Enjoy this cold autumn coffee drink that has all the flavor of Starbucks but made right at home.

Copycat Starbucks Pumpkin Cream Cold Brew

Torani vanilla syrup

coffee

Tablespoons pumpkin puree

Tablespoon Torani Pumpkin Pie Spice Sauce

milk

heavy cream

pumpkin pie spice

sugar

Stir together the pumpkin pie spice and granulated sugar. Set aside.

In the bottom of a glass 16 ounce cup, add in the vanilla syrup and cold brew coffee.  Fill with ice until it is ⅔ full and stir with a spoon.

In a blender combine the pumpkin pie sauce with the milk, heavy cream, and pumpkin puree.  Whip until frothy.  Scrape the cold foam onto the top of the iced coffee.   Sprinkle pumpkin pie spice mixture on top of cold foam and serve.

Pumpkin spice lattes have become the harbinger of fall. Long before the leaves start to change colors, or I have to get out my sweaters.The bad thing is that Starbucks famous latte syrup has dairy in it. If you're vegan, allergic to dairy, or just prefer to make things from scratch - this recipe is for you.Vary the spices to suit your tastes, use sweeteners of your choice in place of the ones called for. This fall you'll be drinking your new favorite vegan pumpkin spice lattes with this syrup!

Instant Pot Vegan Pumpkin Spice Syrup Recipe

pumpkin puree

can full fat coconut milk

unsweetened nondairy milk

maple syrup

molasses

brown sugar, optional

cinnamon

cardamom

allspice

cloves

Add all the ingredients to a mixing bowl...

Add all the ingredients to a mixing bowl and whisk until smooth and well combined.

Note: You can do this right in your...

Note: You can do this right in your Instant Pot liner if you have a silicone whisk or one made of non-scratch material. Never use metal utensils in your lines. It can cause scratches.

Put the mixture in your Instant Pot liner,...

Put the mixture in your Instant Pot liner, put the lid on and make sure the steam release valve is pointed to sealing

Cook on high pressure for 10 minutes and...

Cook on high pressure for 10 minutes and carefully release the pressure manually.

Store the amount that you can use in...

Store the amount that you can use in a week in the fridge and freeze the rest in 1 week-sized servings.

https://mediavine-res.cloudinary.com/video/upload/jgnh2ukhwwvdx51vyiav.mp4

I’m one of those people that are madly in love with fall. While it’s not quite autumn yet, I know that pumpkin spice lattes from Starbucks come back August 28 this year. That’s great news to many people, but their syrup has dairy in it, so it’s not for me. I’m giving you my new Instant Pot Vegan Pumpkin Spice Syrup Recipe so you, like me, can make your own at home.

A simple pumpkin spice recipe you can make at home.

Pumpkin Spice Recipe

Tbsp ground ginger

nutmeg

Add all ingredients to a jar or container with a lid.

Pumpkin Spice Latte Breakfast Smoothie

(180 ml) unsweetened almond milk

Tbsp (8 g) almond butter**

Tbsp (30 g) pumpkin puree

Medjool dates, pitted (~30 grams)***

(30 g) rolled oats (GF if needed)

instant coffee granules****

tsp ground cinnamon

The night before, add all the ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight. This step isn&#8217;t absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.

When ready to eat, blend on high until the oats and dates have fully broken down and a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your preference.

At this point, you can either enjoy it as is or warm it up by transferring the smoothie to a small saucepan set over medium heat and bringing it to a simmer or boil, depending on how hot you want it. If the smoothie becomes too thick during cooking, add an extra splash of almond milk until your desired consistency is reached.

Hi! I had to share my adaptions....I use cooked/roasted sweet potatoes instead of the pumkin puree. I suppose I could carve out a pumkin but I actually love the sweetness of the potatoes. The pumkin spice, cinnamon, nutmeg, clove and ginger spices all make it taste like pumkin. I often omit oats and add a bit or half avacado and flax oil. Tastes like creamy pumkin pie filling. Oh, and usually no coffee as espresso is sacred.....but I do love adding it sometimes! And thanks for the amazing inspirational posts!

The pumpkin is back, yas, yas, a million times YAS!!! I've been so ready to get into the fall spirit, but the 90+ degree whether has been like "sike". This smoothie is the perfect fall fix that beats the heat! To be honest, I'm a bit of a coffee wimp, so I'm thinking of subbing out the coffee for some cappuccino Nuzest protein I've been wanting to try.  

xxMeah

I made this with Garden of Life coffee-flavored protein powder instead of instant coffee, and it turned out really well!

Here's what you need: nut butter, pumpkin puree, coconut  oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Peanut Butter Pumpkin “Fudge” Recipe by Tasty

nut butter, of preference

coconut oil

vanilla extract

pumpkin pie spice, nutmeg

flaky sea salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

https://vid.tasty.co/output/56214/mp4_640x640/1507921547

This perfect pumpkin spice latte cake is an extra soft and moist pumpkin spice cake soaked with sweet, spiced, milky espresso and frosted with delectable espresso cream cheese frosting. It&#039;s so incredibly soft, packed full of warm autumn flavor, with the most irresistible texture from the latte soak, almost like a tres leches, but not quite as wet. The perfect pumpkin cake to bake this autumn!

