Gluten-Free Recipes

Dunkin Copycat Pumpkin Cream Cold Brew

This easy recipe for Dunkin copycat pumpkin cream cold brew is the perfect fall drink! It's simple to make this iced coffee at home. Using pumpkin puree to make the cold foam and brown sugar cinnamon syrup gives the coffee a delicious pumpkin spice flavor.

I know there are two groups, those that love the start of pumpkin spice season and those that want summer to last as long as possible. I'm definitely in the pumpkin and fall as soon as possible group. This Dunkin copycat pumpkin cream cold brew is the perfect recipe to enjoy pumpkin spice whenever you like.

Pumpkin Cream Cold Brew is the ultimate fall coffee drink that brings café flavor straight to your kitchen. With its rich pumpkin spice flavor and silky pumpkin cream cold foam, this autumn coffee recipe captures everything you love about cozy seasonal beverages without the long lines or high prices.

Whether you're looking for a fun coffee recipe to start your day or an afternoon pick-me-up, this at-home pumpkin cold brew is easy to make and delicious.

If you are looking for more pumpkin recipes you might also enjoy my Gluten Free Pumpkin Spice Pancakes, this Gluten Free Pumpkin Gingersnap Parfait, my Gluten Free Pumpkin Spice Chocolate Chip Cookies, this Creamy Pumpkin Pasta Sauce, my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze recipes.

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

a ball canning jar of dunking copycat pumpkin cream cold brew.

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Ingredients

Instructions

First you will want to make cold brew. You can use a cold brew pitcher or simply a large jar with a lid. I like to use coarse ground coffee so I don't end up with a coffee sludge at the bottom of the pitcher from fine ground coffee.

Then to make the brown sugar cinnamon syrup in a one cup glass microwave safe measuring cup or heat proof jar you will add the hot water, brown sugar, cinnamon and salt. Stir to combine and then set aside.

In a small bowl or measuring cup add the milk, heavy cream, brown sugar, pumpkin puree and vanilla. Using a milk frother whisk the ingredients until they form a stiff foam.

To assemble your drink add ice to a large cup or jar. Then pour the brown sugar cinnamon syrup over top. Pour the cold brew coffee over that and then top with the pumpkin cream cold foam. Add a glass straw or stainless straw and enjoy.

Variations

Brown Sugar Cream - replace the pumpkin puree with 1 teaspoon molasses
Toppings - sprinkle pumpkin pie spice, ground cinnamon or sugar crystals on top
Caffeine Free - simply use coarse ground caffeine free coffee when you make your cold brew

See this Dunkin Copycat Brown Sugar Cream Cold Brew recipe!

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Storage

For the cold brew I use this Takeya Patented Deluxe Cold Brew Coffee Maker and store the coffee in the refrigerator in the pitcher.

You can make a double or triple batch of the brown sugar cinnamon syrup to store in the refrigerator, but I don't suggest making the pumpkin cold foam ahead of time.

Dunkin Copycat Pumpkin Cream Cold Brew

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Author: Elaine VanVleck
Total Time: 5 minutes
Yield: 1 serving 1x
Diet: Gluten Free

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Description

Ingredients

Scale

1 ½ cups Cold Brew Coffee

Brown Sugar Cinnamon Syrup:

¼ cup Hot Water
2 Tbsp Brown Sugar
pinch of Ground Cinnamon
pinch of Sea Salt

Pumpkin Cream Cold Foam:

2 Tbsp Milk
2 Tbsp Heavy Whipping Cream
2 Tbsp Pumpkin Puree
1 Tbsp Brown Sugar
½ tsp Vanilla Extract

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Instructions

In a small bowl or measuring cup add the milk, heavy cream, brown sugar, pumpkin puree and vanilla. Using a milk frother whisk the ingredients until they form a stiff foam.

Prep Time: 5 minutes
Category: Drinks
Method: Mixing
Cuisine: Gluten Free

Top tip

When making the pumpkin cream cold foam hold the milk frother at a 45 degree angle so more air gets into the mixture and creates a thick foam.

FAQ

What is pumpkin cream cold brew made of?

The pumpkin cream is made of milk, heavy cream, pumpkin puree, brown sugar and vanilla that is whipped together with a milk frother to create a thick foam.

Are you supposed to mix pumpkin cream cold brew?

After pouring the pumpkin cream cold foam on top of your coffee you don't have to mix it in, but I like to mix mine a little so I get the delicious pumpkin flavor down to the last drink.

Gluten Free Enchilada Skillet

These easy gluten free skillet enchiladas are made with ground beef and lots of cheese. I prefer to use my cast iron skillet, but any casserole pan will work. This recipe has the best homemade enchilada sauce!

Skillet Enchiladas are the ultimate one-pan comfort food, bringing together the bold flavors of a traditional enchilada recipe in a faster, easier format.

Perfect for busy nights, this easy weeknight dinner skips the rolling and filling while still delivering all the cheesy beef enchilada goodness you love. This recipe uses rich, savory ground beef, homemade enchilada sauce, and melty cheese all together in one sizzling skillet.

a cast iron skillet of gluten free enchilada skillet next to a bowl of sour cream

While the meat, garlic and onions are cooking I make the enchilada sauce in my blender. It's so easy! You just put all of the ingredients in the blender and blend until smooth. Then, when the meat is done add the sauce and stir together.

Since you are making your own sauce you can control the heat level of this dish. I like my food moderately spicy and that's how I made this recipe, but if you prefer more or less spice you can add more or less chipotle chilis to your sauce.

If you're looking for more gluten free Mexican inspired recipes try my Gluten Free Taco Casserole, my Gluten Free Walking Taco Casserole, Easy Ground Beef Nacho Casserole, or my Instant Pot Mexican Style Beef & Rice.

You can find all of my meal recipes here: Gluten Free Meal Recipes

two white plates with servings of gluten free enchilada skillet next to a bowl of sour cream

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Ingredients

Instructions

Preheat your oven to 400 degrees.

In the cast iron skillet (or whatever oven safe skillet you cook with) add the ground beef. Cook until there is only a little pink remaining. Add the chopped onions and minced garlic. Cook until the onions are just starting to become translucent. Remove from heat.

In your blender make the enchilada sauce by adding the chicken broth, tomato sauce, chipotle chilis with sauce, chili powder, garlic powder, onion powder, cumin, salt and pepper. Blend until the ingredients are combined.

Add the sauce to the meat mixture and stir together.

Remove a little over half the meat and sauce mixture from the pan.

In the pan over the remaining meat mixture layer five corn tortillas and half of the cheese. Add all but a cup of the remaining meat mixture to the pan. Then layer with five corn tortillas and the other half of the cheese reserving some cheese for the topping.

Add the last of the meat mixture and the remaining cheese to the top of the pan.

Bake at 400 degrees for 10 minutes. The cheese will be melted and the mixture will be boiling slightly.

Supplies

Storage

After the skillet enchiladas have cooled completely store them in an air tight container in the refrigerator for up to 5 days.

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