I love recreating coffee shop favorites at home, and this homemade Pumpkin Cold Foam recipe quickly became one of my favorite Starbucks-inspired drinks. It is creamy, lightly sweet, full of real pumpkin flavor, and finished with warm pumpkin pie spice. If you enjoy a Pumpkin Cream Cold Brew in the fall, this easy version lets you make the same cozy drink in your own kitchen without waiting in the drive-through.
After comparing the basic ingredients used in pumpkin cream cold foam, I tested this recipe until it had the right balance of richness, sweetness, pumpkin, and spice. The best part is that you do not need any special barista tools. A blender or mini food processor is enough to turn the chilled pumpkin cream into a thick, airy foam that sits beautifully on top of iced coffee or cold brew.
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I tried it and it came out perfectly. I stored the mixture in a mason jar, then scooped out half a cup in the morning and blended it. It is not stiff like whipped cream, but it becomes a light, airy spoonful of pumpkin heaven. It is perfect.
Christa
If you love Starbucks copycat recipes, this pumpkin cold foam is a great one to keep in your fall coffee rotation. It is simple, affordable, and easy to prepare ahead for several iced coffees during the week.
Why You’ll Love This Pumpkin Cold Foam Recipe
- It tastes rich, creamy, and cozy, with real pumpkin puree and warm pumpkin pie spice.
- It is a budget-friendly way to enjoy a coffee shop-style Pumpkin Cream Cold Brew at home.
- You can control the sweetness, spice level, and ingredients.
- The recipe makes enough pumpkin cream for three 16-ounce iced coffees.
- It stores well in the refrigerator, so you can blend a fresh serving of cold foam whenever you want one.
What’s In Pumpkin Cold Foam?
- Heavy whipping cream: Heavy cream gives the pumpkin cold foam its rich flavor and thick, creamy texture. For the best results, keep it very cold before blending.
- Sweetened condensed milk: This adds sweetness and a smooth, decadent texture. Do not use evaporated milk, because it is not the same product and will not give the foam the same flavor or sweetness.
- 2% milk: Milk lightens the mixture and helps thin the cream so it blends into a soft foam. Low-fat milk works well because it helps the foam stay thick without becoming too heavy.
- Pumpkin puree: Use plain canned pumpkin puree or fresh pumpkin puree. Do not use pumpkin pie filling, which already contains sugar and added flavorings.
- Pumpkin pie spice: This blend of warm spices brings out the pumpkin flavor and gives the foam its classic fall taste.
- Vanilla extract: Pure vanilla extract adds depth and balances the pumpkin and spice.
- Cold brew coffee: Use your favorite bottled cold brew, homemade cold brew, or strong iced coffee.
Recommended Equipment
- Blender or mini food processor
- Measuring cup or mason jar
- 16-ounce glass for serving
How to Make Pumpkin Cold Foam
Step 1:
Combine the heavy cream, sweetened condensed milk, 2% milk, pumpkin puree, pumpkin pie spice, and vanilla extract in a measuring cup or mason jar.
Step 2:
Stir or shake the mixture until it is smooth and fully combined. Check the temperature before blending. The pumpkin cream should be very cold, because cold dairy whips and froths better. If the mixture feels warm, place it in the refrigerator or freezer for a few minutes before making the foam.
Step 3:
When you are ready to make one drink, add 1/2 cup of the chilled pumpkin cream mixture to a blender or mini food processor. Blend for about 30 to 40 seconds, or until the mixture looks thicker, lighter, and slightly increased in volume.
Step 4:
Fill a 16-ounce glass with plenty of ice. Pour cold brew coffee or iced coffee over the ice, leaving enough space at the top for the foam. Spoon the pumpkin cold foam over the coffee and enjoy immediately.
Pumpkin Cold Foam Variations and Substitutions
- If you do not have pumpkin pie spice, use cinnamon for a simpler but still cozy flavor.
- For a sweeter drink, add a small amount of vanilla syrup, pure maple syrup, or brown sugar to the cold brew before topping it with foam.
- For a stronger spice flavor, use the higher amount of pumpkin pie spice listed in the recipe.
Pro Tips
- Keep the heavy cream and 2% milk very cold. Cold ingredients blend into a thicker, creamier foam.
