This homemade Pumpkin Cold Foam Cold Brew recipe tastes just like the real thing, but you won’t have to tip the Starbucks barista and it will cost you a lot less!
If you like cold brew coffee and pumpkin spice, you will love this easy and delicious recipe. It’s also super easy to customize and we’ve included options to use skim milk, make a dairy-free version, use regular brewed coffee, and lots more.
Keep on reading below to learn how to make pumpkin cold foam coffee from the comfort of your own kitchen.
Pumpkin cream cold foam coffee
Pumpkin cream cold brew topped with cold foam is the perfect drink for a cozy autumn day. This Starbucks copycat version is made with real pumpkin puree and your own cold foam cold brew with pumpkin pie mix spices for a real pumpkin flavor.
If you’re a gardener or canner and are looking for some more pumpkin recipes to help use up your homemade pumpkin puree, this is a great recipe for you.
But you can enjoy this pumpkin spice cold brew any time of year at home. All you need is a few ingredients and a hand-held milk frother, immersion hand blender, compact blender or full-size kitchen blender.
Ingredients Needed For Pumpkin Cream Cold Foam Cold Brew
Here are the basic ingredients you need for this pumpkin cream cold brew coffee recipe. When you are ready to begin, scroll down to our recipe card for complete instructions and exact measurements.
Ingredients For The Pumpkin Cream Cold Foam
- Heavy whipping cream
- Cold milk: Whole or skim milk are both fine.
- Pumpkin puree: Not pumpkin pie filling.
- Sweetened condensed milk: Not evaporated milk.
- Pumpkin pie spice: Or your own pumpkin spice recipe.
- Vanilla extract: You could also use vanilla syrup or vanilla sweet cream.
Ingredients For The Cold Brew Coffee
- Ground coffee
- Cold water
Ingredients For Serving
- Maple syrup: Use real, high-quality maple syrup for the best taste.
How To Make Pumpkin Cold Foam Coffee
Step 1: Make the cold brew coffee
The night before, add coffee grounds and water to a French press. Push the plunger down enough to cover the coffee grounds in the water. Refrigerate overnight for at least 12 hours.
Step 2: Pour the iced coffee
The next day, press the coffee grounds to the bottom and pour the cold brew coffee into a tall glass until ready to use.
Step 3: Make the pumpkin cold foam
To make the cold foam, add all the pumpkin foam ingredients in a blender and pulse for about 30 seconds. It should be thick and creamy. A hand frother or mixer can be used as well.
Step 4: Fill the glass with cold brew
Next, fill a tall glass or jar with 3/4 full of ice and pour in the cold brew coffee (or just strong black coffee). Mix in one tablespoon of maple syrup. You can adjust the amount of syrup to your desired level of sweetness.
Step 5: Serve and enjoy!
Finally, top with about 1/2 of the cold foam. Sprinkle with a dash of pumpkin pie spice (or cinnamon) and serve.
Pumpkin Cold Foam Recipe Variations
Here are some different ways to change up this easy recipe for homemade pumpkin cream cold foam.
- Extra pumpkin flavor: Add pumpkin extract or emulsion for more delicious pumpkin flavor.
- Sugar-free: Use sugar-free vanilla syrup and light whipped cream for fewer calories and less sugar in your pumpkin drink.
- Dairy-free: For those who are allergic to milk, use a plant-based milk such as almond milk, coconut milk, oat milk, or other lactose-free milk and heavy cream.
- More spice: Feel free to use more pumpkin spice or your own favorite fall spices like cinnamon, nutmeg, cumin, rosemary, or turmeric.
- Spicy pumpkin cream: Alternatively, add some heat with cayenne or red pepper flakes for a spicy cup of pumpkin cream cold brew.
- Other flavors: There are a ton of flavors that go well with pumpkin. Try adding orange, raspberry, or hazelnut extract, or whatever you think may taste good!
How To Serve Pumpkin Cold Foam Cold Brew
This homemade version of the Starbucks pumpkin cream cold brew recipe works great in a tall glass, goblet or even a rustic mason jar. Just be sure the glass has enough room on top to add the layer of delicious cold foam.
When you make your own cold brew, remember you are in charge of what and how much goes into your pumpkin drink. The only limit is your creativity and willingness to try something new!
