Cold Brew Pumpkin Spice Latte
Did you know that Americans spend over $500 million on pumpkin spice products each fall, with the average person shelling out $87 just on pumpkin-flavored coffee drinks? What if you could create that same rich, aromatic cold brew pumpkin spice latte at home for a fraction of the cost, while controlling exactly what goes into your cup? This cold brew pumpkin spice latte recipe combines the smooth, less acidic qualities of cold brew coffee with the warm, comforting flavors of fall – without the sugar overload or artificial ingredients found in most coffee shop versions.
Ingredients for Cold Brew Pumpkin Spice Latte
For the Cold Brew:
- 1 cup coarsely ground coffee beans (medium-dark roast works best)
- 4 cups filtered water
For the Pumpkin Spice Mix:
- 3 tablespoons pure pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1-2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
For Serving:
- 1 cup milk of choice (almond, oat, or whole milk work beautifully)
- Ice cubes
- Whipped cream (optional)
- Sprinkle of cinnamon or pumpkin pie spice (for garnish)
Substitution ideas:
- Replace maple syrup with monk fruit sweetener for a sugar-free option
- Use coconut cream instead of whipped cream for a dairy-free topping
- Experiment with different coffee beans – Ethiopian beans add fruity notes that complement the pumpkin flavors
Timing for Cold Brew Pumpkin Spice Latte
- Preparation time: 10 minutes
- Cold brew steeping time: 12-24 hours (passive time)
- Assembly time: 5 minutes
- Total active time: 15 minutes
While the 12-24 hour steeping time might seem long, it’s entirely hands-off and results in a coffee that’s 67% less acidic than hot-brewed coffee – perfect for sensitive stomachs and a smoother flavor profile that beautifully complements the pumpkin spices.
Step-by-Step Instructions for Cold Brew Pumpkin Spice Latte
Step 1: Prepare Your Cold Brew Base
Combine your coarsely ground coffee with filtered water in a large jar or cold brew maker. The 1:4 ratio (1 part coffee to 4 parts water) creates the perfect concentration – strong enough to stand up to the milk and pumpkin flavors but not overpowering. Stir gently to ensure all grounds are saturated, then cover and let steep at room temperature for 12-24 hours. The longer you steep, the stronger your brew will be, so adjust based on your preference.
Step 2: Strain the Cold Brew
After steeping, strain your cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter. If you don’t have cheesecloth, a paper towel works in a pinch! Press gently to extract all the liquid but avoid pressing too hard, which can release bitter compounds. Transfer your strained cold brew to a clean container and refrigerate. This concentrate will stay fresh for up to 1 week.
Step 3: Create Your Pumpkin Spice Mix
In a small saucepan over medium-low heat, combine the pumpkin puree with the spices. This quick 2-minute heating step helps bloom the spices, releasing their essential oils and intensifying the flavor – a trick used by professional baristas. Remove from heat and stir in your sweetener and vanilla extract. Allow the mixture to cool completely before using.
Step 4: Prepare Your Milk
For the creamiest texture, warm your milk slightly (about 30 seconds in the microwave or on the stovetop) and froth it if you have a frother. Even without special equipment, you can achieve a nice froth by vigorously whisking the warm milk or shaking it in a sealed jar. Cold milk works too, but warming activates the proteins that create that luxurious mouthfeel.
Step 5: Assemble Your Latte
In a tall glass filled with ice, add 2-3 tablespoons of your pumpkin spice mix. Pour in 1/2 cup of cold brew concentrate, then top with 1/2 cup of your prepared milk. Stir gently to combine all layers. The pumpkin mix may initially sink to the bottom, creating a beautiful gradient effect that will mix as you stir.
Step 6: Garnish and Enjoy
Top your cold brew pumpkin spice latte with a dollop of whipped cream if desired, and finish with a light sprinkle of cinnamon or pumpkin pie spice. For an Instagram-worthy presentation, drizzle a tiny amount of maple syrup over the top and add a cinnamon stick as a stirrer.
Nutritional Information for Cold Brew Pumpkin Spice Latte
Per serving (made with unsweetened almond milk and 1 tablespoon maple syrup):
- Calories: 120
- Protein: 1g
- Fat: 3.5g
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 11g (9g from added sweeteners)
- Caffeine: Approximately 200mg (about 65% of a standard drip coffee)
Compared to a typical coffee shop pumpkin spice latte (16oz) at 380 calories and 50g of sugar, this homemade version cuts calories by 68% and sugar by 78%.
Healthier Alternatives for Cold Brew Pumpkin Spice Latte
- For a keto-friendly version, replace the maple syrup with monk fruit sweetener and use heavy cream or full-fat coconut milk
- Create a protein-packed option by adding a scoop of vanilla protein powder to your milk before frothing
- For a caffeine-free version perfect for evening enjoyment, use decaffeinated coffee beans in your cold brew
- Boost nutritional value by adding a sprinkle of ground flaxseed to your pumpkin mix for omega-3 fatty acids
Serving Suggestions for Cold Brew Pumpkin Spice Latte
This cold brew pumpkin spice latte pairs beautifully with:
- Warm pumpkin bread or pumpkin muffins for a double dose of fall flavor
- Apple cinnamon oatmeal for a cozy autumn breakfast
- Dark chocolate squares, which enhance the complex coffee notes
- Serve in a clear glass mug to showcase the beautiful layers, or in an insulated tumbler for on-the-go enjoyment
Pro tip: Create a pumpkin spice coffee bar for brunch gatherings by setting out the cold brew, pumpkin mix, and various milk options so guests can customize their perfect latte.
Common Mistakes to Avoid for Cold Brew Pumpkin Spice Latte
- Using too finely ground coffee beans, which can make your cold brew bitter and difficult to strain
- Skipping the heating step for the pumpkin spice mix, which helps bloom the spices for maximum flavor
- Adding the pumpkin mix directly to cold milk, which can result in clumping – always blend thoroughly
- Using pumpkin pie filling instead of pure pumpkin puree, which contains added sugars and spices that will throw off your flavor balance
- Over-steeping your cold brew beyond 24 hours, which can extract bitter compounds (research shows optimal extraction peaks at 18-20 hours)
Storing Tips for Cold Brew Pumpkin Spice Latte
- Store your cold brew concentrate in a sealed glass container in the refrigerator for up to 7 days
- Keep your pumpkin spice mix in an airtight container in the refrigerator for up to 5 days
- For grab-and-go convenience, prepare individual servings of the pumpkin spice mix in small containers
- If preparing in advance for a gathering, store each component separately and assemble just before serving
- To extend shelf life, freeze leftover pumpkin puree in ice cube trays, then thaw only what you need
Conclusion for Cold Brew Pumpkin Spice Latte
This cold brew pumpkin spice latte brings together the best of both worlds – the smooth, low-acid profile of cold brew coffee with the warm, comforting flavors of fall’s favorite spice blend. By making it at home, you’re not only saving money (approximately $4-5 per cup compared to coffee shops) but also crafting a healthier, customized beverage that perfectly suits your taste preferences. The make-ahead components make this an efficient addition to your morning routine or a special treat to look forward to.
Why not brew a batch this weekend and discover your perfect balance of coffee, pumpkin, and spice? Share your creation on social media with #HomemadePSL or leave a comment below with your favorite customization!
FAQs for Cold Brew Pumpkin Spice Latte
Can I make this hot instead of cold?
Absolutely! Simply warm your cold brew concentrate with the milk and pumpkin spice mix for a hot version. Cold brew still maintains its smooth, less acidic profile even when heated.
How can I make this recipe completely sugar-free?
Replace the maple syrup with monk fruit sweetener, stevia, or erythritol. Start with a small amount and adjust to taste, as these sweeteners can be more potent than traditional options.
Can I use instant coffee instead of making cold brew?
While you can substitute instant coffee dissolved in cold water, you’ll miss out on the smooth, rich flavor profile that makes cold brew special. The cold brewing process reduces acidity by 67% and creates a distinctly different flavor from instant coffee.
Is canned pumpkin the same as pumpkin puree?
Yes, as long as the label says “100% pure pumpkin” and not “pumpkin pie filling.” The latter contains added sugars and spices that will alter your recipe.
How long does homemade cold brew last?
Properly stored in the refrigerator in an airtight container, cold brew concentrate remains fresh for up to 7 days, though the flavor is best within the first 3-4 days.
Cold Brew Pumpkin Spice Latte
Equipment
- Large Jar or Cold Brew Maker
- Fine-mesh Sieve
- Cheesecloth or Coffee Filter
- Small Saucepan
Ingredients
For the Cold Brew
- 1 cup coffee beans coarsely ground, medium-dark roast works best
- 4 cups filtered water
For the Pumpkin Spice Mix
- 3 tablespoons pure pumpkin puree not pumpkin pie filling
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1-2 tablespoons maple syrup or honey adjust to taste
- 1 teaspoon vanilla extract
For Serving
- 1 cup milk of choice almond, oat, or whole milk work beautifully
- ice cubes
- whipped cream optional
- cinnamon or pumpkin pie spice for garnish
Instructions
- Combine the coarsely ground coffee with filtered water in a large jar or cold brew maker. Stir gently to ensure all grounds are saturated.
- Cover and let steep at room temperature for 12-24 hours. The longer you steep, the stronger your brew will be.
- After steeping, strain your cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter. Press gently to extract all the liquid.
- Transfer your strained cold brew to a clean container and refrigerate.
- In a small saucepan over medium-low heat, combine the pumpkin puree with the spices. Heat for about 2 minutes to bloom the spices.
- Remove from heat and stir in your sweetener and vanilla extract. Allow the mixture to cool completely before using.
- For the creamiest texture, warm your milk slightly and froth it if you have a frother. Even without special equipment, you can achieve a nice froth by vigorously whisking the warm milk or shaking it in a sealed jar.
- In a tall glass filled with ice, add 2-3 tablespoons of your pumpkin spice mix.
- Pour in 1/2 cup of cold brew concentrate, then top with 1/2 cup of your prepared milk. Stir gently to combine all layers.
- Top your cold brew pumpkin spice latte with a dollop of whipped cream if desired, and finish with a light sprinkle of cinnamon or pumpkin pie spice.
