There’s something magical about that first sip of coffee topped with creamy, spiced foam that instantly transports you to cozy autumn mornings.
When I discovered how easy it is to make pumpkin cream cold foam at home, I knew I had to share this game changing recipe with you!
Trust me, once you try this homemade version, you’ll never want to pay those coffee shop prices again.
This pumpkin cold foam recipe delivers all the seasonal flavors you crave with just a few simple ingredients and takes less than 5 minutes to whip up.
Plus, you can customize the sweetness and spice level to your heart’s content.
What started as my attempt to recreate that famous fall coffee drink became a family obsession.
Henry loves his morning cold brew with this homemade pumpkin cream foam, and even the kids ask for “pumpkin milk” (which is basically this foam without the coffee).
The best part? You probably have most of these ingredients in your kitchen right now.
If you’re looking for more fall-inspired treats, you’ll love my healthy pumpkin cookies recipe that pairs perfectly with this coffee creation.
Why You’ll Love This Pumpkin Cream Cold Foam Recipe
- Quick and easy Ready in under 5 minutes with minimal cleanup
- Budget-friendly Costs a fraction of coffee shop prices
- Customizable sweetness Adjust sugar and spice to your preference
- Perfect texture Light, airy, and creamy without being too heavy
- Make-ahead friendly Store in the fridge for up to 4 days
- Works with any coffee Cold brew, espresso, or iced coffee all work perfectly
Ingredients for Pumpkin Cream Cold Foam
For the Coffee Base:
- Ice, as needed
- 8 oz cold brew coffee
- 1 tablespoon vanilla syrup
- Pumpkin spice, for sprinkling
For the Pumpkin Cream Cold Foam (1-2 servings):
- 2 tablespoons non-fat milk
- 6 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin puree
- ¼ teaspoon pumpkin spice
- Pinch of salt
The beauty of this recipe lies in its simplicity.
You don’t need any fancy equipment or hard-to-find ingredients.
The pumpkin puree gives that authentic autumn flavor, while the combination of non-fat milk and heavy cream creates the perfect foam consistency.
How to Make Pumpkin Cream Cold Foam
Step 1: Create the Base Foam
In a medium-sized mixing bowl or mason jar, combine the non-fat milk, heavy cream, vanilla extract, and sweetened condensed milk.
Using a whisk or electric whisk, whip the mixture vigorously until it develops large bubbles and becomes thick and smooth.
This usually takes about 2-3 minutes of consistent whisking.
Step 2: Add the Pumpkin Flavor
Add the pumpkin puree, pumpkin spice, and a pinch of salt to your bowl or mason jar.
If you prefer sweeter foam, feel free to add more sweetened condensed milk to taste.
For a more vibrant orange color, add a tiny drop of orange food coloring (completely optional).
Continue whipping until everything is fully combined and the foam has thickened to just before soft peaks form.
Step 3: Prepare Your Coffee
Fill your favorite glass with ice and pour in 8 ounces of cold brew coffee.
Add a pump or tablespoon of vanilla syrup and give it a gentle stir.
Step 4: Top with Pumpkin Cold Foam
This is the fun part!
Slowly pour or spoon the homemade pumpkin cream foam over your cold brew.
Watch as it creates beautiful layers.
Finish with a sprinkle of pumpkin spice on top for that perfect coffee shop presentation.
Pro tip: If your mixture isn’t getting thick and frothy, it might be because the heavy cream got too warm or your whisk isn’t adding enough air.
Simply pop the mixture back in the fridge for 10 minutes and try again.
You can also add 1-2 tablespoons of additional chilled heavy cream to help it along.
Storage and Make-Ahead Tips for Pumpkin Spice Cold Foam
One of the best things about this DIY pumpkin foam for coffee is that you can make a big batch ahead of time.
Store any leftover foam in the refrigerator for up to 4 days in a sealed container.
When you’re ready to use stored foam, simply give it a quick rewhip with a whisk to restore that perfect texture.
The flavors actually develop and improve over time, making your second cup even better than the first!
I love making a double batch on Sunday meal prep day.
Then throughout the week, I can have my fancy coffee drink ready in seconds.
It’s become part of my morning routine, and honestly, it makes even the busiest weekdays feel a little more special.
Cold Brew Pumpkin Cream Variations and Tips
Coffee Alternatives:
While cold brew creates the smoothest base, don’t feel limited!
This pumpkin cream foam works beautifully with:
- Freshly brewed coffee cooled over ice
- Espresso shots over ice
- Your favorite iced coffee blend
- Even decaf for evening treats
Sweetness Adjustments:
The beauty of making this at home is complete control over sweetness.