You may want to try out some of these other fun ideas:
- Toss in a handful of chocolate chips before mixing for an absolutely delicious chocolate pumpkin coffee.
- Add a drizzle of pumpkin sauce to give your iced drink even more pumpkin taste.
- This is not typically used as a recipe for hot coffee, but you can try it if you need something to warm you up.
- Add a cinnamon stick to your pumpkin cold brew for extra flavor.
- Grind up some hazelnuts into a powder and mix it into your cup for a thicker and sweeter drink.
- Top a piece of delicious pumpkin bars or ruffled phyllo pumpkin cake with the pumpkin cold foam.
How To Store Leftover Cold Foam Coffee
Store: The coffee can be stored for up to a month in the fridge, but the leftover pumpkin cream will last for about a week. Keep the coffee and cold foam covered in an airtight container.
Freeze: You can freeze your pumpkin cold brew coffee with cream in ice cube trays for about three months so you can use them anytime. Put the filled ice cube trays in freezer bags to keep them fresh.
Cold Foam Coffee Recipe Tips
- You can use a handheld milk frother to mix all of the ingredients in a glass or jar. This takes a bit longer, but you get more fluffy foam.
- If you do not have a blender, food processor, or frother, simply put the ingredients into a cup or jar with a lid and shake thoroughly for 30 seconds.
- If you have an espresso machine that has a built-in steam wand, that will work just as well as a frother.
- Keep leftover cream in the fridge in a mason jar or container with a lid until you are ready for the next glass of pumpkin cream cold brew.
- You can use the pumpkin cream from this recipe as a regular coffee creamer. Pour it into any coffee drink or even a cup of tea.
- Shorten prep time by using pumpkin pie filling instead of the pumpkin puree and sweetened condensed milk.
Frequently asked questions
What is cold foam?
Cold foam is a popular addition to cold brews at Starbucks and other coffee bars. Most of the cold foam cold brew is made with vanilla syrup and milk whipped in a high-speed blender.
But you can easily make it at home with the recipe below. In fact, you can make it in any flavor you like from vanilla sweet cream or caramel to chocolate and of course, pumpkin!
When does pumpkin season start?
Get that pumpkin puree ready! Even in places with warm climates like Florida, California, and Texas, pumpkin season starts at the beginning of September. It will last throughout October and into November, often keeping up the pumpkin spice recipes into December.
What are the nutrition facts in this recipe?
Gourmet coffee drinks are typically an occasional indulgence and aren’t known for their nutritional value. But this recipe does have real pumpkin in it, so that counts for something! You can change the nutritional profile by using sugar-free vanilla syrup, dairy-free products and other healthier substitutes. See the recipe card below for details on estimated calories, fat, carbs and more.
- ½ cup heavy whipping cream
- ¼ cup milk
- 2 tablespoons pumpkin puree
- 2 tablespoons condensed milk
- ½ teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Cold brew* or strong black coffee
- Maple syrup
- Add all of the pumpkin cream cold foam ingredients to a blender and blend for about 30 seconds until thick and creamy. Another method is to add all the ingredients to a jar and use a handheld milk frother to whip the mixture until thick and creamy.
- Next, take a tall serving glass and fill it with ice.
- Add cold brew* or regular black coffee and fill it about 3/4 full. Mix in the maple syrup, 1 teaspoon at a time, based on how sweet you want to make it.
- Top with about ⅓ of the pumpkin cream cold foam, and sprinkle a bit of cinnamon powder on top. Serve.
* To make the cold brew, add 1/4 cup of ground coffee and 1 cup of water to a French. Press the plunger down just enough to submerge the coffee grounds in the water and let it sit for 10-12 hours in the fridge.
When ready to use, push the plunger to press the coffee grounds to the bottom and pour the cold brew coffee into a glass.
Micky Reed, a two-decade veteran in the food and baking industry, leverages her influential Three Snackateers food blog and Instagram presence to collaborate with industry giants like Ben & Jerry's and Crumbl Cookies. Her work has been featured on Delish, PopSugar and more. Her expertise as a product curator for one of the world's largest international snack subscription box companies solidifies her status as a key player in the field.