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Pumpkin Cold Foam

Pumpkin Cold Foam for Coffee – Easy & Creamy Fall Treat

Abby Marlow
This pumpkin cold foam is creamy, cozy, and made in just minutes. Perfect for topping iced coffee, it brings fall café vibes right to your kitchen. With simple ingredients and no fancy tools, it’s ideal for beginner home cooks craving something festive and flavorful.
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Drinks
Cuisine American
Servings 4 servings
Calories 180 kcal

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:

  • 8 oz cold brew coffee
  • Ice for serving
  • Optional: pumpkin spice or vanilla syrup

Instructions
 

  • In a mixing bowl, whisk heavy whipping cream, sweetened condensed milk, and vanilla extract until smooth.
  • Stir in pumpkin puree and pumpkin pie spice until fully combined.
  • Cover and refrigerate the pumpkin cream until ready to use.
  • Fill a glass with ice and pour in 8 oz cold brew coffee. Add syrup if desired.
  • Add ¼ to ½ cup of the pumpkin cream to a blender or NutriBullet.
  • Blend for a few seconds until thick and frothy.
  • Spoon the pumpkin cold foam on top of your iced coffee.
  • Sprinkle with extra pumpkin pie spice and enjoy immediately.

Notes

Use chilled ingredients for best frothing results. For a dairy-free version of pumpkin cold foam, swap in coconut cream and maple syrup.
Nutrition
Calories: 180 per serving
Fat: 14g | Carbohydrates: 13g | Protein: 2g | Sugar: 11g
Keyword cold brew topping, fall coffee recipe, homemade cold foam, pumpkin cold foam, pumpkin cream