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Bring the coffee shop home by making this ultra creamy and easy pumpkin cold foam! It’s like the perfect cozy blanket for your coffee, with just the right amount of sweetness and warm fall spices. The cold foam adds this velvety smooth layer that makes every sip taste like autumn in a cup!
For more starbucks copycat recipes, try my starbucks copycat pumpkin bread, pumpkin cream cheese muffins and iced matcha latte!
Step aside Starbucks, there’s a new sheriff in town! Now that it’s pumpkin spice season, I figured what better way to celebrate than to make my favorite Fall drink.
Homemade pumpkin cream is super easy to make, it has a more pronounced pumpkin flavor, and has such a creamy texture! You can make it once per week, in the comfort of your own home, and have it ready to go every morning for up to 4 days!
I had my first pumpkin cream cold brew coffee from starbucks back in 2021. When I tell ya’ll I was addicted, I was there at 8am everyday for my fix. Four years later and countless amounts of walks to Starbucks and Lord knows how much money I’ve spent, I’ve FINALLY decided to make my own pumpkin cream cold foam.
AT A FRACTION OF THE PRICE with all simple ingredients. I have saved hundreds of dollars making this starbucks copycat recipe at home.
Table of Contents
Pumpkin Cold Foam Ingredients
(full list of ingredients in the recipe card)
- Heavy Whipping Cream – heavy cream and heavy whipping cream are essentially the same thing. However, heavy whipping cream has slightly less fat content and is a bit lighter. That being said, you can use either for this recipe. Use leftovers to make my heavy cream pancakes!
- Brown Sugar – this is my sweetener of choice because the molasses notes in the brown sugar add additional flavor to this cold foam recipe. You can also use sugar, simple syrup,
- Pumpkin Puree – you’ll want to use the canned pumpkin puree, not to be confused with pumpkin pie filling. If you’ve gone to the pumpkin patch, you can REAL pumpkin puree by snagging some sugar pumpkins and making your own homemade version. It’s a deep dive but I’m sure it’s worth it if you’re into that kind of thing!
- Pumpkin Pie Spice – I like to make my own pumpkin pie spice but you can totally buy your own from your local grocery store. The flavors of pumpkin spice make this recipe taste just like the starbucks version.
- Vanilla Extract – idk if starbucks adds vanilla to their cold foam, but if they don’t, they really should. It adds more flavor and tastes amazing.
- Sweetened Condensed Milk – this gives the pumpkin sauce a smooth yet sweet flavor. It makes for a super creamy cold foam. if you want to make the pumpkin cold foam without sweetened condensed milk, you can swap it for maple syrup.
- Pinch of Salt – this is critical. Everything, and I mean everything, is better with the right amount of salt. In this case, it’s just a pinch! Don’t skip this ingredient.
How to make Pumpkin Cold Foam
- Add a mixing bowl to the freezer for 15 minutes prior to starting. This will help the cream whip up nice and smooth.
Step 1: Add heavy cream and brown sugar to the cold bowl. Use an electric hand mixer to whisk until medium peaks form and the cream begins to thicken, about 3 minutes.
Step 2: Then add the pumpkin puree, pumpkin pie spice, vanilla extract, sweetened condensed milk, and a pinch of kosher salt. Continue to mix until stiff peaks form. Taste and add more sweetener or pumpkin spice as desired.
- Pour yourself a cup of hot coffee or make your favorite cold brew recipe and add the pumpkin foam on top of the coffee. Happy pumpkin season!
Pro Tips
- I don’t recommend using an electric frother or handheld milk frother, it’ll take centuries for it to whip up. Use an electric hand mixer or even stand mixer fitted with the whisk attachment.
- Adjust sweetness and spice levels to your taste. If you love those warm spices, add more pumpkin spice. For a more subtle flavor, add less. My best advice – taste as you go!
- To make it dairy-free, you favorite dairy free heavy cream alternative. You can use your favorite dairy free milk as well, but the cold foam will not be as thick.
What goes with Pumpkin Cold Foam?
So I like to use my pumpkin cold foam to make the starbucks pumpkin cream cold brew, but homemade of course. I use cold brew coffee, with ice, and pour the cold foam on top of the drink.
You can also use it as a topping for hot coffee, a chai latte, pumpkin spice latte, and even hot tea.
Enjoy with pumpkin pie spice pancakes, apple cider donuts, pumpkin pie spice donuts, pumpkin pie spice cookies, or with pumpkin bread (my fave).
Storing Leftovers
Add any leftover cold foam to an airtight container/mason jar. Store it in the refrigerator for up to 4 days. Stir before each use if needed. Store leftover pumpkin puree and sweetened condensed milk in a plastic ziploc bag. You can even freeze it if you don’t intend on using it immediately.
Recipe FAQs
Pumpkin cold foam tastes creamy and lightly sweet, with a warm, spiced flavor from the pumpkin and pumpkin spice blend. It adds a velvety, autumnal touch to cold coffee, enhancing it with hints of cinnamon, nutmeg, and vanilla.
Short answer – yes. Long answer – pumpkin cold foam is gluten-free as long as the ingredients used—such as pumpkin puree, milk, sweeteners, and pumpkin spice—are naturally gluten-free. However, it’s important to check that no additives or flavorings in your specific ingredients contain gluten.
Yes, you can use half-and-half to make cold foam, and it will create a thicker, creamier texture compared to regular milk, but thinner than heavy cream.
Cold foam is a frothy, airy milk-based topping used for iced drinks, made by whipping nonfat or low-fat milk until it forms a light foam. Whipped cream, on the other hand, is much thicker, made from heavy cream with sugar, and is typically used as a rich, sweet topping for hot or cold beverages.
More Cozy Fall Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pumpkin Cold Foam
Equipment
Ingredients
- 1 1/4 cup Heavy Whipping Cream
- 1/2 cup Brown Sugar
- 1/4 cup Pumpkin Puree
- 1 tbsp Pumpkin Pie Spice
- 2 tsp Vanilla Extract
- 1 tbsp Sweetened Condensed Milk, (you can also swap this for 1 tbsp maple syrup)
- Pinch Kosher Salt
Instructions
- Add a mixing bowl to the freezer for 15 minutes prior to starting. This will help the cream whip up nice and smooth.
- Add heavy cream and brown sugar to the cold bowl. Use an electric hand mixer to whisk until medium peaks form and the cream begins to thicken, about 3 minutes.
- Then add the pumpkin puree, pumpkin pie spice, vanilla extract, sweetened condensed milk or maple syrup, and a pinch of kosher salt. Continue to mix until stiff peaks form.
- Taste and add more sweetener or pumpkin spice as desired. Pour yourself a cup of hot coffee or make your favorite cold brew recipe and add the pumpkin foam on top of the coffee. Happy pumpkin season!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is perfect! I had an extra 2 cups of coffee this morning, just for the cold cream! I hosted Monday night football and served the cold cream on top of pumpkin sugar cookies. It was an hit! I also sent my guests home with their own small jar for their morning coffee. 🎃🏈✨☕️
I love that so much, putting this on top of cookies is brilliant!