Homemade Pumpkin Cold Brew -

I’ve gotta admit, fall is my absolute favorite season, and it’s not just because of the crisp air or cozy sweaters. It’s all about those warm, spiced flavors that just scream autumn, and nothing captures that vibe quite like a Homemade Pumpkin Cold Brew.

I discovered this gem a few years back when I was tired of shelling out big bucks at coffee shops for my seasonal fix. So, I rolled up my sleeves, tinkered around in my kitchen, and now I’ve got a recipe for Homemade Pumpkin Cold Brew that’s become a staple in my house.

Seriously, the first time I whipped up a batch of Homemade Pumpkin Cold Brew, my husband took one sip and declared it better than any chain store version. (And trust me, he’s picky!) I can’t wait to share this with you so you can skip the long lines and overpriced drinks, and enjoy a killer Homemade Pumpkin Cold Brew right at home.

Why You’ll Love This Recipe

I’ve found that making Homemade Pumpkin Cold Brew isn’t just about saving a few bucks, though that’s a nice bonus. It’s the way you can tweak it to your exact taste, whether you like it extra sweet or with a stronger pumpkin kick, that makes it so special. In my kitchen, it’s become a little ritual to brew this up on chilly mornings, filling the house with that unmistakable fall aroma.

Plus, let’s be real, there’s something so satisfying about sipping on a drink you made yourself. With just a handful of ingredients and a bit of patience, you’ll have a Homemade Pumpkin Cold Brew that rivals anything from a barista. It’s easy, customizable, and downright delicious!

Ingredients List

I’m all about keeping things simple when it comes to ingredients for my Homemade Pumpkin Cold Brew. I prefer using stuff I already have in my pantry, or at least items that are easy to grab at the local store. Here’s what you’ll need to make this fall favorite, with a few of my personal notes on why I pick certain brands or types.

For the Cold Brew Base

1 cup (100g) coarsely ground coffee, I usually buy a medium roast for a smoother flavor
4 cups (960ml) cold filtered water, because tap water can mess with the taste

For the Pumpkin Spice Mix

2 tablespoons (30g) pumpkin puree, canned works great, just make sure it’s not pumpkin pie filling
1 teaspoon ground cinnamon, for that warm, cozy vibe
1/4 teaspoon ground nutmeg, a little goes a long way
1/8 teaspoon ground cloves, for a subtle depth
1-2 tablespoons (15-30ml) maple syrup, depending on how sweet you like your Homemade Pumpkin Cold Brew

For Serving

1/2 cup (120ml) milk or non-dairy alternative, I’m partial to oat milk for creaminess
Ice cubes, as needed to keep it chilled
Whipped cream (optional), for a decadent touch on top of your Homemade Pumpkin Cold Brew

I usually buy organic pumpkin puree when I can, just because it feels a bit fresher to me. And if you’re wondering about the coffee, don’t stress too much—any decent ground coffee will do the trick for a solid Homemade Pumpkin Cold Brew.

Variations

One of the best things about making Homemade Pumpkin Cold Brew is how easy it is to switch things up based on your mood or what’s in your cupboard. I’ve played around with this recipe a ton over the years, and my family always has opinions on their favorite twists. Here are some variations I’ve tried that might inspire you to get creative with your own Homemade Pumpkin Cold Brew.

Extra Spiced: Bump up the cinnamon to 1.5 teaspoons and add a pinch of ginger for a bolder kick. I tried this once on a whim, and it felt like drinking a pumpkin pie!
Vanilla Vibes: Mix in 1/2 teaspoon of vanilla extract with the pumpkin spice mix for a smoother, sweeter note. My kids always ask for this version.
Mocha Twist: Add 1 tablespoon of cocoa powder to the pumpkin mix for a chocolatey layer. It’s divine, trust me.
Salted Caramel: Swirl in 1 tablespoon of caramel sauce and a tiny pinch of sea salt. I made this for a friend’s brunch, and it was a hit.
Coconut Dream: Use coconut milk instead of regular milk for a tropical undertone. It’s a little out there, but I’m obsessed.
Less Sweet: Skip the maple syrup entirely or cut it in half if you’re not into sugary drinks. I do this sometimes when I want a more coffee-forward Homemade Pumpkin Cold Brew.
Boozy Kick: Add a splash of Baileys or Kahlua for an adult-only treat. (Only after the kids are in bed, obviously!)

These tweaks keep my Homemade Pumpkin Cold Brew feeling fresh every time I make it. What variation are you most excited to try? I’d bet you’ll find your own spin on it too!

