Pumpkin Spice Cold Brew

Live your best Pumpkin Spice life with this delicious drink. It’s refreshing, authentic (no pre-made spice blends!), and so smooth. Oh, and did we mention it’s easy to make? Serve any time of year for an alternative to regular cold brew coffee or iced tea.

Prep Time
20 minutes
12 to 15 hour steeping time
Cook Time
3 to 5 minutes
Glass of pumpkin spice cold brew with swirls of cream and cinnamon sprinkles shown with a stick of cinnamon and cloves

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Airtight container (large) OR large bowl with plastic wrap

Rubber spatula OR wooden spoon x 2

Fine-mesh sieve

Coffee filter OR cheesecloth

Airtight container (medium) OR bowl x 2

Medium heavy-bottomed pot

Heatproof spatula

Tall drinking glasses (12 to 16 oz) x 4

Pitcher OR large measuring cup


4 servings
For the cold brew coffee concentrate:
  • 2 cups (250 g) coarsely ground coffee, preferably freshly ground
  • 6 cups (1500 ml) filtered water, cold
For the pumpkin spice simple syrup:
  • 1 recipe Golden Yellow Simple Syrup from the recipe “Brown Sugar Simple Syrups”
  • ⅓ cup (80 g) pumpkin puree, canned
  • 2 3” (8 g) cinnamon sticks, broken in half
  • 1 tsp (2 g) whole cloves
  • ½ inch (3 g) fresh ginger, thinly sliced
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) salt
For the pumpkin spice cold brew:
  • 2 cups (500 ml) cold brew concentrate, divided
  • 1 cup (250 ml) pumpkin spice simple syrup
  • 1 cup (250 ml) milk or dairy alternative (see Chef’s Tips)
Garnishes (optional):
  • Whipped cream
  • Ground cinnamon
  • Pumpkin spice
  • Cinnamon sticks
For the cold brew concentrate (makes about 4 cups / 1000 ml):

Step 1

Place the coarsely ground coffee into a large bowl (preferably with a spout) or large airtight container. Gradually add the cold, filtered water and slowly stir to ensure all grinds are moistened. Cover and place into the fridge to steep; at least 12 hours and up to 15 hours.

Step 2

Line a fine-meshed sieve with a coffee filter or double layer of cheesecloth and place over an airtight container or bowl.

Step 3

Pour the cold brew coffee concentrate over the lined sieve. Allow the coffee to slowly drip through the sieve. Try not to stir the coffee while pouring, as this will create a muddy cold brew coffee. Discard solids (for other uses, see Chef’s Tips). Place the concentrate into the fridge until needed. Store up to a week.

For the pumpkin spice simple syrup:

Step 1

Make the Golden Yellow Sugar Simple Syrup as directed in the recipe: “Brown Sugar Simple Syrups.” Add the pumpkin puree (see Chef’s Tips), cinnamon sticks, cloves, ginger slices, ground nutmeg, and salt when adding the Redpath® Golden Yellow Sugar. Stir well before placing onto the heat. Follow cooking and cooling instructions in that recipe.

Step 2

Strain the cooled simple syrup through a sieve lined with cheesecloth into an airtight container, using a spatula or spoon to gently press on any solids to extract as much liquid as possible. Discard solids. Store in the fridge until ready to use. Stored in an airtight container, pumpkin spice simple syrup can last up to 2 weeks.

For the pumpkin spice cold brew:

Step 1

Fill 4 tall glasses halfway with ice.

Step 2

In a pitcher or large measuring cup, whisk together the 2 cups of cold brew concentrate with the pumpkin spice simple syrup until thoroughly combined.

Step 3

Evenly divide the pumpkin cold brew mixture into 4 glasses (¾ cup / 188 ml per glass). Top each glass with ¼ cup (63 ml) of milk of choice (see Chef’s Tips).

Step 4

If desired, top with whipped cream, a sprinkle of cinnamon or pumpkin spice, and/or cinnamon stick.

Step 5

Stir with a straw or spoon before enjoying.

Glass of pumpkin spice cold brew with swirls of cream over ice served with a reusable straw