In a high-speed blender, combine all the ingredients except for the coffee.

Blend until everything is smooth and creamy, forming a syrup.

Transfer the syrup to a glass jar and store it in the fridge for up to one week.

When you're ready to enjoy your drink, fill a glass with cold brew and ice, then pour in as much of the pumpkin cream syrup as you like.

Serve immediately and savor every sip!