Servings and Timing

In my experience, this recipe for Homemade Pumpkin Cold Brew is perfect for a small gathering or just to keep in the fridge for a few days of personal indulgence. It usually takes me a bit of planning because of the cold brew process, but it’s so worth it. Here’s the breakdown of timing and yield for your batch of Homemade Pumpkin Cold Brew.

Prep Time: 10 minutes (plus 12-24 hours for steeping)
Brew Time: 5 minutes to mix and assemble
Total Time: About 15 minutes active time
Servings: 4 generous glasses of Homemade Pumpkin Cold Brew

Step-by-Step Instructions

I’m gonna walk you through making Homemade Pumpkin Cold Brew like I’m right there in the kitchen with you. I’ve made this a zillion times, so I’ve got a few tricks up my sleeve to keep it simple and tasty. Let’s dive in!

Homemade Pumpkin Cold Brew recipe step-by-step guide — Delicious Homemade Pumpkin Cold Brew prepared with love – follow this detailed recipe guide

Step 1: Make the Cold Brew

Start by combining your coarsely ground coffee with the cold filtered water in a large jar or pitcher. I use a mason jar because it’s easy to shake up. Let it sit in the fridge for 12 to 24 hours—I usually go for the full 24 for a stronger brew that holds up in my Homemade Pumpkin Cold Brew.

Step 2: Strain the Coffee

After steeping, strain the coffee through a fine-mesh sieve or cheesecloth into another container. I’ve learned the hard way that skipping this step leaves gritty bits in your drink—yuck! Set the cold brew aside while you prep the pumpkin magic for your Homemade Pumpkin Cold Brew.

Step 3: Mix the Pumpkin Spice Blend

In a small bowl, whisk together the pumpkin puree, cinnamon, nutmeg, cloves, and maple syrup until it’s nice and smooth. I like to give it a taste at this point to adjust the sweetness. This little concoction is the heart of your Homemade Pumpkin Cold Brew, so don’t skimp on the spices!

Step 4: Assemble the Drink

Grab a glass, fill it halfway with ice, then pour in about 1 cup of your cold brew. Add a spoonful of the pumpkin spice mix—start with 1-2 teaspoons and tweak to your liking—and stir well. Top it off with a splash of milk or your favorite non-dairy option to finish your Homemade Pumpkin Cold Brew.

Step 5: Optional Fancy Touch

If I’m feeling extra, I’ll dollop some whipped cream on top and sprinkle a pinch of cinnamon for that coffee shop look. It’s totally not necessary, but it does make sipping my Homemade Pumpkin Cold Brew feel like a treat. Honestly, sometimes I just skip it and dive right in!

You’ve got this! Play around with the ratios until it’s just right for you, and soon you’ll be a pro at whipping up a killer Homemade Pumpkin Cold Brew.

Nutritional Information

I’m no dietitian, but I like to keep an eye on what’s in my drinks, especially something as tempting as Homemade Pumpkin Cold Brew. Here’s a rough breakdown per serving, based on using oat milk and moderate sweetener. Keep in mind, this can vary depending on how heavy-handed you are with the maple syrup in your Homemade Pumpkin Cold Brew!

Calories: 120 per serving
Fat: 3g
Protein: 1g
Carbohydrates: 20g
Sodium: 30mg

Healthier Alternatives

If I’m watching my sugar or calories, I’ve got a few swaps that still make a delicious Homemade Pumpkin Cold Brew without the guilt. I’ve tried these myself, and they don’t skimp on flavor. Give ‘em a shot if you’re looking to lighten up your Homemade Pumpkin Cold Brew.

Lower Sugar: Swap maple syrup for a few drops of stevia or skip sweetener altogether. I do this when I’ve had too many sweets in a day.
Less Fat: Use unsweetened almond milk instead of oat or regular milk. It’s still creamy enough for a great Homemade Pumpkin Cold Brew.
No Caffeine Jitters: Try decaf coffee grounds if you’re sensitive to caffeine. I’ve done this for evening batches and still love it.
Homemade Control: Make your own pumpkin puree from fresh pumpkins to avoid any canned additives. It’s a bit of work, but I think it’s worth it for a cleaner Homemade Pumpkin Cold Brew.

Serving Suggestions

I love finding fun ways to enjoy my Homemade Pumpkin Cold Brew, depending on the time of day or occasion. Here are a few ideas based on how I’ve served it over the years. These little pairings can elevate your Homemade Pumpkin Cold Brew into something truly special!

