Classic Pumpkin Cold Foam Recipe

Fall drinks are something I get excited about every year. The moment the leaves start changing, I’m already planning my first pumpkin spice latte. But coffee shop prices add up fast, and I wanted to make something special at home that felt just as fancy.

That’s where pumpkin cold foam comes in. It’s this creamy, spiced foam that sits on top of your coffee like a little cloud. You can make it in just a few minutes with ingredients you probably already have. I like to whip up a batch on Sunday and use it all week long.

Want it sweeter? Add more maple syrup. Prefer it spicier? Extra cinnamon does the trick. The best part is you can put it on hot coffee, iced coffee, or even just drink it by itself. It’s like having your own coffee shop right in your kitchen.

What Kind of Pumpkin Puree Should I Use?

For this cold foam recipe, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s work perfectly for this recipe. If you have leftover pumpkin puree after making your cold foam, it keeps well in the fridge for about a week, so you can make multiple batches of this fall treat.

Options for Substitutions

This pumpkin cold foam is pretty forgiving when it comes to swaps – here’s what you can try:

• Heavy cream: You can use half-and-half or whole milk instead, but your foam won’t be quite as thick and creamy. For a dairy-free option, try canned coconut cream (the thick part from the top of the can).
• Vanilla syrup: Make your own by mixing equal parts sugar and water with a splash of vanilla extract, or use maple syrup for a fall twist. Simple syrup works too if you don’t mind less vanilla flavor.
• Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you’re out, you can skip it for a regular spiced cold foam, though you’ll lose that pumpkin flavor.
• Cold brew coffee: Regular iced coffee works fine, or try it over iced chai or black tea for a different base. Just make sure whatever you use is cold.
• Spices: No nutmeg? Use all cinnamon or add a pinch of ginger. Store-bought pumpkin pie spice can replace both the cinnamon and nutmeg – use about 3/4 teaspoon total.

Watch Out for These Mistakes While Making

The biggest mistake when making pumpkin cold foam is not straining the pumpkin puree first, which can leave you with lumpy, grainy foam instead of the smooth, creamy texture you want – push it through a fine mesh strainer to remove any fibrous bits.

Another common error is over-frothing the mixture, which breaks down the foam and makes it flat, so stop as soon as you achieve soft, billowy peaks that hold their shape.

Make sure your cream and milk are properly chilled before frothing, as warm ingredients won’t hold the foam structure, and don’t skip mixing the pumpkin puree with a small amount of the liquid first to create a smooth paste before adding the rest.

Finally, serve immediately after making the foam since it starts to deflate within minutes, and always add the foam gently to your cold brew to maintain those beautiful layers.

What to Serve With Pumpkin Cold Foam?

This pumpkin cold foam is perfect on its own as a cozy fall drink, but it pairs really well with some sweet breakfast treats or afternoon snacks. Try it alongside pumpkin scones, cinnamon rolls, or even a simple buttered croissant for a cafe-style experience at home. If you’re in the mood for something more substantial, it goes great with pumpkin bread, maple oat muffins, or any spiced baked goods that complement those warm fall flavors. For a lighter option, consider pairing it with vanilla wafers or gingersnap cookies that you can dip right into the creamy foam.

Storage Instructions

Keep Fresh: The pumpkin cold foam is best enjoyed right after making it, but you can store any leftover foam in the fridge for up to 2 days in a sealed container. Just give it a good whisk or shake before using since it might separate a bit. The cold brew base can hang out in the fridge for up to a week.

Make Ahead: You can totally prep the cold brew coffee ahead of time and keep it chilled in the fridge. I like to make a big batch on Sunday for the whole week! The pumpkin cold foam is really best made fresh, but you can mix all the foam ingredients together and store them in the fridge, then whip it up when you’re ready to drink.

Serve: When you’re ready for your drink, just pour the cold brew over ice and top with the pumpkin cold foam. If the foam has been sitting in the fridge, give it another quick whip with a frother or whisk to get it nice and fluffy again before spooning it on top.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 6-8 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

For the pumpkin cream:

• 1 cup heavy whipping cream
• 1/3 cup 2% reduced fat milk
• 1/2 cup vanilla-flavored syrup
• 1/4 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For assembling the cold brew:

• 8 oz cold brew coffee
• 2 tbsp vanilla-flavored syrup
• Ice cubes
• Pumpkin pie spice, for topping

Step 1: Prepare the Pumpkin Cream Mixture

• 1 cup heavy whipping cream
• 1/3 cup 2% reduced fat milk
• 1/2 cup vanilla-flavored syrup
• 1/4 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

In a large jar (at least 24 ounces), combine the heavy whipping cream, 2% milk, 1/2 cup of vanilla-flavored syrup, pumpkin puree, ground cinnamon, and ground nutmeg.

Stir until all ingredients are well incorporated.

This will serve as your pumpkin cream base, which can be stored in the refrigerator for later use or frothed for the cold foam topping.

Step 2: Froth the Pumpkin Cream for Cold Foam

• pumpkin cream mixture from Step 1 (1/4 to 1/2 cup per serving)

Pour 1/4 to 1/2 cup of the prepared pumpkin cream mixture (from Step 1) into an electric milk frother set to the cold setting, and aerate until the mixture becomes thick and fluffy.

For an extra thick foam, I recommend vigorously shaking the pumpkin cream in a cold jar before frothing, or pulsing briefly in a blender or NutriBullet.

Step 3: Assemble the Pumpkin Cream Cold Brew

• 8 oz cold brew coffee
• 2 tbsp vanilla-flavored syrup
• ice cubes

In a 16-ounce glass, add the remaining 2 tablespoons of vanilla-flavored syrup and pour in the cold brew coffee.

Stir to mix thoroughly.

Fill the glass with ice cubes nearly to the top, making sure the coffee is well chilled.

Step 4: Top with Pumpkin Cream Cold Foam and Garnish

• pumpkin cream cold foam from Step 2
• pumpkin pie spice, for topping

Slowly pour the thickened pumpkin cream cold foam (from Step 2) over the iced cold brew coffee (from Step 3).

Garnish the drink with a sprinkle of pumpkin pie spice, and enjoy immediately!

For a personal touch, I like to add a little extra sprinkle of pumpkin pie spice on top to boost the autumn flavors.