Pumpkin Cold Foam
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I’ve become a bit of an expert at recreating Starbucks favorites at home—and this Pumpkin Cold Foam was high on my list. With over 17K shares on Pinterest, it’s safe to say readers love this one!
After studying the Starbucks ingredient list, I tested and tweaked this recipe until it tasted just as good as the original—only easier to make and without any special tools. It makes three servings you can store for the week and whip up at a moment’s notice.
PS, if you love this recipe, check out my other Starbucks copycat recipes for Vanilla Sweet Cream Cold Foam, Homemade Vanilla Syrup, and my Eggnog Latte.
Why You’ll Love This Pumpkin Cold Foam Recipe:
- This recipe tastes better than the Starbucks version and is made with real pumpkin and cozy spices.
- You’ll save time at the drive through and the homemade cold foam is a fraction of the cost of the coffee shop version
- You get to control the ingredients and this foam makes enough for 3 coffees throughout the week!
What’s In Pumpkin Cold Foam?
- Heavy whipping cream: The whipping cream will add richness, creaminess and make the foam nice and thick. The trick is to keep the cream really cold so that it whips up thick and creamy.
- Sweetened condensed milk: The sweetened condensed milk adds the necessary sweetness to the foam, and makes the foam smooth and decadent. DO NOT USE EVAPORATED MILK.
- 2% milk: Milk helps to thin out the foam, making it lighter and cutting through the heavier ingredients. I prefer a low fat milk vs. whole milk. When it’s processed in the blender, the foam will stay thicker longer. Whole milk will make the foam separate sometimes.
- Pumpkin puree: I use canned pumpkin puree. Don’t use pumpkin pie filling, which has all kinds of sugars and flavorings already added.
- Pumpkin pie spice: A mix of warm spices that complement the pumpkin flavor and cut through the richness of the milk in the foam. You can use storebought or make your own pumpkin pie spice.
- Vanilla extract: For added flavor. Make sure to use pure vanilla extract for this recipe.
- Cold Brew Coffee: You can use the bottled kind from the grocery store, or use your own favorite cold brew recipe.
Recommended Equipment
- Blender or mini food processor
How to Make Pumpkin Cold Foam
Step 1:
Combine the heavy cream, sweetened condensed milk, 2% milk, pumpkin, pumpkin pie spice, and vanilla in a measuring cup or a mason jar.
Mix until everything is well combined.
Step 2:
Check to make sure the mixture isn’t too warm. If the mixture doesn’t feel cool, pop it in the fridge or freezer for a few minutes. The pumpkin cream froths best when it’s well chilled.
Step 3:
To whip the foam, scoop 1/2 cup of the pumpkin cream mixture into a blender or mini food processor. Blend until the mixture has thickened and increased in volume, about 30-40 seconds.
Step 4:
Next, grab a 16-oz glass and fill it with ice. Pour the iced or cold brew coffee over the ice, making sure to leave enough room for the foam.
Spoon the pumpkin foam over the top of cold brew coffee and enjoy!
Pumpkin Cold Foam Variations and Substitutions:
- Don’t have pumpkin pie spice? Straight cinnamon is just fine to use!
- You can add a little vanilla syrup, pure maple syrup, or brown sugar to your cold brew to make it extra sweet and delicious.
Pro Tips:
- Make sure your heavy cream and 2% milk are very cold. This helps the mixture to whip easier. If you have the time, make the pumpkin mixture the night before you intend to use it. You can even pop your pumpkin puree and sweetened condensed milk in the fridge before mixing!
- For best results, make the foam in a blender or a mini food processor. I tried using a handheld milk frother and the cream was just too thick for it.
- Use a lot of ice for your glass. The foam lasts longer if it’s sitting on ice instead of direct cold coffee.
- Do not use pumpkin pie filling for this recipe! You want either canned or fresh pure pumpkin puree–with pumpkin as the only ingredient.
What to Serve With Pumpkin Cold Foam
Serve alongside fresh baked apple cider donuts, cake mix pumpkin muffins, or a piece of blueberry coffee cake.
How to Store Pumpkin Cold Foam
This recipe makes enough pumpkin cold foam for three 16-oz iced coffees. Only froth what you need and store the leftover cream in the fridge—it keeps well for a few days. When you’re ready for a Pumpkin Cream Cold Brew, scoop out ½ cup, blend for 30–40 seconds, and pour over iced coffee. The cream actually gets better as it sits, with stronger flavor and easier foaming. A simple way to enjoy your favorite fall drink all season long.
How to Store Leftover Pumpkin Puree
You won’t use all the pumpkin from the can, but you can store leftover pumpkin puree in an airtight container in the fridge for up to a week, or use it to make a pumpkin coffee cake or pumpkin cheesecake fluff.
Pumpkin Cream Cold Brew FAQs
This cold foam tastes like melted vanilla ice cream mixed with pumpkin pie. The cream and sweetened condensed milk make it velvety, sweet, and decadent, while the pumpkin purée and warm spices give it that true fall flavor. Once whipped, it becomes thick, creamy, and billowy—light enough to balance the richness. Spoon it over a bold iced cold brew, and you’ve got the perfect fall sip to enjoy all pumpkin season long.
Yes! Make the recipe as stated above, just omit the pumpkin puree.
The mixture will be a touch sweeter without the pumpkin, so you can just increase the pumpkin pie spice by 1/2 a teaspoon.
Blend for 30-40 seconds and spoon over your iced coffee!
No. The foam sinks to the bottom and melts into the hot coffee or tea. It’s still absolutely delicious, but the foam won’t sit on top of the coffee as it does over iced or cold drinks.
Other Recipes You Might Like:
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More Starbucks Copycat Recipes
- Iced Lemon Loaf
- Vanilla Bean Scones
- Vanilla Sweet Cream Cold Foam
- Sugar Cookie Almondmilk Latte
- Pumpkin Loaf
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How to Make Pumpkin Cold Foam
Ingredients
- 1/2 cup of heavy cream cold
- 5 tablespoons of sweetened condensed milk
- 3 tablespoons of 2% milk cold
- 1/4 cup of pumpkin puree not pumpkin pie filling
- 1 1/2-2 teaspoons of pumpkin pie spice to your taste
- 1 teaspoon pure vanilla extract
- Cold Brew Coffee
Instructions
- Combine the heavy cream, sweetened condensed milk, 2% milk, pumpkin, pumpkin pie spice, and vanilla in a measuring cup or a mason jar.
- Mix until everything is well combined.
- Check to make sure the mixture isn’t too warm. If the mixture doesn’t feel cool, pop it in the fridge or freezer for a few minutes. The pumpkin cream froths best when it’s well chilled.
- Next, grab a 16 oz glass and fill it with ice.
- Pour the cold brew coffee over the ice, making sure to leave enough room for the foam.
- To whip the foam, scoop 1/2 cup of the pumpkin cream mixture into a blender or mini food processor. Blend until the mixture has thickened and increased in volume, about 30-40 seconds.
- Spoon the pumpkin foam over the iced coffee and enjoy your homemade Pumpkin Cream Cold Brew!
- Store any leftover pumpkin cream in the fridge until ready to use again.
This was good!! Whenever I order mine from Sbks I ask for 5 pumps of SF vanilla so I had to add some & it was delicious
Very good, I used 4 tablespoons zero sugar Torani vanilla syrup.
Can you make this with an aeroccino?
I’ve never tried it, but I think the mixture might be too thick for it.