Start with the recipe as written, then adjust:
- Add more sweetened condensed milk for extra sweetness
- Try maple syrup instead for a different flavor profile
- Use sugar-free alternatives if preferred
- Skip added sweeteners and let the natural pumpkin flavor shine
Equipment Options:
You don’t need fancy equipment to make perfect foam!
Here’s what works:
- Hand whisk Takes a bit more elbow grease but totally doable
- Electric mixer Fastest and most consistent results
- Milk frother Creates the lightest, airiest texture
- French press Pump the plunger for quick foam
- Mason jar Shake vigorously with the lid on
Pumpkin Cream Foam Starbucks Copycat FAQ
Can I use regular milk instead of non-fat milk for the pumpkin cream cold foam?
Absolutely! While non-fat milk creates a lighter, more stable foam, you can use whole milk, 2%, or even plant-based alternatives like oat milk.
Each will give you a slightly different texture, but all work well.
Oat milk actually creates surprisingly good foam and adds a subtle sweetness.
Can I make the pumpkin cream cold foam ahead of time?
Yes! This is one of my favorite make-ahead recipes.
Store the pumpkin cold foam in the refrigerator for up to 4 days in a sealed container.
Just give it a quick rewhip before using to restore the perfect texture.
The flavors actually improve with time!
Can I use a different coffee type besides cold brew for this recipe?
Definitely! While cold brew provides the smoothest, least acidic base, you can use espresso over ice, regular iced coffee, or even freshly brewed coffee cooled down.
The pumpkin cream cold foam complements any coffee beautifully.
How can I make my pumpkin cream cold foam thicker?
If your foam isn’t achieving the right consistency, try these tricks:
Make sure your heavy cream is well-chilled, add an extra tablespoon of cold heavy cream, whip for a longer time, or chill your mixing bowl beforehand.
Temperature is key for perfect foam!
Conclusion
This pumpkin cream cold foam recipe has honestly changed my coffee game forever.
It’s incredibly simple to make, costs a fraction of what you’d pay at a coffee shop, and tastes even better than the original.
The combination of creamy texture and warm pumpkin spice flavors makes every sip feel like a cozy autumn hug.
Whether you’re starting your morning or treating yourself to an afternoon pick-me-up, this DIY pumpkin foam for coffee delivers that perfect seasonal satisfaction.
I promise this recipe will become a staple in your kitchen once you try it.
The kids love helping me whip the foam (though they mostly just want to lick the spoon), and Henry has declared it his new favorite coffee addition.
Save this recipe to your Pinterest boards so you can make it all season long
Recipes You May Like
If you’re loving this homemade pumpkin cream foam, you’ll definitely want to try these other fall favorites:
- Protein Pumpkin Smoothie Bowl Recipe Perfect for breakfast with similar autumn flavors
- Healthy Pumpkin Chia Seed Pudding Recipe Another make-ahead treat with pumpkin goodness
- Pumpkin Flax Granola Recipe Ideal for sprinkling on top of your coffee drinks
Happy brewing
Amelia
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Homemade Pumpkin Cream Cold Foam Recipe
Description
There’s something magical about that first sip of coffee topped with creamy, spiced foam that instantly transports you to cozy autumn mornings. This pumpkin cold foam recipe delivers all the seasonal flavors you crave with just a few simple ingredients and takes less than 5 minutes to whip up.
Ingredients
- Ice, as needed
- 8 oz cold brew coffee
- 1 tablespoon vanilla syrup
- Pumpkin spice, for sprinkling
- 2 tablespoons non-fat milk
- 6 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin puree
- ¼ teaspoon pumpkin spice
- Pinch of salt
Instructions
- In a medium-sized mixing bowl or mason jar, combine the non-fat milk, heavy cream, vanilla extract, and sweetened condensed milk
- Using a whisk or electric whisk, whip the mixture vigorously until it develops large bubbles and becomes thick and smooth (about 2-3 minutes)
- Add the pumpkin puree, pumpkin spice, and a pinch of salt to your bowl or mason jar
- Continue whipping until everything is fully combined and the foam has thickened to just before soft peaks form
- Fill your favorite glass with ice and pour in 8 ounces of cold brew coffee
- Add a pump or tablespoon of vanilla syrup and give it a gentle stir
- Slowly pour or spoon the homemade pumpkin cream foam over your cold brew
- Finish with a sprinkle of pumpkin spice on top for that perfect coffee shop presentation
Notes
Store any leftover foam in the refrigerator for up to 4 days in a sealed container. When ready to use stored foam, simply give it a quick rewhip with a whisk to restore that perfect texture. The flavors actually develop and improve over time!
