This is the best pumpkin cold foam recipe! It's super creamy, made with real pumpkin and is full pumpkin pie spice. Add it on top of you cold brew for the best fall coffee!
If you live for pumpkin spice latte or pumpkin cream cold foam season, this recipe is for you! This totally rivals Starbucks pumpkin cream cold brew and will become your favorite fall drink. The best part is that you can make this drink right at home in no time at all! You have to try this delicious drink this pumpkin season!
If you're looking for a pumpkin dessert to pair with your coffee, try my pumpkin cupcakes, pumpkin blondies, chewy pumpkin cookies, pumpkin bread, pumpkin cinnamon rolls, pumpkin streusel muffins or pumpkin spice donuts!
Why You'll Love this Delicious Pumpkin Cold Foam
It's better than the Starbucks version- It's made with real pumpkin and no artificial flavorings that are common in Starbucks drinks.
It tastes like fall in a glass- Each sip is full of sweet pumpkin spice flavor that tastes like a creamy pumpkin pie filling!
It's super creamy- the heavy cream and sweetened condensed milk give this pumpkin foam the best creamy consistency
Ingredients for Pumpkin Cold Foam
- Heavy Cream- make sure it's really cold
- Sweetened Condensed Milk- adds extra creaminess to the cold foam
- Maple Syrup- adds extra flavor and sweetness
- Vanilla Extract- adds a sweet note
- Pumpkin Puree- for the best pumpkin flavor
- Pumpkin Pie Spice- warm spices like cinnamon, nutmeg, ginger, allspice, cloves and mace give the cold foam the best flavors of fall
- Homemade Cold Brew Coffee or Iced Coffee
Step by Step Instructions for Starbucks Cold Foam Copycat Recipe
Please see recipe card below for complete measurements!
STEP ONE: Add heavy whipping cream, sweetened condensed milk, maple syrup, vanilla, pumpkin puree, and pumpkin pie spice to a large bowl. Whisk to combine.
STEP TWO: Portion out ⅓ to ½ cup for a single serving in a smaller bowl (unless making a bunch of coffees at once.) Whip the cold foam on high speed with a hand mixer for 30 to 45 seconds depending on how fluffy you want it to be. (Store the left over, un-whipped, cold foam in a mason jar in the fridge for up to a week until ready to use. When ready, add a single serving to a small bowl and whip with an electric mixer.)
STEP THREE: Pour your cold coffee into a glass and add your sweetener of choice, like vanilla syrup or maple syrup. Pour the pumpkin cold foam over the coffee. Top with a dash of pumpkin spice and enjoy!
FAQs
Can I use a handheld milk frother to whip the cold foam? You can but it will take significantly longer to achieve the whipped consistency with an electric milk frother.
Can I use plant-based milk? I've only tested this recipe with heavy cream so I can't say for sure if a vegan substitute would work or not.
Can I use this over hot coffee? You can, but it will melt pretty quickly. If using over hot drinks I recommend whipping it for a little longer to make it a little more firm.
Can I make this regular sweet cream cold foam? Totally! If pumpkin isn't your thing, leave out the pumpkin puree and pumpkin pie spice and you'll have regular cold foam!
Pro Tips
Whip the cold foam right before wanting to use it. It will start to deflate if you wait too long to use it.
If you make this pumpkin cold foam, please leave a star rating! it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
📖 Recipe
Pumpkin Cold Foam
Ingredients
- 1 ½ cups (355 ml) heavy cream
- ⅓ cup (100 g) sweetened condensed milk
- 2 tablespoon (30 ml) maple syrup
- 1 tablespoon (15 ml) vanilla extract
- ⅓ cup (82 g) pumpkin puree
- 1 tablespoon pumpkin pie spice
Instructions
- Add heavy whipping cream, sweetened condensed milk, maple syrup, vanilla, pumpkin puree, and pumpkin pie spice to a large bowl. Whisk to combine.1 ½ cups (355 ml) heavy cream, ⅓ cup (100 g) sweetened condensed milk, 2 tablespoon (30 ml) maple syrup, 1 tablespoon (15 ml) vanilla extract, ⅓ cup (82 g) pumpkin puree, 1 tablespoon pumpkin pie spice
- Portion out ⅓ to ½ cup for a single serving in a smaller bowl (unless making a bunch of coffees at once.) Whip the cold foam on high speed with a hand mixer for 30 to 45 seconds depending on how fluffy you want it to be. (Store the left over, un-whipped, cold foam in a mason jar in the fridge for up to a week until ready to use. When ready, add a single serving to a small bowl and whip with an electric mixer.)
- Pour your cold coffee into a glass and add your sweetener of choice, like vanilla syrup or maple syrup. Pour the pumpkin cold foam over the coffee. Top with a dash of pumpkin spice and enjoy!
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