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Easy Copycat Starbucks Pumpkin Cream Cold Foam

Copycat Pumpkin Cream Cold Foam - featured image

This easy copycat pumpkin cream cold foam is proof that you don’t need a coffee shop to enjoy a little fall magic. It’s quick, simple, and tastes just as good (if not better) than the original, made with simple ingredients in under 5 minutes.

Ingredients

Scale
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons (30 ml) milk (whole, 2%, or oat milk)
  • 2 tablespoons (30 grams) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon (8 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • Pinch of salt

Instructions

  1. Chill your mixing bowl and beaters (or whisk) in the fridge for about 10 minutes.
  2. Pour the cold heavy cream and milk into the chilled bowl. Using a hand mixer on medium speed, whip the cream until soft peaks form, about 1-2 minutes.
  3. In a separate small bowl, combine the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Stir until smooth and well combined.
  4. Add the pumpkin mixture to the whipped cream. Using a spatula, gently fold it in until just incorporated and the foam is a uniform orange color.
  5. Fill a glass with ice and pour your favorite coffee (cold brew, iced coffee, or strong brewed coffee) over the ice, leaving about an inch of space at the top.
  6. Slowly spoon or pour the pumpkin cream cold foam over the back of a spoon onto the coffee. Serve immediately.

Notes

Cold ingredients are essential for a stable foam. Do not over-whip the cream; aim for soft peaks. Fold the pumpkin mixture gently to preserve air bubbles. For a dairy-free version, use full-fat canned coconut cream and unsweetened oat milk. Leftover foam can be stored in an airtight container in the fridge for up to 2 days, but will deflate and is best used as a stirred-in creamer.

Nutrition

Keywords: pumpkin cream cold foam, copycat Starbucks, pumpkin spice, iced coffee, fall drink, easy recipe, homemade cold foam