkin and Spices

Next, add your pumpkin puree, powdered sugar, salt, vanilla extract, cinnamon, and freshly grated nutmeg to the bowl. I use an electric mixer on medium speed to whip it until it’s soft and slightly fluffy — this usually takes around 2-3 minutes. The texture should be light but still hold some shape. Taste test here! If you want it sweeter or spicier, go ahead and add more sugar or spices. When I make this for my kids, I usually keep the spices milder.

Step 3: Assemble Your Cold Brew

Fill your glass with ice, then pour in about 12 ounces of cold brew coffee. If you like your coffee a bit sweeter, I sometimes add a splash of syrup or honey right into the cold brew before topping it. It’s all about balancing that creamy pumpkin topping with the bitter cold coffee for the perfect harmony.

Step 4: Top and Enjoy!

Spooning generous dollops of your pumpkin coconut cream right on top is the best part — it looks stunning and tastes incredible. Finish with a light sprinkle of cinnamon for that inviting fall aroma. Drink immediately and savor every creamy, pumpkin-spiced sip!

👨‍🍳

Pro Tips for Making Pumpkin Coconut Cream Cold Brew Recipe

Use Full-Fat Coconut Milk: I learned the hard way that only full-fat canned coconut milk whips up thick and creamy; lighter versions just won’t hold fluff.
Don’t Skip the Salt: That tiny pinch amplifies the sweetness and spices beautifully—trust me, it makes a big difference.
Whip at Medium Speed: Too slow and it won’t thicken properly; too fast and you risk breaking the cream texture.
Avoid Water in Coconut Milk: Make sure to discard the watery layer carefully; otherwise, your cream won’t whip as well.

How to Serve Pumpkin Coconut Cream Cold Brew Recipe

A clear glass filled with dark brown iced coffee layered with light brown ice cubes and topped with a thick, creamy off-white foam sprinkled with fine brown powder, a clear bent straw sticking out from the foam. The glass is set on a bed of scattered ice cubes against a background of blurred green leaves and a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

On top of the cinnamon sprinkle, I often add a tiny dusting of cocoa powder or a few toasted pumpkin seeds when serving for guests. It adds just a little crunch and a lovely contrast in color that makes the drink feel extra special.

Side Dishes

This cold brew pairs wonderfully with buttery croissants, pumpkin muffins, or a slice of pecan pie if you’re feeling extra indulgent. In my house, a simple almond biscotti does the trick for a nice coffee break snack.

Creative Ways to Present

For gatherings, I like serving the pumpkin coconut cream in clear glasses layered with cold brew and topped with piped swirls of the cream. Adding a cinnamon stick as a stirrer doubles as decor and a flavor enhancer. It instantly feels festive and impresses everyone.

Make Ahead and Storage

Storing Leftovers

You can store the pumpkin coconut cream in an airtight container in the fridge for up to 3 days. I usually make a big batch at the start of the week and just scoop out what I need for each drink. The cream might firm up more in the fridge, so give it a quick whisk to bring back the fluffy texture before using.

Freezing

I’ve tried freezing the whipped pumpkin coconut cream but found the texture changes once thawed, becoming less smooth and a bit grainy. For the best experience, I recommend fresh cream whenever possible, but you can freeze cold brew coffee separately.

Reheating

This is really meant to be an iced beverage, so reheating isn’t ideal. However, if you want a warm pumpkin coconut coffee, try warming the cold brew gently on the stove and stir in a spoonful of the pumpkin coconut cream at the end for a cozy latte-style treat.

FAQs

Can I use regular milk instead of coconut milk in this recipe?

While you can technically use regular milk, this recipe is designed around the richness and dairy-free nature of coconut milk to create that light yet creamy texture. Using cow’s milk will produce a different consistency and won’t whip into a cream topping as easily.
How do I make my pumpkin coconut cream sweeter without adding too much sugar?

Try natural sweeteners like maple syrup or agave nectar, which blend well with the spices and add a richer flavor. Adjust amounts gradually and taste as you go to find your perfect balance.
Can I prepare the pumpkin coconut cream ahead of time?

Absolutely! You can make the cream a day or two in advance and store it in an airtight container in the refrigerator. Just give it a quick whisk before serving to refresh its texture.
What brands of coconut milk work best for this recipe?

I prefer well-known full-fat canned coconut milk brands like Thai Kitchen or Native Forest because they separate nicely and don’t contain stabilizers that prevent whipping.

Final Thoughts

This Pumpkin Coconut Cream Cold Brew Recipe feels like a little slice of autumn in a glass, perfectly marrying the cozy spices we love with a refreshing coffee twist. I absolutely love how creamy and flavorful it turns out every time, and it’s become my favorite treat to enjoy when I want to feel festive but stay cool. I hope you give this a whirl and find yourself as hooked as I am—it’s just wonderful for mornings, afternoons, or whenever you need a pumpkin-spiced pick-me-up served cold!

Pumpkin Coconut Cream Cold Brew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 118 reviews

Author: Lisa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Beverage
Method: No-Cook
Cuisine: American
Diet: Vegan

Print Recipe

Description

This Pumpkin Coconut Cream Cold Brew is a creamy, dairy-free autumn coffee delight that combines the rich flavors of pumpkin puree, warming spices, and coconut cream atop smooth cold brew coffee. Perfectly whipped to a fluffy texture, the spiced coconut cream adds festive fall flair and a luscious mouthfeel to your chilled coffee, making it an inviting seasonal treat without dairy or added complexity.

Ingredients

Scale

Cream Mixture

1 can chilled full-fat coconut milk, or ½ cup coconut cream
2 tablespoons pumpkin puree
2 to 3 tablespoons powdered sugar (adjust to taste)
Pinch of salt
¼ teaspoon vanilla extract
½ teaspoon cinnamon or pumpkin pie spice, plus more for sprinkling
Pinch of freshly grated nutmeg

Coffee

12 ounces cold brew coffee

Cook Mode Prevent your screen from going dark

Instructions

Prepare Coconut Cream: Remove the can of coconut milk from the refrigerator and open it. The cream will have separated from the liquid inside. Discard the liquid and scoop out the firm coconut cream into the bowl of an electric mixer. If using coconut cream instead of canned coconut milk, simply scoop the entire content as it does not separate.
Mix Pumpkin Cream: Add pumpkin puree, powdered sugar, salt, vanilla extract, cinnamon (or pumpkin pie spice), and freshly grated nutmeg to the coconut cream in the mixer bowl.
Whip Mixture: Beat the mixture on medium speed until it is softly whipped and slightly thickened, fluffy in texture. Taste and adjust the sweetness or spices as desired by adding more sugar, nutmeg, allspice, or cloves to your preference.
Assemble the Drink: Fill a glass with ice and pour 12 ounces of cold brew coffee over it. Optional: add syrup, honey, or sugar to sweeten the cold brew if desired.
Top and Serve: Spoon several large dollops of the pumpkin coconut cream on top of the iced cold brew. Sprinkle a pinch of extra cinnamon over the cream for garnish and serve immediately.

Notes

Always use full-fat canned coconut milk to achieve the proper cream separation and richness.
The pumpkin coconut cream can be stored in an airtight container in the refrigerator for a few days.
You can customize the spice level by adding more or less cinnamon, nutmeg, or incorporating allspice or cloves.
Sweeten the cold brew coffee to your preference before adding the cream topping.
Be sure to chill the coconut milk and cold brew coffee well before preparing this drink.