pumpkin cold brew in a jar with a glass straw with flowers and a pumpkin

Get your Starbucks fix at home…except it’s healthier and cheaper 😉 This dairy free pumpkin cold cream is the best Fall addition to your morning coffee. I’m hooked!

I first shared this on Instagram last week, and a bunch of you messaged me that it has replaced your Starbucks addition. I knew it had to go on the blog!

It’s a refined sugar free, dairy free, simple pumpkin creamer that is insanely delicious!

This pumpkin cold cream is made with coconut milk, maple syrup, pumpkin pureé, pumpkin pie spice, and a few other simple additions.

pumpkin cold brew in a jar with a glass straw with flowers and a pumpkin

It’s customizable in that you can make it as sweet as you like it. You can also easily double the batch if you think you’ll go through it quickly!

I love it in cold brew, but you can of course add this to your hot coffee as well! I can’t wait to hear what you think of this one! Enjoy 🙂

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Vegan Pumpkin Cold Cream Coffee

  • Author: Mia Zarlengo
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4-6 servings


A dairy free and refined sugar free spin on Starbuck’s pumpkin cold brew! 


  • 1/2 cup dairy free milk of choice
  • 1/2 cup canned full fat coconut milk
  • 3 tbsp pumpkin purée
  • 2-3 tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Pinch of sea salt


  1. Add everything to jar with a lid and shake really well. Add to your cold brew (or hot coffee) and store leftovers in an airtight container in the fridge for up to 1 week.

Breakfast, Dairy Free, Gluten Free, Paleo, Recipes, Snacks, Vegan, Vegetarian


Oct 19, 2020

Vegan Pumpkin Cold Cream Coffee

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Alissa says:

    This recipe is amazing. It literally taste just like the pumpkin cold brew from Starbucks. I’m hooked!

  2. Danniella says:

    Hi I was wondering what other ingredients can I substitute for the coconut milk? This recipe looks delish but I’m not a fan of coconut:/

    • Mia Zarlengo says:

      Hi! You will need it for the creamier texture so there isn’t a great sub here! You can use regular dairy free milk but it will be thinner and not as creamy!

  3. Lena Eccles says:

    Hello! I’m super excited to try this recipe! Is there anyway to use a dairy milk for this recipe? Will it drastically change the taste and nutrition?

    • Mia Zarlengo says:

      Hi! You can use any milk for the “milk of choice”, but you’ll need the full fat coconut milk for the creamy factor!

  4. Dean R Neumann says:

    Did you consider using whip cream in your recipe?

  5. Ashlyn says:

    I had left over pumpkin purée and wanted to use it so i just hastily made this, and i didn’t even use the coconut milk because i don’t have any. but it’s so good just to drink by itself, it doesn’t even need to be added to coffee ???? thank you so much for this recipe, i love your website!!

  6. Katelin says:

    So easy and delicious! Husband approved too 🙂

  7. Elizabeth says:

    Sadly, this did not work for me. The coconut milk overpowered everything else and I couldn’t taste the pumpkin. I like coconut milk but couldn’t get this down and had to pour it out.

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Simple. Attainable. Gathered Nutrition.