Love pumpkin spice? This Pumpkin Butter Cold Brew takes your favorite fall drink to the next level. Rich cold brew coffee meets homemade pumpkin butter and a dreamy toasted pecan cream for the ultimate autumn treat.

This recipe uses a smooth medium-dark roast cold brew as the base, letting the pumpkin and pecan flavors shine through without overpowering. The homemade pecan cream adds a nutty richness that store-bought creamers just can't match. Perfect for crisp fall mornings or afternoon pick-me-ups!

Why You’ll Love This Recipe

This fall-inspired coffee drink will become your new favorite! Here's why:

  • Made with real pumpkin butter, not artificial flavoring
  • Homemade pecan cream adds unique nutty flavor
  • Can be made ahead for busy mornings
  • Perfectly balanced sweetness and coffee flavor
Pumpkin Butter Cold Brew with Toasted Pecan Cream

Pumpkin Butter Cold Brew with Toasted Pecan Cream

A creamy cold brew with cozy pumpkin butter and nutty pecan cream - fall in a glass!
Cold Brew, Pumpkin Coffee, Fall Coffee Drinks, Pecan Cream, Homemade Coffee Drinks, Pumpkin Spice

Equipment

  • Blender
  • Small saucepan
  • Measuring cups and spoons
  • Tall glasses
  • Stirring spoon

Ingredients

  • 4 cups cold brew coffee
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1 cup toasted pecans
  • 1 cup oat milk
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • Ice cubes for serving

Instructions

  1. **For the pumpkin butter:** Mix pumpkin puree, 1/4 cup maple syrup, and pumpkin pie spice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently. Let cool.
  2. **For the pecan cream:** Blend toasted pecans, oat milk, 2 tbsp maple syrup, vanilla, and salt until smooth and creamy.
  3. Fill tall glasses with ice cubes.
  4. Pour cold brew coffee into each glass, filling 3/4 full.
  5. Add 2-3 tablespoons of pumpkin butter to each glass.
  6. Top with pecan cream and stir gently.
  7. Garnish with additional pumpkin pie spice if desired.

Pro Tips

  • Toast the pecans until fragrant for maximum flavor in the cream
  • Make the pumpkin butter and pecan cream ahead and store in the fridge for up to 5 days
  • Use coarse ground coffee for the cold brew to avoid bitterness
  • Adjust sweetness to taste before serving
Calories: 285kcal, Carbohydrates: 32g, Protein: 5g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Sodium: 95mg, Potassium: 225mg, Fiber: 4g, Sugar: 24g, Calcium: 120mg, Iron: 2mg
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