- If possible, mix the pumpkin cream the night before. The flavor becomes richer as it chills, and the mixture is ready to blend in the morning.
- A blender or mini food processor gives the best texture. A handheld milk frother may not be strong enough for this thicker cream mixture.
- Use plenty of ice in the glass. The foam holds better when it rests on ice and cold coffee.
- Do not use pumpkin pie filling. Use pure pumpkin puree with pumpkin as the only ingredient.
What to Serve With Pumpkin Cold Foam
This homemade pumpkin cold foam is delicious with fall baked goods, breakfast treats, and afternoon snacks. Serve it with apple cider donuts, pumpkin muffins, coffee cake, pumpkin bread, or your favorite simple pastry. The creamy foam and bold coffee balance sweet baked goods especially well.
How to Store Pumpkin Cold Foam
This recipe makes enough pumpkin cream for three 16-ounce iced coffees. For the best texture, store the unwhipped pumpkin cream mixture in an airtight container or mason jar in the refrigerator, then blend only the amount you need. When you are ready for a drink, scoop out 1/2 cup of the chilled mixture and blend it for 30 to 40 seconds. The mixture keeps well for a few days and often develops a deeper pumpkin spice flavor as it rests.
How to Store Leftover Pumpkin Puree
You will not use the entire can of pumpkin puree for this recipe. Store the remaining pumpkin in an airtight container in the refrigerator for up to a week. Use it in pumpkin coffee cake, pumpkin muffins, pumpkin bread, or another fall dessert.
Pumpkin Cream Cold Brew FAQs
Pumpkin cold foam tastes like a creamy blend of vanilla, pumpkin, and warm fall spices. The heavy cream and sweetened condensed milk make it velvety and sweet, while the pumpkin puree and pumpkin pie spice give it a cozy seasonal flavor. Once blended, it becomes light, thick, and airy enough to spoon over iced coffee or cold brew.
Yes. You can omit the pumpkin puree and still make a sweet spiced cold foam. The mixture will taste a little sweeter without the pumpkin, so you may want to add an extra 1/2 teaspoon of pumpkin pie spice. Blend for 30 to 40 seconds and spoon it over iced coffee.
Cold foam is best served over iced drinks. If you add it to hot coffee or tea, it will melt and sink into the drink. It will still taste good, but it will not stay fluffy on top the way it does over cold brew or iced coffee.
Other Recipes You Might Like
Pumpkin Spice Puppy Chow
Pumpkin Whoopie Pies
Pumpkin Ice Cream
Pumpkin Streusel Coffee Cake
If you make this recipe, give it a 5-star rating and leave a comment.
More Starbucks Copycat Recipes
- Iced Lemon Loaf
- Vanilla Bean Scones
- Vanilla Sweet Cream Cold Foam
- Sugar Cookie Almondmilk Latte
- Pumpkin Loaf
How to Make Pumpkin Cold Foam
Ingredients
- 1/2 cup heavy cream cold
- 5 tablespoons sweetened condensed milk
- 3 tablespoons 2% milk cold
- 1/4 cup pumpkin puree not pumpkin pie filling
- 1 1/2-2 teaspoons pumpkin pie spice to taste
- 1 teaspoon pure vanilla extract
- Cold brew coffee
Instructions
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Combine the heavy cream, sweetened condensed milk, 2% milk, pumpkin puree, pumpkin pie spice, and vanilla extract in a measuring cup or mason jar.
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Mix until smooth and fully combined.
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Make sure the mixture is well chilled. If it feels warm, place it in the refrigerator or freezer for a few minutes before blending.
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Fill a 16-ounce glass with ice.
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Pour cold brew coffee over the ice, leaving room at the top for the foam.
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Add 1/2 cup of the pumpkin cream mixture to a blender or mini food processor. Blend for 30 to 40 seconds, until thickened and slightly increased in volume.
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Spoon the pumpkin cold foam over the iced coffee and serve immediately.
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Store any leftover pumpkin cream mixture in the refrigerator and blend each serving just before using.
Nutrition
| Calories: 261 kcal
| Carbohydrates: 22g
| Protein: 5g
| Fat: 18g
| Sugar: 20g