Morning Boost: Pair it with a warm cinnamon roll for the ultimate fall breakfast. I did this last weekend, and it was heaven.
Afternoon Treat: Sip it alongside a handful of roasted pecans or pumpkin seeds. It’s my go-to snack with Homemade Pumpkin Cold Brew.
Dessert Vibes: Serve after dinner with a slice of pumpkin bread. My family went nuts for this combo last Thanksgiving!
Party Pleaser: Set up a DIY station with extra pumpkin spice mix and toppings for guests. I tried this at a fall gathering, and everyone loved customizing their Homemade Pumpkin Cold Brew.

Common Mistakes to Avoid

I’ve flubbed my fair share of batches of Homemade Pumpkin Cold Brew over the years, so let me save you some headaches with mistakes I’ve made. Trust me on this one, these little slip-ups can turn your drink from dreamy to disappointing. Learn from my kitchen flops when making your Homemade Pumpkin Cold Brew!

Over-Steeping Coffee: Don’t let the cold brew sit longer than 24 hours, or it gets bitter. I learned the hard way after leaving a batch for two days.
Too Much Pumpkin: Adding too much puree makes it sludgy. Start small—I’ve ruined a glass by getting overzealous with the spoon!
Not Stirring Well: If the pumpkin mix isn’t blended in, you’ll get clumps. I’ve had to dump a drink because of this, and it’s such a bummer for Homemade Pumpkin Cold Brew.
Wrong Coffee Grind: Use coarse grounds, not fine, or you’ll end up with sediment. Been there, done that, and it’s a mess in your Homemade Pumpkin Cold Brew.

Storing Tips

I’ve found that Homemade Pumpkin Cold Brew keeps pretty well if you store it right, which is great for making ahead. Here’s how I handle leftovers to keep that fresh, fall flavor intact. Follow these for your batch of Homemade Pumpkin Cold Brew!

Refrigerator: Store the cold brew base in an airtight container for up to a week. I keep mine in a glass jar.
Separate Mix: Keep the pumpkin spice mix in a small container for 3-4 days. I’ve learned it’s best not to mix it all until serving your Homemade Pumpkin Cold Brew.
No Freezing: Don’t freeze the finished drink—it gets weird. Just store the coffee base alone if needed for your Homemade Pumpkin Cold Brew.

Frequently Asked Questions

I get a bunch of questions about making Homemade Pumpkin Cold Brew, so I’ve rounded up the most common ones. Here’s the scoop based on my experience. Let’s dive into these for clarity on your Homemade Pumpkin Cold Brew journey!

Can I use instant coffee instead?

You could, in a pinch, but I don’t recommend it. Instant coffee doesn’t give that rich depth you get from steeping grounds for a true Homemade Pumpkin Cold Brew. Make a small batch with cold water if you’re short on time.

How long does the cold brew last?

In my fridge, the coffee base stays good for about a week. Just don’t mix in the pumpkin or milk until you’re ready to drink your Homemade Pumpkin Cold Brew.

Can I make it hot instead?

Absolutely! Just heat up the cold brew base gently on the stove, then add the pumpkin mix and milk. I’ve done this on chilly nights for a cozy twist.

Is canned pumpkin puree okay?

Yes, it’s what I use most of the time! Just make sure it’s pure pumpkin, not pie filling with added sugar and spices.

Can I make a big batch for a party?

For sure, I’ve done this tons. Double or triple the recipe and store the coffee base in a pitcher. Set out the pumpkin mix and milk for guests to customize.

What if I don’t have maple syrup?

No worries, honey or even regular sugar works fine. I’ve used both when I’ve run out of maple syrup, and it still tastes great.

Can kids drink this?

Well, it’s got caffeine, so I’d say no for little ones. You could make a decaf version or skip the coffee altogether and mix the pumpkin with milk for them.

How do I make it stronger?

Use less water when steeping or add an extra tablespoon of grounds. I’ve done this when I need an extra kick in my Homemade Pumpkin Cold Brew, and it works like a charm.

Conclusion

There’s nothing quite like sipping on a Homemade Pumpkin Cold Brew that you’ve made with your own two hands. I hope my recipe and tips inspire you to give it a whirl and bring a little fall magic into your kitchen. Let me know how it turns out—I’d love to hear your spin on this Homemade Pumpkin Cold Brew!

Conclusion

I hope you enjoyed this recipe for Homemade Pumpkin Cold Brew! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.

Happy cooking!