Pumpkin Cold Foam

A Starbucks copycat pumpkin cold foam made with cream, milk, pumpkin purée, and warm spices. Light, frothy, and ready in 5 minutes for topping iced coffee.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American, Indian

Keyword: Pumpkin Cold Foam

Servings:

Calories: 215kcal

Ingredients

½ cup heavy cream
2 tablespoon milk any kind
2 tablespoon pumpkin purée
1–2 tbsp maple syrup or brown sugar syrup to taste
¼ teaspoon pumpkin spice mix or cinnamon + nutmeg + ginger
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Combine cream, milk, pumpkin purée, sweetener, pumpkin spice, and vanilla in a small bowl or measuring cup.
Use a handheld frother or whisk to whip until thick and foamy, about 30–60 seconds.
Spoon over iced coffee or cold brew.
Sprinkle with extra pumpkin spice if you like.

Notes

Ingredient swaps:

Use half-and-half instead of heavy cream for a lighter texture.
Swap brown sugar for maple syrup or honey for a more natural sweetness.
Non-dairy versions work well with oat or almond milk; choose barista blends for best foam.

Technique tips:

Chill the milk and cream before frothing for thicker foam.
Blend for 20–30 seconds until creamy but still pourable; over-blending makes it too stiff.
Add pumpkin purée after frothing for a layered effect if you prefer visible streaks.

Make-ahead and storage:

Keep leftover pumpkin mix (before frothing) in a sealed jar in the fridge for up to 3 days.
Froth only when ready to serve for best texture.
Avoid freezing as the dairy can separate.

Serving ideas:

Spoon over iced coffee, cold brew, or even chilled chai lattes.
Sprinkle with pumpkin spice or cinnamon sugar for a barista-style finish.
Pair with pumpkin muffins or oatmeal cookies for a cozy fall treat.

Twist ideas:

Add a dash of vanilla or caramel syrup for a sweeter twist.
Mix in a bit of sea salt for salted pumpkin cold foam.
Try with iced matcha for a green-and-gold seasonal drink.

Nutrition