Pumpkin Cream Cold Foam Cold Brew Recipe - Midwest Nice

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It’s time for a new contender in the “Perfect Fall Coffee” category. Enter: Pumpkin Cream Cold Foam Cold Brew! Delicious cold brew coffee combines with an easy homemade cold foam recipe and the flavors of pumpkin spice in this delicious autumnal coffee recipe!

A clear glass coffee cup sits on a white marble tray. The cup is full of cold brew and topped with pumpkin cream cold foam. There is another cup behind it to the right and a jar of cold brew coffee to the left.

Is there anything more perfect than the first signs of pumpkin flavored treats at the beginning of autumn? I think not! And now, thanks to this recipe, you’ll be able to add another one to your list of favorites!

A hand holds an antique silver spoon filled with pumpkin cream cold foam and tops a glass of cold brew coffee with it.

Pssst! Did you know you can also make a iced chai latte with pumpkin foam?! It's true! And delish!

Ingredients for the best Pumpkin Cream Cold Foam

A flatlay of different sized glass bowls filled with the ingredients for pumpkin cream cold foam. These include: heavy whipping cream, sweetened condensed milk, vanilla extract, pumpkin puree, and pumpkin pie spice.

This version does differ from my other cold foam recipes in that I include sweetened condensed milk. In all my years of making cold foam for coffee I truly believe that sweetened condensed milk adds such a rich silkiness that cannot be beat!

Trust me on this and give it a try! Please?

Of course, you can check out my vanilla sweet cream cold foam, salted caramel cold foam, and peppermint mocha cold foam for other variations!

How to make Pumpkin Cream Cold Foam at home

This is just a brief overview, find detailed instructions in the recipe card below!

Add the pumpkin and spices to the sweet cream base.
Whip into a thick pumpkin cold foam.
Prepare your cold brew coffee over ice.
Top with the whipped pumpkin foam.

Storing leftover sweetened condensed milk

This recipe only calls for ½ cup of sweetened condensed milk. That’s a little less than half of a standard 12 ounce can.

The leftover sweetened condensed milk can be frozen! Yes! Simply pour the leftovers in a freezer-safe container, label it, and freeze for up to six months.

It’s important to note: the condensed milk will not freeze totally solid due to the high sugar content, but it is still preserved!

An overhead shot of a homemade glass of pumpkin cream cold foam cold brew coffee on a marble serving board.

Now you’re ready to enjoy pumpkin cream cold brew. No Starbucks required!

Other great pumpkin recipes

  • Soft Pumpkin Cookies with Maple Glaze
  • Pumpkin Pie Cheesecake Dip
  • Pumpkin Sourdough Waffles
  • Homemade Dog Biscuits (because our furry friends deserve treats, too!)
A clear glass coffee cup sits on a white marble tray. The cup is full of cold brew and topped with pumpkin cream cold foam. There is another cup behind it to the right and a jar of cold brew coffee to the left.

Watch the recipe video!

Print Recipe 4.66 from 261 votes

Pumpkin Cream Cold Foam Cold Brew (Copycat Starbucks Recipe)

Delicious cold brew coffee combines with an easy homemade cold foam recipe and the flavors of pumpkin spice in this delicious morning drink! Cook Time5 minutes Total Time5 minutes Course: DrinksCuisine: AmericanKeyword: Coffee, Pumpkin, Pumpkin Cold Foam Servings: 4 servings Calories: 183kcal Author: Amanda Gajdosik Cook ModePrevent your screen from going dark

Equipment

  • Blender

Ingredients

For the Pumpkin Cream Cold Foam:

  • 1 cup heavy whipping cream
  • ½ cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons pumpkin puree
  • 2 teaspoons pumpkin pie spice

For the Cold Brew Coffee with Cold Foam:

  • 8 ounce Cold Brew Coffee

Instructions

For the Pumpkin Cream:

  • Whisk together the whipping cream, sweetened condensed milk, and vanilla. Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in refrigerator until ready to use.

For the Cold Brew Coffee with Pumpkin Cold Foam:

  • Add the cold brew coffee to a glass filled with ice. (For a sweeter coffee, feel free to add a splash of pumpkin spice simple syrup or vanilla simple syrup, if desired.)
  • In a NutriBullet (or other blender) pulse ¼ - ½ cup (depending on how much cold foam you would like) of the pumpkin cream for just a few seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.
  • Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.

Video

Notes

  • The Pumpkin Cream can be mixed into coffee (cold brew or regular) just like regular coffee creamer, if desired. (And if you don't want to futz with a blender!)
  • A whisk or hand-held milk frother will also work to whip the cold foam, if desired.
  • Leftover Pumpkin Cream can be stored in the fridge, covered, for up to one week.

Nutrition

Serving: 0.25cup | Calories: 183kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 33mg | Potassium: 36mg | Sugar: 6g | Vitamin A: 1762IU | Calcium: 64mg | Iron: 1mg

Tag » How To Make Pumpkin Cold Foam