Pumpkin Cream Cold Foam Recipe | Homemade Real Ingredients
When the first real crisp morning of the season arrives, like clockwork, I crave all things apple and pumpkin. Now, I’m not an “artificial pumpkin syrup” sort of girl. And I definitely don’t want a drink that feels like fall barfed in my cup. Around here, we live for simple ingredients, natural flavors, and a subtle, cinnamon-spice cozy-nice kind of flavor. This pumpkin cream cold foam is exactly that.

This drink is so smooth it floats on top of your cold brew like a little spiced cloud. It’s the perfect pumpkin season addition to our fall mornings or as an afternoon pick me up. The coffee keeps me going while cozying up the house with fall decor.
Why You’ll Love This Pumpkin Cream Cold Foam
- Balanced flavor – Just enough pumpkin to play nice with your coffee, not overpower it.
- Real ingredients – No fake flavor, just pumpkin puree, pumpkin pie spice, and cream.
- Perfect fall pairing – Sip while decorating or crafting or watching your favorite fall show.
- Easy to make – A few pantry staples, and you’re minutes away from coffee shop magic at home.

Ingredient Notes + Substitutions
- Heavy whipping cream – This is the base for your creamy foam. A little water can thin it if it’s too thick.
- Sweetened condensed milk – Sweetness and body in one. Maple syrup works too if you prefer.
- Vanilla extract – Always go pure; it makes a difference.
- Pumpkin puree – Use pure pumpkin and save the rest for making these pumpkin pancakes!
- Pumpkin pie spice – Adjust to taste.

Step-by-Step How to Make It
To begin this seasonal drink, start by mixing your heavy cream, sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla syrup together until fully combined. Store this mixture in the fridge until you’re ready to use it. When it’s coffee time, pour out as much as you need into a glass, and use a handheld milk frother to whip it into a creamy cold foam. Then pour it over cold brew coffee, letting it slowly float and swirl on the top of the coffee.

Variations or Different Ways to Use It
- Maple Pumpkin Cream – Swap the condensed milk for maple syrup for a deeper fall flavor.
- Mocha Pumpkin Cream – Add cocoa powder for a chocolatey twist.
- Spicy Chai Pumpkin Foam – Replace pumpkin pie spice with a chai blend for something extra cozy.
This is my favorite hand frother and my must have vanilla paste.

Pumpkin Cream Cold Foam
Ingredients
- 1 cup heavy cream or heavy whipping cream
- 1/3 cup sweetened condensed milk
- 2 tbsp real pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla paste
- 1/2 tsp cinnamon
- 1 tsp pumpkin spice
Instructions
- In a mixing bowl or mason jar, stir together heavy cream, sweetened condensed milk, pumpkin puree, vanilla syrup, and pumpkin pie spice until combined.
- Cover and refrigerate the mixture until cold (up to 7 days).
- When you’re ready for a drink, pour the amount you need into a glass and use a handheld milk frother (hand/electric milk frother or even a french press) to whip into a thick, pumpkin foam.
- Pour over cold brew coffee and dust the top of the coffee with a pinch of pumpkin pie spice. Enjoy that first sip!
Notes
- Works beautifully over cold brew coffee or hot coffee (foam melts faster in hot).
- Store any base mixture in an airtight container in the fridge; give it a quick froth per serving.
- Prefer a different sweetness? Use extra maple syrup or brown sugar simple syrup.
- The warm mixture of cinnamon and spices gives that classic pumpkin spice flavor without the additives you’ll often see in bottled sauces.
Nutrition
Why You’ll Love Making This at Home
Creating pumpkin cream cold foam at home means you get to control every detail: the sweetness, the texture, and the exact flavors of pumpkin spice season you enjoy. You skip the extra cost for seasonal upgrades, avoid artificial ingredients, and still get that cozy coffee shop feel without leaving your kitchen.

FAQ
Can I make this ahead?
Absolutely. Store in a mason jar in the fridge. For best results, use within the first 5 days.
Can I use non-dairy milk?
Yes — coconut cream whips beautifully, just keep in mind it will add a different flavor.
Does it work for hot coffee?
It does, though the foam will melt more quickly. Think of it as the cutest way to crown your morning cup.
Storage
Keep in an airtight container in the fridge, covered with plastic wrap or parchment paper to keep it fresh. A quick whisk when ready to use brings it to life. Keep for 5-7 days.
Closing Thoughts from the Homestead
A soon to be favorite iced coffee for you too, this pumpkin cream cold foam has earned a permanent place in our fall routine. I’ll make a batch on Sunday, keep it in the fridge, and froth some up whenever I’m ready for a glass of cold brew coffee. It’s the kind of small ritual that makes the fall season feel extra special. If you make it, tag me on Instagram, I’d love to see your favorite fall drink in action.
Related Posts:
- DIY Clay Ghosts
- Sourdough Pumpkin Bread
- Pear Butter Recipe
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here