Pumpkin Spice Latte Cake

(281 g) all purpose flour, spooned and leveled

tbsp pumpkin pie spice

tsp baking powder

tsp baking soda

tsp salt

tbsp (140 g) unsalted butter, softened

(300 g) granulated white sugar

eggs,

tsp vanilla extract

(120 ml) buttermilk,

pumpkin

espresso coffee

(80 ml) whole milk

(150 g) sweetened condensed milk

tsp pumpkin pie spice

(224 g) unsalted butter, softened

oz (226 g) cream cheese,

(260 g) powdered sugar

tsp espresso powder

Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.

In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Then set aside the flour mixture.

Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed. (You can also use a stand mixer.)

Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.

Add in the buttermilk and canned pumpkin puree and mix on medium-low speed until combined.(It will look curdled at this point but don&#39;t worry. Everything will combine together nicely once the dry ingredients are added!)

Add the dry ingredients to the wet ingredients and mix on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.

Pour the batter into the prepared baking pan. Bake the cake for 35-38 minutes, or until a toothpick comes out clean from the center.

Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.

For the Pumpkin Cake

While the cake cools, make the latte milk soak by mixing together the espresso, milk, sweetened condensed milk, pumpkin pie spice and vanilla extract in a liquid measuring cup or something easily poured from.

For the Latte Soak

While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.

Then add in the cold cream cheese and mix on medium speed until combined and fluffy.

Sift in the powdered sugar a little at a time and mix on low speed until all is combined, then on high speed for about 1 minute until fluffy.

Dissolve the instant espresso powder into the vanilla extract in a small ramekin. Then add it to the frosting along with the pumpkin pie spice and mix on medium-low speed until combined, then on high speed until light and fluffy again.

For the Espresso Cream Cheese Frosting

When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the latte mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.(I used the handle of a honey dipper for smaller holes.)

Slowly pour the latte mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.

Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula. Sprinkle pumpkin pie spice on top of the frosting, then cut into 16 slices and serve!

Assembling the Cake

The cake itself was alright but it was waaaaay too sugary. Too much frosting, too. Just a waste of ingredients if I'm honest.

OMG... I couldnt get this recipe out of my mind once I saw it. It tastes even better than the betters look. Its all in the process with this one, and its worth it! 

The frosting is so fluffy and the expresso soak smells like a latte right out of Starbucks. 

I stored over night in the fridge and just reheated in the microwave for 10 seconds! Will def make this for a crowd. 

(You could also totally make the cake at night, and so the soak and frosting next day)

Mehh, good not great. Followed the recipe to a T, and didn't come out great. Took over 50 minutes to bake. Did not absorb milk mixture very well. Frosting is enough for 3 cakes. Would try again and do something differently for sure. I think a thinner cake in a 9x13 would go better.

This cake was amazing.  I don't know what more I can say other than.... you've got to try this one!

Sadly didnt get on with this recipe, cake ended up under-baked even with the longer cook time, topping instantly split and wouldnt re-emulsify. I'm also not sure how you're supposed to dissolve espresso powder into vanilla essence when that is a sticky syrup??

Thanks for the awesome recipe and greetings from the Czech Republic! I love autumn and always look forward to PSL season every year. With this dessert, cozy autumn afternoons with a book will feel even more magical!
Though wow, that sugar! :D I only used half for the topping and it was more than enough.

Overall, the recipe is perfectly written and super easy to follow. ♥♥♥
Thank you so much!

So moist and delightful!!! Will make again for sure! Thanks for sharing 

Soo good and very autumnal, but way too much sugar, I would half the sugar if I made this again and make half the icing quantity as it yielded more than the cake needed - if you don’t have a big sweet tooth then reduce the cake sugar down to 100g as the condensed milk is going to be absorbed into it as well.

I made this beautiful recipe for me and my fam since autumn is getting closer🍂it tastes sooooo good and delicious, the cake itself is so smooth and moist not dry at all , melts into your mouth instantly, my fam rlly liked itt too I felt so happy, thank you for this , it brought the autumn cozy energy into the house🤎🧡 also it didn’t turn out looking as beautiful as yours ofc unfortunately hahah but that’s ok bc the flavor is too good to notice how the cake looks 

One of my favorite dessert recipes! I’ve made this for several parties, and it is a hit every time. I’ve had several people beg me to make it again. 

I made this with a couple of days ago and OMG!! It was SO good, we all loved it and of course it didn't last long lol. Great recipe and I also loved how detailed the instrucions are, reminding us of the ingredients and measurements per step &lt;3

Will definitely try more recipes!

Just made this for a potluck and it was a huge hit. The cake was moist and delicious while the icing was to die for! I really appreciate how the ingredients are re-listed at each step to avoid scrolling back and forth while following the recipe. Thanks Ginny!

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The most viewed psl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine