Pumpkin Cold Foam
This Pumpkin Cold Foam is light, creamy and full of cozy fall flavor. It blends real pumpkin purée, pumpkin pie spice and vanilla with heavy cream and sweetened condensed milk to create a whipped topping that tastes like pumpkin pie in a cloud. Spoon it over cold brew, iced coffee or even a hot latte - it's the best part of pumpkin spice season.
If you love the Starbucks pumpkin cream cold brew but want a homemade version without artificial flavors, this pumpkin cold foam recipe is your new favorite fall drink topper. Made with simple ingredients and a hand or electric mixer, it's the perfect way to bring those coffee shop flavors home.
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Our top two favorite pumpkin recipes that use canned pumpkin and can be made year round: Starbucks Pumpkin Spice Latte or Pumpkin Banana Bread.
Why You Will Love This Recipe
- Creamy Texture: A mixture of cream and sweetened condensed milk whips up light and fluffy, like soft whipped cream.
- Fall Flavor: Pumpkin purée and pumpkin pie spice bring out the warm, comforting flavors of pumpkin season.
- Easy to Make: With a stand mixer or handheld milk frother, this recipe comes together in just minutes.
- Versatile Topping: Add to iced coffee, cold brew or even hot coffee for a simple pumpkin spice latte vibe.
- Better than Store-Bought: No preservatives, just natural flavors- real pumpkin and simple ingredients.
Ingredients
This creamy topping uses easy-to-find ingredients and comes together with one quick stop at your local grocery store.
See the recipe card below for the exact quantities of each ingredient.
- Heavy Whipping Cream: Whips into a thick, fluffy cold foam with structure.
- Sweetened Condensed Milk: Adds sweetness and smooth texture to the foam.
- Pure Vanilla Extract: Enhances the flavor and mimics sweet cream from your favorite coffee shop.
- Canned Pumpkin Purée: Real pumpkin puree (not pie filling) adds seasonal flavor and color.
- Pumpkin Pie Spice: A warm spice blend that tastes like fall in every bite.
You'll want to have on hand a stand mixer with whisk attachment, air tight glass jar and measuring cups and spoons to make this cold foam.
Variations
- Maple Syrup: Adds sweetness with a cozy, fall-inspired depth. A great option if you want to skip refined sugar.
- Brown Sugar: Brings a molasses note that pairs with the pumpkin spice flavor.
- Sweeten without Flavor: If you love the intensity of flavor you can sweeten with some simple syrup.
- Pumpkin Spice Syrup: Use instead of pumpkin purée and spice for a smoother texture and quicker prep.
- Coconut Cream: Use in place of heavy cream for a dairy-free option with tropical undertones.
How to Make Pumpkin Cold Foam
This easy pumpkin cream cold foam recipe whips up in minutes using a stand mixer, no complicated steps.
Using a stand mixer, add whipping cream, sweetened condensed milk and vanilla extract and whip on medium speed for 3 minutes.
Add in pumpkin puree and pumpkin pie spice and whip again for additional 2 minutes. It will be very light and fluffy like whipped cream.
Store in a mason jar (glass is preferred) and refrigerate until ready to use.
To serve with a hot or cold beverage, fill glass with ice as desired, add strong coffee and any milk or cream. Top beverage with ¼ cup or more as desired.
Hint: If you don't have a mixer, use a handheld mixer or milk frother. Alternatively, you can whisk is all together to cream a cold cream and whip individual servings prior to use. Storage instructions would be the same for this method.
Recipe Tips
- Don't Overwhip: Stop whipping once it's fluffy with soft peaks - it should stay slightly pourable, not stiff to the point it does not move on its own.
- Keep your Cream Cold: For best results, keep your cream chilled before whipping.
- Use Real Pumpkin: Look for pure pumpkin purée, not pumpkin pie filling.
For another cozy pumpkin recipe, don't miss our Pumpkin Chai Latte.
More Drinks
Storage Instructions
- Refrigerator: Store in a glass airtight container for up to 5 days. The more often you open and add air, the sooner it will lose its texture.
- Freezer: Not recommended, as the texture can become grainy or separate when thawed. For best results, enjoy fresh or refrigerated.
Serving Suggestions
- More Pumpkin Recipes: Pumpkin Pie using Sweetened Condensed Milk, pumpkin muffins, Pumpkin Chai Latte, Pumpkin Carrot Soup or iced pumpkin spice latte.
- Sweet Pairings: Banana Chocolate Chip Cookies, Sheet Pan Banana Pancakes, Eggnog Cheesecake and Chocolate Cake Mix Cookies.
Pumpkin Cold Foam Recipe RAQs
Yes! A handheld milk frother works great to whip the mixture in small amounts.
It's perfect on cold brew, iced coffee, or even hot coffee if you're in the mood for something different. We've tried it each way, and we love them all!
Yes, store in the fridge in an airtight container (we used a sealed mason jar) for up to 5 days.
Pumpkin sweet cream is thinner and pours into your drink, while this cold foam sits on top like whipped topping.
Yes. This homemade pumpkin cold foam is inspired by the Starbucks version but uses real pumpkin and no additives.
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Pumpkin Cold Foam
Equipment
- Stand Mixer with Whisk Attachment
- Glass Jar
- Measuring Cups and Spoons
Ingredients
- ¾ cup heavy whipping cream
- ½ cup sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 tbsp canned pumpkin puree
- ½ tablespoon pumpkin pie spice
Instructions
- Using a stand mixer, add whipping cream, sweetened condensed milk and vanilla extract and whip on medium speed for 3 minutes.
- Add in pumpkin puree and pumpkin pie spice and whip again for additional 2 minutes. It will be very light and fluffy like whipped cream.
- Store in a mason jar (glass is preferred) and refrigerate until ready to use.
- To serve with a hot or cold beverage, fill glass with ice as desired, add strong coffee and any milk or cream. Top beverage with ¼ cup or more as desired.
Video
Notes
- No Mixer: Use a handheld mixer or milk frother. Alternatively, you can whisk is all together to cream a cold cream and whip individual servings prior to use. Storage instructions would be the same for this method.
- Don't Overwhip: Stop whipping once it's fluffy with soft peaks - it should stay slightly pourable, not stiff to the point it does not move on its own.
- Keep your Cream Cold: For best results, keep your cream chilled before whipping.
- Use Real Pumpkin: Look for pure pumpkin purée, not pumpkin pie filling.
- This recipe makes about 3 ½ cups depending on thickness.
- Serving is based on ¼ cup.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
I love cold brews and this pumpkin foam was the bomb. Never too early for pumpkin and pumpkin spice in my book. I will be making this all fall - starting now! Thanks for the recipe.
My pleasure- we love this one too and it has been on repeat already for a couple weeks! 😀
Never realized how simple it was to make pumpkin cold foam at home! Loved having this with my cold brew this week!
Before I started making it, it felt daunting; but you are right, it is so simple. Glad you enjoyed it.
Hi there, I tried this recipe using the leftover pumpkin puree I had and I must say this, I just loved it!!
Oh that is great to hear, thank you so much. Such an easy way to use up some of what you have! We love it and make it often.
This recipe is so delicious and lasts longer than I thought in the fridge! We the texture and how thick (but I have made it thinner too). So much flavor and fresh ingredients.