This is the best pumpkin cold foam recipe! It’s ultra creamy, made with real pumpkin, and loaded with warm pumpkin pie spice. Pour it over your cold brew for a dreamy fall coffeehouse drink made right in your kitchen.
If you wait all year for Starbucks’ Pumpkin Cream Cold Brew, this homemade version is for you. It’s just as good—actually, it’s even better. No artificial flavors, just real ingredients and bold fall flavor. You’ll be making this again and again throughout the season.
Want more fall coffee vibes? Try pairing this with Pumpkin Streusel Muffins or Pumpkin Spice Donuts for the ultimate autumn breakfast.
Why You’ll Love This Pumpkin Cold Foam
- Tastes just like fall: Every spoonful is creamy, sweet, and warmly spiced—like a pumpkin pie in foam form.
- Better than Starbucks: You control the sweetness, flavor, and ingredients. No syrups or weird aftertaste.
- Fast and easy: Just 5 minutes, 1 bowl, and 6 pantry staples.
Ingredients for Pumpkin Cold Foam
You’ll only need a few simple ingredients:
- Heavy cream – make sure it’s very cold for whipping.
- Sweetened condensed milk – adds body and sweetness.
- Maple syrup – brings rich fall flavor.
- Vanilla extract – rounds out the sweetness.
- Pumpkin puree – use real canned pumpkin, not pumpkin pie mix.
- Pumpkin pie spice – cinnamon, nutmeg, ginger, cloves—perfect fall warmth.
Want a dairy-free version? Check out our Pumpkin Oatmilk Latte using coconut cream instead.
How to Make Pumpkin Cold Foam (Step-by-Step)
Please see recipe card below for complete measurements.
Step 1: Combine All Ingredients
In a medium bowl, whisk together:
- 1 ½ cups heavy cream
- ⅓ cup sweetened condensed milk
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- ⅓ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
Mix until smooth and fully combined. Don’t whip it yet!
Step 2: Whip Into Cold Foam
Portion out ⅓ to ½ cup into a small bowl for a single serving.
Using a hand mixer or milk frother, whip on high speed for 30–45 seconds until soft and airy.
(Keep the rest unwhipped in a sealed jar in the fridge for up to a week.)
Step 3: Pour Over Cold Brew
Fill a glass with cold brew or iced coffee. Add sweetener if desired (like a splash of vanilla syrup). Spoon the whipped pumpkin cold foam on top.
Finish with a sprinkle of pumpkin spice. Sip and enjoy!
Pair this with Easy Pumpkin Bread or Chewy Pumpkin Cookies for serious fall magic.
FAQs
Can I use a handheld frother instead of a mixer?
Yes, but it may take longer. You’ll need to froth 1–2 minutes to reach a whipped consistency.
Can I use dairy-free milk?
This recipe hasn’t been tested with alternatives, but coconut cream may be a good sub for heavy cream.
Can I use this over hot coffee?
You can, but it will melt faster. Try whipping it slightly longer so it’s thicker.
Can I make it plain cold foam instead of pumpkin?
Absolutely! Just omit the pumpkin and pumpkin spice for classic vanilla cold foam.
Pro Tips for Perfect Pumpkin Cold Foam
- Whip just before serving. Foam deflates quickly if left sitting.
- Chill everything. Cold cream and a cool bowl help it whip faster.
- Use real pumpkin puree. Not pie filling! It makes all the difference.
- Don’t overwhip. You’re going for soft peaks—not stiff whipped cream.
Pumpkin Cold Foam – Better Than Starbucks Recipe
- Total Time: 5 minutes
- Yield: 4–5 servings 1x
- Diet: Vegetarian
Description
Creamy homemade pumpkin cold foam made with real ingredients and perfect for topping iced coffee or cold brew all fall long.
Ingredients
1½ cups cold heavy cream
⅓ cup sweetened condensed milk
2 tbsp maple syrup
1 tbsp vanilla extract
⅓ cup pumpkin puree
1 tbsp pumpkin pie spice
Instructions
1. Whisk all ingredients in a bowl until smooth.
2. Scoop out ½ cup of mixture and whip with a milk frother or hand mixer until soft peaks form.
3. Pour cold brew into a glass with ice and sweetener, if using.
4. Top with whipped pumpkin cold foam and a sprinkle of pumpkin spice.
Notes
Store leftover base in an airtight container in the fridge up to 5 days.
Best whipped fresh right before serving.
Can substitute coconut cream for dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Whipped
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 9g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg